How making your own nut milk is…
a metaphor for everything in the kitchen (and life really)..
I could list 43,000 reasons about why I believe making your own nut milk is an idea to ponder, but I’ll start with a few.
Making your own nut milk is faster.
We could bring out an old fashioned stop watch if you like. 3 minutes tops. If I’m low on time, or will power, sometimes I pour it straight from the blender to the bottle without straining – rebel – I know.
You’re in control of the flavour.
100% cashew, 50/50 cashew almond, 50/25/25 coconut, almond, sesame, all seeds. A little bit of pepita, but not too much, it’s quite savoury in taste. Fully loaded frothy macadamia. Special hazelnut brew with cacao and vanilla bean, yummo. We know eating the rainbow is good for us – this includes our nuts and seeds too, milked or not.
You’re in control of the ingredients.
I’m yet to find a bottled nut milk that doesn’t have a metal taste. It’s rare-ish to find a bottle without random oils, gums and whatever else. Great for shelf life, questionable for our body.
Making your own nut milk is cheaper.
I usually make my nut milk depending what’s in the cupboard, so I’m using what I have in my pantry #thrifty #nifty delicious. Variety is the spice of life after all. I get to choose how much my milk costs me each week depending what I put in it!
Creates less waste.
Buy your nuts/seeds from a bulk food store and you have a zero waste product. I think we can all agree, we vote for the world we want to live in by splashing our cash. Don’t believe me??? Look at army of Nut Milk brands that have popped up out of nowhere over the past 2-3 years – they didn’t look into a crystal ball, it’s demand.
Your Kitchen Badass increases 2000% from making your own nut milk.
Taking the time out of your busy day to do something for you, your health, your bad assery, your unsubscription from the convenience world that has a tight vice around our collective necks are all a good, wait GREAT thing.
Create your own Rebellious Ritual.
Yeah meal prep sounds like a bore and a chore. I prefer to create a Rebellious Ritual. A practice that is a JOY to do each week. A joy to make. I feel better once I’ve done it (like cleaning the bathroom). My life works better once I’ve done it. Each week I blend layers of this practice over and over again to create an addictive, spacious, feels so good ritual – without it I just don’t feel the same.
Builds your Kitchen Confidence Muscle.
Hands up if you decide your meal is doomed before you even begin making it? Hands up if you start off positive, but lose the plot around 25-50% of the way through when an unexpected curve ball is thrown is “OMGEEEE I don’t have almonds to make my almond milk WTF DO I DO NOOWW”. Well, our Kitchen Confidence is a muscle like all the others in our body, we use them, we get stronger, we get better and eventually our confidence builds. You don’t win the Tiara just by showing up the pageant honey, you gotta work it.
Make it. Own it. Love it.
You make it once, you follow a recipe, its OKAY. You learn something.
Make it again, it’s better. You learn some more.
Make it three times, finding your groove, you’ve tweaked the recipe it’s your own now and you’ve shared it with a friend.
Fourth time rolls around, you’re basically a Milk Master, made some for your mum, your neighbour and bring 1L to work to BYO to your weekday barista.
This is how we roll, this is how we learn, this is how we become a Kitchen Rebel.
So how do you make it?
At the moment, my favourite is: 1/2 cup almonds or cashews, 1/4 cup coconut, 1/4 cup sesame seeds. Blended with 1L water. Yummo!
