pecan almond nut milk

 

pecans. they are the star of some classic holiday dishes, most famously pecan pie (a personal favourite). but this buttery nut is a star on it's own, no refined sugar required. this nut is the fattest of all nuts (yes, all nuts, isn't that PHAT?!). but don't let that fact that this sweet rich nut is comprised predominately of fat (monounsaturated), it offers some pretty impressive health benefits, to touch on a few:

  • source of fibre : important for digestive health & helps reduce the risk of coronary heart disease 
  • rich in magnesium : known for it's anti-inflammatory properties & strengthens the immune system 
  • source of vit E : an antioxidant that helps maintain the integrity of cell membranes 
  • contain zinc : which helps to promote a clear complexion    

what you'll need:

  • 1/2 cup pecans
  • 1/2 almonds 
  • 3 litres h2o
  • 2 pitted medjool dates

the steps

  1. soak the pecans & almonds in water over night
  2. strain the water that the nuts were soaking in
  3. in a high speed blender, add the soaked nuts & dates, & 3 L of h20
  4. blend on high for 3-4 minutes
  5. sift the liquid nut milk through a nut milk bag or high speed blender 
  6. pour the nut milk into a mason jar and refrigerate for up to 4 days 

quick tip:

  • if you want to save the nut pulp (all the leftover goodness in the nut milk bag or cheese cloth), you can incorporate it into granola, cookies or homemade crackers!