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Recipe: Walnut Turmeric Milk

Recipe: Walnut Turmeric Milk

There is a reason it feels like everyone has gone nutty for nut milk. It makes for an excellent dairy alternative to traditional milk, it offers similar, if not more, nutritional properties and it has been deemed, arguably, healthier for the human digestive system. Nut milk, especially raw or DIY recipes, are typically high in calcium, vitamin D, healthy fats such as omega-3 and are low in carbs, sugar, saturated fats and most important they are DE-LICIOUS!

We’re on the nut train like you. At home, we’ve got nut milk in the fridge (sometimes store bought, sometimes DIY) and are obsessed with scanning Pinterest for new and inventive recipes to try out. A personal shop favourite has become this Walnut Turmeric Milk. 

For this recipe, we found that the Walnut base, which is naturally high in antioxidants and Vitamine E, shines extra bright when mixed with the raw power of Turmeric. 

Turmeric, a root herb from the ginger family, has firm roots in Asian and Middle Eastern medicine and cuisine. Used traditionally to soothe colds, upset stomachs or in savoury cooking, the striking yellow herb has recently become popular in Western culture due to its holistic properties. 

When we combine the creaminess of walnut milk with the bite of turmeric and cinnamon, this power beverage is a force to be reckoned with.

What you will need:
1 Medium sized bowl
1 High-powered blender
1 Nut milk bag or cheese cloth

1 Cup raw walnuts
3 Tbsp turmeric
1 Tsp ground cinnamon
2 Pitted majool dates
3 Cups of water

 

Turmeric Walnut Milk - Belmonte Raw

 

Instructions

  1. Put one cup of raw walnuts in a bowl and fill with water until the nuts are completely submerged. The nuts need to soak a minimum of 6 hours or preferably overnight in either the refrigerator or at room temperature. 

Nutritional Note: We soak nuts before blending them into their milk form for two reasons.

1. To soften them up for a creamier beverage.

2. For the germination process. The germination process happens when we soak nuts in water. The nuts release inhibitory enzymes that will open the particles of the nuts and change their energetic properties. This allows for the nuts to become easier to digest and end up becoming more nutritious.

  1. Strain the nuts after they have soaked for a minimum of 6 hours. We do not want to reuse this water as it contains the negative enzymes.
  2. In a blender, mix 1 cup of the soaked walnuts with 3-4 cups fresh water. We suggest starting with 3 cups and if you’d like the milk to be thinner adding another cup of water in afterwards.
  3. Add the cinnamon, turmeric, and pitted dates.
  4. Blend on high until thoroughly blended.
  5. Over a bowl, pour the mixture into a nut bag and allow for the liquid to drain into the bowl. Near the end, you may want to squeeze any excess liquid out from the solids left behind.
  6. Serve cold or hot, with a sprinkle of cinnamon on top!