This “milk” is a pillar of my family’s diet. We even used this recipe when transitioning my kids off breast milk. Hemp seeds are an outstanding source of omega-3 fatty acid, essential to a growing child’s (and adults!) brain and nervous system. Hemp is also a “complete protein,” containing all 9 essential amino acids.
Just like a majestic tree can grow from one seed, think of each hemp seed as the carrier of your tree of life: high in fiber and rich in nutrients that boost your brain, nervous system, weight loss, heart strength, and so much more. Drink up—it’s time to blossom!
Use it as a foundation for smoothies, enjoy it as a super healthy glass of mylk, or simply use it to replace whenever you use cow’s milk. It will last about 3 days in an airtight glass container.
Ingredients:
- 1 cup raw almonds, ideally soaked overnight
- ½ cup raw hemp seeds, ideally soaked overnight
- 3 ½ cups filtered water, divided (or 1 ½ cups filtered water and 2 cups of coconut water)
- 1 teaspoon vanilla (I prefer to use 3 drops of Medicine Flower Vanilla)
- 1/2 teaspoon salt (Celtic Grey, Himalayan, or Redmond Real Salt)
- 1 tablespoon cold-pressed coconut oil
- 1 pitted date (optional)
- 1 frozen banana (optional)
Directions:
- Soak almonds and hemp seeds overnight separately in a large bowl. In the morning, strain this to get rid of the excess water.
- In your blender, add the soaked almonds and hemp seeds and 1 ½ of filtered water. Blend at a high speed.
- After thoroughly blending, pour the nut mylk mixture through a cheesecloth or nut bag strainer to filter (strain the cloth inside out, as it’s easier to discard contents left in the nut bag when done).
- Place the filtered nut mylk in the blender again and add the remaining 2 cups of filtered water (or coconut water), vanilla, sea salt, coconut oil, and optional date and/or the frozen banana.
- Blend on high until you have a smooth, creamy texture.
- Place in an airtight container in the refrigerator.
- Cheers and drink to your health!
