It’s been a while since I made nut milk. Time has been pitifully short lately, and it usually just makes more sense to purchase some (my current brand of choice is Silk Pure Almond, which I order on Amazon at a very good price—it’s tasty and non-GMO). That said, I really enjoy making homemade nut milk, and I always find that the finished result is creamier and more delicious than anything I can buy. This weekend, I decided to try my hand at Brazil nut milk, which I’ve been curious about for a long time. And it was a total success!
Brazil nuts are known for being high in selenium, a trace mineral with powerful antioxidant properties. We don’t need much selenium to ensure adequacy, but it is an essential mineral for health. Eating Brazil nuts is an excellent way to get your selenium in, and while you’re at it, you’ll also be getting thiamin (Vitamin B1, which plays a role in a healthy nervous system), phosphorus, and magnesium.
Brazil nuts are also the most radioactive food on the planet, a fact always pointed out to me by my friend Victoria. Their radioactivity comes from small amounts of radium; fear not, though. In moderation, you have nothing to fear from them, and plenty of nutrient richness to gain.
Brazil nuts, like macadamias, are very high in fat, so they have a characteristically rich taste and soft texture. I like using them in nut pates and smoothies, but I think that nut milk might be my favorite way yet to enjoy them. Like all nut/seed milks, the process for this one is simple, and the results are delicious.
Creamy Raw, Vegan Brazil Nut Milk
Makes 3 Cups
1 cup Brazil nuts (you don’t have to soak them)
4 cups filtered water
4 pitted dates
1 pinch sea salt
1 tsp vanilla extract
1. Place all ingredients into a high speed blender and blend them till totally smooth.
2. Lay a double layer of cheesecloth or a nut milk bag over the mouth of a large mason jar or another large container into which you can strain the liquid. Hold the cheesecloth or nut milk bag in place with a rubber band by slipping the rubber band over the cloth, and around the mouth of the container.
3. Pour the nut milk through the cheesecloth or nut milk bag, and into the container. You may need to work in batches. Allow it to strain for 1-2 hours. You can compost or save the Brazil nut pulp, or discard it. Transfer the nut milk to an airtight container. It will keep in the fridge for 2-3 days.
And that’s it!
You can use the Brazil nut milk in smoothies, you can eat it with buckwheat cereal or your favorite grawnola, you can drizzle it into a warm bowl of oats, or you can simply enjoy a glass of it on its own—or perhaps with a slice of raw chocolate tartelette?
However you serve it, I hope you enjoy it
Before I sign off for the night: next week is NEDA (National Eating Disorder Awareness) week. I’ll be participating in some Georgetown campus events, which I’ll tell you more about this week. I’ll also be sharing some ED-themed posts here on the blog, of course. And I’d love to post two or three Green Recovery stories. I’ve got one in the pipeline; I could use one or two more. If you’ve considered submitting to Green Recovery but haven’t gotten around to it yet, this is a really great time of the year to share your story with others. You can email it to me at firstname.lastname@example.org; as always, I’m happy to keep your identity confidential if you like.