It's officially September and although the temps are still pretty spicy here, my mind is on the upcoming Fall season! As the seasons change, I'll be craving more warming, spiced foods so my lattes and smoothies will definitely include ingredients like ginger, vanilla, cinnamon and nutmeg. In this recipe, I use the Almond Cow to create a plant-based milk alternative from pecans and pepitas (pumpkin seeds). The great thing about the almond cow is that it doesn't require extensive soaking and straining, making at home nut and seeds milks super easy.
So, why make your own nut/seed milk?
1. Most plant based milks at the store have sneaky ingredients like thickening agents, preservatives and added sugar. For those of us with sensitive tummies, many of the gums used as thickeners can cause digestive issues (more digestive tips in the Good Gut Fuel E-Book).
2. Buying nut milks is expensive! By the time I can actually pin down a nut milk that has clean and simple ingredients, I usually have to question if it is even worth buying. With the amount I go through a week, I would have to spend a solid chunk of my grocery bill on nut milk or stress myself out rationing it like gold.
3. You can get creative! I can add any flavor, spices, nuts and seeds that I want and switch it up every week. So far I have made my own oat, coconut and now pumpkin seed/pecan milk with the Almond Cow! I can play around with flavors like chocolate, vanilla or even turmeric golden milk!
1/4 cup raw pecans
1/4 cup raw pepitas
1 tsp vanilla extract or flavoring
1/4 tsp each: ground nutmeg, cinnamon and ginger
1.5 L filtered water
3 pitted dates
Soak the pecans and pepitas submerged in water for 1-3 hours, then discard the soaking water and rinse them in fresh water
Add the filtered water, vanilla and spices to the base of the Almond Cow
Put the pecans, pepitas and dates in the metal canister of the Almond Cow before securely twisting on the top with the blade
Place the top onto the base before pressing the cow button once to start the "milking" process
Wait for the light to stop blinking, then press the button again (this particular recipe does better with two complete rounds of "milking")
Once the second round finished and the light stops blinking, pour your milk out of the base
Store the pulp from the metal canister separately
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