healthyhappymotivation
comfortspringstation:

DIY Non-Dairy Milk
You can make a variety of plant-based “milks” by blending raw nuts, seeds, and grains with water. Almonds, cashews, macadamias, Brazil nuts, hazelnuts, pecans, pistachios, coconuts, soybeans, hemp seeds, pumpkin seeds, sunflower seeds, sesame seeds, sacha inchi seeds, flaxseeds, quinoa, millet, rice, and oats can all be liquefied into delicious milks. Homemade milks are fresh, free of additives and preservatives, and you can completely control the integrity of the product: the quality of the ingredients, the sugar levels, and the texture.“Milking” raw nuts, seeds, and grains is quick and easy. Here’s how to do it:SOAK nuts, seeds, or grains by placing in a bowl with filtered water and a pinch of sea salt. Soaking removes enzyme inhibitors, improves digestibility and nutrient bio-availability, and helps everything blend more easily. Rinse thoroughly and drain.BLEND with filtered water. A high-speed machine like a Vitamix is preferable to really pulverize the mixture. A 1:3 ration of nuts/seeds/grains to water generally yields good results. Start with 2 cups of water and gradually add more water until you get the taste and consistency you like. Blend for about 1 minute. This can warm the mixture. Chill in the fridge, or blend with ice to consume immediately.SWEETEN the milk to taste with pitted dates, stevia, maple syrup, agave, coconut sugar, etc. You can also add 1 teaspoon of vanilla extract to boost flavors, and 1 tablespoon of NON-GM soy or sunflower lecithin and coconut butter to emulsify ingredients. You can also jazz up your milks with raw cacao, fruit, cinnamon, nutmeg, or anything else that tickles your fancy.STRAIN Some foods like cashews, macadamias, and pecans yield smooth milks. However, with most other foods, like almonds, you will get some texture. You can enjoy this fibrous milk, or strain it for a smoother, more commercial-style blend. Place a nut milk bag over a large container, pour the milk in, and gently squeeze the bag until all liquid has passed through. You can re-purpose the pulp as a body scrub by mixing with some coconut oil, or dehydrate it for use in cookies, crusts, and crackers.ENJOY Most milks will keep in the fridge in a sealed container for two or three days. Freeze any leftovers in ice cube trays for use later. Homemade milks can separate when stored. Just shake or blend again before drinking.Basic Plant-Based “Milk”1 cup nuts, grains, or seeds3 cups filtered water3 Tbs. plant based sweetener (such as maple syrup, raw agave, coconut sugar, or 3-4 pitted dates, or stevia to taste)1 Tbs. coconut butter (optional, for texture)1 Tbs. Non-GM soy or sunflower lecithin (optional, to emulsify and add creaminess)1 tsp. natural vanilla extractPinch of Celtic sea salt (optional, to bring out flavors)1. Soak nuts, grains, or seeds for desired time. See suggested times below.2. Drain nuts, grains, or seeds. Rinse, and then place in blender with 3 cups filtered water. Add remaining ingredients, and blend on high until fully liquefied, about 1 minute.4. If consuming immediately, add a few ice cubes to cool milk.5. Strain with a nut milk bag, if desired. Milk will keep for two days stored in a sealed glass jar in the fridge.Makes 3-4 cups milk.(Originally by Tess Masters.)
Soaking time varies by hardness of nut or seed. Here are some more specific guide times for soaking the grains, nuts and seeds (with sprouting times when making sprouts):
Food                            Soaking Time (Hrs)    Sprouting Time (Days)
Almonds                          8-12                             No Sprouting 
Adzuki Beans                  8-12                               4
Amaranth                        8                                    1-3
Barley                             6                                     2
Black Beans                   8-12                                3
Brazil Nuts                      3                                   No Sprouting
Buckwheat                     6                                      2-3
Cashews                        2-4                                No Sprouting Chickpeas/Garbanzo    8                                      2-3
Flaxseeds                     ½                                  No Sprouting
Hazelnuts                      8-12                              No Sprouting
Kamut                           7                                      2-3
Lentil Beans                 7                                       2-3
Macadamias                 2                                    No Sprouting
Millet                            5                                      12 hours
Mung Beans               8-12                                  4
Oat Groats                 6                                       2-3
Pecans                       6                                     No Sprouting
Pistachios                   8                                     No Sprouting
Pumpkin Seeds          8                                       3
Radish Seeds             8-12                                 3-4
Sesame Seeds           8                                       2-3
Sunflower Seeds        8                                       12-24 hours
Quinoa                       4                                       2-3
Walnuts                      4                                     No Sprouting
Wheat Berries            7                                       3-4
Wild Rice                    9                                       3-5

comfortspringstation:

DIY Non-Dairy Milk

You can make a variety of plant-based “milks” by blending raw nuts, seeds, and grains with water. Almonds, cashews, macadamias, Brazil nuts, hazelnuts, pecans, pistachios, coconuts, soybeans, hemp seeds, pumpkin seeds, sunflower seeds, sesame seeds, sacha inchi seeds, flaxseeds, quinoa, millet, rice, and oats can all be liquefied into delicious milks. Homemade milks are fresh, free of additives and preservatives, and you can completely control the integrity of the product: the quality of the ingredients, the sugar levels, and the texture.

“Milking” raw nuts, seeds, and grains is quick and easy. Here’s how to do it:

SOAK nuts, seeds, or grains by placing in a bowl with filtered water and a pinch of sea salt.
Soaking removes enzyme inhibitors, improves digestibility and nutrient bio-availability, and helps everything blend more easily. Rinse thoroughly and drain.

BLEND with filtered water. A high-speed machine like a Vitamix is preferable to really pulverize the mixture. A 1:3 ration of nuts/seeds/grains to water generally yields good results. Start with 2 cups of water and gradually add more water until you get the taste and consistency you like. Blend for about 1 minute. This can warm the mixture. Chill in the fridge, or blend with ice to consume immediately.

SWEETEN the milk to taste with pitted dates, stevia, maple syrup, agave, coconut sugar, etc. You can also add 1 teaspoon of vanilla extract to boost flavors, and 1 tablespoon of NON-GM soy or sunflower lecithin and coconut butter to emulsify ingredients. You can also jazz up your milks with raw cacao, fruit, cinnamon, nutmeg, or anything else that tickles your fancy.

STRAIN Some foods like cashews, macadamias, and pecans yield smooth milks. However, with most other foods, like almonds, you will get some texture. You can enjoy this fibrous milk, or strain it for a smoother, more commercial-style blend. Place a nut milk bag over a large container, pour the milk in, and gently squeeze the bag until all liquid has passed through. You can re-purpose the pulp as a body scrub by mixing with some coconut oil, or dehydrate it for use in cookies, crusts, and crackers.

ENJOY Most milks will keep in the fridge in a sealed container for two or three days. Freeze any leftovers in ice cube trays for use later. Homemade milks can separate when stored. Just shake or blend again before drinking.

Basic Plant-Based “Milk”

1 cup nuts, grains, or seeds
3 cups filtered water
3 Tbs. plant based sweetener (such as maple syrup, raw agave, coconut sugar, or 3-4 pitted dates, or stevia to taste)
1 Tbs. coconut butter (optional, for texture)
1 Tbs. Non-GM soy or sunflower lecithin (optional, to emulsify and add creaminess)
1 tsp. natural vanilla extract
Pinch of Celtic sea salt (optional, to bring out flavors)

1. Soak nuts, grains, or seeds for desired time. See suggested times below.
2. Drain nuts, grains, or seeds. Rinse, and then place in blender with 3 cups filtered water. Add remaining ingredients, and blend on high until fully liquefied, about 1 minute.
4. If consuming immediately, add a few ice cubes to cool milk.
5. Strain with a nut milk bag, if desired. Milk will keep for two days stored in a sealed glass jar in the fridge.

Makes 3-4 cups milk.


(Originally by Tess Masters.)

Soaking time varies by hardness of nut or seed. Here are some more specific guide times for soaking the grains, nuts and seeds (with sprouting times when making sprouts):

Food                            Soaking Time (Hrs)    Sprouting Time (Days)

Almonds                          8-12                             No Sprouting

Adzuki Beans                  8-12                               4

Amaranth                        8                                    1-3

Barley                             6                                     2

Black Beans                   8-12                                3

Brazil Nuts                      3                                   No Sprouting

Buckwheat                     6                                      2-3

Cashews                        2-4                                No Sprouting Chickpeas/Garbanzo    8                                      2-3

Flaxseeds                     ½                                  No Sprouting

Hazelnuts                      8-12                              No Sprouting

Kamut                           7                                      2-3

Lentil Beans                 7                                       2-3

Macadamias                 2                                    No Sprouting

Millet                            5                                      12 hours

Mung Beans               8-12                                  4

Oat Groats                 6                                       2-3

Pecans                       6                                     No Sprouting

Pistachios                   8                                     No Sprouting

Pumpkin Seeds          8                                       3

Radish Seeds             8-12                                 3-4

Sesame Seeds           8                                       2-3

Sunflower Seeds        8                                       12-24 hours

Quinoa                       4                                       2-3

Walnuts                      4                                     No Sprouting

Wheat Berries            7                                       3-4

Wild Rice                    9                                       3-5

goingveggieproject
goingveggieproject:

October is coming up! And we’re surrounded by pumpkin spice lattes, Halloween candies, pies, the tail end of harvests… How do you stay veg with all of this delicious food? Not to worry, we’re here to help. 
Image source: here. Includes recipes! 

What’s Going Veggie Project? Going Veggie Project Is a project run by vegetarians / vegans to help everyone get on the path  to becoming vegans, vegetarians, pescetarians, etc. Our blog helps people by providing support and motivation as well as a strong base of facts and information about “going veg.” 
What’s the challenge? Every month we encourage people to transition into vegan / vegetarian / etc - whatever diet is more “veg” than the one you eat now! We only accept newcomers, so if you’re a current vegetarian, try to step it up! See this page for more info.
How do I sign up? Submit an ask or fan mail with the following: 
The type of diet you want to try
The url you’d like us to post (we make a giant post of all our challengers)
Your email if you would like to communicate with others taking part in the challenge (optional)

We would love for as many of you to sign up as possible! This is a great way to challenge yourself, even if you do not do it for the entire month! Please let us know if you want to join and let us know if you need any help! Check out our links for recipes and tips as well. :)
Come sign up! If you have more questions, check out the monthly challenge page on our blog. 
The new challenge starts October 1, 2014 so mark your calendars! :) I think all of you should give it a try! Even if you only go veggie for a week or a few days it is still worth a shot! Please reblog to spread the word. Thanks and happy vegging! :)

goingveggieproject:

October is coming up! And we’re surrounded by pumpkin spice lattes, Halloween candies, pies, the tail end of harvests… How do you stay veg with all of this delicious food? Not to worry, we’re here to help. 

Image source: here. Includes recipes! 

What’s Going Veggie Project? Going Veggie Project Is a project run by vegetarians / vegans to help everyone get on the path  to becoming vegans, vegetarians, pescetarians, etc. Our blog helps people by providing support and motivation as well as a strong base of facts and information about “going veg.” 

What’s the challenge? Every month we encourage people to transition into vegan / vegetarian / etc - whatever diet is more “veg” than the one you eat now! We only accept newcomers, so if you’re a current vegetarian, try to step it up! See this page for more info.

How do I sign up? Submit an ask or fan mail with the following: 

  1. The type of diet you want to try
  2. The url you’d like us to post (we make a giant post of all our challengers)
  3. Your email if you would like to communicate with others taking part in the challenge (optional)

We would love for as many of you to sign up as possible! This is a great way to challenge yourself, even if you do not do it for the entire month! Please let us know if you want to join and let us know if you need any help! Check out our links for recipes and tips as well. :)

Come sign up! If you have more questions, check out the monthly challenge page on our blog. 

The new challenge starts October 1, 2014 so mark your calendars! :) I think all of you should give it a try! Even if you only go veggie for a week or a few days it is still worth a shot! 
Please reblog to spread the word. Thanks and happy vegging! :)