DIY Nut Mylk

Nut Mylks are much better for the body than dairy or soy mylk. Homemade nut mylk is also much better for the body than store bought almond, rice or other type of nondairy mylk because those mylks contain unhealthy additives and wayyyy too much sugar.

24 ounces coconut mylk

2 cups almonds, cashews or 1 coconut – white meat extracted.
1 mason jar or glass bottle
blender
1 nut mylk bag or cheese cloth or you can use a clean bandana

Method:

For 12 hours, soak almonds/cashews in water, in a mason jar or bowl filled to the brim.

Throw off water and place almonds/cashews into a blender. Pop off the skin of almonds first.

Or extract coconut white meat and place in blender. To extract coconut meat easy, crack shell and allow to bake in oven for no more than 3-5 minutes or place in hot sun if you have the time. Use a knife to push out meat. Cut into small pieces.

If you have a big blender jar combine 4 cups of water and the nuts in the blender and blend well.

If using a Nutribullet blend in two parts: 2 cups of water with half the nuts or coconut meat at a time.

Pour some mixture into nut mylk bag and squeeze out mylk into a bowl, repeat this til blender is empty.

Strain the nut mylk a second time to remove any remaining nut pulp.

You can sweeten the mylk with powdered nutmeg, cinnamon, coconut sugar, or agave.

Store in a mason or other glass jar and consume within a few days.

Add to smoothies or to make cereal, to soak oats, or add to all your quinoa and lentils when cooking or to any vegan dishes that require milk. You can also just drink it with a dash of turmeric every morning as an overall body boost and parasite killer.

Make your own nut mylk bag with a light white cotton fabric, cut two pieces into a square, sew up three sides and voila!

Happy Mylking!

Ila

DIY Sprouting - Make your own sprouts tutorial

Sprouts are super healthy and rich in dietary fibre and protein! They are the healthiest form of greens to consume also because they do not need any fertilizer or pesticides to keep bugs away. They are totally organic and Ital.

Sprouts are essential to every raw-vegan or Ital livity to provide a wide variety of vitamins and minerals such as: vitamins C, A, and K, manganese, riboflavin, copper, protein, thiamin, niacin, vitamin B6, pantothenic acid, iron, magnesium, phosphorus, and potassium.

Sprouts can be bought at the grocery but it is better to make your own at home because they have a short shelf-life and easily contract bacteria because they are moist. Using these super simple steps below you can make your own sprouts with any type of seeds/peas or beans.

You will need:

1/4 cup Green mung beans,  sunflower seeds or Lentils
1 large mason jar
1 square of white light cotton fabric
1 rubber band or elastic band


Method:

Day 1

1. Measure out the mung beans or lentils and wash them thoroughly.

2. Place them in the mason jar and fill with clean water. You can use a glass bowl if you wish.

3. Allow the jar to sit overnight as the seeds swell and germinate. 12 hours soaking time.

So start Day 1 at 7 pm and then at 7 am move on to next step, for example.
Or you can also start at 7 am and then move onto next step at 7 pm.

Day 2

4. In the morning, pour off the water using a strainer and rinse the beans/lentils. Shake off the excess water.

Place them back in the jar and using the small strainer, turn upside and drain off excess water. Cover with the cotton/cheese cloth fabric and secure with elastic. I take a knife and punch small holes in the fabric as well.

5. Set somewhere, where there is not much sunlight. A dark and cool place. A pantry may work, or on a shelf where the sun does not hit to strong. I just put mine on the kitchen counter away from the window.


6. Twelve hours later at night – again use the 7—7 time, remove the cover, fill with water and rinse the mung/lentil seeds again with strainer. Drain excess water again and place back in jar and cover with cloth. Place back in cool dark area.

Day 3
7. In the morning rinse and drain the seeds again, they should have long tails by now.

At this time I throw my seeds onto a plate and I remove the bad seeds or sprouts and all the outer seed skins that have come loose. That will help keep them fresh and not smell as these loose parts will start to break down.


If you wish to have more leaves then place sprouts back in the jar and cover til twelve hours later again. Set jar in the same spot.


8. Perform the night time rinse and drain, then recover with cloth. Place back in cool dark area.

At this stage you can also choose to store the sprouts for use. They should be just starting to show leaves. See below for storage tips.

Day 4

9. Morning rinse and drain, further remove any bad bits. Cover jar and set back in cool dark spot.

10. Evening rinse and drain, replace covered jar to its location.

Day 5
11. Rinse and pat dry your sprouts, you can choose to eat them on this day or give them one more day of sprouting especially to get the green leaves.

12. Eat or store your sprouts!

To store I dab again with paper towel and use the large mason jar padded with paper towel. You can also use bpa free plastic. I place the lid on and put in the fridge.

It is best to consume within 3 days, so you can start a new batch of seeds as soon as the first is complete. Be sure to remove any condensation that occurs in your container from refrigeration to extend shelf-life of sprouts.

Happy sprouting!

Ila