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Tiger Nut Milk – 3 Flavours

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I have to admit I don’t tend to make my own nut milk, most of the times I take the lazy route and just go for the shop bought ones. Saying that I think there is something very special about making your own non dairy milk. First of all it always turn up so much creamier than the one you buy, second of all you can really go crazy with different flavours and create your personal nut milk of choice!

 I wasn’t really familiar with tiger nuts until the Tiger nut Company sent me a bag full of these kind of prehistoric looking wrinkly round things. After looking at them for about a week contemplating what to do with them I decide to take the easy option and make milk. The result was outstanding! Super creamy, naturally sweet, silky, tiger nuts milk.

 In case you don’t know tiger nuts are rich in fibres,magnesium and vitamin E. They are also a very good source of protein and healthy fats.

 Below you can find 3 of my favourite flavours, needless to say the chocolate is just to die for. If you are looking for something to use for your everyday porridge or for your smoothies the vanilla and maple is the perfect choice, whether the salted caramel is ideal when you want to go the extra mile and treat yourself with something special. It’s obviously best to drink them straight away but they will last in the fridge for up to 5 days.

 Vanilla Maple Tiger nut milk:

 1 cup of tiger nuts

 3 cups of water

 1 tablespoon of maple syrup

 1 teaspoon of vanilla powder or essence

 Chocolate version:

 1 ½ tablespoon of raw cacao (or more if you want it more chocolately)

 3 pitted dates (preferably soaked in some warm water for ½ an hour)

 1/2 teaspoon of cinnamon

 Salted caramel:

 1 ½ tablespoon of carob powder

 2 tablespoon of coconut syrup

 A pinch of sea salt

 Soak the tiger nut in plenty of water the night before you are planning to make the milk (they need to soak for at least 8 hours). Drain and rinse the nuts and place them in a blender with the 3 cups of water. Blend for at least 1 minutes until a frothy milk starts to form.

 Pour the milk mixture into a cheese cloth/nut milk bag ( an old pair of tights will do too) and with your hands squeeze out the liquid. Once you got all the liquid out transfer the milk back the blender and add the maple syrup and the vanilla (or the flavour of your choice) and blend again until it’s all smooth.

Store the milk into air tight bottle or jar in the fridge for up to 5 days. Separation is natural so make sure you give it a quick shake before using it.

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Beauty Mylks

Call me a geek but making my own nut milk is just so much fun! Don’t get me wrong, we are so lucky to live in a time when the dairy options are literally booming ( at least in the UK) and where we are really spoilt for choice! From cashew, tiger nut, hemp seeds to oats and peanut mylk the sky seems to be really the limit! I do have some favourites which I regularly buy from the store but whenever I have the time (and I remember) I try to make my own nut or seed mylk. The beauty of making your own is that you can really experiment with different flavours and nuts/seeds combinations to create your very own personalised drink of choice.

The 4 below are definitely my favourites which I have been making over and over again as they are soo delicious! I like to call them Beauty Mylks because they all have particular beauty benefits which your skin will thank you for.  Generally nuts and seeds are all incredibly beneficial for our skin as they are a great source of healthy fats to keep our skin plump and glowy.

I hope you enjoy making them and please let me know which one is your favourite!

Few notes:

  • The amount of sweetener needed for each mylks is entirely up to you. I tried to keep it not too “sugary” but please feel free to adjust it to your personal taste.
  • I like my nut mylk to be super creamy that’s shy I have used a relatively small amount of water. If you like it a bit more watery (or you just want to get a larger amount of nut mylk) feel free to add more water, it will still be delicious!
  • I have used vanilla bean paste or powder as they are so much more flavoursome than vanilla extract. You can really taste the difference!
  • I have had so much fun playing around with different nuts/seeds combination but please know that you can totally switch them up to other nuts/seeds too! These are just my personal favourites 🙂
  • Since these mylks are completely free of emulsifiers or additives they will naturally “separate” when stored in the fridge. Don’t worry, it’s totally normal! Just give the bottle a shake and you are good to go!
  • Store them in an airtight jars or bottles in the fridge for up to 3 days. Again, they completely raw and unpasteurised so they won’t last as long as the store bought ones.

Chocolate Mylk:

Raw cacao powder is a bomb of skin loving antioxidants, even more than blueberries!

1/4 cup of hazelnuts – soaked overnight or for 6-8 hours

1/4 cup of pecans – soaked overnight or for 6-8 hours

3 tbsp of raw cacao powder

3 tbsp of maple syrup

A pinch of sea salt

1/2 tsp of vanilla bean paste or powder

3 cups of water

Drain and rinse well the soaked nuts. Place them in a blender and add the water. Blend everything really well until the nuts have completely disintegrate and you have a foamy and white mylk.  Pour the milk into your nut milk bag and with your hands strain the milk into a large bowl (better to avoid spilling everywhere). Give the blender a quick rinse and add the strained milk back in with all the other ingredients. Blend again until super smooth and creamy. Taste for sweetness and add more maple syrup if needed.

Matcha Mylk:

Hemp seeds are probably my favourite seeds, they are super rich in protein and omegas 3 and vitamin E, essential to keep you skin plumped and glowy.

1/4 cup of hemp hearts ( no need to soak them)

1/4 cup of raw cashews – soaked overnight or for 6-8 hours

2 tsp of green tea matcha powder

1 tbsp of maple syrup

A  pinch of sea salt

1/2 tsp of vanilla bean paste or powder

3 cups of water

Drain and rinse well the soaked cashews. Place them in a blender with the hemp hearts and add the water. Blend everything really well until the nuts have completely disintegrate and you have a foamy and white mylk. Pour the milk into your nut milk bag and with your hands strain the milk into a large bowl (better to avoid spilling everywhere). Give the blender a quick rinse and add the strained milk back in with all the other ingredients. Blend again until super smooth and creamy. Taste for sweetness and add more maple syrup if needed.

Salted Caramel:

Maca powder is one of my favourite superfoods! It can help to balance your hormones so it’a particularly  good if you like me tend to have hormonal breakouts before that time of the month.

1 cup of raw cashews – soaked overnight or for 6-8 hours

1 1/2 tsp of maca powder (it what gives the caramel flavour)

1/2 tsp of cinnamon powder

1/2 tsp of sea salt

1/2 tsp of vanilla bean paste or powder

3 pitted medjol dates

3 cups of water

Drain and rinse well the soaked cashews. Place them in a blender and add the water. Blend everything really well until the nuts have completely disintegrate and you have a foamy and white mylk. Pour the milk into your nut milk bag and with your hands strain the milk into a large bowl (better to avoid spilling everywhere). Give the blender a quick rinse and add the strained milk back in with all the other ingredients. Blend again until super smooth and creamy.

Vanilla:

I always think sunflower seeds are totally underrated! Apart from being an excellent source of B vitamins, iron and zinc they are also a great source of essential fatty acids which encourage smooth and soft skin.

1/4 cup of raw macadamia nuts – soaked overnight or for 6-8 hours

1/4 cup of sunflower seeds

1 tsp of vanilla bean paste or powder

1 tbsp of maple syrup

A pinch of sea salt

3 cups of water

Drain and rinse well the soaked cashews. Place them in a blender and add the water. Blend everything really well until the nuts have completely disintegrate and you have a foamy and white mylk. Pour the milk into your nut milk bag and with your hands strain the milk into a large bowl (better to avoid spilling everywhere). Give the blender a quick rinse and add the strained milk back in with all the other ingredients. Blend again until super smooth and creamy.

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Breakfast

Breakfast is the most important meal of the day so here ate my favourites to boost your skin after waking up.

Simple Baked Beans 

Rhubarb & Strawberry Parfait 

Beauty Mylks 

Mocha Smoothie Bowl

Chocolate Buckwheat Granola 

Salted Caramel Frappuccino 

Flax & Chia Pancakes with caramelised mango 

Sweet Potato & Berry Smoothie Bowl

Rhubarb & Strawberry Breakfast Parfait

Hash Brown Breakfast Fritters 

Ancient Grains Bircher Muesli with Caramelised Banana

Protein Berry Cashew Yogurt 

Protein Chocolate & Peanut Butter Waffles 

Turmeric & Apple Porridge

Sweet Potato Acai bowl 

Post Workout Vanilla Porridge with Raspberry Chia Jam

Veggie Loaded Breakfast Muffin

Veggie Loaded Brunch Bowl

My Favourite Avocado Garlicky Mushrooms Toast

Vanilla Waffles with Blueberry Compote 

Vanilla Coconut Quinoa Porridge 

Peanut Butter & Vanilla Buckwheat Porridge with Stewed Plums

Apple Breakfast Cookies

Chocolate Buckwheat Porridge with Caramalised Bananas 

Vanilla & Cherry Pancakes 

 

Chocolate Caffe Latte Chia Smoothie Bowl

Full Veggie Breakfast

Key Lime Pie Smoothie Bowl

Vanilla & Figs Almond Granola 

 

Lemon and Turmeric Pancakes with Caramelized Banana 

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Apple & almond butter granola    

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Chocolate & Banana Hummus

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Banana, Sultanas & Cacao Breakfast Bars

Super Protein Quinoa & Buckwheat Granola

 Tiger Nut Milk – 3 ways 

Chocolate Chip Mint Smoothie Bowl 

Chestnut & Apple Spiced Porridge 

Matcha Granola

Double Chocolate Granola

Gold Turmeric Granola

Vanilla Chia Pudding with Plum Compote 

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