I’m grateful for the many non-dairy/vegan milks we have nowadays. But at the same time some have preservatives/additives & they do not contain the same amount of other health properties you can get from other sources (i.e. some store-bought almond milks have about 1 or so grams of protein per serving yet a 1/4 of cup of almonds has 7 grams of protein.) However I will add they can be an easy way of getting fortified calcium & vitamin D, so I began to experiment with homemade nut & seed milks. If you consume a plant-based nourishment, nuts are an excellent source of omega fats, fiber, protein and sometimes iron (depending on the nut) that are necessary for our health & wellbeing.
Ashwagandha Maple Walnut Milk
a warming drink that is good for brain & hearth health. Walnuts contain omega fats & alpha linoleic acid, vitamin E and so on. Depending on what maple syrup you use (I use a Grade-A from a farmers market) it can contain about 8% iron per serving as well as polyphenols, zinc & manganese
but this milk does not end there as I also added Aswangandha root powder. Ashwangandha is an adaptogen herb that calms the nervous system resisting physical & mental stress,
build tissue and support cognitive function. (*please do not use Ashwagandha Root Powder if you are pregnant/nursing, make the milk but omit the powder)
When you buy your walnuts make sure to store them in the freezer before use – the oils can go bad so preserve them well. This recipe calls for 1 cup of walnuts so this milk will have around 12 grams of protein but a serving size should be 2 or 3 cups this milk a day.
- 5 cups filtered water
- 1 cup walnuts, soaked in water for 4 hours and drained
- 2 tablespoons maple syrup
- 1/2 teaspoon of organic Ashwagandha Root powder
- 1 tablespoon alcohol-free vanilla extract
- 1/4 teaspoon pink sea salt
- 1/2 tablespoon ceylon cinnamon
– Soak the walnuts in water 4 hours or so, this will make the nut easier to digest, good info: here
– Drain the walnuts, add the 5 cups of filtered water and pulse on a blender very well
– Using a nut-milk bag or a tea strainer (what I use to make my milks & juices), extract all milk
– Squeeze/Strain til you can’t extract no more!
– Return the walnut milk to the blender and add the other ingredients and blend
– Serve and store remaining milk in the refrigerator, lasts for up to 4 days.
With the remaning “pulp” you can freeze it for later use in a dehydrator, add it to baking mix (it has a lot of fiber) or even oatmeal/porrdige. Don’t discard it!
Use raw honey, liquid stevia, or coconut nectar in place of maple syrup
Taste as you go, maybe you’d like more cinnamon or you can add nutmeg too.
Add more benefits by sprinkling good toppings like Living Intentions Superfood Cereal
My sources on Ashwangandha can be read more in depth here