As a designer who reads a lot of food blogs, I tend to be overly critical of elements like typeface, lighting, colour balance, photo quality, spacing. You know, aesthetic stuff. Every idiot and their dog has a food blog (including myself). Stumbling across one that has both top-notch content and attractive design is like finding a needle in a haystack. I hit the food blog jackpot when I discovered Holistic Nutritionist Sarah Britton’s aesthetically pleasing, informative, and eloquently-written healthy foods blog My New Roots. Her recipe posts are rich with nutritional information about whatever she’s cooking, and full of personality. She’s also super cute.
In addition to her TED Talks, Britton also posts instructional videos. Through the video posted below, I learned how to make my own Nut Milk. It’s seriously so easy. Raw nuts are full of healthy fats, and when you sprout them (soak them in water for 24 hours), the enzymes re-activate, making them a nutritional goldmine.
Chai Spiced Almond Milk
1 Cup Raw Almonds (Soaked for 24h, barely covered in water)- you can use other nuts if you desire, or a mix.
4 Cups Water
1/2 tsp Cinnamon
1/4 tsp Cloves
2 Anise Stars
1/4 tsp Nutmeg (freshly ground, it makes a huge difference)
10 pods Green Cardamom
1/4 tsp White Pepper (black is fine too)
1/3 Cup Dates, Pitted & Halved (cooking dates are fine). You can add more if you want it to be sweeter.
Materials: Blender, cheesecloth (triple layered) or nutmilk bag (a piece of clean fabric will also work if you can strain things through it).
Instructions: Combine all ingredients in your blender, and blend on high for about 3 minutes, or until everything is completely pulverized. Take a spoon and taste the almond milk. Add more dates if you want it to be sweeter, or more spices if it needs to be stronger. Put the cheesecloth or nutmilk bag over a large measuring cup or bowl, and pour the blended mixture into the fabric. Picking up the fabric by the dry top, carefully squeeze the bag, so the clean nut milk drips into the measuring cup and the pulp stays in the bag/fabric. Pour into a sealed bottle or container. It will keep in the fridge for 3-4 days.