Ingredients:

  • 1 C pecans
  • 4 Brazil nuts
  • 3.5 C filtered water
  • 2 – 4 dates
  • 1 tsp vanilla essence
  • ½ tsp salt

Instructions:

  1. Soak pecans and Brazil nuts in filtered water for 6 hours.
  2. Drain nuts and rinse well.
  3. Throw nuts and filtered water into a high-speed blender and blend until creamy.
  4. Use a nut milk bag or cheesecloth to strain the mixture in order to get rid of the nut pulp (keep the milk).
  5. Pour the milk back into your blender, add dates, salt, vanilla essence and blend again until smooth.
  6. Pour into a mason jar to store in the fridge for up to 3 days. Best served chilled.

Notes:

  • Try to buy organic ingredients whenever possible.
  • Always use pink Himalayan salt or true sea salt.
  • Always use real vanilla essence.

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Pecan Brazil Nut Mylk
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Ingredients
  1. 1 C pecans
  2. 4 Brazil nuts
  3. 3.5 C filtered water
  4. 2 – 4 dates
  5. 1 tsp vanilla essence
  6. ½ tsp salt
Instructions
  1. 1. Soak pecans and Brazil nuts in filtered water for 6 hours.
  2. 2. Drain nuts and rinse well.
  3. 3. Throw nuts and filtered water into a high-speed blender and blend until creamy.
  4. 4. Use a nut milk bag or cheesecloth to strain the mixture in order to get rid of the nut pulp (keep the milk).
  5. 5. Pour the milk back into your blender, add dates, salt, vanilla essence and blend again until smooth.
  6. 6. Pour into a mason jar to store in the fridge for up to 3 days. Best served chilled.
Notes
  1. Try to buy organic ingredients whenever possible.
  2. Always use pink Himalayan salt or true sea salt.
  3. Always use real vanilla essence.
Tara Thorne Nutrition http://tarathornenutrition.com/

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