Eat Raw!

What’s your raw-not raw ratio? The percentage here still swings quite much. I think we are about 80% raw and 20% not raw of the food intake here at the moment. It’s surprisingly hard to go 100% raw directly because not only do you have to reprogram the thought of heating and over-preparation of the food but you have to connect with new suppliers of organic fruits and vegetables. And finding the suppliers can be really hard even though there is a stampede by Big Food to get us raw foodists to keep going to their store. Lets get to the point: nut milk!

Cow milk, cheese and all those dairy products have negative sides the industry won’t tell you about. This is where nut milk comes in as a transitional food for leaving milk. There’s many ways to do nut milk. I simply searched for it on a search engine and found this: this http://www.vt-fiddle.com/rawfood/how_to_make_nut_milk.php

• Brazil nuts soaked overnight in water (in fridge)
• 1 nuts and 3 water in the mixer (depends on how creamy you want it)
• Some dates to sweeten it up and some vanilla to add a dimension
• We used a 100% nylon sock (made for keepin laundry) to squeeze out the milk
• Nut mash is in the fridge for future use (see the referenced site for mindblowers)

Milk can be made successfully from the following seeds/nuts: sunflower seeds, sesame seeds, almonds, hazelnuts, macadamia nuts, brazil nuts, hemp seeds, cashews, walnuts, pecans. I can report that the milk is best served cold!