WALNUT MILK

Walnuts are one of the best plant-based sources of omega-3 fatty acids, particularly alpha-linolenic acid (ALA), which possesses potent anti-inflammatory properties that reduce skin inflammation. 

INGREDIENTS

• 1 cup raw, unsalted walnuts

• 3 cups filtered water

• 2 whole medjool dates, pitted

• 1/2 teaspoon pure vanilla powder

• 1/8 teaspoon Himalayan pink salt

DIRECTIONS

Place the walnuts in a bowl and fill it with room temperature water, just enough until the nuts are completely covered.

Allow the nuts to soak for 2 hours, then strain out & discard all of the water.

Place the walnuts and 3 cups of fresh, filtered water in a high-powered blender, along with the remaining ingredients — dates, vanilla, & salt.

Blend until smooth, then pour the contents of the blender through a nut milk bag over a bowl. Wring out the bag to squeeze all of the milk out, then pour your strained milk into glass jars and refrigerate.

This recipe will make 3 cups of milk and will keep in the fridge for about 3 - 5 days.

I make a fresh batch of nut milk every sunday to enjoy throughout the week — It's fresher, has better nutritional value since it doesn't undergo high-temperature processing like store-bought Milks and also allows you to avoid additives like emulsifiers, stabilizers, sweeteners, and artificial flavors found in many store-bought nut milks.