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Plant milks


Hazelnut milk

Picture
Just when you thought that there was nothing more delicious than Brazil nut milk, along comes hazelnut milk….
This silky milk has the unmistakable nutty taste of hazelnuts and in my opinion is absolutely divine!
​Hazelnuts are an excellent source of vitamin E, an antioxidant which reduces free radicals and helps to reduce inflammation. These nuts are also loaded with manganese, (just ¼ cup gives you 86% of your daily requirement!) 
¼ cup of hazelnuts (which is about 28g or 1 oz) provides:
  • 4.24g protein
  • 1.7mg manganese
  • 0.5mg copper
  • 4.26mg vitamin E
  • 46mg magnesium
  • 0.2mg vitamin B6
  • 82mg phosphorous
  • 1.3mg iron
  • 4mg vitamin K
  • 193mg potassium
  • 0.69mg zinc
  • 32mg calcium
​So enough talking about it, let’s make some!
 
If you’re short on time, it is not necessary to soak hazelnuts, as they have no or few enzyme inhibitors. So soaking is optional for this milk.
I don’t use any sweeteners, as I find it tasty as it is with just a pinch of Himalayan salt and ¼ - ½ teaspoon vanilla extract powder.
As with all recipes, the best thing is to try them out and then tweak them to your personal taste.
Recipe:
  • ½ cup raw hazelnuts
  • 2 cups water
  • pinch Himalayan salt
  • ¼ teaspoon vanilla extract powder
  • 1 Medjool date (optional)
Picture
Strain through a nut milk bag.
​How to:
  1. Soak the hazelnuts for 2-3 hours, throw away the soaking water and rinse. (optional)
  2. Blend the hazelnuts with 2 cups of pure water in a high-powered blender for 1-2 minutes.
  3. Strain through a nut milk bag or a large piece of cheesecloth.
  4. Squeeze as much of the milk as possible through the cloth.
  5. Store in an airtight bottle or jar in the fridge.
Consume within 2-3 days.
Enjoy it as a drink, or over your morning cereal. 
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Hazelnut milk
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Millet porridge
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Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. 
All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com

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  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact