Homemade Nut Milk + thoughts on slow living

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There’s something magical about this week’s post; it carries the beauty of simplicity, a slowing down to make something with your hands that is both delicate and refreshing. It would seem that making something like homemade nut milk would be somewhat of an exhausting process, full of meticulous steps and hours gone by, but it’s quite the contrary.

I’ve only recently discovered the joy and satisfaction in making my own almond milk and have since asked myself why it ever did take so long?! I too thought that it was tedious, but ever since I tried it out myself I am forever changed and now make it every Sunday in preparation for the week. There is nothing more delicious and refreshing than starting off my morning with a cup of fresh nut milk. Whether its in my coffee, in my granola (favorite recipe coming soon!), with fresh fruit, or simply sipping it throughout the morning or evening…the options are endless.

Thank you to my friend Melissa who helped with this shoot and so beautifully modeled for me!

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Slowing down… this is something that’s been on my mind more and more, especially since the New Year hit. As many of you know, I hold a full time job and run my blog and photography business on the side. Just when I thought I didn’t have enough time in the day to keep up, more opportunities come my way and I have less and less time to accomplish what my heart desires and what the to do list requires.

Now I have no reason to fret here; lets be honest…. I’m single. I don’t have 5 kids running around, masses of laundry to catch up on, a household to feed, and the list goes on. So if I’m having a hard time keeping up right now, well then what will the rest of my life look like then? One word comes to mind: stressful.

I’ve furthered this thought process in the past several weeks, looking at my life structure and asking questions like, how do I want to live my life? Full of chaos and little sleep, the to do list never ending from week to week?

Or do I want to structure my life in a way that allows for those moments of peace and rest. Moments that capture space and time, drawing the essence of beauty that each day holds?

I decided that the latter was most definitely the goal here, and so I’ve been on a journey to figure out how to slow down in the midst of an ever rapid culture.

Slow living is a beautiful movement that’s rising more to the surface more and more in our day. Carl Honore’ said it well in the newest Kinfolk issue 15, The Entrepreneurs Issue, (its brilliant by the way, so inspiring ),

 People worry about missing out on life if they slow down,

but life is what’s happening right here right now.

 

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This week’s recipe I feel really holds true to this topic of slow living; where you make something with your hands, requiring a process to complete what has been started. It’s beautiful and it’s these moments that provide opportunity to be savored. It’s a position of not taking things for granted but rather willing to put in the time and effort required to see something come to fruition.

I challenge you to find ways this week to slow down. To remind yourself of what really matters.

Most people would agree that work is good for us. It can be fun, even enabling. Many of us enjoy our jobs- the intellectual challenge, the physical exertion, the socializing, the status. But to let work take over our lives is folly. There are too many important things that need time, such as friends, family, hobbies and rest.

 –Carl Honore’ 

 

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[recipe-box]

Homemade Nut Milk

Makes 3-4 c. nut milk

3 ½ c. Filtered water

1 c. Hazelnuts, raw

>Hazelnuts are my absolute favorite but you can use any nut

1 Mejdool date, halved, seed removed

1/8 t. Himalayan sea salt

¼ t. cloves, optional

Nut milk bag

>Cheesecloth can work but it’s super messy and takes much longer

 

Let nuts soak in filtered water for 2-8 hours. If using hazelnuts, you can get away with soaking them for only 1 hour minimum, where almonds it’s recommended to soak longer.

In food processor, add all nuts, date, salt and cloves and only enough of the water from soaking to fill to the “liquid fill line” on your processor. If you add all the water and almonds it’ll overflow and make a mess!

Blend for 3-5 minutes and add little bits of water as it purees the nuts if needed. It’ll look really creamy and smooth.

In a separate bowl, pour creamed nuts and add remaining soaking liquid. Stir to incorporate. Take your soaking bowl and hold up nut milk bag. In batches, add to bag and squeeze out all the liquid until dry. Reserve your nut meal and use for later use. Great article here on what you can use it for!

Store milk in airtight container in fridge. Keeps for 4-6 days

Notes:

The milk flavor intensifies the next day and into the week. You can re test your salt content to taste, but only after that first day. It’s very easy to spoil a batch with too much salt!

The milk will naturally separate, just shake before drinking.

 

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