Tigernut milk; It’s grrrrrrrrrrreat.
If you haven’t tried tiger nuts yet, you should. They are a great source of:
- FIBER for healthy bowels and weight management
- Protein for building strong bones, muscle, cartilage, skin and blood.
- CALCIUM for bones, muscles, nerves and heart health.
- Magnesium for bone health, increased calcium absorption, relieving anxiety and PMS
- POTASSIUM for heart health, strong bones and muscle, reducing blood pressure, anxiety and stress
- VITAMIN E for a healthy immune system, eye health and moisturising, healing and soothing skin
- VITAMIN C for immune, heart, eye and skin health (it’s one of the most powerful antioxidants!)
Most of the time I buy nut milk from the supermarket but many nut milks have added sweeteners and thickeners that flare up my IBS so If there are no wholesome ones, I make my own.
Moreover, making your own nut milk is beneficial for the environment as well as you. The majority of nut milks come in aluminium lined tetrapaks that currently can’t be recycled.
One thing I will say about making your own milk is that you end up with a pile of leftover nut mush. But DO NOT waste the nut mush by throwing it in the bin, there are many things you can make with it.
sub the almond flour for nut mush
sub the pecan for leftover nut mush
sub the almonds flour for the nut mush
blend handful spinach with a few tbsp water & add a mix of enough nut mush (ground to a fine powder) and buckwheat flour to form a dough
If you don’t want to use tiger nuts here are some other options that work well:
1 cup soaked tiger nuts
4 cups water
1 tsp maple syrup
Pinch Himalayan pink salt
- Soak the tiger nuts in a bowl of water for 4 hours or ideally overnight to soften them.
- Drain and rinse the tiger nuts then transfer them to a blender.
- Add the rest of the ingredients and blend until you have a milky white liquid and the nuts are crushed to almost dust.
- Strain the milk into a jar.
- Squeeze as much liquid from the nut mush as you can.
- Store in the fridge and use within a week.