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Nut Mylks: Pure Energy in a Nutshell
Raw nuts are a protein staple and provide a high concentration of healthy fats (90% unsaturated). Almonds for instance are an excellent source of protein, magnesium, zinc, calcium, folic acid and vitamin E, and walnuts and pecan nuts are particularly rich in omega-3 fatty acids. Brazil nuts provide an extraordinary content of selenium, a great antioxidant for boosting our cells, nerves and immune-system, and its raw mylk is very alkaline and anti-inflammatory, in my view the safest and most delicious plant-based mylk you can enjoy!
However, keep in mind that nuts are a very complex and heavy food, very high in proteins and fats, and therefore need to be consumed in moderation. Especially during a detox protocol, they have to be reduced to a minimum, blended and sieved so they can still help in providing anti-inflammatory and restorative minerals (zinc, copper, magnesium, potassium), and adequate amounts of amino acids necessary for effective detoxification. This stabilizes blood sugar and gets rid of impurities in the bowel and at the same time leaves space for the more astringent and cleansing nutrients offered by cold-pressed juices.
Make sure all nuts are certified organic, unheated and raw and be careful with high-oil-content nuts like Brazil nuts and macadamias as they turn rancid if stored for long periods of time. Many nuts must be soaked before they can be used so that enzyme inhibitors can be removed and their full nutritional potential activated: almonds 12 hours, pecans and walnut 2 hours whereas macadamia and brazil nuts do not need to be soaked. I frankly avoid cashews altogether as they are stored for long periods before distribution and tend to develop harmful bacteria as well as peanuts, another highly risky nut which contains aflatoxin, a toxin-producing fungus (1).
Soaking makes nuts easily absorbable and ready to be combined with fruits, vegetables and superfoods. You just need a high-performance blender and you can have your favourite nut mylk by adding one litre of filtered water, 250 grams of nuts, a pinch of Himalayan salts, stevia and vanilla: no dates as they belong to the risky category of long-stored food high in harmful bacteria and toxic residues. Pour the blended nuts in a mylk bag and joyfully sieve it, adding a few drops of organic coconut oil which ensures optimal absorption of all nutrients. Keeps in the fridge for four days.
Contrary to mainstream journalism – usually backed up by the powerful dairy industry – observational studies have shown that non-commercial unpasteurized nut mylk also reduces risks of heart disease. In addition to its nutritional benefits, switching to a plant-based alternative, away from scary dairy, is a fantastic eco-sustainable choice for the environment as well as a timely cruelty-free co-existence with animals (2).
(1) See Diet for a Poisoned Planet: How to Choose Safe Foods for You and your Family by David Steinman.
(2) Particularly the destruction of the rain forest in the tropics and excess emission of methane gas belched out by cattle which significantly increases the greenhouse effect. See for instance Cowspiracy (2014).