Homemade Mylks

Ingredients for roughly 1 litre (depending on the ratio of nuts/seeds:water you use)

• 250 grams nuts or seeds of choice
• 1 tsp unrefined or himalayan rock salt
• 1 medjool date
• 2 your choice mfm elixir broth cube

STEP 1. Soak the chosen nuts for the time period needed to deactivate phytic acid and any enzyme inhibitors. This can be on the bench on cooler days or in the fridge to avoid spoiling. A useful guide is below.

STEP 2. Rinse your nuts or seeds thoroughly and blend on a high speed with all the remaining ingredients and desired amount of water (see below) for a few minutes to ensure the nuts, seeds and dates are completely pulverised.

NUTS/SEEDS TO WATER RATIO

• 1:4 for a creamy mylk (great for smoothie lovers)
• 1:5 for a medium mylk
• 1:6 for a light mylk (great for warming elixirs)

STEP 3. Strain your mylk through a fine muslin cloth, to separate the pulp. Discard the pulp or use it for making bliss balls. If using cashew nuts you can skip the straining step making it an easier option for anyone who is time poor.

Store your freshly made mylk in the fridge for 3 days. You can enjoy it as a collagen rich, botanical infused flavoured mylk. Heat it up gently for a warming elixir. Or use it as a base for smoothies by blending it with your choice of add ons - such as yoghurt, fruits, fibre.