This morning I was recovering from a fun and festive Labor Day weekend, flipping through one of my newer cookbooks.  I wasn’t really looking for anything particular to cook or make, just wanted to relax for a few moments and enjoy the beautiful pictures of delicious-looking food.  The cookbook is called “Nourish:  The Fit Woman’s Cookbook” by Lorna Jane Clarkson.  Clarkson is an Australian native and has created a brand of women’s exercise clothing along with an inspiring health philosophy that involves empowering women to feel good from the inside out.  Her cookbook entwines the positive messages she shares with women, and men, all over the world.  You can check her out at MoveNourishBelieve.com, lornajane.com or look her up on Facebook and Instagram.  She has some great inspirational messages I like to save to my iPhone. Today I put my spiralizer away and pulled out my trusty Vitamix blender (these things are amazing, by the way).

Perhaps after the weekend of relaxing with heavier food than I normally eat and lots of yummy cocktails I was feeling “undernourished.”  I grabbed her book after pouring my coffee to see if anything stood out for me to try this week.  One thing I have wanted to do but have not taken the time to master is making my own nut milk.  And in Clarkson’s cookbook, there was a recipe for macadamia nut “mylk,” as she labels all non-dairy versions of the creamy liquid.  With that in mind, I put my spiralizer away (for a bit) and pulled out my trusty Vitamix blender (again, an amazing kitchen appliance).

Nut milk is all the rage now, especially as “clean eating” and dairy allergies have become more prominent for many people.  But sometimes they can be costly or have added ingredients for flavor and preservation (think sugar for the sweetened versions).  There is also coconut milk, but that has such a strong taste for the people in my house, including myself, I tend to stick to a nut milk in my own recipes.  For this particular recipe, all you will need is one cup of some sort of nut.  I decided to stick with macadamia nuts because I discovered last year that I have a sensitivity to almonds and cashews (my two favorites in the world).  But you could use any nut to make this particular recipe, such as almonds, cashews, and even pecans.

Take the macadamia nuts and soak them in three cups of distilled water at room temperature for three hours.  After they are finished soaking, pour everything into your blender and give it a whirl.  This is why I love my Vitamix because it takes mere seconds to completely pulverize anything.  I also added a touch of vanilla extract for a hint of flavor, but you could keep it simple and plain if vanilla isn’t your thing.  Clarkson suggested cinnamon and honey as other additives to make the milk a little tastier, I just haven’t tried these versions yet.

You will need a few glass jars because this recipe yielded about four cups.  The milk will keep for several days in your refrigerator.  You can add it to anything you would use regular cow’s milk in, especially smoothies, oatmeal and breakfast cereals.  If you are looking for another alternative to dairy, perhaps this homemade glass will be a good second fiddle to your normal routine.  My next attempt is to try and find a replacement for my beloved sour cream.   My research has turned up a couple of recipes using coconut cream, so I will let you know how that journey turns out!

Until next time, cheers!