nuts – StyleNectar

Better than Dairy Nut Milks

Fresh homemade Almond Milk: the creamiest, freshest milk you've ever had.

Originally, I began this post with all the amazing benefits of drinking homemade Nut Milks. However, since I absolutely adore making them for how fabulous they taste – let's lead with flavor! We're talking creamy, richness like you won't believe. And, while the subtle, sweet, mellow flavor of nut milk alone is very satisfying, there is a whole range of sweeteners from dates, honey, maple syrup or figs, and flavors such as cinnamon, cacao, vanilla powder, or whatever you choose to add, to customize them in even more amazing ways! Prepare them as rich & creamy as you like, simply by adjusting the amount of filtered water you add. So pure. So good.

Homemade Nut Milk is delicious enough to have for dessert! Warning: You may have trouble stopping at just one glass 🙂

Nothing beats a straight up jar of creamy, rich Almond, Brazil Nut or Walnut Milk (Recipes & variations below). However, Nut Milks are extremely versatile and can also be used for morning cereal, smoothies, hot chocolate, soups, for fabulous raw vegan ice-cream (Strawberry or Peaches-n-Cream anyone?) and even in baking and cooking as swap outs for dairy. Basically anwhere we may have used a dairy milk we can substitute Nut Milks!

Fresh Brazil Nut Milks and Macadamia Nut Milk standing by!

Nuts and seeds are an excellent source of protein as well as being rich in phytonutrients, minerals, fiber and antioxidants such as selenium and vitamin E. One of the best ways to prepare nuts and seeds is to make these delicious, enzyme-rich nut milks.

Nuts should be pre-soaked for 8-12 hours before blending in a heavy duty blender such as a Vitamix, to neutralize enzyme inhibitors, enabling excellent digestion, and to reduce phytates, increasing mineral availability. Sprouting is an excellent (optional) 2nd step which cultures the nuts adding a rich source of probiotics to the nut milk. Sprouting is done by simply draining the soaked nuts then adding to a sprouting jar or colander for another 8-12 hours, and finishing with a thorough rinse.

The freshly made, completely raw and live, preservative-free nut milks we make in our own kitchen will far exceed the taste and nutrition of commercial nut milks and stay fresh for five or six days in the fridge. These delicious recipes are as simple to make as their variations are endless. I've even included instructions for no-soak-required instant nut milk too!

A bottle of freshly made Sunflower-Hemp Milk. Sooo good! And amazing for our bodies too!

The pristine, yumminess of these delicious Nut Milks will have us hooked at first sip… while the myriad benefits replacing dairy has on our health are a huge added bonus. These milks really can do the body good!

**Do enough research on dairy and you'll likely shift away from it. Feel free to check out this video in which I discuss the body's pH and dairy's role in creating acidic conditions (dairy is acidic post mobilization) causing osteoporosis and other highly undesirable outcomes (an acidic body being a magnet for disease). Read more here. If the health implications of consuming dairy aren't impetus enough to limit our consumption, the unfortunate experience the poor cows go through (read about that here) and all the icky stuff that makes it into the end product- which I just deleted cause it's that gross so you can read about that here - probably will.

Nut milks really can do the body good :)

The pulp that remains from strained nut milk can be used in raw crackers, cookies or as flour for crusts of desserts. Creamier nuts such as cashews and pecans, blend right into smooth milk, no straining required, making them even easier to prepare. Of course, 15 second instant nut milk is easiest of all. No matter how we make them, the end results are full of beautiful, luscious flavor and goodness for our body, mind and spirit!

Enzyme & probiotic-rich, living foods create healthier, brighter, energetic bodies!

Recipes for Almond Milk, Walnut Milk & Brazil Nut Milk

(For probiotic-rich, cultured, nut milk, add the optional sprouting step after soaking by simply draining the soaked nuts then adding to either a sprouting jar (& turning a few times over the 8-12 hrs) or to a colander for 8-12 hours.)

Ingredients

4 cups filtered water
1 cup raw, organic almonds soaked 8-12 hours, rinsed well & drained (or Brazil Nuts soaked 2 hrs, or Walnuts soaked 6 hrs, both rinsed well & drained)
5 or 6 pitted dates (or 2 Tbsp maple syrup or 3 Tbsp raw honey)
vanilla powder to taste (or 1 Tbsp vanilla extract)
Optional: coconut butter, 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp cloves & sea salt to taste added to step 2 below.

Method

Blend 2 cups water and 1/2 cup almonds or walnuts in Vitamix for 1 1/2 minutes. If using Brazil Nuts blend for 1 minute.
Add the remaining 2 cups water, 1/2 cup nuts, dates and vanilla and blend for another minute (1 1/2 minutes for Brazil nuts). If using Optional ingredients add them at this step too.
Strain through a nut milk bag and store in a glass container in the refrigerator.
Enjoy!!

*Creamier nuts such as cashews and pecans (soaked first) blend right into smooth milk, no straining required.

~

Recipe for 15 Second Instant Nut Milk

Ingredients

2 cups filtered water
2 or 3 heaping tablespoons raw nut butter (any kind you like from almond, cashew, pepita and walnut!)
3 or 4 pitted dates (or maple syrup, raw honey etc.)
vanilla powder or vanilla extract to taste
sea salt to taste

Method

Blend all ingredients in a Vitamix until smooth and enjoy!

~

Are the leaves on the trees where you live? Here on the East Coast the leaves seem to be doubling in size by the day. Usually all the leaves are out by May 7th!

What else is going on in your part of the world? It's been pouring like crazy for a couple of days here… the birds & plants are quite pleased 🙂

All Love,

Juliane

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Food

French Hazelnut Pumpkin Pie

I am in love with plant based Living Foods! SO fresh. So clean. So flavorful. Not to mention energizing, beautifying & healing… they taste better than traditional cooked fare! I really feel it's what nature intended for our nourishment.

French Hazelnut Pumpkin Pie with "whipped cream" is no exception – this coming from a girl who always disliked hated pumpkin pie – that is until 6 years ago, when I discovered an amazing French recipe for cooked Hazelnut Pumpkin Pie. Of course, now that I follow a primarily Raw Vegan foodstyle (because it tastes and makes me feel so amazing!) I had to figure out a way to upgrade that French recipe to a delicious, enzyme rich, Living Foods version.

Perfect for entertaining – or for just having as your own special, beautifying treat awaiting you in the freezer. Since it's frozen it remains beautifully fresh compared to a traditional pie.

This knockout has a candied cookie-like crust and a creamy cheesecake-esque pumpkin filling.

Oh, and shhh… don't tell anyone about the secret ingredient that makes this SO much creamier & delish than any pumpkin pie you've had before (carrot juice). Plus, as always, it's unbelievably simple to prepare.

Please enjoy!

Recipe for French Hazelnut Pumpkin Pie

Crust:  

Ingredients:

1 3/4 cup raw pecans (or a combo of pecan, macadamia & walnuts, preferably soaked overnight & deydrated for 24 hours)
 1/2 cup raw hazelnuts (preferably soaked overnight & dehydrated for 24 hours)
2 tablespoons maple syrup
 1 tablespoon coconut oil 
1 1/2 tablespoons date paste (or use 2-3 dates mixed into 1st step of nut processing- just be careful not to turn the nuts into date-nut butter!)
1/2 tsp himalayan salt

Method:

Place nuts in food processor, pulse into small crumbs – be mindful not to overprocess into nut butter!
Combine the rest of ingredients by hand in a separate bowl.
Add this mixture to the crumbed nuts, mixing by hand until fully incorporated. Mixture should stick together when pinched between fingers.
Dump this into a 9 inch tart pan with removable bottom (or use saran if tart pan is one piece). If you don't have a tart pan, use a pie plate with saran.
Press mixture firmly into tart pan or pie plate. Depending on size of your pan, thickness of your crust, you may have extra crust left over (especially if using the shorter edged tart pan. No problem! Just make some mini tarts or cutout a few "cookies" with your favorite cookie cutter! Once dehydrated fill the extra tarts with any leftover filling you may have- or with a little cashew cream topped with fresh sliced fruit! Pretty & Yummy 🙂
Dehydrate 48 hours at 115. 
Chill crust in freezer for 1/2 hour before filling.

Filling

Ingredients:

 1 1/2 cups cashews
1/2 cup chopped pumpkin
1/2 cup maple syrup 
1/2 cup coconut oil 
1/2 cup carrot juice plus 1/4 cup reserved for blending assistance if needed (yes that's right, carrot juice!)
1/2 tablespoon vanilla
 1/4 teaspoon himalayan salt
3/4 teaspoon cinnamon
 1/8 teaspoon nutmeg 
1/8 teaspoon ground cloves (optional)

Method:

Blend all ingredients in Vitamix until super smooth. Add additional 1/4 cup carrot juice as needed to facilitate blending- tho try not to use more than 2 tablespoons. 
Pour into tart crust and chill in freezer overnight.
Store in freezer and slice it right out of the freezer.
Add a small dallop of whipped cream (click preceding link for recipe!) if desired.

**Disclaimer! The above recipe is my tweaked version which is SO amazing as I've already mentioned, I know:) However, I wasn't able to get pictures of it so the pics here are of the 1st version which looks a little different. The above tweaked recipe will have a more solid, finely ground crust and the filling is much smoother and creamier. Bottom line, your pie will have a less grainy texture in both the filling & crust. Although they look somewhat similar I wanted to point this out.

Let me know how you like this one! Did you make any tweaks to make it your own? How were your Holidays? Any New Year's Resolutions?

All Love,

Juliane

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Nutty Honey Manuka Chocolate Truffles

Nutty Honey Manuka Chocolate Truffles are decadent bites of powerful nutrition for mid-afternoon snack, post or pre work-out fuel or served as a luxurious dessert. Dense, dark chocolate richness with the healing powers of Manuka Honey to nourish body, mind and soul while satisfiying sweet tooths too!

Manuka honey is created by bees that feed on the flowers of the manuka bush, also known as the tea tree, in New Zealand or the jellybush in Australia. The honey is distinctively flavoured, richer and darker than other honey.

This healing honey has been used by indigenous cultures of New Zealand for thousands of years. Manuka honey contains incredible anti-bacterial & microbial properties which, in a study conducted by the University of Sydney, killed nearly every type of bacteria to which it was exposed.

In 2004 Britain's National Health Service licensed the use of medical grade manuka honey as a wound dressing, confirming what the indigenous people of NZ have long known – that Manuka honey has seemingly miraculous properties.

Recent tests at Sydney University's School of Molecular and Microbial Biosciences, showed manuka honey killed every type of bacteria, including antibiotic-resistant "superbugs". In addition to being antimicrobial and antiviral, Manuka is also an antioxidant which helps increase immunity and vitality.

yummy.

powerful.

healing.

I make a large batch of Nutty Honey Manuka Chocolate Truffles for the freezer to keep on hand for those rushed days when we want to grab something and go. However, they are a little addictive, so you may want to stick with the smaller portion recipe below 🙂

Please enjoy this powerfully nutritious and delicious, enzyme rich, Raw Living Foods Recipe!

Recipe for Nutty Honey Manuka Chocolate Truffles

(Makes 8 Truffles – feel free to double or quadruple the recipe)

Ingredients

heaping 1/2 cup (ideally sprouted) Cashews, Raw Almonds, Brazil Nuts (get creative!)
2 – 3 tablespoons or so extra virgin coconut oil
2-3 tablespoons (or to taste) Manuka Honey or sub any type of ethically sourced honey (I err on the side of 3 Tbsp)
Vanilla powder to taste (or substitute Vanilla extract)
Himalayan Pink Salt to taste (I used 2 or 3 twists freshly ground)
2 or 3 tablespoons Cacao Powder (substitute Carob Powder if you prefer)
1 tablespoon Maca Powder (optional) *note: if you're new to Maca use a small amount as it can be incredibly detoxifying resulting in cleansing/detox symptoms)

Method

Carefully (so as not to take them into the nut butter realm) pulse nuts, 2 tbsp coconut oil (add more later if needed), honey, salt and vanilla in food processor until it forms a sticky mass which you can form into truffle shaped rounds.
Using dampened fingers, form each section into a small ball. They don't have to be perfectly round! They're supposed to mimick the free-form shapes of truffles in the wild after all 🙂
Add the Cacao and Maca (if using) to another small bowl.
Roll each truffle in the Cacao, Maca mixture until nicely coated.
Place truffles in the fridge for about 15 minutes or until they've firmed up nicely. If they're left in the fridge overnight, allow truffles to sit at room temperature to soften slightly before serving.
Enjoy!

Raw Nutty Honey Chocolate Truffles

What is your favorite way to use Manuka Honey?

Are you a chocolate lover like me?

All Love,

Juliane

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Food

Homemade Nut Butters

Homemade Creamy Nut Butter

You've never had nut butter like this…

A batch of freshly shelled nuts, a little grapeseed oil, sea salt and some delicious, raw honey. Whiz together in a Vitamix (or other heavy duty blender)

and Voila!

A protein rich treat your kids (& you) will adore licked directly off the big spoon,

smeared on crisp apple slices,

or combined with your favorite jam and soft bread for a phenomenal NB&J sammie.

Fresh-as-can-be. And easily customizable! Add as much or as little sea salt as you prefer. Throw in some pecans, almonds or pistachios… add a little extra honey and some cocoa for a Reeses-Pieces affect. The possibilities are endless and always delightful. I suppose the only downside to this wonderful treat is that it doesn't last long!

Freshly made Homemade Creamy Nut Butter – it doesn't last long!

Homemade Creamy Nut Butter

Ingredients:

raw, organic (preferably sprouted) nuts such as almonds, pecans or cashews** (I usually use about 4 cups)
grapeseed oil to taste (Plus or minus 3 tablespoons per 4 cups nuts. Add as much or little to achieve your preferred level of creaminess. I err on the side of creamy as the butter will firm up in the fridge.)
himalayen salt to taste (I generally use 1/2 teaspoon per 4 cups of nuts- start with less & taste as you go- you can always add more)
raw honey to taste (I like a nice dallop per 4 cups nuts)

Method:

Add all four ingredients to your Vitamix or other heavy duty blender and blend until thoroughly combined and creamy.
Store in a glass jar in the fridge to prevent separation of the oil from the nuts.
**BONUS! Clean out blender by adding a bit of chocolate milk & 1/2 a banana. Whiz to combine. Chef's treat bonus smoothie! ok, these bonus smoothies are always happily devoured by my husband:)

Enjoy!

Creamy homemade Nut Butter ~ it never lasts more than a few days at our house!

**Update I now substitute raw, soaked & sprouted almonds, pecans, pistachios, cashews, sesame etc in place of peanuts in my nut butter because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, associated with liver cancer and is shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.

PS. Contrary to their name, peanuts are not true nuts, but a member of the legume family related to lentils, peas and other beans. As opposed to nuts like walnuts & almonds which grow on trees, peanuts actually grow underground which is one of the reasons they're so susceptible to molds. Their thin skins, unlike those of the hard shells on nuts, are highly permeable in the moist underground environment.

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