Homemade Brazil Nut Milk

Ingredients

• 1 cup of brazil nuts
• 3-4 cups of water

Optional:

• dates
• cinnamon
• cocoa powder

1. Soak brazil nuts for 6 hours or overnight to eliminate toxic substances and make it easier to digest. It will also make milk cleamier.

2. Later, drain nuts and place them into the blender. Pour in water and other optional ingredients.

*You can adjust the water to your preferences, whether you want it creamy or not.

3. Strain the mixture using milk or cheese cloth by squeezing it straight into a bowl.

*Keep in the fridge for 3-4 days.

Enjoy!

My Everyday Morning Green Juice

Ingredients:

• 1 apple
• 1 orange 
• Handful of greens (I usually use kale) 
• 1 celery stalk (optional)
• 2-3 carrots (optional)
• Fresh ginger

1. Add everything into a slow juicer.

* I add kale together with apple or carrot to push it through.

* I always add carrots or celery at the end to push the remainings inside the slow juicer.

 Enjoy!

Homemade Coconut Milk

Ingredients:

• 1 cup of coconut
• 2-3 cups of water (depending on how creamy you want it to be)
• Sweetener of your choice (optional)

1. BLENDER
Pour all the ingredients together and blend (make sure you don't blend it too long as you will create a coconut butter instead of a milk). Using a cloth napkin or a towel pour the liquid in there and squeeze it so you will get the milk out if it. You can put the coconut flesh back into the blender, add some water and repeat it if you want. 

2. SLOW JUICER
Cut the coconut into small pieces and pour them into a slow juicer at the same time when you add water, so they can mix together. When the coconut milk is done add some sweetener if you want.

3. BLENDER + SLOW JUICER
Pour all the ingredients together and blend it for few seconds so the coconut pieces get smaller and mix with water a little. Pour the mixture into a slow juicer. 

*Don't throw out the coconut pulp. Place it onto a paper and dehydrate in a dehydrator or oven on the low temperature to make coconut flour. If you do it the third way don't blend it too long as the coconut pieces will not be fully blended and once you dehydrate it you will get a shredded coconut.

You can store it up to 3-4 days in a fridge. Shake before each use as the coconut milk can get separated.

You can add it to your chocolate banana smoothie, chia pudding or waffles. 

Enjoy!

Raw & Vegan Beetroot Kvass

Ingredients: For 1,5 litres

• 1,5 litres of warm water
• 5-6 big beetroots 
• 1 head of garlic
• 4 bay leaves (optional)
• 10 allspice balls (optional)
• 1 tbsp. of himalayan salt

1. Wash and peel the beetroots and chop them into medium squares. 

2. Peel the garlic cloves and crush them using a knife (do not chop them). 

3. Put everything into a large pot of your choice and add bay leaves and allspice balls (they make the kvass flavour a lot richer).

4. Add himalayan salt into a warm water and mix until it dissolves. 

5. Pour the mixture into the large pot and mix everything together.

If you do it with a different amount make sure the beetroots cover 1/3 of your container and add as much warm water to cover them up.

6. Leave it in the room temperature or by the radiator to ferment for few days and stir everyday (with a wooden/plastic spoon). 

After 4 days the kvass should be ready. 

Pour out the kvass into the glass jars and store them in the fridge. If it is too strong try to water it down a little.

After you pour out the kvass pour 1,5 litres of warm water again to make another kvass. The taste will be exactly the same but a bit ligher.

You can add some spices like ground ginger or turmeric.

If you see some white/grey spots on the top, just mix the kvass more often.

Enjoy!