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!

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!