Nut and seed Mylk (India)

Posted By Kyle J. Norton
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Recipe contributed by Ani's Raw Food Asia by Ani Phyo, Published by Life Long Book. Asian Cuisine the Raw Food Way. You can visit her website ataniphyo.com

Make 4 cups
Cashews are a sweet nut by nature, and when I make cashew mylk, I often leave out my sweetener. But if you like you mylk on sweeter side, sweeten with stevia, agave syrup or a whole fruit like dates. Sesame seeds make for a calcium packed mylk but can taste a bit bitter, so you may want to mix in some cashew or almond with it. Have fun exploring different nuts and mixes to make endless varieties of mylk.
1/2 cup of you favorite nuts/or seeds, soaked in filtered water (see soaking table on page 33) and rinsed well before using.
Pinch of stevia or 1/2 cup pitted dates or 3 tsp. agave syrup, brown rice, or maple syrup, optional.
Pinch of sea salt
5 cups of coconuts and/or filtered water.
Place all ingredients in the blender, adding a small amount of water first. Blend smooth. Then add remain water and blend. I love fiber in my mylk, but you can always strain it out using a nut mylk or filtered bag if preferred.
Will keep 4 days or longer.
Variation: Add cacao powder, vanilla bean, or strawberries to make different flavored mylk. The possibilities are truly endless.
Soaking table
Almond, 1cup 8-10 hours, Pecans, Walnuts, Cashews, flax seeds, sesame seeds 1 cup 4 -6 hours, Buckwheat, Oat groats, 1 cup, 6 hours, Pumpkin seeds 6 -8 hours, Sun flower seeds 1 cup 8 - 10 hours, Quinoa, 1 cup 2 -3 hours.

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