Best 4 30 Second Nut Milk Raw Food Recipes

Enjoying a healthy and nutritious diet doesn't have to be complicated or time-consuming. With just 30 seconds of preparation, you can create delicious, creamy, and nutrient-rich nut milk using raw ingredients, making it an ideal choice for those seeking a quick and wholesome beverage or cooking ingredient. Whether you're looking for a dairy-free alternative, exploring new flavors, or simply seeking a nutritious boost to your meals, this article will guide you through the process of making raw food 30-second nut milk, highlighting the benefits, versatile uses, and simple steps involved in crafting this delightful plant-based milk.

Let's cook with our recipes!

HOW TO MAKE NUT MILK

How to Make Nut Milk image

While store-bought nut milk is certainly convenient, it will never compare to the flavor of homemade nut milk. With an overnight soaking of nuts and a good blender, you'll be able to whip up a batch of nut milk in a matter of minutes that will leave you wondering why you haven't been making your own all along. We've come up with a versatile recipe that can be used for any nut (or a mix of nuts, go wild!) and gives you the ability to adjust the sweetness and consistency to your liking, something you just can't say about store-bought.

Provided by Food Network Kitchen

Categories beverage

Time 12h5m

Yield 3 1/4 cups

Number Of Ingredients 4

Ingredients

1 1/2 cups raw unsalted nuts (such as almonds, cashew nuts, macadamia nuts or hazelnuts)
Kosher salt
3 Medjool dates, pitted, optional
2 teaspoons pure vanilla extract, optional

Steps:

Put the nuts in a medium bowl and submerge in cold water with at least 2 inches of water above. Cover with plastic wrap and allow to soak at room temperature until the nuts are softened and plump, at least 12 hours but preferably overnight. Nuts can soak up to 24 hours; the longer the soak the better.
Drain the nuts in a sieve and rinse thoroughly under cold running water. Transfer the nuts to a blender and add 3 cups fresh cold water, 1/8 teaspoon salt and the dates, if using. Blend on high until the nuts are completely blended and the mixture is very smooth, about 2 minutes.
Line a pitcher with a nut milk bag (if using a sieve lined with cheesecloth, place it over a medium bowl) and slowly pour the mixture into the bag. Carefully squeeze any remaining milk out of the bag and reserve the pulp (see Cook's Note). Whisk in the vanilla if using. Serve immediately or refrigerate in an airtight container for up to 4 days.

MELKKOS (MILK FOOD)

Melkkos (Milk food) image

Melkkos is a staple in South Africa - rich and hot, best enjoyed on a cold winter's night as a dessert or light meal. I used to eat loads of this at an Afrikaans boarding school when I was a kid.

Provided by Allan Rees-Bevan

Categories Dessert

Time 13m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

2 liters milk
300 ml cake flour
5 ml salt
15 ml margarine or 15 ml butter
cinnamon sugar

Steps:

Sift the flour and salt together and rub in margarine/butter.
Bring milk to the boil.
Add flour mixture to milk and beat.
Lumps will form but keep stirring well!
When lumpy, cover with lid and simmer for 5- 8 minutes, until cooked.
Serve hot with cinnamon sugar.

30-SECOND NUT MILK (RAW FOOD)

30-Second Nut Milk (Raw Food) image

This gem of a recipe was found in the 2005 cookbook, Raw Food -- Real World. NOTE: For those who might be concerned about whether or not agave nectar is a raw food, here is a quote from the internet = "To make the agave nectar, sap is extracted from the pina, filtered, and heated at a low temperature, which breaks down the carbohydrates into sugars. Lighter and darker varieties of agave nectar are made from the same plants. Because of the low temperatures used in processing many varieties (under 118°F) raw foods enthusiasts generally regard agave nectar as a raw food."

Provided by Sydney Mike

Categories Beverages

Time 2m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons almond butter (actually raw almond butter, measures!)
2 cups bottled water (actually filtered water)
1 pinch sea salt
2 tablespoons agave nectar
1/2 teaspoon vanilla extract
1 tablespoon coconut butter (optional)

Steps:

Place all the ingredients in a blender & puree until smooth.
Can be used as a beverage 'straight up,' or as an ingredient for other shakes requiring a nut milk.

CAT FOOD - RAW DIET

Cat Food - Raw Diet image

After scouring through here looking for a good recipe for the Raw Food diet, I have decided to upload this one. This is not my recipe, so please do check out the website where I took it from, as there is a lot of valuable additional information regarding this recipe and other important topics to be had. http://www.catinfo.org/?link=makingcatfood#The_Recipe

Provided by Satyne

Categories Rabbit

Time 30m

Yield 25 100g meals

Number Of Ingredients 10

Ingredients

3 lbs poultry, thigh meat bones & skin (whole carcass) or 2 1/4 lbs ground rabbit (whole carcass)
3/4 lb boneless chicken (only if using RABBIT) or 3/4 lb turkey, meat skin & fat (only if using RABBIT)
1 cup water (or, preferably, more if your cat will eat it with more water)
2 eggs (use the yolk raw but lightly cook the white)
5 g fish oil (a good source of essential fatty acids, note that this is increased from the original amount of 2,00)
1/3 g vitamin E (powdered E in capsules is the easiest to use)
1/16 g vitamin (B12 capsules or tablets)
2 g taurine (use powdered, either in capsules or loose)
3/4 teaspoon salt, For people living outside of the United States who cannot source Morton Lite Salt with iodine, use 1 (with iodine (when using chicken but not when using rabbit (contains potassium and sodium, make sure )
liver

Steps:

Ground rabbit (meat, bones, and liver): thaw it and mix in the ground and chunked chicken/turkey thigh meat and skin as discussed above.
The supplements are added to the water and, once they are all dissolved, this supplement slurry is added to the meat/bones/skin/liver/eggs. use hands to thoroughly mix the food. After the food is mixed well, it is portioned into containers and put into the freezer.
Note that for this preparation, a grinder (for use with bones) is not needed but a food processor is.
Chicken/turkey thighs: The second way to make food is to.
Bake (at 350 degrees) the chicken/turkey thighs and liver leaving ~50% of the thigh meat raw. (The time needed varies depending on how thick the thighs are.) use a Pyrex dish to use all of the fat drippings so you can add them to the ground meat/bones/skin/liver/eggs.
Remove from the oven and put in cold water to stop the cooking process.
Remove some of the raw meat from the bone for chunking.
Cut the meat into chunks for dental health -- as much as you have the patience for. - Use sharp scissors. Chunks should be between the size of a pea to the size of a die.
Run the meaty bones and non-chunked meat and skin through the grinder using a plate with 4 mm holes:.
Run the liver through the grinder along with the meat and bones. It is also a good idea to run the cooked eggs through the grinder. This way, they will be broken up and more evenly dispersed through the food. (Some cats don't like the taste of egg.) The ground meat/bones/skin/liver/eggs plus the fat drippings from the baking pan and the chunks of meat are then placed in the refrigerator while the supplements are mixed up.
Mixing up the supplement slurry:.
Whether you are using pre-ground rabbit with additional ground boneless poultry meat and skin, or chicken/turkey thighs that you have ground yourself, it is now time to combine the water, egg yolks (if you did not cook the whole egg), vitamin E, vitamin B-complex, taurine, and fish oil with a whisk.
Note that it is helpful to put the fish oil capsules in warm water in advance of mixing up the supplement slurry. It takes about 15 minutes for them to dissolve. It is ok to leave the capsules in the water. Most cats readily eat them but if your cat is not fond of fish, then you may want to remove them.
Remember to add the Lite salt if using only chicken/turkey thighs. This is an important source of iodine since the thyroid gland is not included when using only chicken/turkey parts.
Pour the supplement slurry into the meat/bones/skin/liver/egg mixture. Mix very well then portion into containers and freeze.
Ideally, the food should only be in the refrigerator (in a completely thawed state) for 48 - 72 hours so keep that in mind when choosing your container size.

Nutrition Facts : Calories 36.8, Fat 2.6, SaturatedFat 0.8, Cholesterol 26.6, Sodium 85.3, Protein 3

Tips:

Choose the right nuts: Almonds, cashews, and macadamia nuts are all great choices for making nut milk.
Soak your nuts: Soaking your nuts overnight or for at least 4 hours will help to soften them and make them easier to blend.
Use a high-speed blender: A high-speed blender is essential for getting a smooth and creamy nut milk.
Add water to taste: The amount of water you add to your nut milk will depend on how thick or thin you like it.
Sweeten your nut milk: If you want your nut milk to be sweet, you can add a little bit of honey, maple syrup, or stevia.
Flavor your nut milk: You can also add flavor to your nut milk by adding vanilla extract, cinnamon, or nutmeg.
Store your nut milk: Nut milk can be stored in the refrigerator for up to 3 days.

Conclusion:

Making nut milk at home is a quick and easy way to enjoy a healthy and delicious alternative to dairy milk. With just a few simple ingredients and a high-speed blender, you can create a creamy and flavorful nut milk that is perfect for drinking on its own, adding to cereal or smoothies, or using in baking and cooking. So next time you're looking for a healthy and delicious milk alternative, try making your own nut milk at home.