1. Soak 1 1/2 cups of raw nuts and/or seeds in a bowl of water overnight.
This partially sprouts the nuts, breaking down the amino acids into a more digestible form. Drain out the water and rinse i a strainer a few seconds under the sink.
2. Add the soaked nuts and seeds into the blender and add 3-4 cups of water.
If desired, add a Tbsp of a high antioxidant raw superfood powder such as cacao, camu, acai, goji, raspberry, pomegrante or other raw berry powder. Sometimes I like to sweeten it naturally with cinnamon, cardamom and stevia.
3. Blend only about 30 seconds.
Over-blending can damage the delicate healthy fats.
4. Pour the nut milk through a fine strainer or nut milk bag and you are left with a smooth, creamy raw nut milk.
Lasts in refrigerator 3 days. Two batches weekly will give you enough for 1 cup daily of raw nut milk all week. The quality of your blender makes a big difference when making nut milks. A Vitamix blender or other high powered blender makes the smoothest, creamiest nut milks.
Raw nut milk is highly assimilable and loaded with various nutrients the mercury and heavy metal toxic need, including: zinc, phosphorous, potassium, calcium, B12, riboflavin, iron, vitamins D, E and A, flavonoids, amino acids and healthy fats.
Some of my favorite nuts and seeds to use are: Almonds, walnuts, brazil nuts, hazel nuts, pine nuts, macadamia nuts, pecans, cashews, pumpkin seeds, sunflower seeds, hemp seeds, flax seeds, sesame seeds, chia seeds, flax seeds, hemp seeds.
Mercury Detox Specialist, Connie Fox HHP, CHC, AADP www.FreedomFromMercuryMadness.com