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Cooking
Walnut Milk
· 2 servings
Soak the walnuts
It's important to soak the walnuts about 8 hours before you plan to make the milk, so they soften up (I usually soak them in the evening and blend in the morning).
Drain off the soaking water
Pour away the water the walnuts were soaked in. This water contains the so-called inhibitors released from the nuts — compounds that keep the seed dormant until the right conditions for sprouting appear. These substances aren't great for your body, so it's best to discard them.
Blend the walnuts
Put the walnuts in the blender, cover with fresh water, add a pinch of salt and a handful of coconut, then blend.
Strain
Get a bowl or jug ready and set a nut milk bag inside it. Pour in the blended milk, strain, and squeeze out well. You'll be left with clear milk and a nutty pulp in the bag — don't throw the pulp away (stir it into yoghurt, breakfast porridge, raw energy balls, etc.).
Sweeten
Add half a teaspoon of coconut sugar and a little cinnamon to sweeten.
Storage
Keep the milk in the fridge — some sediment will likely settle at the bottom, which is completely normal, just give it a stir before drinking. I usually drink the milk the day I make it, and at most the day after. I wouldn't keep it any longer than that.