I've been posting a lot of my food photos on social medias lately, but I haven't really posted recipes and requests are coming in! The #1 reason why I rarely post recipe is that I very much cook in the spur of the moment depending on my mood and my inspiration. So much so that I don't really take the time to write things down... 

Nut milks are really easy to make and so much fun to experiment with!
Here it is, my first recipe/nutrition tip sharing:
~ Use raw vs. roasted nuts to get the full nutrient range - roasting nuts over 117 degrees Fahrenheit is believed to destroy enzymes that help with digestion as well as vitamins, minerals and life force from any whole food, all sensitive to high heat.
~ Soak nuts overnight, ideally or at least for a few hours, to get rid of the enzyme inhibitors that prevent absorption of all the nutrients. Pour filtered water over nuts in a bowl at night, rinse and get rid of the water the next morning.
~ Use a 1:4 ratio nuts to water, that is 1 cup of soaked nuts for 4 cups of filtered water or, if you want to do a single portion, make it 1/4 cup of nuts for 1 cup of water.
~ Place rinsed nuts + 4 times the volume of filtered water in a blender, blend and filter! You can use a strainer/sieve, a cheese clothes (or any clean thin fabric, dare I say it.... a NEW clean sock would work too) or buy a nut sack that you can easily find online.
~ Keep the pulp left in the freezer to add to cake or cookie dough, granola or smoothies!
~ Supercharge your milk with anything you like like cinnamon, vanilla, raw cacao, lucuma, mesquite, irish moss. You can even use cold tea or herbal tea instead of  water - and any kind of nuts you like (almonds are super rich in protein, walnuts and hemp seeds in Omega 3, sesame in calcium...), you can mix them up or even use grains like oats if you're on a grain free kick! Be creative! 
Tip: When in a hurry, use hemp seeds - they are so soft, they dont actually need to be strained!
~ Drink up within 3 or 4 days as there is no preservative in this homemade milk.


Left picture: Walnut Almond Hemp Sesame Milk
Right picture: Oat Vanilla Date Smoothie, made with oat pulp leftover from making oat milk + a couple of pitted dates (soaked in hot water for 15 minutes if more on the dry side) + oat milk + cinnamon + vanilla, voila!

Feel free to use the section below with any questions or comments.
Happy milking!

Ingredients
Enough water to serve you and your loved ones
A hand full of rice noodles
A small piece of ginger
A few spoons of Tamari
A generous spoon of miso paste
A plate full of your favorites veggies sliced thinly (spinach, mushrooms, carrots...)
Optionally delicious toppings: nori, sesame seeds, cilantro, goji berries


Few easy steps
~ Boil water with a piece of ginger and a couple of spoons on Tamari
~ Add rice noodle for more of a hearty meal
~ Dilute miso paste in small amount of the warm water
~ Add miso paste and any veggies you feel like eating OFF of the fire to maintain full health benefits (vitamins and probiotics)

Tips
~ Get any type of miso you can find (non-GMO soy, rice...) stored in the refrigerated section of your nearest health food store.
~ Add nori, dulse, sesame seeds, cilantro, goji berries or any other toppings you may have on hand and throw them in at the last minute in individual bowls so they stay a little crunchy and beautiful.
 
A pretty plate is as important to its taste, make it beautiful and enjoy!
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En plus d'être délicieuse, cette soupe, très facile et rapide à faire vous apportera, entre autres, les vitamines et enzyme des légumes qui auront à peine cuits, les minéraux des algues, les vertus digestives et réchauffantes du gingembre, les probiotique de la pate miso et du tamari!

Il vous faudra:
De l'eau à mesurer en fonction du nombre de bols que vous servirez
Des nouilles de riz
Un petit morceau de gingembre, râpé
Quelques légumes râpés (épinards, champignons, carottes...)
Une cuillère a soupe de pate miso
1 ou 2 cuillère(s) à soupe de tamari, à ajuster selon votre gout (à la place du sel)
​1 cuillère à soupe d'huile de sésame
Toppings facultatifs mais tellement nutritifs qu'il serait dommage de s'en priver: nori (algues), graines de sésame ou gomasio, coriandre, baies de goji...

​Quelques étapes:
​Verser l'eau dans une casserole et ajoutez-y les nouilles et le gingembre râpé.
​Faites bouillir quelques minutes puis retirez la casserole du feu.
​Ajoutez les légumes râpés.
​Mettez une louche de ce bouillon dans un petit bol et dissolvez-y la pate miso.
​Une fois dissolue, versez le mélange dans la casserole, ajoutez le tamari, l'huile de sésame.
​Servez dans un bol puis saupoudrer des toppings de votre choix.
​Jouez avec les couleurs et faites-vous une belle assiette, vos papilles s'en régaleront d'autant plus!