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- Roasted Red Peppers stuffed with Goats' Curd
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- Thermomix: Luigi's 40 Second Biscuits
- Marmalade or Jam Bread
- Thermomix: Rich Chocolate Cake
- Eggless Chocolate Cake
- Vegie Lasagne
- Hearty Thai Pumpkin Soup
- Salmon with potatoes & a basil, parmesan crust
- Teriyaki Pork Stirfry
- Zucchini, Bacon and Borlotti Bean Soup
- Cauliflower Pizza
- Flourless Chocolate Cake
- Thermomix: Chocolate Mousse Tart
- Spaghetti with Olives, Lemon and Capers
- Carrot + Coriander Dip
- Mushroom kushiyaki with Pork & chilli-garlic Sauce
- Poached Chicken with Crushed Potatoes
- Barbequed Lamb + Bean Salad
- Khmer Beef Curry
- Fast Fish Medley
- Silverbeet Flan
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- Movie Review: Snitch
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Featured from the archives
Nut Milk Bags - Instructions & Ideas
Making Nut Milk instructions
Do you know you can make milk from nuts and seeds?
Now you can do this quickly and easily while at home with … the Living Synergy Nut Milk Bag!
The Nut Milk Bag is a handy tool that helps you make fresh, living and nutritious milk from a variety of nuts and seeds. You can also use it to make juice from fresh ingredients, by blending and then straining the juice through the bag. Yet another use is to grow sprouts in it.
Make the milk in 3 easy steps:
- SOAK soak your nuts of choice in enough water to cover them, even as they swell
- BLEND rinse and strain thoroughly before putting in the blender with some water then blend
- STRAIN strain through the Nut Milk Bag and ‘milk’ it with your hands
You can use most nuts/seeds including almonds (the most neutral and widely used for nut milk), brazil, pecan, walnut, pistachio, sesame, sunflower, pumpkin etc … Make sure they are raw and unsalted.
Those with brown skins have enzyme inhibitors and require soaking for at least 6 hours (overnight is easy) and then a good rinse. The fattier nuts like macadamias and cashews don’t require soaking, although it can make them a little creamier depending on what you are using them for.
Use between 2 to 6 parts water to 1 part nuts/seeds. The less water, the creamier the milk will be.
You can sweeten and flavour the milk with honey, dates, vanilla etc…, by either adding them in the blender before you strain the milk, or blending into the milk when you are making a smoothie or whatever else takes your fancy.
It is easiest to put the Nut Milk Bag over a large jug to strain the milk. A bowl is also fine, although I would recommend one with a lip for easy pouring once the milk is strained. The nut milk will keep in the fridge for up to 3 days.
You can use the milk for smoothies, soups, over granola, raw ice-cream or anywhere else you would normally use milk. Try a blend with a mix of fresh and frozen ripe bananas and perhaps mango, strawberries, frozen raspberries, vanilla, dates and cinnamon. Your options are endless and only limited by your imagination.
Play around and see what you like. Your body will love this real, live food, free of additives and preservatives that hasn’t been heated to high temperatures.
It makes a great alternative for those who are sensitive to dairy. If you know anyone who is, why not pass the info on?
The Nut Milk Bags come nicely packaged in a box with a coloured instruction and recipe booklet including photos. A lovely gift idea too!
RRP $17.95 To order click here
Quick Search
Look around Flourish
- Nourish: Food, Wine + Entertaining
- Health + Wellbeing
- Competitions + Giveaways
- Reviews
- What's On
- Shopping + New Products
- Inspiration + Motivation
- Fitness + Exercise
- Charity
- Home + Garden
- Flourishing Women
- Pets
- Bridal + Weddings
- Holidays + Travel
- Fiction + Poetry
- Flourish Men
- Relationships
- Beauty
- Craft + Puzzles
- Career, Finance, Money + Business
- Fashion
- Parenting, Babies, Children + Family
New Recipes
- Thermomix 5 Minute Bliss Balls with Crio Bru or Cacao
- Paleo Chocolate Slice
- Kids' Special Hamburgers
- Roast Pumpkin Loaf
- Roasted Tomato + Lentil Soup
- Coconut Flour Pancakes
- Blueberry Cake
- Warm Bean + Tuna Salad
- Mushroom + Fish Laksa
- Bacon Wrapped Mushrooms + Chicken Patties
- Pork + Peanut Tapioca Dumplings
- Spaghetti Sauce + Meatballs
- Turkey Meatballs with Rosti + Tomato Chilli Sauce
- No Bake Nut + Honey Slice
- Chocolate + Yoghurt Pots
- Roasted Red Peppers stuffed with Goats' Curd
- Banana Smoothie
- No Bake Bliss Balls
- Italian Baked Fish
- Chickpea + Ricotta Salad
Popular Recipes
- Thermomix: Luigi's 40 Second Biscuits
- Marmalade or Jam Bread
- Thermomix: Rich Chocolate Cake
- Eggless Chocolate Cake
- Vegie Lasagne
- Hearty Thai Pumpkin Soup
- Salmon with potatoes & a basil, parmesan crust
- Teriyaki Pork Stirfry
- Zucchini, Bacon and Borlotti Bean Soup
- Cauliflower Pizza
- Flourless Chocolate Cake
- Thermomix: Chocolate Mousse Tart
- Spaghetti with Olives, Lemon and Capers
- Carrot + Coriander Dip
- Mushroom kushiyaki with Pork & chilli-garlic Sauce
- Poached Chicken with Crushed Potatoes
- Barbequed Lamb + Bean Salad
- Khmer Beef Curry
- Fast Fish Medley
- Silverbeet Flan
Flourish
Recent posts
- Zelie Bullen | Flourishing Woman
- Cookbook Review: The Australian Women's Weekly Great Italian Cookbook
- Movie Review: Snitch
- The Raw End
- Movie: Iron Man 3
- Thank you Mum - a short history of Mother's Day
- Autumn Fashion for the Ex-Lamb (who doesn't like mutton)
- The Truth about Artifical Sweeteners
- 9 Top Tips to stay Tip Top
- Wine, Women & Sickness
- A New Look at Autism
- Top Tips on How to Choose from Fashion Trends for all ages
- Fun Ways to Exercise: Parkour
- The Strawberry Social
- Soft and Furry Little Rabbits
- Review: Burt's Bees Lemon Cuticle Butter, Almond Milk Beeswax Hand creme & Beeswax + Banana Hand creme | Flourishmag.com
- Green Superfoods
- Movie Review: The Sweeney
- Common Mistakes Women Make in Business
- Neuroplasticity, it's all about belief.
