Flax milk

ALMOND MILK

Almond milk contains a lot of magnesium, phosphorus, calcium, folic acid, unsaturated fatty acids, zinc. Due to the content of vitamin E, almonds are called “nut of female beauty.” In a glass of almond milk, there are only 63 calories and 208 mg of calcium. A good source of phosphorus, therefore useful for bones and teeth.

• 1 cup raw almond. • 4 to 5 cups of water. • 2 teaspoons of pure vanilla extract.

Soak the almonds overnight. Next, wash the nuts with water. Put them in a blender, add 4-5 glasses of pure water. Add the vanilla. Mix at high speed for 1-2 minutes. Strain almond milk through cheesecloth. Almond milk is quite bland, so you can add honey, cinnamon or dates and vanilla to improve the taste. Store in the refrigerator preferably up to 3 days. Shake before use.

COCONUT MILK

The group of vitamins B has a positive effect on the health of the cardiovascular system and eyes. Regular consumption of coconut milk reduces cholesterol, normalizes the functioning of the thyroid gland, reduces the risk of cancer and diseases of the heart and blood vessels. It helps to strengthen the immune system, helps to restore strength and energy after increased mental and physical exertion. The components contained in milk, in addition to the above qualities, have wound-healing and anti-bacterial action, reduce the degree of addiction to antibiotics. And its antiviral, anthelmintic and antimicrobial properties are beyond praise. The presence of large amounts of manganese in milk has a positive effect on the reproductive functions of the male body.

• From 1 to 4 mature coconuts (depending on the fat content and thickness of milk you need) • 3 glasses of water

• 1 teaspoon of vanilla extract / vanilla paste or ½ teaspoon of vanilla pulp • 4 tablespoons of agave nectar or 3-6 dates, pitted Clear coconut. Place the pulp from one coconut in a blender with 3 cups of water and whisk. Strain through cheesecloth or specials. pouch. The remaining coconut cake can be used to make coconut flour.

1. Take the coconut milk that you just made and mix with the pulp from the second coconut in a blender. Strain. And so on, depending on the desired fat content and milk density.

SESTER MILK

Sesame is extremely rich in calcium, phosphorus, zinc and iron. Among other things, this product contains large amounts of vitamins E and B. Thus, this calcium-rich drink strengthens bones. The daily calcium requirement can be met with 100 grams of sesame seed. Sesame contains – 783 mg of calcium per 100 g. In cow’s milk – 150 mg (for comparison). However, the beneficial properties of sesame are not limited to this. Sesame milk removes harmful products of metabolism from the body. Zinc and phosphorus are involved in the construction of bone tissue, therefore, their presence in the composition of sesame seeds assigns them to the category of funds that contribute to the prevention of osteoporosis. A large amount of fiber sesame seeds prevents diseases of the digestive system, as it contributes to the regular function of the intestine. Useful polyunsaturated fats lower cholesterol levels in the blood.

• a glass of sesame seeds; • vanilla pod; • 1 tsp. honey • 1 liter of water.

Pre-soak the sesame overnight. Next – place the sesame in a blender, add water and sweeteners, mix everything up. Then it is necessary to strain the resulting milk through cheesecloth. Tip: crushing sesame, it is important not to overdo it, but otherwise it produces oil and quickly becomes hard.

MACHINE MILK

The main beneficial properties of poppy are to relax and soothe. The poppy acts on the human body as a hypnotic, relieves from various pains, thanks to the opium components contained in the poppy. Poppy – the richest source of calcium – 1460 mg per 100 g. In cow’s milk – 150 mg (for comparison). Even eating poppy seeds in small quantities provides the body with the necessary daily dose of manganese, potassium, iron and magnesium. In addition to these microelements, a person receives with food contained in the poppy seed vitamins: E, A, C, and D. The beneficial properties of poppy are also manifested in its anthelmintic effect on the human body. Poppy milk, which is obtained from seeds, is also an excellent source of protein.

• 3/4 cup poppy • 3 glass of water • 1

Soak the poppy at night. In the morning, wash the poppy seeds and transfer them to a blender or mortar with a small amount of water. Beat well (rub), adding 1/4 sticks of vanilla and honey. Then add more water. Beat well for 5 minutes, strain through cheesecloth. Pour into a glass dish. Keep refrigerated.

LINEN MILK

Flaxseed is one of the richest sources of lignans, which have anti-carcinogenic, anti-allergenic, and powerful antioxidant effects. Flax seeds are rich in minerals, especially rich in potassium, which they contain about 7 times more than in bananas. Flax seed is the strongest antiparasitic product. Decoction of flax seed detrimental effect on all types of worms, except for roundworm. He also does not leave alive fungi, hepatitis viruses. The composition of flaxseed is rich in proteins, fats, gluten and fiber. Proteins are rich in essential amino acids.

• 1/4 cup raw flax seed • 6 cups water • 5 pitted dates • 2

Place flax seeds in a blender and add water. Mix at high speed for 1 minute. Strain through several layers of gauze or using a special bag. Pour the filtered flax milk back into the blender and add the same dates, vanilla and spices or additives, if you use. Beat about 2 more minutes. Store in the refrigerator for 3-5 days. Shake milk before drinking.

CEDAR MILK

Pine nut proteins are 95% absorbed by the human body and are superior in their amino acid composition and nutritional value to the proteins of most cereals and legumes, as well as most of the proteins of animal origin (contained in eggs, meat, fish, poultry, milk). The protein of cedar milk includes 19 amino acids, of which 70% are indispensable. The composition of cedar milk is also distinguished by a high content of valuable vitamins of group B (B1, B2, B3), vitamins E and A. According to the content of vitamin E, cedar nuts, from the cores of which cedar milk is produced, significantly exceed most of the known types of nuts,

• 1 cup of pine kernels • 3 to 6 cups of water

Depending on the required fat content and milk thickness, the proportions of the components are taken.

Nuts should be peeled, the film is not necessary to scrape off. Then the nuts are crushed with a blender or in a mortar (it is preferable to perform all the actions in a wooden container to avoid the oxidation of milk) with a pestle. Gradually add water to the required thickness. If you use a blender, add a little liquid to the cedar seeds right away. This will allow more thoroughly chop up the nucleoli. Mix for 4-5 minutes. To sweeten, add honey, bananas, dates, figs, raisins, maple syrup or your favorite fruit. Mix again until smooth. The resulting slurry should be brewed for about half an hour. Then you need to strain it through gauze. Alive and healthy cedar milk is ready.

MILK FROM CHIA SEEDS

Chia seeds contain 32-39% oil, about 25% fiber, 19-23% protein and zero cholesterol. Rich in Omega-3 and Omega-6 fatty acids, the percentage of their content in chia oil is about 64%. This is almost 2 times more than in salmon caviar, 3 times more than in cod liver and 42 times more than in olive oil. Omega-3 improves the cardiovascular system, reducing the risk of heart attacks and heart attacks, normalizes blood pressure, etc. Omega-6, in turn, also provides health to the skin, reduces cholesterol and improves blood clotting. Chia seeds lower blood pressure and stabilize blood sugar levels, thin the blood, making it less viscous and prone to blood clots. Grains of Spanish sage are rich in dietary fiber, minerals, vitamins, antioxidants and proteins. Chia seeds are a source of zinc, copper, manganese, molybdenum, vitamins B1, B2, B3, vitamins C, A. Also, eating chia helps to reduce body weight, speed up burning and absorption of fat and reduces appetite for a long time.

• 2 tbsp. l Chia seed • 1 tbsp. l crushed almond • 1 tbsp. l Sesame Tahini • 1 tbsp. l agave syrup • 1/2

Chia seeds and almonds pre-soak overnight. Then mix the almonds and chia seeds in a blender with one cup of water. Add sesame tahini, vanilla, agave syrup and cinnamon. Mix them together, and then slowly add the remaining water. Milk is ready! Put in the fridge for 4 hours at least, even better at night.

MILK FROM PUMPKINS

Pumpkin seeds are a whole repository of useful elements, where almost the entire periodic table is concentrated, so they save us from various ailments. Here you will find iron, phosphorus, copper, zinc, manganese, vitamins: A, B, C, D, K, amino acids, and also vitamin E in large quantities, which is a natural antioxidant. The presence in pumpkin seeds of a high percentage of proteins, fats and carbohydrates, along with fiber, complemented the use of pumpkin seeds with a balanced diet. These wonderful seeds effectively reduce blood sugar levels.

• 1 cup pumpkin seeds, peeled (raw) • water • 1/2 teaspoon cinnamon for flavor. • 1/4 teaspoon nutmeg (for flavor). • 3-4 dates • vanilla

Soak the seeds for 8 hours. Drain the water. Transfer the seeds to a blender. Pour 4 tbsp. water.

MILK OF SUNFLOWER SEEDS

Sunflower seeds are an amazing product. The biological value of seeds is higher than the value of eggs or meat, but they are digested and absorbed much easier. There is more vitamin D in them than in cod liver oil, which has always been considered its richest source; substances contained in seeds, improve the condition of the skin and mucous membranes, normalize their acid-base balance. That is why sunflower seeds are often used in cosmetology. The proteins of the seeds contain many essential amino acids that ensure normal fat metabolism in the body; There is a lot of unsaturated fatty acids in the seeds – linoleic, palmetic, oleic, stearic, arachidonic and others.

• 1 cup of raw sunflower seeds pre-soak overnight (at least 8 hours) • ¼ teaspoon of vanilla (or 2 teaspoons of vanilla extract) • 1-2 teaspoons of maple syrup • 4 cups of water

Soak the seeds for the night. Then drain the water, rinse the seeds and put them in a blender. Add maple syrup, vanilla and water. Mix at high speed for 1 minute. Strain through cheesecloth or specials. pouch. Cool the prepared milk and store it in the refrigerator for no more than 3 days. Shake the milk before use.

MILK FROM CINEMA

Quinoa (Quinoa) is one of the oldest, cultivated by man, grains, originally from South America. Quinoa is considered one of the most healthy foods in the world. Quinoa is a natural, completely natural and perfectly balanced complex of minerals and vitamins. Quinoa is rich in fiber, calcium, zinc, potassium, manganese, phosphorus (which is the same as in fish), iron (which is two times more than in wheat), vitamins of the group: A, E, C, B – including riboflavin, which is necessary, including for blood renewal. In addition, quinoa grains have a high content of lecithin and selenium – the most important substances involved in the formation of our health. Plus – the unique composition of amino acids contained in quinoa, make its protein a full and close in composition to cow’s milk. In addition, the protein in quinoa – from 16 to 20% – more than any other plant.

• 1 cup of white quinoa • water • 1 pinch of salt • 1 teaspoon of vanilla extract • 1 teaspoon of ground cinnamon • 1 tablespoon of agave syrup or another sweetener

Rinse the raw cereal thoroughly. Then pour the washed quinoa into a glass jar, cover with water, cover tightly and place in the refrigerator overnight. On the trail. morning drain the water in which quinoa was soaked, and once again, rinse the grits well (this is necessary in order to wash off the bitter coating from the seeds). Pour well-washed cereal into the pan, pour 2 cups of water there and add a pinch of salt. Bring to a boil. Next, turn down the gas and boil the quinoa for 20 minutes, until all the water is boiled out (make sure the croup does not burn). Transfer the cooked and cooled quinoa into a blender, pour 2 cups of water there and mix at high speed for 1-2 minutes. Then add water so that the milk has the consistency you need. Add seasonings and sweeteners to your taste. Strain the milk through cheesecloth or specials. bag, pour into a jar and store in the fridge. Store in the refrigerator, shake before use.

OAT MILK

Oat milk is a source of important vitamins and minerals that support our energy and mood, as well as improve skin condition. Oat milk is a source of calcium and iron. Among other minerals present in oatmeal milk, there is phosphorus; magnesia; potassium; vitamins: A, B-1, B-2, B-3, B-6 and B-12. Oats are also a source of antioxidants, which serve to prevent and protect against serious diseases, including some types of cancer.

For the preparation we need:

• 140 g whole grain oatmeal and 1.5 l water.

Soak the flakes for 10-15 minutes, until they even slightly swell. Swollen flakes are transferred to a blender and water is added. Tightly close the lid and whip at high speed for about 3 minutes, until the liquid in the blender loses its transparency and becomes ivory. Strain the milk through several layers of gauze. Sweeteners can be added to the finished milk – dates or a spoonful of agave nectar, or a pinch of stevia and whipped in a blender. Keep refrigerated. Shake before use.

MILK FROM FISHETS

Pistachios have an invigorating, toning and tonic effect on the body; reduce predisposition to heart disease; beneficial effect on the work of the brain. Help in the period of great physical exertion and after serious diseases. Lutein and zeaxanthin are considered to be very important substances in pistachios – carotenoids that help maintain vision. They also help strengthen the bone tissue of the body: the skeleton, bones, teeth.

• 1 cup pistachios. • 4 glasses of water.

To make pistachio milk, buy raw or unsalted nuts. Fried and salted do not buy.

Soak one cup of pistachio in water for 5 hours. After soaking for five hours, strain and place the pistachios in a blender with four cups of water. Mix the mixture in a blender for 1 min. Get a pale green liquid. Strain the milk through cheesecloth. Get 4 cups of fresh milk from pistachios. Store in the refrigerator in a glass container. Use within a week. Shake before use.

MACADAMIC MILK

Macadamia nut is very rich in healthy cholesterol-free fats. It is a good source of iron. Doctors advise to regularly eat macadamia nuts to those who suffer from varicose veins, arthritis, bone diseases. Macadamia also has a rejuvenating effect.

• Macadamia nuts – 100 g • Water – 3 cups

Soak nuts for the night. Next, put the nuts in a blender and add fresh water. To grind for a long time – until the complete grinding of nuts.

Secret: For better grinding, you can start with less water (for example, with half). Then add the remaining water and grind again.

Strain. Ready milk stored in the refrigerator.

BRAZILIAN MILK

Brazil nut contains a large amount of vegetable proteins and carbohydrates. There are many valuable substances in these nuts. In particular, selenium. Selenium enters the centers of nucleic acid metabolism, as well as the fermentation of the system of anti-radical defense of the body, lipids, hormones, etc. It is proved that the more selenium in the human body, the more it is protected from the risk of cancer formations. Selenium also stimulates tissue healing, improves the function of the sex glands, the thyroid gland, the heart, and the immune system. Brazil nuts also contain vital vitamins C, D, E, pantothenic acid, various vitamin substances belonging to group B. Also the nut contains betanin, apginin (the most important amino acid that regulates the amount of cholesterol in the blood, which prevents it from sticking together).

• 1 cup raw brazil nuts. • 4 to 5 cups of water. • From 2-3 cups of nuts any. Cashews, almonds.

Fill the nuts with water and leave them in a cool place for a day. After soaking, drain and rinse with water. Put the nuts in a blender with 4 to 5 cups of water. Add nuts to choose from – cashews, almonds. Mix it up. Strain the milk through cheesecloth. Brazilian milk is ready. Store in the refrigerator and use within a week. Shake or stir before use.

RICE MILK

• White rice – 1 glass • Water – 7-8 glasses • Honey – 3-5

Soak the rice in cold water for 8 hours. Wash the rice and drain. Transfer the rice to a blender and whisk, gradually adding water (7-8 glasses). Put the mixture in a saucepan, put on a small fire and cook, stirring constantly. Milk will begin to thicken and slightly stick to the bottom. Continue cooking until boiling, do not forget to stir. Remove from heat, add honey and vanilla, and optionally cinnamon and / or cardamom. Stir. Cover the pan with a lid, and let it stand for 1-1.5 hours. Strain and pour into a glass bottle or jar. Milk will be quite thick. Before use, dilute it with a small amount of water and mix. Store in the refrigerator for no more than 4-5 days.

Flax milk

HEMP MILK

The hemp family is rich in gamma-linolenic acid, omega-6 fatty acid, which will help prevent inflammation, improve skin condition and suppress the development of cancer cells. Hemp seed is rich in arginine, it can reduce the risk of cardiovascular diseases. In addition, the composition of the seed of hemp includes vitamin E. As an antioxidant, vitamin E helps to neutralize the attacking cells of free radicals. Seeds significantly improve the processes of digestion. It is almost the only plant that contains vitamin D. In hemp, there is even more protein than soy. Moreover, note that there are no gene mutations, no pesticides for growing – the hemp plant is unpretentious, it grows with weeds and, as a rule, is very clean, even if there is no organic label on the package.

• 1 cup of hemp seeds • 3 glasses of water • 3-4 tablespoons of agave nectar • 1 teaspoon of vanilla extract Mix all the ingredients in a blender at high speed. Strain through cheesecloth. Store in the refrigerator.

WALNUT MILK

Walnuts contain vitamins A, E, B, P, C, minerals (potassium, sodium, phosphorus, iron, magnesium, calcium, iodine). Walnuts are 60% fat, but for the most part they are unsaturated fats, which contain virtually no cholesterol. In addition, walnut is an excellent source of protein, which may well replace animal proteins.

• 5 cups of water • 1 cup of walnuts • 1 tablespoon of agave nectar (less / more to taste) • 1 tablespoon of vanilla sugar with natural vanilla (do not buy artificial vanillin! Look for natural!) (Less / more to taste) • 1 / 4 tsp sea salt

Soak the nuts for 6-8 hours, then drain and rinse them. Add nuts to the blender, pour 5 cups of water and mix at high speed for a minute, until the pieces of nuts are as small as you want. Strain the milk through cheesecloth. Pour the milk back into a blender, add agave nectar, vanilla and salt.

PEKAN MILK MILK

The nutritional value of pecan nuts is amazing: they are more nutritious than walnuts, and they have more sugar; fats in them more than 70%, carbohydrates – about 15%, up to 10 – 15% of proteins, up to 5% of water and ash. Pecans are distinguished by a high content of vitamins A, E and group B – in particular, folic acid; they also contain a lot of calcium and magnesium, phosphorus, zinc and potassium. Kernels are rich in monounsaturated fats and gamma-tocopherol – a substance that protects proteins, fats, and even DNA from oxidation. Their use also strengthens the immune system and protects cells from the effects of carcinogens.

• 1 cup raw pecans • 3 3/4 glasses of water • 1/4 glasses of maple syrup • Extract 2

Soak pecans in a bowl of water for 4-8 hours or overnight. Drain and rinse the pecans. Put the nuts in a blender, add 3 3/4 cups of cold water. Mix at high speed for 1-2 minutes or until smooth. Strain the milk through cheesecloth or specials. pouch. Pour the milk back into the blender and add maple syrup, vanilla, cinnamon, nutmeg, and sea salt. Cover and mix. Ready milk stored in the refrigerator.

MILK FROM KESHEW

Cashew is the least fatty of nuts: fat – about 45%, protein – about 17%. They contain vitamins A, B2, B1, iron, zinc, phosphorus, calcium. Strengthen the immune system, ensure the normal functioning of the heart; help reduce blood cholesterol levels.

• 1 cup uncooked cashews (soak for one hour). • 6 cups of water (depending on the desired consistency).

Fill the nuts with water and refrigerate for 1 hour. Put cashews in a blender with 4-7 cups of water, depending on the consistency you need. Mix in a blender for about 1-2 minutes. Cashew milk is ready. Store in the refrigerator, use within a week. Shake and mix before use.

Flax milk

MILK FROM THE FUND

Contains about 60% fat and 13% protein, vitamins C, E, B1, B2, B6, calcium, phosphorus, magnesium, iron, cobalt, zinc, sodium and a full complex of amino acids. Excellent removes slags from the liver, has laxative properties. In hazelnuts more than other nuts, folic acid, so it is very useful for those who are going to conceive a child. Hazelnut milk (pounded walnut with water) soothes nervous symptoms and treats chronic bronchitis. Another important substance found in hazelnuts is the anti-cancer substance paclitaxel. That is why it can be used for the prevention of oncology. The composition of vegetable oils contained in hazelnuts includes polyunsaturated fatty acids, which improve metabolism, which ultimately slows down the aging process of the body.

• 1 cup raw (unroasted) hazelnuts. • 4 to 5 cups of water. • 1 teaspoon vanilla extract

Put the nuts in a large bowl and cover with water. Put in the fridge for a day. Drain and rinse the nuts with water. Put the nuts in a blender with 4 to 5 cups of water and mix for 1 minute. Strain the milk through cheesecloth. Store hazelnut milk in the fridge and use it for a week. Stir or shake before use.

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