Spring is here and beautiful red strawberries are showing up at all the local farmers markets and stores! I eat strawberries all the time and love their sweet flavor and luscious texture. My favorite local farmers in Oxnard, California grow some of the sweetest, juiciest strawberries and I always buy a bunch of them so I can savor the fantastic flavor and health benefits of this nutrient-rich fruit! To celebrate the arrival of spring, I decided to create a delectable Strawberry Brazil Nut Milk that you can enjoy as is or in a variety of different recipes.
Making homemade nut and seed milks is one of the easiest ways to get more high quality plant food into your weekly diet. I love creating all kinds of different plant-based milks with a variety of nuts, seeds, fruits, vegetables, herbs, and spices. These nut and seed milks are so delicious and can be used as is, or in smoothies, chia seed puddings, soups, and many other recipes that you use traditional dairy in.
I have over 10 different recipes for nut and seed milks in my cookbook Deliciously Holistic. If you like the whole foods recipes and healthy lifestyle tips I give on my blog, you have to get the book. My holistic cookbook takes all the guesswork out of getting healthy with 154 delicious, healing foods recipes and over 50 pages of useful holistic lifestyle tips to help increase your energy and immunity.
One of my favorite recipes from my cookbook is for carrot pecan milk which is on Healthy Blender Recipe’s website right now along with an awesome review of my cookbook! I’m so happy to have my cookbook and recipe featured on Tess aka Blender Girl’s website and I hope you pop over for a visit so you can check it out.
For today’s recipe you will need to get some juicy strawberries, raw Brazil nuts, medjool dates, vanilla bean seeds or extract, sea salt, cinnamon powder, and spring or purified water. Once you have these ingredients on hand, your Strawberry Brazil Nut Milk comes together in minutes in a high speed blender. I do recommend that you take the time to soak your Brazil nuts in purified water for one to two hours to remove the anti-nutrients and make them easier to blend. This simple soaking step will ensure that you have creamy, smooth milk that is much easier to digest.
Brazil nuts are one of the best sources for selenium an important mineral for vibrant health. Selenium is a potent anti-inflammatory and antioxidant which helps protect your body from premature aging that leads to degenerative diseases. Selenium also works in tandem with vitamin E to help protect your heart and liver.
Strawberries are high in antioxidants, vitamin C, iron, biotin, and fiber. Antioxidants like vitamin C help protect our cells from free radical damage and inflammation. Vitamin C protects the skin against sun damage and is vital for connective tissue (collagen) formation which keeps our skin looking radiant.
I hope you enjoy trying my Strawberry Brazil Nut Milk and it inspires you to make your own unique recipes based on ingredients you have available in your local area.
Have you ever made nut or seed milks? What are your favorite ones? Please contribute to the conversation by leaving a comment.
If you enjoyed this recipe, check out my holistic cookbook that’s packed with 154 tasty whole foods recipes and 50 pages of healthy living tips! Deliciously Holistic is for sale as a eBook for only $15.00 or as a print book on Amazon! Find out more about the cookbook or get the eBook by clicking here.
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Strawberry Brazil Nut Milk
Raw Vegan, Paleo, Vegetarian, Gluten-Free, Dairy-Free
Makes around 5 cups
4 cups filtered or spring water
1¼ cups raw Brazil nuts—soaked 1-2 hours, rinsed and drained
Seeds from 1 vanilla bean or 1 tablespoon pure vanilla extract
¼ teaspoon cinnamon
Himalayan Pink salt—1 small pinch
1 pint fresh strawberries—green tops removed
1. In a high speed blender blend all ingredients except the strawberries with one of the sweeteners listed in the recipe until creamy and smooth. Strain with a nut bag or fine mesh strainer.
2. Pour strained milk back into the blender and add the strawberries. Blend until smooth and taste. If you want more sweetness feel free to blend in another date, some coconut sugar or additional stevia.
3. Drink milk as is or use to blend into smoothies. Milk will last for 2-3 days covered in the refrigerator. Or you can freeze milk in ice cube trays or a covered container for longer storage.
Here’s the link for my Carrot Pecan Milk on Healthy Blender Recipes site. It’s really yummy and simple to make! Please visit Blender Girl’s site so you can get the recipe.