Simply Delicious Cereals

How to make Nut Mylk

by Vashte on February 7, 2014

raw- glutenfree- celiac- wholefood- vegan- 100% natural- fatloss

HomeMade Organic Almond Mylk

I recently went to a fabulous raw food class run by Bryn and Colin from Raw Connections. Easy going, laid back and very informative. I like it. What I especially like is the incredibly balanced approach Bryn has in his class whereby he is not advocated a 100% raw lifestyle expecting your everyday person to suddenly ‘come to the light’ and change to raw food only. His approach appears to be in line with mine– and that is something along the lines of- make it work for you today. Play with your food. Have fun with your food. Explore and experiment to see what your body likes and dislikes as every single human body is made differently. One size does not and never has fit all. (correct me if I am wrong please Bryn if you read this- but that is what I gathered from the class and why I am so happy to promote and advocate your awesome work!!) And try to keep food as real and natural as possible. Work with that :)

In the class we went through a number of great, basic raw food recipes. Bryn made; them we devoured them. Thankyou.

Not new to the health food scene but always open to new ideas to create fresh, live, new foods- that’s me. Why not immerse yourself too in classes, workshops, talks – take away what you can; try new things; invent your own- grow and learn! I firmly believe that the person who calls themselves an expert; a guru; or any other glorifying name.. is obviously not. We constantly learn and grow; grow and learn. We can always take something away from every meeting; experience; conversation- if we are open to it. I took loads from this brilliant class on that Sunday. Thank you.

So I am sharing with you my experience in making almond mylk. Yes; I had tried it before but was missing the essential piece of equipment – which is the nut bag. It would also appear from the comments on my facebook page when I posted my pic- a few of you have had the same dilemma. A dilemma very simple to rectify; so let me assist you here thanks to the gentlemen from Raw Connections. :) I want to add here that people who make nut mylk all the time can be very blasé in the way they describe HOW to make nut mylk. We tend to forget how to explain in simple, clear, concise, baby terms when we become adept on a topic- so let me, as a new nut mylk maker, explain to you; how to make this simple product via a step by step process. To make it easy for you too :)

1. Mega important to get organic nuts. You can make any kind of nut mylk you like, but almond is likely the most common to start with. Once you get a handle on almond mylk, start exploring! Organic is important as you want to reduce the amount of chemicals your body consumes- therefore being kinder to your internal organs- keeps you younger as well. If you can’t get organic try to get spray free.

2. 1 cup of almonds. 3-6  cups of filtered water. Put almonds in a container and cover almonds with the filtered water.  If you want a creamier, thicker mylk soak in 3 cups of water. If you like a thinner mylk use 6 cups of water.

3. Soak. Leave your soaking almonds on your bench- no problem. Soak for 6-8  hours. Most nuts have a shell. For instance, the brown on the outside of the almond is a shell. It protects the actual nut from predators. YOU are a predator :) Soaking plumps the nut up and loosens the shell, therefore releasing the enzymes we need to digest and enjoy all the nutritional benefits of the little nut. That is why we soak them.

4. Drain your nuts in a sieve and wash filtered water over them. This will wash the nuts. Pop your soaked nuts into your blender. A powerful blender is important to help keep the quality of the food in tact. I use a vitamix. But there are plenty of replicas out there at a fraction of the price. They generally don’t last as long. Pour a fresh 3-6 cups of filtered water into the blender over your soaked nuts.

5. Blend. Until the mylk is a creamy, smooth consistency. Approx 1 minute. Here is where you can jazz it up a tad if you like. I don’t. I like my mylk as it is; however, if you are coming straight from bought álternative’ milk to homemade mylk- you may like to bridge the gap in your palette. (or coming from cows milk!) Bought nut milks contain preservatives; sugars; sweeteners,, cheap oils…ra de ra… so simple nuts and water might be too greater jump. Have a taste and make your own decision. If you would like to make a bridge in the transfer- add a natural sweetener to your mylk here. You could add a couple of dates; or natural vanilla essence; or coconut nectar.. just as tad. I think it’s best not to do this, but you have to make your food enjoyable otherwise you just wont make it nor eat it. Right?! If you do add here blend it up to make it all mylk.

blended almond mylk

6. It’s looking pretty exciting at this point. It looks really creamy and delish. So you get your nut bag. (The one I bought is from Living Synergy. I just stopped on my way home from Bryn’s class at my local health food store and grabbed it.) This one is awesome. I think it’s all in the nut bag as to if your nut mylk works out. Although the blender is pretty important… as are the nuts.. as is your mood 😉 Place your nut bag in a container big enough to hold all the mylk.

Using the nut bag

7. Pour your creamy mylk into the nut bag then squeeze all the liquid through to the container. ‘Mylking’ the bag! Massage all the mylk out. If you want, you can pop the remains – the almond ‘meal’- back in the blender along with another 3 cups of filtered water and repeat to make your mylk go further and really get all the mylk out of the nuts.

end product nut mylk

8 Voila !! You now have delicious homemade almond mylk. Use in smoothies; over (grain-free) cereals; in hot drinks; or just drink straight. It will keep for approx 3 days in the fridge. I add cinnamon to mine as I love this hint of flavour, plus its fat-burning quality.

Three nuts that do not require soaking for so long are: macademia, cashews and pinenuts. They can soak for a couple of hours or not at all. When you soak these nuts they become very soft- it is normal. I say this as I thought I had ruined them when I soaked them the first time. I hadn’t.  They are hard to strain through your nut bag- so you don’t have to- they can be used for creamier recipes where the recipe calls for cream, or yoghurt. Sub out the cream and try it with your homemade nut cream! Give it a go! Tell me what you think!

The remainder of the nut left in the bag can be used! Do not through it away! No waste!!! Use it in smoothies; in energy balls; and when my dehydrator arrives… its being used in bases for raw pizza and savoury biscuits.

I met Bryn and Colin as I frequent the Burleigh Farmers Market on Saturday mornings to collect organic or spray free greens and veges; to visit my sister who often holds a naturopathic stall there; and explore local goodies as far as food goes (hello Raw Connections!) Being the lover of fine health filled food that I am; I can spot a fellow well rounded, well balanced kindred spirit when I meet one; especially when they make delicious food lol. Oh and I must also plug my favourite muffin girls -Marie and Maz- try their gluten free coconut muffins. If you can get their recipe I will be your new BFF. Not too sweet; not too savoury. Just right said Little Miss Goldilocks 😉

Head down to the Burleigh Farmers Markets and meet Bryn and Colin. They are in the LOHA’s precinct – inside where all the best foods are – tell them I sent you!! Try their raw pizza. Its my favourite!! Hurry up dehydrator and arrive please!!!

Almond Mylk stages

Wishing you well in health and loads of fun exploring cool ideas in a healthy, realistic, sustainable style of living for the whole family.

xx Vashte xx


Quinoa instead of porridge

by Vashte on April 9, 2012

Gluten Free

Ditch the oats!!! Move over cereal!!!! Quinoa is here!!! Well, it has been for ever and likely to stay forever too!! Find out why I love this so very much and try if for yourself. I very rarely eat pasta gluten free or not, bread, or rice as quinoa is my substitute. It is gluten free and comes from nature just the way it was designed. Quinoa is now found in your local super market in the health section. Black, red or white- makes no difference to me I love it all. Black and red are slightly more ‘grainy’ or tasty to me but I think that my preference. Why don’t you tell me what YOU prefer?

My body digests this easily. It is high in protein and very sustaining. This recipe is simple and easy and great for breakfast if you like your porridge. Please try is and tell me what you think?

  • 1 cup Quinoa (pronounced ‘keen waaa’ and you buy it from the supermarket)
  • 2 cups filtered water
  • Handful of almonds, chopped dates or sultanas
  • ½ cup chopped or grated fresh apple or pear (both are low GI)
  • Option: 1 teaspoon of raw unfiltered honey if you need to sweeten but try without first
  • Cinnamon
  • Rice milk to taste

How to make it work:

  • Put Quinoa, water and a sprinkle of Himalayan salt into saucepan, cover and bring to the boil.
  • Reduce heat to a simmer leaving the lid on.
  • Add in apple, dates, almonds, honey and cinnamon.
  • Continue to mix for approximately 15mins until the grains expand and become soft. It will be a porridge consistency but not so ‘mushy’. If your quinoa turns mushy you have over cooked it and probably added too much water.
  • Rice Milk can also be added for taste and flavour. Serve warm with a sprinkle of cinnamon. YUMMO!!


Organic Fruit Salad

by Vashte on January 26, 2012

I love starting the day with a light breakfast. It is best to use the fruits in season. If you are choosing organic then you have no choice 😉 The fruit you find in the supermarkets freak me out. I recently went in looking for apples (it is summer so they are not in season). What I found astounded me to the point of shock. The size of these THINGS (apparently apples) and the roundness – they were made for giants, or aliens – likely aliens. They made me feel ill looking at them! They were just so WRONG.

I can only imagine what chemicals and pesticides and heaven–only- knows- what- else these freaks of nature were pumped with. Once upon a time they used to freeze apples for the off season, and we would get those floury tasteless things. Now, due to our complaining they have genetically modified our food to the point it tastes ..better(?!)  than it used to, looks perfect and … have pumped it all full of toxins.


I don’t always buy organic unfortunately but I do as often as I can. These days you can get some amazing deals. You can have fresh organic  fruits and veges delivered right to your door for a price that often competes with those chemically laden THINGS.

Following a high protein diet does not usually encourage fruit salad for breakfast, but I do not follow one ‘diet’ only. I believe you have to listen to your body and eat accordingly. Absolutely you need to get TO a place whereby you know what your body is saying..and that is quite a way for many people out there. One step at a time.

I prefer a light breakfast these days and try to keep my body as alkaline as possible.

Fruit salad can be balanced with Greek yoghurt. To help balance and slow the release of the natural sugars into the blood stream, you can sprinkle with a tablespoon of 100% natural protein powder, or sprinkle with some chopped up almonds-but not many as these are mostly fat with  only a small amount of protein.  When you want to strip the fat, you do need some good fat, but ..not very much.

You are likely to get that fat from other foods during the day.   xx


Quinoa with Protein Shake

by Vashte on January 16, 2012

Slighty unusual for some but this is one of my fav’s as a breakfast.

Quinoa is an amazing food. It is not technically a grain but can substitute most grains from your diet.

Quinoa is high in protein, potassium, iron and other vitamins and minerals – and is being called a ‘superfood’.

Well, I just love it. Goodbye rice!!


For more info what is quinoa:

In this meal I am substituting cereal for quinoa. Its light and I don’t get that heavy feeling from cereal. ½ Cup is one portion, or 30g cooked.

On top is my 100% natural Chocolate Protein Shake – made from water. See my Healthy Smoothie Recipes.

High in protein, low in carbs and calories.

To cook quinoa:

  • 1 cup of uncooked quinoa
  • 2 ¾ cups of filtered water
  • sea salt to taste

In a saucepan bring to the boil. Keep the lid on. Once boiling turn the heat right down to simmer, leaving the lid on until all the water has been absorbed.

This will make PLENTY of quinoa. Keep it in the fridge to use for lunches, dinners, and/or breakfasts.



Gluten Free Cereal, Yoghurt and Organic Berries

by Vashte on January 16, 2012

Simple, fast, easy and HEALTHY

  • Gluten Free Cereal is always my choice as my body digests it so much easier. There are now plenty of options available from the supermarket or health food stores. I always choose raw, uncooked cereals as opposed to toasted cereals as the uncooked cereals have a higher nutritional count.

30g is a serving. Weigh this as we tend to over portion our meals- hence the larger bodies we see so frequently every day.

  • Yoghurt. Something I very rarely eat. If your body can digest dairy well, then choose a natural greek yoghurt – yes full cream. Stay away from the low fat of anything. These ‘low fat’ versions are packed to the rafters with sugar, and if not sugar, worse still – artificial sweetener.


If you do not digest dairy well – like me – there are dairy free versions of yoghurt available from the health food stores. One of my favourites is COCOLICIOUS made entirely from real coconut cream and milk. SO GOOD. – Again, go easy on the serving… this is high in calories – good calories BUT:

Always remember there CAN be too much of a good thing 😉

  • Fresh Organic Fruits. Organic Strawberries and Blueberries – high in antioxidants and low in GI (sugar release to the body).
  • Ideally add 30g of 100% natural protein powder to your yoghurt to slow the release of sugars to the body. This will keep the blood sugars balanced until your next snack.

This breakfast is absolutely delicious, so nutritious and your body will love you for it. It doesn’t take long to prepare, so is perfect for our hectic lifestyles.


Fail to plan = plan to fail. And that’s just a fact my friends xx


Gluten Free Cereal with Protein Shake

by Vashte on January 5, 2012

For the cereal lovers out there!

If you just love your cereal and dont want to say goodbye to it, then don’t!

Just add a protein shake to it to balance the release of sugars from the carbohydrates.

So instead of adding milk, make your protein shake with water. (If you are using a Whey Protein..well that comes from Dairy anyway so you are not missing out)

Use a recipe from my Healthy Smoothie Post and just pour over your cereal.

By adding protein to your carbohydrates – you will slow the absorption of the sugars to the body. This is a GOOD thing as it will keep your blood sugar levels more balanced and help avoid the 10am CRASH if you have had a typical breakfast of:

  • cereal (carb)
  • milk (carb)
  • juice (carb)

Does that make sense?