Mother Earth Living

Vanilla Hemp Milk Recipe

Additive-free and without food emulsifiers, this nondairy, vegan milk alternative is easy to make and healthy to keep on-hand.
By Margaret Floyd and James Barry
March 2013
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Turn hemp seeds into non-dairy, vegan milk.
Photo Courtesy Fotolia/jurgajurga
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There’s nothing better than taking a bite of a delicious meal you've prepared, knowing that each ingredient is helping create a more gorgeous you! Eating “naked” foods—nutrient-dense, additive-free whole foods— helps you lose weight and vastly improves the way you look and feel. And with The Naked Foods Cookbook (New Harbinger Publications, 2012) by Margaret Floyd and James Barry, it’s easier than ever to make naturally tasty naked meals you can feel good about eating and serving to others. In the following excerpt, find a healthy recipe for tasty, homemade and unprocessed vanilla hemp milk. For more "naked" recipes, see the article Create a Naked Kitchen, Plus 4 Healthy Recipes

You can buy this book from the Mother Earth Living store: The Naked Foods Cookbook.

If you’re sensitive to dairy or aren’t able to find a quality source of milk, hemp milk is an excellent alternative. Soy milk, once so favored by health enthusiasts, is highly processed and uses unfermented soy beans, making it extremely taxing on your digestive system.

Hemp milk is delicious and easy to make. Use it just as you would any other flavored milk. As with many nondairy milks, the problem with buying it commercially is that it often has additives to emulsify and preserve it. Making your own gives you total control over the ingredients. Store hemp milk in the refrigerator. It keeps for about one week.

While this recipe includes 24 hours of soaking time, we’ve put it in the “everyday” category because your attention isn't required while it’s soaking.

Vanilla Hemp Milk Recipe

Makes 2 1/2 cups

• 1 cup organic hemp seeds
• 2 teaspoons vanilla extract
• 2 pitted dates

1. Put hemp seeds in a medium bowl and cover generously with filtered water. Let soak at room temperature for 24 hours. Drain and rinse well. This will yield approximately 12 cups of soaked seeds.

2. Combine the seeds, the vanilla, the dates, and 3 cups filtered water in a high-powered blender. Purée until well mixed. Line a sieve with cheesecloth and set it on top of a bowl. Pour the milk through to filter out any bits. Store it in the refrigerator for up to 1 week. You’ll have to give it a shake before using it (without fancy food emulsifiers, the water and hemp will separate when it sits).

This excerpt has been reprinted with permission from The Naked Foods Cookbook by Margaret Floyd and James Barry and published by New Harbinger Publications, 2012. Buy this book from our store: The Naked Foods Cookbook.








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