Gretta Carney from Hapi joins Maggie on Smashable Feeds she shares how food can both heal and transform the body, Kaupapa Maori business values, Organic food and how to make a delicious nourishing nut Mylk.

This week Cult Wine pairs the 2016 Off the Books Touriga for $20 from their store in Thorndon. Touriga is the main variety in port but this is a silky smooth, soft red with lots of spice and zip.

Almond & Date Mylk

Making your own nut mylk is an easy way to improve your nutrition whilst reducing your waste. Nut mylks are a living food because when we soak the nuts we activate the enzymes that germinate the seed as well as remove the enzyme inhibitors that can make the nuts harder to digest.

 

At Hapī we make a range of superfood nut mylks that each pack a powerful health punch. We believe this is because the enzyme rich mylk increases the bioavailability of the superfoods in our body.

 

This almond mylk recipe is a simple place to start and makes a delicious mylk for breakfast cereal or steamed for coffee. Once you get the hang of it you can make nut mylks out of any nut or seed and start creating your own delicious flavours. Just stick to the ratio 1 cup nut or seeds to 4 cups of water and follow the basic method but please note that soaking times vary between nuts and seeds.

 

To make 1 litre –

1 cup soaked almonds

1/4c soaked dates

1litre pure or filtered water

1/2 tsp vanilla

1 pinch sea salt

 

Soak nuts in the overnight or for at least 8 hours in the fridge. We have found that the milk will keep for longer if the soak is done in the fridge rather than on the bench top.

Strain and rinse nuts well.

Place nuts into a sterilized blender jug with the water, dates and sea salt and blend for 30-60 seconds. Make sure the lid is secure or you will end up with milk everywhere!

Strain through the nut bag into large jug.

Decant into a clean 1 litre bottle and chill immediately.

 

Store in the fridge. Will keep for 3-5 days.