Once you try this clean and refreshing homemade nut milk you won’t want to go back to store-bought. It’s easy to make and can be varied to suit your personal taste. We used almonds but other nuts such as brazil or hazelnuts work great. Your children will enjoy this delicious drink as well. Make sure to save the ground up nuts for future cooking or baking.
the ups and downs of motherhood
I became a mom a year and a half ago. It’s been an amazing change in my life. I feel more driven, more passionate, and just happier hanging out with this little ball of love who fills me with joy all the time. The thing is, along with all of the joy comes responsibility. Crazy responsibility that wakes me up sometimes in the night and brings waves of panic that wash over me.
At first, I thought I was slowly going crazy, but I got myself out of the house and went to a weekly meeting with new moms and babies. The more I opened up to other moms I realized that I wasn’t alone. Laughing and crying about our new responsibilities helped the panic fade. Have you ever heard a seasoned mom laugh about how they almost threw their kid out the window? I get it… It’s not that I or they would actually ever do it, but they may have imagined it. Now I try not to judge myself. If I feel overwhelmed, I ask for help.
Einav and I met at the meetings for new moms and continued meeting a few times a week even after our babies grew. It’s so helpful to have a friend to talk to about all of the changes in our lives. One of the most stressful aspects of parenting for Einav was nutrition. I can definitely relate; how do I know my toddler is eating enough? If I gave her 20 peas, 6 are on the floor, 7 are smooshed into the tray table, and one is behind her ear, how many are in her belly?
Letting our children control what they eat
It’s been a process of learning to let go and allow the kids to be in control; we believe that David and Sophia should be in charge of feeding themselves and deciding when they are full. With time I realized that the part of their eating that is in our control is what food we put in front of them. If 90% of what they come in contact with is nutritious then hopefully the few peas here, the carrots there, a bite of yogurt later on, etc. will come together into a well-rounded diet.
Although there are days where it seems they are living on cranberries, cucumbers and breastmilk they both seem to be growing healthy and strong. So in general both Einav and I try and let our children decide how and what they eat, although each of us has different boundaries and things that are really important to us during mealtimes. You can read more about each family’s mealtimes in our post on peas with preserved lemons.
homemade nut milk-the perfect healthy snack
One of Einav’s go-to healthy and baby-friendly snacks is homemade nut milk. She most often uses almonds, but sometimes will use hazelnuts or brazil nuts. She makes it fresh every week. She’ll offer it to David instead of breastmilk if she needs a break. Her family also loves it blended into shakes with greens, nuts, and fruit for breakfast. She likes making it extra thick, so it really tastes like a smoothie. Ever since I tried it at her house there’s no going back to store-bought. It’s so fresh and clean tasting. Now I make it at home and add a date or two and some vanilla. Sophia and I drink it in the afternoon, it’s the perfect refreshing snack for toddlers. If I’m craving something different sometimes I’ll add cacao or turn it into golden nut milk. Minimalist Baker has a great golden milk recipe.
Homemade Nut Milk
- 1 cup almonds soaked
- 2-5 cups water 2 will make a very thick and creamy shake-like drink, while 5 cups will be more like conventional milk. I like using 3-4 cups
- 1/8 teaspoon sea salt
- 1/2 teaspoon vanilla
- 2 medjool dates
- Put the almonds in a bowl with two cups of cold water and soak for at least 8 hours or overnight.
- Put the almonds into a strainer, drain and then rinse well. Put in a high power blender with 2-5 cups of water and blend for about 2 minutes on high.
- Filter the ground almonds out of the milk by pouring the contents of the blender into a nut milk bag or into a white cloth diaper laid out on top of a large strainer over a bowl. Once you’ve strained the blended milk, lift up the corners of the cloth and start twisting and squeezing slowly until all of the excess liquid has been squeezed into the bowl. The remaining ground almonds can be stored in the fridge to use for cooking or baking.
- At this point you’re welcome to enjoy your freshly squeezed almond milk as is or you can add a few ingredients for flavor. For a sweeter milk pour the almond milk back into a clean blender with the sea salt, vanilla and the pitted dates. Blend on high for about a minute. Or try your own flavor combination with ingredients like cinnamon, cacao or maple syrup.
- Pour contents of the blender through a strainer once more to remove the bigger pieces of the date that didn’t blend 100%.