Hi-Rawkus

The Brazil Nut Milk recipe can be found via this link. Alter the original Brazil Nut Milk recipe by adding 8 more medium dates (for a total of 10 medium dates) and another 1/4 teaspoon of Himalayan crystal salt (for a total of a 1/2 teaspoon of Himalayan crystal salt). The listed amount for the Brazil nuts and the pure water remains the same. Follow the Brazil Nut Milk recipe instructions as written. The milk used in Nite-Nite will need to be as silky as possible, so be sure to use a nut milk bag to strain the date and Brazil nut pulp from the Brazil Nut Milk.

Using a high-speed blender, process the altered Brazil Nut Milk along with the rest of the ingredients until all of the spices have been well blended and the mixture becomes frothy. That could take several minutes, depending upon your machine—more power, faster process. When the color of the mixture changes from white to caramel, the ingredients will most likely have been properly combined.

After the mixture has been completely blended and turned caramel, the next step is to gently warm it up. If you have a Vita-Mix or other type of powerful blender, you can simply let the mixture continue blending until it becomes warm. Otherwise you can transfer the mixture to a pot and gently warm it up on a stove. Divide the warmed mixture between two large mugs and serve immediately.

Nite-Nite can most certainly be enjoyed on its own, although we absolutely love to pair it with flavor-rich dark chocolate truffles (as shown in the picture above). We tend to drink Nite-Nite in the later part of the evening as it’s very relaxing (hence its name), but it can be served at any time of the day. Enjoy!

The listed ingredients amount to two comfortable servings. Double or triple the recipe as needed.

Definitely do adhere to the “level” ingredient measurements listed above. We’ve been making this spiced concoction often for well over a year and know through first-hand experience that too much cardamom or too much clove can ruin the batch. Really.

Nite-Nite is best enjoyed freshly made. Any leftovers will not store well as the spices will become over concentrated and the mixture will taste “off” and very bitter. Yep, we’ve tried it! [smiley wink]

Nite-Nite is meant to be served warm enough to enjoy immediately, but not so hot that it has to cool before it can pass your lips.

During the blending process, a substantial amount of foam may be created on top of the mixture. That’s actually a good thing since Nite-Nite is pretty much a raw chai latte. Plus the foam is yummy! However if you prefer less foam, you can let your blender run on the lowest setting for a few minutes to remove some of the air bubbles. Gently warming up the mixture in a pot on the stove will automatically reduce much of the foam.

Because the Brazil Nut Milk pulp leftover from making this recipe will be much sweeter than usual due to the higher amount of dates, I recommend that it be used to make cookies, cakes, sweet crackers or other items with a sweet slant. For more information on how to use and store leftover Brazil Nut Milk pulp, see this link.

Using a high-speed blender, process all of the ingredients for about 2 or so minutes, until the dates and Brazil nuts have been pulverized and the blender has been rendered somewhat quiet. Strain the date and Brazil nut pulp from the liquid and pour the Brazil nut milk into your choice of airtight container. The finished milk should be stored in the refrigerator and used within 3 to 5 days.

Brazil Nut Milk’s distinct flavor works wonderfully in spiced concoctions and is especially good with flavor-rich dark chocolates. “Mmmmm!”

Double or triple the recipe as needed.

The Brazil nuts were measured before soaking.

In general, soaking nuts allows for greater availability of nutrients and less impact on digestion. Since Brazil nuts are fairly oily and have a very thin skin, I prefer to soak them for only a few hours (up to 4 hours).

Depending on the type of blender you have, the exact length of time needed to process the Brazil nuts will vary. When you first begin the blending process, the Brazil nuts will cause loud rattling, and as they become pulverized the rattling will lessen. It may take a bit of trial and error to gauge how smooth the pulp should be. If the Brazil nuts process for too long, the pulp will be superfine and require more time and effort to strain. However, if the Brazil nuts don’t process long enough, the milk could end up watery instead of creamy. After you’ve made Brazil nut milk a few times, you’ll get the hang of it.

This milk is meant to be mildly sweet. In the list of ingredients, I noted 2 medium dates (or 3 small dates), pitted. Two medium dates is equal to about one tablespoon, as are three small dates. I chose to list the dates freely to make it easier, but you can go with the tablespoon measurement if you prefer.

If your dates are not soft and pliable, you can soak them in a small amount fresh water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually soften up somewhat after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method.

Depending on your preference and how silky you like your milk, you have the option of using a fine-mesh strainer or a nut milk bag to separate the Brazil nut milk from the pulp. You can also use a paint strainer bag, some cheese cloth, or even a new pair of nylons. Whatever works for you!

You may notice the nut fat and water separate. No worries! That is completely normal. Just give the Brazil nut milk a gentle shake before you use it.

The leftover Brazil nut milk pulp can be either used immediately or reserved for later. If you are not able to utilize the Brazil nut milk pulp right away, you have a few choices as to how to store it for future use. It can be stored in an airtight container and kept in the refrigerator for one to two days, or it can be kept in the freezer and thawed when needed. For long-term storage, it can be dehydrated until completely dry, ground into a fine flour, stored in an airtight container and kept in the refrigerator.

Use the left over Brazil nut milk pulp for making breads, crackers, cookies, burgers, wrap fillings, etc. Using the pulp instead of ground whole nuts gives a wonderfully light texture to your creations.

Other milks to check out:

Almond Milk

Pumpkin Seed Milk

Using a high-speed blender, first blend together the almond milk, dates and vanilla bean seeds until creamy. Then add the diced strawberries and coconut butter and blend again until the strawberries seeds have been completely incorporated. If you have a Vita-Mix or other type of powerful blender, the end result should be virtually seedless. Pour the mixture into a tall glass. Garnish the glass with a small strawberry. Serve!

The listed ingredients should amount to roughly 18 to 20 ounces of strawberry shake.

This shake isn’t overly sweet, however if your strawberries are quite tart, you may need to increase the amount of dates to help balance it out. And, of course, if your strawberries are pretty sweet, you can decrease the amount of dates. Keeping the shake “just sweet” was my original intention, but it’s really going to come down to your individual preference.

The almond milk used for this recipe is a pre-sweetened blend. If you use plain almond milk, you may need to add a larger amount of dates to suite your taste.

Bourbon vanilla has a wonderful deep, dark flavor that at first seems mellow but then becomes more apparent as it lingers on the taste buds. It’s perfect for this recipe since the strawberries are the star characters and the vanilla plays a supporting role.

In the list of ingredients, I noted 1 tablespoon raw coconut butter. The coconut butter used in this recipe consists of coconut flesh blended with coconut oil, not to be confused with solidified coconut oil as the term “coconut butter” had suggested in past years. Coconut butter is rather concentrated but does not give an oily aftertaste. It is actually reminiscent of creamy white chocolate, perfect for desserts or for enjoying straight.

In the list of ingredients, I noted 6 small dates (or 4 medium dates, or 2 very large dates), pitted. Six small dates is equal to about two tablespoons, as are four medium dates and two very large dates. I chose to list the dates freely to make it easier, but you can go with the tablespoon measurements if you prefer.

If your dates are not soft and pliable, you can soak them in a small amount pure water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually soften up somewhat after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method.

Peaches & Cream Smoothie

Morning Spice Smoothie

Island Paradise Smoothie

My ‘lil’ Cacao Smoothie

Basic Green Smoothie

Using a high-speed blender, process all of the ingredients for about 2 or so minutes, until the dates and pumpkin seeds have been pulverized. Strain the date and pumpkin seed pulp from the liquid and pour the pumpkin seed milk into your choice of airtight container. The finished milk should be stored in the refrigerator and used within 3 to 5 days.

Pumpkin Seed Milk is just one of several alternatives to almond milk. Rotating the types of milk you make will increase your vitamin and mineral intake. Variety is the spice of life! [warm smile]

Double or triple the recipe as needed.

The pumpkin seeds were measured after sprouting.

Seeds that are soaked and sprouted are filled with life, allow for greater availability of nutrients and have less impact on digestion. Sprouting pumpkin seeds is easy. First soak the pumpkin seeds in pure water for at least six hours or overnight, then thoroughly rinse and drain them. Let the pumpkin seeds sprout for one day, rinsing and draining no more than two times. It really is okay to let the seeds become somewhat dry during the sprouting process. I’ve found that it produces better results. I like to use a mesh strainer for sprouting since it allows for easy rinsing, draining and proper air circulation. You can use whatever method works best for you. After one day of sprouting, there should be a smallish tail on the end of each pumpkin seed (see second picture above). The flavor of the pumpkin seeds also should have sweetened nicely.

Halawi is my ultimate favorite type of date to use when making pumpkin seed milk as it perfectly softens the natural sharpness of the pumpkin seeds. My second choice would be Barhi and third would be Medjool. Basically you’ll want to use a date that doesn’t overpower since pumpkin seeds are pretty punchy on their own. Dates really do have complex flavors and each type of date will uniquely enhance the overall taste. Try making the milk with different varieties to find out which blend you like best.

This milk is meant to be mildly sweet. In the list of ingredients, I noted 3 small dates (or 2 medium dates, or 1 very large date), pitted. Three small dates is equal to about one tablespoon, as are two medium dates and one very large date. I chose to list the dates freely to make it easier, but you can go with the tablespoon measurement if you prefer.

If your dates are not soft and pliable, you can soak them in a small amount fresh water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually soften up somewhat after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method.

Because seed milks generally produce a superfine pulp, we prefer to use a nut milk bag to separate the liquid from the pulp. You can also use a paint strainer bag, some cheese cloth, or even a new pair of nylons. Whatever works for you!

You may notice the seed fat and water separate. No worries! That is completely normal. Just give the pumpkin seed milk a gentle shake before you use it.

The leftover pumpkin seed milk pulp can be either used immediately or reserved for later. If you are not able to utilize the pumpkin seed milk pulp right away, you have a few choices as to how to store it for future use. It can be stored in an airtight container and kept in the refrigerator for one to two days, or it can be kept in the freezer and thawed when needed. For long-term storage, it can be dehydrated until completely dry, ground into a fine flour, stored in an airtight container and kept in the refrigerator.

Use the left over pumpkin seed milk pulp for making breads, crackers, burgers, wrap fillings, etc. Using the pulp instead of ground whole seeds gives a wonderfully light texture to your creations.

Other milks to check out:

Almond Milk

Brazil Nut Milk

No specific ingredient amounts are listed. Decide whatever amount of date paste you’d like to keep on hand for up to a week at a time and make it as thick or thin as you prefer. I opted for Barhi dates this time around (see first picture above), but you can choose whatever type of date you like. There are several different varieties to try! Date paste can be enjoyed in place of dates called for in recipes, and in some instances can provide more accurate measurement. We use it in our favorite spicy sweet mustard.

If your dates are not soft and pliable, you can soak them in a small amount pure water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually soften up somewhat after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method. Reserve the soak water for thinning out your date paste.

I like using a medium-sized mortar and pestle set to create date paste as I prefer making fresh pastes as needed, plus I can easily prepare smaller amounts. A large mortar and pestle will come in handy for making a big batches of date paste. Alternatively, as mentioned above, a high-powered blender or mini-food processor can also be utilized. Similarly add enough liquid to create a smooth mixture.

Depending on what you plan to add the date paste to, texture may play an important role. A blender or food processor will more than likely provide a creamier texture than hand-ground. You will need to decide which technique works best for a particular recipe.

As mentioned earlier, fresh juices and infused waters are optional liquid choices for thinning out date paste. Different types of herb or spice blends can also be added, dependent upon the recipe. Use your imagination and be creative!

Something helpful: If you’re looking for another alternative to honey, try using date paste thinned to a syrupy consistency.