Monday, November 7, 2011

Raw Mint Choco Chip Mylk

In the mood for something chocolately last night, I thought I would have some chocolate milk this morning - raw & vegan, of course!  So I put a handful of Brazil nuts in a jar, covered them with water & left them soaking overnight.  This morning, I drained & rinsed the nuts & put them in my VitaMix with a few other things & started blending.   I used fresh mint from my garden (which is still producing - it hasn't frozen yet here - YAY!  And by the way, it LOVED the rain this morning - so did I!!) - we are so blessed.  Here's the recipe (all ingredients are raw):

- Handful of Brazil nuts
- 2 Tbs hemp seeds
- 2 C water
- 1 soft date, pitted (soak in warm water to soften first if needed)
- 1 Tbs coconut cream concentrate*
- 1 Tbs coconut oil
- Handful of carob nibs
- 1 tsp cacao powder
- 1 tsp spirulina
- Several sprigs of fresh mint

Blend the nuts, seeds & water until smooth.  Add reminder of ingredients & again, blend until smooth.

* I used Tropical Traditions coconut cream concentrate (which is just blended coconut in a jar); I also equally love & highly recommend Wilderness Family Naturals coconut spread - they are the same thing, both wonderful products!  If you don't have this, you can certainly use any other kind of coconut: fresh young Thai coconut meat or fresh mature brown fuzzy coconut meat (I would use a little more than a Tablespoon), coconut chips/flakes/shreds - whatever.  Adjust the amounts if necessary.  You can also strain the pulp out of the Brazil nut &/or coconut milk if using the mature coconut - IF you want.  I left the Brazil nut pulp in today, & sometimes I like to leave the pulp in when I make coconut milk from a mature coconut.  Mature coconut pulp is VERY good if you need a little extra fiber in your diet, if you know what I mean...  ;-)

Ok, so here's the finished product:




I wish you could taste it...hey, you can!  Make this & let me know what you think!!

Eat ya' veggies!!  ;-)
Love,
Kat
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2 comments:

  1. Kristine SheehanNovember 7, 2011 at 1:06 PM

    OMG, that sounds devine Kat, thx!!! Question, do you mean cacao nibs or are there really carob nibs? Never heard of carob nibs. Plus, I saw on at least 2 sites that brazil nuts don't need to be soaked, forget why, there was a reason. Have you ever heard/read this? Dang, I wish I cld remember why! That coconut cream concentrate stuff is soooooo delish, but it's sooooo expensive too, at least I think it is. I guess tho that you don't use a ton of it, just a little dab will do ya, huh? Love the blog site, I have to do this!!!! Geez, I wish I knew where to start! Have a great week, girl!! *HUG* Kris Sheehan

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  2. Kat ConradMarch 20, 2012 at 9:49 AM

    Thanks, Kristine!! Yes, carob nibs do exist! They are pieces of carob pods, not as small as cacao nibs & sometimes you run across a seed, but they're delicious - they have a naturally sweet, chocolate flavor but have no caffeine & are loaded with nutrients, just like raw cacao. I ordered them from Starwest Botanicals. You could use cacao nibs in this recipe too.

    Yes, you are correct - Brazil nuts do not need to be soaked because they don't contain any enzyme inhibitors to rinse away. However, in order to blend them into a smooth milk it's best to soak them before blending.

    The coconut cream concentrate is delish! It's a little pricey but you're right, you don't use too much at a time.

    Hugs to you too, & thx for your support! :-)
    Kat

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