Screen Shot 2017-05-07 at 4.21.13 PM.png


Welcome to the weeks of training for my first marathon.

Homemade Raw Almond, Walnut, + Coconut Smiles Milk

Homemade Raw Almond, Walnut, + Coconut Smiles Milk

GUYS!!! I made my own nut milk!  I'm not really sure what I was expecting, but it blew my mind how good it was.  Much better than store bought nut milks by far.  I've read a lot of books and blogs about homemade nut milk but never got excited about it.  As easy as it was, I never had any interest in exploring raw nut milk making.  That is until I noticed all the partially filled mason jars of raw nuts I had.  Those jars had been sitting there, a quarter of the way filled, for at least a month now.  It was time to make something with them and replenish. 

I remember seeing a recipe in Run Fast. Eat Slow. for hazelnut milk and figured the process would be the same no matter what type of nuts they were.  So I did a rough measure of the raw almonds, walnuts, and coconut smiles and soaked them overnight.  I made my first batch of milk the next morning and it was glorious.  The flavors and mouth-feel of homemade nut milk are clean and silky, unlike store bought milks which can be more viscous and taste a little artificial in comparison.  The bonus to all of this is that it's Alex approved.  He's definitely a cow's milk kind of guy but I forced a glass his way and got a, "Yeah, I'd drink that".  

Side note: Alex and I have gotten up to 15 miles in our training runs.  We surprised ourselves when we felt ok afterwards.  Both of us have been listening to the Runner's World podcasts and they've changed the way we think about our training.  I highly recommend them to anyone who's running a marathon for the first time.  

We've been biking since taking a small running hiatus due to Alex's shin splints.  The one thing we've learned from the Runner's World podcasts is that the most important thing as a first time runner, or any runner for that matter, is to make it to the starting line healthy.  And that's what we plan to do.

The hiatus has lead me to make a pretty expensive/ spontaneous bike purchase which I had a little buyer's remorse about when I hopped in the saddle and realized it 1) was not a stationary bike and 2) I had not ridden a bike in, o, maybe 15 years.  Oof.  But Alex has been super patient with taking me out on the road and I'm excited to report that I've made progress!  We've cycled two weekends in a row and it's been really enjoyable.  We're back to running next weekend though.  Hoping we can squeeze both activities in going forward. 

Anyway, back to the nut milk.  The technique is the same for all types of nut milk which makes me excited to try different combinations of raw nuts + toasted nuts and mix n' match different varieties of nuts.  

This "pina colada" recipe that I'll give you was a total accident.  I was super thirsty when we got home from the laundromat this afternoon and needed something sweet and thirst quenching.  I had every intention of making a berry smoothies with frozen fruits and nut milk but for whatever reason, grabbed the container of pineapple instead.  I don't regret it. 

Homemade Raw Almond, Walnut, and Coconut Milk "Pina Colada"

1 cup whole raw almonds
3/4 cup raw walnut halves
1/2 cup raw coconut smiles
4 cups water, for soaking
5 cups filtered water, for milk
pinch of Celtic sea salt
1 cup fresh pineapple, cubed

Things you'll need to make the nut milk:
Fine mesh strainer
Cheese cloth, double layered (or a nut milk bag) 

To make the nut milk:
Soak almonds, walnuts, and coconut smiles overnight in a large bowl with your 4 cups of water.  

The next morning, drain and rinse the nuts.  Put in blender with 5 cups of filtered water and blend until smooth, about 3 minutes. 

Meanwhile, prepare your straining station.  In a large bowl, later with your fine mesh strainer and a double layer of cheesecloth.  

Pour nut milk mixture over the cheesecloth in your straining station.  Gather the edges of the cheesecloth into the center and squeeze over the mesh strainer until you've gotten all of the milk and the pulp is dry.  Discard the pulp. 

Add a small pinch of salt to your mixture and transfer to a storage container--I like to use a large mason jar to store my milk.  Keeps for up to 1 week in the fridge.  

For the Pina Colada: 
Pour 1 1/2 cups of nut milk into the cup of your Nutribullet or blender.  Add pineapple and blend until smooth.  Serves 2.  

What a Year!

What a Year!

Mango Coconut Milk Couscous Bowl

Mango Coconut Milk Couscous Bowl