Nut or Seed Milk

Soaking time: 7 hours or overnight.
Cooking time: 1 hour

This is the healthiest, most nutritious, nut or seed milk you can have, since the seeds and nuts are properly prepared first, in order to make them fit for human consumption - see Grains, Nuts, Seeds & Legumes Must Be Properly Prepared.

The nuts and seeds are also ground up and cooked long enough to break down their fibers. That is because humans do not have digestive enzymes that break down fibers, called cellulose, like herbivores do, i.e. cows. Fibers are the cell walls of all carbs, or plant foods, including grains, nuts, seeds, legumes (peas and beans from pods), vegetables, fruits, sugars, spices, herbs, etc., in other words all foods not classified as protein or fat - see Raw Versus Cooked Carbs.

Therefore cooking them long enough releases all of the nutrients locked behind cell walls so they are available for humans to digest and utilize. It also means the large intestines will not be forced to create bacteria in order to break down fibers, which changes it into a fermentation pot. Fermentation also makes the large intestines acidic when it should be alkaline.

Before starting this recipe, soak 1 cup of "raw" seeds or nuts in enough water to cover them and 1 teaspoon of sea salt for at least 7 hours - overnight is also okay. Do not use roasted or toasted seeds or nuts since they contain unnatural (bad) oils. You can use any kind of nuts or seeds you wish or a combination of different nuts and seeds.

Be cautious about almonds, since they may be raw yet also irradiated (zapped with radiation, just like microwave ovens) due to more recent regulations in some countries, i.e. U.S. and Canada. Irradiating foods kills their nutrients (deadens foods) and when irradiated foods are consumed they change and damage the body's cells which can lead to cancer as explained in Microwaving & Irradiation Dangers – A Collection of Articles. Also blanch almonds to remove the skin before soaking them.

To blanche almonds put them in boiling water for 30 seconds. Drain off the water and plunge the almonds immediately into cold water. Drain off the water and squeeze the almonds between your fingertips to remove the skins.

Sunflower seeds alone are the mildest tasting.

Before making this drink prepare the nuts or seeds by soaking 1 cup for 7 hours, or overnight, in enough non-chlorinated water to cover them with 1 teaspoon of sea salt.

Ingredients

3 medium or large whole eggs
1 cup of raw nuts or seeds
non-chlorinated water

Preparation

Ensure you have soaked 1 cup of nuts or seeds for 7 hours, or overnight, in enough water to cover them and 1 teaspoon of sea salt first.
Drain the water from the nuts or seeds, and rinse them to remove the sea salt. There is no need to dry them.
Grind up the nuts and seeds.
Add a little non-chlorinated water to the ground up nuts or seeds, and mix them, adding more water gradually until you have a total of 3 cups.
Put them on the stove and bring them a boil, and then lower the heat to a slow boil, cooking them for 60 minutes, adding more water if needed since some water will evaporate out of it while cooking.
After cooking, add enough cold non-chlorinated water so the total amount of liquid equals 2 cups.
Make sure the mixture is totally cool, and not warm or hot.
Meanwhile put 3 whole eggs in the blender or food processor.
Pour the mixture of cooked ground nuts or seeds and water into the blender or food processor and blend it well with the eggs.
Add 2 cups cold non-chlorinated water and blend until it is thick and smooth.
Keep adding cold non-chlorinated water to thin the mixture, as much as your blender or food processor can handle without flowing over or bursting out the top. When the blender or food processor is full (be careful not to blend it on high speed when it is full or it will flow over), pour it into a glass container that has a lid or cover.
Add enough cold water to make 4 to 5 cups of milk, stir it well, cover it, and keep it in the refrigerator—it will keep 3 days or longer.

iHerb.com