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NUT MILK, SPROUTING & JUICE
Recipe Book
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Basic Almond Milk
Ingredients
• Yield: 3.5 cups• 1 cup raw almonds, soaked in
water
• 3.5 cups filtered water• 2-4 pitted Medjool dates*, to
taste (for an unsweeted Almond Milk, omit dates)
• Small pinch of fine grain sea salt, to enhance the flavor
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Basic Almond Milk
Directions:
1. Place almonds in a bowl and cover with water. It’s preferred to soak them
overnight (for 8-12 hours) in the water, but you can get away with soaking for
1-2 hours in a pinch.
2. Rinse and drain the almonds and place into a blender along with filtered
water and pitted dates (optional).
3. Blend on highest speed for 1 minute or so.
4. Place your Vita Nut Milk Bag over a large bowl and slowly pour the almond
milk mixture into the bag. Hold the top of the bag closed and gently squeeze
the bottom of the bag to release the milk.
5. Pour into a glass, airtight jar to store in the fridge for up to 3-5 days. Shake
jar very well before using as the mixture separates when sitting.
Notes: If your dates are dry/stiff, soak in water to soften before use. You can
also use another sweetener of your choice like maple syrup, honey or agave.
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Homemade Chocolate Almond Milk
Ingredients
• Yield: Approx. 4 cups• 1 cup raw almonds,
soaked in water• 3 1/2 cups cold water• 1/4 cup cocoa powder• 2-4 large Medjool dates,
to taste (you can also
use liquid stevia or maple syrup, to taste)
• Pinch of salt• 1 Tbsp vanilla extract
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Homemade Chocolate Almond Milk
Directions:
1. Place the almonds in a bowl, and cover them with water. Allow to soak for at least
12-24 hours.
2. Drain the almonds, and rinse well. Place the almonds into a high powered
blender with the 3.5 cups water, cocoa, dates, salt, and vanilla. Blend on high
speed for several minutes, until a creamy milk forms.
3. Place your Vita Nut Milk Bag over a large bowl and slowly pour the almond
milk mixture into the bag. Hold the top of the bag closed and gently squeeze
the bottom of the bag to release the milk.
4. Transfer the strained liquid to an airtight container, and store in the
refrigerator. It will keep for about 5 days in the fridge.
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Strawberry Almond Milk
Ingredients
• Yield: 4.5 cups
• 1 cup of raw almonds soaked for a minimum of 4 hours. Overnight is best.
• 3 3/4 cups of filtered water
• 3 tbsp honey, or sweetener of your choice
• ½ cup of strawberries
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Strawberry Almond Milk
Directions:
1. Drain the water from your nuts and rinse well.
2. In your blender, add your water and almonds and blend until the nuts are
adequately pulverized.
3. Place your Vita Nut Milk Bag over a large bowl and slowly pour the mixture
into the bag. Hold the top of the bag closed and gently squeeze the bottom of
the bag to release the milk.
4. Rinse blender and return liquid to it.
5. Add honey (or other sweetener, if desired) and strawberries.
6. Blend until desired consistency is reached.
7. Pour into a glass, airtight jar to store in the fridge for up to 3-5 days. Shake
jar very well before using as the mixture separates when sitting.
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Hemp Milk
Ingredients
• Yield: 2 cups
• 1/2 cup hemp seeds• 2 cups water• 1 tablespoon raw agave
nectar (or 2 medjool dates)
• 1/2 teaspoon vanilla extract
• Hempmilk Variations:
• Add 1/2 teaspoon orange zest
• Add 2 tablespoons raw cacao powder
• Add 1/2 teaspoon of spice such as cinnamon, cardamom, nutmeg, or allspice
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Hemp Milk
Directions:
1. In your blender, add your hemp seeds, water, sweetener and variations and
blend until the seeds are adequately pulverized.
2. Place your Vita Nut Milk Bag over a large bowl and slowly pour the mixture
into the bag. Hold the top of the bag closed and gently squeeze the bottom of
the bag to release the milk.
3. Rinse blender and return liquid to it.
4. Pour into a glass, airtight jar to store in the fridge for up to 3-5 days. Shake
jar very well before using as the mixture separates when sitting.
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Creamy Brazil Nut Milk
Ingredients
• Yield: Approx. 5 cups• 1 cup Brazil nuts (you
don’t have to soak them)
• 4 cups filtered water• 4 pitted dates• 1 pinch sea salt
• 1 tsp vanilla extract
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Creamy Brazil Nut Milk
Directions:
1. Place all ingredients into a high speed blender and blend them till totally smooth.
2. Place your Vita Nut Milk Bag over a large bowl and slowly pour the mixture
into the bag. Hold the top of the bag closed and gently squeeze the bottom of
the bag to release the milk.
3. Transfer the strained liquid to an airtight container, and store in the
refrigerator. It will keep for about 2 - 3 days in the fridge.
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Sesame Seed Milk
Ingredients
• Yield: 5 cups
• 1 cup sesame seeds• 1 tbsp hemp oil
(optional)• 4 cups filtered water• 2 dates, pitted
• 1 tsp vanilla powder or extract
• pinch Himalayan or sea salt
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Sesame Seed Milk
Directions:
1. Soak your sesame seeds in enough water to cover overnight in the fridge.
2. When you are ready to make your milk, drain and rinse your sesame seeds,
discarding the soak water.
3. Place your soaked sesame seeds and water in a blender and blend on high
for 30-60 seconds, depending on how powerful your blender is.
4. Place your Vita Nut Milk Bag over a large bowl and slowly pour the mixture
into the bag. Hold the top of the bag closed and gently squeeze the bottom of
the bag to release the milk.
5. Rinse out your blender and add your strained milk back in. Add your dates,
vanilla and salt.
6. Blend again until smooth.
7. Transfer the strained liquid to an airtight container, and store in the
refrigerator. It will keep for about 2 - 3 days in the fridge.
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Macadamia Nut Milk
Ingredients
• Yield: Approx. 5 cups• 1 cup raw macadamias
soaked for about 4 hours
• 3 or 4 cups of purified water (depending on how rich you want the
milk to taste and what you are using it for. The less water you use, the thicker your milk)
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Macadamia Nut Milk
Directions:
1. Place 1 cup of raw soaked Macadamia in your blender with 3-4 cups of water,
depending on how rich you want the milk.
2. Place your Vita Nut Milk Bag over a large bowl and slowly pour the mixture
into the bag. Hold the top of the bag closed and gently squeeze the bottom of
the bag to release the milk.
3. Sweeten, if desired, using maple syrup, yacon syrup, agave, coconut sugar
or honey. Transfer the strained liquid to an airtight container, and store in the
refrigerator. It will keep for about 4 - 5 days in the fridge.
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Cinnamon Vanilla Cashew Milk
Ingredients
• Yield: 4 cups
• 1 c. raw cashews, soaked for at least 4 hours*
• 3 c. water• 2 tbsp. Grade B maple
syrup (more if you want
it sweeter, or pick the sweetener of your choice)
• 1 tsp. ground cinnamon• 1 vanilla bean, cut &
scraped
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Cinnamon Vanilla Cashew Milk
Directions:
1. Blend all the ingredients together until smooth. With a high-powered
blender, you should be able to get the cashew milk completely smooth.
2. Place your Vita Nut Milk Bag over a large bowl and slowly pour the mixture
into the bag. Hold the top of the bag closed and gently squeeze the bottom of
the bag to release the milk.
3. Transfer the strained liquid to an airtight container, and store in the
refrigerator. It will keep for about 2 - 3 days in the fridge.
*Note: To soak cashews, place them in a bowl and cover them with water. Let
them sit for 4 hours, then drain and rinse.
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Sunflower Seed Milk
Ingredients
• Yield: Approx. 5 cups• 1 cup raw, unsalted
sunflower seeds• 4 cups filtered water• 2 tablespoons maple
syrup, or sweetener of your choice
• 1 vanilla bean or ⅛ teaspoon vanilla paste or ¼ teaspoon pure vanilla extract
• Pinch sea salt
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Sunflower Seed Milk
Directions:
1. Place sunflower seeds in a glass container and cover with water. Cover and allow
to soak on the counter for 8 hours.
2. Drain water, rinse well and add to your blender along with 4 cups of clean,
filtered water.
3. Blend water and seeds for up to 3 minutes, depending on your blender
power and speed.
4. Once complete, pour seed milk into your Vita Nut Milk Bag over a large
bowl. Gently pulse the bag with your hands until all liquid has been strained
out.
5. Rinse out your blender, add the sunflower seed milk back to it, add the
maple syrup (or sweetener of your choice), vanilla and salt. Blend for 20-30
seconds.
6. Pour into an airtight container, and store in the fridge for up to 2-3 days.
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Pumpkin Seed Milk
Ingredients
• Yield: 4 cups
• 1 cup raw pumpkin seeds soaked for about 4 hours
• 2 1/2 - 3 cups filtered water, or more to taste
• 1 tsp vanilla extract or 1/2 tsp regular (optional)
• 3 pitted dates, OR 2 - 3 Tbsp maple syrup, yacon syrup, raw agave, raw
honey, or sweetener of your choice
• 1 Tbsp NON GM sunflower lecithin (optional to emulsify and make creamy)
• 1 Tbsp coconut butter (optional if you want a richer milk)
• pinch of Celtic sea salt or Himalayan salt
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Pumpkin Seed Milk
Directions:
1. Place all ingredients in your blender and start blending at low speed.
Quickly accelerate to high speed until all of the seeds are completely
pulverized - approximately 1 - 2 minutes, depending on your blender.
2. Pour seed mixture into your Vita Nut Milk Bag over a large bowl. Gently
pulse the bag with your hands until all liquid has been strained out.
3. Sweeten to taste.
4. Keep in a sealed glass jar in the fridge for two days, possibly three if kept
very cold.
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Brown Rice Milk
Ingredients
• Yield: Approx. 5 cups• 3/4 cup brown rice• 7 1/2 cups of water,
divided• 1/2 tsp pure vanilla
extract
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Brown Rice Milk
Directions:
1. In a saucepan, bring rice and 3 cups of water to a boil. Reduce to a simmer, and
cook for 45 minutes, adding water if the pan dries out.
2. When rice is soft, remove from heat and add 4 1/2 more cups of water and the
vanilla.
3. Stir, then let sit for an additional 45 minutes.
4. Transfer soaking rice to a blender or food processor to mix for 3-4 minutes.
5. Strain through your Vita Nut Milk Bag into a large bowl.
6. Transfer rice milk to an airtight container, and store for up to 4 days in the fridge.
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Raw Coconut Milk
Ingredients
• Yield: Approx. 4 cups• 1 cup coconut meat from
a young Thai coconut• 3 cups of raw coconut
water from a young Thai coconut
• 2 Tbsp coconut butter (optional to make even creamier)
• 1 Tbsp NON GM sunflower seed lecithin (optional as an emulsifying agent)
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Raw Coconut Milk
Directions:
1. Place all ingredients in your blender and blend approximately 1 - 2 minutes until
creamy.
2. Strain through your Vita Nut Milk Bag into a large bowl.
3. Transfer milk to an airtight container, and store for up to 4 days in the fridge.
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Hazelnut Milk
Ingredients• Yield: Approx. 3 cups• 1 cup raw hazelnuts
soaked overnight (about 12 hours)
• 2 cups of filtered water or more depending on your preference
• 1 tsp alcohol-free pure vanilla extract or 1/2 tsp regular (optional)
• 3 – 4 pitted dates, OR 3 Tbsp maple syrup, yacon
syrup, raw agave, raw honey, coconut sugar, OR some stevia
• 1 Tbsp NON GM soy or sunflower lecithin (optional to emulsify and make creamy)
• 1 Tbsp coconut butter (optional if you want a richer milk)
• pinch of Celtic sea salt or Himalayan salt
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Hazelnut Milk
Directions:
1. Place all ingredients in your blender and start blending at low speed. Quickly
accelerate to high speed until all of the nuts are completely pulverized - about 1
minute.
2. Place your Vita Nut Milk Bag over a large bowl and slowly pour the mixture into
the bag. Hold the top of the bag closed and gently squeeze the bottom of the bag to
release the milk.
3. Transfer the strained liquid to an airtight container, and store in the refrigerator. It
will keep for about 4 - 5 days in the fridge.
Note: You could flavour the milk with 1/4 cup raw cacao and sweeten to taste for
chocolate hazelnut milk.
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Strained Greek Yogurt
Ingredients
• Your preferred form of regular yogurt (fat content, flavor, sugar content, quality of milk, etc.)
• Vita Nut Milk Bag
• Bowl for catching the strained whey
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Strained Greek Yogurt
Directions:
1. Suspend your Vita Nut Milk Bag by its drawstring over the bowl.
2. Pour desired amount of yogurt into your Vita Nut Milk Bag cloth.
3. Allow the yogurt to strain undisturbed for 8 - 12 hours.
4. When all the whey is strained out of your yogurt, you’ll be left with thick, creamy
Greek style yogurt.
Try this recipe out with your Greek Yogurt: Layer yogurt, your favorite
granola, and fresh berries in a parfait glass, and drizzle with honey. Enjoy!
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How To Sprout Nuts, Seeds, Legumes & Grains
Ingredients
• 1/2 C. nuts, seeds, legumes or grains
• Filtered water (you need double the amount of water to seeds)
Equipment:• 1 jar
• Vita Nut Milk Bag
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How To Sprout Nuts, Seeds, Legumes & Grains
Directions:
1. Soak the seeds for 12 hours/overnight in filtered water, in a lidded jar. After that
time you may see seed skins floating in the water, if you can, try to remove them
(they could become moldy if not removed).
2. You can add the seeds to a bowl of warm water and gently rub the seeds to allow
the seed skins to come off. Discard the seed skins.
3. Add your seeds to your Vita Nut Milk Bag. Rinse the Bag and tie it up by its
drawstring to hang over a bowl underneath to catch the water droplets.
4. Every 8 hours (or about twice a day, for two days or so) rinse the Bag. Properly
rinsing and draining water from the bag will help improve the sprout flavour and
prevent them from rotting.
5. Once they have sprouted, you will begin to see little tails on the pointy side of the
seed, legume, or nut.
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Green Juice Recipes: Note
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Please Note: In the recipes below, a juicer is called for. If you do not have a juicer, you may blend the produce in a
high-speed blender until everything is pulverized and then strain through the Vita
Nut Milk Bag.
Simply Green Juice
Ingredients
• 5 Handfuls of Spinach• 3 Kale Leaves• 3 Celery Stalks• ½ Cucumber• ½ Lemon• 2 Fuji Apples
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Simply Green Juice
Directions:
1. Pass all ingredients through your juicer.
2. Strain juice through your Vita Nut Milk Bag for smooth, pulp free juice.
3. Drink immediately, or store in an airtight container in the fridge for up to a day.
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Green Detox
Ingredients
• 1 Bunch Cilantro• 2 Cucumbers• 2 Green Apples• 1 Lime
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Green Detox
Directions:
1. Pass all ingredients through your juicer.
2. Strain juice through your Vita Nut Milk Bag for smooth, pulp free juice.
3. Drink immediately, or store in an airtight container in the fridge for up to a day.
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Drink Your Produce Green Juice
Ingredients
• 4 carrots • 1 cucumber• 1-2 cups of spinach• 1 lemon • 1 gala or pink lady apple• 1 pear
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Drink Your Produce Green Juice
Directions:
1. Pass all ingredients through your juicer.
2. Strain juice through your Vita Nut Milk Bag for smooth, pulp free juice.
3. Drink immediately, or store in an airtight container in the fridge for up to a day.
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Green Lemonade
Ingredients
• 3 cups of spinach• 1 lemon • 1 cucumber • 1 pear • 1 gala apple
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Green Lemonade
Directions:
1. Pass all ingredients through your juicer.
2. Strain juice through your Vita Nut Milk Bag for smooth, pulp free juice.
3. Drink immediately, or store in an airtight container in the fridge for up to a day.
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Cold Brew Coffee
Ingredients
• 4 oz. ground coffee (good, rich roast)
• 32 oz. of cold water• Yield: 4 cups (8 oz.) of
coffee
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Cold Brew Coffee
Directions:
1)In a container, mix ground coffee with water. Cover and allow to sit at
room temperature eight hours or overnight.
2) Place your Vita Nut Milk Bag over a pitcher, or other container. Pour coffee/
water mixture through the bag, allowing all liquid to run through, squeezing
the Bag if necessary. Discard grounds.
3) Place coffee liquid in the fridge and allow to cool. Enjoy as desired, adding
your choice of sweetener, creamer, nut milk, etc.
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Thank You
Thank you for taking the time to read our book. We hope you enjoyed it as
much as we enjoyed making it.
If you have any questions on the Vita Nut Milk Bag please email:
www.VitaNutMilkBag.com
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