October 30, 2017
Polyphenol – Berry Macadamia Nut Milk Recipe
Writen by Naomi Whittel |
Published on: October 30, 2017
Last week I shared with you my discovery for how much I love salmonberries! Now, whenever I’m on the West Coast during season I’ll be sure to eat these delicious polyphenol rich treats! It’s important to get a diversity of plant compounds in your diet. Eating a variety of polyphenols from different fruits and vegetables when you can offer your body more ways to counteract inflammation, keep your microbiome happy, and fully support your health and beauty. If you’re lucky enough to live in an area where salmonberries grow, or other berries like wild blackberries or mulberries, give these more exotic fruits a try. And no need to worry if you don’t, you can always substitute a variety of store-bought berries. Salmonberries are delicious on their own, but here’s another way to enjoy them in this homemade macadamia nut milk. See the recipe below to make your own macadamia nut milk, or buy unsweetened at the store.
Berry Macadamia Nut Milk
Serves 2
1 1/2 cup macadamia nut milk (see recipe below)
1 banana
1 cup salmonberries, or substitute blackberries, raspberries or blueberries
1/2 teaspoon fresh grated ginger
1/2 teaspoon fresh grated turmeric
dash of black pepper
2 teaspoons Cod Liver Oil
2 teaspoons collagen
Put all ingredients into a blender and blend on high for about 15 seconds until thoroughly mixed.
Macadamia Nut Milk
1 cup raw macadamia nuts
1/2 teaspoon sea salt
4 cups filtered water for blending, plus 2-3 cups for soaking
Soak nuts with salt and 2-3 cups of water, making sure nuts are covered by at least an inch. Cover with clean towel and soak for 2 hours at room temperature.
Drain and rinse nuts several times. Add to blender with 4 cups of water, blend on high speed until smooth and creamy, about 60 seconds.
Straining is not necessary, but if you want a completely smooth and grit-free milk, line a strainer with cheesecloth and pour through. Squeeze out as much liquid as you can from the cheesecloth. Use immediately or store in the fridge for 2-3 days.