Easy "Milk" Recipes

FOR BABY/TODDLER

Use these recipes in addition to regular formula and/or milk.

You will need to strain the powdery pulp in the blended nut milks so they do not clog the bottle nipples.

EQUIPMENT

Mesh strainer

Blender

Pot

Nut Milk

Grind in blender 1/3-1/2 cup organic nuts to a fine powder.  Slowly add 1 cup cold water.  Good nuts to use are raw cashews and blanched almonds.  (Blanch almonds by pouring boiling water over almonds, let stand for two minutes, and drain.  Remove skills by pressing each almond between your thumb and index finger and popping the nut out of its skin.)

Super Easy Soy Milk

In blender, combine

    1/2 cup silken tofu

    1 1/2 cups milk or water

Homemade soy milk made with water has little calcium and vitamin D and no vitamin K.  You can buy soy milks at your natural foods store.  Make sure you get a brand that is enriched with calcium and vitamin D.

*If you are making your own milk because of lactose sensitivity, DO NOT use milk.  Only use milk if you do not have allergies.

Warm Super Milk

Boil 1 cup water.  Place in blender with

    1 tablespoon nuts

    1 teaspoon flaxseed

    1 teaspoon pumpkin seeds

    1 tablespoon blackstrap molasses or other sweetener

All ingredients should be organic.  Blend until smooth.  Shake or stir before sipping and drink immediately.

SOURCE: Super Baby Food, Ruth Yaron

OVER AGES 5

EQUIPMENT

Mesh strainer

Blender

Pot

Almond Milk

    1/3 cup raw, organic almonds

    3 cups water

Boil 1 cup of water. Drop in your almonds. Let them boil for about 3 minutes and then pour everything through your metal mesh strainer. Pour the almonds out onto a plate and let them rest for a few minutes until they are cool enough to touch with your hands.  Once cooled, rub off their papery skins and discard.

Put blanched nuts and 2 cups of fresh water into blender. Blend until most almonds have been crushed and the milk is creamy, white, and thick. You may have to pulse the blender, and shake from time to time, as the nuts can get stuck under the blades.

Pour the milk through the strainer. Set the pulverized nuts aside. And Voila! Almond milk!

Cinnamon Rice Milk    

    1 cup long grain rice, rinsed

    2 quarts water

    1 cinnamon stick, broken into pieces

    1 teaspoon vanilla (optional)

    1/2 cup white sugar

In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.

After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.

Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

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