Easy Zerowaste Nut Milk

Where I live, nut/seed milk (vegan milk) comes in plastic lined cardboard packaging. This packaging is recyclable but only through a specialized process where the plastic and cardboard are separated. Unlike glass and metal milk cartons cannot be recycled indefinitely. Since this is the case, I’ve tried to make my own nut/seed milks.
Making nut/seed milk typically involves a high speed (very expensive) blender, but this recipe is so easy, and any blender/food processor can handle it. Traditionally you would soak whole raw nuts or seeds (almonds, cashews and sunflower are most common) overnight and throw them in a Vitamix (or another expensive blender) then strain with a nut milk bag or cheesecloth.
For my milks, I choose to make hemp milk because the seeds are soft and therefore easy to blend. For my other milk, I choose cashews because that’s what I had. The cashew recipe can easily use any nut butter you want.

What You’ll Need

-a blender or food processor IMG_5477

-nut butter and/or hemp seeds

-a metal sieve, cheese cloth, or filter

-water

-a jar or container

 

The Steps

Step One:
Add one to two tablespoons of nut butter OR add two to three tablespoons of hemp seeds to a blender or food processor
Step Two:
Add one cup (see notes) of cold/room temperature water
Step Three:
Blend until creamy

IMG_5472IMG_5473

Step Four:
Pour through a metal sieve (you can use a nut milk bag or cheese cloth) IMG_5476
Step Four:
Store in an airtight jar or container for up to a week in the fridge

If you try this let me know how you like it!

Note: you’ll want to taste adjust the water to nut/seed ratio.
The more nuts/seeds to water the creamer it will taste so think about what you want this for. If you want a coffee creamer try lowering the water content, and if you’re trying to replicate skim milk add more water.

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Zero Waste Healthy Breakfast

Most people start with groceries when going zero-waste, and where better to start than breakfast? This cereal is my go-to breakfast because it is zero-waste, healthy and versatile. I like to start my mornings with lots of fiber because it keeps you fuller longer and I’m always hungry.
I start off with a base of any cereal (bran flakes, multigrain flakes, corn flakes, millet IMG_5314 (2)flakes). You can buy these pretty easily in bulk or lower-waste packaging. I know bran flakes are not the most exciting thing, but the toppings make this. I’m obsessed with Dr. Greger (author of How Not to Die), and he recommends nuts, seeds and fruit in your breakfast. So I like to add a scoop of ground flax seeds, chia seeds, pumpkin seeds and hemp seeds. I add the same to oatmeal (also a great zero-waste breakfast).  All of these seeds are a great source  of “good” fat and high in omegas and protein.
After that, you need some fruit! A banana is a great way to get potassium, but I usually save them for smoothies and add dried berries IMG_5342(antioxidants!) to my breakfast. I use any combination of golden raisins, cranberries, currents or whatever else I have on hand. Fresh berries are good when they are in season. Fresh fruit can be found in grocery stores and farmers markets package free, and dried fruit can be found in bulk stores.

Lastly add some milk. I love almond milk the best, but anything works (I’ll post some nut milk recipes soon). Just make a coffee or tea and you’re good to go.
I hope this gives you some inspiration for breakfast and to make one meal a little more eco-friendly. Let me know if you try it and what your favourite breakfasts are.