Brown Flax Seeds
By Cat, Dec 2017 (photo, right, from Wikimedia Commons)
My favorite milk is the real deal: fresh, raw goat or cow’s milk. I firmly believe that food sensitivities/allergies to ‘milk’ are limited to pasteurized milk, especially ultra-pasteurized milk. This is because the heat process damages (denatures) the milk’s proteins (casein and whey); the high-pressure/heat process for ultra-pasteurization does the most damage.
But there are times when one has to give up real milk, or when one wants more fiber in the morning smoothie, and this is when flax milk is an excellent option. However, it has a rather strange texture….
See also: Beverages Menu (under Nut/Seed Milks)
Flax Milk
This is adapted from All Recipes (1) and Healthful Pursuit (2). Sweetener is optional.
I like to use SweetLeaf liquid stevia drops (see Herb code WDN-12481 for more about SweetLeaf unflavored liquid stevia, the brand I use). I recently discovered SweetLeaf’s “Sweet Drops,” a liquid stevia product that comes in many flavors (see iHerb code WDN-12384 for more about their Vanilla Creme flavor).
Recipe:
- ½ cup Organic flax seeds
- 4 cups fresh, filtered water
- optional: 1 – 1 tsp pure vanilla extract or 1 – 2 drops liquid stevia or SweetLeaf’s Vanilla Creme Sweet Drops
- Equipment:
- blender
- nut-bag or a strainer with cheesecloth
- Blend flax seeds and water in a blender on high for 1 minute; allow to rest for 2 minutes. Blend again on high for 1 minute; allow to rest for 5 minutes. Blend again for 30 seconds.
- Pour milk through a nut bag or a strainer lined with cheesecloth into a pitcher or glass container; press solids with back of a spoon to extract liquid. Gather cheesecloth around solids; twist and squeeze to extract all the liquid.
