When the cost of living is increasing and you want to stay committed to putting nutritious food inside your body, it is worthwhile setting time aside to make some ingredients from scratch.
Yes, I know that we are all time pressed and busy, but this little homemade milk hack takes only 10 minutes, when you have a high speed blender. I also know that this 10 minutes will save you money and that this 10 minutes will build self-trust as you let your body know you are taking full responsibility for getting nutrient dense foods into your daily routine.
Many of the women I work with find that when they reduce the quantity of dairy products in their diet at midlife, they feel a reduction in uncomfortable symptoms of menopause and many more women come into my practice stating that they just can’t digest dairy anymore, as it leaves them feeling bloated and gassy.
Many of us have concerns about the dairy industry or bovine growth hormones and are choosing an alternative to cows milk.
Plant based milks have their own separate issues, from the almonds used in almond milk reducing precious water supple in California and the inclusion of inflammatory processed seed oils in oat milk.
Hemp seeds offer a fantastic alternative for a milk, hemp seeds being packed with anti-inflammatory omega 3 fatty acids and phytoestrogens to gently top-up depleting estrogen in the body and the fact that they are a rich source of protein, calcium and magnesium.
It is also good to know that hemp plants grow in drier soils, needing less water and have long, strong tap roots that help to replenish degraded prairie soils with nutrition and to prevent soil erosion. Hemp is an all round good guy!
This recipe is quick to make and very simple. It would make a perfect addition to a weekly meal-prep routine and will provide enough milk for a daily latte throughout the week.
When you make this recipe at home, you know exactly what you are putting in your body and can choose only the nutrient-dense, whole-foods that build real health and energy in your body.
I used this milk in my recipe for Tiramisu Chia Pudding which you can find here.
Ingredients
1/2 cup Hemp Seeds
2 dates Pitted
Pinch Sea Salt
3 - 4 Cups Filtered Water (I used 3 cups for a thicker creamier milk)
Instructions
Add all of the ingredients to a high-speed blender and whizz on high until they are smooth and have formed a milk.
Place in a glass jar and refrigerate to use through the week. Shake milk before use to redistribute ingredients.