After doing another round of the Blueprint Cleanse (3 days), I’ve made a concerted effort to really cut back on the amount of dairy in my diet (to see if I feel better off of it, not because I have anything against dairy in particular). I now also try to have fruit as the main portion of my breakfast. So this morning, I concocted a smoothie made with just homemade pecan milk and a banana.
For the “milk” base (roughly 3-4 smoothies worth), ingredients:
- 1 1/4 c. pecans
- 4 c. water
- 1/4 c. maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- dash of sea salt
- Soak the pecans in the water with a dash of salt overnight in the fridge (or at least 8 hours) — I’ve even forgotten and let the pecans sit for a day and a half before, and they were fine. Soaking the nuts longer actually cuts down on the bitter after taste that raw pecans naturally have.
- Blend the soaked pecans, with the water (which should now be kind of golden colored), syrup, cinnamon, and nutmeg. And you’re done with the base! If you want a smoother liquid (just crudely blended, the milk will be a little gritty/clumpy).
- Optional — you can strain I through a cheese cloth or something similar — I’ve used an open-basket loose-tea strainer of a tea pot that I have. However, I like to leave the ground nuts in, makes it more filling.
A batch of this usually lasts me about a week, maybe slightly longer. So I don’t know how long you can keep it for. Note: I only have a magic bullet blender (i.e., can only blend one serving of liquids at a time). So I divide up the soaked pecans/water and the spices into 3 of the blender cups and blend separately. Then I pour all 3 cups into a large tupperware and stir it together. Accomplishes the same thing, just takes an extra few minutes.
After you’ve got the base, blend together a banana with a portion of the pecan milk and you’ve got a delicious smoothie (that could pretty much double as a dessert too). Enjoy :)