Favorite Nut Milk Recipe

Vegan nut-milk-2-660x240

Header Photo Credit: CAN CAN Nut Milk

After much experimentation, I want to share with you my favorite nut milk recipe to date. It’s made from acombination raw brazil nuts and almonds. I actually love the taste of the milk I make with brazil nuts alone, but the problem is I love it a little too much! Why? Brazil nuts contain a large amount of selenium, an important mineral that gives us antioxidant protection and support for proper thyroid and immune function. We need only a small amount, however, and too much of it in our system can lead to adverse health effects. This is why I decided to do a 50/50 split of brazil nuts and almonds, which I consider a super food due to their LDL cholesterol-lowering effects and high nutrient content including vitamin E, magnesium, and potassium.

milky smoothie

The only equipment you need is a high speed blender (I’m partial to the Vitamix) and a nut milk bag, which you can find online or at your local health food store. I also like to order the almonds online to ensure they are truly raw. (almonds grown in the U.S. are required by law to be pasteurized, which typically involves high heat, yet the company is still permitted to label them “raw”.) Find almonds grown outside the U.S. that specifically say they are raw AND unpasteurized. For more information on this topic click HERE.


  • 1/2 cup raw brazil nuts
  • 1/2 cup truly raw almonds
  • 3.5-4 cups water
  • 3 medjool dates (pitted)
  • 1 tsp pure vanilla extract
  • cinnamon to taste

Soak the nuts in water for a minimum of 12 hours, preferably 24 hours. Rinse thoroughly and place in Vitamix or other high speed blender. Add the rest of the ingredients (less water means creamier and thicker milk). Blend thoroughly. Pour into a nut milk bag that you have placed in a large bowl. Slowly, strain the liquid through the bag by twisting and squeezing it until no more liquid comes out. Pour into container that seal as tightly as possible and store in refrigerator. Best if consumed within 48 hours, but will usually be ok for 72 hours.



Top 10 Sexy Fit Vegan™ Approved Holiday Recipes


Hi and Happy Holidays!!! Thanksgiving has passed, but December is a time full of holiday parties, festive events, and of course, tons of tempting, unhealthy food. My Thanksgiving Survival Guide applies to all the challenges you face this month sticking to a plant-based diet, so use it! I am taking this opportunity to give you a list of 10 top “Sexy Fit Vegan™ Approved” holiday recipes, covering foods in every course. They are all either gluten-free or easily modified to be. You can be confident that by choosing any of these recipes, you are nourishing your body, and the bodies of your friends and family with nutritious, delicious, and satisfying delights. Enjoy!!!

1. Golden Australian Cauliflower Cream SoupCauliflower-Soup

2. Easy Herbed White Bean Dipwhite-bean-dip

3. Kale Slaw with Curried Almond Dressing kale-slaw

4. Refreshing Quinoa Salad


5. Dreena’s Nofu Love Loaf


6. Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary & Garlicroasted-brussels-sprouts-and-fingerling-potatoes-with-rosemary-6793-2

7. Harvest Stuffed Portobella Mushrooms stuffed-portobellas

8. Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche tofu-quiche

9. Strawberry Lime Nutty Flax Coconut Muffinsstrawberry-lime-muffins 

10. Creamy Dreamy Peppermint Pattiespeppermint-patties


A Delicious Salad Experience with a Kick

Vegan Salad with a Kick

As simple as it is, I just don’t seem to get tired of this salad thanks to the creative dressing my boyfriend came up with! You can be creative and switch up the greens and veggies, and add proteins like tempeh! Adjust the wasabi amount to your liking. The wakame seaweed is not only a tasty addition that goes well with wasabi, but it also is said to help burn fat, and contains some very important nutrients such as magnesium, iron, vitamins A, C, E, K, D, and Riboflavin. 


  • organic greens of your choice
  • cucumber
  • tomato
  • avocado
  • red cabbage shreds
  • carrot shreds
  • bean sprouts
  • sesame seeds
  • dried wakame seaweed
  • Pick one: organic shelled edamame, tempeh, tofu or quinoa

Dressing (3-4 servings)

  • 2 TBSP wasabi paste
  • 4 TBSP Liquid Braggs Amino Acids or Low Sodium Gluten Free Tamari
  • 4 TBSP organic, extra virgin olive oil
  • 2 TBSP champagne vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 teaspoon italian seasoning


Open Face Avocado Arugula Sandwich

A super easy, nutritious, and satisfying meal! (Warning: Not to be eaten on or before a date!)



  • Gluten-Free Bread (I recommend Udi’s brand), toasted
  • Avocado, sliced
  • Roasted Garlic in Olive Oil, sliced
  • Organic Sun Dried Tomatoes in Olive Oil
  • Fresh Organic Arugula


On top of the piece of toasted bread, place the avocado, garlic, and sun dried tomatoes. Top with a handful of arugula and enjoy!

Steamed Veggie “Stir-Fry”

Vegan Stirfry

Serves 2-3

  • 1 cup uncooked quinoaquinoaStirfry
  • 3 cups of mixed vegetables (pre-cut chunks of any combination you like – carrots, broccoli, mushrooms, peppers, etc)
  • 2 tablespoons of Bragg’s liquid aminos (natural soy alternative)
  • 1/2 cup of filtered water
  • 1 tablespoon of sweetener of your choice – Stevia, agave, or turbinado
  • 2 tablespoons of olive oil
  • 1/2 cup of diced yellow onions and/or garlic
  • (optional)pinch of chili pepper flakes (or season to taste if you prefer spicier flavor)
  1. In medium sauce pot, cook quinoa according to directions of the brand. (Usually for pre-soak & rinse quinoa, bring quinoa to a boil, then simmer for 15 mins and let stand.) Then set aside.
  2. Combine the Bragg’s, water, and sweetener in small mixing bowl to make the sauce, and set aside.
  3. In a medium to large frying pan, coat with vegetable oil.
  4. Sauté the yellow onions and/or garlic for 1-2 mins on medium-high heat.
  5. Add the mixed vegetables to the frying pan, pour the sauce over the vegetables, and sprinkle the chili pepper flakes if desired.
  6. Cover and cook on low heat for 10 mins.
  7. Serve mixed veggies over quinoa and pour a little of the sauce left in frying pan on top.

Raw Cashew Milk

Vegan Cashews



[list type=”5″]
  • 1 cup Cashews
  • 2 cups of filtered Water
  • (optional) dash of Vanilla
  • (optional) dash of Sea Salt
  • (optional) 1 teaspoon of sweetener of your choice – dates,  Stevia, agave, or turbinado



[list type=”1″]
  • Soak cashews in water overnight or at least 8 hours.
  • Rinse cashews and drain.
  • Put soaked cashews in blender and add filtered water.
  • Gradually blend from low to high speed for 2 minutes.

Should keep in refrigerator for 3 days.