I am so grateful to be living in a time where there are so many amazing dairy milk alternatives available to us. The recipe for this sunflower seed milk is one of my faves and so easy to make! I love sunflowers because they are relatively inexpensive to buy organic, can grow more locally to me than other seeds/ nuts, and have a lower environmental cost than almonds or other nuts. But before the recipe, here are a few reminders as to why you should try to avoid dairy milk (in case you aren’t already convinced)!
A few reasons as to why you should avoid dairy milk:
- The majority of humans stop producing lactase (the enzyme need to break down lactose) at the age of 5. This makes it very difficult for humans to digest
- The majority of milk available to us in stores is pasteurized, stripped of all its nutrients, and often comes from cows raised in conditions much less than optimal for a happy, healthy life.
- Nutrients found in store bought milk are synthetically added back after pasteurization. Synthetic nutrients are much less bio-available to the human body compared to ones that are found in natural food sources.
- If we are drinking skim milk – it is actually worse for us some of the nutrients added back are fat soluble meaning they need to be consumed with fat in order to be absorbed
- A lot of cows are given hormones and anti-biotics to produce more milk. When we drink milk from these cows, we are consuming these hormones and anti-biotics second hand. This is one of the largest contributing factors to a lot of the gut conditions and hormonal imbalances more prevalent today than ever before
- The environmental impact of raising cows is huge!! It is incredibly inefficient and not sustainable for humans to be drinking their milk at the rate we do
- Dairy by nature is acid forming and inflammatory in our bodies
And after all that, now on to the recipe!
– 1/3 cup sunflower seeds (pre-soaked for 6-8 hours)
– 4 cups filtered water
– 1 medjool date
– 1/8 tsp cinnamon
– A pinch of sea salt
– Optional: 1/8 tsp real vanilla extract
– Place all ingredients into a blender or Vitamix and blend on high until you reach a super smooth and homogenous texture. I recommend blending for approximately 3-4 minutes
– You can either enjoy as is (will be nice and creamy) otherwise strain with a nut milk bag. There are tons of options online for nut milk bags if you want to purchase one, click here
– Pour into a glass jar/ container and store in fridge for up 3-4 days! Be sure to stir well before each time you use, as it will separate in the fridge because there are no binders in it like the store bought nut milks have
NOTE: I prefer to skip the nut milk bag as it makes things much quicker and less messy 🙂
Other NOTE: feel free to use the same ratios of seed to water but mix up the nut or seed you use. Sunflowers are a little bit on the bitter side which I enjoy but if that’s not your favourite, raw cashews or soaked and peeled almonds are a great option for a more creamy texture