Fortunately I am completely comfortable breaking my own rules.
I set this Farmers Market challenge for myself. Originally the plant was to post a smoothie recipe each month, based around ingredients I could find at the Otago Farmers Market (or whatever farmers market I happened to be near that month). Now I’ve redefined it – it’s a recipe. Most months. Still based on farmers market ingredients. (So much more do-able.)
This milkshake is really popular in my house after school. It’s actually two recipes – first you’re making nut milk, then you’re turning some of that into a milkshake. The trick is to strain it twice – first when you make the nut milk, and again after adding the raspberries – otherwise the berry seeds can make it kind of grainy (even my vitamix didn’t break them down completely).
If you don’t need/want it to be dairy-free, then regular milk would be much quicker as a base – but a whole lot less fun, as you would miss a. the excitement of finding pieces of walnut shell in hidden corners of your kitchen from now til eternity, and b. the flashback to (in my case) your one-and-only experience of milking a cow on a school visit to a farm at age 10.
Farmers Market Recipe August – Walnut and Raspberry Milkshake
1 cup walnuts (shelled and soaked at least four hours)
1 tablespoon sultanas (soaked 30 minutes)
4 cups water
1/3 cup raspberries (fresh or frozen – thawed if frozen)
1 tablespoon honey (to taste)
Drain walnuts and sultanas well. Place in blender with water and blend until smooth and creamy. Strain through a clean piece of muslin over a sieve, or use a nut milk/sprouting bag. Remove pulp and set aside to use in another recipe (see below).
Return 1 cup of milk to blender and add berries and honey. Blend and strain again. It is vital to drink this with a cool straw.
Variation: Make chocolate milk instead by leaving out the berries and honey, and substitute with 1 heaped tablespoon cacao or cocoa powder, a splash of maple syrup and 1/2 teaspoon vanilla extract.
A printable version of this recipe is here.
Leftover nut pulp can be used to make brownies – like this, or in cereal – like this. But wait, there’s more – someone has gone to the trouble of finding 133 ways to use it. If you just can’t figure out what to do with it, throw it in a resealable bag and freeze it until inspiration hits. Or failing all of that, given it to some happy chickens – they will thank you in their understated way, once they stop fighting over it.
Leftover nut milk can be stored in screw-top jars in the fridge or freezer. Lasts 2 -3 days in the fridge.
In my experience it is MUCH easier to make nut milk using a bag to strain it. If you’re thinking to yourself, “what in tarnation is a nut milk bag?”, see below. If you can’t live without having one of these, then email me – I have some for sale.
In other news, Nibl had a birthday on Sunday! If you haven’t already, skip on over to read all about it here. Thanks so much to everyone who’s been a part of our first year – starting a new business is a crazy, hold-your-breath-and-dive-in scenario, so thanks for joining me! I couldn’t do it on my own. Cheers!
Want more fantastic drinks to slurp on? Grab yourself some of my best recipes for free in this ebook.