I plan to keep on keeping on with my kale for as long as I can find it in the supermarket, but now that we’re ushering in a new season, I am feeling as though things should get lighter and brighter around here. As an aside, I also dyed my hair from an auburn/brown/red back to blonde, so maybe I am just in the mood for lighter and brighter, all around? Probably : )
Random facts notwithstanding, this milk just looks and feels like Spring to me. It’s the prettiest pink color, the perfect balance of sugary and tart, and in my case a definitive throwback to the Strawberry Quik I used to sip on as a child. I have seen several versions of this floating around on Pinterest lately, most of which are made with almonds, and while delicious no matter which nut you choose to use, I prefer macadamias because of their inherent sweetness. Soaking the nuts ahead of time requires a bit of preparation, but this is otherwise super simple to make, and completely worth the wait!
- 1 Cup Raw Macadamia Nuts (or Almonds, or Brazil Nuts) + Water to Soak
- 4 Cups Filtered Water
- 2-3 Cups Sliced Fresh Strawberries
- 4-6 Pitted Medjool Dates
- 1 Tablespoon Raw Honey or Maple Syrup
- 1 Teaspoon Vanilla Extract
- Pinch of Sea Salt
- Soak the macadamia nuts in enough water to cover [on your counter], for at least 6 hours or overnight. Drain.
- Blend the nuts with the filtered water, strawberries, dates, honey and vanilla extract, until smooth.
- Pass the mixture through a fine sieve or a nut milk bag, extracting all of the solids. Macadamia nuts are grittier than almonds so I recommend straining the milk twice.
- Store in a jar for 2-3 days.