Like most of us who have been sheltering in place these past several weeks, i only venture out to the grocery store once a week. This has led me to dig deeper into my pantry on several occasions when I’ve run out of this or that. As a result I’ve started making my own nut milk at least twice a week because daily immunity-boosting smoothies have become a thing around here and while I’ve run out of boxed almond milk a few times, I am well stocked on a vast variety of nuts. I’ve made cardamom macadamia nut milk, vanilla almond milk, pumpkin seed milk, hemp seed milk and my favorite so far, chocolate cinnamon hazelnut milk. But the thing about nut milks is…..a whole bunch of leftover nut pulp when you’re done. It felt ridiculously wasteful to simply toss that pulp into the compost bin so I started experimenting. I used it to make cookies (tasty but too soft and mushy), I put it in the smoothies (didn’t really do much for me) and then I tried making bliss balls with it. Eureka! They were divine.

This is an updated version of my original recipe (where I go onto further depth about adaptogens and how to use them). What with all the nut pulp that’s been happening lately, I’ve pretty much perfected it. I still use one or another of my favorite adaptogen blends and I’ve included links in the recipe. I’m always up for a hit of adaptogenic magic!

xo

Lisa