Kibby’s Blended Nut/Seed Milk – video + recipe!

Kibby’s Blended Nut/Seed Milk – video + recipe!

Creamy Nut/ Seed Blend Milk

*A special intro for all my lovely, true readers and viewers!  This one is for you!*

(Lolita, Ginger, Debbie, Lisa, Stephanie, Tara, Marcy, Patty and sorry if I missed anyone else – but you know who you are!)

This lovely, non-dairy milk is perfect to blend up for a menagerie of recipes.  I usually make an almond milk or a hemp seed milk, etc. but thought “why not put the two together with some other nuts and seeds and make it super special with LOTS of nutrition.”  So, a love affair was created and I had to share with you!

Nuts:  I am using almonds, which are highly alkaline in the NUT world and with a full spectrum nutritional profile.  Walnuts are chock-full of antioxidants, VitaminE,  including ellagic acid, which helps prevent cancer and boost your immune system; L-arginine, which supports blood vessel health by converting nitric acid; and melatonin, which regulates your sleep cycle and helps prevent radical damage.   Due to their high levels of omega-3s and mono-saturated fats, walnuts help the cardiovascular system in myriad ways, including preventing blood clots, erratic heart rhythms and inflammation. Eating walnuts has also been shown to lower your cholesterol while keeping a healthy ratio of HDL and LDL, add elasticity to your arteries, and even lower your blood pressure. (source)  Feel free to substitute any nuts that you have on hand in place of what I have used:  hazel nuts, brazil nuts, pecans, macadamia, cashew, etc.

Seeds:  I love healthy seeds!  I am using pumpkin seeds which contain high levels of omega-3 fats, zinc and carotenoids compounds, which are all beneficial for prostrate health.  They are also known to help rid the body of intestinal worms.   At the core of chia seeds’ medicinal properties are their high levels of heart-healthy omega-3 and omega-6 fatty acids and their unique ability to absorb roughly seven times their weight in water.   Chia is particularly rich in alpha-linolenic acid, or ALA, which research indicates is supportive of cardiovascular health.  Poppy seeds contain iron, phosphorus and fiber. They also contain thiamine and riboflavin as well as B vitamins.   My beloved hemp seed is also rich in omega-3 fats and an incredible vegan source of biologically available and easily digested protein.  And did you know 3 Tablespoons of Hemp Seeds = 11 grams of protein?  Pretty cool, huh!?

Recipe for nut/seed milk:

  • 4 cups fresh water
  • 1/2 cup soaked/rinsed raw almonds (soak from 8 – 12 hrs.)
  • 1/2 cup soaked/rinsed raw pumpkins seeds (soaked 1 -2 hrs.)
  • 1/2 cup soaked/rinsed raw walnuts (soaked 1 -2 hrs.)
  • 1 TB. chia seeds
  • 1 TB. hemp seeds
  • 1 TB. poppy seeds

Put all ingredients into a high speed blender (I use a Vitamix) or regular blender and blend for about 30 seconds.  This recipe yields about 3.5 to 4 cups milk.   Pour mixture into a nut milk bag or paint strainer’s bag over a bowl and gently squeeze till all the liquid is in your bowl and you are left with a bag of pulp (to be used later for crackers or pizza crust).  See recipe Raw or Baked CHEESY Almond Pulp Crackers.  I made the pulp into a pizza crust tonight and it turned out wonderful!  Just follow the recipe link for crackers above and press into a small round crust, bake at 300 degrees for 40 minutes, top with desired toppings (I used some roasted veggies I had in fridge, homemade marinara, and raw goat cheese), pop back in oven for about 10 minutes and enjoy!  We loved it!

At this point, you can leave the milk as is for recipes or go ahead and enhance with a pinch of sea salt, 1 – 2 tsp. of cinnamon, vanilla bean powder, or vanilla extract for a lovely creamer for your coffee, latte’s, herbal teas, tonics, smoothies and other recipes where milk is used.   I LOVE this blend!   Store in a glass mason jar or drink immediately – I did!   In the video, I mentioned adding Dandy Blend to it – I did this afterwards with a bit extra stevia, and 1/4 tsp. shilajit (optional) and it was FANTASTIC!  Have fun with it!


Come share your thoughts about this recipe, variations you tried and LOVED, or what videos you might like to see next and I could possibly work on (nothing too involved though).  I only have 15 minutes to work with on these videos. 🙂



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6 Responses »

  1. Kibby, you are not only genuine, but generous in sharing your journey. I would love to have your patient nature and positive attitude to take the time and do these things for myself. You are an inspiration. Now that it is getting colder and before we know it the sun will be down as I walk in the door from work (UGH) I was hoping you could post some simple soup recipes. I was thinking some simple soups that include cauliflower, broccoli and something to make it creamy like coconut or nut butter. If I see you make it in the blender I know I will do it. Thanks for your guidance and friendship. I am probably the senior member of this little group, but I still have the spirit of the “flower child” that has never left me.

    • Hi Marcy! Good to hear from you! Thank you! I’m not always patient, but I’m human. Soups are a perfect idea!! Thanks. I am finding myself leaning soups more myself with the chillier weather upon us. I’ll get some going for you SOON. I appreciate your friendship too! It doesn’t matter what age you are – you are HERE and the quality of YOU is what matters to me and others. You are a bright shining light in my eyes and heart and look forward to getting to know you better. Thanks for your suggestions, for they inspire me to inspire you. Have a great day! Talk with you soon. XO

    • Me too, Ginger! I do picture your face (and a few others) when I’m on camera so that I find the whole process easier and more comfortable for me. XO

    • Hi Cara! Thank you! So glad to have you here and please keep in touch and love to hear your suggestions and feedback. I do this for ALL of you who want the info. XO

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