DRINK THE RAINBOW

Feed your spirit and your body with these nutrient dense nut mylk recipes.

Want to level up your milk game at home? Look no further. Each of these are perfect for the summer months, even kids will love them and you can use them in smoothies, soups, ice lollies and more! The best part - they are full of minerals and antioxidants.

Since completing the Artist’s Way last year, I’ve been drawn to things that evoke memories of my childhood, that spark a little joy and lightness and just look pretty! This combined with popping into the most gorgeous artisan store and cafe over the Christmas break and impulse buying a pack of almond milk straining bags and here we are. Feel free to switch things up, try out different colours or make these recipes your own.

THE BASE

You can use this for any almond milk recipe that you may need. This is my go-to for smoothies!

Ingredients:

• 1 cup organic almonds, soaked overnight

• 2 tablespoons coconut butter

• Pinch of flaky salt

• One date, pitted

• Splash of vanilla extract (can also use almond extract instead)

Directions: 

1. Add all ingredients to the blender, then fill with filtered water. Blend on high for 7-8 minutes.

2. Strain through milk bag or cheesecloth and store in fridge.

PINK MILK

High in micronutrients, rose is a potent, powerhouse for our health and one that I’ve started to incorporate into my diet more. Mixed with beetroot, which has the liver-detoxifying amino acid betaine, this rosy-hued milk will flood your skin with healing benefits and leave you gorgeously glowing.

Ingredients:

• 1 cup nut milk

• 1 small piece of beetroot (roughly 1 tablespoon of fresh beetroot, peeled) or 1 teaspoon beetroot powder if that’s easier

• 1 ½ teaspoon rose petal powder

• 1 date, pitted

• ½ teaspoon vanilla extract or vanilla bean

Directions:

1. Place all ingredients in a blender and blend on high for up to 1 minute. Strain mylk to remove any pulp or grit from the beet. Store in the fridge up to 5 days.

PURPLE MILK

Butterfly pea flowers are a staunch blue but mixed with the luscious scarlet from the beetroot, and watch the milk transform into a vivid purple. This blue flower in particular contains catechins, which have been studied to rev metabolism and burn adipose tissue. The lavender is a soothing source for menstrual cramps, while promising research indicates it can support hair growth.

Ingredients:

• 1 cup milk

• 1 teaspoon butterfly pea flower powder

• 1 small piece of red beetroot (roughly ½ tablespoon of fresh beet) or 1 teaspoon of beet powder

• ½ teaspoon dried lavender

• ½ teaspoon vanilla extract or vanilla bean

Directions:

1. Place all ingredients in a blender and blend on high until smooth. If the milk is still a blue tint, add additional beetroot/beetroot powder until purple. Strain milk to remove any pulp or grit from the beetroot and lavender. Store in the fridge up to 5 days.
   

   ORANGE MILK

The goji berry is packed with carotenoids which lower inflammation, and it’s also been thought to balance insulin and lower blood glucose levels. The adaptogenic schisandra, another potent berry, that can help to balance stress.

Ingredients:

• 1 cup nut milk

• 1 tablespoon goji berries, soaked in hot water for 10-15 minutes (or 1 ½ teaspoons goji powder)

• 2 teaspoons schisandra berries, soaked in water for 10-15 minutes (or 1 teaspoon schisandra powder)

Directions:

1. If you are making the recipe with the berries rather than the powder, soak in hot water to soften for 10-15 minutes.

2. Place all ingredients in a blender and blend on high for up to 1 minute. Strain milk to remove any pulp or grit from berries. Store in the fridge up to 5 days.

YELLOW MILK

This electric combination mixes together anti-inflammatory roots like turmeric and ginger, with aromatic cinnamon to boost your intake of the antioxidant, epicatechin. It’s also incredibly simple and I’m sure you’ll find most ingredients already in your pantry. I also add ceremonial grade cacao for a luxurious evening drink.

Ingredients:

• 1 cup almond milk

• 1 teaspoon turmeric powder

• ½ teaspoon ginger powder

• ¼ teaspoon cinnamon

Directions:

1. Place all ingredients in a blender and blend on high for up to 1 minute. Store in the fridge up to 5 days.

GREEN MILK

This deeply medicinal blend is made with nettles, one of the most mineral-rich leaves on the planet, plus chlorophyll to oxygenate the blood and clean out your body at the cellular level. The pitted date sweetens the deal. I sometimes add in my green powder to give it a super power boost.

Ingredients:

• 1 cup nut milk

• 2 teaspoons nettle powder

• 10 drops of liquid Chlorophyll

• 1 date, pitted

Directions:

1. Place all ingredients in a blender and blend on high for up to 1 minute until smooth. Store in the fridge up to 5 days.

BLUE MILK

The star of this Instagram-famous milk is the blue-green spirulina, rich in phycocyanin which rids the body of toxins. Add in the antimicrobial powerhouse that is Manuka honey and you’ve got an aquamarine tonic that not only tastes amazing but will have you feeling incredible.

Ingredients:

• 3 cups nut milk

• 1 tablespoon plus 2 teaspoons blue spirulina powder

• 1 teaspoon dried lavender

• ½ tablespoon Manuka honey

Directions:

1. Place all ingredients in a blender and blend on high for up to 1 minute until smooth. Strain the nut mylk to remove any grit from the lavender. Store in the fridge for up to 5 days.

The biggest thing with each of these (and any other combinations that you come up with) is to try things out, have fun and notice how they make you feel. Eating and drinking can be powerful mindfulness exercises so take your time. Engage your senses and slow everything down, if even just for a moment.