Beet Hemp Milk
Tips for making without measurements:
- Play around with the ratios of beet and hemp seeds to water. Stream in water as you blend until you reach desired consistency. The less water used with result in more of a beet hemp cream rather than a beet hemp milk, which is delicious served almost as a whipped cream on desserts, porridge, or soups.
- If you’re unsure about the whole beet thing, start with half the amount and taste. Blend in little by little until you reach the perfect beet flavor for you!
- 1 -2 medium purple beets, peeled and chunked
- 1/4 - 1/3 cup hemp seeds
- 1-2 dates, pitted
- Water, as needed
- Celtic sea salt
Place all ingredients in a high-speed blender. Blend on high until smooth, adding water as needed to desired thickness.
Taste. Do you want it sweeter? Is the consistency how you like it? Blend in another date and additional water if you want it thinner.
Pour in a jar and chill if desired, drink as, or use as part of another recipe such as pouring over porridge.
The hempseeds can be substituted with raw cashews (or any other nut or seed) if desired. However, the cashews will allow for a creamy milk without the need for a nut milk bag. Soak the cashews for about 2 hours prior to blending to ensure a creamy milk.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
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