Strawberry Tiger Nut Milk
Ready in: Under 15 Mins
This naturally sweet, dairy-free milk is prepared using tiger nuts that are blended with a generous helping of fresh strawberries. Despite their name, tiger nuts are not from the nut family, but from the tuber family (artichokes and sweet potatoes). They have a similar fat ratio to that of olives, and contain many heart-healthy fats. Strawberries are known for being a low GI fruit and high in vitamin C, antioxidants and phytonutrients. This recipe makes a deliciously refreshing summer drink, perfect for using freshly picked, organic strawberries. This recipe and image were provided by Emma Carter for the CNM Natural Chef Diploma Course, and is one of many vegan recipes from the Natural Chef Kitchen at the College of Naturopathic Medicine.
Ingredients:240g (1½ cups) tiger nuts
675ml (3 cups) filtered water (for blending)
175g (1 packed cup) fresh strawberries
maple syrup (optional)
- You will need to prepare the tiger nuts in advance by allowing them to soak and soften. Add the tiger nuts to a clean, seal-able jar and cover with filtered water, so there is about 2 inches of water at the top. Seal and refrigerate for 24 hours.
- Drain the tiger nuts by tipping into a colander and rinse well.
- Transfer the soaked tiger nuts to a blender along with the filtered water. Blend until the liquid is milky and cloudy and the tiger nuts have turned to a pulp.
- Carefully strain the tiger nut milk through a nut milk bag, cheesecloth or clean tea towel into a clean vessel. Discard the grainy pulp and clean out the blender.
- Return the milk to the blender along with the fresh strawberries, and blend until smooth. Taste and add maple syrup to sweeten further, if desired. Refrigerate to chill if required, or serve over ice.