On August 1, I’m prepping to begin the Whole30 again.
Whole30 is something I’ve written several posts about in the past, I did it in 2019.
Just to recap, I’ll be giving up
Sugar, alcohol(but I don’t drink anyways), dairy, grains/gluten(all grains), most legumes and certain food additives for 30 days.
Melissa Hartwig (writer and creator of the Whole30) wrote a journal Whole30 Day by Day and I’ll be logging “journal entries” on a regular basis during my Whole30 experience.
Is there anyone else doing it during August? I’m hoping if I log how I feel and any changes, it will push anyone who reads who has been curious to try it. It got easier last year and by week 3, I had it almost down perfectly. I also never went through sugar withdrawal but did have some cravings occasionally.
It’s hard to find Whole30 compliant nut milk. Most in stores have additives and added sugar. I’ve been playing with testing out different nut milks.
Here is what you need to make your own. The ingredients for vanilla or chocolate nut milk are not compliant with the Whole30, 100% cocoa is but no sugars are allowed. You can leave the sweetener out and make flavored, compliant milks
For the milk you need:
Nuts, filtered or bottled water, cheese cloth, bottles or cups
Vanilla bean paste, cocoa, sugar/agave or any other sweetener (not compliant with Whole30) or any natural flavoring you want to experiment with
To make the milk:
Take a cup of nuts (I tried pistachios and cashews) and soak them over night in water.
When they’re soft, drain and put them in a blender with fresh water.
After they are a fine paste, take a cheese cloth and strain the residual nuts out.
Sweeten or flavor the nut milk if you like and store in the fridge.
If you want chocolate flavored
Put 3-4 Tblspns baking cocoa or melted baking cocoa and mix with the sweetener
Stir or shake
Drain again with another piece of cheese cloth to get all extra chocolate or sweetener out.
If you’re using hard baking chocolate, melt it on the stove and sweeten, then mix in the milk.