breakfast/ gluten free/ snacks/ vegan

High-Protein Brazil Nut “Mylk”

No, that’s actually not a glaring typo; “mylk” is the trendy new name for dairy-free milk. Despite appearing as though it was misspelled by a 7-year old, “mylk” actually helps clear up much of the confusion that accompanies dairy-free milk (yes, milk is a highly controversial subject).

Some people (most notably dairy farmers and lobbyists) take issue with the idea of dairy-free “milk.” Milk is milk, they say. And maybe they have a point. Is almond milk really “milk,” or is it a ~90% water, almond, and vitamin-fortified concoction (that also happens to have a milk-esque creamy color)?

Sure, “mylk” is not milk. However, it’s also a fast-spreading reality that more and more people are opting for the strangely spelled beverage.

Take the endearing new dairy milk alternative, oat milk, for example. Whether you find it cute, cool, or a cue to *eye roll*, the fact is that the cereal grain milk is quickly racking up $ and fans, including baristas around the world, who find that it pairs better with coffee than other plant-based milks.

Dairy-free milk critics may be technically right in their assessment of non-mammal-milks; at the end of the day, “milk” still refers to the liquid secreted from an animal’s mammary glands.

However, it’s also true that dictionary definitions are not steadfast and timeless. Words and their meanings reflect the tides of time, and something tells me that dairy-free milk is no one-hit wonder.

I introduce to you brazil nut milk. This is no watery take on real milk; instead, it’s satisfyingly creamy, without requiring any assistance from added vegetable gums (and other unpronounceable ingredients), as is often the case in store-bought plant-based milks. Plus, the scoop of protein powder helps ensure that you feel a lasting fullness (goodbye, mere water bloating!).

Although brazil nuts may appear bland, and far from treasurable, they are in fact the richest (and certainly the tastiest) source of naturally-occurring selenium.

Simply put, brazil nuts are a nutritional gem! 1-3 nuts a day is about as much as you need to check off your daily recommended amount of the highly-important mineral (RDAs will obviously differ based on age and sex).

Selenium plays a crucial role in getting rid of damaging free-radicals and reducing oxidative stress. In addition to brazil nuts, selenium is also concentrated in fish and meat.

Obviously, no one has the time to ensure they’re hitting all of their nutrients everyday. Being busy AND having the desire to cook and eat healthy equals one seemingly untangleable conundrum.

But that’s where simple, shortcut recipes like this high-protein nut milk come in handy. Submerging my granola in this milk every morning means I stay fuller for longer, and don’t begin to feel peckish until lunch time actually rolls around (protein is more satiating than sugar!).

Plus, the nutrient-dense content of this mylk means I can continue to enjoy my quick-fix breakfasts without worrying that I’m missing out on essential micro and macro-nutrients! Suffice it to say the brazil nut is a nutritional gift from Nature.

high-protein brazil nut mylk

Print Recipe
Serves: ~2 cups

Ingredients

  • 2 cups water
  • 4 brazil nuts (~12 g; mine are on the smaller side, so add ~2-3 if yours are quite large)
  • 1 scoop unflavored pea protein powder (I use Naked Pea brand; or sub with another neutral-flavored protein powder, such as soy or whey)
  • Half a ripe, lightly speckled banana, or ~1-2 tsps maple syrup, agave, or other liquid sweetener of choice (add to taste based on desired sweetness)
  • 1/8 tsp vanilla extract
  • Small pinch salt

Instructions

1

Pour the water, brazil nuts, protein powder, vanilla, and pinch salt into your high-powered blender, and blend on high-speed for ~1 minute until creamy and frothy. Add half a banana or 1-2 tsps syrup, adding more sweetener to taste as you go. Blend for a final ~10 seconds.

2

Store in the fridge for 3-5 days (the hint of banana will not affect the milk after 1-2 days, but any longer and it may start to get a bit funky. If you don't intend to drink the milk that quickly, know that using syrup will definitely keep it fresher for longer!).

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