3 Delicious Recipes for Dr. Sebi-Approved Alkaline Milks – Dr. Sebi's Cell Food
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3 Delicious Recipes for Dr. Sebi-Approved Alkaline Milks

Hi everyone,

I’m Max, a natural health writer from Northwest England. Today I'll be your guide to plant-based alkaline milk. Plus, read on for Dr. Sebi-approved Alkaline Milk Recipes for your health and happiness! But before we go nuts about milk, let's go back in time… way back…

The History of Plant-Based Alkaline Milk

People were milking plants before they milked animals. Coconut milk - the super-creamy, highly nutritious drink made from grated coconut flesh - might be the oldest plant-based alkaline milk. The coconut was born in India, where they’ve been using coconut milk in cooking for a couple thousand years. In China, between the years 0 and 200, someone carved a recipe for soy milk onto a slab of stone. 

Everyone was drinking almond milk in Europe during the Middle Ages (500 - 1,500 AD). Recipes for almond milk appeared in many cookbooks during this time and it was as common an ingredient as animal milk or salt. For Christians, almond milk was popular as a substitute for cow’s milk during Lent.

The first ever mention of “plant milk” comes from the Roman cookbook Apicus, written sometime in the 5th century BC. The author explains that plant milks are a popular ingredient of the time, found in many kitchens throughout the Roman Empire. The phrase “Lacte Nucis” appears in the book, meaning “nut milk.”

As we’ve seen, plant-based alkaline milk isn’t new at all; people have been imbibing it for ages. And there are some very good reasons why…

 

 

5 Benefits of Plant-Based Alkaline Milk

1. Tastes Sooo Good! - Rich, creamy, tasty, made from your favorite plant-based nuts or seeds, and available to use what’s not to love about alkaline milk?

2. Highly Nutritious - Nuts and seeds (including Dr. Sebi-approved walnuts, sesame seeds, and hemp seeds) are loaded with macronutrients and essential minerals including calcium, copper, iron, magnesium, phosphorus, potassium, sodium, and zinc.

3. Rich in Fiber - The added fiber from nuts and seeds is great for your digestion. It feeds the good bacteria in your gut keeping them happy and efficient.

4. Easy to Make - Back in ancient times, the process was more laborious. But now it’s easy for us to make plant-based milk at home; simply blend the nuts or seeds with water in a high-speed blender! It’s so simple to make your own rich, creamy milk (and it can even be made into plant-based alkaline cheese - but that’s another story for another day...)

5. No Hormones - Cow's milk contains high amounts of naturally occurring and artificially induced estrogen, which are consumed whenever someone drinks dairy milk. These female sex hormones are linked to an increase of cancers in men and women. Drinking plant-based milk avoids that grief.


5 Problems with Store-Bought Plant-Based Milks

1. Low in Nutrition - Because nutrients are destroyed during intensive manufacturing process of many supermarket-bought plant-based milks, synthetic nutrients are added.

2. Unusable Nutrients - These synthetic nutrients added to store-bought plant-based milks are unfamilliar to your body: your body cannot properly absorb fake nutrients. Many nutritional value claims on these cartons of plant-based milk are unfortunately bogus. 

3. Additives - It’s common for companies to add sweeteners, stabilizers and thickening agents to their milks which can cause issues with your digestive system and counteract the benefits of the good ingredients.

4. Not Sprouted - Soaking nuts and seeds activates nutrients, so they are bioavailable to your body, and more digestible for your stomach. Store-bought plant-based milks almost always skip this part (and you miss out on the benefits of sprouted seeds or nuts.) 

5. Expensive - It’s much cheaper to make your own! Plus, you know exactly what’s in it.

 


3 Delicious Alkaline Milk Recipes

So simple, yet so tasty and satisfying! Grab some nuts, a blender, and meet me in the kitchen in 5 minutes.

 

1. Walnut Milk

Walnut milk has a deep, nutty taste and is a great source of plant-based Omega 3 fatty acids. 

Ingredients

  • 1 cup of walnuts
  • 4 cups of spring water
  • 100% Pure Agave Syrup, or Date Sugar (optional sweetener)
  • Salt (optional flavoring)

Instructions

  • Soak the walnuts for at least 6 hours (12 is better). This helps to soften and make them more digestible, and remove tannins.
  • Rinse the walnuts.
  • Add the walnuts, water, and optional sweetener and pinch of salt into your blender, and blend for one minute or until you have your walnut milk.
  • Add more walnuts or water as required for your perfect consistency.
  • Strain the pulp through a nut milk bag, cheese cloth,  or a  coffee filter over a container, leaving you with beautifully smooth walnut milk.
  • Adding less water will make a delicious walnut cream.


  • 2. Sesame Milk

    Easy to make, delicious, and ideal for plant-based eaters with nut allergies. Open sesame!

    If you don’t have a blender you can manually mix tahini into water if you do it slowly.

    Ingredients

    • ¾ cup of tahini (ground sesame seeds)
    • 4 cups of water.
    • 100% Pure Agave Syrup, or Date Sugar (optional sweetener).

    Instructions

  • If you’re using raw sesame seeds, soak them for at least 6 hours, then rinse and grind.
  • Add the ground sesame seeds, or tahini, water, and optional sweetener and pinch of salt into your blender
  • Blend for one minute or until your sesame milk is smooth and creamy.

  • 3. Hemp Milk

    The most savory of these plant-based milks, but what it lacks in sweetness it makes up for in nutrition content. It’s a very complete ‘meal’ as it is packed with everything you need.

    Ingredients

    • ¼ cup shelled hemp seeds/hearts
    • 4 cups water
    • 3-4 small pitted dates (optional sweetener)

    Instructions

  • Add hemp seeds, water, and optional sweetener into a blender.
  • Blend for one minute or until the milk is creamy and frothy.
  • Strain the milk for a smoother drink.
  • Any leftover (ha!) milk can be stored in your fridge for up to 4 days.

  • Magnify Milk Magic with Hemp Oil 

    For supercharged anti-infammatory nutrition, try adding hemp oil to your plant-based alkaline milk. The flavors merge beautifully, with the alkaline milk’s flavor masking the flavor of hemp oil that some people find quite strong. The therapeutic compounds found in hemp oil creates a longer lasting, fuller-bodied experience when they’re digested with your homemade alkaline milk (although it may take longer for you to notice the effects).

    So there you have it. Plant-based alklaine milks have a long standing history, and they’re the future. Happy drinking!

     

     

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