Kris Carr
Kris Carr is the New York Times bestselling author of Crazy Sexy Diet, Crazy Sexy Kitchen, and Crazy Sexy Juice. She is also the subject and director of the documentary Crazy Sexy Cancer, which premiered at the SXSW Film Festival and aired on TLC, The Discovery Channel, and The Oprah Winfrey Network. Named a “new role model” by The New York Times, she has been featured in Vanity Fair, Scientific American, Forbes, People, Good Morning America, the Today show, and The Doctors. As an irreverent foot soldier in the fight against disease, Carr inspires countless people to take charge of their health and happiness by adopting a plant-passionate diet, self-care practices, and learning to live and love like they really mean it. In Oprah’s words, “Kris Carr’s riveting journey started a revolution.” Find her on Instagram and Facebook.
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Comments (26)
Even better is the “Chef Wave” Nut milker it keeps all of the fiber and cleans itself!
I am trying to learn how to make my own oat milk. I have googled and gone on Amazon for products but have not been satisfied with the results. Can you make oat milk from oat groats with a vitamin? I could buy one. I ordered a nutramilk not realizing it only makes 8 or 13 oz. at a time. Can anyone shed some light on this. I would love to make my own oat milk. Thank you.
I am trying to figure out how to make oat milk. I have searched Amazon and Google and haven’t found a good response. Can you make oat milk out of oat groats with a vitamin? I could buy one. I bought a nutramilk but it only makes a cup at a time. Can anyone help me with this issue?
I make my own walnut milk in the smallest Nutribullet container…add small handful of walnuts, then enough hot water to reach the full line. I don’t even bother with the nut bag anymore. I just let the solids fall to the bottom, and pour off the top.
I agree with Marge–I never strain. I use my milk mostly for baking and overnight oats. 1/3 cup cashews and 4 cups filtered water. Season with dates, cinnamon or cardamom.
Whether it’s oats, nuts, or seeds, it’s 1C to 4C water. I soak nuts overnight but never soak oats or seeds (sesame, hemp). I NEVER EVER STRAIN. What a waste that is. I don’t use the “milks” for coffee or cereal, only for baking and making sweet potato chocolate pudding so why would I strain it? As soon as it’s mixed, I pour 3C into a tray that makes six 1/2C ice cubes and freeze the rest when that tray is free in a few hours. What a pleasure having a nice supply of cubes in the freezer. Save your money and DIY!! It’s a very small effort to DIY!
I’d love your sweet potato chocolate pudding recipe, or a link if you’re so inclined. Sounds great!
After several years of using a food processor to make nut milk I purchased a NutraMilk. It is totally worth the price.
The “residue” can be used in any number of ways. I like to add chia seeds and/or oats to make overnight oats. I also blend it with fresh fruit.
I used to buy dribs and drabs of bulk soybeans, and making soy milk for one person, I still found the 7-pound bag of Soymerica organic soybeans more useful for me. No “rotten bean” smell. I have used several bags over the last two or so years.
IT SEEMS MAKING YOUR OWN NUT MILK USES THE SAME RESOURCES
AS STORE BOUGHT.
without the factory, truck, gasoline, etc.
Thanks for the info. I’ve made cashew milk before but never strained it. Why do you strain it?
Yes, use all expelled products from nut milks to carrot pulp etc, to either bake breads, or make soups, vegan burgers, pancakes, cookies, nut loaves, sauces etc.
Or, for those with horses, goats, cows, chickens etc. they love it all, but always check what is toxic to each specific animal first.
Like, avocados and deadly nightshade fruits are toxic for goats and most birds too.
What do you do woth the residue of nuts?
Another alternative that’s very easy: just mix 2tbsp almond or cashew butter with 2 cups water in a blender. I got this tip from Dr. Greger over at Nutrition Facts.
I would love to make my own milk but am concerned about using the whole fiber part of the plant food(sit, oats, nuts). Seems wasteful not to use the whole plant. Any suggestions?
Doesn’t soy need to be cooked? The beans are toxic unless you cook them. Should be noted here.
Would you suggest adding some sort of oil if the goal is to make it a barista-type milk for frothing?
“Soak the nuts…..” What about oats?
This was what I was thinking….oats (organic) are one of the heros. Why no “make your own oat milk at home” recipes???
I need to know the calcium content as I have osteoporosis.
Quite understandable to maje sure if the calcium content. Two ideas about this, perhaps get your calcium from another plant source (green leafy veg maybe?) and keep having the same amount of that plant food regularly, or look at the package of your plant milk and see the type and amount of calcium they add to the milk, and buy some of it to put in your homemade plant milk. Hope that’s helpful. 🙂
You can use any combination of any nuts, seeds, and/or oats to make different types of plant-based milks! We like almond/ sunflower seed!
We use a soymilk maker. And we get organic soybeans. You can get them if you live near a Korean or Asian supermarket. We have no difficulty finding organic. All we add is a little bit of real vanilla. After the soy milk has been made in the machine.
Hi,
Is it possible to know how are the nutritional informations, like fat, protein, etc…
Thank you.
Thank you