Cook live cedar milk Bashny.Net

Cedar nuts proteins are 95% absorbed by the human body and superior in its amino acid composition and nutritional value of the proteins of most cereal and legume crops, and most of the animal proteins (contained in eggs, meat, fish, poultry, milk).

Part of the cedar milk protein consists of 19 amino acids, 70% of which are irreplaceable. The composition of cedar milk is also characterized by high content of valuable vitamins of group B (B1, B2, B3), vitamins E and A. vitamin E pine nuts, cedar kernels which produce milk are much higher than most of the known types of nuts, including walnuts, peanuts and almonds.





The vitamin a contained in the cedar jelly, as well as vitamin E is an antioxidant that plays an important role in the prevention of cancer.

Cedar jelly is also an excellent source of necessary for the human body macro - and micronutrients ( phosphorus, potassium, magnesium, silicon, iron, calcium, manganese, zinc, copper, molybdenum, vanadium, iodine, boron, Nickel, etc.).

 

Ingredients: • 1 Cup pine nut• 3 to 6 cups of water depending on the desired fat content and density of milk is taken and the proportions of the components.


 How to prepare: Nuts should be clean from the shell, a film to clean off is not necessary. Next, the nuts are crushed in a blender or in a mortar (preferably to perform all actions in a wooden dish, to avoid oxidation of milk) pestle. Gradually water is added to the desired thickness. If you use a blender, add the seeds directly to the cedar some of the liquid. This will allow to carefully grind the nucleoli. Mix for 4 to 5 minutes. To sweeten add honey, bananas, dates, figs, raisins, maple syrup or your favorite fruits. Mix again until smooth. The obtained liquid slurry should infuse for about half an hour. Then, strain it through cheesecloth. Alive and healthy pine milk is ready.published

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: artsgtu.narod.ru/blog/10_receptov_veganskogo_moloka/2014-02-26-173-987