When I posted the picture of my version on Instagram she very kindly shared it with her followers on Facebook and Twitter, I was super chuffed, thank you Kimberly!
[A small aside before I start: is it totally pretentious to use 'mylk' rather than 'milk' ?! I can just imagine my boyfriend rolling his eyes... I am now re-reading this post and wondering if I should just revert to the standard spelling! Thoughts?!]
I have been wanting to try making another nut mylk for ages and this one caught my eye because of the colour.
I have made almond mylk before and was surprised how easy it was - soaking the almonds overnight, blitzing them in the nutribullet and then squeezing them through a cloth (I just use a fresh kitchen cloth, am I the only one?! I really need to invest in proper nut milk bags!) to extract the mylk.
I've seen a few bloggers talking about the advantages of making your own nut mylk verses buying shop bought (see my last post on my Christmas wish-list for a nut milker I reeeeaeallly want!). Of course making your own you know exactly what's in it. But I think financially if you can find a brand without any nasties it's actually cheaper to buy in the shops.
The only disadvantage of course is that largely it's only almond milk available. I haven't seen pre-made macadamia or pistachio milk anywhere for example, have you?
So anyway, I got up early one morning and made this smoothie with the pistachios I soaked the night before. As usual I got so caught up taking photos and decorating I made myself horribly late for work and eventually ran from the house leaving the kitchen in a big mess.
When my Dad asked if he could pop over later in the day I completely forgot about the state of the kitchen. When I got home from work I found he'd cleared it all up! So embarrassing... I text him to thank him and he text back saying he'd "left the dog's food in the cloth"! It was the pistachio residue, ha! So yeah, a little insight into the mess I make when I'm preparing food...
Give this a go and let me know what you think. I have removed Kimberly's inclusion of dates to keep away from dried fruit, and instead suggest you use stevia or rice malt syrup. I also added cardamon to mine for extra spicy herbal flavours.
SERVES: 1 generous or 2 small portions
PREP TIME: 15 minutes plus minimum 2 hours or overnight soaking
COOK TIME: 0 minutes
FOR THE MYLK [MILK!]
- 1 cup (125g) pistachio nuts, soaked for min. 2 hours
- 3 cups (750ml) of water
- 1 tiny pinch of salt
FOR THE SMOOTHIE
- 2 cups (500ml) of pistachio milk
- 1/2 avocado
- 1 cardamon pod, seeds only
- 1 banana
- 1 tsp rice malt syrup or 3 drops of vanilla stevia
- 1 cup/handful (25g) of seasonal greens such as baby spinach
- 1 teaspoon spirulia or wheatgrass powder (optional - I used wheatgrass to keep the colour light green)
1. To make the pistachio mylk rinse the soaked pistachios and put them in a nutribullet cup or food blender with the water and salt. Blitz until combined.
2. Squeeze the pistachio mixture through a cloth or nut bag to extract the mylk, leaving behind the nut residue which can be discarded. If you're doing this in a humble cleaning cloth just do it really slowly and don't squeeze too tight or it can shoot out or pop a hole in the cloth (both of these have happened to me creating a lot of mess!).
3. In a clean nutribullet cup or food blender add the pistachio mylk and all the smoothie ingredients.
4. Blitz until smooth! Serve over ice and if you want decorate with extras - I used frozen blueberries, pomegranate seeds and dried rose petals.