Slow-Roasted Hazelnut Milk
- 1/2 cup shelled hazelnuts
- 500 ml water
- 1/2 teaspoon homemade vanilla extract
- pinch of sea salt
- 1 teaspoon raw honey
- Preheat oven to 140C.
- Place the hazelnuts in a small roasting dish. Roast for 20 minutes, shaking half-way through until the skins are just starting to burst. Remove from the oven and cool for 10 minutes so the skins loosen. Tip the hazelnuts into a tea towel and rub vigorously to remove the skins. Some skins will be stubborn, so just rub off what you can.
- Place the nuts and 250ml water into a blender and blend for 1 minute into a thick slurry. Add the remaining water and ingredients and blend for 2 minutes on high until smooth. At this stage the milk can strained through a muslin/ cheesecloth or drink it as we do un-strained. Store extra milk in a glass jar in the fridge, it will separate as there are no stabilisers, simply shake to recombine.
I recently received some lovely feedback via email from one of my cooking workshop attendees…
“Thank you so much for the cooking workshop, Wow I have been buzzing ever since! It was great to be able to meet and talk with you, and fantastic to see the integrity that you approach this whole area with. So exciting to be thinking about sustainability and local at the same time. And to see your approach to keeping it affordable for families and people on a budget.”
I share this with you because there is a reason I do what I do, and to receive this feedback affirms I am on track. Firstly, I hope to approach the often confusing subject of nutrition from a place of balance. There are so many diets and ways of eating, and there is certainly not one size fits all. My hope is to share ideas and recipes that can be varied to suit each individual. Because we are all different.
However, it was the words ‘sustainability and local’ that delighted me to read. Particularly as this year I have been making more of an effort to source what I can locally. We are by no means perfect and still have a long way to go. But I love that we can purchase a large majority of our food direct from the person who makes/grows it. I will admit we are incredibly lucky in Nelson with the quality handmade food we can access. I haven’t been to the supermarket in weeks, almost everything we eat, besides some spices and dry goods, I buy direct from the grower/ producer at the Farmers market. In one round of the market I can fill my bags with fruit, veg, avocados, raw honey, dried beans, nuts, sourdough bread, fresh pasta, eggs, free-range meat, cheese, and even locally made chocolate (yes the cacao is imported but from a traceable single origin).
The recipe I share here today is a gratitude to my hard-working local growers and producers. Many of you I have got to know by name, some have even become good friends welcoming my family into your homes to share our passion for eating well. This is why I started this website, to honour those food heroes whose products compliment what I grow in my own garden. I mean, why would I buy imported nuts when I can purchase freshly cracked hazelnuts for the same price direct from the man who grows them 20km away from where I sit. Buy local!