Goji Berry Brazil nut Milk

This recipe is a timeless treasure that I just dug out of my archives.  I made this years ago when I was being dubbed the “Nut Milk Queen”.  Long before you could buy boxed or pre-prepared nut-milks at the store.

I am dating myself and my passion for smooth creamy delicious and nutritious shakes.  Still, to this day, I have never purchased store bought nut milk - it just doesn’t taste the same as homemade.  And of course, not nearly as good for you.

But this is exactly why I began making nut milk bags, that are sold all over the country.  The basic recipes for home made nut milks are simple and easy if you have a bag and a blender.

So, what I love about this is milk, is that brazil nuts are very oily, or creamy, I should say.  They are one of the highest “good fat” nut and we don’t eat them very much - we grab for almonds, and cashews mostly.

But we forget about all the nutrients in other nuts.  When I wrote my book “Naked Bliss” I wanted people to see the nut chart and all the minerals that nuts hold.  Brazil nuts are super high in selenium which is great for the thyroid.  In fact one time my naturopath put me on a selenium supplement for my thyroid and I refused to take it and just drank Brazil nut milk - 30 days later, I was all balanced. :)

And Goji Berries, were such a craze 10 years ago, and like all trends and crazes they tend to fall off a bit.  But they do have unique properties that and are not to be underestimated.  With over 340 percent of your daily Vitamin A intake, goji berries can be called the Beautifying Berry.

Ok, so here’s what you have been reading and waiting for.  
The recipe…. is super easy!

If you need a nut milk bag, click here :) 

Happy Blending!


Goji Berry Brazil-Nut Milk

1 cup raw Brazil nuts
4 cups purified water
1/2 cup goji berries
2 tablespoons raw honey or agave
1 teaspoon pure vanilla extract
1 pinch sea salt


Blend all ingredients in a high-speed blender for at least one
minute until nuts are thoroughly broken down. Place a nut-milk bag in a large bowl or pitcher with a wide mouth and pour in the blended nut mixture. Strain the milk by firmly squeezing bag until all liquid is extracted. Transfer milk into a glass jar or pitcher and refrigerate.  Store in your refrigerator for up to 5 days.

Diana Stobo