Activated Black Sesame Milk

Notes:

This recipe is a 1:3 ratio, so use more or less sesame and scale water quantity.

I recommend using dates or coconut sugar as a sweetener, if you do decide to sweeten it, as honey, agave, maple cause glucose spikes which diminish the anti-inflammatory properties in the black sesame.

The process of activating nuts and seeds before using them for milks, butters, etc. is a method that makes their nutrients more bioavailable. Nuts and seeds naturally have enzyme-inhibiting compounds (molecules that block enzymes and their activity). Our digestive system cannot function without enzymes, so we want to encourage enzymes in our diet.

“Activating” a nut or seed occurs through soaking with a small amount of salt for various hours, or overnight. This rehydrating mimics the germination process that happens in nature, which in turn activates enzymes to be more available upon consumption, and it also breaks down phylates (they reduce the absorption of nutrients from food).

Black sesame is anti-inflammatory, supports skin, brain function, and cardiovascular health. This is a great alternative to dairy, which may cause inflammation in the body.

Ingredients:

1 cup whole black sesame seeds

3 cups cold water

pinch of salt

optional: 1 date (see note), cinnamon, pure vanilla

Directions:

Soak black sesame seeds overnight in cold water with a pinch of salt. You may leave them on the counter covered or in the refrigerator.

The following morning, drain the soaking water.

Add sesame seeds to a blender. Add cold water.

Blend for 1-2 minutes on medium-high speed, or until the liquid turns cloudy grey and milky.

Strain using a nut milk bag or double-folded cheesecloth.

Bottle and enjoy with cereal, in your smoothies, in baked goods, even in your coffee. Use as you would with milk.