Brazil Nut Milk

If you’re looking for a creamy, dairy-free milk that also gives your thyroid some extra love, Brazil nut milk is a dream. Brazil nuts are one of the richest food sources of selenium—a powerful mineral your thyroid needs to function well. Just one or two Brazil nuts a day can meet your daily selenium needs, so turning them into a silky, naturally sweet milk is both delicious and nutrient-packed.

This recipe works beautifully with pistachios or macadamia nuts too, but for thyroid health, Brazil nuts are the star.

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INGREDIENTS

• 1 cup whole, raw Brazil nuts (pistachios or macadamia nuts also work for this recipe!)
  
  

• 4 cups filtered water
  
  

• 1 to 2 tablespoons pure maple syrup (optional)
  
  

• ½ teaspoon pure vanilla extract (optional)

INSTRUCTIONS

1. Soak the nuts: Place the nuts in a medium bowl and completely cover them with hot water. Soak for 8 hours or overnight. Drain and rinse well.
   
   

2. Blend: In a high-powered blender, combine the soaked nuts and filtered water. Blend on high until smooth, about 1 minute.
   
   

3. Strain: Pour the mixture through a cheesecloth or nut milk bag into a large bowl, squeezing gently to extract all the liquid. Discard the pulp or save it for another recipe.
   
   

4. Flavor (optional): Rinse the blender quickly to remove any pulp, then return the milk to it. Add maple syrup and vanilla (if using) and blend for 30 seconds until combined.
   
   

5. Store: Pour into a glass jar or bottle and refrigerate for up to 7 days. Shake well before serving.

RECIPE NOTES/TIPS

• This milk is especially nourishing in your menstrual phase, when your thyroid can use extra support for metabolism and energy, but it’s beneficial any time of the month.
  
  

• Enjoy in smoothies, over granola, or in your morning tea/coffee for a creamy, nutty boost.
  
  

• Use the leftover nut pulp to make energy bites, add to oatmeal, or blend into baked goods.