The Keto Reset Diet: Reboot Your Metabolism in 21 Days and Burn Fat Forever

by Mark Sisson

Basic Nut Milk Makes 4 cups; serving size = 1 cup Nut milk is delicious, and it can be a great option for keto enthusiasts who want to avoid eating a lot of dairy. However, store-bought nut milks often contain objectionable ingredients and sweeteners. Luckily, making your own is incredibly easy, and you can use whatever nuts you have on hand! CALORIES: 35 FAT: 3 G CARBOHYDRATE: 1G PROTEIN: 1 G 1 cup (112 g) raw nuts (almonds, hazelnuts, cashews, pecans, or macadamias) 4 cups (960 ml) filtered water, plus more for soaking 1 teaspoon (5 ml) vanilla extract (optional) ¼ teaspoon (1 ml) salt (optional) ½ teaspoon (2 ml) ground cinnamon (optional) Keto-approved sweetener, to taste (optional) 1. Place the nuts in a glass bowl or jar and cover entirely with filtered water. Allow to sit at room temperature for at least 4 hours, but preferably 8 hours or overnight (up to 24 hours). 2. Drain and rinse the nuts. Place the nuts in a high-powered blender with 4 cups of fresh filtered water. Blend on high until very smooth. 3. Strain the nut milk through a nut bag or a clean kitchen towel. Squeeze the pulp to release as much milk as possible (see Tip). 4. If you are adding any of the optional ingredients, rinse out the blender, add the milk and optional ingredients, and blend until smooth. 5. Transfer the nut milk to an airtight container and refrigerate. Use within 5 days. TIP: Save the nut pulp to use in smoothies, bread, or pancake/waffle batter such as the Waffles with Sausage Gravy...