How to Make Brazil Nut Milk

Now that you have received your delicious Brazil Nuts, it is time to make some milk.


This recipe is so easy to make.  You will wonder why you did not think of this before.  I also love to make Brazil and Hemp milk too.  You can find this variation at the bottom of the page.



  • 1 cup of Brazil Nuts
  • 4 cups of spring water
  • 2 mejdool dates
  • 1 teaspoon of vanilla
  • 1/2 teaspoon of sea salt
  1. Add the Brazil nuts, spring water and dates to a high speed blender and blend on high  for a minute or until a smooth consistency is present.
  2. Prepare a large bowl with a cheesecloth over the top and begin to pour the nut milk into the cheesecloth.
  3. Squeeze out the excess bits of milk out of the pulp that is compressed into the cheesecloth.
  4. Remove the cheesecloth and then stir in the vanilla along with the pink salt.
Note:  You can add the pulp to your smoothies. 

To make Hemp and Brazil Nut Milk simply add in 1/2 cup of Brazil nuts and 1/3 cup of hemp milk together in the blender and follow the same instructions above.

How to Make Delicious Vegan Brazil Nut Ice Cream

I just received my Brazil nuts from Iherb and I was looking for some wonderful recipes to use them with and I thought if I can use the milk to make some delicious ice cream?  

Sure enough I found a wonderful recipe using both Brazil nuts and Walnuts, both Dr. Sebi Approved.  

I hope you will enjoy this recipe.

  •  2 cups Brazil Nut Milk, unsweetened
  • 1/2 cup walnuts, soaked for 10 hours, drained and rinsed
  • 1/2 cup honey or agave nectar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt
See recipe for Brazil Nut Milk Here

  1. Pour 1/2 cup of the Brazil Nut Milk and the walnuts in a blender and process until very smooth. 
  2. Add the remaining 1 1/2 cups Brazil Nut Milk, along with the rest of the ingredients and process until well blended. 
  3. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days.
  4. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions.
Note: Brazil Nut–Vanilla Ice Cream tastes best if eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.


Cherry Limeade Punch

What would the holidays be without a big punch bowl.  While the original recipe used lemons, we now know limes are approved and not lemons and so I have changed the recipe slightly to have it approved by Dr. Sebi Nutritional Guide.

 It is summertime and it is now time to enjoy healthy drinks that you can make right in your own kitchen.  This recipe I created to enjoy two of my favorite fruits: cherries and lemons.  It is quick to make and so very delicious.  I suggest you buy fresh cherries if you can find them.


1/2 kilo of  ripe pitted cherries and juice (1 pound)

12 large lemons, juiced
Your favorite sweetener
Ice cubes 


Place the cherries in a large colander and squeeze the juice out of the cherries. With your fingers remove all stems and seeds.  After you have deseeded the cherries, squeeze all the juice you can out of the cherries.  Place the cherries and juice in a bowl and freeze.

Take 1/2 cup of the cherries and juice and put in a blender along with 1/2 kilo of cold water.  Blend on high speed for 2 minutes.  Add in your preferred sweetener and mix some more.  Do not add in the lime juice until the sweetener is mixed thoroughly.

Add in the lime juice and blend some more.  Pour into a pitcher or punch bowl along with a tray of ice cubes.  Fill the pitcher up with ice cold water and mix.  Put your mugs in the freezer one hour before you need them. Serve the juice and in the frozen mugs and enjoy.