Pistachio milk and pulp, both are really tasty and nutritious

Thanks to spanish friends of Iberian Pistachios, who help us in the creation process of the pistachio milk recipe at BioFach fair 2014 , which allowed us to prepare the recipe with pistachio 100% quality .

Ingredients:

• 1 liter of water
• 150g of pistachios
• 2 pitted dates
• 1 tablespoon agave syrup or guarapo*
• salt (optional)

Preparation:

1. Put all the ingredients into the filtering glass and beat all for a minute or so.
2. To strain the milk, firstly removed the pulp with a wooden spoon until it is quite thick .
3. Finally press the pulp gently with the mortar extracting the last drops of the delicious drink .

Water temperature

It is made with cold water, but if you want, it also can be made with warm or hot water

( never more than 60 ° C) .

Tips and Alternatives

• For the amount of pistachio used in the recipe, it is a concentrated and very tasty milk, so we prefer to call “ orxata “. You can make the same recipe with less pistachios (50 to 100g ). In that case we will get a lighter plant milk , also very healthy and nutritious.
• The guarapo* is a syrup or a molasses obtained from the Canarian Palm Tree .
• The pulp of this recipe is delicious, it´s like a páte, ideal for spreading it as it is. Of course , it can also be flavored with herbs, garlic, etc to get another taste or nutritional properties.

Bon appetit !