Meet the Producer: Kim from Nutty Health Almond Milk

Meet the Producer: Kim from Nutty Health Almond Milk

by | Jun 8, 2018 | Blog

Kim Broderick has her milk-making process down to a fine art.  While listening to Ken Bruce on Radio 2 she produces 200 bottles in just 4 hours – that’s a whole lot of almond-milking!

The story began when Kim received an unusual gift for Mothering Sunday last year: a bottle of homemade almond milk.

Her daughter-in-law was missing the rich nutty taste of New York almond milk, so decided to make her own – and Kim was more than impressed with the result.

Fast forward a few months to September 2017 and ‘Nutty Health’ launched themselves at the York Food & Drink Festival.  “I was full of doubts when we arrived at the Festival” says Kim, “but we sold out within hours.”

NuttyHealthI met Kim at Nutty Health HQ: her immaculate kitchen workshop in the beautiful South Yorkshire countryside.  As we chat, Kim dons her rubber gloves and gives me a demo of how the milks are made.

Unlike any of the standard supermarket milks which only contain 2% almonds, Nutty Health is made with 14% high quality Californian almonds – a difference which is immediately noticeable in the rich creamy taste.

The nuts are soaked in spring water for 11-20 hours, before being rinsed, blended, strained twice through a cheesecloth bag, then pressed through a custom made fruit press.  The only additive is a tiny amount of sunflower oil (1ml per 250ml bottle of milk) which acts as a natural preservative, giving the product an 8 day shelf life.

No artificial sweeteners, sugars or thickeners are added.  The milk is beautifully simple and pure, brimming with vitamin E antioxidant goodness.

And the almond pulp doesn’t go to waste – Kim uses this to make energy balls to sell at Festivals and shows alongside the milks.

The plain almond milk is accompanied by 3 flavoured varieties: cacao made with organic raw cacao; vanilla, and organic green matcha – a flavour which is surprisingly popular with male customers and cyclists!  Flavoured milks

Since launching last year, Nutty Health has blossomed and expanded into health stores and farm shops across our region (you can find a list of stockists here).  Kim offers a delivery service in Leeds and York, allowing customers to buy direct if the products aren’t available locally.

 

To find out more about the Nutty Health range, contact Kim at https://www.nuttyhealth.co.uk/

Do you have top tips for making dairy-free milks? 

Share your thoughts in the comments below or come and join the conversation in the Facebook group 

 

 

Mediaeval Spiced Almond Milk – from The Greedy Wordsmith’s kitchen

by | Jun 2, 2016 | Recipes

Here’s our next recipe from expert cook and food writer Claire Davies, aka The Greedy Wordsmith.

To discover more about Claire, her workshops, and her food and copy writing services hop on over to  www.greedywordsmith.com

 Claire says…

Almonds are a common ingredient in medieval cookery. With three days a week
classed as fast days, cooks needed a regular replacement for milk and cream. This
is one recipe where I am thankful for the use of a blender; the traditional process
was of course a longer and more physically demanding task.   almonds

All of the spices in this recipe were available to cooks in the medieval era. Within medicinal recipes we can find reference to ginger as an anti-emetic, useful for stomach and gout pains.

Of course many spices were only accessible to the very rich so they were also an excellent way of showing off ones wealth.

Cocoa didn’t arrive in England until the late 1600’s but the addition of raw cacao nibs offers a subtle, malty flavour and a beneficial hit of useful antioxidants. Please note – pure cacao is quite high in caffeine so feel free to leave them out if you are a
sensitive to the effects.

Ingredients

150g whole almonds

50g raw cacao nibs

400 ml of filtered water

1 tbsp of ground ginger

½ tsp of ground cinnamon

A pinch of ground mace

A pinch of ground clove (optional)

A pinch of salt

Cold pressed honey or agave syrup to taste

Preparation

Place the almonds in a bowl and cover with cold water. Leave to soak for at least six

hours.  When you are ready to go, strain the almonds and rinse well.

Place the soaked almonds in your blender along with the cacao nibs and filtered

water. You may need to do this in two batches depending on the size of your

blender.

Line your sieve with a piece of muslin. Sit this over a saucepan before straining the

almond milk through the muslin. Press the nut pulp to remove as much of the liquid

as possible before setting it to one side.

Bring the almond milk to the boil before reducing to a gentle simmer. At this point

add the spices, salt, 2 tbsps of your chosen sweetener and a tablespoonful of the

leftover almond pulp. Simmer for a couple of minutes, stirring regularly.

Strain one last time and check for sweetness before serving. Keep any remaining

almond milk in the fridge for a day or two.