I'm so excited to feature a fellow nut mylk lover and MAKER (!!) on my blog. After meeting Megan in person, I realized very quickly that not only do we share a passion (some would call it an obsession) for plant-based mylks, but we love the good food and nature of beautiful British Columbia.
As I'm writing this post, I'm enjoying a chilled glass of Megan's creamy nut mylk in celebration of two important milestones in her life. Not only is she officially launching her nut mylk business this month, but she just got married last weekend!!
Please take the time to get to know this inspiring entrepreneur. Find out why Megan thinks it's important to choose "the real deal" over the mass produced imitation and why introducing nut mylk into your life can have an important impact on your health!
Q: First of all, congrats on your official launch Megan!! What made you actually decide start your own nut mylk business?
I have been dairy-free for quite some time now and did not like the taste of store-bought almond mylk nor did I like all the chemicals, preservatives and long list of ingredients I couldn’t pronounce. So, when my sister in law posted she was doing a nut mylk work shop I was super excited to learn to make my own. From there I was having a ton of fun experimenting with different nuts and flavours and learning ways I can make the mylks healthier and tastier. I was giving them away to friends and family simply because I loved the joy of giving something away that I made and seeing how much they loved it, it was such an amazing feeling. With some encouragement from a couple of friends I got to the point where I was like “yeah I can do this,” so I did.
Q: Besides the obvious difference in taste, can you share other reasons why we should choose homemade nut mylk over the mass-produced product we find in the supermarket?
Firstly, choose handcrafted Nut Mylk for your health. Not just because you avoid the harmful chemicals, preservatives and gums that are in store-bought almond mylk, but also because of all the amazing health benefits. Our mylk is made with 25% almonds rather than 1%, you’re getting the vitamins and nutrients that these amazing nuts have to offer, including Vitamin E and Vitamin D and Omega 3’s.
Secondly, another reason is for the environment. The closer you can buy your products from the less emissions were made in transporting products across long distances. We also use a bottle deposit program for our glass bottles to help eliminate waste.
Lastly, opting for local handmade products helps support your local community by investing in the people of your community, not only economically but also helps builds relationships within the community.
Q: What are the nutritional benefits when we choose a glass of your nut milk over a glass of cow's milk?
What I like about handcrafted Nut Mylk is the high level of vitamins and minerals. Although dairy milk has some great sources of vitamins such as vitamin D and calcium, so does Nut Mylk. Our Mylks are chalked full of healthy fats! The other nutritional benefit of almond milk, especially when you’re sourcing local, is you know exactly what you’re getting. There are no hormones or additives in the mylk just wholesome, healthy ingredients.
Q: What kind of changes did you notice in your overall health when you switched to plant-based milks?
I’ve been drinking dairy-free milk for a long time, so I can’t say I’ve been attuned to a change in overall health. But what I will say is I’ve noticed a significant improvement since I’ve stated drinking handcrafted nut mylk. The ingredients incorporated like cinnamon and maca have significantly helped regulate my hormones, for a while I was skipping periods, which has not happened since I’ve included these foods in my mylk and diet in general.
I’ve also noticed a huge improvement in my skin, there’s a glow that I didn’t have before, its also softer, smoother and more clear than it’s been in years.
Q: How did you come up with these unique nut milk flavours, like "The Indie"?
I love getting creative in the kitchen, many of our recipes were derived from days spent in the kitchen trying out different nuts and flavor combinations. I knew I wanted to make a variation of a golden mylk with turmeric as I love all the amazing health benefits of turmeric, but I’ve also been loving bee pollen and this combination of flavours just seemed to click.
Q: Most people use nut milks for their coffee and cereals in the morning. Can you suggest other delicious ways to incorporate nut milk in our meals and drinks?
Many people don’t realize just how much you can do with Nut Mylk, you can pretty much use it wherever you would use regular milk. My absolute favourite is to make banana pancakes using Nut Mylk, the almond Mylk adds an amazing flavor and you will not miss the dairy milk! Chia puddings and overnight oats are great especially with the flavoured Mylks like lavender honey. You can also use the Mylk in currys I’ve made an amazing red curry using our Signature Almond Mylk. Smoothies and smoothie bowls are my go to quick and easy snacks and breakfasts using our Nut Mylks. The list goes on and on!
Q: What advice do you have for the nut milk beginners out there?
For people making the switch to plant-based milk I would say just to have an open mind try different types of nut mylks, flavours and brands until you find what’s best for you and opt for fresh Nut Mylk whenever possible.
For those who start to make their own nut mylk I would say just to have fun and experiment. Some of our best flavours have come from having fun in the kitchen and learning what types of nuts and flavours work well together and what doesn’t. Also, I’ve found following fellow plant-based bloggers (like you Vanessa ;)) help in inspiring people to get creative in the kitchen!
1 ¾ cup of almond flour
1 ½ banana
1 ½ Tbsp of baking powder
2 Tbsp of melted coconut oil
1 Tsp of salt
1 Tsp vanilla
1 cup of Nut Meg Mylk’s "The Tahiti"
Coconut oil for the pan
- In a large bowl, mash the banana. Add the melted coconut oil, vanilla, and nut mylk. Stir to combine.
- Add the almond flour, baking powder, and salt. Mix together.
- Place a tablespoon of coconut oil in a large skillet, and heat over medium low heat.
- Once the pan is hot, spoon the batter into the pan. Cook the pancakes low and slow, it may take about 3-4 minutes on each side. Once the pancakes are done around the edges, flip them over. Cook for about 3 or 4 minutes more, then remove from pan.
- Repeat with remaining pancakes. Top with your favourite chocolate or nut butter, sliced banana and coconut flakes