We are so excited to have teamed up with the lovely people at The Food Market. At The Food Market you will discover amazing natural and organic food, hand picked from independent food producers. They are pretty fussy, in a good way, about which products make it into their marketplace. Food products have to pass their rigorous selection process, they insist on natural, high quality ingredients, no nasty additives, and most of all it must taste incredible. They think we are a great fit and we do too!
They care about where food comes from, and work with small to medium sized food producers that sell items you wouldn’t find in the local supermarket. They have lots of lovely food products on their site, with more being added all the time.
They are loving our recipe for fresh horchata, or tiger nut milk, which is now on their blog. Since the Channel 4 Superfood mention horchata is fast becoming the hottest superfood drink this year! So just in case you don’t know how to make it, here is our favourite recipe again 🙂
Ingredients
- 200g Organic Tiger Nuts
- 800ml Filtered Water
- Pinch of Cinnamon
- Splash of maple syrup, agave nectar or any sweetener of your choice (this is optional as tiger nuts are naturally sweet)
Instructions
1 Soak the tiger nuts in water for at least 4-6 hours or preferably overnight. Drain and rinse in clean water.
2 Place in blender with 800mls of filtered water and blend.
3 Using a nut milk bag or a piece of muslin or similar, strain the mixture over a large bowl and squeeze until all the liquid has drained. Then add a large pinch of cinnamon and a splash of agave (around 1 tsp) and mix. Thats it!
Tip: You may notice a lot of sediment that settles at the bottom – do not discard as this contains all the flavour and nutrients! We like to put it into old fashioned milk bottles which makes it easier to shake and disperse all of that healthy sediment. You will probably have an amount of pulp left over from this process which can be used in a variety of ways. We like to simply cook or dry the pulp on a low heat in the oven until lightly toasted, and then use as an alternative topping to desiccated coconut.
