Learn how to prepare my nut milk recipes with the aid of a small coffee bean grinder, a blender, a hand-held mesh strainer, a bowl, and a stirring spoon. Simply choose your favorite nuts and seeds as a base for each recipe, then layer in the flavors that compliment them. You can add fresh fruits, or rehydrated dried fruits (think creamy texture), natural flavoring extracts, and the liquid of your choice. Waterworks fine, but you can also add other liquids. I fortify my nut milk with ingredients such as sunflower seed lecithin granules and flax seeds, both of which are heart-healthy and brain healthy.

Here's a sampling of the recipes you can make:

• ​Apple fruit harvest pecan milk (Nature’s fruit and nut tree orchards come to life)
• Mock eggnog cashew milk (A yummy holiday treat, throw another log onto the fire)
• Minty chocolate pumpkin seed milk (A chocolaty delicious treat, with a hint of refreshing mint, that even my husband, who has a nut allergy, can enjoy)
• Apricot orange cashew and almond milk (This drink has a sunny fresh flavor and tons of vitamin A)
• Banana coconut date walnut milk (Coconut milk and vanilla flavoring enrich the flavor of this creamy delight)
• Cranapple orange walnut milk (Drink by itself, or add to an apple cake recipe)
• Mellow sweet almond cocoa (Who needs sugar-sweetened chocolate cow’s milk?)
• Banana raisin sunflower seed milk (A hearty and satisfying libido booster)
• Cinnamon spiced pumpkin seed milk (It might remind you of pumpkin pie)
• Pure and sweet almond milk (Minus the inflammatory ingredient that is added to store brands)

This cookbook package also includes: 7 Illustrated Tabletop TUTORS™ Poster/Placemats, including:

• Why can’t I drink dairy?
• Should you rethink eating soy?
• How to make nut milk in 5 easy steps
• Savoring nature’s liquid sweeteners
• Unearthing nature’s sugar substitutes
• How to make (non-dairy) seed cheese
• How to make (non-dairy) yogurt

Plus: I've included my "Cookbook Chat” (A video in which I talk (from my backyard) about my Nut Milks cookbook, including my reason for writing it, as well as my healthful recipe ingredients and simple recipe formula. My cookbook was published in the late '80s and was the first book of its kind to introduce nut milk to the public. Many other chefs and food companies have since followed in my footsteps.)  

Plus: "Deep Dish Self-Inner-view" (A mini-book that chronicles my self-healing journey, one in which I unearth the causes of environmental illness in my body and the earth, and create recipes that serve to heal both.

• Have you stopped drinking milk because you have concerns about the ethical and humane treatment of cows that are raised on factory farms?
• Do you want to avoid the antibiotics and hormones that commercial cow’s milk contains?
• Are you concerned that some organic milk manufacturers are not adhering to organic standards?
• Do you have lactose intolerance that interferes with your digestion of milk?
• Do you want to find a replacement for soy milk, which is known to cause thyroid issues in many people?
• Do you like the idea of taking a few simple ingredients, and turning them into a gourmet recipe? 

If you answered yes to any, or all, of these questions, you won’t want to miss out on this great opportunity to learn how you can create delicious, four-season non-dairy beverages that are low in calories and high in the healthy proteins and fats your body needs to function optimally.