Have you had tigernuts? Funny name, but they are super healthy.
For starters, they are not nuts, nor are they grains or legumes. Rather they are tubers. Think of them as tiny potatoes. Like potatoes, they are also an excellent source of resistant starch.
Many Central American and African cultures had enjoyed them as food for millennium. Some scientists have speculated that small tubers like these which grow under may prairie grasses, likely made up much of the early human diet.
If you have not tried them yet, here is a great starter recipe for tigernut milk.
Get organic tigernuts from a large health food store or online. You can eat them as they are, grind them into flour, or soak and cook them.
- 8 ounces organic tigernuts
- 1 quart purified water
- 2 tsp ceylon cinnamon
- 3 cardamom pods
- (optional – stevia or local honey to taste)
To make milk, take 8 ounces of tigernuts and soak them in purified water overnight to soften them.
Take all ingredients and blend thoroughly on high power for 3 minutes.
You can take the liquid and filter through a cheesecloth or use as is. If you have a powerful blender like a Blendtec or Vitamix, it will be smooth enough without straining.
In either case, refrigerate and serve.
Unlike other nut milks, tigermilk is high in resistant starch, fiber, zinc, protein, and monounsaturated fats.
If you want a gourmet treat to impress a guest, get it chilled and serve with a cinnamon stick.
To your best health,