INGREDIENTS
1/2C non GMO soybeans
2-3C water for soaking
4C water for blending
Honey to taste [optional]
Pinch of Celtic sea salt
METHOD
Start by soaking the soybeans overnight—this softens them for easy blending.
In the morning, drain and rinse well to remove any dirt. Gently rub the beans under water to loosen the skins; they’ll float to the top and can be skimmed off. Don’t worry if a few remain.
Add the soybeans to a blender with 4 cups of water and blend until smooth.
Line a sieve with cheesecloth and strain off the liquid.
Important: Pour the milk into a heavy-bottomed pot and bring it to 212ºF [100ºC]. Simmer for 20 minutes, stirring often to prevent sticking—this step is essential, as raw soybeans aren’t safe to eat.
Let the milk cool, add a pinch of Celtic sea salt and honey if desired, then store in the fridge for up to 4 days. Enjoy!
BENEFITS
Dr. Greger, a leading American physician and specialist in clinical nutrition, suggests that drinking soy milk daily — such as a glass with each meal — may help ease menopausal symptoms, with some studies showing up to a 70% reduction in hot flashes.
