Hazelnut Lucuma Smoothie with Solla (Angela Stokes’ Favorite Raw Smoothie Recipe!) – The Renegade Health Show Episode #337

Wednesday Jun 24 | BY |
| Comments (53)

Today, Annmarie and Solla took over the show…

Solla will show you how to make a delicious raw food hazelnut smoothie. It’s Angela Stokes’ favorite (at least that’s what Solla said!)

Solla also explains what it took to put on a raw food wedding… from a kitchen perspective! There’s also a very special guest at the beginning of the show. 😉

Take a watch now…

Your question of the day: What’s your favorite nut milk?

Click here, scroll down to the bottom of the page and leave your comments now!

To check out the Inner Circle that Annmarie mentioned in the show, please visit www.RenegadeHealthIC.com

Also, be sure to pick up a copy of David Wolfe’s new Longevity Now Program! Here’s where to go to read more about it… www.MyLongevityNow.com

Live Awesome!

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.


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  1. carolina says:

    I haven’t made a nut milk yet…but, I think I will definitely like to try the hazelnut milk!

  2. Tammy says:

    Almond milk!Yeah gotta try homemade hazelnut milk!The trees grow wild around here!Thanks.

  3. Brenda says:

    Almond is the only nut milk I have made. Yum.

  4. Laura G says:

    Haven’t made any yet. But it’s one of those things that I know I’d like it. I’m going to try this recipe with the ingredients I have.
    I love the technique for peeling ginger. I’ll be using that for sure from now on.

    NICE SHOW Ann. Solla’s cool. What a big job she had. I am so excited to see the pictures of the wedding.

  5. Nadia says:

    Almond milk mostly, but recently tried brazil nut milk which was also good.

    This cannot be said enough – Thank you so much for your consistency in putting out a program every day. You do a great job!

  6. Laura G says:

    Just remembered, I have a question.
    Is there an easy way to clean a nut milk bag???

  7. PJ says:

    I would love to make this smoothie, but I am not sure what the ingredients are beside the hazelnut milk and ginger. Will someone please repeat the recipe. Thank you in advance.

  8. Marc says:

    What did she say? (catamon}- one teaspoon of some type of spice, What is that?

  9. Kasey says:

    Hemp milk + orange juice ; ) Reminds me of those frozen orange cream bars I used to have!

  10. Laura F says:

    Hi Annmarie,

    Will you please give us the recipe for Solla’s Hazelnut Lucuma smoothie in writing? Her accent is so delightful, but I had a little problem following it all.

    Thank you!

    xoxoxoxoxo, Laura

  11. Frances says:

    I’ve made almond milk, but now must try the hazelnut!

    I have just started looking into raw foods, and should be getting Ani’s dessert book in a couple of days.

    Is it really necessary to strain nut milks? I will search to find out what to do with the strained pulp.

    Thank you for these videos! They are a huge help for this newbie.

  12. We love mylk and make it every other day, sqeezing mylk out of the bag still remains one of my most favorite moments. Hazelnut mylk is fabulous in a chocolate hazelnut tart, brazil mylk is creamy and has huge amounts of selenium used from depression to cancer (http://ccwwisdom.blogspot.com/2009/06/brazil-nuts-selenium.html), almond mylk is yummy and macadamia mylk is creamy as can be (and has shorter soaking times)…there is a mylk out there for every taste and making it is a joyous experience that leaves the cows alone!!! Sending big hugs to you both…Shivie and Cemaaj

  13. Barbara says:

    I have never made any milk products, but after watching this show I will start with the Hazel nut milk. Thank you Annamrie for this video after today I will no longer buy rice/almond milk from a store. Great show.

  14. Elizabeth says:

    some one needs to tell them over at longevity now that their sound is out

  15. Pery says:

    Dear Kevin&AnnMarie, what is Solla´s website address? Great show!

  16. Kristi says:

    Great job Anne-Marie! I have tried almond milk myself. My favorite nuts are pecans and hazelnuts so i probably would like this recipe, without the spice added!

  17. ANTHONY says:

    hey i like coconut water with greener grasses thats my fave so its not nut milk but its similar and if you guys go to iceland i would like to go. -Anthony

  18. Donna says:

    You need to list the recipe, I could not understand her because of her accent!

  19. Steve says:

    I had a little trouble understanding Solla’s accent. Would you please list the ingredients she used?
    Thank you.

  20. kate says:

    hemp seed milk is kinda nice since you don’t have to strain it!

  21. Indigo Crone says:

    My favorite is almond, but can’t wait to try the hazelnut! I find the nut milk bag rinses out a lot easier if I use it inside out, i.e., the seams on the outside so they’re not catching the pulp.

  22. deb says:

    Yum! Cardamom and cayenne. I think this will be my favorite nut milk especially when I’m feeling very vata.

    Thanks again for changing the health of the world one show at a time.

  23. Sharon says:

    FYI: Sorry in advance to be negative, but I could not help noticing the loose hair, licking of hand, touching of face and hair while preparing the drink. It made me ill. Not appetizing at all.

  24. zyxomma says:

    I believe Solla’s recipe is: 2 c. soaked hazelnuts, 4 c. water, blend and strain. Add 1-1/2″ ginger (peeled unless very young), 2 heaping T. lucuma powder, 1/16 t. cayenne, a few grinds of salt, and some cardamom (a t. or 2?). Replay it if you need an exact recipe; I think that’s close. Sounds yummy! I love making nut and seed milks. My favorite-of-the-moment is macadamia flavored with cinnamon, ginger, New Mexico chile, soaked vanilla bean, mesquite, Maca, and Himalayan salt. When I want one in a hurry, plain hemp – no soaking or straining. Who am I kidding? I love them all: Almond, Brazil, Pistachio, Walnut, Hazelnut, Pecan, Pine Nut, Sesame, Sunflower, Pumpkin, and many combinations thereof. For an instant beverage (when there’s no time to soak), blend whatever nut butter is handy with water and any desired add-ins (bee pollen, cacao, soaked dried fruit, fresh fruit, camu, ground golden flax seed, sweet spices like cinnamon, allspice, mace, nutmeg, fennel, anise). Health and peace, Nut Mylk Nuts!

  25. Linda says:

    WoW! Zyxomma, Thanks for that info! I might have to try ALL of the ones you mentioned!

  26. Cheryl Holt says:

    After this show I am pretty sure it will be Solla’s hazelnut milk. : )

    I use to like the raw chocolate mylk made with brazil nuts for my favorite nut mylk but solla’s recipe sounds and looks incredible. The hazelnuts are soaking as I type……

    Kevin & Annmarie wonderful show as always! Solla is fantastic and totally cool!

    Love, Light, & Peace,
    Cheryl : )

  27. Mary says:

    I love cashew nut milk & cream, and you don’t have to soak them, so you can make it as and when you feel like it in minutes!

  28. Ann says:

    Being a very detailed person – Here’s the receipe

    2 x pint measuring jug of soaked hazelnuts best to soak hazlenuts overnight although can soak for just a couple of hours)
    4 cups water
    Blend and strain
    After straining – blend again
    2 tablespoons lucuma powder
    1 teaspoon cadamon
    1/16th teaspoon cayenne (spicy)
    Few grinds of Himalyalan Salt
    Add 1 + 1/2 inches Ginger. If ginger is fresh & young with a shiny skin don’t peel it as many nutrients in skin. If not young peel it)
    Blend again
    1 tablespoon Algarve – depends how sweet you want it (quite sweet anyway because of lucuma powder) OR can sweeten by using left over juice from soaking berries/dates etc

    Can use the left over pulp from straining the hazlenuts for making cakes etc
    Enjoy Ann

  29. Emiko says:

    Hi! This is my very first time to post a comment! I have been watching the shows and I love every episode of your shows.
    Lovely job Annmarie!
    Since I am allergic to nuts so I have never tried nut milk. I can imagine it tastes amazing… I am creating recipes that don’t call for nuts. Maybe sunflower seed milk or pumpkin seed milk can be nice.
    Here in the Netherlands, hemp seeds are very expensive so I have never made hemp milk but I am sure I would love the taste of it.

  30. mark e says:

    I couldn’t quite make out all the ingredients and measurements because I couldn’t always understand Solla’s accent (Icelandic?). Did anybody else catch it all?

  31. mark e says:

    Oh. Nevermind. Zyxomma’s got us covered!

  32. Elyce says:


  33. Jenn says:

    I can’t do most nut milks anymore(bringing up major sensitivities it seems) but will have to try hazelnuts since I know in the past they are a nut that hasn’t bothered me plus I just LOVE the flavor and this sounds great.

    I know you aren’t on the east coast now for farm market season, but any good garlic scape recipes…I have a huge bag to be used!

  34. Sonja says:

    Hi everybody! I love your show! I have to try making hazelnut milk, too. So far I made almond milk, pecan milk, cashew milk, and sunflower milk – sometimes combinations of them. Of these I like the almond milk most.

    One suggestion: Please, could you always add the ingredients of whatever wonderful creations you make in your show IN WRITTEN FORM under the video? It would make it so much easier for everybody.

    Thanks again for you wonderful show!

  35. Ginny Fisher says:

    Wow, that smoothie looks yummy. I’ll be making that soon. Need to get some more lucuma! I start all my smoothies with a nut or seed milk, but I prefer to leave the pulp in. I love the creamy texture and as I’ve told people on my blog-fiber is your friend!!

    Wow, Annmarie!! Good job! I love all your recipes! Keep up the great and valuable work!

  36. Rhonda D says:

    OMG, that looks soooo good.
    Almond milk is one of my favorits.
    But now that we have the recipe thanks to zyxomma, I will try the Hazel nut.

    Thanks again Annmarie for a great show:)

  37. Kat says:

    almond mylk is my all-time favorite…it’s lovely on its own but you can add a bit of agave and vanilla to make it even tastier. almond mylk just makes me happy 🙂

  38. Kat says:

    almond mylk is my all-time favorite…it’s lovely on its own but you can add a bit of agave and vanilla to make it even tastier. almond mylk just makes me happy 🙂
    OH! You’re my new favorite blogger fyi

  39. Rene Oswald says:

    My favorite is a Chai Holiday Smoothie that I formulated a few years ago. I like it anytime of the year! You can view the recipe video demo at http://www.reneoswald.com/videos.html It’s #54 on the list.

  40. Jen Bing says:

    My favourite at the moment is hemp seed mylk with banana, cacao, maca, date,cinnamon, cardamon and ice. Delicious!! And added bonus is that
    unhulled hemp seeds are a lot cheaper than other nuts and seeds. I’m moving to Australia soon and I don’t think you can buy hemp seeds there … what am I going to do?! Oh no…

    I haven’t tried hazelnut mylk but will give it a go soon. Thanks Solla and Ann-Marie. xxx 😀

  41. Yvonne says:

    My favorites is Homemade coconut milk,almond milk and sesame milk, depending on what I am doing.

    What is Lacuma Powder?


  42. Barbara Satkoski says:

    My favorite is the almond nut milk..works with almost everything. The only problem here in Michigan is finding almonds that haven’t been nuked! I have found a few stores that have the whole nut and claim to be raw…and I sometimes will buy them and crack them myself, when I cannot afford to order on-line. Keep up the great videos Kevin and Marie!

  43. Jules says:

    Solla is a beautifl soul!

  44. Lyn says:

    Fantastic! I use ginger all the time and have always peeld it, but now I’ll use the shiny skin. Thank you Kevin, Ann-Marie and Solla!

  45. Tonya says:

    Hazelnut milk is my favorite. Thanks for posting this!

  46. jane says:

    i occasionally make nut milks, almonds grow all over the show here and the milk is great but we have loads of pine trees and pine nuts are most accessible, best of all i just chuck it in the blender perhaps with a date and shake of vanilla and that is it,
    no straining or squeezing, smooth as a babys bottom, SMOOTHER
    beyond deliciously yummy
    d’you know i reckon you two are probably the sunniest sweetest lights in the biz

  47. Lauren says:

    Nice show, Annmarie! I have to agree, hazelnut is my favorite. There should be more Annmarie shows, I think. Any other women on here agree?

  48. Nama Mama says:

    Summer Refresher
    Will a nut milk bag work for making zuchinni water? I find this water so mineralizing and satisfying.

  49. zyxomma says:

    Jenn: Garlic scapes make a fantastic pesto! Vitamix them with parsley, basil, pine nuts (I soak them, but you don’t have to), and extra virgin olive oil, a little salt, and (for the cheese flavor, since we’re not dairy consumers), Kalamata olives (also spelled Calamata). As long as you aren’t dealing with Candida overgrowth, you can use nutritional yeast for a mild cheese flavor. Of course, you can use both!

    Yvonne: Lucuma (there’s an acute accent on the first “u” but who cares) is a subtropical fruit native to Peru with a maple/sweet potato flavor. Its English name is eggfruit because the texture of the pulp has a similarity to the cooked yolk of a hardboiled egg. It’s a nutritional powerhouse (lots of B vitamins, omega 3 & omega 6 fats, but not a lot) & the dried powder is used for sweetening raw food recipes (like Mesquite powder). There’s a fabulous raw chocolate with a Lucuma filling that tastes like a non-sticky caramel! In NYC I find it at Westerly on 8th Ave. (far from my East Village home, but my boyfriend drives).

    Anyone with nut allergies/sensitivities: Seed mylks (sesame, pumpkin, sunflower, hemp) work just as well, and may be easier to digest without problems. You can use all the same flavorings named for the nutmylks above. Health and peace to all.

  50. I varied the recipe, as I often do :-).. I used cashew milk instead of hazelnut,
    Jerusalem artichoke sweetner instead of honey and I threw some fresh garden greens in… YUMMY!!! Thanks for the inspiration… L & L

  51. Hi Everyone,

    Nice video! It inspired me to create my own hazelnut & lucuma based smoothie. You can find the recipe here:


    Keep on smiling! 🙂

    Your friend,


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