What tools and techniques does Adam Ringham recommend for creating plant-based protein blends?

Adam plays a lot with nut milks as the base, then layers in extra proteins and functional add‑ins.

From the posts you’re seeing:

• Uses mixed nuts and seeds for milk: walnut, cashew, pecan, macadamia, hazelnut, almond
• Blends in “super-mushroom” powders for additional benefits
• Adds protein blends like Almond Protein GH
• Uses MCT-based keto formulas and water-soluble actives to “hack” protein synthesis and metabolism
• Sweetens with maple sugar or keeps it keto depending on the goal

Want a simple step‑by‑step recipe inspired by those blends?