A Very Healthy Milk Alternative… Cashews

A Very Healthy Milk Alternative… Cashews

Homemade-Cashew-Milk

 

 

 

 

A delicate, nourishing, and calming milk. Using fresh lavender leaves is a treat for the body. Lavender has a healing and soothing effect.The cashews in this blend are an excellent source of copper (40% Daily Value), magnesium (20%) and zinc (15%). raw cashews are potent antioxidants and good sources of copper, manganese, magnesium, phosphorus and fiber.

Ingredients

1 cup raw cashews soaked for 2 hours
4 cups pure spring water
4 sprigs fresh lavender
1 tablespoon raw manuka honey
Pinch of Himalayan pink salt
Option: add 5 drops of Medicine Flower Vanilla
Pinch of Saigon cinnamon
Method

Drain and rinse the cashews
Blend all ingredients in a high-speed blender for at least one minute until nuts are thoroughly broken down.
Place a nut-milk bag in a large bowl or pitcher with a wide mouth and pour in the blended nut mixture.
Strain the milk by firmly squeezing bag until all liquid is extracted.
Transfer milk into a glass jar or pitcher and refrigerate. Store in your
refrigerator for up to 5 days.
Heart Healthy

Compared to other nuts, cashews have a lower overall fat content. The majority of fat found in cashews is unsaturated fatty acid, or the good fat. According to the American Heart Association, if eaten in moderation, monounsaturated fats can have a beneficial effect on your health and can help reduce bad cholesterol levels in your blood, as well as lower your risk of heart disease and stroke. The majority of the monounsaturated fat found in cashews is oleic acid, a heart healthy fat also found in olive oil.

 

Cashew Lavender Milk
Author: Diana Stobo
Ingredients
  • 1 cup raw cashews soaked for 2 hours
  • 4 cups pure spring water
  • 4 sprigs fresh lavender
  • 1 tablespoon raw Manuka  honey
  • Pinch of pink Himalayan salt
Instructions
  1. Blend all ingredients in a high-speed blender for at least one minute
  2. until nuts are thoroughly broken down. Place a nut-milk bag in a large
  3. bowl or pitcher with a wide mouth and pour in the blended nut mixture.
  4. Strain the milk by firmly squeezing bag until all liquid is extracted.
  5. Transfer milk into a glass jar or pitcher and refrigerate. Store in your
  6. refrigerator for up to 5 days.

2017-04-14T00:15:31+00:00 February 14th, 2014|All Recipes, Beginner Recipes, Gluten Free, Nut & Seed Milks, Vegan|0 Comments

About the Author:

Ingo has over 27 years of experience working with all types of clients. He counsels homebodies to hot bodies on a variety of nutrition-related concerns and goals in both clinical and private settings. A healthy diet and lifestyle takes work and should be fun as well! Nutrition is like our fingerprints, we all have unique nutritional needs and goals and lifestyles, and the process is different for everyone. My personal consultations ensure that you are equipped with the tools necessary to achieve your goals. You will learn how to apply the basic principles of detoxification and cleansing to your own life. You don’t have to become a raw foodie convert to understand its benefits, of which there are many – learn what works for you and apply as needed.

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