This Vanilla Cashew Milk recipe is a revelation for me. Some of you know of my “milk conundrum”. That is, my long time battle with what kind of milk to take in my coffee. I used to use fat free organic dairy milk. If you don’t know what that was a bad choice read this post.
I switched to store bought organic almond milk. I follow the rule of not using anything with ingredients that I cannot pronounce…almond milk was my only exception. Why not make my own my own you ask? Because it’s grainy and separates in my coffee and I refuse to be annoyed before 7am. So then I went to grass-fed whole milk. This didn’t quite sit right either, as I try to lessen my environmental impact and eat vegan much of the time.
I went back and fourth for a long time. Then the “ahhhhh ha” moment came. Cashew milk was the answer! Creamy, rich, vegan, easy to make, no straining and it doesn’t separate in my coffee…victory! You can make it plain for universal applications or put vanilla or other fun stuff in it.
Creamy Vanilla Cashew Milk
Ingredients: 1/2 cup raw cashews, soaked in water to cover for at least 4 hours 1-1/2 cups filtered water 1/2 teaspoon vanilla powder* or 1 teaspoon vanilla extract (more…)
This is the perfect summer drink, especially with a little “kick” added to it. It is versatile and can be done with many different kinds of fruit. Accidentally add some silver tequila or vodka and voila, you’ve got a party in a glass!
Minted Watermelon Cooler
3 cups cubed watermelon 1 cup water or coconut water, chilled 3-4 Tablespoons honey or maple syrup or stevia to taste Zest of 1/2 a lime Juice of 2 limes 6-8 large mint leaves
Makes 4 servings
Place all of the ingredients in a blender and blend until smooth but still slushy. If you have a vitamin you will want to use the tamper to help it along, not then stop the machine once or twice to give the slush a stir. Taste and adjust lime or sweetener if desired.
Tips & Notes~
You can use unfrozen fruit and add ice but the consistency will not be as slushy.
Add some chilled vodka or silver tequila in place of some of the liquid.
Swap out some or all of the watermelon for some frozen mango or berries.
Many of you who have been to my classes have raved about this simple herb infused water. It is tasty, very healing and easy as pie. I make all different flavors from rosemary, thyme, sage, mint, cucumber and melon and anything in between. Get creative, there are so many possibilities!
When I am in a groove I start just about every day with this smoothie, or some variation thereof. It jump starts my energy and I feel more virtuous knowing that I have already consumed a good amount of veggies before 10am. Oh, and it tastes good! Feel free to play around a bit with the flavors and change the apple for an orange or toss in a cucumber skin and all of you have one.
Apple Kale Ginger Smoothie
Ingredients:
1+ cups cold water, or as needed 1 Tablespoon coconut oil 1 medium green apple, quartered (you may leave the core intact) 1 quarter of a medium lemon, peel and all (more if you like it more tart) 1 medium leaf of kale 1/4-1/2 inch piece of ginger 1 medium stalk of celery, rough chopped A few sprigs of parsley or cilantro 1/2 cup ice cubes 1 Tablespoon flax or chia seeds a drizzle of honey or a few dates (optional)
Minted Watermelon Cooler
