Feeling down in the dairy dumps? Cashew Milk is a luscious high protein, lactose-free libation. Pouring
this fresh handmade creamy beverage into a glass jug always makes me feel like
I’m homesteading right in the middle of Manhattan. —
According
to my favorite food sourcebook, The New Whole Foods Encyclopedia by Rebecca Wood, cashews are “lower
in fat than most other nuts and most of their fat is unsaturated. They contain
20 percent protein, and high amounts of magnesium, phosphorous, and potassium.”
How’s
that for a morning boost?
In
addition to drinking it straight, you can use cashew milk as a base for a
Chocolate Breakfast Shake or a Warming Quinoa Power Porridge. Check out all three recipes below! Enjoy.
Cashew Milk
INGREDIENTS
1 cup raw
unsalted cashews (soak in water overnight)
4 cups
water
2 to 3 pitted Medjool dates
Pinch of
sea salt
DIRECTIONS
Discard
soaking water and rinse cashews. Toss soaked
cashews into blender (I use a refurbished Vita-mix, which I adore like another
child). Add water,
pinch of salt and Medjool dates to taste. Add more dates for sweeter milk. Blend until
smooth and frothy. Strain with a cheese cloth for a smoother texture
Chocolate Breakfast Shake
INGREDIENTS
1 cup
cashew milk
1 peeled
banana
1 teaspoon
unsweetened cocoa powder
1 to 2
pitted Medjool dates
1/2 cup
frozen or fresh strawberries
DIRECTIONS
Blend all
ingredients until smooth.
Quinoa Power-Porridge
INGREDIENTS
1 cup
cooked quinoa
1/4 cup
raisins
1/4 cup
slivered almonds
1/2 cup
cashew milk
Maple syrup
to taste
DIRECTIONS
Combine
quinoa, raisins, slivered almonds and cashew milk. Add maple syrup to sweeten.
Heat and eat.
Tracy Gary is the Founder of Intuition-Nutrition.
