nut mylkSunday is my prep day.

On my quest for a healthy life I slowly started to realise that getting organised for my week ahead is mucho importanto!!

As the saying goes fail to prepare, prepare to fail” so I always make sure I’m prepped, stocked up veg prepand ready for the week.

Its amazing how 40-50 mins prepping on a Sunday can save so much time throughout the week. Years ago I would totally raise my eyebrows at this level of organisation but it helps me to stay on my game!

It’s just a great habit I’ve got into to eliminate all my old bad habits! 

You know that mid week moment when you’ve started off so well then all goes to pot! 

So what do I do….

♥ I get a fresh batch of  mung beans and alfalfa ready for sprouting…..its all about sprouting for me at the moment! 

♥ Wash, chop and prepare my fruit and veg ready for freezing, juicing, salads, and making smoothies 

♥ Whip up some raw snacks 

And I’m always soaking my nuts….. ready to make fresh batches of nut mylk (this is the new buzz word  for dairy free milk)!!!!!

I absolutely love making nut mylk, it’s one of my favourite things to experiment with in the kitchen at the moment, and cashews are my favourite. I used to completely steer clear of nuts because I thought they were fattening, they were totally off the menu and I never looked beyond that. Such a shame given their fantastic health benefits. I’m certainly making up for it now though.cashews 

Cow juice is seriously out these days, nut mylks are the new white stuff!

Heading out to various independent coffee shops  I become more and more amazed at what’s on the menu. On a recent visit to a new coffee shop in town I asked if I could have almond milk in my latte the waitress replied, ” Of coarse Madame we just made a fresh batch today using organic Spanish almonds”.

I nearly fell off my chair!

Accessorising your coffee these days can be a bit confusing but I really encourage you to give alternative nut mylks a go.     

Nutritionist Ian Marber touts a dash of cashew mylk. “It contains the antioxidant copper, which contributes to even skintone,” he says. “Plus its a good source of selenium and zinc both high in skin firming elastin”.

So what are the other benefits of cashew nuts…..   

Cashews actually have a low fat content when compared to other nuts, they are rich in the “heart friendly” monounsaturated-fatty acids like oleic and palmitoleic acids that help lower harmful LDL cholesterol while increasing good HDL cholesterol in the blood.

They are packed with soluble fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect from diseases and cancers.

If your on the raw food trail at the moment you will see cashews appearing everywhere to make cheeses, sauces, butter, cakes, ice cream and nut mylks. In plant based eating they really are a true star ingredient.

Cashew mylk is by far the creamiest of homemade nut mylks in my opinion and it’s super refreshing. I highly recommend soaking the nuts overnight (roughly 8hrs). Not only does it release beneficial enzymes in the nuts it makes them lovely and soft, perfect for blending. 

Since the nuts blend entirely into water none of the goodness goes to waste in the process, you will also retain all of the fiber and nutrients present in the cashews and if you’ve got a high speed, high wattage blender it won’t require straining  through a nut bag. I was fortunate to be gifted a Nuti Ninja at Christmas. This machine is insane, it’s 1000w and literally pulverises everything you put in it!          

Here’s my easy peasy Cashew and Cinnamon Mylk

You will need….cup of cashews

♥ One cup of raw cashews

♥ 4 cups of water

♥ Two table spoons of honey, maple syrup or natural sweetener of your choice

♥ 1/4 teaspoon of cinnamon

♥ A pinch of pink Himalayan salt (optional)

soaked cashewsSoak the nuts in the fridge overnight

Drain and rinse them

Add the cashews and two cups of water to your blender and blend for about two minutes (maybe a bit longer in a regular blender)

Then blend in the two remaining cups with the sweetener, cinnamon and salt for another minute.cashews in blender

Store the mylk in an air tight container in the fridge and it should keep for 3 to 4 days.

Tip… You can always use less water for creamier results

nut mylkENJOY♥

Have a fantastic week