It might seem a bit daunting making your own nut milk. It is pretty easy, it just takes some time. The best part is there are no gums or other ingredients that aren’t necessarily good for digestion, and the taste is superior.
Turmeric, ginger, cardamom, and cinnamon are among the ayurvedic spices that enhance digestion and metabolism.
Cashews have high levels of iron, magnesium, zinc, copper, phosphorus, and manganese.
Almonds contain healthy fats, fiber, protein, magnesium and vitamin E.
Season: Winter
Prep time; 10 minutes
Inactive time: 8hours
Makes 6 cups ~ See Cooks note
Nut Milk
1 lb. cashews, organic, or almonds ( see cooks note for almonds)
water for soaking, 8 hours, preferably over night.
The longer you soak the creamier the nut milk.
Strain nuts and add 6 cups fresh filtered or spring water to blend.
Smoothie
1 tsp. turmeric root, grated
1 tsp. fresh ginger, grated
1 tsp. cinnamon powder
pinch of cardamom
1/2 tsp vanilla bean , or extract
1 tbsp. raw cacao nibs
1 tbsp. hemp seeds, organic
1 tsp. goji berry powder
1 tbsp. chai seeds
1/2 cup filtered hot water, to be added to each smoothie at the end
Cooks note: I like to add turmeric, ginger, cinnamon and vanilla to the whole batch. Add the super foods and hot water for each smoothie.
If Making almond milk, after it is blended well you will need to strain it. Mash down the soaked almonds on strainer with large spoon. Reserve strained milk. Keeps in refrigerator up to 1 week.