About Me

I started this blog to keep track of my kitchen creations. I love cooking and eating. In 2008 I was diagnosed with RA. Food started becoming a huge problem. I needed to find a better way to eat the flavors I love. All the recipes I create are driven by my desire to eat good food that won't create extra pain and inflammation in my internal ecosystem. While the recipes are wholesome, the language is not. I swear. I use the word 'fuck'. A lot! I make no apologies for that. It's just a fair warning. I'm raw and real. Happy cooking! Even happier eating! Cheers! Angie

Tuesday, July 24, 2012

Raw Cashew Milk

If you like thick, creamy milk, this is definately for you!  When I strained this, there was no pulp left! 

1 cup of raw cashews soaked in filtered water for about 2 hours

Drain the nuts and put them in a blender with 2 cups of cold, filtered water and the insides of a whole vanilla bean.  Blend for about 3 minutes and check.  If there are still nut chunks, blend some more.  Strain through a fine mesh sieve and store in the fridge in a glass jar.

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