If you’re like me, the sound doesn’t seem enticing, but after watching how the milk was made and tasting a sample, the milk actually tasted…good.
According to the health expert who spoke at the seminar, cashew is noted for its magnesium content (surpassed only by sunflower seeds). Since cashew is rich in magnesium, as well as vitamins B1 and B2 (superior to almond and walnut), its use is recommended in case of:
- Nervousness, irritability, depression, weakness, and abnormal tiredness.
- Spasms in hollow organs: the colon (irritable bowel), the uterus or the cornorary arteries.
Here’s the recipe for the Cashew Milk.
Blend in a blender until creamy, about 1 minute the following:
2/3 Cup raw cashews
1/8 Teaspoon salt (seaweed salt)
2/3 Cup water
1 Tablespoon honey (agave nectar)
Add 3 1/3 cups of water
Add 2 cups of Almond Milk
Mix well and refrigerate. Shake well before serving. Should serve up to 8.
Bon Apetit! : )