Tag Archives: cashew milk

How to Make Golden Milk

I’ll admit that golden milk isn’t my drink of choice when it comes to flavour as I’m not the biggest fan of turmeric (outside of a curry). But this antioxidant powerhouse of a drink provides a range of fantastic health benefits for its anti-inflammatory properties. I suggest that if you’re using powdered turmeric, that you make sure you are using a fresh, organic brand which will have higher levels of the active phytonutrient curcumin.

It might seem a bit gross adding a bit of pepper like I have here, but the addition of the piperine (the active phytochemical in the black pepper) by freshly grinding some pepper into your drink, will boost the bioavailability of the curcumin by up to 2000%.

I’ve also added cinnamon and a fine dusting of nutmeg for added flavour (I think these make the golden milk more tasty) and provide added anti-inflammatory benefits, but if you don’t like cinnamon or nutmeg, you can leave these out.

Here’s how I make mine:

Ingredients:

Directions:

  1. Place your turmeric juice or powdered turmeric into a saucepan with the plant milk and gently simmer for around 10 minutes.
  2. Before serving, sprinkle on some freshly ground pepper and stir in the sweetener. Then strain it into a glass or mug and drink whilst warm. Grate nutmeg on top.

If you want to find out about the effectiveness of curcumin, I encourage you to read the resources referenced below. Enjoy!

Resources

  1. Prasad, S., Tyagi, A. and Aggarwal, B. (2014). Recent Developments in Delivery, Bioavailability, Absorption and Metabolism of Curcumin: the Golden Pigment from Golden Spice. Cancer Research and Treatment, 46(1), pp.2-18. Available at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3918523/ [Accessed 21 May 2018].
  2. Whfoods.com. (2018). Turmeric. [online] Available at: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78 [Accessed 21 May 2018].

How to Make Your Own Cashew Milk

I like making my own cashew milk because its rich and creamy and it tends not to split in coffee or tea. I won’t lie and say I never buy store bought plant milks (because I do), but I try not to do so all the time because commercial manufacturers do add rather a lot of extra unnecessary additives. (However, as with cow’s milk, they do fortify these milks as well, so remember to adequately supplement your diet if you decide to eschew the commercial plant milks entirely.)  Of all the homemade plant milks I’ve made, cashew milk is my most successful one and everyone who has tasted it has loved it. It passes my “milk and cookies test” meaning it is delicious served neat in a glass with a cookie for dunking.

Nutrition-wise, cashews are one of the lowest fat nuts with around 82% of their fat being unsaturated, and of that, 66% is heart-healthy monounsaturated fat, like the kind you find in olive oil. It has been found that when added to a low-fat diet, monounsaturated fats can help reduce high triglyceride levels in diabetes patients.  (Triglycerides are the form in which fats are carried in our blood and are what block our insulin receptors from activating and prevent glucose from entering our cells, thus keeping blood glucose levels high and contributing to the diabetes process.)

Cashews are also a great source of copper and a good source of phosphorus, magnesium, manganese and zinc. Its also great news that regular nut eaters tend to be slimmer than non nut-eaters and are also at a reduced risk of developing cardiovascular and coronary heart disease, gallstones and Type 2 Diabetes. Just stick to your portion sizes of roughly 1/3 c of nuts per day.

I make my cashew milk quite extra thick and creamy, but if you want a thinner drink, just add more fresh filtered water in 50ml increments until you get the consistency you like. I also recommend buying cashew pieces because its often cheaper than buying whole cashew pieces. If you’re buying in bulk, make sure you store your cashews in the fridge (for up to 6 months) or the freezer (for up to a year).

Ingredients

  • 1 cup organic cashew nuts*
  • 6 cups fresh filtered water
  • medjool date*
  • Pinch of sea salt or pink Himalayan salt
  • Pinch of cinnamon (optional)
  • 1/2 tsp vanilla extract or vanilla bean paste (optional)

Equipment

Method

1. Soak your cashew nuts overnight (or for at least 4 hours) in 2 cups of fresh filtered water with the medjool date and a pinch of salt. You’ll be amazed at how plump and moist the nuts will become after even just a few hours of soaking.

2. After soaking, drain the pre-soaked nuts (and de-pitted medjool date) and add them all to a high speed blender with 4 cups of fresh filtered water. You can now add a pinch of cinnamon and 1/2 tsp of vanilla. This is optional, but I highly recommend it because of how delicious it makes the end product! Blend this mixture on a high speed for 1-2 minutes, depending on how powerful your blender is.

3. Strain the mixture through your nut milk bag* and store in a jar or milk bottle in the fridge. It will keep for up to 3 days.

Tip: You can save any remaining strained nut pulp by freezing it and adding it to cookies or other baked goods at a later date, however if you have a high speed blender, you’re unlikely to have much or any pulp leftover.

cashew-931960_1920Sources: World’s Healthiest FoodsJournal of Biological ChemistryLivestrong, “How Not to Die” by Dr Michael Greger MD



*I’ve popped in a few affiliate links into this post, directly with Nutri Ninja (worldwide) and Amazon (UK), so if you’d like to support what I do here at Our Little Organic Life, then please do shop via these links – you don’t pay any more and I get a small commission. Thanks!