Mmm...Simple, Creamy Homemade Cashew Milk

I realize that I haven't been consistent in my blogging recently, so I've rededicated myself to the blogging process, and I'm coming at you with some fresh new content!  Expect LOTS more mind, body, AND Jesus in your life! 

Today, let's talk cashews. 

Yum!!! I missed them. I have avoided nuts for a while due to some specific nut allergies, trying to heal my gut, and autoimmune issues. But recently, my brain communicated (thanks to some wonderful muscle strength testing techniques) that my body has a need for cashews. We attributed this to my body's current need for some of the healing properties of copper and manganese (in cashews).

Copper: While we only have small amounts in our bodies, it is a key mineral necessary for multiple body systems. Benefits - antioxidant protection, bone and tissue integrity, and energy production.

Manganese: Another important trace mineral! Benefits - bone formation, production of collagen necessary for skin health, blood sugar control, thyroid health, and monitors free radical activity.

Which do you prefer? Left (store bought and full of additives)?  Or right (fresh, homemade, and full of love)?

Which do you prefer? Left (store bought and full of additives)?  Or right (fresh, homemade, and full of love)?

I was about to buy some cashew milk from a local health foods store, but check out that ingredient list (left)! Why do I need all that extra "stuff"? As a purist, I went au natural and made it, with love, in my own kitchen. The photo on the right is my own homemade cashew milk. Easy peasy, I promise.

3 simple ingredients:  raw cashews (1 cup), water (4 cups), honey (1-2 Tbsp).  Soak cashews for at least 4 hours.  Put ingredients in a food processor or blender, and mix until smooth. Strain. Serve chilled.

Smooth, creamy, and delicious!

Enjoy! xx