BLOG: GRATITUDE, MOTORCYCLE FILTERS AND A 5 MINUTE CASHEW MILK RECIPE

 
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Have you ever wondered why cashew nuts are so expensive?

Have you ever been transiting through an airport / train station / dodgy Mexican border, bought a bag of cashew nuts, inhaled them in around 2 seconds and looked around to see what you can eat next?

Pricey aren't they, here's why.

Look up at the photo — you're looking at cashew fruit and the grey knobbly-bit (technical term) is the cashew fruit (or cashew apple if we're going to be botanically literate), just one teeny-tiny cashew nut (actually a seed)...can you see where we're going with this already...

I see cashew fruit on the local market here in Guatemala and to be completely transparent, the first time I saw them a couple of years ago I had no idea what they were, in my defence I am British and we have apples, pears and potatoes which are very easily identifiable.

The cashew nut is surrounded by a toxic resin (it's slimy) which is only destroyed in the roasting process so if you happen to chance across cashew fruit, don't even think about trying to eat it raw unless you want to loose your health insurance deductible.

I'm yet to visit a cashew farm but I can only imagine that the farming process is very labour intensive so, the next time you wonder why cashews are so expensive, take a moment to think about the cashew farmers in Guatemala, Brazil and Nigeria hard at work to deliver your teeny-tiny bag of cashew nuts.

Cashew nuts are:

  • A good source of healthy fat
  • A good source of copper and iron
  • Cholesterol free so if you're trying to reduce your blood pressure, this is the nut for you
  • Versatile in recipes which you'll discover below
  • Creamy, yummy and satisfying

 

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HOW TO MAKE CASHEW MILK IN 5 MINUTES:

  • Soak a cup of cashews in hot water for 1 - 2 hours or overnight if you have the time and inclination, personally I don't like faffing around with food so I'm a hot water soaker
  • Dedicate 30 seconds to 1 minute of your five minutes to show some gratitude to the worlds cashew farmers and then let me know in the comments below how you did that because I'm not entirely sure how to show gratitude to people hundreds of thousands of miles away — maybe with our consumer decisions but that's a conversation for another time, anyway....cashew milk...
  • Throw your soaked cashews, 5 cups of water, a pinch of sea salt, 3 dates or 1-2 tablespoons of a sweetener of your choice and 1 teaspoon of vanilla essence which, if you don't have in your cupboard is optional, don't let not having it ruin your day. Blend for a couple of minutes.
  • Not a necessity but I like to filter my cashew milk and at the time of writing did not have access to a sieve or cheese cloth but found that my motorcycle oil filter (a new one) along with some other improvisations worked quite well, this whole situation was largely helped by the sleepy Guatemalan blood-hound in the photo below who stole and returned the filter twice.

OPTIONAL EXTRAS

If you add 2 tablespoons of cacao (raw, unsweetened thank you very much) to the above recipe you'll have chocolate milk or if you want to jump on the autumn, winter detox wagon then add 1.5 tsp of turmeric, 1/4 tsp of ground ginger and 1/4 teaspoon of cinnamon to 1.5 cups of cashew milk for a gut friendly,  immune boosting, anti-inflammatory rich, creamy drink of goodness :)

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I hope you found this recipe helpful, let me know in the comments below what you'd like to see more of and I'll be back next week with a very exciting podcast where we'll be de-bunking annoying buzzwords like 'live consciously' and 'light worker' that are used ALL the time in the health and wellness world, feel free to let me know in the comments below which buzzwords give you creeps — I've got a whole list!