Cashew Nut Smoothie, plant based idea

This is a way of using nuts or seeds as a protein source at breakfast. Unlike some nut milks, this is not strained, but stays thick and creamy. You can choose any nut or seed for this milk. I have successfully made nut and seed milks with almonds, sunflower seeds and macadamia nuts and have even made green milk with pumpkin seeds. You can also mix them up and make up your own variations. All other nuts and seeds should be soaked for four hours at least or overnight.

Cashew nuts are softer than other nuts and need less soaking. I have even managed to make this without soaking the cashews at all. Soaking can make the nuts more digestible, but cashew nuts only need three to four hours soaking or they start to turn purple. This is because their skins have been exposed to heat during their processing, even if they are raw.

Ingredients

50g cashew nuts

250ml filtered water

80g frozen strawberries

1 teaspoon pitaya powder (optional)

Method

1. Soak the cashew nuts in filtered water for three to four hours.
2. Drain, rinse and pop into a blender.
3. Add 250ml cold filtered water and process in a blender, such as a bullet blender until smooth and creamy.
4. Add the frozen strawberries or other berries and pitaya powder and process again until chilled and smooth. If you require more sweetness, add a Medjool date and process again!