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Heeeyyyyy guys, long time no see? blog? talk?  I have missed you and I'm happy to be sitting in front of my laptop getting back to sharing healthy reciepes and nutritional education, high five!!  Just in case you have been wondering about this blog situation, here's a short, boring explination.  I am having issues with the host/server/whatever ya calll it, flipping almost all of my photos that I want to upload to my post, ugh soooooo infuriating!!!  Not only that, when you finally pick the photo thats "the one" (out of the 100's that you took) you go to upload it and then the freaking server/host flipps it. . . I flip out and lose my shi*!!  I assure you I 'm looking into making changes to that, along with giving HWM a completely new look in the coming months. Ok, so the other reason is, and I'm going to be honest with you, I've been unsure where I belong or fit in, in the weight loss surgery community, bloggosphere and social media world.  I'm still figuring that out, but in the mean time, how bout we get down to the good stuff and talk about the homemade cashew milk thats been in my "saved blog posts" for a year now. . . good grief!

It's pretty common for us (gastric bypass patients) to become sensitive or intolerant to most dairy products after our surgery, and unfortunately I am one of them.  Not only that, milk/dairy products can be a source of inflammation to our bodies.  Luckly, there are a variety of options for us, from almond milk, hemp milk, coconut milk and my favorite, cashew milk. You can easily purchase the boxed milk's at any grocery store but the homemade version is so much more flavorful and the best part, in my opinion, is you have full control of what goes in that milk.  There are usually thickeners and other ingredients added to these store bought milk's, and for some people they can cause some digestive issues. I will link some articles from Chris Kressor and The Paleo Mom for you to read and make your own decisions on if these thickners are something you want to avoid all together or allow in limited amounts.

Here is my recipe for a date sweetened vanilla cashew milk.  It's a great slightly sweet base to use in granolas, chia seed puddings and of course iced coffee.  If you want a unsweetened version just omit the dates and the vanilla!  It's easy, tastes great and I hope it becomes a favorite of yours!

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Date Sweetened Vanilla Cashew Milk

  • Author: Lori Newlon
  • Prep Time: 0 minutes
  • Cook Time: 0 minutes
  • Total Time: 0 hours

Description



Scale

Ingredients

  • 3 cups of organic, raw, whole cashews soaked in filtered water. (NOT roasted and salted)
  • 57 small dates, depending on desired sweetness and size of dates. (I use Made in Nature Organic Sun-Dried Deglet Noor Dates, Pitted, 28 Ounce )
  • 1 tsp vanilla extract. (I use Simply Organic Vanilla Flavoring, 4 Ounce )
  • Pinch of salt.
  • 6 cups of filtered water. If you want a thicker, creamier milk use less water and if you want a thinner milk use more water.

Instructions

  1. Soak cashews in filtered water for at least 6-8 hours.
  2. 20 minutes before you make the milk, soak the dates in hot water to soften. I boiled some water in my tea kettle and poured it on the dates enough to cover them.
  3. Drain water and rinse cashews. Place in a high powered blender, add the pinch of salt, vanilla, soaked dates and 6 cups of filtered water. You may need to do this in batches if your blender is small. I have a large capacity Vitamix Professional Series 750 Blender that is worth it’s weight in gold!!!!
  4. Blend on high for at least 2 minutes or the preset setting which “liquifies” the contents.
  5. There is no need to strain the cashew milk but if you want to you can use a nutmilk bag.
  6. * I chose to use organic and raw cashews but any will work in this recipe as long as they are NOT salted and roasted. I always use organic when I am able.

Notes



Nutrition

  • Serving Size:

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I'm thrilled that you are making my recipes and I'd love to see them! Be sure to use the hashtag #thebariatricdish when you are posting on social media.

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By Lori Newlon

Lori is a Registered Nurse, Certified Bariatric Nurse and a Nutritional Therapy Practitioner, with a passion for learning about holistic, "real food" nutrition with a focus for Bariatric patients. She has a firm belief that nutrition plays a pivotal role in not only maintaining your weight, but also supporting your health and wellness through out your weight loss journey!

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