Cashew Milk

It’s sweet and satisfying and SO good for you! (Full of antioxidants and essential fatty acids – cashews are considered a “good fat.”)  Whip up this cashew milk recipe, take a few sips – and thank me later. (I personally like to drink it ice cold after dinner, it’s a satisfying dessert!)

• Cashew Milk
• 1 cup (raw) cashews, soaked overnight
• 3 cups water
• 1 1/2 tablespoon of agave nectar
• a pinch of cinnamon and a scosh of vanilla bean extract

1. After soaking cashews overnight, discard the soaking water and rinse them.

2. Put cashews and 4 cups of water, agave, cinnamon and vanilla extract into a blender or vita-mix

3. Blend well

4. Drink right away, or store in refrigerator for a few hours.  The longer it sits, the thicker the consistency.

Note: There may be tiny bits of cashew in the blended mix.  I am not bothered by this, but if you are — let sit for a moment, the bits settle to the bottom.

By: Jessica Gillespie

This delectable dish is incredibly yummy and easy!

Egg, Broccoli & Cheese Muffin Ingredients

• 3 whole eggs
• 3 egg whites
• 1 small bunch of broccoli
• 1 green onion limb, sliced
• 1/3 cup of milk
• 1/2 cup of shredded Colby Jack or Cheddar cheese
• salt
• pepper
• 2 tbsp garden salsa (optional)
• Preheat the oven to 375 degrees. Crack 3 whole eggs and 3 egg whites into a large bowl. Tip: Using a large measuring glass is helpful. It makes for easier for pouring later.

1. Whisk 1/3 milk into the eggs until completely mixed. Set aside. Using a sharp knife, carefully slice the green onion as thin as possible and add them to the bowl with the milk and eggs.

2. Shred the top of the broccoli with the knife including the thinnest pieces of the trunk. *You don’t have to discard the remaining stalk. Just store it for something else later like soup or stir fry.

3. Add your shredded cheese to the mixing bowl and stir the mixture until all the ingredients are fully combined.

4. Next choose your muffin pan and spray the holes with canola or unsalted butter.

5. Set the muffin tin on a flat baking sheet and pop into the oven for 20 minutes. The egg muffins will puff up as they bake and should stay in the oven until the tops are golden brown.

Top with salsa of your choice!

Enjoy!

Check out more of Jessica’s recipes @ fork-fed.tumblr.com