Cinnamon Vanilla Cashew Milk

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Cashew milk is easy to make.  This one is sweet, rich and also would be great served warm, after dinner with a splash of brandy.  Also perfectly delicious on as is.   

Makes about 2 cups. 

Cinnamon Vanilla Cashew Milk

1 cup raw cashews, split

2 cups water

pinch salt

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

2 tablespoons agave

Soak cashews in water 8 hours.  Blend cashews and soaking water in a blender or food processor until super smooth, about 8 minutes.  Strain.  Discard anything that was strained out.  Shake or stir in vanilla, cinnamon and agave.  Chill and serve.   

 

Agave Lemon Pepper Water

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So maybe you haven't heard but juice is really trendy right now.  As someone who doesn't care much for concentrated, packaged juice cocktails and one who doesn't eat enough spinach (but can now drink it!)  I'm enjoying the abundance of cold pressed juices that seem to be everywhere.  

One of my favorites was the lemon agave cayenne water from blueprint cleanse.  It's a lighter citrusy juice with a hint of sweetness and peppery spice.  Like many things I try, I decided to make it myself.   

 I have made it with fresh chiles like jalapeno, serrano or habanero but found cayenne powder to be closer in taste to the original juice.  

Agave Lemon Pepper Water

1 liter water, cool, cold or room temperature

1/4 teaspoon cayenne powder

juice of 2 lemons

3 tablespoons agave  

Combine all ingredients in a large jar or bottle.  Chill. Shake before serving.