Superfood Raw Egg(less)nog

Superfood Raw Egg(less)nog

Yeah that's right, superfood. Why not?
Nuts, spices, and honey. Sounds pretty super to me.

While I am neither raw nor vegan, I do like to substitute healthy alternatives on occasion. This raw/vegan drink is a lighter and healthier version of the classic, and totally hits the spot!

Egg(less)nog

1 cup Raw Cashews (+ water for soaking)
2.5 Cups Water
1 tbs Raw Honey (or other sweetener, to taste)
1 tsp Vanilla Extract (or Vanilla Bean)
1/4 tsp Ground Cloves
1/4 tsp Ground Cinnamon
1 tsp Ground Nutmeg

1. Cover cashews in water, and soak for 6-8 hours.
2. After cashews have soaked drain and rinse.
3. Add all ingredients to a high speed blender, and blend well. If you do not have a high speed blender, you may wish to consider straining through a cheese cloth or nut milk bag after blending.
4. Store in the fridge.

Hey, by the way: This recipe was featured in the latest issue of Raw Food Magazine!!

Do you like eggnog?

Thanks for stopping by!

Summer Fruit and Thyme Kvass

Summer Fruit and Thyme Kvass

Sometimes I feel like a sheep. Following food trends. Is it just a coincidence that I am brewing kombucha while everyone else seems to be? I like to think I'm just curious, and enjoy trying new things. Especially when they promise health benefits!

In the spirit of trying something new: Kvass is similar to kombucha, in that it is also a fermented beverage. I came across it on Green Kitchen Stories (A fabulous and georgeous blog!). While kombucha takes at least a few days, kvass only takes 48 hours! It's light, fresh, tangy, and a little bubbly! This particular brew is a lovely shade of coral. Easy, healthy, delicious - count me in!

Check out Fermented Fruit Kvass for the method, the comments are also informative!

Summer Fruit and Thyme Kvass
- Peach
- Plum
- Apricot
- Blueberries
- Couple sprigs of Thyme
- Tsp Honey
- Water

Exact measurements will depend on the size of your jar. Make sure your fruit is washed well. Also a good idea to wash your jar with vinegar and hot water.

Happy fermenting!