LOL, it really doesn’t (Tempo borrowed it), but as I was concocting this superfood milk, I thought to myself “why don’t I just give it a red cape and watch it fly around my kitchen?” In cooking, sometimes my recipes are a success. There are many other times, however, that I create something, taste it, step back and say “what was I thinking?”. I’m designating this Coconut-Cashew-Maca Milk as one in the win column.
My inspiration: In a pinch, I purchased a carton of Organic Almond Milk at my local chain grocery store. I got home and read the ingredients. The nutritional breakdown was MEH and the taste wasn’t great. One cup of this particular almond milk contained 15 grams of sugar and 1 gram of protein. I reminded myself that I usually can make WAY better raw milks than anything I can purchase (excepts Rau’s no sugar cacoa energy drink).
I wanted a creamy milk that I could use both in chia pudding as well as my habitual mug of green tea. Scanning my fridge, I saw that I had some truly raw coconut water (cheers to Harmless Harvest) and raw cashews. I’ve been on a Maca kick lately (probably because my friend, Kat Donatello is off to race Kona and eats Maca powder on her oatmeal EVERY SINGLE DAY yeah she is one bad-a$$), so why not a Maca Milk?
- Medjool Dates Soft, large and caramel-like in taste. These are the best in desserts and milks. And for quick, portable, package-free energy during long bike rides.
- Coconut Water I’m lucky to have access to the raw Harmless Harvest brand. You could also crack open your own coconut and reserve the meat for a different use or use the stuff from a carton
- Cashews great nut with a similar nutritional profile to almonds. Because they are softer, you get a creamier final product when used
- Vanilla I love the raw powder from Sunfood
- Maca an adaptagen chock full of vitamins and minerals. It balances hormone levels and revitalizes the entire body (good for libido 🙂 Again, I used Sunfood
I think that if you had an aversion to nuts or wanted a less creamy milk, you could leave out the cashews. If you have a nut allergy, you could substitute hemp seeds for the cashews, but the flavor would be “hemp-y” and not as neutral.
Coconut-Cashew Maca Milk
- 4-6 Medjool Dates, pitted
- 1/3 cup Cashews
- 32 ounces filtered Water
- 12 ounces Coconut Water (I used Harmless Harvest)
- 1 tsp raw Vanilla Powder or ½ Vanilla Bean or 2 tsp Vanilla extract
- 3 Tbsp raw Maca Powder
- pinch (1/8th tsp) Sea Salt
- In high-speed blender (I use a Vitamix), combine the Dates, Cashews and filtered and let sit for 1 hour to soften cashews and dates so that they blend as easily as possible.
- Combine the rest of ingredients and blend until smooth
I love this new milk. I would also use it on my morning oatmeal (thanks Kat, for the inspiration).
This morning, I did an easy coffee shop ride with my friend, Anna. There’s nothing like taking a mid-break during a soft pedal up the coast and enjoying an Aztec Mocha and GF Banana Muffin at Lofty Coffee in Encinitas. I rolled for a total of 1:45 and I couldn’t help myself as I hummed Aerosmith’s “Back in the Saddle” as I was finishing. Training, albeit low-key, never felt so good.