Cashew Golden Milk

Makes 2 servings

1     cup cashews, soaked in water for a
       minimum of 8 hours, or up to overnight
1     cup fresh, cold water
1     1-inch piece fresh turmeric root
1     ½-inch piece fresh ginger
1     teaspoon honey
1     teaspoon coconut oil
¼    teaspoon ground cinnamon
       pinch freshly ground black pepper
       pinch fine sea salt

Nutritional information per serving (based on 2 servings):
Calories: 125 (8% from fat) • carb. 12g • pro. 2g • fat 8g sat. fat 5g • chol. 0mg • sod. 74mg • calc. 67mg • fiber 0g

1. Drain the cashews and rinse with cold water.
Put into a large, liquid measuring cup or bowl,
with the 1 cup of cold water.
2. Turn the juicer to the ON position, with the
juice spout closed, and begin to process the
cashews, one scoop at a time, and the turmeric and ginger. Gradually add all of the cashews
and the water. Once juicing area has filled,
slowly open the juice spout to allow it to flow
into the Juice Container.
3. Once these have been processed, transfer
the mixture to a small saucepan. Add the
remaining ingredients, warm over low heat and
stir constantly until the coconut oil has melted.
4. Remove from heat and serve warm.