ACAI AND MIXED BERRY SMOOTHIE
- 1 3.5-oz [100 g] pack frozen acai puree
- 1 cup [120 g] frozen mango chunks
- 1 cup [120 g] frozen berries, such as blueberries and/or raspberries
- 2 cup [480 ml] Cinnamon Cashew Milk or Almond Milk
- 1 to 2 tsp maple syrup or honey (optional)
- Under hot water, defrost the acai pack to soften. Place the acai, mango, and berries in a blender, along with the nut milk. Starting on a low setting, puree the mixture until it begins to break up, stopping and scraping down the sides if necessary. Slowly turn the blender speed to high and puree until there are no lumps, 1 to 2 minutes. Taste and blend in the maple syrup, if desired. Serve immediately.
Save the leftovers! Freeze leftover smoothie in ice-cube trays. When you’re ready to make another smoothie, simply pop a few cubes into your blender.
CINNAMON CASHEW MILK
- 1 1⁄2 cups [200 g] organic raw cashew pieces
- 4 1⁄2 cups [1 L] purified water
- 1 tsp maple syrup, plus more as needed
- 1⁄2 tsp ground cinnamon
- Kosher salt
Place the cashews, purified water, maple syrup, and cinnamon in a blender. Blend on high speed until the nuts are thoroughly pureed and look like milk, about 1 minute. Pour the liquid through a fine-mesh
strainer set over a small bowl to remove any pieces of cashew. Stir in a pinch of salt. Taste, adding more maple syrup or salt if desired. Store in an airtight container in the refrigerator for up to 1 week. Stir before each use. How to store nuts Store all whole nuts in airtight containers in the freezer indefinitely to protect them from turning rancid.
- 2 cups [270 g] organic raw almonds, skin on
- Purified water to cover, plus 41⁄2 cups [1 L]
- 1 to 2 tsp vanilla extract (optional)
- 1 tsp maple syrup (optional)
- 1⁄2 tsp sea salt (optional)
Place the almonds in a medium bowl and cover with purified water by 2 in [5 cm]. Cover and let sit at room temperature for 12 hours. Drain the almonds, then place them in a blender along with the 41/2 cups [1 L] purified water. Blend on high speed until very smooth, about 2 minutes. There will still be some pulp left. Working in two batches, pour the liquid through a fine-mesh strainer set over a small bowl. Using the back of a wooden spoon or ladle, press down on the almond pulp to extract as much of the milk as possible. Discard the pulp, and then repeat with the rest of the liquid. Repeat the straining process as necessary to reach the desired texture. Taste and stir in the vanilla, maple syrup, or salt, if desired. Store in an airtight container in the refrigerator for up to 1 week. Stir before each use.