Beet Cashew Mylk

From the Kitchen of Brittany Stamer, ND

This sounds wild and it is! It is also very tasty, nutritious, and an interesting way to include more vegetables in your diet. 

The cashews in this recipe provide a creamy nut mylk that more closely resembles dairy than other nut mylks. This makes it delicious in coffee, tea, smoothies, or all by itself. While, the beautiful color makes it fun for everyone to try. 

Beets have many health benefits. They can reduce blood pressure, enhance a workout, improve blood flow to the brain, and have a detoxifying effect on your liver. 

Give this unique and bright drink a try! 

Ingredients:

• 1 cup soaked cashews
• 3 pitted dates
• 4 cups filtered water
• ½ small raw beet
• ½ tsp vanilla extract
• Nut mylk bag

Instructions:

1. Blend all ingredients for 1 minute on high in blender
2. Strain through nut mylk bag and place in container
3. Store in fridge for up to 4 days

For a printable recipe, click here. 

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Dr. Stamer earned her Doctorate of Naturopathic Medicine at National University of Natural Medicine in Portland, OR. During her doctoral training, she also earned a Certificate in Natural Childbirth. She supplemented this coursework by completing a two-year apprenticeship in midwifery, women’s health, and pediatrics with a private practice in Portland, OR. Dr. Stamer has a passion for preventative medicine, educating patients about their bodies and health, and serving the community. She seeks to help people on their healing journeys using nutrition, lifestyle counseling, botanical medicine, biotherapeutic drainage, and homeopathy.