ELEVATED PANTRY | ENZYME-RICH CASHEW YOGURT + HOMEBASE NUT MILK

It is important to be consistent and routine in your lifestyle so that you can be violently creative with your work. Amen to that statement, because an elevated household starts with weekly meal prep of any kind. We like to wash our greens, fruits, vegetables, prepare a cold-water-infused half gallon of herbal tea, prep a large jar of unsweetened chia pudding, salty mermaid broths and prepare nutritious plant-based staples like this activated cashew yogurt + nut milk so that our weeks can remain stress free in the food department. 

An enzyme-rich, mineral-dense plant based diet helps your body run on efficiency by feeding your body, brain, and spirit all at once. Enzyme rich foods boost digestive fire, starting in the mouth, and help us absorb as many nutrients possible each morsel we chomp. Mineral rich foods help to build strength and vitality within the body and maintain a healthy skeletal structure. Talk about a home run! 

On Mondays, my kitchen turns into a total circus with my feet cha-chaing so fast in total synchronicity with whatever music I throw on. It is a complete moving meditation, meal prep. I start to get into the flow and have ideas drop on me left and right of what to prep next. I jog down my week day by day and make enough staple items (that will last) so that as I food style and photograph throughout the week I don't have to spend almost 3 hours in the kitchen. 

Get into your flow, and watch your boss lady vibes take over. 

CASHEW YOGURT
1 cup cashews (soaked 4-6 hours) 
1/4 cup water plus more if you would like thinner consistency
1/4 cup raw honey or maple syrup
2 tablespoons lemon juice
1 tablespoon colostrum OR probiotic powder...both have the good belly love in it!
1 teaspoon colloidal silver*
pinch of sea salt + vanilla bean powder

Drain dirty water from cashews. Blend cashews with all other ingredients on high in blender until smooth and creamy. 

CASHEW MILK
1.5 cups cashews soaked overnight
1/2 gallon pure, alkaline water
4 dates, pitted OR 1 dropper full stevia extract for low-glycemic option
1 tsp high mineral pink salt
dash of cinnamon
1 tablespoon colloidal silver*

Drain dirty water. Blend plump cashews with 1/2 gallon of water and strain pulp through nut milk bag. Next, add sweetener, salt, silver and cinnamon and blend on high with "milk" until nice and creamy.

Colloidal silver is a potent anti-bacterial agent that is extremely beneficial at extending shelf life. It takes the shelf life from 3-5 days to a week+ when you add a little bit each day to your gallon. 

#BEAUTYBELLYHACKS