My 3-ingredient latte is dairy free, gluten free, and chock full of minerals, good fats, and immune-boosting, antioxidants!

Step 1:
Soak a handful of cashews (about 1/4 cup) for an hour or two, or overnight!  Soaking the cashews is ideal because it softens the cashews, improves nutrient bioavailability, and reduces the phytic acid found within them. If you don’t have time to soak the cashews, just at least rinse them in a strainer under running water.
Step 2:
While your cashews are soaking, brew your chaga tea on the stove.  I use Harmonic Arts chaga chunks.  Add a few tablespoons into 1 litre of pure water.  I use fresh spring water whenever possible.  Brew on medium heat on the stove for 20-30 minutes or more!   Strain out the chaga chunks and add the dark liquid to your blender!
Step 3:
Strain the cashews, and then throw then into the blender. Blend on high for 30 seconds!
Step 4:
Strain the liquid through a sieve or a nut milk bag, to strain out the solids.
step 5:
Add some maple syrup to taste….and a pinch Himalayan sea salt as well, (if you wish.)
Blend up and it will be all delicious and frothy and you won’t even know what to do with yourself it is so amazingly good.
Pour into your favourite mug, (and of course take a picture to post on instagram with #robynlilleyskincare. (haha)… and then enjoy!  Best enjoyed with a friend or loved one.
p.s. Chaga is a medicinal mushroom with a myriad of health benefits.  Never used chaga before?
Head on over to http://harmonicarts.ca/2012/09/chaga-mushroom/ where you can read up on the numerous ways you can improve your health, mood, digestion, and life using chaga on a regular basis!  A nice caffeine free substitute for when you want a warm beverage but you don’t want to drink coffee late in the day.
This can be enjoyed anytime. It may actually help you to sleep better at night too!
Did you know that cashews act as a a natural anti-depressant? It’s true!
Feeling blue?  Grab a handful of these, and whip up your own dairy free latte any time you need a little boost.
The fat in the cashews makes it nice and frothy, without the cow’s milk that many people don’t digest well.
with love,
Robyn xoxox

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