brazil nut golden milk, poured into a parfait

Brimming bowls of fresh fruit, covered in various iterations of creamy rich non-dairy milk have been my morning jam all summer. It satisfies that cold, slurpy sweet cereal craving, and is easy to prepare during busy weekday mornings. I usually add a scoop of good-quality protein powder or grass-fed gelatin to the mix, for that essential protein "I feel like a superhero" boost.

This brazil nut milk is some serious sunshine in a bottle. Loaded with selenium-rich brazil nuts, and turmeric, an anti-inflammatory superstar, it's distinct yellow color and nourishing properties are sure to make your body and soul smile. I've poured it over a bowl of chopped mango, papaya, coconut flakes, and bee pollen in the photo, but it's also delicious enjoyed on its own, added to smoothies, or stirred into a good chai tea. Turmeric has a fairly distinct flavor, which you will only taste a hint of in this recipe. I find I like the taste of it, but it you are new to the taste, you may want to try adding less. 

• 1 cup raw brazil nuts, soaked in filtered cold water at least 6 hours (or overnight)
• 1 cup raw cashew pieces, soaked in filtered cold water at least 6 hours (or overnight)
• 4 cups cold, filtered water
• 5 large, soft medjool dates, pitted
• 1 tsp. pure vanilla extract
• 1/2 tsp. cinnamon
• 1.5 tbsp. freshly grated turmeric root, or 2.5 tsp. dried ground turmeric
• 2 big pieces of cheese cloth, or a nut milk bag

In a large high-speed blender (like a Vitamix), blend brazil nuts with 4 cups of water on high speed until milky and smooth. Drape large pieces of cheesecloth (or a nut milk bag) into the mouth of a large, wide-mouth pitcher or bowl, and slowly pour the milk through the cloth, holding the edges as you go. Slowly and carefully squeeze the cloth until all liquid has been filtered through. Discard nut pulp/solids or reserve for another use (it's great mixed in to oatmeal or smoothies). 

Return milk mixture to the blender, and add remaining ingredients. Blend on high speed until smooth and frothy. Refrigerate immediately, and store for up to a week. The milk will separate in the fridge, which is fine and totally normal. Just shake well before serving.