September 15, 2015: Brigid and The Power of Juice were on The Rhode Show
Discover Newport brought Chef Brigid Rafferty, owner and chef at The Power of Juice, onto The Rhode Show. She made Cashew Nut Milk (aka Protein Nut Milk), Hot Stuff and Not Your Mother’s Mousse. Here is the recipe for Cashew Nut Milk.
1 cup of raw organic cashews
5 cups of filtered water or spring water
1/4 cup organic maple syrup
1 tsp. organic ground cinnamon
1 Tbsp. vanilla extract
1 tsp. flaky sea salt
1. Soak the cashews in filtered water for at least four hours and up to four days (I prefer soaking at least two days)
2. Add all ingredients to a Vitamix or other household blender
3. Blend on low speed for 30 seconds to pulverize the nuts
4. Blend on high speed for two minutes until milk is fully blended and liquidized
5. Chill and then use
The nut milk can be kept for up to five days in a refrigerator. Use as a beverage, on cereal, on granola, to flavor iced coffee or as a base for your favorite smoothie.
Note: The nut milk can be strained using a fine mesh sieve, but if you process using a Vitamix this is not necessary.
“SHE WAS AMAZING!! I wish I were a rich Bellevue lady that could have Brigid prepare all healthy meals and juices for me. I’m going to have to stock up on her goods at the Farmer’s Market! Thank you!”
Andrea McHugh, Marketing & Communications Manager, Discover Newport