BIJA RAINBOW NUT MILK

• • 1-1.5 CUPS RAW NUTS (ALMOND, CASHEW, HAZELNUT, PISTACHIO, MACADAMIA, WALNUT, BRAZIL)
• • 3-3.5 CUPS FILTERED WATER
• • 1 TABLESPOON BIJA BLEND OF CHOICE
• • 1 TEASPOON DATE SYRUP (IF DESIRED)
• • PINCH OF PINK HIMALAYAN SALT
• • 1/4 TEASPOON PITAYA POWDER (PINK) / TURMERIC POWDER (YELLOW) / BUTTERFLY PEA POWDER (BLUE) / BARLEY GRASS (GREEN) DEPENDING ON COLOR PREFERENCE

1. 1. SOAK NUTS OVERNIGHT IN WATER THEN DRAIN.
2. 2. IN A BLENDER COMBINE NUTS AND FILTERED WATER. BLEND A FEW TIMES.
3. 3. USE A FILTER AND STRAINER (CHEESE CLOTH) TO POUR THE MIXTURE INTO A LARGE BOWL.
4. 4. STIR IN BIJA BLEND, DATE SYRUP, SALT AND COLORING OF CHOICE.
5. 5. TRANSFER TO LARGE GLASS BOTTLE AND COOL. SHAKE WELL WHEN READY TO DRINK.

TIP: TRY SEEDS INSTEAD OF NUTS (SUNFLOWER, HEMP, PUMPKIN, FLAX)

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