Lavender is so beautifully paired with honey in this recipe. Free of refined sugars and theoretically lavender does have nutritional benefits (read here). The flowering herb is attributed to relaxation. Raw honey is technically also flower food because it comes from their nectar. In a raw unfiltered state it is true honey because it contains strains of the propolis & pollen (and iron and potassium). In this recipe I do not heat in high heat to main as much nutrients as I can.
Brazil Nuts are an excellent source of selenium, vitamin E, iron, zinc, magnesium and fats. Good for brain and blood health but remember nuts are very rich and this milk should last about 3-4 days and only one serving of milk will provide a heap of benefits. Store in the fridge and enjoy!
- 1 cup organic raw honey*
- 1 cup water
- 2 heaping tablespoons organic edible lavender buds
- 1/2 teaspoon non-alcoholic vanilla extract
- -add honey and stir. Reduce the heat and add the lavender & vanilla.
- -Let it go for 15 minutes so the flavors infuse.
- -Turn off heat and let cool then pour through a strainer to remove lavender then store your freshly made honey/syrup
Brazil Nut Milk
- 5 cups filtered water
- 1 cup brazil nuts soaked in water for 4 hours and drained
- Blend nuts and filtered water
- Strain all liquid
- Reserve pulp for adding to smoothies, oatmeals, dehydrate to make cookies
Lavender Honey Brazil Nut Milk
With your freshly made Brazil Nut Milk, return to the blender and start with 3/4th of a cup of the lavender honey, taste for your preference - if more sweetness is desire, add remaining honey and blend.
for a vegan option swap maple syrup or coconut nectar in place of the raw honey
add cacao powder for a chocolate fix
blend with frozen bananas for "ice cream"
make sure the lavender you get is -edible- & preferably organic (free of pesticides)