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Iced Strawberry Cashew Mylk


In the mornings, I’m often pulling out my blender and whipping up my Strawberry Mylk for breakfast. It’s a great convenient way of getting a good intake of plant based nutrients to energise and nourish my body.  I often make my milkshakes or power smoothies as complete meal replacements, so I make sure I boost them up with extra nutrients such as omega 3 and quality protein

What’s Great About it:

Nut and seed milks are a delicious lactose free alternative to traditional dairy.  Enjoying them regularly can help reduce cholesterol, provide your body with essential minerals such as calcium, magnesium and zinc and enhance the body’s immune system. Protein is considered by many to be the most important macronutrient for humans because of the numerous roles protein plays in the body. Whenever the body is growing, repairing or replacing tissue, proteins are involved. The main function of protein is to build and repair, as well as sustain muscle. Cashew nuts are packed with protein, antioxidants and minerals including magnesium and copper. Cashews are also a good source of magnesium essential for energy metabolism and nerve function. The heart healthy fats are mostly anti-inflammatory oleic fats. These monounsaturated fats are the same as found in olive oil and macadamia that are good for cardiovascular health.

+ ingredients & methods +

ingredients (Serves 4 - 6)

1 cup fresh or frozen strawberries
1/2  cup  raw cashew nuts
3 cups water
1 tablespoon Healthy Chef Protein
1 teaspoon vanilla extract or paste
2 fresh pitted dates or a spoonful of organic maple syrup
Pinch Sea Salt


  1. COMBINE all the ingredients in a blender.
  2. BLEND until smooth and creamy.
  3. POUR into glasses and enjoy.
  4. STORE in the fridge for up to 3 days.
+ notes & inspiration +

Add 1 tablespoon Healthy Chef Organic Superfood for a delicious antioxidant boost. 

STRAIN through a nut milk bag for a smoother milk.
ADD 1 tablespoon of coconut butter for a creamier milk.
REPLACE cashew nuts with macadamia nuts.

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