THIS is the first of my new blog series: Dear Sara B.
This series is meant to be a super fun and super funny. I encourage you to please please please send me your burning questions. And if they’re funny and/or interesting enough, you will be one of a few chosen every month. You can remain anonymous or choose to share your crazy life like I do. Whatever you like. Head to the bottom of this page to submit. Thanks 🙂
Sara B. xo
Dear Sara B,
My roommate has started to spell milk, as mylk. She’ll text me at the grocery store asking to pick up coconut mylk or almond mylk. She’ll email me suggesting we try a new golden mylk recipe. Well, it really drives me crazy. What’s wrong with spelling it correctly? What did the ‘i’ ever do to deserve being omitted. It’s one thing to choose healthy, and it’s another to change the English language. Do you think I should tell her to stop?
P.S. does this also mean she’s on her way to being….a vegan? Or maybe it’s now called vegyn…
Dear “Language Lover”,
(How do you spell mylk?)
Mylk. Hm. Well, I empathize. Let’s start there. haha.
Well… if you’d like to take the passive aggressive approach, begin labelling everything in the fridge alternatively, in big bold letters. MYLK. VEGYN BACON. SOOP.
Or… you could just say: “Dude, this drives me crazy. Let’s make some cashew milk. Let’s spell it Cashew M.I.L.K.”
Admittedly… I do occasionally throw out a “for realZ” or a “hAWt”. But I promise to stop. I don’t need to be KEWL like my teenage son (who definitely does not think it’s cool that I spell cool as “kewl”).
Now’s let’s talk about cashew milk. I love cashew milk because you don’t need to strain it — leaving the fibre in tact, with nothing going to waste. And it’s creamy and lovely and delicious. You also don’t have to soak it for an eternity, making it the perfect nut milk (not mylk) alternative you’ve thought of at the last minute.
Here’s a yummy recipe for it. It’s PRETTY straight-forward. I think you’ll enjoy it regardless of how it’s spelled. And if you make it yourself, there’s no need to buy any MYLK in the end.
Maybe you can remind her that the misspelling of a word has often been used for more evil than good? Craft into Kraft (Dinner). Cream into (Krispy) Kreme. Ew! Super ew.
Cashew Mylk — kidding, I mean Cashew Milk
Drink it straight up, or use it in a smoothie, soup, baking, on oatmeal or in overnight oats, over cereal or granola, in a tea-latte (coffee is less ideal), or whatever.
- 1/2 cup unsalted, raw cashews
- 2 cups filtered water
- pinch sea salt (optional)
- 1 tsp vanilla extract (optional)
- 2 – 3 tsp maple syrup (optional)
- pinch of various whole or ground spices: cinnamon, clove, all spice, nutmeg, cardamum (optional)
- Start by soaking your cashews for a bit. Like I said… you don’t need to soak for long. A couple hours? But you can soak overnight if you wish. (This helps it blend creamier, but it also helps remove phytic acid, and releases enzymes.)
- Place cashews and water into the blender. (Add remaining ingredients you’d like to use at this time, also.)
- Blend on high.
- Pour everything (including ground cashew pulp) into a glass container with a lid. If there are some cashews left stuck in the bottom of the blender, add a bit of water and re-blend. Then add to the glass jar.
- Store in the fridge a few days. Shake when ready to use.