I just cannot get enough of this Gorgeous Brazil Nut Milk recipe, compliments of Raw Food, Real World by Matthew Kenney and Sarma Melngailis. I add it to my Tulsi Rose Tea and use it as a base for my latest Chia pudding obsession.Ingredients

• 1 cup raw brazil nuts, soaked for 2 hours or overnight
• 1 tbsp raw honey
• Stevia, to liking
• 1 tsp vanilla extract, I use Frontier Natural Products Organic Vanilla Extract
• 1-2 tbsp coconut butter
• pinch of Himalayan sea salt
• 6 cups filtered water

Combine ingredients in high speed blender for 2 minutes. Strain through nut milk bag and refrigerate in air tight container.This weekend I steeped 3 bags of Tulsi Rose tea, waited for it to cool down and used it in lieu of the filtered water. Tastes divine!