Evening Poetry, May 13

Seeing You

by David Whyte

I want you

to see

yourself

the way

I sometimes

see you.

I want you

to see

yourself

with the

self-same

eyes

that have me

shy

of telling you

what I see.

I want you

to come across

your self

and see

yourself,

the way I did

that first

morning,

as a beautiful

incredibly

kind

and inviting

stranger.

I want you

to knock

gently on

your

own door

and stand

there

astonished

as I do

unable

to speak

to the one

who has come

out to meet you.

Like Rilke’s

visiting

angel

of the

Annunciation

who forgot

his message

to Mary,

and could only

fall back

to singing

her praises,

stuttering and

everwhelmed

as he was,

by the untroubled

beauty

of her soul.

You can find this poem in the collection The Bell and The Blackbird by David Whyte.

How to Make Cashew Milk

I am going to show you how to make the easiest nut milk available! As someone who lives dairy-free, I have attempted to make my own nut milks before. Almond milk is great, but it requires the dreaded nut milk bag to strain the bits of nuts out of the milk. Which requires cleaning said nut milk bag, which is quite tedious and a definite mental hurdle to me making almond milk on a regular basis. 

Enter cashew milk: it requires no nut milk bag and no straining, which makes it a breeze to make. The only equipment necessary is a high speed blender such as a Vitamix or Ninja so that you won’t have bits of nuts floating around in your milk.

This makes an amazing coffee creamer, as well as a treat with a gluten free graham cracker or biscotti!

So here is the recipe:

Cashew Milk

(yields approximately 6 cups)

2 cups raw cashews, whole or pieces

4 cups filtered water

2 Medjool dates (optional)

2 Tablespoons vanilla extract (optional)

pinch of sea salt

Place cashews in bowl and cover with water. Place a clean dishcloth over bowl. Let sit on counter for at least 4 hours. (It was more like 10 hours for me because that’s when I got around to making the milk.)

In a colander, strain out the water and rinse cashews. 

Place cashews in blender with 4 cups water, dates and vanilla (if using), and sea salt. Blend on high for 2-3 minutes.

Place in clean mason jars or glass pitcher in fridge and drink it up within 4-5 days.

You can always cut the recipe in half if you can’t drink it as fast. And you can always add more water to the recipe to thin it out if it’s too creamy for you.

Let me know what you think!