I had two burnouts during my PhD. The first was by far the worst, mostly because I had no idea what the hell was happening to my mind or body. The second I recognised more quickly for what it was and could be (minutely) more proactive in trying to stop it in its tracks - though it was still an utterly crap time.

During that second burnout, around 6–12 months before I finally handed in my thesis, my days mostly involved feeling intense anxiety, procrastinating, and ruminating over both the anxiety and the thesis - usually until I brought on an anxiety attack. At that point, I tried to find quaint little food projects that would help me avoid the PhD, make me feel productive, and offer a quiet space to stem the onset of said attacks. My now-husband was known to give me the occasional ‘day-pass’ to focus entirely on these projects as a form of mental health care. Yes: I usually needed to be told to take a break.

During one of those weeks, I returned to a beloved recipe book of mine: Porridge by Anni Kravi*. I re-read her section on nut milks, and made this one (see p. 31). I enjoyed the simple ritual of buying what I needed and testing out different sweeteners (see below: they all work). It didn’t save me from Burnout 2.0, but it gave me a momentary focus - and some calm - that reminded me how soothing the simpler things can be. And for what it’s worth, Kravi’s book is a fantastic little number if you’re looking for food-centred mindfulness.

Full disclosure: this isn’t the cheapest of recipes. While cashews aren’t the most expensive nut (macadamias: this is why we’ll always be a short-lived fling, not a lifelong romance), they’re still not exactly budget. You’ll also need a large glass bottle (swing-tops or milk bottles look lovely but can be pricey), plus a nut milk bag or muslin/cheesecloth and sieve. All of these are on Amazon from about £6. And yes - you’ll need a proper blender, not a stick one.

That said, it’s ridiculously quick (10 minutes of hands-on time), and once you’ve got the gear, the cost evens out with most decent nut milks - except this one has no additives or unpronounceable ingredients. It’s richer, with a lot more body, and a fantastic companion to cereal or smoothies (though maybe not tea; think lattes instead). So yes, I think it’s worth it - if you’re in the right mood. If you’re trying to cram this into an already packed routine and/or manically trying to be health conscious, maybe wait. I never enjoy it when I’ve squeezed making it into a busy schedule or to abate yet another avenue for guilt.

*Kravi, Anni, Porridge: Oats + Seeds + Grains + Rice (London: Quadrille Publishing Ltd, 2017).