An Ayurvedic ojas drink with dates, almonds, spices and ashwagandha
Fresh Almond Milk
1 cup raw almonds, soaked overnight
4 cups filtered water
pinch Himalayan pink salt or sea salt
Place the almonds in a bowl and cover with filtered water. Soak 6-8 hours or overnight. Drain and rinse well, remove the skins from the almonds, then place the almonds in high-speed blender. Add the water and a pinch of salt. Blend until smooth and frothy. Pour through a nut milk bag, cheesecloth, or other fine mesh strainer to separate the pulp from the liquid. Store the milk in an airtight container in your fridge for up to 2-4 days.
Makes one quart milk
2 cups fresh almond milk (or organic milk of choice)
1-2 pitted dates
1 tbsp ghee
1 tbsp raw honey
½ tsp ground cardamom
2-3 threads saffron (or a pinch of ground nutmeg)
Optional: ¼ tsp ashwagandha powder
In a small saucepan, lightly heat the almond milk until warm, not boiling. Transfer to a blender and add the remaining ingredients. Pulse until combined. Pour into a mug and sip slowly before bed.
Makes two servings
This is a family favorite-- it's savory and approved by a 9 year old whom loves to help make them...
Also the filling can be varied with other meats and vegetables etc... be willing to explore and try something new... Enjoy!
(modified from unofficial harry potter cookbook)
Meat and Potato filling:
2 tbsp Vegetable Oil
6 ounces Chuck Steak (diced into ¼ inch pieces)
2 tbsp Gluten Free Flour
1 ½ cups Chicken Broth
1 Russet Potato (cut into ¼ inch pieces
Gluten Free Pie Crust:
3 cups Gluten Free Flour (I use King Arthur measure for measure flour)
½ tsp Salt
18 tbsp Butter
1/2 cup + 1-3 tbsp Water
To prepare meat and potato filling heat oil in pan then brown the meat then add chicken broth, potatoes, and flour cook until gravy thickens (potatoes will be underdone it's okay they will finish cooking in the oven).
To prepare pie crust first add the flour then salt, butter in chunks, egg, water mix well. Roll between two pieces of floured parchment paper to approximately 1/8th inch thick, using a wide coffee mug approximately 4in round cut 6 rounds and place them into a greased muffin pan then put meat and potato mixture into each cup then using a smaller cup cut 6 more rounds to use as the top pinching the lightly dampened sides.
Preheat oven at 350 degrees F.
For 30 - 35 minutes allow to cool for 15 minute before serving (it will be very hot)
Light and fresh summer taste...
1 Cup Almond Flour
2 Cups Gluten Free Flour
(I use either King Arthur's measure for measure flour or bobs red mill 1 to 1)
1 Cup Butter (melted)
½ Cup Fresh Lemon Pulp
3 Tbsp Fresh Lemon Juice
1 ½ Cups Sweetener (Splenda, sugar etc.)
2 Tbsp Lemon Zest
1 Tsp Baking Soda
⅛ Tsp Salt
1 ⅓ Cups Milk (dairy, almond, soy etc.)
Preheat oven to 350 degrees F. mix ingredients in order (Do Not Over Mix). divide batter into 2 greased and paper lined loaf pan. and Bake for 55 Minutes. makes 2 loaves.
This is Gluten, Egg and Soy free... and can be dairy free with adjustments...
Personal Note- Needs more fresh garlic and may be some rainbow peppers..Not bad for a 1st try.. even my 9 year old loved it..
1 Pint Half and Half (almond/coconut combo... non-dairy, soy free)
2 Cups Mozzarella (shredded... can change from dairy)
¼ Cup Parmesan (grated ....can change from dairy)
½ Cup Cheddar (shredded...can change from dairy)
1 Tbl Italian Seasoning (Gluten free, soy free etc..)
2 Cloves Garlic (crushed/ minced)
1 Box Gluten Free Spaghetti
2 Chicken Breasts (skinless and cut into cubes)
1 Cup Mozzarella (shredded... can change from dairy)
2 Tbl Gluten Free Flour
First put half and half into a medium sauce pan then while heating the half and half slowly add cheeses and garlic simmer until thickened. While cooking sauce prepare and cook chicken and in a separate pot cook the spaghetti until just right. Then put cooked spaghetti into a casserole dish add chicken and thickened sauce. mix well then add additional cheese and Bake at 350 degrees for 30 minutes
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