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 Tonic 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
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