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

Light and fresh summer taste...

Ingredients:
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
3 Eggs
⅛ Tsp Salt
1 ⅓ Cups Milk (dairy, almond, soy etc.)

Directions:

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.