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
2 cups cold water1 cups organic dried Elderberries (get mine from Mountain Rose Herbs online)
1 organic Cinnamon Stick
3-4 whole cloves
1 tsp fresh grated organic ginger root or organic dried ginger root
1/2 to 1 cup raw local honey – to taste
To make the syrup, combine the berries and herbs with cold water in a pot and bring to a boil. Reduce heat and allow herbs to simmer for 30 to 40 minutes. Remove from heat and mash the berries in the liquid mixture. Strain the berries and herbs through cheesecloth and squeeze out the juice in a 16 oz mason jar which has been sterilized. Add honey.
1/2 cup fresh grated ginger root
1/2 cup fresh grated horseradish root
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
Zest and juice from 1 organic lemon
Several sprigs of fresh rosemary
1 tbsp turmeric powder
apple cider vinegar
local honey to taste
Prepare all of your roots, fruits, and herbs and place them in a quart sized jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus opening experience! Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well! Store in a dark, cool place for one month and remember to shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Next, comes the honey! Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup until you reach the desired sweetness.
Great for warming yourself on a cold day, sinus issues etc… Based on Folk Medicine so no two Fire ciders will be the same…
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