AYURVEDA
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Making the milk:
1.Add blanched almonds, sea salt and water
to your blender and blend for 2-3 minutes
until creamy and milky.
2.Cover a clean glass jar/jug with your nut
milkbag or cheesecloth and place a rubber
band around the top of the jar to secure
it while you pour.
3.Pour the blended milk slowly into the jar,
catching the almond solids in the cloth.
Remove the cloth and compost the solids
or put them aside to use as almond meal later.
4.Pour almond milk back into the
blenderand add vanilla essence, cinnamon,
cardamon, a little nutmeg and a soaked
date. Blend for 2-3 minutes until smooth and
creamy then serve in your favourite cups or
store in the fridge and use as a delicious
dairy-free milk alternative in your tea,
porridge or smoothies.Tip: The almond pulp that is left behind after
you have strained the milk can be kept and
used as almond meal (great for making
cakes, goodie balls, sauces or other lovely
gluten-free treats). Store the pulp in an
airtight container and it will keep in the
fridge for 1-2 weeks.MAKES: 2 LARGE CUPS / TIME: 20 MINUTES
20 soaked blanched almonds, (soak
overnight for ultimate creaminess)
2 cups purified water
1/4 tsp. sea salt
2 tsp. cinnamon powder
1 tsp. cardamom powder
¼ tsp. nutmeg powder
¼ tsp. vanilla essence or powder
1 soaked medjool date (remove pip
and soak in warm water for 5 mins)
A nut milk bag or piece of
muslin/cheese cloth to strain
A clean glass jar or jug22
november/december 2017yogajournal.com.auAyurvedic
ALMONDS
Try this delicious spiced vanilla almond milk for
the perfect post-yoga boost. By Lorien Waldron
As the weather warms up, our
bodies are slowly but surely
warming up to work in harmony
with our environment. In
Ayurvedic medicine, our physical
body is seen as a microcosm of
what is going on around us —
this means we are constantly
adapting, and so is our appetite
and digestion. This sweet and
creamy home-made almond milk
recipe is one of my favourite
things to drink at this time of year
as it is nourishing, yet light on
digestion. This drink makes for a
perfect post-yoga energy boost or
wholesome alternative to
packaged almond milk products in
your smoothies, muesli and
porridge. Enjoy the subtle spicy
deliciousness of this home-made
milk and enjoy being creative in
the kitchen with the variety of
ways you can use it.Lorien Waldron is an Ayurvedic health
and lifestyle consultant who works on
physical and energetic levels, believing
in a holistic approach to health.
She is a yoga and cooking teacher
with a passion for organic wholefoods,
plant-based nutrition, digestive
health and intuitive eating. She is
the founder of Wholesome Loving
Goodness and author of e-Book,
Simple Ayurveda in the Kitchen.
wholesomelovinggoodness.comAyurvedic
almond fact:
The outer skin of almonds
contains enzyme inhibitors that
can aggravate the intestines, making
it difficult for your body to digest
and absorb the nutrients. By
removing the skin through
the blanching process, the
almonds become lighter
and easier to digest.