Golden Almond Milk

Thank you to Lya Mojica for this recipe. It will blow your your 4 senses away, in the morning, in the afternoon, whenever you need to feel the delight of life. Here it is. GOLDEN ALMOND ‘MILK’

Servings: 4

1 cup of almonds, soaked over night

4 cups of water OR 2 cups of water and 2 cups of raw or gently pasteurized whole milk

1 pinch of salt, preferably Celtic or Himalayan crystal salt

1 Tablespoon of raw local honey or pure maple syrup (optional)

½ teaspoon of cinnamon

½ teaspoon of ground cardamom seeds

¼ teaspoon of ground turmeric

Strain the almonds and discard the soaking water. Rinse the almonds and peel them by pressing each almond between your thumb and index finger. The skin should slip off easily.

Blend the soaked almonds with 4 cups of water or 2 cups of water + 2 cups of milk.

With a fine mesh or a nut milk bag (available at some kitchenware stores), strain the milk and discard the pulp of the almonds (it makes a good facial mask).

Return the ‘milk’ to the blender and add the salt, honey or maple, and spices.

Blend and enjoy as is in the winter, or slightly warmed during cooler months.