I feel the length of sweet time, and the ease of living. The neatest thing right now, for me, is to hear the creaking of the fica trees in the wind. It’s so absolutely cool that it always stops me still in my tracks. I stare at the young almond trees growing above me by the yoga platform, and think of how much almond milk I can make, woohoo! But probably not for a couple years.
This recipe tastes much like the sweet Mexican rice milk. Oh, my gosh. My daughter and I drank the whole quart in less than a day.
3+ C. water
1 c. almonds, soaked overnight, sprouted one day.
1/4 c. raw agave or raw honey, coconut nectar, or a few drops Stevia
1 T cinnamon powder
1/2 tsp. vanilla powder
1 T. lucuma powder
dash of garam masala
Rinse the almonds really well and blend with 2 1/2 cups water. Strain the pulp with a nut milk bag and set aside.
Blend the almond milk, cinnamon powder, vanilla powder, and sweetener. Sweeten to taste.
Serve cold in a glass with cinnamon sprinkled on top! You can also serve over ice 🙂 Use the leftover pulp to make almond cookies!
Word of the Day: alhmendras – almonds
Tipof the Day: Stop and listen. Look up. Because the light in Ecuador, photographers say, and I say, is the most unusual thing you’ve ever seen. The light is so incredible, increible, that photographers say its the perfect light, any time of day. It’s sweet. And dreamy.
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