We are back from a weeklong immersion in Morocco and loved every bit of it! Julia and I enjoyed teaching our amazing Yoga group and started organizing some new Yoga specials as soon as we got back. We just cannot get enough right now!
So I am sure you all are curious to get to know more details from our retreat in Morocco- I am not gonna keep on writing stories, but let you see this wonderful video we put together. It is a collection of our favourite photos and pretty much sums up the week long experience.
Enjoy and let me know what you think about it!!
“I can’t change the world but I can change the world in me.”
Today I am grateful. Grateful for simply being here. For WHERE I am and WHO I am. I am grateful for my amazing friends who kept surprising me with lovely flowers and lots of delicious and indulgent goodies to feed my heart and soul in the past days and weeks.
Today I am grateful because I can share this amazing recipe with you. And I am sure you will like it, so get up, search for a bag of nuts in your cupboard make this amazing heart-warming almond milk (any other nut like Brazil nut, cashew, pistachio or hazelnut will work too).
I can’t even tell you how easy it is to make this milk! seriously, if you have never tried making your own nut milk, this post should really get you started. I “flavoured” this particular one with strawberries but you could also make banana milk or just add a date and some cinnamon to keep it simple. Eat with raw granola or just drink it plain ANYTIME of the day when you feel like it. And because it is homemade and therefor sooo fresh and pure, it tastes even better. So let’s all be grateful today, have a sip of this wonderful concoction and just BE in the present.
<3 Because nothing feeds your heart and soul more than anything homemade that’s made with love. <3
Strawberry Almond Milk
strawberry almond milk
Ingredients (makes somewhere bw 4-6 cups):
1 cup almonds, soaked AT LEAST 24hours (or longer- up to 48h*)
5 cups of water
3 dates
1 cup of strawberries
nut milk bag
– nut milk bag or cheese cloth to strain
Soak almonds in cold water for at least 24 hours. Peel the skin, you only want to use the white activated nut. If you find it hard to peel or do not have enough time, you can also leave the peel on, HOWEVER, you will have to use the nut milk within 1 DAY or it will go rancid!!!!!
Put peeled nuts and about 2 cups of water in your high speed blender and blend. Start from slow and turn it up and blend away for about 1 minute or so. Add the other 2 cups of water and dates and keep blending until smooth.
Take a big pot or container and simply place the the nut milk bag or cheesecloth over the mouth of your container, leaving a generous overhang and allowing the strainer to droop about halfway down into the container. Use i.e. a rubber band around the container to fasten or pour the nut milk in the pot very slowly, making sure that the cheesecloth stays folded over the pot. Now the liquid will drip through the cloth or milk bag. To speed up the process, take the cheese cloth and squeeze it with your hands, imagine “milking” it. Sqeeze it until no liquid comes out anymore and what stays left is crumbly nut shells. (You can use the nut shells for making pates, cakes, nori rolls, dehydrated crackers etc. So do not throw it away!!!)
Now put strawberries and strained nut milk in the blender again and blend until smooth. Add more water if you want the nut milk thinner. Add more dates or agave it you prefer it sweeter.
* Almonds are hard to digest if you do not soak them. By soaking, enzymes in the nuts get activated and your body is fully able to absorb the nutrients.
