This delicious recipe is a wonderful winter breakfast or postpartum snack, loved by parents and children alike:)
Ingredients:
20 Soaked almonds (optional but it is better and easier to digest when soaked and peeled, or at least soaked)
4-6 medjool dates or 6-8 drier dated varieties
1-2 TBSP ghee or coconut oil
1" piece of fresh ginger
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp fennel seeds (unless you are experiencing oversupply of milk, in that case omit the fennel seeds)
1 whole clove
pinch of himalayan sea salt
3-4 cups just boiled water
Blend all ingredients in the blender until no chunks remain. Either drink as a nice thick beverage or strain through a nut milk bag or through a fine mesh sieve or tea strainer. The pulp can be saved and added to oatmeal or desserts or eaten with a spoon.
Enjoy:)
Adapted from: Touching Heaven: Tonic Postpartum Care and Recipes with Ayurveda by the late Ysha Oaks.
Ingredients:
20 Soaked almonds (optional but it is better and easier to digest when soaked and peeled, or at least soaked)
4-6 medjool dates or 6-8 drier dated varieties
1-2 TBSP ghee or coconut oil
1" piece of fresh ginger
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp fennel seeds (unless you are experiencing oversupply of milk, in that case omit the fennel seeds)
1 whole clove
pinch of himalayan sea salt
3-4 cups just boiled water
Blend all ingredients in the blender until no chunks remain. Either drink as a nice thick beverage or strain through a nut milk bag or through a fine mesh sieve or tea strainer. The pulp can be saved and added to oatmeal or desserts or eaten with a spoon.
Enjoy:)
Adapted from: Touching Heaven: Tonic Postpartum Care and Recipes with Ayurveda by the late Ysha Oaks.
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