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This Cardamom Almond Milk video is a continuation of my first MILK video. If you haven’t watched it, see MILK first  and then go ahead and make your delicious cardamom almond milk.

Why did I use cardamom? Aside from cardamom pairing really nicely with the flavor of almonds, it is a very decongesting and uplifting spice that counteracts the negatives effects of dairy such as congestion, and phlegm.

A little more on cardamom:

  • Helps increase blood circulation within your lungs and in Ayurveda  (the ancient healing tradition from India) cardamom  is known as a warm spice, which heats up the body internally, helping it into the expulsion of phlegm and relieving all sorts of congestion.
  • It’s good for the heart: packed with minerals like potassium, calcium and magnesium. Also contains essential electrolytes.  (Remember, that what’s good for the heart physically, is also good for the heart metaphorically. i.e. love, emotions)
  • Aids in digestion – Cardamom is related to ginger and can be used in much the same way to counteract digestive problems. Use it to combat nausea, acidity, bloating, gas, heartburn, loss of appetite, constipation, and much more.
  • Detoxifies: helps the body eliminate waste through the kidneys.
  • Freshens breath – In India they chew cardamom after meals or whenever they need to freshen their breath.
  • Diuretic – Part of the reason cardamom is such a good detoxifier is thanks to the diuretic properties. It helps clean out the urinary tract, bladder, and kidneys, removing waste, salt, excess water, toxins, and combating infections too.
  • Depression – The science behind the antidepressant qualities of cardamom hasn’t been studied yet, but Ayurvedic medicine swears by the tea as a means to fight depression.

 

Here it goes…

1 CUP *SOAKED ALMONDS (RAW)

2 CUPS FILTERED WATER

3 DATES

1/2 TSP GROUND CARDAMOM

1/8 TSP SEA SALT (A COUPLE PINCHES)

  • *Soak raw almonds overnight: Place almonds in a bowl and cover with about 2 in of water. Let them stand in the water for up to 2 days, but NO LONGER. The longer the almonds soak, the creamier the milk, but if you leave them for too long, they’ll just spoil.
  • Drain almonds and discard the soaking liquid. Rinse them with fresh water while still in colander.
  • Put almonds in blender and add filtered water, cardamom, sea salt, and dates.
  • BLEND everything on HIGH for 2 minutes.
  • Strain milk over a bowl, with NUT MILK bag or anything that looks like a nut milk bag. I have a friend who strains hers with tights. Yes, the ones you wear on your legs. So, you know, just get creative if you don’t have a nut milk bag.
  • Ok this is the best part: SQUEEZE and PRESS the nut milk through the nut milk bag (or tights). The feeling on the hands is pretty spectacular.
  • and… VOILA! Cardamom almond milk ! Try to extract as much milk as possible as you squeeze and press and turn, and you should get about 2 cups worth of milk.
  • The left over dry almond pulp in the bag can be discarded or used for other things like…  pie crust. You can also just freeze it if you’re unsure of what to do with it right away, and can use it some other time when you feel more inspired.

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Store your freshly made cardamom almond milk in a sealed container and pleaaaaase :

R E F R I G E R A T E. Can’t emphasize this enough. If not, all the fun work will go down the drain, along with the spoiled milk.

In sealed container and in the fridge, it should store  well for up to 2-3 days.

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ENJOY RESPONSIBLY. NO SUBSTITUTING LOVE FOR MILK.