June 8, 2014 By Leanne Vogel March 19, 2019
Defy age and neutralize free radicals with this dairy-free milk recipe made with soaked almonds, soft medjool dates and loads of antioxidant-rich turmeric.
I believe in conscious living.
When I get lost in cravings, think negatively about my body, or push myself too hard, I remind myself that::
The choices I make today will impact how I live tomorrow. If I hold on to negativity, I am effectively creating a negative world. If I eat food that harms me, I am limiting my capacity to flourish.
When I think big like this, the cravings, negative thoughts and feelings of inadequacy loose their power.
I surround myself with awesome food that encourages me to see every moment as an opportunity to think BIG. This conscious recipe is one of (many!) that I use to stay grounded, inspired and conscious.
Turmeric is an inexpensive + accessible spice that could very well be the most effective nutritional supplement in existence.
The active compound in turmeric is curcumin that boasts anti-inflammatory, antioxidant, brain supporting, heart disease fighting, cancer preventing, alzheimers treating, depression lifting, age defying properties.
Basically? Turmeric is a wonder food. And it can help us age gracefully. I like grace.
AND! Curcumin is fat soluble. So, adding it to this high-fat drink ensures that all of this goodness will get to where it needs to go in your body.
Why almonds? Because they’re loaded with calcium. If you want to use a different nut or seed, do it!
Soaking the almonds before using them in this recipe softens the skins and releases many of the nutrients. Do not skip this step!
Once soaked, add them to your high-powered blender.
I recently swapped out my Vitamix for a Blendtec. I still have to use it for a little while before I decide which one I like more.
Once blended, you will want to pass through a nut milk bag. It’s the best $7.00 you will ever spend. I’ve had mine for years and years (and I make a lot of dairy-free milks!)
Pass it through the bag, give it a little squeeze. Add it back to the blender with the remaining ingredients.
I added notes to the “Notes” section of the recipe on why I chose the ingredients I did and why they are important. If you choose to modify, I’d love to hear about it!
If you’re wondering what to do with this milk once it’s done, my favorite way to enjoy it is cold, right from the glass.
You can also make smoothies with it, or use it in a squash porridge.
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.