Chai Cashew Milk



  • 1 cup raw cashews, soaked for 8 hours, rinses and drained
  • ½ inch piece of ginger, peeled
  • 1 tsp cinnamon
  • ¼ tsp cardamom
  • ¼ tsp sea salt
  • 2-3 tbsp maple syrup or 1-2 dates
  • 3 ¼ c purified water

Soak cashews in warm water for 8 hours. Drain the soaked cashews. Place cashews, spices, and optional sweetener in a high speed blender. Blend it all up until creamy and smooth.

Milk lasts about 4-5 days in an airtight container in the fridge.

Rose Almond Milk



  • 2 cups raw organic almonds soaked overnight
  • 1 1/2 cups dried unsprayed rose petals I use pink but red makes the color pop.
  • 6 cups pure water
  • A couple of pitted dates or 2-3 tablespoons of raw honey or maple syrup for sweetness *optional*


Drain the soaked almonds. Place almonds, rose petals, and water in a high speed blended. I use a Vitamix. Blend on high for 2-3 minutes. Drain mixture through a cheese cloth, give it a good squeeze. 

Keep in the refrigerator for up to one week. Use this rose milk to make Chia Pudding recipe, add to your smoothies, or simply sip on this gorgeous drink. 

Turmeric Coconut Milk

Turmeric & Ginger Coconut Milk • 

Full fat coconut milk, lots of ground turmeric and ginger and a dollop of your local honey. Bring to a low simmer and drink. 

Healthy fat is food for your brain and protects your organs, turmeric and ginger have antioxidant, anti-inflammatory and gut protective properties. Really good for cancer prevention. Plus, it offers super powers 

There is no wrong way to make this. But I do recommend getting full fat canned coconut milk, use only half of it save the rest for another warm cup. Canned coconut milk is richer and tastier than the refrigerated kind. 

Coconut milk has antibacterial and antiviral properties. Coconut fights stress and eases muscle tension because it is rich in the mineral magnesium. Coconut improves digestion and relieves constipation by hydrating the digestive tract, nourishing the lining with its high electrolyte content. Its healthy fats improve gut health, preventing irritably bowel syndrome. One of the best parts of consuming coconut products is that it naturally increases energy, burns fat, increases metabolism and satiates you.

Turmeric is a spice native to India that belongs to the ginger family. Turmeric is anti-inflammatory. Turmeric neutralizes free radicals and stimulates antioxidant enzymes. The antioxidants fight pathogens and bacteria and help repair damage. Its main compound is curcumin, which is a fat soluble, so I recommend taking it with a fatty meal for better absorption. Black pepper increases the bioavailability and potency of turmeric, so cracking some black pepper is also recommended. Note* too much turmeric can upset the stomach and can drop blood sugar levels on those who take diabetic medications. 

Ginger has powerful medicinal properties that have long been used for relieving digestive ailments like nausea, indigestion, and loss of appetite. Ginger also reduces menstrual pain and fights infection.



  • 1 1/2 cups unsweetened coconut milk (canned is best)

  • 1 tsp ground turmeric

  • 1/4 tsp ground ginger

  • 1/4 tsp ground cinnamon ( a little less)

  • 1.5 tsp coconut oil

  • 1 pinch ground black pepper

  • Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)


  1. To a small saucepan, add coconut milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice.

  2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.

  3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.

  4. Serve immediately. You can save leftovers for up t 3 days. Reheat on the stovetop.

References: +

Homemade Almond Milk


Alternative milks like almond, hemp, rice, and coconut are the way to go if you are lactose intolerant or dislike soy milk. Nowadays most store brands contain additives and preservatives that we don’t necessarily want to be putting into our bodies. It’s hard to know which brands to trust. For example, many popular brands contain carrageenan, a thickener that is often added to almond and coconut milk. Carrageenan is linked to intestinal and digestive problems such as ulceration and inflammation.

          Optimal health comes from a clean gut. So, eat clean.

I like to make almond milk because it is delicious, simple and I can reuse the pulp for making baked goods after. I like to add almond milk to smoothies, overnight oats, or alone as a snack. Let’s get you started.

What you’ll need:

  • 1 cup of raw almonds - soaked for 8-12 hours
  • 4 cups of pure filtered water


  • A vanilla bean
  • A date or two depending on your taste

What you’ll do:

  • You will want to soak the almonds with ¼ teaspoon of sea salt in a bowl of filtered water for 8-12 hours. At the twelth hour, they begin to sprout. Nuts and seeds contain phytates (phytic acid) that are nutrient and enzyme inhibitors. In other words, without them we are able to digest and absorb the vitamins and minerals that the almonds hold.

  • After 8-12 hours, rinse them with clean water and dry them.

  • Toss them in a Vitamix or other high-speed blender with 4 cups of pure filtered water.

  • Optional for some sweetness, you can add a vanilla bean or a date or two.

  • Blend until it is smooth and creamy and there aren’t any chunks left.

  • Now, use a clean nut bag or small towel to strain over a bowl or a 2-quart Pyrex. Pour the milk into a glass jar and store in the fridge for 5-7 days.

Pulp Tip:

You can always use the pulp for something else. The pulp contains fiber and nutrients. For almond pulp, you can dehydrate it on low in the oven or in a dehydrator. Once it’s dry, grind it up in a blender, food processor or coffee grinder and you got yourself homemade almond flour!