Homemade Almond Milk, My Latest Obsession

Homemade almond milk with vanilla. I get a real kick out of using my vintage style milk bottles to bottle up this creamy drink.

My new friend Ellen, who I met in Colorado this summer, taught me how to make homemade almond milk. (I met her via Airbnb when I rented a room in her place for a few nights during a Yoga workshop weekend I was attending. We totally hit it off. She reminds me a lot of my older sister).

Once back in New York, I was out of almond milk one day and pressed for time. So I decided to give her method a whirl rather than running to the store. It couldn’t be a  simpler DIY, and it’s saving me tons of money. Goodbye to buying almond milk for $4 per half-gallon. At Costco, I can get a 3lb/9 cup bag of almonds for around $8. You can really “milk” this one bag, considering you only use a cup of almonds per batch.

Almonds are loaded with vitamin E.

As for the actual recipe: The first couple of batches I made were super rich and creamy. Pretty awesome, actually. When using this milk to make my hot cocoa…oh my LAWD. Amazing! It was foamy, almost like a cappuccino.

Because I made that maiden batch on the fly, I used unsoaked almonds. The milk was a tad grainy. Didn’t bother me, but something to consider.

If you want a thinner milk, just use more water. Soaking the almonds ahead of time will get you a smoother texture, too. I prefer something in between the super rich and super thin (I’m sure there’s a bad joke in there somewhere), so I go with about 5 to 6 cups of water to a cup of soaked almonds. Foamy, creamy, dreamy!

Homemade Almond Milk

Yield: About 8 cups. Recipe can easily be halved.

• 1 cup of unsalted almonds (soaked overnight in water, if possible)
• 5-7 cups of filtered water (use the smaller amount of water for a thicker milk)
• 1 Tablespoon of vanilla extract (optional, or use less if preferred)
• Sweetener of choice (optional; I usually thrown in a couple of stevia packets. Other options to consider: honey, maple syrup, sugar, etc.)

1. If using soaked almonds, strain and rinse. Add all ingredients into blender, and blend, working from low speed to high. Add more liquid if needed. I let this run for a good minute (or more)  in my VitaMix.

2. Taste for sweetness and texture, and adjust and re-blend as needed.

3. Bottle and refrigerate if not using immediately.

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Fall Harvest Yoga Retreat Discounts, Oct. 12-14 in Upstate New York

I love hosting Yoga retreats. Seeing my students finding bliss in their Yoga, relaxing, having insights, making  new friends, plus enjoying beautifully prepared food, a roomy vacay house, and outdoorsy stuff…well, it’s  just awesome.

This year, my annual Upstate New York Fall Harvest Yoga4Soul Retreat is October 12-14 (Friday evening through early Sunday afternoon).
Here’s a snap from my last retreat, in Vermont in May.

We had such a blast at the last retreat. This time my Fall Harvest Retreat is in Upstate New York.

Next up? Our beloved Yoga home away-from-home in Upstate New York. Specifically the Grail house, in lovely Cornwall-on-Hudson, New York, about 90 easy  minutes from NYC. So close, but yet, a world away from the city bustle. Perfect.

The Grail House in Upstate NY, home of my annual Fall Harvest Yoga4Soul Retreat.

I got back recently from Colorado, and I can tell the difference that taking some time out for self-care and reflection has made in my own life. Maybe this is why I so enjoy creating these retreat experiences for others…because I know how powerful and important taking time out and taking care of ourselves is.

Maybe this is why many retreaters who go away with me once return again and again. Because, they, too, know the power of these getaways and immediately see the benefits in their own lives.

Fresh seasonal food will star in the retreat menu.

Besides Yoga, we have a trip to an apple orchard and a winery on tap. Plus lots of great food prepared by Chef Dave, who is new to “cheffing” my retreats, but has been studying Yoga with me for years. Did I mention he has culinary training and an amazing Yoga practice? Niiiiceeee.

Maybe we’ll get our asana on outdoors. (Weather permitting, of course!)

Early bird rates are available for the retreat for a few more days. We’re talking rates starting at $300 for the entire weekend, which includes all classes, all meals, and outings. This is a ridiculously affordable rate, so bring some friends, your love, or some fam!

Newer to Yoga? No problem, I’ve had absolute beginners at retreats numerous times, and, if needed, I’ll lead special Yoga sessions for those who are newer.

Click here for more details on retreat rates and house pics.

Click here for a sample itinerary (from a past retreat)

FAQ page is here.

Ready to book? Use this link and scroll down for the PayPal button.

If you have any questions, please drop me an email. Shanti, shanti, shanti, and I hope to see you Upstate.

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Flavors of Fall Pumpkin Pie (Green) Smoothie

My green drink. Old pic, but the drink color is accurate.

Hey Guys!

I just got back Sunday night from my Upstate New York Fall Harvest Yoga Retreat.

It was a lovely weekend, full of Yoga, amazing food, and time outdoors, breathing in the fresh air and taking in the beautiful sights, like colorful fall foliage and deer snacking on grass just outside of our retreat house.

It was also wonderful to spend time with such an amazing group of people.

The retreat inspired this smoothie. Throughout the weekend, my chef/friend/student Maria prepared foods with the best flavors of fall: apples, pumpkins, fall spices, apple cider, and more.

So I threw that idea (along with some random, but seasonally-appropriate ingredients)  into the Vita-Mix for a green smoothie that tastes has a very strong overtone of pumpkin pie flavor. It’s quite delicious.

Yield: About 8 cups. Recipe can easily be halved.

• 1 16 ounce frozen spinach, thawed or broken into chunks that your blender can handle
• 1 can pumpkin puree
• 1 cup milk of choice (I used coconut and almond milks)
• 1 cup apple cider or apple juice
  

  Pumpkin is off the wagon and in this smoothie.

• 1 Tablespoon pumpkin pie seasoning (yes, I like a lot of this ingredient)
• 1 teaspoon vanilla extract
• Sweetener of choice (I used stevia)

1. Add all ingredients into blender, and blend. Add more liquid as needed.

2. Taste for sweetness, and adjust as needed.

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Some Fall Yoga4Soul Retreat Snaps

At the Masker Orchards in Warwick, New York.

Hello again! I’ve been busy lately with work, specifically with my Yoga retreat that I hosted in Upstate New York this past weekend.  It was fabulous. I couldn’t have ask for a more fun, caring, and open-minded group of people. From the moment everyone walked in, we all just clicked. It was synergy at its finest!

Like one of the participants, Maria, said, it’s so fascinating to meet new people and see how they’ve chosen to write the books of their lives. Here’s a look at some of our weekend:

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The retreat was better than I could’ve ever dreamed. But none of this would’ve been possible if my Yoga mentor and founder of Yoga4Soul,  Jojo Tyler, hadn’t shown me the ropes on running retreats a few months back. He also clued me into this spot we used as our retreat house, the Grail. Big thanks to you, Jojo. We miss you! Om shanti, shanti, shanti.

Back soon with some recipes.  In the meantime, the stew recipe pictured above can be found here.

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