Category Archives: almond milk

Have Your Sweetness Without the Guilt: Vegan Hot Chocolate Chai

By Sarah Eve Cardell

Do you sense the amazing energy of the New Year? I know I am. Creative juices flowing, rejuvenated desires to deepen my yoga practice, reconnecting with old friends…this year is already feeling magical.

The beginning of the year is a perfect time to renew, recharge, and evaluate all that you are and aspire to be.

As the holidays have come to an end, perhaps it is time to evaluate your physical health and diet. Are you getting sufficient exercise, sleep, and nourishing food?

The best way to stay balanced and well is to start with a healthy diet. It is nearly impossible to feel good without fueling your body well.

In the words of Sri Dharma Mittra, “If you eat dead, toasted, fried, or frozen food, you will feel dead, toasted, fried, and frozen.”

Instead of waiting until the spring (or even bikini season) to take the time to treat your body with love and respect, why not start now?

I have created a delicious hot chocolate chai recipe to keep you feeling warm inside and out. This hot chocolate chai is deliciously creamy, low in sugar and calories.

Traditional hot chocolate generally has 300-500 calories per cup and is loaded with sugar and fat. A comparable 16 ounces (grande) cup of hot chocolate at Starbucks has 400 calories and 19 grams of fat. Eeek!

This hot chocolate chai is low in fat and has only 100 calories. And no refined sugar.

Hot Chocolate Chai
Gluten-free • Vegan • Soy-free
Makes 1 serving

Ingredients:
1 cup unsweetened almond milk
1⁄4 tsp. organic vanilla extract
1⁄4 tsp. ground cardamom
1⁄4 tsp. ground cinnamon
1 tbsp. raw cacao powder
2 tsp. coconut sugar (or to taste)
A pinch of Himalayan salt & black pepper (optional for spicier chai)

Directions:
1. Place all ingredients in a small saucepan.
2. Stir continuously on medium heat until bubbles begin to form and all ingredients are blended uniformly.
3. Pour into your favorite mug and enjoy!

 

Sarah Eve Cardell 2-9Sarah Eve Cardell is the culinary shaman, making magic in the kitchen and healing from the heart. She completed her 200 and 500-hour yoga teacher trainings with Sri Dharma Mittra, who deeply inspired her path to become a vegan chef. Combined with her shamanic studies, a student of the late Ipupiara a Makunaiman of the Ure-e-wau-wau Amazonian tribe, she uses the traditional wisdom from the yogic and shamanic paths to share modern day wellness. Sarah offers vegan and gluten-free cooking classes and catering up to 150 people. Whether in yoga classes, healing workshops and private sessions, or in the kitchen, she assists in creating a safe space in which you can heal you!  www.sarahevecardell.com

 

Yogi Favorites ~ Dessert: Chocolate Mousse & Banana Ice Cream

Chocolate Mousse for a mood boost! 

Dark chocolate contains caffeine and theobromine, mild stimulants responsible for its reputation as an aphrodisiac. Raw cacao is also rich in antioxidant flavanoids that can improve flow of blood vessels and calm inflammation.

Tofu is a great source of protein, calcium, and iron, but it’s advised to try and find non-GMO tofu if possible (found at most health food stores) because little is known about the effects of genetically modified foods on human health and the environment.

If you don’t have vanilla extract on hand, vanilla flavor non-dairy milk can also do the trick. This dessert could win over hardcore dairy-lovers, especially when garnished with colorful berries and mint leaves to visually stimulate the appetite even more.

Recipe:

1 cup non-dairy demi-sweet chocolate chips
12 oz. silken or firm tofu
1/2 cup non-dairy milk (soy/almond/rice/coconut/hemp)
1/2 tsp vanilla extract
Fresh berries and mint leaves, as optional garnish

Directions:

In a double boiler, melt chocolate chips. Blend the melted chocolate, tofu, milk, and vanilla together. Chill mixture for one hour before serving.

 

Banana Ice Cream

 Banana_Icecream

 

 Enjoy dessert guilt-free! This vegan dessert is a nutritious treat that proves that ice-cream does not need dairy or added sugar to taste creamy and delicious!

Bananas and dates both provide a good dose of fiber, while bananas and young coconut water are both loaded with potassium. Young coconut water also contains electrolytes, which makes it ideal for hydration (especially in hot, humid tropical weather where they are generally grown). The simplicity of the recipe lets the wonderful flavors of these few ingredients really stand out.

Recipe:

3-4 Bananas
1 cup young coconut water
4-6 dates
Raw Carob powder, cinnamon (optional)

Directions:

If you have an ice-cream maker, blend the ingredients first and run the mixture through, then serve and enjoy, or freeze for later.

If you have a Vitamix, you can freeze the bananas beforehand and the Vitamix will blend everything into the perfect ice-cream texture. Otherwise, you can do it the good-old fashioned way and scoop the mixture into a BPA-free glass container, then freeze for about half an hour and thaw before eating.

Text: Lana J. Lee  Pictures: Cayla Carapella

Recipe Source: The Dharma Yoga LOAY Teacher Training Manual

 

 

Yogi Favorites (3) ~ How to make Sprouted Almond Milk


Why sprouted almonds? Seeds and nuts contain vital energy forces that enable them to grow into trees and plants, given the right conditions. With the life essentials of water and sunlight, inhibitor enzymes built in to protect the seed are released and begin to germinate, increasing the power and bio-availability of vitamin and mineral content. 

Note: During germination, the skin becomes toxic, so always peel your sprouted almonds! The germination process transforms the chemical composition of the almond, giving it a nutritional profile more like a living plant than an inert seed. 

Sprouted almonds are anti-inflammatory, diabetic-friendly superfoods packed with protein, fiber, omega-3 and 6 fatty acids, minerals, and vitamins – the perfect Dharma yogi food! 

Here is how make it – easy, a little time consuming, but 100% worth it every time.

1 ½ cup sprouted almonds or brazil nuts

4 cups filtered water

3-5 dates 

1 Tbs vanilla (or fresh vanilla bean seeds)

Pinch sea salt, agave, honey or maple syrup to taste

It takes about 10 minutes to peel the sprouted almonds. Hold the large end in your finger tips and squeeze, the nut slips out of the skin pointy side first into your palm. Rinse after peeling to remove any lingering toxins from the skins. 
About the dates, if you remember to do it, soaked is better, if dry however, they soak themselves in the milk after blending and dissolve away leaving only skin that falls to the bottom.
Pour the nuts and water together into the blender. Close the lid and blend on high for a couple of minutes.

The better blended the more nutrition you will gain from the nut pulp.


Any linen type cloth or very fine cheese cloth will do for straining. It doesn’t have to be a bag but that will make squeezing it easier.  Make sure your bowl is large enough.

Pour the milk through the cloth into the bowl.

When the sprouted nut meal pulp is still in the cloth you can dip, wet it again and squeeze with your hands. This will yield more of the vital essence of the nut. You can add a little more fresh water into the bag as well to help with this.

You can also pour the milk through a second time, again its like squeezing milk from coconut pulp, the more you work it, the more comes out of the pulp. Once you’ve done this to your satisfaction, then you are ready to pour the milk back into the blender without the pulp now, and add the dates (pitted), vanilla and salt.

Store your Almond Milk in a glass container and shake well before consuming. It will last three plus days in the refrigerator. Enjoy!

Text: Lana J. Lee & Amy Stinchcombe Pictures: Amy Stinchcombe, Enid Johnstone

Recipe Source and Sprouting Instructions: The Dharma Yoga LOAY Teacher Training Manual