To make your own magnesium oil at home, follow this recipe:
Bring water to a boil. Turn off heat and stir in the flakes until dissolved. When cool, transfer to a glass spray bottle.
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups organic vegetable broth
4 lemon wedges
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.
The homemade version of almond milk is so creamy and thick and actually tastes like almonds. You also have the benefit of controlling what goes into your milk, such as spices and healthy sweeteners. There are so many flavor combinations you can add to your nut milk; chocolate, vanilla, sweetened, unsweetened, berry, matcha, turmeric… and so on!
But since it's "that time of the year", here's a Pumpkin Spice recipe to die for :)
1 cup almonds soaked overnight
4 - 5 cups filtered water
2 medjool dates soaked and pitted
1 teaspoon ceylon cinnamon
1 teaspoon real vanilla
¼ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice
dash of ground clove
1.Soak raw almonds overnight or 8 hours, strain and rinse very well.
2.Add all ingredients to a high-speed blender and blend for 30 seconds.
3.Strain liquid through a nutmilk bag into a bowl.
4.Seal pumpkin spice milk in a glass container or jar.
Milk will stay fresh in the fridge for 3 to 5 days. Drink as is or add to your favorite cereal, granola, smoothies or baking. You can less or more water depending on your desired consistency.