Leocadia K.

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Food & Drink

Homemade Almond Milk

Food & Drink, Living Life CreativelyCait SherrickComment

In the 17 years I’ve been drinking non-dairy milk, I’ve never made my own nut milk. This week, I finally decided to give it a try for health reasons + today I’m sharing the recipe(s) + alterations I made to account for my miniature kitchen. Want to know why I’ve decided to make it myself? I briefly wrote about that over here.

How To Make Your Own Almond Milk
(a combination of recipes from Deliciously Ella + Kitchn)


  • 1 cup raw almonds, preferably organic

  • 2 cups filtered water, plus more for soaking

  • Cinnamon or nutmeg (optional)

  • Medjool dates, honey or maple syrup (optional)

Kitchen Tools + Equipment

  • bowls

  • strainer

  • measuring cups

  • blender or food processor

  • cheesecloth or nut milk bag

  • jug or bottle


1. Soak the almonds. Place the almonds in a bowl + cover with about an inch of water. Cover the bowl with a cloth + leave it on the counter overnight or in the refrigerator for up to 2 days. The longer they soak, the creamier the almond milk. I soaked mine uncovered, on the counter, for a full 24 hours.

2. Drain + rinse the almonds. Drain the almonds + dump the soaking water as it contains phytic acid, which inhibits the body's ability to absorb nutrients. The almonds should feel soft by now.

3. Combine the almonds + water in a blender or food processor. Place the almonds in the blender or food processor, add 2 cups of water + blend it until a smooth, white opaque milk forms. I used a Magic Bullet + blended half the almonds with 1 cup of water because my blender is so small. I added the second half later.

4. Strain the almonds. Place your cheesecloth or nut milk bag over your a bowl + pour the milk through it. I blended the second half of the almonds with the second cup of water + added that to the cheesecloth.

5. Squeeze the almond meal. Once the cheesecloth or bag has drained, squeeze the rest of the liquid out with your hands. Be sure to gather all the edges of your cheesecloth. If there happens to be an opening, the almond meal/milk will find it; it will squeeze out + it will get all over your feet. I may or may not be speaking from experience.

6. Sweeten + spice it to taste. Add your favorite sweetener or spices + blend or whisk it all together. I did not sweeten mine, but I did add cinnamon, because cinnamon makes everything taste better.

7. Store your milk in an airtight container in the fridge + it will keep for up to a week.

So far my tummy seems to like my homemade almond milk more than it's liked any store bought non-dairy milk, so I'll be making it regularly for tea, breakfasts + things.

Have you ever made your own non-dairy nut milk? Tell me about your experience in the comments below!

To our shared health + healing.

Love, Light + Warm Cups of Chai Tea,

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Ginger + Turmeric Latte

Food & Drink, Living Life CreativelyCait SherrickComment

Turmeric. Everyone in the health industry knows the spice. Everyone who just wants to be healthy has probably heard about it more times than they can count.  It’s one of the most popular spices used to help reduce inflammation in your body.  It’s also widely used in Indian food. I’m not a huge fan of Indian food and spices, so even though I knew it would probably be the best thing ever for my body, especially my skin, I judged quick and avoided it. Every time I came across an article or post about it, I’d read it, save it, even pin the recipe, but I’d never actually do anything with turmeric.

As I’ve gotten more and more into holistic health over the last year or so, reducing inflammation in my body has become more and more important to me. Inflammation has been proven to be a huge factor in everything from aging to acne, digestive issues to allergies. I’ve seen great improvements in my digestive health because of a number of things, so in order to maintain that, I’ve decided to approach it from the inside out and add more anti-inflammatory foods and spices into my diet.  My ultimate goal? To glow from the inside out.

Partly because I came across this goop recipe that actually sounded yummy, but mostly because my desire to glow outweighed my dislike for Indian spices, I decided to give turmeric a try. So, for the last couple of weeks I’ve been replacing my morning cup of chai tea (I know, it should be considered a crime. I still drink it at night.) with this ginger turmeric latte. Ginger also has anti-inflammatory properties, and it calms most tummy problems.  That means this latte is soothing, spicy, creamy and delicious all at once, and it’s incredibly good for you.

Ginger + Turmeric Latte
(adapted from this
goop recipe)

-1/4 teaspoon dried ginger, heaped
-1/4 teaspoon dried turmeric, heaped
-1 tablespoon coconut sugar (optional)
-pinch of sea salt
-2 teaspoons coconut oil
-1 cup almond milk

1.  Heat almond milk in a small saucepan over medium heat until just simmering.
2.  Pour the hot almond milk into a blender. I use our Magic Bullet.
3.  Add the turmeric, ginger, sugar, salt and coconut oil.
4.  Blend everything until smooth and frothy.

The turmeric tends to die everything yellow, so be sure to wash everything as soon as you can. I made the mistake of letting the clear plastic cup from our Magic Bullet soak in some water that had traces of turmeric in it, and it’s now a nice shade of sunshine yellow.

After a few weeks of daily doses of turmeric, I’ve definitely seen improvements in my skin and tummy. I’m not a doctor or nutritionist, so I can’t say that these results are directly linked to this latte. But, I will say that I think my chances of glowing from the inside out are pretty high, since turmeric turns everything sunshine yellow really quickly and really easily.

Do you use turmeric when you cook? If you have any tips, tricks or go-to recipes, let me know in the comments below!

Love, Light & Warm Cups of Chai Tea,

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Creamy Oatmeal

Food & Drink, Living Life CreativelyCait SherrickComment
gluten-free, steel cut oats w/ strawberries, almonds + almond/coconut milk

gluten-free, steel cut oats w/ strawberries, almonds + almond/coconut milk

I eat oatmeal almost every morning.  It’s one of my favorite breakfast options, because it has natural protein and it keeps me full throughout the morning, and I love changing it up with different fruits and spices.  I eat a gluten free, steel cut version -- gluten free for obvious reasons, and steel cut for the texture.  It’s gooey, but there’s still a slight crunch to it and I totally dig it. I always make the actual oats with water and then add some almond/coconut milk right before serving.  I do this for the texture too.  I then add fruit, nuts, cinnamon, ginger or whatever I’m feeling like that morning.  That’s one of the great things about oatmeal.  It really takes on the flavor of whatever you’re mixing with it.

So, a couple of months ago, I finally bought the Deliciously Ella cookbook from my Amazon wishlist. It had been sitting there for a while.  Side note:  Does anyone else do that?  Add things to your Amazon wishlist to remember to buy them and then wait forever to actually buy them?  No?  Just me?  Ok.  I read through it like a normal book, like I always do with new cookbooks and I came across her Creamy Coconut Porridge recipe.  Porridge is the way prettier British way of saying oatmeal, in case you didn’t already know that.

It’s pretty easy to feel like you’ll never eat creamy food again when you don’t eat dairy and are trying a more plant-based diet, so I have to admit, I was a little skeptical.  I tried it anyway, and holy canoli is it freakin’ delicious.  Like way yummy.  You add the banana in with your oats so it cooks down to a sweet sauce that’s all mixed up in there.  You then add some almond butter and coconut oil at the end, and mix that all up in there.  Ooey, gooey, creamy goodness.  Like I said above, I cook my oats with just water, but she suggests throwing some coconut milk in there.  I’m sure that would make it taste even creamier, if that’s even possible.

That one recipe totally hooked me onto her book and the way she cooks.  Plus, it completely revolutionized the way I eat oatmeal.  I’m not even exaggerating.  It’s little things like this that make life feel a little more magical, a little more creative and way more delicious.

Where you can find Deliciously Ella:  Creamy Coconut Porridge // website // cookbook // Instagram

Love, Light & Warm Cups of Chai Tea,

Follow along with me on bloglovin!