How To Make Almond Milk

• 1 cup whole raw almonds (not toasted or roasted, etc), enough water to cover
  3 – 4 cups water, more if desired
  a pinch of salt
  honey, to taste
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• Soak the almonds overnight in a bowl with enough water to cover. 
• Drain and discard the soaking water.
• Put almonds in blender with 3 – 4 cups water and blend on HIGH speed until smooth.
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• Lay a linen or cotton towel (not terry cloth) inside a bowl large enough to hold all the liquid. Pour the milk into the towel, and squeeze out the excess liquid. What’s left in the towel is called Almond Meal…so don’t throw it away.
• Taste the milk and if it’s a little too nutty for you, add a pinch of salt, and 1-2 teaspoons of honey or other sweetner if you like. Add chocolate for Chocolate Almond Milk!
• Store in a glass jar or bottle. The liquid will separate between uses, just be sure to shake it up before each use.
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• You can use the Almond Meal that is leftover. One way is to spread it out on a cookie sheet and bake it in the oven for about 15 minutes at 350 degrees. Then let it cool completely and put it in a ziploc bag and put in the freezer for use at a later date.

For Your Health

Dear Students, I am posting this new way to drink coffee. I've been drinking it this way and it really is amazing. I feel energized and satisfied. Sometimes I add also Kerrygold Irish grass fed butter. And honey. And cinnamon--good for keeping blood sugar levels normal. If you try it, let me know how you like it! Have some with your morning Open Classroom. Smile.
http://thecoconutmama.com/coconut-oil-coffee/?utm_campaign=shareaholic&utm_medium=facebook&utm_source=socialnetwork
P.S. I grind my own organic coffee beans and use a French Press.

Coconut Oil Coffee Recipe

Altadena Retreat

Here is a picture from the backyard garden where we had the Altadena Summer Solstice Retreat. It was so nice! A friend from Austin, Texas, was also visiting. She is also in your school - Murphy. And everyone who attended the retreat was a student, so it was very special. Thank you to all of you who came and gave me the opportunity to share the teachings of the angels. Ruth and Hans-Jorgen came from Switzerland, and that was nice for Ursula who lives here and is also Swiss.

It was father's day here in America, which I'd forgotten about, so several people had to cancel at the last minute, and one of our students, Debra, who is a friend of your classmate, Janet, had a bad car accident, so I extend love and healing to her.

We had the perfect number of people, perfect weather, and good food. Here is the healthy healing cleansing salad I made, using fresh kale from the garden and fresh lemons from the trees.



Kale Salad
Ingredients
1 bunch of curly kale
1/3 cup of dried cranberries
1/2 cup of walnuts (or any other nuts)
2 teaspoons of local raw honey
3 tablespoons of a good olive oil
juice of one lemon
salt to taste

Instructions
Clean the kale from the stems and then rip into small bite sized pieces into a large bowl.
Juice the lemon and then whisk in olive oil and honey. Add a pinch of salt to taste.
Pour about 3/4 of the dressing onto kale and with hands mix well and massage into kale until slightly wilted. Taste and then add more dressing to taste.
Add cranberries and walnuts and mix.