This cools you down and powers your brain. It also provides all the essential amino acids.
For 4 servings:
- 1/2 cup of nuts (Almonds and/or Pistachios)
- 1/2 cup of seeds (Sunflower, Pumpkin and/or Melon)
- A tablespoon of Poppy Seeds A teaspoon of fennel seeds (if you like the flavour)
- A pinch of Saffron
- A few black peppercorns
- A pinch of cardamom seeds (discard the pods first)
- Water for desired thickness
- Sugar or Honey for desired sweetness
Shardaayi can stay in the refrigerator for a couple of days. In winter, it can be boiled with some chopped dates (instead of sugar) for extra warmth and body. This nut-milk is many times superior than the dairy counterpart in terms of nutrition. It also carries a much smaller carbon and cruelty footprint. Soak nuts overnight(optional – peel off almond skin as it loosens upon soaking). Soak rest of the ingredients. Grind all ingredients to a very smooth paste adding small quantities of water very slowly. Blend in appropriate amount of sweetener and rest of the water. Chill before serving.
– written by Gurmeet Kaur from Sikhnet. Read the original article, it’s good.
Just a note, soaking seeds and nuts for a few hours before eating makes the nutrients more bioavailable. Also, there’s a layer of phytic acid (which removes nutrients from the body) on all grains, legumes, seeds. After being soaked for several hours, the seeds begin to sprout and the phytic acid layer disappears.