When the summer heat begins to get to you, try eating a simple, light, and cool breakfast such as this almond milk bowl with summer fruits for your breakfast. I like to eat mine at room temperature with stewed fruits because I have a cold constitution. For those who feel too hot, enjoy this bowl chilled with raw fruits.
Here's my recipe for two bowls.
For almond milk:
1/2 cup almonds (soaked overnight)
2 cups water
For stewed fruits:
2 peaches (sliced)
Handful of blueberries
Handful of raspberries
1/2 tbsp. ghee
Dash of cinnamon
1 tbsp. maple syrup/honey
1 tbsp. chia seeds (optional)
a handful of granola
Wash the soaked almonds and remove the water.
Blend the soaked almonds with 2 cups water in a high-speed blender. Blend till you have a smooth watery mixture.
Strain the almonds through a cheesecloth, a nut milk bag, or a dupatta into a large bowl.
When you have squeezed out all the milk, blend the milk once again with avocado and honey.
Pour it into a bowl and add the chia seeds. Whisk the mixture every 5 minutes for the next 15 minutes.
Now, heat some ghee in a pan. Add the peaches and cinnamon, and cook on high heat.
When the peach starts to wilt a bit, turn off the gas, and add the blueberries and raspberries.
Transfer the chia nut milk to individual bowls. Top with stewed fruits and granola. If you have a hot constitution, skip the stewing steps, and add in raw fruit.
NOTE: When you strain almond milk, you will be left with about 1/2 cup of grainy almond meal. Don't throw it away. Instead, use it in soups, atta for rotis, and cutlets.