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Turmeric Latte aka Golden Milk

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Psychedelic milk!

Turmeric root seems to be making a splash in the superfood world.  Most everyone is familiar with turmeric thanks to its use in the common spice blend, curry.  This bright yellow spice has tons of health benefits, such as anti-inflammatory properties which can reduce joint pain from osteoarthritis and Crohn’s Disease. It is also said to help reduce the risk of cancer- but really, most all superfoods these days live up to that challenge. Turmeric contains a naturally occurring chemical compound called curcumin.  Curcumin regulates messengers that cause inflammation in the body… wowza!  It also contains small amounts of iron, protein, and fiber.  Turmeric root can also be used to treat wounds, cuts, rashes, bruises, insect bites, and swelling

This Auryvedic recipe for Golden Milk traditionally incorporates black pepper to help absorption.   Drinking this before bed can aid relaxation and help to boost your immune system while sleeping.  For extra crunchy DIY points, use your own homemade almond milk!

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Turmeric Latte aka Golden Milk

Ingredients

  • 1 cup almond milk
  • 1 Teaspoon maple syrup
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/2 vanilla bean, seeds scraped (can substitute 1/2 teaspoon of extract)
  • pinch of freshly ground pepper
  • 1/2 teaspoon coconut oil

Instructions

  1. Over low heat, add all ingredients, except coconut oil, and whisk till combined.
  2. Bring to steaming, just below a simmer. Stir occasionally, for 10 minutes. DO NOT let it come to a boil!
  3. Remove from heat. Stir in coconut oil. Taste and add additional maple syrup if desired.
http://vegpod.com/turmeric-latte-aka-golden-milk/

 

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Shot out to my hubbies pottery skills.  I am loving these tumblers.

This recipe can be customized however you’d like!  Options are endless, but you get the idea.

Enjoy!

Raw Nut Mylk

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As a mostly full time, stay at home mom, the perks of making all of my own food seems endless.  I don’t just mean making breakfast, lunch, and dinner.  I’m talking about making my own ingredients.

I suppose before the new family addition, it was difficult to see how I would find the time to manifest doing anything.  And of course some days it still is (like this blog for example!)  But as Oliver’s duration of sleep at night gets a little longer, and the naps are plentiful, I am happily enjoying the time I have to stray away from the ‘processed’ food we were eating.

I’d like to think that my diet is as healthy as it can be.  I eat an entirely plant based diet, mostly organic, full of whole grains and legumes.  But there were a couple things hanging over my head that I knew could be eliminated.  For example, why was I not making my own almond milk?  I had already dived into making my own yogurt, and vegan-naise, so why still buy the processed nut milks?  Once my lovely vitamix came into my life, I had no excuse.

So here goes:  My raw almond mylk recipe (plain, chocolate, and strawberry versions as well!)

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Raw Nut Mylk

Ingredients

  • 1 cup raw almonds, or any other nut
  • 4 cups cold filtered water
  • 1 Tbl. agave (optional)
  • pinch celtic salt
  • 1/2 tea. vanilla
  • To make chocolate or strawberry mylk, you will need 2-3 Tbl. raw cacao, or 4 frozen strawberries)

Instructions

  1. Soak raw almonds in warm water with a pinch of salt for at least 6 hours.
  2. Drain water, then rinse.
  3. Place almonds and filtered water in blender. Turn on high for about 2 minutes.
  4. Using a nut milk bag, place bag over a large bowl or carafe. Pour in almond mylk.
  5. Gently twist the top of bag (so not to lose any!) and start to work out the liquid leaving behind the nut pulp.
  6. Return mylk back to the blender and add remaining ingredients (Add cacao or strawberries here.)
  7. Blend on low just to incorporate, unless you are adding in the frozen strawberies- then blend on high.
http://vegpod.com/raw-mylks/

 

Simple.  If you have a toddler hanging around, this is a terrific recipe to let them help.  Lailah, my 3 year old roommate, loves dancing and counting with me as we wait for the almonds to blend.  She also enjoys “milking” the almonds, and being the first to chug some  of the finished product, making sure we made it correctly.  So fun!

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You also don’t need to discard the pulp!  I keep it in a mason jar in the fridge and stir a couple spoonfuls into my steel cut oatmeal in the mornings.  Protein boost!

Long ago I gave up soy milk, and switched to only buying soy products that were free of GMO’s and organic.  But as of a week ago, I gave up soy.  As a tofu scramble loving vegan, it was a hard thing to do!  And I’ve started to realize how much soy plays the partner to corn.  Soy lecithin is such a sneaky ingredient! Next on my list will be attempts at a vegan butter.  I’m so thankful earth balance has a soy free butter.

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Lemon Tart on an Almond Cookie Crust

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This tart is made using amasake, which is sweet rice fermented into an extra sweet drink, is used in place of the sugar for the crust. This natural sweetness, combined with the apple juice in the filling, is all you need to satisfy your sweet tooth! The agar-agar is a sea vegetable that replaces traditional gelatin in the filling. Agar-agar is cooling and stimulates healthy digestion. The kuzu helps to tone the intestines and regulate body temperature. Not only is this healthier dessert delicious, it also serves to keep you cool and satisfied in the summer heat.

For the Crust:

  • 1 cup organic spelt or whole-wheat pastry flour
  • 1/2 tsp. non-aluminum baking powder
  • Pinch of sea salt
  • 1/4 cup organic hi-oleic safflower oil
  • 1/4 cup organic amasake
  • 1/2 tsp. organic almond extract

Preheat the oven to 350F.
Sift together the dry ingredients in a large bowl.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until combined, forming a dough. Press into the bottom and up the sides of a tart pan.
Bake for 15 to 20 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool.

For the Filling:

  • 2 cups organic apple juice
  • Pinch of sea salt
  • 1 Tbsp. agar-agar flakes
  • 1 Tbsp. organic kuzu, dissolved in 2 Tbsp. spring or filtered water
  • 1/4 cup fresh organic lemon juice, or more to taste
  • 1/2 tsp. fresh organic lemon zest
  • Fresh organic mint leaves for garnish
  • Fresh organic berries for garnish

Place the juice in a saucepan and add the salt. Sprinkle the agar-agar flakes on top and let stand for 5 to 10 minutes.
Slowly bring to a boil, stirring frequently once warmed. Boil, stirring frequently, for 5 to 10 minutes, or until the agar-agar flakes have dissolved.
Reduce the heat to low and simmer for 1 to 2 minutes. Slowly add the dissolved kuzu, stirring constantly to prevent lumping.
Raise the heat to medium and stir until thick and clear. Remove from the heat. Add the lemon juice and zest, stirring well. Let cool slightly, about 10 to 15 minutes.
Pour into the prepared crust. Refrigerate for about 1 hour to set.
Garnish with the mint leaves and the berries.

Makes 8 to 10 servings