Creamy Turmeric + Ginger Tea {Dairy-Free Option}

A while back one of my Facebook readers shared that her favorite warming drink in the morning is this Creamy Turmeric Tea {that she found on Mark's Daily Apple}.  I had been drinking lots of my Honey-Sweetened Hot Chocolate in the mornings with a bunch of cinnamon and ginger + adding butter {or ghee} and copious amounts of coconut oil to it.  Now, I LOVE LOVE LOVE my hot chocolate + it's extra delicious with cinnamon, ginger, butter and coconut oil ... but I figured I would check out the recipe my FB reader shared to change up my usual morning warming drink ... especially since everyone is talking about the health benefits of TURMERIC these days.

Since I wanted to make this drink extra nourishing, I changed it up a bit by adding pasture butter + coconut oil*.  I love pasture butter for it's omega 3 fatty acids + CLA (conjugated linoleic acid) ... who am I kidding, I love it because it tastes so good and makes me feel good!  But, I also love it because it's a nourishing fat and helps the body absorb minerals + it's a good source of vitamin D, E and K.  Coconut oil is wonderful for so many reasons too ... I love it because it's high in lauric acid {which is also found in amazing liquid gold a.k.a breastmilk} + it has immune-boosting properties, it's naturally anti-viral, anti-bacterial, anti-fungal + helps fight of yeast.  And for all of my nursing mommy readers - coconut oil is SO good for you and your baby, it helps increase your lauric acid and can boost milk supply!  


And of course, I couldn't make this drink without cinnamon!  I LOVE cinnamon and it's warming properties, so I decided to add some.  Why not?  If you don't like cinnamon, just leave it out.  

CREAMY TURMERIC + GINGER TEA

This warming drink is full of nourishing, immune-boosting ingredients.  Enjoy a cup with someone you love. {Recipe adapted from Mark's Daily Apple}.

Equipment: Medium-Size Sauce Pan, Blender or Whisk

{Affiliate Links included help support this blog}

• 1 cup raw milk {See Resources}, coconut milk or almond milk
• 1 cup coconut water {I like this + this} or filtered water
• 2 teaspoons ground ginger {I buy mine here}
• 1 teaspoon ground turmeric {I buy mine here}
• 1 teaspoon ground cinnamon {I buy mine here}
• 1/16 teaspoon cayenne pepper {I buy mine here}
• 1 teaspoon vanilla extract
• 1 tablespoon local raw honey or Manuka honey 
• 1-2 tablespoons pasture butter or ghee {optional, See Resources}
• 1-2 tablespoons coconut oil {optional}

1. Place all ingredients into a medium-size sauce pan.  Slowly warm over medium-low heat for about 5-7 minutes {heat to your desired temperature}.  If you are using coconut milk, make sure you do not boil it, it tends to become thick and unpalatable when boiled.  If you're using raw milk, you'll want to heat over a lower heat so you do not destroy the beneficial properties.     

2. If you are adding butter or coconut oil: Place tea into blender and blend for about 10-12 seconds, until the fats are fully incorporated and emulsified.  [Note: Use CAUTION when using the blender, the tea/liquid is very hot and increases in volume when blending.  Make sure to hold the lid on tight while blending or the hot air and liquid can escape making the lid pop off the blender.]

3. Serve hot.  Enjoy immediately. 

Yield: Makes 2 servings

Where Do I Find Bulk Spices + Herbs? My favorite source for bulk spices and herbs is Mountain Rose Herbs. They have a wonderful selection of organic spices and herbs at great prices.  

OTHER WARMING DRINKS TO ENJOY:

• Sweet Butter Tea by Food Your Body Will Thank You For
• Golden Milk by Nourished Kitchen 
• Turmeric Milk by Fresh Bites Daily
• Cinnamon-Thyme Tea by Recipes to Nourish
• Hot Garlic-Ginger Lemonade by Recipes to Nourish
• Chai Tea {Caffeine Free + Immune Boosting} by Recipes to Nourish
• Mexican Hot Chocolate by Recipes to Nourish

*For more info on why Pasture Butter is nourishing and good for us, click here.

*For more info on why Coconut Oil is nourishing and good for us, click here.   

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner. 

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at: Pennywise Platter Thursday @ The Nourishing Gourmet.

Mexican Hot Chocolate {Vegan Option}

I LOVE Hot Chocolate, especially during this time of year.  When I was a little girl my grandma would make it for me every morning when I stayed with her.  It was such a special treat and created a long time love of the delicious, warming drink.  

My husband grew up drinking Mexican Hot Chocolate with the traditional Ibarra Mexican chocolate.  I was so thrilled when I found TAZA chocolates at our local natural foods co-op.  TAZA is organic, stone ground {like traditional Mexican chocolate} and made with healthier ingredients than the traditional version.  I had been wanting to make Mexican Hot Chocolate for my husband for a long time ... finally, with this Mexican style chocolate I could!  And to my surprise, I ended up loving it.  I thought it would be too spicy for me, but the heat it just perfect and the flavor is divine!  My husband said it was the best hot chocolate he had ever had, better than the authentic version he grew up with.

I hope you enjoy this as much as we do!

  
Mexican Hot Chocolate

Equipment: Cutting Board, Knife or Standing Grater, Medium-Size Sauce Pan

{Affiliate links included help support this blog}

• 2 cups organic or raw whole milk {See Resources} or full fat coconut milk
• 1 tablespoon cacao powder
• 2.7 ounces of TAZA chocolate {I use 1 Cinnamon disc and 1 Guajillo Chili disc}
• 1-2 tablespoons honey {I use raw local creamed clover honey}
• 1 1/2 teaspoons gluten free vanilla extract
• 1/2 teaspoon grated orange zest {optional}
• 1/8 teaspoon ground cinnamon

1. Chop or grate the TAZA chocolate discs. 

2. Add all ingredients to the saucepan and heat over medium-low heat {low heat for raw milk} until all chocolate is melted - for about 5-7 minutes or until desired temperature.

3. Serve immediately. 

Yield: 2 servings

Vegan-Option: Use full fat coconut milk {this brand is bpa free, organic and non-gmo} and organic maple syrup grade B.

TAZA Chocolate: Other delicious flavors - Orange, Ginger and Vanilla discs, mix it up by using different chocolate discs.  If the chili heat is too much for you, omit and use just Cinnamon discs or Cinnamon and Orange discs.  Or if you want more spice, use all Guajillo Chili discs and increase the ground cinnamon to 1/4 or 1/2 teaspoon.

Looking for another version that has no spice/heat? Check out my 

Honey-Sweetened Hot Chocolate recipe.

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Real Food Wednesday @ Kelly the Kitchen Kop, and Allergy-Free Wednesdays @ The Tasty Alternative.

Guest Post: Autumn Fruit Ginger Pudding by Gluten-Free SCD & Veggie

Today we're wrapping up The Seasonal REAL Food Blog Series with an awesome recipe from Vicky at Gluten Free SCD and Veggie.  I have been following Gluten Free SCD and Veggie for a while now.  It's a wonderful blog filled with yummy, gluten-free, SCD friendly and vegetarian recipes.    

Please make sure to visit Vicky's blog, and while you're there, make sure to check out: Ginger and Lemon Tart, Almond & Butternut Squash Bites, and Grain Free Lemon and Blueberry Cake. 

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When Emily kindly asked me to be included in her Seasonal Real Food Blog Series, I felt so honoured as well as excited because not only have I admired Emily's blog for some time, Autumn is my favourite time of the year as far as cooking is concerned.  The colours of the Autumn foods can be so vibrant and the nutrients they possess are able to perk us all up for the colder months ahead.  I planned to post this recipe idea on my blog a couple of months ago so when Emily asked me to contribute a seasonal recipe, I knew this was perfect.   The pictures show this recipe made with pears but apples and pears together works beautifully and if you pop in some berries, the nutritional value of the pudding increases in leaps and bounds!  Ginger has exceptional healing properties and is well known for it's powers in aiding recovery of colds and flu making it an ideal choice as a spice in cooking at this time of year and it's so warming!

The recipe uses a variation of my Grain Free Plain Sponge Cake Recipe.  You will probably find you have too much cake but it was difficult to split the recipe.  I use one cake and freeze the other for another pudding. 

Autumn Fruit Ginger Pudding

• 1 kg pears or apples, or a mixture of both (about 8) {Emily Note: About 2.2 lbs. for U.S. conversion}
• ½ cup fresh orange juice (or more)
• Honey to taste (optional)
• 1 tsp cinnamon (optional)
• 250 g ground almonds 
• 3 large eggs
• 3 tablespoons extra virgin olive oil {Emily Note: I bet this would be delicious w/ coconut oil or pasture butter too - if you use butter, you should use 4 tablespoons}
• 80 ml organic honey 
• 1 tablespoon pure vanilla extract (alcohol, water and vanilla only)
• ½ teaspoon bicarbonate of soda/baking soda
• 2 tablespoons ground ginger
• Finely grated rind of 1 small lemon
• Pinch salt

To make the cake :

• Set the oven to 170° C {Emily Note: 338° F for U.S. conversion} then line two 7" sandwich cake tins tins with baking parchment or use 6" square tins. 
• Pour the honey, extra virgin olive oil and vanilla extract into the bowl of a food processor then break in the eggs. Process until combined.
• Measure out the ground almonds, lemon rind, ground ginger, bicarbonate of soda and salt into another bowl and whisk together with a fork or balloon whisk
• Add the dry ingredients to the wet ingredients little by little processing on a medium speed until all the dry ingredients have been mixed in.
• Share the batter between the tins then bake for 20 to 25 minutes in the bottom half of the oven or until a skewer inserted into the cake comes out clean and the top is springy to touch.
• Allow to cool in the tins for 10 minutes before turning out onto a rack to cool further.
• Place on a board and cut into 1" cubes.

To make the fruit filling :

• Peel and slice the fruit. 
• Tip into a pan with the fresh orange juice and cinnamon.
• Bring slowly to the boil then turn down the heat ans simmer for about 20 minutes or until the fruit is soft adding additional orange juice as required.
• Sweeten with honey to taste. 

When the fruit is cooked, tip into a serving dish and top with the cubes of cake.  Serve with your choice of cream.  I made some Vanilla Cashew Cream to serve with this pudding.

{Serves 4-6 people}

Vicky and her family are all vegetarians and live in the North of England.  She started to write her blog, Gluten Free SCD and Veggie, about two and a half years ago having been persuaded by her youngest son to write down the recipes she makes for him.  Her son follows the Specific Carbohydrate Diet which has kept him healthy and symptom free from Crohn's Disease for well over seven years now.  Connect with Vicky on Facebook, Pinterest and Twitter.

Guest Post: Pumpkin Chai Smoothie {gluten-free + vegan} by Tasty Yummies

 

I am super excited to have Beth from Tasty Yummies guest posting for The Seasonal REAL Food Blog Series.  I am a huge fan of Beth's blog and have been following it for a long time now.  Her photos are simply beautiful and her gluten-free, fresh, unprocessed recipes won't disappoint (many are vegan too).  

Please make sure to visit Tasty Yummies and check out Beth's wonderful blog.  And while you're there, make sure to check out some of my favorite recipes: Grain-Free Mini Pumpkin Pie Tarts (Vegan), No Bake Vegan "Cheesecake", Cocoa Dusted Macadamia Nuts,  and Grilled Sweet Potato & Wilted Kale Salad.     

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Hi there, I am Beth from Tasty Yummies. I am a yoga-obsessed graphic designer, illustrator and printmaker living in Southern California and I have been blogging and sharing my recipes on Tasty Yummies for nearly four years. All of the recipes I share on my website are gluten-free, clean and seasonal, many are dairy-free and vegan. I consider myself to be a “conscientious omnivore”, though I eat a lot of naturally vegan foods. 

I am so excited to be here sharing a fun fall recipe here on Recipes to Nourish. I had to go with a pumpkin recipe, because it is one of my most favorite things about this time of year. 

This pumpkin chai smoothie is simple to make and it's the perfect way to enjoy one of fall's best flavors any time you'd like. Besides being so delicious, pumpkin is loaded with a variety of health benefits, too. Chock full of vitamins, minerals, fiber and antioxidants here are just some of the benefits of that orange goodness!

- Great for digestion! Just 1 cup of pumpkin provides you with 7.1 grams of dietary fiber. Plus 10% of your daily requirement for potassium. 

- Promotes a strong and healthy immune system with various vitamins, minerals and antioxidants. 1 cup of pumpkin supplies 3.4 grams of iron, plus more than your daily serving of vitamin A from antioxidant carotenoids, particularly alpha and beta-carotenes. It’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium.

- Low in calories and fat. One cup contains less than 50 calories, less than one gram of fat and around 3 grams of protein. Plus only 8 grams of carbohydrates.

And don't forget to scoop out and save the seeds and toast 'em up. Pumpkin seeds are a good source of protein and fiber, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese and a number of other health benefits themselves. 

What's your favorite way to eat pumpkin?

Pumpkin Chai Smoothie - Gluten-free & Vegan

{Affiliate links included help support this blog.} 

• 1/2 cup organic pumpkin puree (fresh or canned)
• 1 frozen organic banana
• 1 cup unsweetened almond milk or milk of your choice
• 1 tablespoon maple syrup or honey (or other sweetener of your choice, you can also add a one or two medjool dates)
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon* 
• 1/8 teaspoon nutmeg*
• 1/8 teaspoon ginger*
• dash each of black pepper, ground cloves and ground cardamom*

Add all of the ingredients to your blender and blend until smooth and creamy. Serve immediately.

{serves 1} 

{*Recipes to Nourish Note: I purchase all of my spices here.}

If you haven't already, make sure to connect with Beth from Tasty Yummies on Facebook, Instagram, Twitter and Pinterest.  

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Guest Post: Roasted Sweet Potato, Kale + Sage Skillet Quinoa by With Food + Love

Next up for The Seasonal REAL Food Blog Series ... Sherrie from With Food + Love!  I'm a huge fan of Sherrie's blog, she puts so much love into what she does, her recipes are delicious and she takes the most stunning photos.  Plus, she's such a sweetheart, so positive, believes in holistic health and wellness and she's also a Board Certified Holistic Health Coach.  

Please make sure to visit With Food + Love and check out Sherrie's awesome blog.  And while you're there, check out some of my favorite recipes: Golden Beet Soup w/ Roasted Garlic Cashew Cream and Skillet Roasted Cauliflower + Fennel w/ Caramelized Shallots. 

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Hello everyone - I'm Sherrie the girl behind With Food + Love and I am so stoked to be guest posting today on Recipes to Nourish. Emily - your beautiful blog, soul-warming recipes and bright spirit always keeps me coming back for more. I am so honored to be here; thanks so much for inviting me into your cherished space.  

Fall is here my friends. Yay - everyone's favorite time of year! The crisp air, robust flavors, snuggling up with a cup of tea, wearing boots, scarves and warm layers - I mean what's not to love?

Nothing spells out autumn quite like a roasted sweet potato combined with dark leafy greens and a hearty whole grain {well in this case, quinoa is technically a seed}. These three ingredients were created for each other. Add in a hint of sage and you have the perfect bowl of belly-warming goodness. This dish is quick + simple and it will leave your family feeling full + satisfied. Enjoy! 

ROASTED SWEET POTATO, KALE + SAGE SKILLET QUINOA 

Ingredients:

• 2 cups of cooked quinoa
• 1 extra large shallot, chopped {about 1/2 cup}
• 1 tablespoon fresh sage, chopped
• 2 sweet potatoes
• 4 cups Tuscan kale, ribs removed + shredded 
• 2 tablespoons coconut oil
• 1/2 teaspoon paprika
• sea salt + coarse ground pepper, to taste

1. Preheat the oven to 400. Scrub and dry your sweet potatoes and pierce a few times each with a knife. Do NOT cover in foil. Place a cookie sheet {to catch the drips} on the bottom shelf in the oven and toss the potatoes onto the shelf above it. Roast as is for about 45 minutes, or until soft and tender. Cool almost completely, peel the skins off and chop into small bites. 

2. In a medium-large frying pan or cast iron skillet heat the coconut oil over low heat. Saute the shallots for about 5 minutes or until they start to turn translucent. Then add in the sage, paprika, sea salt and pepper, cook for a few minutes more. Next add in the shredded kale and the remaining tablespoon of coconut oil, combine well. Cook the kale until it wilts slightly and turns bright green, about 3-5 minutes. 

3. Toss the chopped sweet potatoes and quinoa in the skillet and mix together. Heat through and serve warm. 

{serves 4}

Sherrie Scaglione Castellano is a Board Certified Holistic Health Coach {AADP} specializing in plant-based, clean eating. Sherrie is the founder and author of, With Food Love. Connect with her on Facebook, Twitter, Pinterest and Instagram pages. You can find Sherrie in Philadelphia, PA where together her and husband are enjoying life's simplest pleasures like, snuggling up with a big cup of earl grey tea or catching a flick at their local independent theater.