Homemade Breakfast Sausage Seasoning

This blend of spices makes some of the yummiest breakfast sausages ever.  It's so simple to make, why not make your own?

Mix up a batch of this and keep it on hand for weekend breakfast sausages {or make up a batch of breakfast sausages on the weekend so you have already prepared sausages for breakfast during the week}.

Homemade Breakfast Sausage Seasoning

Equipment: Small Bowl, Measuring Spoons, Optional Spice/Coffee Grinder

{Affiliate links included help support this blog} 

• 1 teaspoon Celtic sea salt
• 1 teaspoon chili powder blend
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground cinnamon

Option #1 {Rustic/My Preference}: Mix all ingredients in a small bowl.

Option #2 {Finely Ground/Powder}: Place all ingredients in a spice/coffee grinder and pulse until fine consistency.    

Yield: 1 serving per pound of ground meat

Storage: For longest shelf life, store in a glass airtight container.  

Note: I do not use garlic in the seasoning blend.  Instead I add fresh garlic to the sausage mixture.

Buy Spices in Bulk: I buy bulk spices here.    

Check out my Maple Apple Breakfast Sausage recipe here!

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 part of Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Pennywise Platter Thursday @ The Nourishing Gourmet. 

Chai Tea {Caffeine Free + Immune Boosting}

I LOVE Chai, it’s one of my favorite beverages.  I don’t drink caffeinated drinks, so my version of Chai is without the black tea.  It may not be your common Chai mixture, but it’s still rich, spicy and oh so yummy.

Chai is also nourishing and has the added benefit of medicinal properties.

Cinnamon: Has medicinal properties, is known for it’s warming effect and aids in digestion.  It’s also sweet and spicy.   

Fennel Seeds: Helps with digestion and is excellent for increasing and enriching breastmilk for nursing moms.  It also helps relieve colic or gassiness in babies. 

Ginger Root: Great for upset tummy, chills, colds and fevers (use w/ caution if pregnant, consult w/ your health care practitioner).

Rose Hips: Very high in vitamin C, more so than many other herbs and foods.  They also contain vitamin A, B vitamins, vitamin E, calcium, iron, manganese, selenium and zinc.  They have a wonderful sweet taste.

Cloves: Has medicinal properties and is an amazing antioxidant.  Known for aiding in digestion, helping prevent colds and flu and for pain relief for tooth aches.  Also helps with circulation and is great for the heart, liver and stomach.

Astragalus Root: Immune system boosting properties.

Black Peppercorns: An antioxidant, has medicinal properties and aids in digestion.

Enjoy this Chai year-round – hot in the winter months and iced in the summer.   

Chai Tea

{Affiliate links included help support this blog}

Spicy, Creamy and Absolutely Delicious! 

Equipment: Medium-Size Saucepan w/ Lid, Small Bowl, Large Mason Jar or Heat-Proof Glass Container or Bowl, Fine Mesh Strainer

·      4 cups filtered water

·      3 tablespoons cinnamon chips or 2 sticks

·      1 tablespoon fennel seeds

·      1 tablespoon dried ginger root

·      1 tablespoon rose hips

·      2 teaspoons whole cloves

·      3 astragalus root pieces

·      ½ teaspoon black peppercorns

·      1 cup raw milk*, organic whole milk or coconut milk (See Resources)

·      3 tablespoons local honey or organic grade B maple syrup

1.    In a medium-size saucepan, bring water to a boil.

 

2.   Combine cinnamon chips, fennel seeds, ginger root, rose hips, cloves, astragalus root and peppercorns in a small bowl or on a plate.    

  

Chai Spices & Herbs: Fennel Seeds, Black Peppercorns, Rose Hips, Astragalus Root, Cloves, Cinnamon Chips, Ginger Root

3.   Add all spices and herbs to the boiling water.  Remove from heat, COVER and let steep for 30-45 minutes (the minimum of 30 minutes gives you an Infusion, meaning you will get the full nutritional properties from the spices and herbs). 

4.   When the tea is done steeping, strain tea with a fine mesh strainer into a heatproof bowl or container. 

Beautiful Chai Tea

5.    Pour Chai Tea back into saucepan, add milk and sweetener of choice.  Heat over low heat to desired temperature.

6.   Stir to combine and serve hot.     

Hot Chai Tea ... Mmmmmmm!

Yield: 4-6 servings

Vegan-Option: Replace milk with coconut milk and replace honey with organic grade B maple syrup.

Storage: Store leftovers in the refrigerator in an airtight container like a quart-size Mason jar, up to 3 days.  When ready to drink, reheat on the stovetop in a small saucepan. 

Note: This Chai Tea is delicious served over ice during the hot months too!

Where to Buy Bulk Herbs & Spices: I buy all of my dried spices and herbs in bulk from Mountain Rose Herbs.

*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.

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.


This post is part of Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Wellness Weekend @ Diet, Dessert and Dogs, Monday Mania @ The Healthy Home Economist, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, and Wildcrafting Wednesday @ Mind Body and Sole.

Spiced Pumpkin {Chai} Tea + vegan-option

This recipe inspiration comes from my friend Andrea.  She brought her Pumpkin Spice Latte to our local Holistic Moms Network chapter meeting and everyone was raving about it.  

I've been making my own version of Chai tea for many years now (Chai tea has been a favorite of mine since high school).  My Chai blend version does not contain black tea and all of the common spices, but I still love it just as much.  I stopped drinking caffeinated beverages many years ago now, so I had to come up with my own Chai version that still tasted similar without the black tea.  

This Spiced Pumpkin Tea (Chai) has become my favorite hot drink in the morning and afternoon.  It's the perfect blend of creamy pumpkin and spice.

ENJOY!

Spiced Pumpkin Tea (Chai)

Creamy, Spicy and Simply Divine!

{Affiliate links included help support this blog}

Equipment: Medium-Size Saucepan w/ Lid, Microplane or Standing Grater, Small Bowl, Fine Mesh Strainer, Blender

• 2 cups filtered water
• 1 tablespoon fresh ginger (about 1 inch chunk) peeled, grated/finely minced
• 2 tablespoons cinnamon chips or 1 stick
• 2 teaspoons fennel seed
• 1 teaspoon cloves
• 2 black peppercorns
• 3/4 cup pumpkin puree 
• 3 tablespoons honey 
• 3 cups raw milk* or organic whole milk (See Resources)

1. In a medium-size saucepan, add water and bring to a boil.  

2. Peel ginger and grate with a Microplane or standing grater.  

3. Combine cinnamon chips (broken pieces of cinnamon stick), fennel seed, cloves and peppercorns in a small bowl.   

Cinnamon Chips, Cloves, Fennel Seeds, Black Peppercorns

4. Add grated ginger and spices to the boiling water.  Remove from heat, COVER and let steep for 25-30 minutes (30 minutes = an infusion, meaning you will get full nutritional properties from the spices). 

5. When tea is almost done steeping, add pumpkin puree, honey and milk to the blender.  Pulse or puree to blend.

6. Strain tea into blender.  Carefully pulse to combine, the blender will be more than halfway full, so be very careful blending (otherwise the liquid will overflow).  

7. Pour back into the saucepan and heat over low heat to desired temperature.  

8. Serve hot.  NOTE: If you prefer a super smooth consistency (no pumpkin puree "pulp"), strain before drinking.  

Yield: Makes 4-6 servings.  

Vegan-Option: Replace milk with coconut milk and replace honey with maple syrup grade B.  

Storage: Store leftovers in an airtight glass jar (like a quart Mason jar) in the refrigerator up to 2 days.  When ready to drink, stir to combine, then reheat on the stovetop in a small saucepan.  

Note: I buy all of my spices and herbs in bulk from Mountain Rose Herbs {affiliate}. 

*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.  

This post is part of Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks and Fight Back Friday @ Food Renegade.

Nourishing Herbal Tea Infusion

Herbal tea infusions are so good for you.  They are loaded with beneficial vitamins and minerals, all of which are readily available for your body.  You can’t get that from a vitamin supplement. 

Herbal tea infusions are great because they are nourishing, can have medicinal properties and are hydrating (they count towards your daily water intake).  My Nourishing Herbal Tea Infusion was inspired by Aviva Jill Romm’s Nourishment Tea.  My midwives gave me the Nourishment Tea recipe when I was pregnant.  I drank this tea throughout my pregnancy and post-partum to help with milk production and healing.

My version is high in calcium, iron, magnesium, manganese, vitamin A, B vitamins, vitamin C, vitamin E, vitamin K, phosphorus, potassium, selenium, zinc and bioflavonoids.  It’s also great for lactating moms, the red raspberry leaves, nettle, and fennel seeds all help boost milk production.   

The stars of this herbal tea infusion:

• Red Raspberry Leaves: Rich in calcium, manganese, iron, niacin, citrate of iron, magnesium, selenium, vitamins A and C.  It also has moderate amounts of phosphorus, potassium, B vitamins and zinc.  Tones uterine muscles, helps prevent miscarriage and hemorrhage during pregnancy and helps boost milk supply in breastfeeding moms.
• Rose hips: Very high in vitamin C, more so than many other herbs and foods.  They also contain vitamin A, B vitamins, vitamin E, calcium, iron, manganese, selenium and zinc.  They have a wonderful sweet taste.
• Nettle: Highly usable vitamin K, high in minerals calcium, iron, magnesium, selenium, potassium and zinc.  Amazing herb, promotes kidney function, excellent for pregnancy (should be in a pregnant woman’s daily diet), helps prevent anemia and boosts milk supply in breastfeeding moms.
• Oatstraw: Rich in calcium, magnesium, iron and selenium.  Also high in vitamins A, B1, B2, B3, B6, C, E and K.  Promotes relaxed nerves, healthy muscle functioning, builds strong bones and teeth, stabilizes blood sugar levels, nourishes the pancreas, liver and adrenals, helps ease pain from headaches and helps with sleep.
• Cinnamon: Has medicinal properties, is known for it warming effect and aids in digestion.  It also adds a wonderful sweet and spicy flavor to teas.
• Fennel seed: Helps with digestion and is excellent for increasing and enriching breastmilk in nursing moms.  It also helps prevent colic or gassiness in babies.  

This tea is so refreshing iced on a hot summer day.  Enjoy it hot on a chilly morning in the fall or winter.

Can’t find bulk herbs locally?  My favorite source for bulk herbs is Mountain Rose Herbs.   They have a wonderful selection of organic herbs at great prices. 
{Affiliate links included help support this blog}

Nourishing Herbal Tea Infusion – Enjoy Iced or Hot

Hydrating, nourishing and so delicious.

• 3 parts dried red raspberry leaves
• 2 parts dried rose hips
• 1 part dried nettle
• 1 part dried oatstraw
• ½ part cinnamon chips
• ½ part dried fennel seed
• ¼ part dried spearmint leaves (optional, omit if using homeopathy)

• 4 cups filtered water

• Ice (optional)
• Raw honey or fresh fruit juice (optional)

1.     Combine all dried herbs in a medium size bowl, store herb mixture in airtight glass container.

2.    Boil water in medium-size saucepan or in a tea kettle.

3.    Bring water to a boil, remove from heat.  Add 4 tablespoons of herb mixture to water (1 tablespoon per 1 cup of water). COVER, this ensures that you receive all of the nutritional benefits from the herbs.

4.    Steep 30 minutes to 4 hours for maximum benefit.  The longer you steep, the stronger the flavor will be.  If you don’t care for a stronger flavor, reduce the steeping time to 30 minutes. 

5.     Strain tea. 

6.    Sweeten with small amount of honey or fresh fruit juice if desired.  If you want to retain some of the beneficial properties of raw honey or fresh juice, add after tea has cooled some.

7.     Store extra tea in the refrigerator up to a week. 

Dosage: Drink 1 to 4 cups daily. 

Enjoy iced on a hot summer day or hot on a chilly day. 

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.  


This post is part of Living Well Blog Hop @ Jo's Health Corner, Wellness Weekend @ Diet, Dessert and Dogs, Whole Health Weekend Link-Up @ Nourishing Treasures, and Tea Party Tuesday @ Sweetology.