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.

Homemade Chocolate Caramels {Vegan Option}

February is National Chocolate Lovers Month!  With Valentine's Day coming up, why not indulge and enjoy some delicious chocolate?  

These Homemade Chocolate Caramels are sweet, delectable and oh so good!  They remind me of the See's candy that I grew up eating.  

The best part is they're so easy to make and only have 3 ingredients.  Make up a batch in time for Valentine's Day {or any day} and share some with those you love.

Homemade Chocolate Caramels

Equipment: Small Saucepan or Saute Pan, Food Processor, Unbleached Parchment Paper, Baking Tray, Double Boiler or Medium Size Sauce Pan and Medium Size Heat Proof Glass Bowl

{Affiliate Links included help support this blog}

Note: Advance Preparation Required

• 12 Medjool dates
• 1 tablespoon ghee or coconut oil {buy my 2 favorite ghee brands here and here}

• 1/2 cup allergy free chocolate chips
• 1 tablespoon coconut oil 

1. Melt 1 tablespoon ghee or coconut oil in small saute pan over medium heat.  

2. Prep date pieces - break them in half with fingers and remove the pit.  Add to the saute pan and cook for 2 minutes, stirring occasionally.  Heating the dates is important, the heat softens them and the ghee or coconut oil brings out their natural caramel flavor.

3. Pour cooked dates into food processor fitted with the "S" blade.  Pulse until dates turn into a paste, about 30 seconds.

4. Line baking sheet with parchment paper.  Grease fingers with coconut oil {water can be used on fingers too if you do not have extra coconut oil}.  Using about a teaspoon or more, roll date paste into tiny caramel centers - I make them into balls/circles, then form a flat bottom and then make a flat top, which I make a little smaller than the bottom.  This should make about 12-14 caramel centers.  Place caramel centers into the freezer to set for at least 1 hour or overnight.

5. Make a double boiler by setting a heat proof glass bowl over a medium sauce pan that has been filled with about an inch of tap water.  The water should not be touching the glass bowl.  Heat over medium heat.  Add chocolate chips and 1 tablespoon coconut oil to glass bowl.  Stir until melted.  

6. Remove frozen caramel centers from the freezer.  Working quickly, drop one caramel center into the melted chocolate - using a fork or spoon, fully coat the caramel with chocolate and set back onto baking sheet.  Repeat until all caramels are covered in chocolate.  {For an extra touch, once caramels are covered in chocolate, use a fork dipped in chocolate and quickly move the fork back and forth in the air above the chocolates to make chocolate drizzles.  If you find it's not working, place the chocolates in the freezer for one minute to set, then remove and try again.}  Place chocolates in the freezer and freeze for about 1 hour or more. 

7. Serve chocolates frozen, right from the freezer.  Make sure to freeze them at least 1 hour before eating for the full caramel texture.    

Enjoy and share some with someone you love!

Yield: Makes 12-14 chocolates

Vegan Option: Use coconut oil instead of ghee.

Looking for more CHOCOLATE recipes?  Check out some of my favorites:

Mini Warm Chocolate Cakes

Chocolate Fudge Sauce

Chocolate Sunflower Freezer Fudge

Chocolate Covered Frozen Banana Bites

Mexican Hot Chocolate

Honey Sweetened Hot Chocolate

Homemade Chocolate Pudding

... and a few recipes that I have made and loved:

Raw Freezer Fudge from my friend Amber @ The Tasty Alternative 

Chocolate Chip Cookie Dough Truffles from Common Sense Homesteading

Double Chocolate Cookies with Chocolate Chunks from Gourmande in the Kitchen 

Fudgy Brownies from Real Food Girl Unmodified 

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 Real Food Wednesday @ Kelly the Kitchen Kop. 

Chocolate Covered Frozen Banana Bites

Little Love turned 5 last month and requested “little snacks” for her party.  She wanted to have a special treat to go along with her chocolate strawberry cake too, so we decided to make chocolate covered frozen banana bites.

Guess what this mommy did?  I FORGOT TO SERVE THEM!  Oh well, we enjoyed them later that night for dessert. 

Happy BIRTHday Little Love

Chocolate Covered Frozen Banana Bites

These are so delicious and easy to make.  ***Advance Preparation Required***

Equipment: Medium-Size Saucepan, Heat Resistant Glass Bowl, 2 Small Bowls, Large Freezer-Safe Dish (I use a 9x13 casserole dish) or Pan, Unbleached Parchment Paper

·      1 ½ cups gluten free chocolate chips/chocolate*

·      2 tablespoons coconut oil or ghee

·      2 ripe organic bananas, cut into ½ inch chunks

·      Raw shredded coconut

·      Raw cacao nibs

·      Small amount of water

1.    Add small amount of water to saucepan, about ½ cup.  Place heat resistant bowl over the saucepan creating a double boiler.  Add chocolate chips and coconut oil (or ghee) to the bowl, heat over medium-low heat, stirring until chocolate has melted.  Remove bowl from pan, set aside to cool for about 10 minutes. 

2.   Prep bananas, cut into ½ inch chunks. 

3.   Add shredded coconut and cacao nibs to separate small bowls. 

4.   Line 9x13 dish or pan with unbleached parchment paper. 

5.    Using fingers, dip 1 banana chunk into the melted chocolate.  Immediately dip top of banana into topping of choice.  Place on parchment paper in the dish.  Repeat until all bananas are coated. 

6.   Place dish in freezer, freeze at least 4 hours to overnight.

7.   Serve frozen. 

Yield: Makes about 21 pieces.

*Note: If you have the time to make your own chocolate chips, go for it!  But, if you’re like me and that just makes one extra step that you don’t have time for, look for a healthier version of chocolate chips or chocolate bar.  There are some great allergy-free chocolate chips available now, make sure to look for brands that do not use refined sugars, fillers or soy.  


This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Full Plate Thursday @ Miz Helen's Country Cottage, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Wellness Weekend @ Diet, Dessert and Dogs, Allergy Friendly Friday @ Cybele Pascal, Potluck Party @ Lifeologia, Homestead Barn Hop @ The Prairie Homestead, Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival @ Hartke Is Online, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry, Traditional Tuesdays @ Cooking Traditional Foods, Healthy 2day Wednesdays @ day2day joys, Make Your Own Monday link-up @ Nourishing Treasures, Real Food Wednesday @ Kelly the Kitchen Kop, and These Chicks Cooked Recipe Swap @ This Chick Cooks.

Roasted Broccoli w/ Meyer Lemon

Roasted broccoli is so incredibly delicious.  If you have never tried broccoli this way, you've been missing out.  Roasting it brings out a whole different level of flavor.  Add a little bit of fresh lemon juice, and oh my, it's unbelievable.  

    

Roasted Broccoli w/ Meyer Lemon

Super yummy, bursting with flavor from the Meyer lemon.  

Equipment: Large Baking Pan (I use a stoneware Large Bar Pan), Large Mixing Bowl 

• 4 heads broccoli florets
• 2 tablespoons pasture butter, ghee or fat of choice, melted (See Resources)
• 1-2 teaspoons fresh Meyer lemon juice
• 1/4 teaspoon kelp granules (optional, I use Maine Coast)
• 1/2 teaspoon Celtic sea salt

1. Preheat oven to 375 degrees F.  Place baking pan in the oven to get hot.  

2. Melt fat of choice.  I find the easiest way is to melt fat of choice in the oven in a 4 oz. mini oven-safe Ramekin, otherwise melt it on the stovetop.

3. Prep broccoli - wash and shake dry, cut into florets.

4. Add broccoli florets to a large mixing bowl.  Add melted butter, lemon juice, kelp granules and sea salt.  Mix to coat.    

5. Pour broccoli onto hot pan in oven, spread evenly and set timer for 10 minutes.  At 10 minutes, stir broccoli and spread evenly.  Set timer for another 10 minutes, check again.  They are done when some parts are golden brown.  Do not overcook, you don't want burnt broccoli.  

6. Serve immediately or store in the refrigerator for later. 

Yield: Makes about 2-3 cups cooked.  

Note: Broccoli should cook in about 20-25 minutes, but every oven cooks very different.  Make sure to watch them carefully so they don't burn.  The type of bakeware can change cooking time too.  I prefer to use stoneware (clay) because it cooks evenly and never sticks.       

This post is part of Weekend Gourmet Blog Carnival @ Hartke Is Online, Real Food 101 @ Ruth's Real Food, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Real Food Wednesday @ Kelly the Kitchen Kop, Make Your Own! Monday @ Nourishing Treasures, Healthy 2day Wednesdays @ day2day joys, Hearth and Soul Hop @ Premeditated Leftovers, and Full Plate Thursday @ Miz Helen's Country Cottage, Turning the Table @ Around My Family Table, and Pennywise Platter Thursday @ The Nourishing Gourmet.

How to Roast a Pumpkin & Make Homemade Pumpkin Puree

This is the time of year when pumpkins are in season, why not make your own pumpkin puree?  It really is easy to make!  It may take a little more time than it takes to open a can, but it's worth it.  To me, fresh is always better and it tastes better too.  

How to Roast a Pumpkin & Make Homemade Pumpkin Puree

Step-by-step directions for roasting a pumpkin and making pumpkin puree.

Equipment: Sharp Knife, Cutting Board, Roasting/Baking Pan (I use a stoneware Large Bar Pan), Food Processor

• 1 small pumpkin (Sugar Pie pumpkins are the most common)
• 1 tablespoon ghee, pasture butter or coconut oil, optional* (See Resources)

• 1-2 tablespoons filtered water (optional)

Roasting a Pumpkin

1. Preheat oven to 375 degrees F. 

2. Wash the pumpkin (I wash mine in a white vinegar-water mixture).

3. Prep pumpkin.  With a very sharp knife, carefully cut out the top of the pumpkin around the stem, just as you would carving a Jack-o-Lantern.  Next, cut the pumpkin in half on a cutting board.  Then cut pieces in half again, quartering the pumpkin.  

4. Remove the seeds and membranes with a metal spoon, discard.  NOTE: Save the seeds if you like to roast pumpkin seeds.

5. Using your fingers, lightly coat the flesh of each pumpkin quarter with fat of choice.  Lay pumpkin quarters face side down on a large roasting pan/baking pan.  *Edit Note: I now roast pumpkins without any fat.  It turns out perfect, so coating the pumpkin with a fat is completely optional.

6. Place in oven and bake for about 45-60 minutes or until fork tender.  Cooking time will depend on the size, if you have a very small pumpkin, check it around 35 minutes to gage how much longer it will need. 

7. Remove from the oven and allow to cool.  At this point, you can store pumpkin quarters in an air-tight container in the refrigerator until ready to use (keeps for about 5 days refrigerated).          

Making Pumpkin Puree

1. Prep food processor with steel blade. 

2. Peel cooled pumpkin quarters (remove pumpkin skin with a spoon, discard skin).  Break pumpkin flesh into chunks and place into food processor.  

3. Pulse over and over, stopping occasionally to scrape down the sides of the food processor.  Add 1-2 tablespoon water if needed (start with 1 tablespoon, then add more if necessary), this will help it puree faster.  This process will take several minutes.  Continue pulsing until you reach the consistency of puree.  

4. Store pumpkin puree in an air-tight container in the refrigerator.  

Yield: Makes about 2 1/2 - 3 cups pumpkin puree. 

Storage: Keeps in the refrigerator for 5 days.  If you don't plan on using it right away, freeze pumpkin puree for later use.  

Serving Suggestions: Use pumpkin puree in pumpkin pie, pumpkin muffins, pumpkin bread, pumpkin soup, pumpkin pancakes, etc.

Chocolate Fudge Sauce

Oh Chocolate Fudge Sauce, how I love you.  Truly, I LOVE this chocolate fudge sauce, it is absolutely heavenly.  Try making this instead of buying chocolate sauce from your grocery store, it’s so easy to make and worth your effort.

Chocolate Fudge Sauce

To. Live. For. Enough said.

Equipment: Small saucepan

• ½ cup cacao powder
• ¼ cup + 1 tablespoon honey
• 2 tablespoons pasture butter or ghee (See Resources)
• 1 teaspoon gluten free organic vanilla extract (I use Simply Organic)

1.     In a small saucepan, add cacao powder, honey, pasture butter and vanilla.

2.    Cook over medium-low heat, stirring constantly with a wooden spoon until butter has melted and everything is incorporated, about 2-3 minutes. 

3.    Let cool for a couple of minutes and serve. 

Chocolate Fudge Sauce w/ Honey Vanilla Ice Cream

Note: Using Ghee will make the sauce taste more like a combination of chocolate and caramel sauce.  Recipe can easily be doubled. 

Storage:  If you have any leftover sauce, store in the refrigerator and reheat on stovetop when ready to use.  

Serving Suggestions: Serve with your favorite homemade ice cream (I love this on top of my Honey Vanilla Ice Cream), drizzle on top of a dessert, or eat it as is, there is nothing wrong with licking it off a spoon! 

Vegan-Option: Substitute coconut oil for the pasture butter and organic maple syrup grade B (or unrefined sweetener of choice) for the honey.  


This post is part of Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Full Plate Thursday @ Miz Helen's Country Cottage, Turning the Table Thursday @ Around My Family Table, Tea Party Tuesday @ Sweetology, Simple Lives Thursday @ A Little Bit of Spain In Iowa, Cooking Thursday @ Diary of a Stay at Home Mom, It's a Keeper Thursday @ It's a Keeper, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Fat Camp Friday @ Mangoes and Chutney, Friday Food @ Momtrends, Sweets This Week @ Sugar Bananas!, Food on Fridays @ Ann Kroeker, Fresh Food Friday @ la bella vita, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, Whole Health Weekend link-up @ Nourishing Treasures, Whatcha Got Weekend @ Lolly Jane Boutique, Mangia Mondays @ Delightfully Dowling, Monday Mania @ The Healthy Home Economist, Recipe Sharing Monday @ Jam Hands, Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms, Made By You Monday @ Skip To My Lou, Makin' You Crave Monday @ Mrs Happy Homemaker, Tuesdays At The Table @ All the Small Stuff, Real Food 101 @ Ruth's Real Food, Fat Tuesday @ Real Food Forager, Health and Soul Hop @ Mom's Sunday Cafe, Tasty Tuesday Party @ Naptime Creations, Slightly Indulgent Tuesday @ Simple Sugar & Gluten-Free, Good & Tasty Tuesday @ Stay At Home Babe, What's Cooking Wednesday @ The King's Court IV, Domestically Divine Tuesday @ Far Above Rubies, and Delectable Tuesday Blog Hop @ Home Sweet Farm, Real Food Wednesday @ Kelly the Kitchen Kop, and Foodie Wednesday @ Daily Organized Chaos.