Featured recipes

Almond Milk


Almond milk is said to be very effective for anxiety:  1 cup of warm milk, 10 raw almonds, ginger, nutmeg, and saffron. Soak 10 raw almonds in water over night and peel of skin before blending with milk. Best to combine in a blender. While blending, add pinches of nutmeg, saffron, and ginger.

Aztec Hot Chocolate


This sweet-and-spicy recipe is just what the love doctor ordered. The comforting aroma will calm your heart and stimulate your senses, making it the perfect Valentine’s Day brew.

In a small saucepan, combine 1/2 cup water, 1 1/2 cups of milk, 2 1/2 tablespoons of sugar, 2 whole cloves, a pinch each of ground ginger and crushed red pepper. Bring to a boil and remove from heat. With a wire whisk, stir in 1/4 cup of unsweetened cocoa, 1 teaspoon of vanilla extract, and 1/4 teaspoon of cardamom. Strain into 2 large mugs, top with whipped cream, and enjoy.

PREP TIP: For a lighter treat use water or almond milk instead of cow’s milk. For a richer delicacy substitute the cocoa with 1/4 cup of 70 percent dark chocolate chips by melting them in a double boiler and heating the milk, sugar, and spices in a separate pot. Strain the milk mixture before slowly stirring in the melted chocolate.

HEALTH BENEFITS: Dark chocolate is rich in magnesium, may lower blood pressure and cholesterol, and is packed with disease-fighting antioxidants.

Taken from Yoga International, February 2010.


Ayurvedic Tea

Ayurvedic tea, considered a Rasyayana, or rejuvenative.  It’s especially beneficial before bed to help with restful sleep.  Enjoy.

 Soft boil the following:

4-6 oz. whole milk
3 threads saffron
¼ tsp. cinnamon
¼ tsp. ginger (powdered)
¼ tsp. nutmeg

Remove from heat and add raw honey to taste. 


Conni’s Chai Tea

Makes enough for two cups--so share with a friend.

Ingredients:
3 cups of water
About two inches of fresh ginger (slice, or large rough chop)
A generous Tbs. of cinnamon chips (can use one cinnamon stick, but I like the cinnamon chips from Penzeys Spices)
4-5 cloves
4-5-ish pods of fresh cardamom (smash or rough grind with mortar and pestle)
½ - 1-ish tsp. fennel seeds
3-5 whole black pepper
Two bags (two teaspoons loose) decaf black tea (Red Rose)

Directions:
1.       Place water and all ingredients except black tea in a sauce pan and bring to a boil. 
2.       Reduce to medium simmer and then add black tea.  If using tea bags, just wrap the ends around the pan handle so they don’t get lost and difficult to rescue when removing. 
3.       Allow to simmer for about 10 minutes.  Remove from heat and strain. 
4.       Pour into cups leaving room to add milk (non-fat, 2%, or whole milk) or a soy or almond beverage.
5.       Sweeten to taste with organic “sugar in the raw” or Turbinado.  Most recipes suggest sweetening with raw honey, which is good and has many health benefits, but for that caramel/molasses-like yummy-ness perfect for chai tea try Turbinado. 
 

Golden Milk (or Turmeric Milk)

Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory benefits and is a strong antioxidant. Golden Milk is helpful for colds, congestion, sore throat, headaches, low-mood, and any number of other benefits. Great before bedtime as well. There are many recipes out there. This is my version after a bit of experimentation. But you may want to add your own tweaks.

Ingredients:

1-1/2 cups water + ½ half cup milk (or soy, almond, or coconut beverage); you can also just use 2 cups of milk or milk substitute
½” turmeric root thinly sliced (or 1 tsp. dried turmeric); suggest using the root as it offers a much more mellow and less bitter flavor; take care when handling as it stains quickly and easily
½” ginger root thinly sliced (or 1 tsp. dried ginger)
1 cinnamon stick (or ¼+ tsp. dried cinnamon)
Pinch (or to taste) of cardamom
A few sprinkles of black pepper (which helps to absorb the turmeric)

Boil the water and steep all ingredients. Strain. Finish with ½ half cup milk and 1 tsp. honey (or to taste). If you choose to use 2 cups milk or milk substitute, place in a sauce pan. Add remaining ingredients and bring to a gentle simmer while stirring. Cover and turn off heat. Let it infuse for a few minutes. Strain, and add honey to taste. Yum. And beautiful.

Oatmeal Pancakes

from the Penzey's Spices catalog (Winter 2011)

You'll need:

3/4 cup oat flour (you can make your own by grinding 1 cup whole oats - not instant - in a food processor)
1 cup all-purpose flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
pinch of nutmeg (freshly grated is best!)
3/4 tsp kosher salt
3 Tbsp butter (melted and cooled slightly)
1 1/4 cups buttermilk
1 cup cooked oatmeal*, not instant
1 Tbsp honey
2 large eggs
1/4 cup finely chopped pecans (optional)

To make:

1)  Mix together the oat flour, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

2)  In a smaller bowl, stir the melted cooled butter, buttermilk, cooked oatmeal, honey, and eggs together until thoroughly combined.

3)  Gently fold the wet ingredients into the dry ingredients only until combined.  Fold in the pecans.  Do not over mix; the batter will not have a uniform appearance.

4)  Heat a griddle over medium-high heat until water sizzles when dripped onto the pan.  Lightly coat the pan with 1 tsp melted butter. 

5)  Drop batter into the pan in 1/4 cup mounds.  Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is a dark golden brown, about 5 minutes total.

6)  You may keep the pancakes warm in a 200 degree oven, if needed, until all are completed.

* To make cooked oatmeal, bring 2 cups of water, 1 cup of whole rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes.  Let cool. 

Makes about 20 pancakes.

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