Pumpkin Vanilla Chai Latte

Pumpkin is actually quite good for you, it’s rich in fiber, Vitamin C and A, and so much more. Here are nine reasons why you’ll want to have some this fall. It’s easy to do that with a delicious homemade latte that even your children will love. And not to worry about dairy intolerance, this recipe uses almond milk.
 
Here is what you need:
2 Chai tea bags or 2 teaspoons loose leaf tea
1/2 cup boiling water
3/4 cup almond milk
1/3 cup pumpkin
1 tablespoon raw honey
1/4 cup strong coffee or espresso
1/2 teaspoon vanilla 

 

Optional:
Fresh nutmeg or cinnamon
Whipped cream or whipped coconut cream

 

Pour the boiling water over the tea bags and steep for 8 minutes. Heat almond milk and pumpkin to almost boiling. Remove from heat, add vanilla, espresso and honey. Mix well, add chai tea and pour into a large mug. 

 

Top with whipped cream and freshly grated nutmeg or cinnamon. Enjoy this hand warming yumminess that is good for you!

 

For children use decaf coffee or simple, skip it.
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Learn how to make floral wearables (giveaway) – Floret Flowers

Back when we used to do multiple weddings each weekend, I loved creating all of the big statement pieces. I could design lush centerpieces and oversized urns for many days in a row, but absolutely dreaded making  boutonnieres and corsages. I disliked them so much, I would usually have someone else make them. But then I met rock …

Source: Learn how to make floral wearables (giveaway) – Floret Flowers

Hawthorn and Rosehip Sauce

Chop up fresh hawthorn berries or whiz dried berries in a coffee grinder used only for herbs and spices. A good solid mortar and pestle may also work well, as the berries are rather hard.

Add an equal proportion (more or less is OK too) of dried rosehips. Simmer this mixture in water, add a bit of lemon juice, along with a little honey or maple syrup to taste–just enough so that it cooks to a thick sauce.

This takes about 30 minutes on low heat.

Put the sauce through a food mill or strainer to remove the seeds and make it smooth. Store in the refrigerator or process jars in a water bath canner for 15 minutes.

The dose is 1 teaspoon to 1 tablespoon, taken as needed for grief or sadness, or daily as an excellent cardiovascular tonic.

It’s delicious with yogurt or anything else!

Raspberry Thumbprint Cookies

Healing doesn’t mean that you can’t enjoy a sweet treat when you need one! The Raspberry Thumbprint Cookies I am sharing with you today are delicious and have none of the harmful ingredients often found in some store-bought kinds. The bright pop of raspberry jam nestled in a rich, nutty dough makes these gorgeous cookies a wonderful treat for yourself, to share with friends or family, or pack into your children’s school lunchboxes.

Raspberries are a great full-body detoxifying food, rich in antioxidants that specifically help remove byproduct and toxic debris created by the invader that causes thyroid problems. Raspberries also tend to bind onto and remove impurities delivered to the intestinal tract by a liver burdened by this invader.

Sesame seeds and tahini strengthen the central nervous system while providing amino acids such as tyrosine and lysine in highly bioavailable trace forms that easily enter and uptake into the thyroid to improve the gland’s function and suppress the invader.

Ingredients:

  • 1 cup plus 2 tablespoons almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup tahini
  • ½ cup coconut sugar or maple sugar
  • ½ teaspoon alcohol-free vanilla extract
  • ½ cup white sesame seeds
  • ½ cup raspberry jam (see Tips, below)

Directions:

Preheat the oven to 350°F. Whisk together the almond flour, baking soda, and sea salt in a mixing bowl and set aside.

Process together the tahini, coconut sugar, and vanilla extract in a food processor until smoothly combined. Add the almond flour mixture to the food processor and pulse until well combined. If the mixture is still crumbly, add water by the tablespoon as needed until smooth dough forms.

Form the dough into 1-inch balls and roll them in the sesame seeds before placing them onto a baking tray lined with parchment paper. Leave at least 2 inches between the cookies. Press a thumbprint into the center of each cookie and place the cookies into the oven. Bake the cookies for 8 to 10 minutes.

Remove the cookies from the oven and fill each one with 1 teaspoon of raspberry jam. Place the cookies on a wire rack to cool.

Tips:

  • If using store-bought jam for filling, make sure to look for a clean one with no added harmful ingredients or preservatives.
  • To make a homemade raspberry filling, mash fresh, ripe raspberries (or frozen raspberries that have been thawed) with raw honey or maple syrup until desired consistency is reached.

Down To The Roots: Burdock And Chicory

For centuries, burdock and chicory have been considered important remedies to help the liver. They have also been used to help rid the body of uric acid, to treat rheumatism and to eliminate skin conditions. By helping the liver, they also improve hormonal imbalances. The Chinese eat burdock to relieve constipation. Chicory is an effective digestive tonic, and can be used as a coffee substitute – chicory coffee does not contain caffeine, but it does taste somewhat like coffee. Chicory increases bile production, moderates a rapid heart rate, lowers cholesterol and destroys bacteria.

Burdock and chicory roots are versatile. Burdock can be used much like a carrot – it can be grated, sliced or blended. My favorite introductory-level burdock dish is a gravy. Thanksgiving, I made the dressing and gravy from burdock. You should have seen the looks on the faces of the guests when I told them that it was made from burdock. Of course, I waited until after they had told me how delicious it was! Even after I told them it was burdock, no one refused seconds.

effortless-gravy

Burdock Gravy

1 cup chopped burdock root {1 medium-size root}

1/2 cup yogurt, sour cream or soy milk

1 tablespoon butter or vegetable oil

3 tablespoons flour

1 teaspoon honey

Blend ingredients until smooth. Heat mixture over low heat, stirring until it thickens, about 4 minutes.

Fresh burdock and chicory roots are not hard to find. Many natural food stores carry them, at least in the fall and into the spring. Japanese groceries sell burdock as gobo. Even some regular grocery stores sell these roots, especially in Hawaii. You can also grow your own – look for them in the vegetable seed section of a nursery or seed catalog.

In the North American colonies, in the early days of colonization, coffee was cut with chicory so that supplies of the expensive bean would last longer. Later, chicory coffee became a Louisiana speciality. Roasting gives chicory a bitter-sweet flavor. To roast chicory, chop fresh roots, place a single layer on a cookie sheet and roast in a 325 F degree oven for about 30 minutes, stirring every 10 minutes. Roasted chicory roots can easily be made into a tea – just grind them in a coffee grinder and steep.

Millet Loaf

This dish can be cooked as a millet pilaf or a millet loaf of “bread” that is nutty tasting and satisfying for a holiday main meal.

Overnight Preparation Time

You may want to start soaking the millet the night before you want to make this dish (soak for 8 – 12 hours). The recipe itself takes about 10 minutes to prepare and 15 – 20 minutes to simmer on the stovetop.

Servings: 4 – 6

Ingredients

  • 2 cups presoaked millet
  • 2 cups water
  • 2 tablespoons dried burdock root or fresh burdock root, diced
  • 1 tablespoon coconut oil
  • 2 teaspoons thyme
  • 2 teaspoons basil
  • 2 teaspoons astragalus powder
  • 1 teaspoon sea salt

Directions

  • In a saucepan, bring water to a boil.
  • Once water is boiling, add soaked millet and reduce heat to simmer.
  • Add spices, sea salt, astragalus root powder and burdock root.
  • Simmer until millet is completely cooked and the grains are translucent and fluffy.
  • Add coconut oil and stir thoroughly. If you are eating this as a millet pilaf, it is now ready to serve with your favorite vegetable side dish.
  • If you are making millet loaf, let the cooked millet pilaf sit for 15 minutes to cool. Once cooked, transfer into a greased bread loaf pan and cook in a pre-heated oven at 300°F for 15 minutes.
  • Remove from oven and cool.
  • Slice of bread, spread with some coconut oil, raw butter or ghee if you like and serve with salad and cultured vegetables or with a vegetable soup