Golden Turmeric Milk

Although we have been graced with possibly the nicest November on record, there is still a bite in the air that comes with this time of year, leaving me craving a warm mug in my hands.

I think I have mentioned my constant effort to incorporate turmeric into my daily life before. It is the ultimate anti-inflammatory, which is endlessly beneficial to our overworked bodies. Pair that with its load of antioxidants (apparent through its rich orange coloring), and you have a powerful medicine that can help prevent and treat whatever ails you.

With that said, there are a few kitchen tricks that can help you assimilate and incorporate all of the health benefits from this amazing little root more effectively. The first is to not overheat it- excessive heat or boiling will start to deteriorate it's nutritional prowess. The second is to enjoy it with some sort of fat. The active component in turmeric, curcumin, is fat soluble, meaning that it needs to be consumed with a source of fat to be fully absorbed. And finally, add a pinch of black pepper, which also boosts it's bio-availability substantially.

So what does that mean for this recipe? Don't let the tea boil too much- you want to get it to a simmer, and then let it steep. If you are worried about this step, you can heat your milk to a simmer and then add your turmeric, ginger and black pepper to steep. Don't skip the few pinches of black pepper, and add a tsp. of coconut oil if you are using a skim milk or nut-based milk.

It is not hard to find fresh ginger or turmeric in the produce section of your local health food store. When you find it, buy a good amount, give it a good wash and store it in a bag in your freezer. It will last forever this way, and actually grates easier with a microplane (just take it out to thaw for a few minutes before grating, and it is truly a breeze). Then throw the rest back in the freezer for your next use.

Golden Turmeric Milk

Ingredients
Serves 2

2 cups whole cow's milk or hazelnut milk (or milk of choice)
1-inch fresh turmeric, grated
1-inch fresh ginger, grated
a few grinds of black pepper
1 tsp. extra-virgin unrefined coconut oil, if not using whole milk
1 tbs. raw honey or maple syrup, to taste, optional

Directions

Place all ingredients in a small pot and heat until simmering, over low-medium heat, watching carefully to avoid a boil-over. Cover and turn off heat, letting it steep for 10 minutes. Stir in sweetener, if using. Strain into container of choice. Enjoy hot or cold.

Dairy-Free Hot Chocolate

I'm not going to get too verbose today. It's cold and blustery, and the snow is coming down in those big flakes that renew your love for winter, as long as it is being experienced through the window while curled up on the couch. The only thing that can make it better is a cup of hot chocolate, and a puppy at your feet.

This is the hot chocolate I have been making for myself all winter. It's fairly simple, and composed of ingredients I generally have in my kitchen at all times, with all natural sweeteners and good quality chocolate. I like to amp it up a notch with a dash of peppermint extract to give it a minty kick.

Try to enjoy a mug full without shedding a layer- I dare you.

Dairy-free Hot Chocolate

Serves 1

Ingredients

1.5 cups unsweetened plant-based milk (I like a mixture of almond and soy milk)
1-2 tbs. maple syrup (depending on your sweetness preference)
1 tsp. cocoa powder
2 tsp. dandy blend or other herbal coffee substitute
1/4 tsp. vanilla extract
1/4 tsp. sea salt

1/4 tsp. peppermint extract (optional)

Directions

Combine all ingredients in a small saucepan. Whisk to dissolve powders into milk, until completely smooth. Warm over low-medium heat until hot, uncovered. Taste, and adjust with extra syrup if desired. Enjoy immediately.

Relax. Eat Well.

Fresh Herb Sea Salt and a Basil-rose-ita

Its my favorite time of the year. By far. The farmers markets are exploding with every fresh ingredient on my list, garlic is out of the ground and curing on my deck and the kitchen gardens are pumping out basil and culinary herbs galore. Ooo la la.

Last weekend I harvested tulsi (holy), purple, Thai and Italian basil and put up over 8 pounds of pesto. I keep it simple- fresh garlic, good quality extra virgin olive oil, lemon zest, sea salt, ground pepper, toasted sunflower seeds and a dash of nutritional yeast. Not only does this avoid the cost of pine nuts and parmesan, it also make my pesto very low-allergen, so that I can use it year round, no matter who I am feeding. 

I freeze mine in ice cube trays, so it is easy to thaw in small amounts in the coming months.

But I digress- this post offers another way to preserve your herbs. Herb-infused sea salts. So simple, and SO tasty.

This is a great way to preserve the fresh herbs that don't dry so well, or at least lose all of their personality when they do (I am looking at you, parsley and basil). 

Grab a bunch of your favorite herb- try basil, thyme, parsley, dill etc. - and 1 cup of your favorite sea salt (something a bit coarse) and you are ready to roll. I had some garlic scapes hanging on when I first tried this recipe, and threw a few in. I would highly recommend it, if you are in that glorious season.

So far, I have been enjoying this salt sprinkled on roasted potato wedges, on morning eggs, on Montreal-style bagels smeared with butter…. you get the picture. Oh wait- and in Basil-rose-itas (don't worry, I'll share the recipe below).

Herb Sea Salt

Makes roughly 1 1/4 cup

Ingredients 

1 bunch herb of choice (I used about 1 cup of Italian basil)

1 cup good quality coarse sea salt

Optional- a few tablespoons of a second herb (examples: rosemary, thyme, oregano, or a few garlic scapes)

Directions

In a food processor, pulse herbs (and scapes if using) until finely minced, but not pureed. If using a hardier second herb, you may need to mince these by hand, as the blade of the food processor doesn't always catch them. Add sea salt and continue to pulse until well incorporated and very green. By this time, the salt will be much finer as well.

Spread entire mixture out into a thin layer on a parchment paper lined baking sheet. Cover with a clean towel and let sit out at room temperature for 24 hours, so that the moisture in the herbs has enough time to be absorbed by the salt.

Place in small mason jars and store in a cool dark place. Although this has not been verified yet, it is rumored this salt could last upwards of a year. 

Annnd….. now on to the fun stuff- a garden inspired cocktail for your summer happy hour: Basil-rose-ita

Basil-rose-ita

Makes 1 drink

Ingredients

3 tbs (1.5 oz) silver tequila

1 tbs. rose water

2 tbs. fresh lime juice

1 tbs. raw honey 

4 ice cubes

Basil Herb Sea Salt

Directions

Pour basil herb sea salt on a small plate. Prepare your glass by wetting the rim and twirling it upside down in the salt. If your don't enjoy a salted rim, I highly recommend at least throwing a pinch of salt into the mix as you make the drink- it really does amp up the flavors. 

In a shaker, combine tequila, rose water, lime juice and simple syrup with 2 ice cubes. Shake vigorously for 10 seconds. Strain into prepared glass and serve with 2 additional ice cubes. 

Relax. Eat Well.

Spiced Chai Concentrate

Outside the window, fluffy snowflakes drift towards the earth, and I am glad to be cozy warm in my breakfast nook. I feel lucky to have large windows lined with a hug-your-legs-in-bench and pretty stained glass for the sun to filter through, leaving rainbow patterns on the table. It is one of those days when you just feel lucky to be here, now, surrounded by such beauty. These moments are to soak in, hold onto tight and revisit as often as possible. 

Oh, I forgot to mention the chai in my hand, which is most definitely contributing to this fuzzy feeling. Maybe it is causing it- who knows. Chai seems to have that power. 

I made this version with gunpowder green tea, because my lovely mother gave me a bag for Christmas and I enjoy the antioxidant-rich boost it lends to a morning tea. For a more traditional version, you can certainly substitute black tea or rooibos (for a caffeine-free version). I also threw in a bit of  calendula (the yellow flowers) because I love the subtle floral notes against the spicy cardamon and black pepper, but again- completely optional. In general, this tea is great for optimizing digestion, fighting inflammation and balancing hormones. 

Bottoms up. I hope this brings you as many warm and fuzzies as it did me. 

Spiced Chai Concentrate
Makes 4 cups, enough for 6 drinks

Ingredients

4 cups water
1 stick cinnamon
2-inch piece fresh ginger, sliced 
7 crushed cardamom pods
10 whole cloves
¼ tsp. freshly ground black pepper
½ tsp. freshly-ground nutmeg
1 tsp. orange zest
1 tbs. calendula (optional)
1 tbs. raisins
1/8 tsp. salt

2 tbs. green tea (or black or rooibos)
1 tbs. honey
1 tbs. vanilla extract






Directions

Bring water through salt to a boil over high heat. Remove lid and simmer for 15 minutes. Turn off heat, add green tea, and let steep for 2-3 minutes. Strain into a quart size mason jar and stir in honey and vanilla. Store in the refrigerator for up to 2 weeks. 

To prepare your drink, mix concentrate with milk, unsweetened almond milk or coconut milk, either hot or cold, and sweeten with honey to taste. A greater proportion of concentrate to milk will result in a stronger drink- I like my 1:1. For a richer drink, use a dash of half-and-half or full-fat coconut milk. 

For optimal enjoyment, slip into sweatpants, cuddle up with an animal of choice and linger over each sip. 

Relax. Eat Well.