Honey Blueberry and Rhubarb Compote Greek Yogurt Tarts

Would you believe I'm writing this post with no concrete recipe, while watching the Lady Gaga documentary for the second time, and on the verge of tears every five minutes?  But, I think this is how some of my best writing comes about.  Unexpected and desperate to connect with you lovely souls once again. 

I saw a version of this on the internet and I immediately thought, "OMG, this would be perfect to add to my meal preps! Or my new menu page!"  Then, I thought how beautiful I could make it be and I kind of want to share that.  The most simple ingredients, turned into a little something special.  Literally.  A small way to connect to the Spring and Summer growth around us.

Sometimes, actually most of the time, I do these things, because I see the potential of what it could be.  Whether it's learning simple tools of wellness to create a whole journey or creating recipes in the basement of my parent's house to lead me into another grand adventure.  By no means do I believe it will be the best thing ever, but... it can be pretty damn good.  And that's what I want to share. 

What can double as a breakfast or dessert (personally, I like my breakfasts to be the best meal of the day) it's both nourishing and absolutely delicious.  There are actually TWO different recipes, making the ingredient list a little longer, but it's cool, you got this.  Trust me, I found a way to take the simplicity away, and boy did I pay.  Note to self:  it never has to be complicated, it will naturally come together.

Don't be scared to make these your own too!  Flavors can vary and toppings are endless.  Cacao nibs and coconut, anyone? 

Honey Blueberry and Rhubarb Compote Greek Yogurt Tarts

Ingredients

• 1 heaping cup walnuts
• 1/2 cup dates
• 2 individual cups vegan Greek yogurt (I find Kite Hill Almond to have the best consistency or feel free to use regular)
• 2 tbs honey
• 1 tsp vanilla
• 1/4 cup blueberries
• 1/4 Rhubarb Compote

Blend in a food processor walnuts and dates.  Using four mini ramekins, pat the mixture to create crust.  Mix together yogurt, 1 tbs honey, and vanilla in a bowl, then distribute evenly in each ramekin.  Half top with blueberries and a drizzle of remaining honey.  Other add Rhubarb Compote.  Recipe as follows:

Rhubarb Compote

• 3 stalks of rhubarb cubed
• 1/2 cup sugar
• 2 tbs water

Bring to a boil, stir, and let simmer until smooth consistency.  

Enjoy, my dears!

Rosemary Pistachio Kabocha and Balsamic Reduction

Well, that is a mouth full.  But, I promise, worth every syllable and word once you make it. 

How's life?  It's Thanksgiving next week and I just heard my first Christmas song on the radio as I type this.  I don't hate it. 

As a healthy living enthusiast and and Holistic Health Coach, I feel it's my duty to give you those wellness hacks.  The ones that keep you feeling good, when the feasts begin, the booze is flowing, and the parties run a little later.  Oh, and it's cold.  I want to keep you warm.  Next post!

Kabocha squash.  Have you heard of it?  TASTED IT?!  It's delicious.  The great thing about all the squashes this season are the subtle differences and versatility.  (Except for spaghetti squash, you pretty much get the same deal --  a beautiful, orange flesh, easy to puree and pleasurably sweet. 

I chose to use Kabocha for this recipe.  It was actually my first time and it came out pretty damn good.  This squash is particularly a bit sweeter with a consitency more like pumpkin; easily mashed or pureed.  The perks of this recipe are the simple production, playful use of herbs and your choice of enjoying it mashed, chunky or pureed!

Perfect freshly made and warm, or some hearty leftovers.  On a piece of sourdough toast...Heaven.

Rosemary Pistachio Kabocha and Balsamic Reduction

• 1 medium/large kabocha squash
• 3 sprigs rosemary(tarragon or oregano work as well!)
• 1 cup pistachios (roughly chopped)
• 1 tablespoon olive oil
• 1 cup balsamic vinegar
• salt and pepper

Preheat oven to 375.  Cut squash into 1/8, wedged.  Spread on baking sheet and dress with oil (I use grapeseed) and salt to taste.  Roast for one hour, turning just once to ensure caramelization.  Once done, take out and let completely cool.  This is to ensure squash stays together for easy preparation. 

In a medium sauce pan, bring vinegar to a boil over high heat.  Lower heat to about medium, keeping the vinegar to a high simmer for about 10 minutes stirring occasionally.  Turn off once reduced and slightly thicker. 

Once squash cooled, peel skin and chop into large cubes.  It's okay if it's soft and fall apart a bit.  Transfers straight into bowl.  Add rosemary, chopped pistachios, and olive oil.  Toss adding salt and pepper to taste.  Using a spoon drizzle reduction over squash.  Serve!

Rosemary Italian Plum Compote

Sigh... Until the good stuff begins.  

This is just the beginning ya'll.  I am ready.  Ready for all the pies, cookies, and festive activities I can find and part-take in.

You see, Thanksgiving and Christmas kind of blend as one for me.  I want to enjoy them both as soon as November.  Don't hate. You see, I love the idea of family get-together's and family-style traditional American foods.  I am always about those mashed potatoes, brussel sprouts (hello, wellness blogger!) macaroni, and stuffing.  Clearly, I have a thing for carbs.  Oh, and I don't care for turkey.  Moving on. 

But, Christmas... I am in love with the lights, glamorous to humble decorations, shops and markets, and COOKIES galore.  I still recognize the true meaning and celebration of the holiday, I just can't help but get into the spirit of a little magic and beauty.  I am actually writing this while watching a recording of Elf, cozy in blankets.  Hellooo winter wonderland!

So, if you are anything like me, you will give any excuse to keep it festive, but also keep it light and fun.  I believe in the simplicity.  The little things that make this season worth while.  Because, shorter and colder days are rough.  And, isn't it about the time spent with others that matter most? So, let's take it easy and make it yummy, shall we? 

A simple compote to spruce up almost any recipe.  Whether it be your everyday breakfast granola and yogurt, to a small cheese plate enjoy with friends and a glass of wine. An aroma that will have your kitchen smelling of something sweet and cozy, and leaving it feeling quite festive.  Rosemary Plum Compote.  For the love of Fall.

Rosemary Italian Plum Compote

(1 or 2 servings)

• 4 or 5 imperfect plums (bruised and super soft)
• 1 tbs raw sugar
• 2 sprigs fresh rosemary

Roughly chop the plums discarding the pits and stems.  Heat sauce pan over medium high, and add the plums, 1/2 tbs of sugar, and rosemary.  Let sit for a few minutes then add about 2 tbs of water.  Make sure to mix and let cook for about 10 min, mixing only about twice in between.  Once softened, take out the sprigs of rosemary.  Transport plums in a bowl and top with remaining sugar.  Enjoy!

Creating Your Own Detox

Peaks Island, Maine

One of my favorite topics.  Honestly, it both excites me and makes me nervous, but I can't deny the fact that I always find myself in need of it this time of year.  

I want to make this thorough, but still quick and painless. Let's jump right into it!

What is a detox?

First thing.  There isn't a one sentence answer I can give, mostly because there isn't just one kind.  From kidney and liver detoxes, to Spring and Fall detoxes, Ayurvedic Detoxes, and the infamous juice cleanse.  What do all of these have in common?  They are all meant to remove a buildup of toxins, rejuvenate your internal systems, therefore give you more energy and clarity.  If done correctly, guaranteed.  Simply put, release the bad, fire up the good.  

Why and When to detox?

Every couple of seasons our bodies go through drastic changes to adapt and keep us healthy.  Particularly during extreme summer months and frigid winter months.  It is during spring and fall, that we focus ridding the toxin buildup in our systems, such as lymphatic and intestinal, so we may stay healthy and feel good for the next season to come.  Our bodies have different routines, sleep schedules, food intake, and digestion processes during summer and winter, as it should be, it's only fair to help ourselves readjust so we feel our best.  Think heavier foods and fats in the winter and longer days in the summer. 

When we rid the toxins, we at the same time fire up our systems.  Especially our digestion system.  Our gut is actually responsible for most of the endorphins that are connected to our brain.  When our gut is healthy and happy, we are.  We obtain more energy, immunity, and clarity all while simply nourishing selves during these transitional (or any) seasons.  

How to detox?

I think this is the part that surprises people the most.  There is not just one way to detox!  Even simple everyday tools will put you on the right track.  That's for another post.  For now, here are a few different kinds that you can try or take a bit of information from each to create your own.

Juice Cleanse.  This is one of the more obtainable intense resets.  The point of the juice cleanse is for one day to three days, you give your digestion system a complete break.  Instead you get all the nutrients you need to help target and detox other areas.  With organic nutrient dense juices, you cleanse your liver and kidneys, while other internal systems get the bulk of attention and energy.  Our digestive system NEVER STOPS WORKING.  We eat all day, everyday, you can only imagine the amount of energy our body puts just to digesting food and fiber.  A juice cleanse focuses to detox other systems so we rid toxins, heavy metals, while still having great energy.

*This cleanse is not for the faint of heart.  It's important to get a lot of nutrient dense juices throughout the day to keep you hydrated, sustained, and energized.

Ayurvedic Cleanse.  My, oh my.  This one is pretty dear to my.  It is actually one of the first cleanses I ever did.  The perfect cleanse designed for your body type.  Ayurveda simply means the science of life.  An ancient way of living from India, it has remained prominent practice both in India and has made it's way into the wellness world  Depending if you are Vata, Pitta, or Kapha, everything is taken into account from everyday practices to how to detox and cleanse your body.  Everything from meals and liquids, oils and scents, even when to work out is for your specific Dosha.

*This may be difficult for those with a fluctuating schedule.  Hot lunches and meal times are important to keep in mind, as it's about eating (or not) consciously throughout the day

Whole Foods Cleanse.  Not to be confused with the Whole 30 cleanse.  This one focuses on clean eating through real and all three meals. Snacks, smoothies, and juices all included.  This is great for those who maybe are experimenting with the whole wellness-clean-eating thang.  It's actually one of my favorites.  Vegan is the best option, but for those who need a little something more, eggs, organic pasture raised chicken, and salmon are my favorite protein options to include.  By eliminating refined sugars, caffeine, alcohol, heavy meats, and then adding organic seasonal produce, herbs, and superfoods, you are giving your body optimal nutrition.  This will help rid toxins, get energy, clear skin, and shed a little weight!

Who can detox?

Anyone and everyone.  It's just figuring out what is right for you.  If you have any health concerns such as diabetes, autoimmune diseases, or intestine inflammation, consult with a doctor first.  Insist that you are interested in taking a holistic approach and then do your research!  Partner with a nutrition or health coach (hey, there!) and get the ball rolling.  A detox is the perfect way to jump start your way to wellness and make space from the inside outside. 

Watermelon Mint and Goat Cheese Salad

POP UP RECIPE!

A woman of my word.  Although, it was almost a bust.  This weather has been playing with my mind and my heart.  I'm pretty sure the week before was 50's and 60's, but this week and weekend, 80! How do we cope? Easy, just go along with it!

I was wondering whether it was worth putting a watermelon salad recipe up.  I must be honest, I've started shopping for apples, pears, and squash at the markets.  I couldn't help it!  The knit sweaters made me do it.  Then this hot humid weather comes along and I'm almost ready for the beach again.  Just going with the flow people.

So here's a bit of a pop up.  Believe it or not, many summer produce is at it's peak.  Tomatoes, peaches, and melons are still good in September.  At least in Jersey.  Want to make this a little more warming and comforting?  Grill the watermelon.  I haven't tried it myself, but I can't imagine how tasty it would be.  With little salt and lime, yum! 

Feel free to use this recipe for those of you who are looking to do a mini detox early Fall.  Per usual, omit the cheese. 

Watermelon and Goat Cheese Salad

• 1 medium seedless watermelon
• 1/3 cup goat cheese
• 1/3 cup mint leaves
• 1 lime
• 1 tsp fine Himalayan Salt 

Cube watermelon, starting to cut in half, then quarters, and slice into a triangle first.  Cut the rind off and cube from there.  Place in a bowl or large baking/serving dish and add most of the mint leaves.  Juice the lime, sprinkle salt, and toss to combine.  Right before serving sprinkle the goat cheese on top and add the rest of mint leaves.  Keeps in the fridge 3-5 days.  Enjoy! 

Detox Introduction and Tomato Corn Salad

Yes, we are still in summer mode.  Pumpkin, squash, apples, and pears will have to wait.  I promise, they will still be making their appearance soon and for a while.  

Now is the perfect time to start weaning yourself away from the hot dogs and hamburgers, the spritzers and rosé, and all the ice cream.  Just kidding.  Not all.  Not ever.  Allow me to explain. 

For the fall, I always recommend a little detox.  The question as to which kind, I always leave up to the you guys.  I could do a session and help you figure out which one is meant for you, or we can try them all!  I have, and not only did that allow me to learn more about myself and body, it helped me figure out there was so much more to learn. 

We have a whole new season and ball game around the corner, and even though we won't be in our bikinis and attending hella cook outs, our body needs a reset.  If you live in the northern parts like myself, winter can be brutal.  We need to plan, prep, and assimilate.  All the why's and how's I'll go through soon enough, but here is a nice idea or start. 

Personally, my go to detox is one based off clean vegan foods. Lots and lots of fruits, vegetables, and whole grains.  Basically, what I offer on Detox Delivered would be my go to meals for those few days and this salad coming up will definitely make the cut.  A quick way to get your veggies in, simple ingredients, and LOTS of flavor. Also, soooo adaptable.  Add quinoa, garbanzos, black beans, boiled eggs, or cheese.  Although, nix the cheese for detox inspiration. I know, scary. 

How have you been enjoying the last of Summer produce?  Although, the favorites are becoming scarce, we do have the new ones coming up.  Squash, apples, and pears are what I've been peeping late this season.  Yes, I peep.  

These hardier grounding foods will be great to add to later detoxes and clean eating.  Yes, we can still eat clean and healthy-ish during Fall.  For now, I got you with a late Summer no-cook meal.  Because, it's still pretty warm and I like you guys.  A lot.

Tomato Corn Salad

• 2 fresh sweet corns
• 1 pint grape or heirloom tomatoes
• 1/2 bunch cilantro
• 1 tbs olive oil
• 1 lime
• salt

Remove all the kernals from your corn cob by simply running a knife through.  Cut in half or quarters your tomatoes, depending how big.  Remove leaves from cilantro stems and roughly chop.  Mix all the ingredients in a bowl.  Add the olive oil, lime juice, and a pinch of salt!  Enjoy!

If you are interested in detoxes or coaching services, please let me know! 

How To: Seasonal Pasta Dishes

Recipe time!  Kinda.  A "How To" is similar to a recipe, minus the exact ingredients and measurements.  Total freedom.

I think most recipes are kind of like general instructions and ideas anyway.  The great thing about cooking is there are really no rules and it's totally how you like it!  Seasoned and advanced cooking junkies usually can recreate, adjust, and play with any recipe.  For other new-comers looking to experiment or just trying to keep it simple, recipes are our lifesavers.  

For myself, I am notorious for looking up recipes, getting an idea, and starting a commotion in my kitchen.  Great successes, more cheese or less cheese, and great disasters have all come about from this.  But, I like to say it taught me to make the most out of ingredients. 

Ever have those days or weeks where you kinda go crazy at the market and don't know what to do with all the veggies you were inspired to buy.  No?  Yes?  If it's yes, this is the recipe for you. If not, it's still the recipe for you because, PASTA. And vegetable that I know you are dying to get rid of in the most delicious manner. 

With simple, but fresh ingredients, everything will sure stand out and then blend magically together.  Trust me.  

What you will need:

• Pasta.  Any kind.  Maybe not lasagna.  That could get weird.
• Garlic.  1 bulb or even garlic scapes!  A late spring, early summer must!
• Yellow Onion.
• Seasonal Vegetables.  My favorites are eggplant, any summer squash, grape tomatoes (every and any color), and leafy greens.  Red Peppers and artichokes are great too.
• CHEESE.  Of course always optional.  I like Parmesan or any other strong flavor.  Less will be more!
• Herbs. Salt. Pepper.  Generous amount of parsley, basil, or oregano.  I always like to add red pepper flakes for a little kick.

What to do:

• Cook pasta, save about 2 tbs of pasta water
• Sauteed the garlic and onion in a generous amount of oil, maybe 2 tbs since that will be your "sauce".  Cover to create moisture, or keep pan open for more crisp!
• Grill or sauteed vegetables.  I honestly like to grill just so I don't have to dirty anymore dishes.  And maybe somebody else can do the work...
• Combine pasta and vegetables into the same pan as the garlic and onion. 
• Add alittle cheese, salt, peppa, and herbs of choice!  

Quick Vegetarian Stuffed Peppers

That beautiful moment when you get back to writing your whole blog post AGAIN because you just like to randomly delete all your hard work and effort.  That’s this moment. Stay with me....

It’s summer and there are really only a few things I want to do every week.  Sip my summertime cocktails and dine out alfresco, sometimes barefoot. Okay, I really want to do this every day.  Homemade dinners every night, made on the grill, settling down with the sun.  Sigh.  A girl can dream.  If you saw my last post on Summer Favorites. You have an idea how I am feeling.  If not, I am here to remind you, always and forever.

Okay so now let’s talk food.  Ever have those dishes or cuisines that scream summer?  I’m talking cold Italian pasta salads, Mediterranean hummus, cheese, and vegetable platters, hamburgers and hot dogs straight from the grill.  I just had my first hot dog in over a year and OH MY GAAAHH, so good. I like to go all out because sometimes you need to be a little bit extra, so I topped it off with baked beans, raw fermented sauerkraut, and yellow mustard.  One of the better decisions I made recently.

As for Mexican food.  Once the weather warms up, give me all the tacos, all the time.  It’s one of my first cravings come summer.  Sweet and savory elote, fajita with fresh peppers and onions, guacamole, agua frescas...  I could most definitely go on, but then we start getting complicated.  And hungry. 

I’m a girl who makes decisions on dinner based on the type of cuisine, if you haven’t noticed.

For now, we are keeping it light and simple.  I found myself this summer experimenting with new ideas and recipes, more than I have in years.  Maybe it’s the abundance of vegetables in season or a little kitchen therapy after a long day, the outcome hasn't been so bad.  Also, I am trying this thing called recipe testing and photography as I go.  Giving you that in-the-moment effect of what’s really going on in my kitchen.  A bit of that homestyle cozy feel.

Quick Vegetarian Stuffed Peppers 

A Latin healthy spin on a Mexican dish, using sofrito from Puerto Rico (or my kitchen), a filling similar to Cuban style congri, and topped with a little queso blanco and cilantro for a wellness balance.  Both easy and delicious you cannot go wrong.  I used a grill, but an oven should work out just as well.  

*PS.  Make the sofrito ahead, while using leftover rice and bean.  Save time. Enjoy!

Sofrito

• 1 yellow onion
• 1 garlic bulb
• 2 green peppers
• 1 cilantro bunch
• 1/4 cup olive oil
• 2 tsp salt

Blend, jar, and enjoy!  Holds for three weeks in the fridge or months frozen!

Black Beans

•  1 can black beans
• 2 tbs sofrito
• 2 tbs tomato sauce
•  ½ tsp cumin
• ½ tsp paprika
• ¼ tsp turmeric
• 1 tsp salt

Assembly

• 1 cup cooked rice
• 2 large bell peppers, cut in half
• Olive oil
• Cojita cheese
• Cilantro

To cook black beans, heat over medium high about 2 tbs of olive oil.  Add the sofrito and cook for about a minute, then add the tomato sauce and cook for another 2 min.  Quickly rinse the black beans before adding them in.  Add about another ½ cup of water, the spices, and bring to a simmer for 10 minutes.  Lid closed.

Mix together rice and beans. Add a little salt and pepper to taste.  It should be very moist (don't hate me) or wet looking.  This will ensure no dryness when cooking on the grill.  Oil and salt the bell pepper halves inside and out. Distribute the rice and bean mixture into the peppers.  Lay on baking sheet with foil.  Transfer the peppers still on the foil onto the grill.  Cook for another 10-15 or when the peppers start to brown and look soft.

Top with cheese, tomatoes, and cilantro. Hot Sauce is always a plus

Buen Provecho.

Feminine Fire Pt. 3: My Favorite Beauty Hacks and Picks

I thought I would do this series with a consistent flow. I honestly haven't written so much consecutively in a while, I almost feel a little in your face.  Am I in your face?  If I am, I apologize, but not really.  This is some gooood stuff.  I promise. 

Last week I discussed with you the secret of effortless Summer beauty through the power of food.  Because food is medicine, food heals, and food gives back. The good stuff from mother earth, at-least.

You know me though.  As I concluded, I am nothing more than a HOLISTIC FOODIE, who believes in the miracle of greens and therapy in a glass or two of wine.  So what happens when maybe you had a little too much?  Maybe sensitive heated skin from too much sun or maybe a pimple pop-up when approaching that special time of the month.  I still turn to fast relief, quick fix DIY products and solutions.

These are TRIED AND TRUEEEEE.  They are my go-to whenever I can't wait for my green juice to work miracles.

Raw Honey

This is my go-to cleanser.  I hope to one day make this into a face wash but for now, I enjoy this one ingredient quick cleansing mask. Raw honey is not only full of vitamin and minerals great for the body it is also great for the skin.  Both an antibacterial to act as a cleanser and full of antioxidants it actually rids blemishes with out clogging pores.  Once I rinse the honey with cold water my skin automatically feels smoother and softer, a natural moisturizer.  I do this mask at least three times a week. Yes, I swear by this.

Lemon Sugar Scrub

My homemade Lemon Sugar Scrub to be exact!  This is the perfect night or day scrub.  Ingredients that brighten (lemon), cleanse (coconut oil) , exfoliate (sugar), and moisturize, it's hard for me to go a day with out it.  Whether I use in the morning when my face is feeling a little dull or tight, I like to make sure I'm starting my day and face routine in an invigorating way.  After use my skin feels soft AND clean while riding any dry spots that come about.  For a spa feeling, I use this face scrub at night to prep for any mask I choose.  It opens pores, so make sure to rinse with cold water to lock moisture!

Tea Tree Oil

I honestly cannot even go on vacation without this stuff.  This product is an astringent which both cleanses and clears skin.  Perfect to combat acne, you can do one of two things.  Purchase a cleanser or make your own that features a low amount of Tea Tree Oil or if you usually only get spots of acne or that one annoying pimple, apply a low amount on that area. I usually do it the night before and wake up always with the pimple practically gone.  A small amount does wonders, so it is definitely worth the money spend on a small bottle.    

Rosehip Oil

A light weight skin absorbing cleanser.  I love this as it doesn't feel as if it's an extra layer to my skin.  It really does absorb easily leaving no greasy feel.  This is perfect for those who aren't big on high fragrant or ingredient moisturizers, since this one ingredient does it all.  The benefits over time? Rosehip actually has anti-aging properties, which help prevent or decrease visibility of wrinkles, visibly reduce pores, and treats sensitive skin.  Perfect for day or night.  

Rosewater

I swear by hydration.  Not just drinking tons of water, but actually keeping it on your face.  I love humidity for that reason, my skin automatically will retain the moisture.  But, what about when the heat kicks in? Despite my love for heat, the sensitivities are too real.  Rosewater actually contains anti-inflammatory, anti-bacterial, AND antioxidant properties.  Spray onto face and you will feel instantly refreshed, while leaving your skin soft and cleansed.  I keep a little spray bottle with me at all times during the Summer months!

PS.  There are always honorable mentions.  Vitamin E, clay masks, and my DIY Yogurt Face Mask does sensitive skin goood. 

Ayurvedic Turmeric Latte

So yea, about this transition to Spring... maybe we gotta take it slow.

I've done the meals, cut down on the meat, and already prepped for Spring detoxes to come.  But, in case you missed the memo, we are experiencing freezing temperatures, icy winds, and too much snow to actually enjoy. Believe me, I reverted to my hearty winter meals mixed with some good oven-lovin' cooking, REALLY FAST.  Wasn't the easiest to do, and I wish I could say I did it with a genuine a smile, but you know the way my body works, I barely made it.  

How do you guys cope? Accept?  Mind you, I said "accept" and not "adapt."  This whole winter I thought I was right on track.  I decided that I would be an Eskimo and that was okay.  I've tried everything to make this new transition of work a little easier.  Learning everyday something new to help my days go smoother.

It was not  until a few days ago I realized I was just learning to adapt, and I was not learning to accept.  Accepting the fact that winter's will always be intense, no matter how much I eat.  I may have to start questioning what is possible and what is reality.  Accepting that maybe the hardest and harshest of situations, will actually bring an abundance of beauty I never knew possible. 

To celebrate the comeback of winter, I made you a special drink.  An Ayurvedic Turmeric Latte.  Turmeric has properties I believe to be as strong as any medicine.  Not only an anti-inflammatory, treating ulcers, arthritis, and liver damage.  It also is a preventative of colds and DNA damage, keeping you feeling and looking young.  I usually take turmeric with my morning tonic, but this is a nice little midday or nighttime treat. 

Mix into an a neutral milk (I use almond) with cinnamon for flavor, pepper for absorption, coconut oil for another whole slew of benefits, honey for vitamins and sweetness.  A trending drink to match the already well-known and loved spice. You may adjust the ingredients how you like.  

The point is to keep it simple, enjoyable, and the let the turmeric shine.  Hoping this gives you a bit of comfort and warmth, while seeing the beauty in the simple things. 

Turmeric Latte

Ingredients

• ~1 cup milk
• 1 tbs coconut oil
• 1 tbs raw honey
• 1 tsp turmeric powder
• 1/4 tsp cinnoman 
• pinch of salt and pepper

Whisk and enjoy!