Anti-Inflammatory Turmeric Latte

This is a delicious, soothing beverage and one of my favorites on a cold winter night when I want to sip something hot and rich without caffeine. It’s also great to drink when you aren’t feeling 100% or if you’re feeling stiff and achy.

This traditional version of this drink (which uses black pepper and no vanilla) is called "Golden Milk" because of the golden yellow color of the main ingredient, turmeric. Turmeric is known for its strong antioxidant and anti-inflammatory properties and has traditionally been used to treat colds, flu, sore throats and even depression.

Give it a try and let me know what you think. Cheers!

Ingredients:

·       1 1/2 tsp Ginger (grated)

·       1 cup Organic Coconut Milk (canned, full fat)

·       1 tsp Turmeric (powder) – be careful, it will stain!

·       1 1/2 tsp Raw Honey

·       1/4 tsp Cinnamon

·       1/8 tsp vanilla extract

Directions:

1.    Grate the ginger then squeeze the juice out of it into a saucepan. Discard the pulp. Add the remaining ingredients to the saucepan and place over medium heat. Heat through for about 3 to 5 minutes, not letting it come to a boil. Whisk continuously.

2.    Carefully transfer into a mason jar and seal with a lid. Shake vigorously for about 30 seconds, or until a foam starts to form. (Note: You can also use a blender for this step, but the turmeric can stain the blender cup.) Pour into glasses and enjoy! 

Variations:

Use Fresh Turmeric Root: Skip the turmeric powder and use fresh turmeric root instead. Peel turmeric root and grate. Measure out about 1 tbsp grated turmeric root per serving.

Avoid a Mess: Rinse all glasses and mugs out right after use to avoid turmeric stains. Use baking soda on turmeric stains if they do happen. 

On-the-Go: Add all ingredients except water to a mason jar. When ready to drink, just add hot water from the kettle and shake up for a warming, anti-inflammatory snack.

Vegan: Use maple syrup instead of honey

Eggplant Caponata

A favorite in vegan and omnivore cuisine, eggplant can be baked, roasted, grilled, used as a pizza topping or in stir-fry recipes. It has a pleasantly bitter taste and spongy texture that may vary depending on the color/variety of eggplant selected. Dress your cooked eggplant with herbs, sauces, and condiments and you'll be sure to please even the pickiest guest at your dinner table.

Eggplant contains a phytonutrient (plant chemical with nutritional benefits) called nasunin. Nasunin acts as an antioxidant, protecting cells from damage. In addition, eggplant contains a wealth of other antioxidants that support brain and heart health. In research studies, one variety of eggplant - called Black Magic - was found to have three times the antioxidant properties compared to several other types of eggplant. It's also a terrific source of dietary fiber, copper, potassium and B vitamins.

It's best to buy eggplant in-season during the months August through October. It comes in all sorts of shapes (baseball size to a thick crescent) and a cornucopia of colors such as lavender, jade green, and yellow-white. Choose eggplants that are firm, vivid in color, and heavy for their size. The skin should be smooth, shiny and without damage.

To test for ripeness, press your thumb into the eggplant. If the skin doesn't "spring back," it's not ripe. Eggplant is highly perishable so don't cut it before storing. Keep it stored in a food crisper or on the shelf in the fridge for a few days.

Satisfying and versatile, eggplant can handle a variety of flavorful accompaniments, several of which give a kick to this Sicilian favorite. The tomato base is spiked with anchovies, garlic, and capers, creating a mouth-watering aroma and a burst of flavor in every bite. Serve as an appetizer, a main dish or as a side with your favorite fish.

Makes 4-6 Servings

Ingredients:

  • 2 large Italian eggplants, peeled and diced
  • 2 Tbs kosher salt
  • 5 Tbs organic extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 4 organic celery stalks, thinly sliced on an angle
  • 1 organic red bell pepper, seeded and diced
  • 2 anchovies, in oil
  • 1/4 cup organic tomato paste
  • 1/2 cup organic red wine vinegar
  • 1/4 cup organic sugar or raw honey
  • 1/2 cup capers, in brine

Directions:

  1. Peel and dice the eggplants, peel and slice the onion, peel and slice the garlic, slice the celery.
  2. In a large bowl, toss the eggplant with the salt. Transfer the eggplant to a colander to drain for 2 hours. In order to facilitate the draining, top the eggplant with a heavy weight, such as a dinner plate with full cans placed on top.
  3. Heat 3 Tbsp of the olive oil over medium heat in a large sauté pan. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and celery and sauté for 5 minutes more, or until the garlic softens but does not brown. Add the anchovies and cook for 1 minute.
  4. Add the tomato paste and stir to thoroughly combine. Cook for 2 minutes, or until the paste turns a deep red, almost brown, and starts to stick to the pan. Add the vinegar and sugar and stir until the mixture thickens, 3 to 4 minutes. Turn off the heat.
  5. In another large sauté pan, heat the remaining 2 Tbs olive oil over high heat until smoking. Add the eggplant and carefully toss it in the oil, letting it sear before stirring. Turn the heat down to medium and cook for 8 to 10 minutes, or until the eggplant is translucent and soft.
  6. Transfer the eggplant to the caponata mixture and cook over low heat for 3 minutes, until the flavors combine. Add the capers and their brine and stir to incorporate.
  7. Serve warm or at room temperature accompanied by vegetable chips or gluten-free crackers.

Low FODMAP option: Use garlic-infused olive oil and eliminate garlic and onion.

Berry Orange Smoothie

Ingredients:

10 oz (1 1/4 cups) Unsweetened Almond Milk

1 tbsp Ground Flax Seed

1 tbsp Hemp Seeds

1/2 organic Navel Orange (peeled and sectioned)

3/4 cup Frozen Organic Berries

1 cup organic Baby Spinach

1 scoop/serving Vanilla Protein Powder, Vegan

Directions:

  1. Place all ingredients together in a blender. Blend until smooth and enjoy!

Variations: 

Use hemp or coconut milk instead of almond 

Sweet Summer Salad with Grapefruit Vinnaigrette

This is a delicious and refreshing summer salad is loaded with antioxidants and packs a serious nutritional punch. It's also great for satisfying that sweet tooth and getting in your daily dose of healthy fats. I like to serve it with grilled wild salmon or chicken and a glass of good rosé :-).

Ingredients:

4 cups organic Arugula

1/2 cup organic Strawberries (sliced)

1/2 cup organic Blueberries

1/2 cup organicPecans (toasted)

1 organic Avocado (peeled and diced)

1/4 cup organic Basil Leaves (chopped)

1/2 organic Grapefruit (juiced)

2 tbsps organic Extra Virgin Olive Oil

2 tbsps raw, organic Apple Cider Vinegar

Directions:

  1. Fill each individual salad bowl with a large handful of arugula. Evenly set the pecans, avocado, strawberries, blueberries and raspberries across all bowls. Sprinkle each bowl with a bit of your chopped basil.
  2. Create your dressing by combining your grapefruit juice, olive oil and apple cider vinegar in a bowl and stir. Spoon the dressing evenly over each bowl. Enjoy!

Spinach, Blueberry and Chicken Salad

Ingredients:

  • 1 Chicken Breast (organic and pasture-raised, diced)

  • 4 cups Baby Spinach (organic)

  • 1/2 cup Blueberries (organic)

  • 1/2 cup Quinoa (Cooked)

  • 1/4 cup Almonds (sliced)

  • 3 Tbsp Apple Cider Vinegar

  • 1 tbsp Extra Virgin Olive Oil

  • 2 Garlic Cloves (minced)

  • 1 Lemon (Zested and juiced)

  • 1 Tbsp Basil Leaves (Torn)

  • 1/2 tsp Sea Salt (add more or less to taste)

  • 1/2 tsp Black Pepper (add more or less to taste)

Directions:

  1. Prepare chicken breast according to the Basic Sautéed Chicken Recipe.
  2. Prepare the quinoa according to the Basic Quinoa Recipe
  3. Mix all salad ingredients in a bowl. Store half for a later meal and dress when ready to serve.
  4. Whisk vinegar, oil, lemon juice, lemon zest, salt and pepper together and use half of the dressing to dress your salad.
  5. Store remaining dressing in a glass container to use on your next salad.

Variations:

No Almonds: Use 1-2 Tbsp of hemp hearts or 1/4 cup walnuts

Dandelion Salad with Goat Cheese & Apples

Loaded with Vitamins A, K and potassium, dandelion greens pack a nutritional punch. Serve them raw in this salad recipe with fresh, organic goat cheese and apples for added flavor. If you don't have organic apples in season, substitute any firm fruit that's in season. You can embellish this salad by sprinkling in any of our 'SuperSalad Substitutions' listed below.

Ingredients:

  • 2 T. cider vinegar
  • 3 T. vegetable or nut oil
  • 1 t. Dijon mustard
  • 1 t. honey
  • Salt and freshly ground black pepper, to taste
  • 1 bunch dandelion greens, washed and dried, stems removed
  • 1/4 lb fresh white goat cheese, crumbled (optional)
  • 1/2 c. walnuts, coarsely chopped
  • 1 apple, cored and chopped into 1/2-inch pieces

Directions:

  1. Whisk vinegar, oil, mustard, honey, salt and pepper together.
  2. Pour over greens and toss lightly.
  3. Top with goat cheese, nuts and apple.

SuperSalad Substitutions (or Add-ins)

  • Baby Spinach
  • Endive
  • Radicchio
  • Shredded Carrots
  • Yellow Pepper (diced)
  • Pear
  • Pomegranate seeds