Turmeric Tea Latte

This Turmeric Tea Latte is dairy free and filled with multiple anti-inflammatory properties.  Tumeric is known to be an antiseptic, a natural liver and kidney detoxifier, improves metabolism and so much more.  People have been using this spice for years in curries, elixers, natural beauty routines and now in lattes.  I make this latte before bed, when its cold outside, or when I'm feeling sick.  Give this latte a try and comment below to tell me what you think.  

Serves 2

• 2 cups Almond Milk

• 1 teaspoon ground tumeric

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon grated peeled fresh ginger

• Pinch of salt

• Freshly Ground Black Pepper (improves tumeric absorption in the body)

• Honey

Combine the almond milk, turmeric, cinnamon, ginger, salt, pepper and bring to a light boil.  Reduce heat and simmer for 10 minutes.  Stir in honey as desired to sweeten and Enjoy !   

Pumpkin Date Oat Bars

These were amazing! I got the recipe from My Darling Vegan but did some slight changes.  These bars were great and didn't last long at my house.  I left them in the fridge overnight and the next day they were perfectly solid.  Give it a try and see how you like these.  

Pumpkin Date Filling

·      1 Cup Packed Medjool Dates (pitted and soaked for 30 minutes)

·      1 Cup Pumpkin Puree (or sweet potato)

·      1 Tablespoon Maple Syrup

·      1 teaspoon cinnamon

·      ¼ teaspoon nutmeg

·      ¼ teaspoon salt

·      ¼ teaspoon ground cloves

·      Zest of 1 large orange

 Oat Crumble

·      2 ½ Cups GF Rolled Oats

·      1 Cup Almond Meal

·      ½ teaspoon cinnamon

·      ¼ teaspoon baking soda

·      ¼ teaspoon salt

·      ½ cup maple Syrup

·      ½ cup coconut oil

 Preheat the oven to 375. Spray an 8x8 baking sheet and set aside.

Soak the pitted dates for 30 minutes. Drain and place in a food processor along with the remaining pumpkin filling ingredients. Blend until smooth, scraping down the sides of the bowl as needed. Set aside.

For the oat crumble combine oats, almond meal, cinnamon, baking soda, and salt. Stir together. In a smaller bowl whisk combine coconut oil and maple syrup. Add the coconut oil/syrup mixture to the oats and stir to combine.

Pour half of the oat crumble on the bottom of the prepared baking sheet and press down. Top with the pumpkin filling, smoothing even with a spatula. Finish by sprinkling the remaining oat crumble evenly over the top. Press down lightly.

Bake for 30-35 minutes until crumb is golden brown. Remove from oven and let cool completely before slicing. 

Collard Green Wraps

This is the ultimate clean veggie wrap.  Collard Greens are a great swap for wraps that can sometimes be filled with gluten and other additives.  Collard Greens are a great source of a vitamin B1, vitamin B6 and iron. They are also a good source of vitamin E, copper, protein, magnesium, phosphorus, vitamin B5, folate, omega-3 fatty acids, niacin, vitamin K, Vitamin C and potassium.  Next time you are making a wrap try this one out.  I also provided a link below from Mind Body Green on how to blanche them before wrapping them to soften them up a bit. 

Ingredients:

·      2 Collard Wraps –Blanched (http://www.mindbodygreen.com/0-14961/better-than-tortillas-blanch-collard-greens-to-use-as-wraps.html

·      ½ Avocado

·      Squeeze of Lemon

·      Cucumber Strips

·      Zucchini Strips

·      Carrot Strips

·      Sprouts

After blanching the Collards lay them on a flat surface and spread the smashed avocado with lemon across the leaves.  Cut veggies to appropriate sizes and spread across the two leaves. 

You can add in any veggie you like!  I added in the Baked Pea Falafels from yesterday’s post to add some bulk.  There are endless possibilities.   After putting in all desired ingredients simply wrap them up and cut in half and enjoy!