healing hot toddy

1/2 teaspoon fresh ginger, finely grated
1/4 teaspoon fresh turmeric, finely grated
2 small fresh mint leaves
1 tablespoon raw honey
1 tablespoon organic fresh lemon juice
hot water

healing hot toddy

healing hot toddy

method

    Grate ginger and turmeric. Place spices and mint leaves inside a tea ball or infuser. Pour lemon juice and honey into a heat-proof cup or mug; add tea ball. Pour hot filtered water over ingredients and allow to steep for 5 minutes.
Sip slowly and enjoy.

+ healing hot toddy

healing hot toddy

1/2 teaspoon fresh ginger, finely grated
1/4 teaspoon fresh turmeric, finely grated
2 small fresh mint leaves
1 tablespoon raw honey
1 tablespoon organic fresh lemon juice
hot water

healing hot toddy

healing hot toddy

 

method

    Grate ginger and turmeric. Place spices and mint leaves inside a tea ball or infuser. Pour lemon juice and honey into a heat-proof cup or mug; add tea ball. Pour hot filtered water over ingredients and allow to steep for 5 minutes.
Sip slowly and enjoy.

+ soft-boiled egg and wild rice salad

soft-boiled egg and wild rice salad

4 cups organic green leaf lettuce, chopped
2 cups organic arugula, chopped
1/2 bunch asparagus, ends removed
2 tablespoons organic coconut oil
1 cup organic purple cabbage, chopped
1 cup organic carrots, julienned
1/2 cup cooked wild rice
2 eggs

soft-boiled egg and wild rice salad

soft-boiled egg and wild rice salad

 

Fill two large salad bowls with lettuce, arugula,
cabbage, and carrots. Toss to combine.
Sprinkle wild rice over the salad.

   Heat coconut oil in a saucepan over
medium heat. Add asparagus and gently toss to cook evenly on all sides, about 5 minutes. Divide and arrange asparagus beside salads.

   Fill a medium saucepan with filtered water
to cover the eggs. Bring to a boil and gently
add eggs. Boil eggs for 5 minutes. Promptly
remove with a slotted spoon. Holding egg
with a towel, gently tap the egg around the center to break the shell. Cut in half, gently scoop egg  out of the shell and place on top of salad. Repeat  with second egg and salad. The yolk will keep cooking,so add egg immediately before serving.

 

pensée magazine’s Thanksgiving menu 2016

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+ pumpkin brownies with apple date frosting

pumpkin brownies with apple date frosting

brownies
3 cups blanched almond flour
1/2 teaspoon baking soda
2 tablespoons carob or cocoa
3/4 cup pure pumpkin purée
1/2 cup pure maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon fresh grated nutmeg
2 teaspoons vanilla extract
1/2 teaspoon Celtic sea salt

pumpkin brownies with apple date frosting

pumpkin brownies with apple date frosting

method

    In a large mixing bowl combine almond flour, baking soda, carob, pumpkin purée, maple syrup, cinnamon, cloves, nutmeg, vanilla, and salt. Once mixed well pour into a lined 8×8 baking pan. Bake at 350ºF for 20 minutes. Remove from oven, cool and frost with apple date frosting.

frosting
8 dried dates, pitted
1/2 cup cinnamon applesauce (use 1 teaspoon cinnamon if using plain applesauce)

method

   Combine dates and applesauce in a food processor and blend until smooth.