CREAMY GOLDEN MILK

Now that we have entered autumn this spicy, warming, and creamy drink is back in my evening routine.


There are rumours that golden milk can boost your immune system but I’ve found this to be very helpful for digestion as well.
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When I’m not home at dinner time, golden milk often serves as an easily digestible and soothing dinner. I’m very sensitive to mealtime changes and would rather eat every day at the same time but it’s not always possible.
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When I have to skip dinner a big cup of golden milk is satisfying enough to keep the hunger away until morning comes and I love to enjoy it also after a proper dinner to help with the digestion.
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You can find so many different versions of golden milk on the internet but here’s how I like to make it:

  • 3 dl of oat milk (or a milk of your choice)
  • 1 generous teaspoon of turmeric powder
  • 1/4 tsp cinnamon powder
  • A pinch of black pepper
  • A pinch of saffron
  • 1 1/2 tsp of cashew butter
  • 1 tsp of honey
  • one drop of food-grade cardamom essential oil (or 1/2 tsp cardamom powder.)

Pour the milk of your choice in a small saucepan and add the turmeric and cinnamon powders (and cardamom powder if using that instead of the essential oil). Let simmer for about 10 minutes. Put the cashew butter, honey, and one drop of cardamom essential oil in a blender and pour in the hot golden milk. Blend for about 15 seconds or until all the ingredients are mixed well.
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Enjoy this creamy golden milk as a calming & nurturing evening drink.

PASTA IN A CREAMY CHICKPEA SAUCE

Summer is slowly turning into autumn. Days are clearly getting shorter, the summer heat is turning into autumn crispiness, and the body is starting to crave heavier and warmer foods. When the outside temperatures drop I feel like changing most of the raw foods into cooked ones and adding lots of legumes into my diet.

One of our family’s all-time favorite autumn & winter dish is “pasta e ceci”, pasta and chickpeas. It’s perfect comfort food in a healthy, fast-food style. This recipe is by my southern Italian mother-in-law who used to cook this often during my daughter’s ‘picky eater’ years. This dish was one of the few things she loved and this is still one of our go-to recipes when we need to cook something easy, fast, yet healthy that pleases the taste buds of the whole family.

INGREDIENTS

for 4 servings

Cooked chickpeas 250g

Garlic clove 1

Parsley handful

Small pasta 300g

Water 800ml

Olive oil 2 tbsp

Salt 1tsp

Parmesan cheese

Black pepper

HOW TO PREPARE:

  • Soak the chickpeas overnight and boil them according to the instructions on the package OR use ready made ones.
  • Pour olive oil in the pan, peel the garlic, and fry it for a few minutes. Watch out that the it doesn’t burn.
  • Add the chickpeas into the pan and fry them for a few minutes
  • Add the water and parsley into the pan and bring it to a boil.
  • Mix with a dimmer until the sauce is smooth. 
  • Add the pasta and cook until ready . This may take a little longer than what’s written on the pasta package.
  • Sprinkle grated parmesan cheese OR a pinch of black pepper on top.

Personally, I like this pasta without parmesan cheese. Instead, I put a pinch of black pepper in my own portion and mix it well. Kids on the other hand prefer this pasta with parmesan cheese but it’s not necessary.

Make it gluten free by using gluten free pasta.

Make it vegan by leaving the parmesan cheese out.

BUON APPETITO!