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!

HUMMUS CHIPS WITH LEMON ESSENTIAL OIL INFUSED CREAM CHEESE

Be careful because these run out fast!

Did you know that Chickpeas contain a huge number of antioxidants, vitamins and minerals including folate, magnesium, vitamin b6, vitamin c, iron, potassium, calcium, phosphorus and zinc? They are also high in protein so are a fantastic alternative to meat for vegetarians.

Well, I would eat chickpeas even without all these amazing health benefits just because they are so delicious! Pasta in a chickpea sauce, hummus, roasted chickpeas, chickpea curry, chickpea omelet, chickpea bread, I mean you can do anything from chickpeas. 
Few months ago I was doing groceries and I found hummus chips! Those were so goooood! Then one day, I tried them with cream cheese and omg it was so tasty! My mind started immediately processing on a new recipe idea and here it is in all it’s simpleness and deliciousness: 

HUMMUS CHIPS WITH LEMON ESSENTIAL OIL INFUSED CREAM CHEESE

Lemon essential oil is full of flavour and can be substituted in any recipe that calls for lemon juice, lemon extract, or grated lemon zest.

Ingredients:
– hummus chips
– 120g cream cheese
– 2 drops Young Living Vitality lemon essential oil
– sliced radish
– chopped chives
– sprouts 

How to do it:
Mix two drops of lemon essential oil into the cream cheese. Put cream cheese on the hummus chips with a small spoon and decorate with sliced radish, chopped chives, and sprouts.

NOTE: if you don’t eat them immediately, I recommend putting a small piece of dry salad on the hummus chip first and then adding the cream cheese on top. This prevents the hummus chips becoming soft. 


Make it vegan by using vegan cream cheese.

Enjoy!

These are perfect for an end of summer picnic with a glass of Ningxia Red from Young Living.

OMEGA SMOOTHIE

Omega smoothie

Most of our nutrients should come from food, but sometimes, it can be a challenge to meet the recommended intake of vitamins, minerals, good fats, and antioxidants without supplementing. I personally often struggle with having enough omega-3s in my diet even tho I know how beneficial those are to my health. My two favourite ways of adding some extra nutrients into my diet is through smoothies and my morning porridge. There, it is easy to toss nutrient dense foods like, nuts, seeds, powders and good fats to give a boost to my health.

Here is a plant based omega-3 packed smoothie to boost the intake of
this vital fatty acid. This smoothie has three ingredients that are
high in ALA, the omega-3 you get from plant oils, nuts, and seeds:
chia seeds, hemp seeds, and flaxseed oil. This is an easy to prepare,
ready in no time, and delicious recipe that provides good nutrition
for your body so that it can function at its best. .

INGREDIENTS:

200g blueberries

2 dl coconut milk

2 dl oat milk

0.5 tsp grounded cardamom

0.5 tsp grounded cinnamon

1/4 tsp vanilla powder

1 tbs chia seeds

1 tbs grounded hemp seeds

2 tsp flaxseed oil

Optional: 2 dried dates for sweetness

Place all the ingredients in a blender and blend until smooth.

RAW, MANDARIN FLAVOURED PUFFED OATS & COCONUT ENERGY BARS

Delicious homemade raw energy bars for a healthy snack or dessert.

raw, puffed oats energy bars 2

Few days ago I felt like having something sweet for an afternoon snack. I opened the cupboard and saw a bag of puffed oats I bought several months ago so that I could make some energy bars. Well, the bag of puffed oats was left sitting lonely in the cupboard until today, when I finally had the inspiration (and the time) to come up with an energy bar recipe. .
These raw energy bars have been inspired by those delicious orange flavored dates and cacao raw balls I made a few days ago (as the ones following my Instagram stories probably noticed). At the moment I’m really loving the combination of cacao and orange/mandarin, and I frequently find myself thinking about new ways in which to use this combo. The essential oil gives the food such an intense flavour that sugar or other sweeteners can be reduced to a minimum.

INGREDIENTS:

4 dl puffed oats

1,5 dl shredded coconut

1,5 dl / 80g whole walnuts

100 g dried dates

0,5 dl dark, unsweetened cacao powder

0,75 dl virgin coconut oil

0,5 dl maple syrup

10 drops pure mandarin (tangerine) essential oil OR the peel of two (organic) mandarins.

PREPARATION:
  1. Grind the walnuts in a blender or by using an immersion blender until they turn into a flour.
  2. Chop the dates into small pieces and, if using mandarin peel, grate it.
  3. Place the grinded walnuts and the chopped dates in a bowl with the rest of the ingredients and mix well with a spoon.
  4. With an immersion blender, mix and smash the ingredients to create a thick grainy dough. You can also place all the ingredients in a food processor and pulse until ready.
  5. Cover a baking dish (about 16 cm x 24 cm) with an oven paper and place the dough in the dish. Flatten the dough using a spoon to about 1 cm thick.
  6. Place the baking dish into a freezer for about 30 minutes. Cut the energy bars into pieces and store them in the fridge in an airtight jar or wrapped inside an oven paper.

raw puffed oats energy bars