|
Inflammation is that loud neighbor above you who keeps blasting techno beats at 2am (on a MONDAY) or the one who vacuums at 6am (on a SUNDAY)... NOBODY wants that neighbor. Nobody wants to deal with inflammation either and one too many of us do. Inflammation in the body can be something as simple as headaches to as something as complex as cancer. I've struggled with many inflammation symptoms, including digestive issues. If there are two superfoods that have made a HUGE difference in the process of healing, it is turmeric and ginger. They both contain strong anti-inflammatory and detoxifying properties. Turmeric and ginger are both very bold on the palette but when combined with sweet tropical flavors like carrot juice, banana, and coconut, your taste buds and the rest of your body will be thanking you.  Not to mention the gorgeous color of this smoothie will remind you of a scenic sunset on the beach in the tropics....  Blend together 1 banana, handful of frozen mango, small knob of ginger, few dashes of turmeric, carrot juice ice cubes (or aprox. 1/8 cup of carrot juice & add a few more ice cubes), 2 Tbsp of shredded unsweetened coconut, coconut water (or regular) ice cubes, and water.
0 Comments
I thought "what is a girl to do with all these peaches?" - well, good thing for Food Network's Hungry Girl for doing a version of the infamous pineapple 'upside down' cake, I felt inspired. Upside down pineapple cake never enticed me, the thought of canned pineapple and syrup coated cherries somehow turns my taste buds off...buuuutttt the thought of peaches with ginger, cinnamon, and glazed honey...now that's something to be turned on about.  Somewhere between a pancake and a frittata, you get the both of best worlds.  Ginger Peach Upside Down Oat FrittataSpecial thanks to Boston Organics for the stars of this recipe: farm fresh organic peaches. You can find this full recipe on Boston Organics website. Luckily, making oat frittatas are not the only thing you can do with peaches....you can also make nectarine & ginger homemade iced tea... It's 88 degrees outside, it's muggy, it's hott (yes, here it comes) - "ain't nobody got time for that!" Buuutttt what everyone does have time for: ICED TEA. Thankfully, it's Tuesday and I received my Boston Organics delivery with farm fresh organic nectarines and fair trade English Breakfast tea from the local Equal Exchange Cafe....sweeeeet. There's nothing like an ice cold glass of iced tea on a hot summer day, it will bring you to a white wrap around porch, in a rocking chair, with the wind blowing and green grass growing (even if you are still stuck in a 4 by 4 apartment in the North End of Boston). Well, add some farm fresh nectarines and ginger into the mix and you've got something special. Subtly sweet with a ginger bite, this is THE iced tea. Nectarine & Ginger Homemade Iced TeaServings: ~ 2 2 nectarines - sliced 1 large knob of ginger - cut into a few cubes 3 cups of water 3 organic English Breakfast tea bags optional: sweetener to taste (like honey or stevia) Bring the 3 cups of water to a boil then add in the ginger and nectarines. Lower to medium heat and let simmer for 30-35 minutes for the ginger and nectarines to infuse.
After infusing, bring the water back up to a boil, remove from heat, add the tea bags, cover the pot, and let steep according to package (usually about 5 minutes). Remove the tea bags. Using a fork, begin to mash the peaches to extract the extra juices. Using a mesh strainer, strain the tea mixture into a container (like a mason jar :D). Lastly, use a fork to press the peach ginger mixture down to extract the remaining liquid. *Feel free at this point to add some sweetener to desired taste, however, I find the nectarines give this tea a hint of sweetness already. Let cool & serve over ice! Yet again, homemade food proves it's way better then store bought. This version of almond milk is so creamy and actually tastes like real almonds, can you believe that? :) This version can be transferred into other types of milk like coconut, cashew, macadamia, hazelnut, etc. Homemade Almond MilkServings: ~ 24oz 2 cups of raw almonds 4 cups of water Start by soaking your almonds in a bowl of water overnight. (6 hours will do, I just find it's easier to let them soak overnight)  Pour almonds through a strainer and rinse very well!  Put almonds and the 4 cups of (new) clean water into your blender & blend on high for 1-2 minutes.  Place a cheesecloth (or mesh strainer or nut milk bag) over a wide mouth container.  Pour in 1/4-1/2 of the almond milk mixture from the blender (depending on how large the strainer is you are using). Grab all sides to enclose the almond mixture and start to squeeze! Here comes your fresh delicious almond milk!  Gently squeeze until all the milk comes out then place the almond meal into a bowl (you can save this to dehydrate and make almond flour for baking!) Repeat the straining until you are done.    Store almond milk in a mason jar in the fridge for 3-4 days. Feel free to add in a tsp of vanilla extract, sweetener, cinnamon, or even some raw cacao powder for chocolate milk!
|
Proudly powered by Weebly