The post GOLDEN MILK HONEY TEA appeared first on My Digital Kitchen.
]]>Did you know that turmeric has excellent astringent qualities, making it a very good cooling spice during summer? This means you don’t have to wait until fall or winter to get your turmeric healing on. This anti-inflammatory Golden Milk Honey Tea is infused with turmeric, cardamom and other spices, and provides many amazing health benefits such as boosting immune function, preventing diabetes and managing IBS symptoms.
That’s right guys, turmeric shouldn’t only be reserved for fall foods or winter blues. You can enjoy turmeric infused beverages and meals all year round. During this time last year, my immune system took a big hit and I got sick on and off for the rest of the year. I literally got sick once a month until late January of this year. It was awful, and it worried me because I wasn’t sure if I was just unlucky at avoiding the flu or there was something much deeper that I needed to address. Well, fast forward to late January, I decided to look for natural remedies to boost my immune system so I wouldn’t get sick again, because being sick just plain sucks.
Of course i found the general immune boosters like Vitamin C supplements and Echinacea tea, but those didn’t work for me in the past as effectively as I would have liked. That was probably because I started taking them when the damage was already done instead of letting them slowly build up my immunity. However, when I came across turmeric curcumin, it seemed like a promising option for me, mostly due to the many other benefits that it has to offer. I tried it, and i’ve loved it ever since!
I started making my golden milk honey tea once a week everyday since January, and all I can say is wow. I never had any more colds, flus, allergies, not even a draft. The trick is to incorporate turmeric into your routine by making it part of your diet, not only when you’re under the weather. That way, your body absorbs the antioxidants from the turmeric while building a resistance to pollutants or other factors that could weaken your immune system. Although my preferred method of using turmeric is in my golden milk honey tea, you can also use it in curries, lentils, stews or even in smoothies!
- 4 teaspoons turmeric powder
- 2 teaspoons cardamom
- ⅛ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1.5 teaspoons teaspoon ginger powder
- Pinch of black pepper
- 2 cups water
- 2 cups unsweetened almond milk
- ½ cup raw honey
- In a mini pot, add all ingredients except almond milk and honey. Boil spices over medium heat for 10 minutes. Add in almond milk 5 minutes into the cooking time. When ready, add honey and stir. Serve hot or warm.
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It’s Tuesday! And it’s chilly? Start off your week the healthy way with a complete and balanced hearty meal?? This fall inspired recipe contains your necessary servings of protein, carbs, and veggies????
Recipe:
6 chicken drumsticks
1/2 tsp ginger powder
1 tsp garlic powder
2 tbsp coconut aminos (or low sodium soy sauce)
1/4 cup raw honey (melted)
1 tbsp grape seed oil
Salt and pepper to taste
Sesame seeds (for topping)
2 large carrots, chopped
1 red pepper, chopped
1 lb red and white potatoes, chopped
Preheat oven to three 75°F and line two baking sheets with Parchment paper.
Mix all seasoning ingredients in a bowl. Lightly rinse the chicken under cold water, then pat dry with a paper towel.
Season the chicken generously (preferably with a brush) and place on parchment paper. Set aside, then chop your potatoes, red pepper and carrots and place on the second parchment paper. Season with salt and pepper and a drizzle of grape seed oil.
Place the potatoes and veggies on the top rack of the oven and the chicken on the bottom rack. Bake both for 40 minutes.
When ready, top chicken with sesame seeds and enjoy!
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Waffle Wednesdays anyone? Me me me! Waffles are the new pancakes, and this was a well deserved post workout treat meal.
I’m still in the strength phase of my workout, which requires heavy lifting to build my strength. But lately i’ve been dealing with intense hunger with causes slight nausea and can only be resolved when I eat, even though I may have eaten an hour before.
Although I do struggle with low iron, I have built quite a decent amount of lean muscle mass, which may have speed up my metabolism, so I have to eat more frequently even though I eat six small meals a day. Oh well, who knows? I will go to my doctor to double check my iron and sugar levels, but in the mean time, eating seems to do the trick 
Recipe: serves 1
1/4 cup almond flour
1 scoop Sun Warrior vanilla protein powder (or egg white protein powder for strict paleo)
2 organic cage free eggs
2 tbsp organic unsweetened almond milk
1 tbsp organic non fat greek yogurt (or full fat for strict paleo)
1/2 tsp gluten/aluminum free baking powder
1/2 tsp cinnamon
1/2 tsp organic pure vanilla extract
1/4 cup organic fresh raspberries (chopped)
1 1/2 tbsp organic raw honey
Mix all ingredients in a bowl while waffle iron is pre-heating. Place batter in waffle iron and wait until ready.
Mix a dollop of greek yogurt with a dash of cinnamon, vanilla extract and organic pure maple syrup and create swirl on top. Too with additional raspberries and enjoy!
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These were hmmm hmmm good! So simple and yet so yummy. Every now and then, it’s nice to swap the Baileys shots for these healthy ones, but again, every now and then 
These contain organic pumpkin puree, a dash of raw honey to sweeten the pumpkin, fat free plain greek yogurt, and pumpkin spice. However, these were only an appetizer to get me ready to eat my homemade paleo pumpkin bagel and egg sandwich
Happy Tuesday!
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Good news for all the pumpkin lovers! I have made a category for all my pumpkin recipes! If you are interested and looking for any specific pumpkin recipe, you can now access them in the “pumpkin recipes” category, which is located on the right side of my blog for laptop/PC/iPad users, or at the very bottom for smartphone users. I hope you enjoy them as much as I do! Cheers <3
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PEEKABOO…….I SEE…..
YOU And the fall obsession continues..
Recipe:
1/2 cup quinoa (cooked)
1 small roasted pumpkin
1/2 tsp curry
A handful of diced red peppers
1 tbsp red onion
Salt and pepper to taste
Organic cheddar cheese (optional for topping)
Pre-heat your oven to 350°F.
First, you have to roast the pumpkin. Slice the pumpkin in half and scoop out all the seeds, (you can save the seeds for later and roast them).
Fill a baking dish with 1/4 cup of water and place the pumpkin with the sliced ends facing down. Bake for about 55-60 minutes.
Place quinoa with remaining spices in a skillet filled with 1/2 cup of water. Cook15 minutes over medium heat until the water has slightly dried out and serve with the pumpkin when ready. Top with cheese of choice.
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]]>The post DECADENT PUMPKIN GREEK YOGURT BANANA BREAD WITH TOASTED PECANS appeared first on My Digital Kitchen.
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Hello hello everyone! I’m slowly but surely getting into the pumpkin spirit and I’m loving it! I made this decadent yummy bread because my friend is coming over for a lunch date later, so this will be dessert, with some homemade ice cream, darn I spoil the people I love I must confess I’ve already had a slice..or two, and it was hmm hmm good. The pecans are totally optional, but I think it tastes better when you get a nutty crunch with every slice. Cheers!
Recipe: Modified from closetcooking.com
Dry Ingredients:
1 cup brown rice flour
3/4 cup gluten free oat flour
1 tsp gluten/aluminum free baking powder
1/2 tsp gluten/aluminum free baking soda
1/2 tsp organic sea salt
1 tsp ground cinnamon
1/2 tsp grated ginger
1/2 tsp nutmeg
1/2 tsp cloves
Wet Ingredients:
2/3 cups organic coconut palm sugar (trust me, you want that amount. It has a low glycemic index, and you wouldn’t eat the whole bread ;))
1 cup organic pumpkin puree
2 large organic bananas
1/2 cup organic non fat plain greek yogurt
1 cup toasted pecans (crushed)
Pre-heat oven to 350°F.
Mix dry (except pecans) and wet ingredients in two separate large bowls until well incorporated.
Bring dry and wet ingredients together, then add pecans and mix until well incorporated.
Pour batter into a non stick 9/5 inch loaf pan. Grease with a dap of coconut oil if you want.
Bake for 55-60 minutes or until it passes the toothpick test.
When ready, let it cool for 15 minutes. The bread might be a little moist and that’s okay. But it will fall apart if you try to slice it when it’s hot. Be patient
Top with additional toasted pecans and consume. Can me eaten with butter, cream cheese, honey, maple syrup, or by itself! With a pumpkin spiced latte
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