GOLDEN TURMERIC TEA

Tumeric Tea Post

I’ve been looking for a new morning elixir, since I know coffee is not the best way to start my day. Turmeric has always been known as a “medicinal herb” for teas, so I decided to explore outside of my comfort zone. This golden herb is powerful anti-inflammatory, helps aid in digestion and can be very soothing to your gut. I have been hesitant to try turmeric tea. I mean, who wants their curry chicken flavor in a cup? So, I wanted to be adventurous this morning by creating a new comforting tea recipe.

I added some great spices to help mask the curry chicken, I mean turmeric flavor. Are you sensing how scared I was to try this? You can’t go wrong with cinnamon and nutmeg. I think subconsciously I was hoping it would taste like chai or apple pie. I also added some pure cinnamon essential oil to really boost the health properties and add a depth to the flavor. I have to say, it wasn’t too bad! It had a really nice spicy, nutty, with a hint of an earthy flavor. I will definitely be adding this in as one of my morning routine drinks!

 

Ingredients:

1 cup full fat coconut milk

1 cup filtered water

1 tbsp raw honey

1/2 tsp fresh ground ginger root

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 drops pure cinnamon essential oil

Preparation:

Boil the coconut milk and water in a small sauce pan.

Pour the warmed milk and water into a blender.

Add the remaining ingredients and blend until frothy.

Enjoy!

 

 

 

CURRY AND COCONUT LENTIL SOUP

Coconut Curry Soup

The weather has not been cooperating to help Floridians get into festive spirits for fall. But I’m still going to start making soups! I made this one last week, when it was a little cooler. Okay, maybe only a few degrees cooler and less humidity. I love making soups. They are the epitome of comfort food and a great way to eat tons of vegetables for a meal. And my son devours them. Bonus point for momma!

Coconut and curry are one of my favorite combinations and I add a couple drops of lemongrass essential oil to give it a little zing! I always wanted to cook with lemongrass, but never had any on hand. Until I started using essential oils. Now I always have it on hand, so I can plan my meals without hunting down lemongrass in the grocery stores.

This dish is very filling, loaded with fiber and an array of nutrient-rich vegetables. You can serve this with a fresh loaf of bread, but we are gluten-free so we just eat the soup.

Ingredients:

1 package of dried lentil beans, rinsed

1 large Vidalia onion, chopped

1 head of cauliflower, chopped

1 large sweet potato, peeled and chopped into 1 inch pieces

4 carrots, peeled and diced

1 container of baby bella mushrooms, sliced

1 container of fresh baby spinach

2 large tomatoes, diced

1  13.5 oz. can of full fat coconut milk

6 cups of vegetable broth (1 more cup if you like a lot of broth)

1  6 oz. can of tomato paste

4 cloves garlic, minced

3 Tbs. curry powder

1 Tbs. freshly grated ginger

1 Tbs. sea salt

2 drops of lemongrass essential oil

Preparation:

In a large pan on medium-high heat, saute the onions for a few minutes. Then add the carrots and sweet potatoes and cook for about five minutes.

Next, stir in the garlic and ginger and cook for about two minutes.

Add the coconut milk, vegetable broth, tomatoes, tomato paste, curry powder and sea salt. Mix ingredients well, then add lentil beans.

Then add the cauliflower and add 1 more cup of vegetable broth if you like your soup to have more broth. Bring to a bubbling boil, then cover and reduce to a simmer.

Cook for about an hour. Stir in 2 drops of lemongrass essential oil. Make sure you measure the oil on a stainless steel spoon and then stir into soup. This avoids adding too much oil to the recipe.

This makes a huge pot of soup. About 8-10 servings. We had seconds and froze the rest for a cooler day!