This latte recipe was inspired by a lovely night out with a friend in Toronto. We visited a restaurant that featured Pistachio Rose Mylk on the menu, and I have been itching to re-create it ever since. Pistachios are expensive, and while they do add a lovely flavour to the milk you could also use plain almond milk. I've added a few variations below, using rooibos tea and dandy blend for a variation on the base recipe. That being said, it is lovely on its own. Enjoy! Pistachio Rose Latte Ingredients ½ cup almonds ½ cup pistachios 4 dates, pitted and soaked in 1 cup boiling water 3 cups filtered water ½ tsp ground cardamom ½ tsp rosewater Pinch Himalayan salt Directions Soak almonds and pistachios overnight or pour boiling water over nuts and let soak for at least 30 minutes. While nuts are soaking, pour 1 cup hot water…
This Pecan Maple Chocolate Milk recipe is a staple in our house, we make it in advance and bring it to Christmas parades and/or whip it up to enjoy at home. You can swap out the pecans for any other nut or seed of your choosing, but I find this pecan/maple/chocolate combination is especially good. If nuts are not an option, you can make oat milk using the same milk recipe below, however, the milk will require less processing time. I've learned from experience that oat milk gets very gelatinous if you process the oats for too long! I have used maple syrup in this recipe, but it would also be delicious with coconut sugar. The pinch of sea salt I have included may sound a bit strange, but a touch of salt rounds out the flavour and helps bring out a bit of natural sweetness from the raw cacao…
I have managed to go most of my life without a coffee addiction. I made it through high school, university and full time work mostly unscathed, aside from a few mild flirtations.
Turmeric is a pretty amazing little root. It's bright yellow colour (orange, if you are using a fresh root) is indicative of curcumin, the compound contained in turmeric which contains pretty incredible cancer fighting and anti-inflammatory benefits.
We stopped drinking soda (or pop, as we like to refer to it up north) over 10 years ago. I found it sickly sweet and wasn't comfortable with the extra add on ingredients (corn syrup and caramel colouring being two prime examples).
I came up with this smoothie recipe using a few staple ingredients we had on hand along with a brand new find - frozen black raspberries! I love to incorporate berries as much as I possibly can, they are chock full of antioxidants and pack a powerful punch in the flavour department.
Spring has definitely sprung here on the island, with sunny warm days in abundance. As a result I find myself reaching for smoothies and salads with increasing frequency. I am a big fan of smoothies first thing in the morning, they allow for a wonderful combination of healthy fats and protein, along with superfoods that help maximize nutritional input.
Cherry blossoms, green sprouts and warmer temperatures abound here in Victoria, making it clear to me that we are moving out of the rainy season and into spring! The recent shift in weather has led to a shift in our eating patterns.
Tonight after dinner my kids were still hungry, so I decided to put together a dessert to wrap up the meal. I debated between a few different options, all of which ended up being too time consuming, before pulling out a binder given to me by a close friend several years ago.