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Warm Spiced Milk: the Perfect Evening Beverage

Warm Spiced MilkI have just discovered my new favorite nightcap. I have been listening to my teachers tell me for years to drink warm spiced milk in the evening. Something about it just didn’t appeal to me. I don’t drink dairy products and it seemed a little gross. But tonight I gave it a try and I’m wondering why I didn’t trust that this would be delicious.

Warm milk is easy to digest and the added spices increase the digestibility even more. The spices are very soothing and grounding. The whole combination is said to be nourishing and rejuvenating for the body and mind. The combination of warm milk and nutmeg is known by many as a sleep aid. I can see this becoming a regular thing.

Here’s the recipe for 2 servings:

  • 2 cups of whole organic milk
  • 1/2 cup water
  • 1 tbsp ghee (optional)
  • 1/4 tsp turmeric powder
  • 1/4 tsp ginger powder
  • 1/4 tsp nutmeg
  • a couple of shakes of cinnamon
  • a shake of black pepper
  • dash of Himalayan salt
  • 2-3 strands of saffron (optional)
  • sugar, maple syrup, or agave to taste

Heat the milk, water and spices (except sweetener) just to a boil in a small pot. Reduce heat and simmer for a few minutes. Use a whisk or fork to stir frequently. Transfer the milk to your cup and add the sweetener to your liking. I used a teaspoon of maple syrup.

Good night!

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Challenge for the week: Replace one toxic product

I recently ran a program that focused on overall wellness. We covered things like our mindset, nutrition, exercise and our environment.  I learned so much during the four-week course. I hope the participants learned half as much as I did. As the facilitator of the process, I had to take a good look at my own life and the choices that I make for myself. As you know, having knowledge of a subject and putting the knowledge to use are two very different things. I realized that I have a lot of room for growth in all areas. This isn’t something to be upset about, in fact, I’m glad to have things to work on and a direction to move in.

Seasonal Local DishI am inspired to take a closer look at the foods I am eating. I encouraged the women in the group to check out seasonal, local foods and find recipes to share with each other. My dish was Wilted Red Swiss Chard, Roasted Brussels Sprouts and Quinoa sprinkled with Nutritional Yeast for added punch in taste as well as nutritional value.

I encouraged the group to continually return to their breath and create space in their day to just sit and focus on the breath for a few minutes. Talking about this reminded me to do it in times of stress or frustration.

I found myself looking for more opportunities to move my body and fit some fitness into each day.

One of the coolest things for me is putting more effort into making sure I am doing what I can to prevent using toxic chemicals in my home. Many products boast that they are green but are in fact causing harm to you and your family. My new favorite all-purpose cleaner is

  • 1 cup water
  • 1/2 cup white vinegar
  • 1 tablespoon baking soda
  • 20 drops essential oil (I’m using Purification from Young Living Oils but lemon works well too)

Combine all ingredients and mix well. Place in a large spray bottle. This can be used on counter tops, kitchen appliances, toilets, etc.

What are you working on? How are you challenging yourself? In what ways are you taking better care of yourself today than you were a year ago?

Balancing tip-Challenge yourself to replace one unhealthy (aka-chemically laden) product that you use either in your home or on your body with something natural this week. You don’t have to make it yourself, although there are many great recipes available for DIY personal care products as well as cleaning products that are effective and simple to make. Leave a comment about what you are replacing and what you will use instead. I will be posting my switches as well.

Easy, Breezy Zucchini

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Zucchini Dogs

Zucchini Dogs

In the hot summer months no one wants to be standing around the oven or stove cooking. I like to head out to my grill. It’s nice to be out of the kitchen and there is usually a lot less clean up. Unfortunately, BBQ foods tend to be a little meat heavy for me. Sure, I could through on some veggie burgers but I am trying to stay away from processed foods. Today I made Zucchini Dogs with Cole Slaw. It was really easy and satisfied my picnic food craving. This recipe made 4 sandwiches with leftover cole slaw.

For the Cole Slaw:

  • small head of cabbage chopped (I used 1/2 green and 1/2 red for a prettier picture)
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of red wine vinegar
  • 1 Teaspoon honey
  • Juice from half of a lemon
  • Salt, Pepper, Red Pepper Flakes (I made mine a little spicy)

Mix the oil, vinegar, honey and lemon together. Pour over chopped cabbage and season to taste.

For the Zucchini Dogs:

  • 2 Zucchini quartered lengthwise
  • Preferred cooking oil (I used coconut oil)
  • Garlic (chopped, minced or even powder)
  • Hot dog rolls (I used millet and brown rice flour rolls)

Rub oil on the cut zucchini to coat and then rub with some garlic. Place on the grill for a couple of minutes on each side. Be sure to let it sit on each side for long enough to get the char marks. At the last minutes, toast the rolls on the grill.

Assemble zucchini and cole slaw onto the rolls. If your rolls are large, you may want to place two pieces of zucchini on each. Enjoy!

Balancing tip-If you feel like I have gone too far over the healthy line with this recipe, it’s ok. Maybe you can pull one thing out of this and add it to your usual BBQ. Maybe you NEED mayo in your cole slaw or maybe you can’t live without white flour hot dog rolls. Wherever you need to draw the line today is fine. This is not the recipe I would have made 5 years ago. And there is no way my family would have eaten this last year. Think of the recipe suggestions that I post as a buffet (everyone loves a buffet). You can take what you like and leave the rest.

yummy dessert

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I made a dessert last night that was super delicious and caused a bit of a buzz, so here is the recipe!

Ingredients:

2 1/4  cups unsweetened almond milk

1/3 cup basmati rice

dash of salt

a little less than 1/4 cup agave

cinnamon, nutmeg, ground cloves

1 teaspoon vanilla extract

Combine milk, rice and salt in pot and bring to boil. Reduce heat and simmer until rice is tender (about 30 minutes). Stir frequently during simmer. Remove from heat and add agave, vanilla, and a generous sprinkling of spices. Return to heat on low to allow for thickening. Serve warm or chilled.

I found that the pudding was a little soupy, although quite tasty, when I ate it warm. After sitting in the refrigerator overnight, I can see that the consistency is much more pudding-like.

Bon appetite!

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