10 Comforting Hot Drinks for the Winter

Two weeks into November here in Middle Tennessee area and we are experiencing some chilly weather. Especially today when it’s rainy and dreary, I crave a warm drink to sip on while I type at my laptop or read to myself or my children.

Soon, we will be in a warmer climate, but I still enjoy a comforting, warm drink.

Here are 10 comforting hot drinks for you to enjoy too!

  1. https://draxe.com/recipe/turmeric-tea-recipe/

Oh, try out this ghee:

Vanilla Bean Grass-Fed Ghee Butter by 4th & Heart, 9 Ounce, Pasture Raised, Non-GMO, Lactose Free, Certified Paleo(this is an affiliate link) for the ghee in the tumeric tea recipe above!

  1. https://wellnessmama.com/25946/apple-cider-recipe/

Yes, I do drink bone broth warm and so does my oldest daughter.

  1. http://www.raisinggenerationnourished.com/?s=instant+pot+bone+broth

This one is perfect for holiday time when we are exposed to extra germs and sweets:

  1. http://www.healthhomeandhappiness.com/ginger-tea-for-gaps-and-sore-throats.html

A classic with a twist:

  1. http://nourishedkitchen.com/mexican-hot-chocolate/

I love a good Chai Tea and this one is perfect to make up extra to give out as gifts!

  1. https://www.mommypotamus.com/masala-chai-tea-recipe/

I’m all about a homemade pumpkin-spiced latte!

  1. http://www.thekitchn.com/how-to-make-pumpkin-spice-latte-even-better-than-starbucks-cooking-lessons-from-the-kitchn-96277

My little sister got me into these:

  1. http://thebusybaker.ca/earl-grey-vanilla-tea-latte-london-fog/

A little night-time drink:

  1. https://minimalistbaker.com/chili-cinnamon-bourbon-hot-toddy/

Yummy Matcha green tea latte!

  1. https://rootandrevel.com/matcha-green-tea-latte-recipe-vegan/

 

The easiest, yummiest, Instant Pot Mexican Quinoa Meal to Make

best instant pot mexican quinoaI have joined the Instant Pot community since becoming a full time RV family. In the RV, there’s a stove, oven, and a microwave/convection oven. So why would I need something else to cook with you may ask? For one, I am not a big microwave fan and I have never cooked anything in a microwave/convection combo oven before, but I have used a pressure cooker and slow cooker for many years and feel comfortable with those. Also, the oven and stove run off a LP tank and we have to have it filled. That means taking the 37 foot RV to somewhere to fill the tank which is not too bad, but still a bit of a hassle.

So, enter the Instant Pot.

The Instant Pot has saved me space in that I am able to use it for sauteing, pressure cooking, rice cooker, and slow cooking so far(there are several other functions, such as yogurt function, that I have yet to try, but want to!). It does not create much, if any, moisture when cooking, which is great in an RV.

So, on to my yummy, easy, mexican quinoa recipe I made! I was trying to use what I had already in my pantry and refrigeration, so this is how I came up with this dish.

Mexican Quinoa Instant Pot Dinner

1 sweet potato, peeled and cut into 1 inch chunks

1 onion, diced

1 red, yellow or orange bell pepper, diced(I had mini colored bell peppers on hand and used about 6)

1 tomato, diced(or use 1 can diced tomatoes Muir Glen Organic Tomatoes, Diced, 14.5-Ounce Cans (Pack of 12))

1,4 oz can diced green chilis ( Ortega Diced Green Chiles, Mild, 4 Ounce (Pack of 12))

1 can black beans( Westbrae Natural Organic Black Beans, 15 Ounce Cans (Pack of 12))

1 can corn(Green Valley Organics Whole Kernel Supersweet Corn, 15 Ounce (Pack of 12)

1 cup quinoa(White Quinoa, 4lbs, USDA Organic by Anthony’s – Gluten Free & Non GMO)

1 1/2 cups water or broth(Frontier Broth Powder, Vegetable Flavored, 16 Ounce Bag), you’ll add this to the blended mixture to make up to 2 cups worth combined.

1/2 teaspoon Trader Joe’s Chile Lime Seasoning Blend, 2.9 oz

1 teaspoon cumin(McCormick Gourmet Organic Cumin Ground, 1.5 oz)

2 garlic cloves, chopped

Salt and pepper to taste(Redmond Real Salt, Ancient Fine Sea Salt, Unrefined Mineral Salt, 26 Ounce Pouch (2 Pack))

Method:

Saute the onion and bell pepper for a few minutes on the saute function in 1 tablespoon olive oil or butter. Add in the garlic, stir for one minute, add in tomato and saute for five minutes. Scrape the saute mixture into a blender. Add the green chilis to the blender along with the cumin, chile lime seasoning and salt and pepper. Let cool in blender while sauteing the sweet potatoes. Put sweet potato pieces into the Instant Pot on the saute function, adding oil as needed.   Saute for five minutes, or until slightly brown. Turn off Instant pot and add the quinoa(make sure to rinse the quinoa in a sieve first). Blend the mixture in the blender until smooth. Taste to see if more seasoning is needed. Put in enough water or broth to make 2 cups of liquid and pour into Instant pot and stir gently. Put the lid on the IP(instant pot) and press the rice button.

Serve with avocado, cilantro, fresh lime, sour cream, and cheese, if so desired.

*this post contains affiliate links that cost you nothing when clicked, but may help pay for this blog if they are clicked upon. 🙂

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Yummy ways to get your stomach bug fighting vitamin defense on

The other day I listened to a webinar from the Franklin Institute of Wellness on the stomach bug and ways to combat it along with pertinent information about it.

There are so many misconceptions about the stomach bug  and what works effectively to protect yourself from it and how to keep form getting it. One of her recommendations was vitamin A. I never really think of vitamin A much. I’m typically looking at vitamin B, D, or C frequently. Vitamin A is so important to our health though!

It helps specifically with inflammation and boosting the immune system, two key factors to fight and build defense against illnesses like the stomach bug.

It is best to get your daily intake of Vitamin A with food as it is easy to get too much by supplementing with it. I have a couple recipes below for you to try out that has some vitamin A rich nutrients, such as carrots and sweet potatoes. Ginger is great for inflammation and boosting the immune system as well, so it is incorporated into these recipes.

Here is the link to the webinar: https://franklininstituteofwellness.com/free-stomach-flu-webinar/

I believe she leaves it up for a year.

 

Gingered Carrot Soup

I modified an old recipe card I had from Williams Sonoma.

Ingredients:

1 Tbs. coconut oil

6 large carrots, peeled and cut into chunks

1 onion, thinly sliced

2 celery stalks, thinly sliced

3 Tbs celery leaves, chopped

2 cups water

2 cups vegetable broth

1 Tbs tapioca flour

1/4 cup coconut milk

1/2 cup thinly sliced green onions

2 Tbs grated fresh ginger

In a large saucepan over medium heat, warm the oil. Add the carrots, onion, celery, and celery leaves and sauté for 5 minutes.

Stir in the water, broth and tapioca flour. Increase heat to high and bring to a boil.

Reduce heat to low, cover and simmer until the carrots are tender, about 2o minutes.

Transfer the soup, in batches, to a blender or food processor and purée until smooth.

To serve hot, return soup to pan and stir in milk and green onions. Reheat for a moment over low heat, not letting soup boil, then stir in ginger.

To serve cold, pour into a large bowl and stir in milk, green onions and ginger. Cool to room temperature, then cover and refrigerate until chilled thoroughly, at least 4 hours or up to 3 days.

Serves 6.

 

The next recipe is Orange Creamsicle Smoothie. It is so delicious! It’s from a Clean Eating magazine. Here’s the link to the recipe though: http://www.cleaneatingmag.com/recipes/orange-creamsicle-smoothie

A couple of things I did differently; I used a whole orange in place of the orange juice and I didn’t have fresh turmeric, so I used dry powdered tuneric from my spice shelf.

 

Have fun trying these out and stay healthy!

The Tastiest, Healthiest Horchata

Horchata. I had to look up the pronunciation. It’s actually quite a fun word to say! I’ve been wanting to make horchata for some time now. The ones I’ve seen have been more traditional ones made with rice. I wanted to try out some with the Tiger nuts I had bought. They were dried and still slightly chewy with a hard outside. They were sweet and satisfying to chew on. My nine year old daughter really loved them! I preferred them better after soaking them for a few hours. I soaked them overnight for this recipe. Tiger nuts are not really nuts. They are a tuberous root vegetable, high in resistant starch and naturally sweet.

To make Tigernut Horchata you’ll need:

8 ounces of tigernuts

4 cups filtered water

1 cinnamon stick

1/2 teaspoon Ceylon cinnamon

Maple syrup to taste(I didn’t add any as I thought it was sweet on it’s own)

Saok the tiger nuts overnight in water. Place the drained nuts into a high-power blender with a couple cups of water. Blend until smooth. I strained the liquid through a fine mesh sieve, but I really needed a nut milk bag. Next time I make it, I’ll have one! After it is strained, mix in the rest of the water, ground cinnamon and maple syrup to taste. Pour over ice or drink as is! It will save in the refrigerator for about one week.  Continue reading “The Tastiest, Healthiest Horchata”

The best blueberry smoothie to get your daily dose of resistant starch

The week is almost over! Here’s a great recipe to add in that good  resistant starch I blogged about earlier this week(Why you need more starch in your life).

Ingredients:

1 cup frozen blueberries

1 green banana*

1/4 cup gluten-free oat bran

1 cup nut milk

1/4 teaspoon Ceylon cinnamon

1 tablespoon of honey, agave, or maple syrup to taste

Blend all in a blender. May add in more or less milk to make it to the consistency you prefer.

 

*make sure it’s a green banana to get the most resistant starch