I’ve read about the awesome properties of turmeric for a long time, and have looked at tons of turmeric tea recipes, so I decided to make a batch last night. Plus, remember, I told you I’m totally becoming obsessed with Eastern medicine/spices/herbs. I worked off of this recipe here: Turmeric Tea. I really liked her recipe and how simple/easy it was. I made a larger batch (just increasing spice quantities) so I can keep it in the fridge, and just have a mug when I feel like it. It was extremely easy, and literally tastes like warm comfort in a cup.
If you haven’t read about how powerful turmeric is, you should! Pretty interesting stuff, but most well-known for its anti-inflammatory properties.
8 cups water
4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 tsp ground ginger
2 tsp ground turmeric (testing the waters here…)
I boiled everything for about 15 minutes, then let it cool a little and strained it. I don’t typically add any sugar/milk, etc. to my tea or coffee, but because my blood sugar was a little on the low side last night, I said what the hell, let’s try it with the honey and coconut milk. Holy soothing!
This was my very first attempt at making a “paleo” cream sauce, without dairy! I totally winged it…and it was fabulous not to mention easy. Put it on eggs, steamed veggies, zoodles (or any other vegetable noodle), paleo biscuits, meat, seafood, etc.! I suppose you could eat it as a soup too, it’s rich. It’s very versatile and keeps well.
Avocado Cream Sauce
2 cans coconut milk
1 1/2 avocados
6 garlic cloves, chopped
1 pkg baby crimini mushrooms, chopped
2 TBSP garlic powder
Ground black pepper
Himalayan pink salt
Add the 2 cans of coconut milk to a saucepan and heat over medium heat. Add the 1 1/2 avocados (I would’ve added 2, but the 1/2 of the 2nd avo was no good), and let the avo soften in the heat for a few minutes. With an immersion blender, blend the avocados into the coconut milk – took about 3 minutes. Add the garlic cloves, and all spices. Saute over medium heat for 15-20 minutes continuing to stir then add the chopped mushrooms. Continue sauteing over medium heat until the mushrooms are soft to your liking (I don’t like mushy mushrooms, but it’s taste/texture preference here).
Tip: If you use a quality coconut milk, you won’t taste any coconut 😉
First, I put it on my zoodles – which, don’t really look like “zoodles” because the gargantuan zucchini didn’t exactly want to work with my spiralizer. Haha. There was zucchini flying everywhere and puppy Lucy was happy about that.
I heart mushrooms, of all kinds. I don’t discriminate. This has the perfect nutty, comforting flavor! The truffle really comes out with the use of both the oil and salt.
1 package shiitake mushrooms
1 package white mushrooms
1 package crimini mushrooms
1 yellow onion, diced
5 cloves garlic, diced
1 can coconut milk
1 container (like the rectangle) chicken stock
1/4 teaspoon yellow curry
1 tsp truffle salt
Fresh ground black pepper
1 TBSP white truffle oil
In a stock pot, begin sautéing the onion and garlic in 1/2 of the truffle oil on medium heat, seasoning with ground pepper. Just when the onions start to change color and become transparent, add all mushrooms. Continue sautéing everything until the mushrooms become soft. Add all the remaining ingredients, and bring to a boil. Turn down and let simmer for 15-20 minutes. Use an immersion blender right in the stock pot to blend into a creamy thick bisque! Serve immediately.
It reheats very, very well. Despite the coconut milk, it doesn’t taste coco-nutty because of the addition of the yellow curry. You could easily add garnishments like scallions, bacon bits, thyme, etc.!