Golden Milk is beautiful, easy, and a delicious introduction to the ancient philosophy of Ayurveda. A taste-bud-tingling alternative to coffee, this comforting drink is perfect for any time of day.
Golden Milk Recipe
1 cup organic whole milk (preferably unhomogenized) or almond, oat, coconut, hemp milk, etc.
½ cup water
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
2 to 3 cardamom pods, cracked, or ⅛ teaspoon ground cardamom
pinch of ground nutmeg
a good grind of black pepper
1 date or 1 teaspoon jaggery to sweeten
1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
1 teaspoon organic ghee (good for vata)
1. Add the milk, water, spices, and the date, if using, to a pan and season with black pepper and whisk well.
2. Bring to the boil and then reduce to a simmer for 10 minutes, being careful not to let it burn or let it bubble over! Add ghee and jaggery if using, mix well, and remove from heat.
3. Allow to cool a little, strain and serve.
Recipe excerpted from East by West. Copyright © 2017 by Jasmine Hemsley. Published by Bluebird Books, an imprint of Pan Macmillan.
Salmon is one of those rare foods that’s delicious and healthy. Let’s face it those foods are few and far between. Salmon is an excellent source of high-quality proteins, vitamins and minerals but most importantly it’s loaded with omega-3’s. Despite its naturally great taste, sometimes it can get a little boring, especially if you are trying to work it into your diet on a more regular basis. These salmon toppers below will have you wanting salmon every night of the week!
Horseradish Cream Sauce (makes sauce for four 8oz. fillets)
- 1 cup sour cream
- 1/3 cup mayonnaise
- 2 tbsp. white horseradish
- 1/2 tsp. lemon zest
- juice from 1/2 a lemon
- 1/2 cup toasted Panko breadcrumbs
Whisk all the ingredients together, minus the breadcrumbs and refrigerate. After salmon is done cooking, spread sauce over the top. Then top with toasted breadcrumbs.
Honey and Lime Glaze (makes topping for four 8oz. fillets)
- 6 tbsp. raw honey
- zest of 1 lime
- juice from one lime
- 2 tbsp. Sriracha
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. freshly grated garlic
- 1/2 tsp. cracked red pepper
- 1 tsp. cornstarch
In a small pot, whisk together all the ingredients. Wait for the cornstarch to dissolve. Whisk your glaze over medium heat until it begins to thicken. Pour over your salmon immediately after it comes off the grill or out of the oven.
Mango Salsa ( makes topping for four 8oz. fillets)
- 1 large mango, pitted and finely diced
- 1 tbsp. finely diced red onion
- 1 tbsp. finely diced jalapeno
- 3 tbsp. lime juice
- 1/2 cup mandarin oranges, chopped
- 1 tbsp. of fresh cilantro diced
- 1/4 cup diced avocado, peeled and pitted
Mix all the ingredients in a bowl, cover with plastic wrap. Let it set in the fridge for at least 30 minutes. Then top your salmon fillets with the salsa. This is also great for fish and shrimp tacos.
Welcome spring with this healthy and fresh salad that’s bursting with flavor. In the beginning spring months, we start to see new plants and flowers pop out of the ground. Flordia has great weather year-round, creating a long and bountiful planting season. Spring, however, is when their crops begin to shine. It’s a beautiful season because it’s a time of regrowth. Embrace it. This salad encompasses all things spring. The fresh herbs and juicy fruit make this unique dish a crowd pleaser. Make one big salad for your family or set up individualized ones in mason jars so that you can see the vibrantly colored layers. They say we eat with our eyes first; well enjoy. The colors and textures of this salad will leave your mouth watering.
This recipe makes four individual salads.
- 8 oz. sweet basil
- 1 cup of blueberries
- 4 peaches ( cut into pieces)
- 1 cup of crumbled goat cheese
- 4 tbsp. chopped cashews
Layer everything in mason jar and make your dressing.
Citrus Vinaigrette Dressing
- 3 tbsp. olive oil
- 3 tbsp. lemon juice
- 1/2 tsp. freshly grated garlic
- 1 tbsp. finely diced red onion
Whisk together pour over your salads.