The holidays often are full of opportunities to consume more sugar and heavy foods. Part of the tradition of celebrating is through what we eat.
In our kitchen today, Audrey Barron, Ezra’s Enlightened Cafe, shares two recipes that are full of celebration and flavor but leave out the heaviness, dairy, gluten and processed sugars.
Don’t let the unhealthy holiday routines and habits turn into extra pounds, blood sugar spikes and a taxed immune system. Enjoy and imbibe with foods and beverages that are full of flavor AND help you THRIVE. Let’s dive in….
Holiday Jing Chocolate Peppermint Elixir
Serves approximately 4 mugs
Tis the season and this elixir was create to provide a bit of energy along with calm and relaxation. Basically it’s made for those who drink it to feel great. It’s full of high quality herbs that support a healthy immune system and calm chill vibes.
• 2 tablespoons Dandy Blend
• 4 tablespoons coconut sugar
• ½ teaspoon cinnamon
• 4 tablespoons cacao powder
• Sprinkle sea salt
• ¼ teaspoon ginger powder
• ¼ teaspoon cardamom powder
• 1/8 teaspoon nutmeg
• ½ tablespoon reishi mushroom powder
• ½ tablespoon Chaga mushroom powder
• 2 tablespoons coconut oil
• 2 droppers-full CBD oil
• ½ teaspoon peppermint extract
• 1 tablespoon maple syrup
• 3 cups boiling water
• 2 cups almond milk
1. To make your almond milk, blend 1 cup of almonds with 4 cups of filtered water. Filter with your nut milk bag or cheese cloth. Store in a glass jar in your fridge for up to 5 days. Save the pulp in a baggie in the freezer for almond-based recipes.
2. Heat a small pot to medium high. Add all of your powders and salt to your pot then pour over your water and stir as everything dissolves.
3. Add your coconut oil, maple syrup and peppermint and stir well. Lastly add your almond milk and CBD oil and stir. Once your elixir is hot and creamy looking, it’s ready to serve!
* Need to find the reishi and chaga powder? We sell both and more at Ezra’s Café! *
Lemon Garlic Almond Hummus
Yields approximately 1 ½ cups hummus
This hummus is absolutely delicious and a beautiful offering for holiday gatherings, served with veggies, crackers or small toasts. And perhaps the best part is using the almond pulp from the almond milk you made in the previous recipe, which saves money AND provides a healthy and easily digestible protein source for your hummus.
• 1 cup almond pulp
• 1/3 cup tahini
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 1 tablespoon nutritional yeast
• ¼ cup olive oil
• 4 cloves garlic, minced
• Sprinkle of black pepper
• Olive oil
• Lemon zest
• Diced parsley
1. To make your hummus, add all ingredients to your food processor and process until smooth.
2. Serve in a small bowl, topped with a drizzle of olive oil, and a sprinkle of lemon zest and diced parsley ~ serve alongside chopped veggies and your favorite crackers or chips. Your hummus can also be used in sandwiches!
Would you like to take a class with Audrey? Check out her class lineup and more about Ezra’s Café. Sign up for their newsletter for your free recipe e-book and to be in the know with classes, events and new menu items at Ezra’s.
Want to follow Audrey to see what she's up to at her farm and behind the scenes at the café? Find her at @GaiaChef or www.gaiachef.com to get your free recipe e-book.
To learn more, visit www.ezrasenlightenedcafe.com.