Iced Coconut-Chai Golden Milk

Iced Coconut Chai Golden Milk

Iced Coconut Chai Golden Milk

Since moving to Hawaii I crave iced drinks now more than ever. Golden milk was something I really got into right before leaving San Francisco and I’ve always been a chai tea junkie. In this recipe I took the best of both worlds combined them with thick coconut milk and threw the whole concoction over ice. Pure bliss on a hot day.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Iced Coconut-Chai Golden Milk
A great shortcut for this recipe is to buy an already pre-blended chai spice. I also like to use cashew milk in this recipe but almond, soy or regular cow's milk will work too. Use organic ingredients whenever possible.
Iced Coconut-Chai Golden Milk
Cuisine Dairy free
Servings
cups
Ingredients
Chai Spice Infusion
Coconut-Chai Golden Milk
Cuisine Dairy free
Servings
cups
Ingredients
Chai Spice Infusion
Coconut-Chai Golden Milk
Iced Coconut-Chai Golden Milk
Instructions
Chai Spice Infusion
  1. Lightly crush all spices with a mortar and pestle or with the back of a sauté pan.
  2. Place the spices and 2 1/2 cups water in a pot and bring to a boil. Simmer, covered for 15 minutes.
  3. Strain and use for golden milk. (This recipe will make the exact amount of infusion you will need for the golden milk.)
Coconut-Chai Golden Milk
  1. Gently warm the chai spice infusion, coconut milk, cashew milk, ginger and turmeric in a pot. Do not boil.
  2. When hot, pour into a blender with the honey, vanilla and salt and blend until smooth.
  3. Pour over ice and serve immediately.
Recipe Notes

Want to make your own cashew milk? Here's my recipe.

Want to use a pre-blended chai mix? Try this one.

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Mediterranean Beet Hummus

beet hummus

beet hummus

If you want to wow your guests at your next get together, beet hummus. This healthy snack is vibrant in both taste and color and is sure to impress. Use it as a dip, place a scoop on top of salads or spread it in sandwiches or wraps.

Health Bennies – 

  • High in protein
  • Vitamin C
  • B vitamins
  • High fiber
  • Helps liver “detoxify” the body
  • High in monounsaturated (healthy) fat
  • High in antioxidants
  • Anti-inflammatory
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Mediterranean Beet Hummus
You will need a food processor for this recipe.
Servings
Cups
Ingredients
Garnish
Servings
Cups
Ingredients
Garnish
Instructions
For the beets
  1. Pre-heat oven to 400 degrees.
  2. Drizzle beet with grapeseed oil, wrap it in foil and roast in oven for 1 1/2 hours until tender.
  3. Unwrap beet and let cool.
  4. Peel and and discard the skin. Cut into a large dice.
For the hummus
  1. Chop the garlic in a food processor.
  2. Add the diced beet, chickpeas, tahini, lemon juice, salt, pepper and spices. Puree until smooth, scraping down sides as needed.
  3. While the food processor is running slowly drizzle in the EVOO followed by 2 Tablespoons of water. Let machine run as long as it needs to in order to create a smooth puree.
  4. Adjust seasonings as necessary.
  5. Place hummus in a medium bowl and top with garnishes and a drizzle of EVOO.
Recipe Notes

Need Tahini? Buy it here

Need Hemp seeds? Buy them here

Need Pumpkin seeds? Buy them here

 

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Pozole Rojo

Pozole rojo
Pozole rojo
Pozole Rojo (Mexican pork and hominy stew with red chiles)

 

Pozole Rojo is one of those dishes that conjers up fond memories for me.

Working my way up through the ranks in the restaurant industry I learned a lot about various cuisines and how to cook them authentically. I cooked under some of the best Chefs in the bay area.

But as much as I enjoyed learning from these Chefs I learned just as much from my fellow cooks.

One of the most memorable meals I learned to make was not on the menu of any of the places I worked.

It was a dish that was made for staff meal one day.

In professional kitchens in San Francisco, and in a large portion of America, the staff is mostly made up of Latinos. For me, the times I really got to see these guys shine and show off their cooking chops was not during service but during those staff meals.

You might find a few cooks huddled around a blender or crouched down in a corner with a pot of meat and a bag of tortillas. Smiles on their faces generating sounds of laughter.

It was when they were cooking, sharing and enjoying the foods they grew up on that I saw them the happiest.

I was lucky because I was a part of that crew in the corner, dishing up tacos at eleven at night, after a long service. A skinny young white girl and a handful of Latino line cooks. I talked to them in my best spanglish and they talked back in their best broken english. But when it came to the food, there was no translation needed.

They were proud of that food. And I felt fortunate to learn how to cook it from them, instead of from a cookbook.

That most memorable meal, for me, was the first time a cook from Mexico taught me how to make pozole. Pozole is a stew made with slow cooked meat (usually chicken or pork), chiles and hominy.

He taught me how to make pozole rojo (red) and although there are 3 types of pozole – red, green and white, I always make red to this day.

It was a big deal the day we decided to make pozole. The anticipation in the kitchen was so strong, cooks could hardly focus on setting up their stations.

We came into work early, cut up large chunks of pork from every area of the pig, even from the head (which is the best part for this stew). We soaked dried chiles and blended them with whole cloves of garlic and their soaking liquid and then braised the pork in that liquid.

The pork simmered all day long until the meat fell from the bones and the fat and cartilage became one with the broth.

We added cooked hominy to the stew and prepared a large tray of chopped fresh vegetables which would be used later for garnish.

All lined up with soup bowls, we took turns filling them with the hot pork and hominy stew. They were all eager to show me how to sprinkle dried oregano, chopped onion, cabbage and radish on top of my portion along with a handful of tortilla chips for dipping.

I had never experienced Mexican Food like this before. The flavors were deep and rich and the broth was so fortified with gelatin from the pork that it stuck to my lips. It was pure bliss.

What made it even more special was that, for once, there were no conflicts, complaints or negative attitudes for an entire shift. Virtually unheard of in a restaurant kitchen. It wasn’t staff meal that day, it was family meal.

I later found out that pozole is a celebratory dish. Looking back now, it explains all the excitement that it stirred up that day. This was a special occasion meal.

I’ll never forget how that dish brought us all together.

It is hands down my favorite Mexican dish to this day.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Pozole Rojo
These days I often make this dish in a crock pot. Since it takes all day to cook, a crock pot makes it more accessible when you have to work during the day. I use pork shoulder in this recipe but you can also use ribs, trotters or any part of the head if you are lucky enough to have access to that.
Pozole rojo
Servings
Quarts
Ingredients
Pozole
Garnishes
Servings
Quarts
Ingredients
Pozole
Garnishes
Pozole rojo
Instructions
  1. Bring the 2 cups water to a boil. Place the chiles and garlic in a bowl, pour the boiling water over them, cover the bowl and let it sit 20 minutes.
  2. While the chiles are softening place the pork shoulder, yellow onion, chicken stock, oregano, cumin, salt and pepper in a crock pot and turn it on low.
  3. Place the soaked chiles, garlic and water in a blender and puree until smooth. Pour the mixture into the crock pot, give it a stir, cover and let cook 8 hours.
  4. Add the hominy to the crock pot and let cook 15 minutes more.
  5. Taste the stew to check for seasonings. Ladle it into bowls and top with garnishes to serve.
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Roasted Seaweed And Turmeric Popcorn

turmeric popcorn

turmeric popcorn

 

 

 

I’ve been getting inspiration for this salty snack all over the place lately. Food & Wine Magazine, 101 Cookbooks and The Poke Cookbook all have awesome versions of this wether it be seaweed or turmeric popcorn.

What makes mine different I guess is the hodgepodge of ingredients I have going on here. Popcorn, as we know, was first domesticated in Mexico, turmeric originates from India and seaweed can be found being consumed anywhere near a coastline. I also threw in some cashews, which are originally native to Brazil.

So why the con-fusion? Because it tastes good!

This tasty snack packs a nutrient punch and is an excellent substitution for chips or crackers.

Health bennies:

  • High in calcium
  • Good source of iron
  • Good source of omega-3s
  • High fiber
  • Antioxidant
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Roasted Seaweed And Turmeric Popcorn
I like to use SeaSnax (link posted below recipe) for this mix because I find it to be crunchier and easier to crumble than most roasted nori seaweed I find. *Use organic ingredients whenever possible.
turmeric popcorn
Cuisine Gluten free
Servings
gallon
Ingredients
Cuisine Gluten free
Servings
gallon
Ingredients
turmeric popcorn
Instructions
  1. Pop the popcorn in an air popper or stove top.
  2. Melt the butter and stir in the shichimi togarashi, turmeric, sea salt and furikake.
  3. In a large bowl toss together the popcorn, cashews and butter-spice mixture.
  4. Crumble the SeaSnax finely into the popcorn mixture and toss to combine.
  5. This snack mix will stay fresh for 2-3 days. After that the popcorn starts to become stale.
Recipe Notes

Need SeaSnax? Buy them here.

Need Shichimi togarashi? Buy it here.

Need Furikake? Buy it here.

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How To Make A Golden Milk Latte

golden milk latte
golden milk latte
Golden Milk Latte

Have a chai latte addiction? If, so you’re gonna love this. A golden milk latte is a spin on an Ayurvedic tonic that has been around thousands of years. Due to the rise in apothecary shop and high end tea lounge popularity its become a trendy new treat.

So what is golden milk? To answer that question you must start with golden turmeric, a spice blend consisting of turmeric, black pepper and ginger.

These spices create a delicious, warming drink that increases blood circulation, aids digestion and helps keep the immune system strong.

You have two options here. You could buy a pre-made blend such as, Moondeli, sold at Homestead Apothecary in Oakland. They flavor theirs with cardamom and pink Himalayan salt.

Moondeli golden turmeric
Moondeli Golden Turmeric
Homestead Apothecary
Homestead Apothecary

Or, you can make your own. Scroll down to the bottom of the page for my recipe. I liked the idea of using cardamom and pink Himalayan salt, so I too have added those to my recipe as well as ground cinnamon for some added sweetness.

Golden Turmeric
Golden Turmeric

Once you have your golden turmeric you can make golden milk. Again, you have a couple options here.

The first option is to buy a pre-made golden milk. The Living Apothecary, also based out of Oakland, makes a delicious vegan version using their house-made almond milk.

Living Apothecary
The Living Apothecary

They use local, organic almonds soaked over night to make their milk and then season it with California dates, turmeric, ginger, cinnamon, cardamom, all spice, clove, pink Himalayan salt and vanilla. This is a super high quality product that I highly recommend if you are not going the DIY route.

Simply warm the milk and either whisk or blend in a blender to make a frothy latte.

 

Living Apothecary
The Living Apothecary milks and kefirs

Making your own golden milk is simple too. Use a ratio of 1 teaspoon golden turmeric to 1 cup milk, of your desired choice, and whisk together well.

Now for the fun part. Want to make a golden milk latte from scratch? Here’s how…

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Golden Milk Latte
I like to use cashew milk for my lattes for the creaminess and thickness. You can also use regular cow's milk, almond milk, coconut milk or any other milk of your choice. I also add coconut oil to the latte. That and the black pepper help your body absorb the curcumin in the turmeric more fully. Curcumin is the active compound in turmeric that is credited for giving it it's anti-inflammatory properties. As you can see here, I have first given you the ingredients to make your own golden turmeric. This batch makes a little over a half cup. That way you have extra leftover to use the next time you want to make a golden milk latte. If you opt out of making your own, skip this step and just use 1 teaspoon of pre-made golden turmeric for your latte. ***Use organic ingredients whenever possible
golden milk latte
Servings
serving
Ingredients
Golden Turmeric
Golden Milk Latte
Servings
serving
Ingredients
Golden Turmeric
Golden Milk Latte
golden milk latte
Instructions
Golden Turmeric
  1. Whisk all of the spices together well and store in an airtight container at room temperature. Use as needed.
    Golden Turmeric
Golden Milk Latte
  1. In a small pot heat the milk, golden turmeric and coconut oil until warm. Do not boil.
  2. Remove from the heat and whisk in the vanilla and honey. Whisk vigorously to make the drink frothy or blend in a blender for even more frothiness before serving.
Recipe Notes

Want to make your own cashew milk? Here's my recipe.

Want to buy pre-made golden turmeric? Buy it here.

Want to buy pre-made golden milk? Buy it here.

 

  • Disclaimer: The health benefits described here are for educational purposes only. This information has not been evaluated by the food and drug administration. This information is not intended to diagnose, treat, cure or prevent any disease. 
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Egyptian Dukkah Seasoning

Egyptian dukkah seasoning

Egyptian dukkah seasoning

What is a Dukkah Seasoning?

Dukkah seasoning, sometimes spelled duqqa, is a combination of nuts and seeds flavored with herbs and spices that originated in Egypt.

It can be mixed with olive oil to dip your bread into (my personal fave), sprinkled on dips like hummus or used as a crunchy component on top of vegetables, grains, meats and salads.

It is a simple, strait forward way to add flavor, texture, protein and antioxidants to any dish.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Egyptian Dukkah Seasoning
Save time by buying roasted nuts. Feel free to swap ingredients out for others that you prefer more. There are no rules with dukkah except that it has to include nuts, herbs and spices. I like to use a mortar and pestle for this recipe, if you don't have one you can pulse the mixture in a food processor or place the ingredients under a towel and crush them with a mallet or back of a sauté pan.
Egyptian dukkah seasoning
Servings
cup
Ingredients
Servings
cup
Ingredients
Egyptian dukkah seasoning
Instructions
  1. Pre-heat oven 350 degrees.
  2. Spread the hazelnuts, pistachios, almonds, pine nuts and pumpkin seeds out on to a sheet pan and roast in the oven for about 10 minutes until they are lightly brown and fragrant. Let cool.
  3. In a small sauté pan toast the cumin, caraway, fennel seeds and black and white sesame seeds over medium heat for about 3-4 minutes until they become fragrant. Let cool.
  4. In a bowl mix together the toasted nuts, seeds, spices, herbs, salt and pepper.
    dukkah seasoning
  5. Depending on the size of your mortar and pestle or food processor you may need to work in batches from here.
  6. Place the mixture into the mortar and pound it down with the pestle. Use the pestle to mix and grind the mixture into a finely chopped consistency. You are not looking for a powder just chopped and consistent in size.
Recipe Notes

Need Marcona Almonds? - buy them here

Need Dried Peppermint? buy it here

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Delicata Squash Roasted With Turmeric and Shichimi Togarashi

Delicata Squash Roasted with Turmeric

Delicata Squash Roasted with Turmeric

Delicata squash is the easiest squash to prep. Not to mention, Delicata squash roasted, is really quite tasty.

What makes this variety stand out from the rest is it’s delicate skin. Hence the name! You can chop it up, cook it and eat it without ever pulling out your peeler. The skin is totally edible.

And although all it really needs is salt and pepper to do the trick I like to spice it up with some turmeric and Shichimi Togarashi – a japanese spice blend made up of red chili pepper, sesame seeds, orange zest, ginger and seaweed to add a little zest to it. It goes really well with some steamed rice in my opinion.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Delicata Squash Roasted With Turmeric and Shichimi Togarashi
Shichimi togarashi is spicy. If you don't care for spicy food omit it and try this recipe with sweet paprika instead.
Delicata Squash Roasted with Turmeric
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Delicata Squash Roasted with Turmeric
Instructions
  1. Pre-heat oven 350 degrees.
  2. Slice squash in half lengthwise and remove the seeds.
    squash sliced in half lengthwise
  3. Slice each half in 1/2 inch moons.
    sliced squash
  4. Line a sheet pan with parchment paper. Toss the squash with grapeseed oil, turmeric, Shichimi Togarashi, sea salt and black pepper.
    squash prep
  5. Roast the squash in the oven for about 20-25 minutes or until you can insert a knife easily into the squash. You are looking for tender, not mushy.
  6. Finish the squash with chopped cilantro and a squeeze of lime.
Recipe Notes

Need Grapeseed oil? - buy it here

Need Shichimi Togarashi? - buy it here

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Thai Butternut Squash Soup

Butternut squash soup

Winter is the time of year when you want to curl up with hot soups and stews for dinner.

Butternut squash soup is classic but can sometimes be overdone here in San Francisco. This recipe takes a riff on this already delicious soup and kicks it up a little.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Thai Butternut Squash Soup
Sweet, sour, creamy and a little spicy. This ain't your regular old b-nut squash soup. Use organic ingredients whenever available. Recipe by Spencer O'Meara
Butternut squash soup
Servings
cups
Ingredients
Garnish
Servings
cups
Ingredients
Garnish
Butternut squash soup
Instructions
  1. In a large pot cook the onion in avocado oil with a pinch of salt over medium heat until soft, about 5-10 minutes.
  2. Add the garlic, ginger and coriander, cook one more minute.
  3. Add the squash, coconut milk, stock and kafir lime leaf and bring to a boil. Reduce to a simmer and cook until squash is tender.
  4. Remove the kafir lime leaf and discard. Pour the soup into a blender, add the fish sauce and lime juice and blend on high until smooth. ***Place a towel over the top of the blender lid and secure with your hand when blending to ensure that hot liquid does not escape.
  5. Pour the soup into serving bowls and garnish with the cashews, herbs and chiles.
Recipe Notes

Need Avocado oil? - buy it here

Need Kafir lime leaf? - buy it here

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Roasted Cauliflower With Radicchio And Wheat Berries

This roasted cauliflower dish not only tastes delicious but is vibrant and beautiful as well. There are many different colors of cauliflower available these days. Purple, green, orange (also called cheddar) and of course white. Mix them up for fun if you like, they all taste the same!

You can make this recipe gluten free by omitting the wheat berries.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Roasted Cauliflower With Radicchio And Wheat Berries
You can substitute farro or barley for the wheat berries if you can't find them. They all cook up just about the same.
Cuisine Dairy free
Servings
servings
Ingredients
Cauliflower
Wheat Berries
Salad
Cuisine Dairy free
Servings
servings
Ingredients
Cauliflower
Wheat Berries
Salad
Instructions
  1. Pre-heat oven 400 degrees.
  2. Toss together cauliflower, garlic, grapeseed oil and thyme and season with S&P. Spread on to a sheet pan and roast for 20 minutes or until tender. Place into a large mixing bowl.
  3. While cauliflower is roasting place the wheat berries in a pot, cover with water, add a pinch of salt and bring to a boil. Reduce to a simmer, cover and cook about 20 minutes until tender. Drain and add to the mixing bowl with the roasted cauliflower.
  4. Add to the bowl the radicchio, scallion, parsley, mint, and lemon juice, season with S&P to taste and toss everything to combine. Serve warm.
Recipe Notes

Need grapeseed oil? - buy it here

Need wheat berries? - buy it here

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Wild Rice And Kale Salad

This wild rice and kale salad studded with roasted beets and goat cheese makes a beautiful side dish or completely satisfying main course.

Make a big batch at the beginning of the week. This salad holds up great and is just as good cold as it is warm.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Wild Rice And Kale Salad
Cuisine Gluten free
Servings
cups
Ingredients
Roasted beets
Wild rice
Kale
Cuisine Gluten free
Servings
cups
Ingredients
Roasted beets
Wild rice
Kale
Instructions
  1. Pre-heat oven 350 degrees.
  2. Toss the beets in 2 tablespoons grapeseed oil and wrap tightly in aluminum foil. Place package on a sheet pan and roast in the oven until tender, about 1 hour - 1 hour, 15 minutes.
  3. When a toothpick can be inserted easily the beets are ready. Let the beets cool slightly, peel them by rubbing them with a paper towel and slice them in half.
  4. While the beets are roasting make the wild rice. Place the remaining grapeseed oil, diced onion, carrot and celery in a small pot and place over medium heat. Season with salt and pepper and saute until tender.
  5. Add the garlic and thyme and cook one minute more.
  6. Add the wild rice and water and bring to a boil, reduce to a simmer, cover and cook 45 minutes to an hour or until tender.
  7. Fluff rice with a fork and set aside.
  8. In a large bowl add the kale, lemon juice and a pinch of salt. Massage the leaves with your hands breaking down the fibers until they are soft.
  9. Add the halved beets, wild rice, extra-virgin olive oil and pine nuts to the bowl. Adjust seasoning as needed with salt and pepper. Toss to combine and crumble the goat cheese over the top.
Recipe Notes

Need Grapeseed oil? - Buy it here

Need Wild Rice? - Buy it here

Need Pine nuts? - Buy it here

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