Golden​ ​Milk​ ​Tea

Serves 4

Ingredients:

4 2" pieces fresh turmeric grated (or 4 teaspoons dried ground turmeric)
2 2" pieces fresh ginger grated
3/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
4 cups water
4 teaspoons honey
1/2 cup almond milk (optional)

  1. Combine the turmeric, ginger, cinnamon, and pepper in a small bowl.  Bring the water to boil.  Turn off the heat.  Add 1 heaping teaspoon of the turmeric mixture directly into the water and steep for 5 minutes.
  2. Using a fine mesh strainer*, strain the tea into a heat-safe container and stir in the honey and milk.
  3. Store the remaining spice mixture in a glass container and keep in the refrigerator for up to a week.

*Another option of steeping the tea is to use a loose tea bag.  Fill the loose tea bag with 2 teaspoons of the turmeric mixture and steep in the hot water for 5 minutes.  Then add the honey and milk.

 

© MW Culinary Wellness, LLC 2013-2017

Lemony Lentil and Quinoa Salad

MAKES 6 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 25 minutes

Visual appeal is a vital though often ignored aspect of good digestion, as a mouthwatering response to the food on your plate prompts greater production of saliva, which helps break down food from the moment it hits your tongue. When I’m teaching, I like to use quinoa to underscore the importance of appearances. After an unenthusiastic glance at a bowl of cooked plain quinoa, the response is usually “Doesn’t look like much. Kinda tan.” Then we go to work on it, studding the quinoa with tiny green lentils and a blast of color from cucumbers, tomatoes, parsley, and mint that gets people excited about this dish. It looks like an edible painting by the time we’re done. Now that’s my idea of art. 

1/2 cup dried lentils, preferably
Le Puy green lentils, rinsed well
2 cloves garlic, peeled and smashed
1 bay leaf
Sea salt
1 3/4 cups water
1 cup white quinoa, rinsed well in cold water and drained
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of ground cinnamon
1/4 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon grated lemon zest
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
2 small English cucumbers, peeled, seeded, and diced
1 cup diced tomato or halved cherry tomatoes
2 tablespoons crumbled organic goat’s milk or sheep’s milk feta cheese (optional)


Put the lentils, 1 clove of the garlic, the bay leaf, and 1/4 teaspoon of salt in a saucepan and add water to cover by 2 inches. Bring to a boil over high heat, then decrease the heat to low, cover, and simmer until the lentils are tender, 20 to 25 minutes. Remove from the heat, drain well, and discard the garlic and bay leaf. Spritz with a bit of the lemon juice and let cool to room temperature. Meanwhile put the water, the remaining clove of the garlic, and ¼ teaspoon of the salt in a separate saucepan and bring to a boil over high heat. Stir in the quinoa.

Decrease the heat to low, cover, and simmer for 15 to 20 minutes, until the water is absorbed. Remove from the heat, transfer to a large bowl, and discard the garlic. Add the cumin, coriander, and cinnamon and fluff with a fork until well combined. Let cool to room temperature.

Put the lemon juice, olive oil, lemon zest, and salt in a small bowl and whisk to combine. Add to the quinoa, along with the lentils, mint, and parsley, and fluff with a fork until well combined. Chill for at least 2 hours. Add the cucumbers and tomatoes and fluff with a fork to combine. Taste; you may want to add a squeeze of lemon juice or a pinch of
salt. Sprinkle with the feta before serving.

Variations: For a nutritional boost from cruciferous vegetables, add 1 cup of arugula when you add the cucumbers.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. 

To print this recipe, press the printer icon below.

Apple-Raspberry Nut Crumble

MAKES 6 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 45 minutes


Here’s an example of equal parts observation and inspiration. I went over my friend Wendy’s house because she was testing an apple crumble recipe. I was tasting it, and started dipping my bites into a slowly burbling pot of raspberry sauce and going nuts over the sauce. Wendy silently noted what was going on, and after I left she tried the combination and had her own “aha!” moment. As she pondered how nicely their flavors—tart opposite sweet—tangoed together, she eventually came up with this recipe. It’s a veritable health factory: raspberries help with everything from keeping skin elastic to fighting inflammation, walnuts are high in omega-3s, and apples have pectin for soothing the tummy. Call it serendipity or just a keen eye, but either way this is a sweet bite that was meant to be.

Filling

2 teaspoons extra-virgin olive oil
3 cups Granny Smith apples, peeled and sliced into 1/4-inch-thick wedges
Pinch of sea salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of freshly grated nutmeg
1 cup unfiltered apple cider
1/2 teaspoon vanilla extract
1 cup fresh or frozen raspberries

Topping

1/2 cup coarsely chopped walnuts
1/4 cup almond flour, homemade or store-bought
1/4 teaspoon ground cinnamon
3 tablespoons Grade B maple syrup
1 tablespoon extra-virgin olive oil
 
Preheat the oven to 375°F.
 
To make the filling, heat the olive oil in a skillet over medium heat. (If you use an 8-inch ovenproof skillet, you can bake the crumble right in the skillet.) Add the apple slices and salt and sauté for 2 minutes. Add the cinnamon, allspice, and nutmeg and cook, stirring gently and frequently for 3 to 4 minutes. Add the apple cider and bring to a boil. Decrease the heat to low and simmer until the apples are tender, about 5 minutes. Remove from the heat and stir in the raspberries and vanilla. Transfer to a pie plate. (You can skip this step if using an ovenproof skillet.)
 
Meanwhile, make the topping. Put the walnuts, almond flour, and cinnamon in a small bowl and stir to combine. In a separate small bowl, whisk the maple syrup and olive oil together.
Pour into the walnut mixture and stir until well combined.
 
To assemble and bake the crumble, spoon the topping evenly over the filling. Bake for about 35 minutes, until the topping is golden and the filling is bubbly. Let cool for at least 10 minutes. Serve warm or at room temperature.
 
Cook's Note:  You can eat this crumble for breakfast if you like; try it with a dollop of yogurt on top.

Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. 

To print this recipe, click on the printer icon below.


 

Grandma Lottie’s Gravenstein Applesauce

MAKES: 6 PINTS  •   PREP TIME: 30 minutes • COOK TIME: 20 minutes

10 pounds Gravenstein apples peeled, cored, and evenly sliced ¼” thick
1 cup water
1/2 cup sugar
3/4 teaspoon ground cinnamon
1 teaspoon sea salt


Prepare canning jars by running through dishwasher on regular cycle. Once washed place jars on a towel lined sheet pan and keep hot in a 225 degree oven until you are ready to fill them.  Place lids in a pot of water and bring to a boil, keeping at a simmer until ready to use.

Fill a boiling water canning pot so that jars placed on the wire rack inside the canner will be covered by 1-2” of simmering water for processing once they are filled with hot applesauce.

Combine apples and water in a large heavy bottomed pot and bring to a boil over medium high heat, stirring often.  Reduce heat, cover and simmer until apples begin to soften and break down (usually takes 12-15 minutes).  Stir often to prevent scorching.

Add sugar, cinnamon and salt, continuing to stir until apples are soft enough to mash with a potato masher.  Mash until apples have a consistently coarse and chunky texture.

Immediately remove jars from the oven and fill with hot applesauce, leaving a ½” headspace.  Gently run a non-metallic spatula between the sauce and jar sides to release air bubbles.  Wipe rims and threads clean with hot towel, top with hot lids, then firmly screw on bands.

Place filled jars carefully in canner with water at a gentle rolling boil; cover canner and process for 15 minutes, maintaining water at a boil the entire time.  When processed, turn off heat and allow jars to sit for 5 minutes or so, and then use a jar lifter to lift carefully from canning pot to a towel lined tray or sheet pan to cool.
 
Cook’s Note: you can make this and not preserve it, skip the canning procedures and just make the applesauce. Eat the whole thing or just freeze it! If you’re not preserving you can substitute coconut palm sugar or maple syrup for the sugar. 

Treasured Family Recipe from Julie Burford, my Soup Sister and Culinary Co-Conspirator

To print this recipe, press the printer icon below.
 

Slow-Roasted Spiced Peaches

MAKES ABOUT 1 CUP • PREP TIME: 10 minutes • COOK TIME: 1½ hours

I owe this one to my mom, who taught me all about peaches, in her own inimitable style. Didn’t matter what peach dish she was making—peach kuchen, peach cake, peach you-name-it—Mom had a scrumptious way with peaches. These peaches are simple and absolutely intoxicating; take peaches at the height of their season and toss them with cinnamon, ginger, and just a spritz of lemon juice. You’ll find yourself making excuses to be in the kitchen while these goodies roast, cause they just smell soooooo good. 

1 tablespoon Grade A Dark Amber maple syrup
1 1/2 teaspoons extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1 teaspoon freshly grated ginger, or 1½ teaspoons ground
4 peaches, peeled and sliced
2 teaspoons very thinly sliced fresh mint

Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

Put the maple syrup, olive oil, lemon juice, salt, cinnamon, and ginger in a large bowl and whisk to combine. Add the peaches and stir gently until they are well coated.

Spread the peaches on the lined baking sheet in a single layer. Bake for about 1 1/2 hours, until the peaches are moist and about a third their original size, stirring and redistributing them halfway through the baking time. Let cool for 5 minutes, then transfer the peaches and any remaining juices to a bowl. Gently stir in the mint, then let sit for 5 minutes for the flavors to meld. Serve warm or at room temperature.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. 

To print this recipe, press the printer icon below.