anti-inflammatory

Pineapple Energy Balls

1 cup freeze dried pineapple
1/2 cup raw cashews
1/2 cup macademia nuts
3 heaping tbls toasted coconut flakes
1 cup medjool dates pits removed (about 10 – 12)
1/8 teaspoon turmeric powder
1/4 tsp ginger powder
pinch of black pepper

Pulse the freeze-dried pinapple in a food processor until a fine powder forms.

Pulse and blend in remaining ingredients until completely combined; it will begin to form a dough ball.

If needed, add 1 tablespoon of water and continue to blend until the dough begins to hold together.

Scoop and form the dough into little balls.

Optional: can roll them in coconut, crushed nuts or hemp seeds if desired.
Store the balls in an airtight container in the fridge or freezer.

Flavor variations: add a bit of lime zest for brightness, or chili powder for a kick!

Yogi Turmeric Tea

Inflammation fighting Yogi Turmeric Tea.

Yogi Tea is the original chai. It’s said that yogi tea purifies the blood, the lungs and the circulatory system. Basically it keeps the immune system strong.

The five spice components are cinnamon, cloves, green cardamom, black pepper, and fresh ginger. I am adding in turmeric root for additional inflammation-fighting booster. Tea is then added; traditionally caffeinated black tea was used for stimulating the digestion and the immune system- however I take some liberties and switch it up with chamomile or other decaf tea. Dairy milk is also typically used to pad the stomach from all the intense spices, though any non-dairy preference works here.

Did I mention it’s delicious? Cuz it is! Ooooh, and your home is going to smell soooo warming, comforting, and wonderful (much better for you than scented candles).

Happy sipping!

Monique

Yogi Turmeric Tea

8 cups water (2 quarts)
1/2 tbl black peppercorns
1/2 tbls whole cloves
1/2 tbl cardamom
4-8 cinnamon sticks
Thumb-size of fresh ginger
Pinky-size of fresh turmeric root
1-2 bags tea

~honey & milk as desired

Bring water to a boil, add all ingredients except tea. Cover and simmer 2 hours.
strain

Remove from heat, add black tea and let cool. Strain.

At this point, you can add milk and honey (to taste) or you can add milk and honey to each individual cup as you drink it.

Either way, store in the fridge. Drink chilled or warm.

Happy Notes:

I like a to add a little extra ginger and black peppercorns for a touch more spice. This is a super easy recipe to adjust to your liking.
This makes a fairly big batch, feel free to cut it in half.

Roasted & Spiced Cauliflower Soup

Is there anything cauliflower can’t do? I love the versatility of vegetable, but also don’t want to forget about the classics- like soup. Like this Roasted Cauliflower Soup.

This is a super easy recipe that is mostly hands off thanks to roasting the cauliflower with all the spices. Just pop it in the blender and it’s good to go. No onions or garlic either so it’s a great option for anyone following a FODMAP diet- but you could add them and roast with the cauliflower if you wanted to.

Happy Eats,

Monique

Roasted & Spiced Cauliflower Soup

1 head of cauliflower (roughly 5-6 cups )

1 tbls olive oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp pink Himalayan or sea salt

1/2 tsp ground ginger

1/2 tsp ground turmeric

1/4 tsp ground cinnamon

1/8 tsp pepper

Juice of 1 orange

Preheat the oven to 400 degrees and line a baking pan with parchment paper.

Break the cauliflower into smaller florets and toss with the olive oil and all the seasonings. Roast in the oven for about 30 minutes or until desired texture is reached.

Cool slightly and place in a blender along with the orange. Add a smidge of water as needed to blend.

NOTES: I really like this soup to have texture, so blend on a low speed to keep this more chunky and hearty. Blend on high if you want it more smooth.