Beyond A Foodie

Category: Uncategorized

  • Golden Milk Chai

    Fall Day Long

    if you’re in love with pumpkin spice, chai, warm drinks and overall fall greatness, this is definitely a recipe you will love adding to your collection. golden milk is a variation of traditional Indian chai masala, which features the bright yellow spice, turmeric.

    Turmeric is an immune health superstar, which contains curcumin, the polyphenol that gives it its amazingly bright color and provides antioxidant properties to the body. Curcumin must be paired with black pepper to increase its bioavailability, or the ability for your body to absorb it. Though turmeric itself is mild in flavor, it has been used as a natural colorant in curries, soups, drinks and even beauty, clothing!

    Golden milk has been consumed for centuries as a medicinal beverage, but it also happens to be delicious! My rendition contains both fresh and dried turmeric, as well as candied ginger, other flavorful spices. This makes it perfect for fluctuating temps, when your immune system is susceptible to cold and flu. The addition of raw honey adds a touch of sweetness and more health benefits. This recipe can be done ahead of time, via stove and used as a concentrate that will last for 5-7 days. To create a vegan version on this drink, simply swap your milk for coconut cream/milk!




    Golden Milk Chai

    • medium saucepan
    • fine mesh strainer
    • milk steamer
    • 4 1/2 c water
    • 1 tbsp ground turmeric
    • 1 tsp nutmeg ground
    • 1 1 inch piece turmeric (sliced)
    • 1 2 inch piece ginger root (sliced)
    • 3 cinnamon sticks
    • 3 clove buds
    • 6 cardamom pods (cracked)
    • 1/4 tsp black peppercorns (cracked)
    • 1 tsp vanilla extract
    • 3 t honey
    • 1 c full fat milk or coconut milk

    1. In a medium saucepan, combine water turmeric, ginger, cinnamon, nutmeg, cinnamon clove and black pepper vanilla and honey.

    2. Bring to a boil and reduce to a simmer. Simmer for 20 minutes, remove from heat and let steep an additional 20 minutes using a fine mesh strainer, strain chai into a jar for storage. Store in refrigerator until ready to use.

    3. To use, combine 1 part chai to 1 part milk on and add to a saucepan via stovetop or a to milk steamer. Heat until warm and transfer to a mug for serving. Garnish with ground cinnamon and turmeric. serve immediately.

    Drinks
    beverages, hot, international, Tea, vegan

    Pin It


  • Moroccan Chickpea Stew

    Morocco and the middle east for a colorful, flavorful and of course healthy meal. No one said holistic eating had to be boring. Why not make it great? Hearty, spicy and sweet moroccan chickpea stew.

    This recipe is filled with antioxidants. Ginger, turmeric, tomatoes and garlic all have great anti inflammatory properties. lentils and chickpeas are hearty sources of iron + protein, keeping you full longer. Harissa is a spicy roasted pepper paste that is mostly used in tunisian, libyan and algerian cooking, but has also made its way into moroccan and middle eastern cuisines as well. You can find harissa at most asian/european grocery stores and markets.

    Check your local grocery store for naan, pita or moroccan flatbread with natural ingredients. The beauty of using a variety of fresh vegetables, legumes, spices and herbs, is a colorful plate, and a properly nourished body. This recipe is sure to please family as well impress plant and meat eaters alike when entertaining.

    Moroccan Chickpea Stew

    • 2 tbsp  coconut oil
    • 2 tbsp  coriander (ground)
    • 1 tbsp turmeric (ground)
    • 1 tsp cumin (ground)
    • 2 tbsp harissa chili paste
    • 1 tbsp fresh ginger (diced)
    • 3 cloves garlic (minced)
    • 1 medium onion (diced)
    • 2 jalapeños (diced)
    • 2 cups tomatoes (diced)
    • 1.5 cups chickpeas (cooked)
    • 3/4 cups red or yellow lentils
    • 1 cup vegetable stock or water
    • 1.5 T raw honey
    • 1 T  cilantro (chopped)
    • 1 T parsley (chopped)
    • salt and pepper tt

    1. Bring a 4 quart sauce pan to medium heat. Add oil and spices, gently swirl until spices begin to sizzle and become aromatic, about 2 minutes. Add onions, peppers, ginger, garlic, and harissa. Gently sauté to keep mixture from burning. Lower heat and continue to cook vegetables until they begin to soften, stirring as needed.

    2. Next, fold in tomatoes, chickpeas and lentils. the mixture will begin to sizzle. Stir gently and add stock (water) and lentils. Cover and simmer for 30 minutes, or until lentils are tender and mixture has thickened. Add more stock/water to prevent scorching if needed. Remove from heat and season. Fold in remaining ingredients and serve immediately.

    Nutritional Info

    • serving size 307 g
    • amount per serving in calories 441
    • calories from fat 122
    • % daily value*
    • total fat 13.6g21%
    • saturated fat 6.9g34%
    • cholesterol 0mg0%
    • sodium 232mg10%
    • potassium 1067mg30%
    • total carbohydrates 67.3g22%
    • dietary fiber 16.7g67%
    • sugars 21.2g
    • protein 16.4g
    • vitamin a 29% • vitamin c 73%
    • calcium 12% • iron 37%
    • * based on a 2000 calorie diet

    Pin It


  • Argentinian Inspired Beef Empanadas

    Okay, 2 things I won’t lie about: a) I ate this entire recipe by myself, and b) I would not blame you if you did either.  

    Traditional Argentinian Empanadas feature distinctive flavor profiles such as savory, slightly sweet and tart using ingredients such as sweet raisins and tart, briny olives. 

    These empanadas are stuffed with flavors profiles that pay homage to the classics while acting as a bridge to american palates.  Keeping those distinct flavor profiles, through the substitution of lemon juice, garlic and sweet potatoes. Beef is a must for this dish, as it is the most popular protein to use.

    These are packed with protein, super filling and made to please. Side with this dipping chimmichuri for a boost of flavor. Opt to bake instead of frying, for a firmer, flakier crust. Make these in advance by prepping up until refrigeration step and transferring to parchment-lined sealed container for storage. Store in the refrigerator for up to two days or freezer for 3 weeks. To bake, simply transfer to a baking sheet directly from frozen and add 20 minutes to bake time.


    Argentinian Inspired Beef Empanadas

    Empanadas

    • 2 9 inch pie crust dough
    • 1 lb lean ground beef
    • 1 c sweet potato (peeled and diced)
    • 2 cloves garlic (minced)
    • 1 small onion (diced)
    • 1/2 tsp ground cumin
    • 2 tbsp parsley (chopped)
    • 1/2 juice lemon
    • 1 tbsp olive oil
    • TT salt/pepper
    • 1 egg (beaten)

    Chimichurri Sauce

    • 1/4 c parsley
    • 1/4 c cilantro
    • 1 tbsp oregano
    • 1 clove garlic
    • 1/2 juice and zest lemon
    • 1/2 c virgin olive oil
    • TT salt and pepper

    For Chimichurri

    1. Combine all ingredients in a food processor or blender and lightly pulse until all ingredients are the consistency of a loose paste. Adjust seasoning and transfer to a serving container.

    For Empanadas

    1. Preheat oven to 375º. Boil sweet potato in a medium pot of salted water and cook until just tender. Drain potatoes and set aside to cool.

    2. Meanwhile, bring a heavy bottomed skillet to medium-high heat. add olive oil, beef and cook until meat begins to lose color and start to brown. Break up beef into smaller, bite-sized pieces as it cooks. Add onion, garlic, cumin and continue to sauteé until the mixture becomes aromatic, about 3 minutes.

    3. Finally, add lemon juice sweet potato, and fold gently to incorporate. Add parsley and season mixture with salt/pepper to taste. Let mixture cool before assembly.

    To Assemble

    1. Make sure pie dough is less than 1/4 inch thick. If too thick, roll out to achieve proper thinness. Using a large round biscuit cutter (about 4.5 inches), cut out dough rounds.

    2. Whisk egg with 2 tablespoons of water to make egg wash. Set aside. Add 2oz (about 1/4 cup) of beef filling to half of each round. Brush edges with egg wash and fold each round in half to create a semicircle. Crimp (pinch) edges of semicircle to seal empanada. use a paring knife to add a small slit to allow steam to escape. Transfer prepared empanadas to parchment lined baking sheet. Refrigerate for 15 minutes (up to overnight). To bake, brush empanadas with egg wash and transfer to oven. Bake until crusts are golden and crisp, about 20-30 minutes. allow empanadas to cool for 5 minutes before serving. Serve with chimichurri sauce.

    Pin It


  • Think Pink : Holistic Habits for disease prevention

    In honor of breast cancer awareness month, i thought about ways i could contribute to the cause. As someone who has seen many loved ones affected by this (and other) cancer, the subject was pressing on my heart. Just in time, i was asked by a fellow church member to create a presentation to educate others on the importance of holistic eating and its impact on breast cancer prevention. I was so honored to be approached and wanted to share with you. *

    Healing requires an approach of wholeness to achieve wellness

    Detection is key, and its truly easier to prevent disease rather than cure it. However it does not mean that healing is not achievable. This includes (but not limited to), medical treatments, emotional support of family and friends, light exercise, spiritual balance, a healthy diet and doing activities that one loves. Experts have proven that patients who have a well rounded course of treatment do better than those who only choose one.

    Things that cause disease in the body: Free Radicals

    Oxidative stress is when the body contains too much oxygen, giving a chance for free-radicals to develop in the body. Free radicals are unhealthy cells that travel throughout the body and allow cancerous cells to develop and thrive. This occurs when our bodies are bogged down by stress, sedentary lifestyle, environmental factors (such as exposure to heavy metals, smoking, and using unhealthy grooming products) and nutrient empty foods.

    Two ways to drastically reduce oxidative stress in the body is through healthy eating and exercise.

    Though eating whole, fresh foods can be more expensive than eating processed food, in the long run, you safe time, energy and money.

    Exercise is free! You don’t have to pay anyone to move around.

    Healthy eating rules of thumb

    Eat the rainbow. antioxidant rich foods. Antioxidants are substances that promote heathy cell regeneration, reduce inflammation of the body, and improve the your overall health.

    Antioxidant rich foods are usually fresh, including color-rich produce, like green leafy vegetables, sweet potatoes, berries, seeds, nuts and more. When in doubt , eat meals that contain a variety of color and is close to unprocessed as possible.

    See: *beet cous cous pilaf*

    Frozen over canned if you do not have access or time to prepare raw fruits and vegetables for cooking, opt for frozen over canned. Frozen produce is quick-frozen after picking, rather than cooked during the canning process.

    How to eat fresher for cheaper. If you do not have the budget for organic or non-go produce. Try to eat produce that is abundant for the season you are in ie, tomatoes and berries for the summer, leafy greens in the fall and peas in the spring. Growing produce within season is usually requires fewer pesticides herbicidesand less processing/transport. those savings get passed on to you .

    Last but definitely not least. stay hydrated! If you’re thirsty, it means your body has already told you its craving more water. A good rule of thumb for the amount of water you should be drinking is one fluid oz for half your body weight. So, if you weigh 180lbs, divide that by half for 90lbs and convert to 90 fl. oz. The body is made of 70% water and needs ample water to maintain proper functions in the body. Infused waters are a great way to incorporate more water to your diet while adding flavor and some extra vitamins to your daily beverage rotation.

    Check out the recipes provided and please share with a friend! has adopting a healthier lifestyle helped you in your journey of disease prevention/recovery? i’d love to hear in the comments!

    *I am not a medical professional these statements have not been evaluated by the FDA. Please use your own judgement and consult your medical practitioner for more information regarding your health.

    Hydrating Infused Water Recipe: Dragon Berry

    • 1 gallon purified water
    • 1 pink dragonfruit (peeled and diced)
    • 8 oz strawberries (halved)

    1. Combine all ingredients in a container and let infuse for 2 hours under refrigeration, up to overnight. Enjoy immediately after infusing.

    Pin It


  • Kale & White Bean Soup

    When you’re craving something warm and filling, yet robust. This is your go-to. Light enough to keep you going through lunchtime. Being easy on your wallet is a lovely side effect as well. 

    With few ingredients, the ones that are on the plate (or in the bowl) have to shine bright. my version of this italian favorite calls for cannellini (also known as white kidney) beans. they have a tender texture and savory flavor that holds well in the soup. if you don’t have cannellini, any white bean will substitute just fine! Learn more about 4 different types of white beans[here](https://www.camelliabrand.com/4-types-of-white-beans-whats-the-difference/),  

    I opt for canned tomatoes over fresh, simply because they’re always in season. a fire-roasted variety ads an extra layer of smoky flavor to the broth. Last, kale! almost any variety will do, as long as it’s fresh! frozen kale may lose its crunch in the cooking process. Using fresh kale also allows this soup to hold well, and can even be made in advance for meal prep, or next-day entertaining.


    Kale & White Bean Soup

    • 2 tbsp olive oil
    • 2 cloves garlic (sliced)
    • medium onion (small diced)
    • bunch kale (stems removed, chopped)
    • 1 tsp dried oregano
    • 1 tsp ground fennel seed
    • 1 can fire roasted tomatoes
    • 1 15 oz can cannellini beans (rinsed and drained)
    • 1.5 qt. chicken or vegetable stock
    • tt salt and pepper

    1. Bring a large saucepan to medium heat. Add olive oil, garlic, and onions. season with salt. Sweat until vegetables are translucent, stirring to prevent browning, about 2 minutes. Add oregano and fennel to the pot, and fold into onion/garlic mixture until incorporated.

    2. Add chopped kale to the pot, and saute until greens just begin to wilt. About 1 minute. next, fold cannellini beans, tomatoes, into the pot.

    3. Reduce heat to low, and pour broth into the pot. Cover and allow to simmer until kale is tender, about 20-25 minutes.

    4. Remove from heat and adjust seasoning. serve immediately with crusty Italian bread.

    Pin It


  • Bananas Foster Oatmeal

    Disclaimer: this is definitely brunch bait! Super rich maple brown sugar oatmeal topped with sweet caramelized bananas kissed with a touch of brandy!

    Making caramel can be intimidating to a beginner. My advice is to take your time! The small amount if sugar required in the recipe makes 1 tiny batch of caramel. If your batch goes to far, simply rinse out your pan and start over. Its better to practice than to eat bitter bananas! Don’t skip the flambe of your bananas (or “nanas” as my daughter calls them) as doing so will leave your final product with a bitter alcohol aftertaste.

    Opt for a stainless steel or copper non-stick pan for making your caramel and bananas. The heat distribution of these tools makes a difference [over cast iron or aluminum] in your caramel.

    Vegan friendly version: swap the milk to plant based, such as a rich cashew or coconut milk, and swapping the butter for coconut oil.

    Bananas Foster Oatmeal

    • 2 cups old fashioned rolled oats
    • 2.5 cups water
    • 1 tbsp maple syrup
    • 1/4 cup brown sugar (divided)
    • 1 tsp vanilla extract
    • 1/2 tsp ground nutmeg
    • 1/2 tsp ground cinnamon
    • 1/2 tsp salt
    • 2 bananas (cut in half lengthwise)
    • 1 oz brandy
    • 1 tbsp butter
    • 1 cup milk of choice
    • pepitas and coconut shavings for garnish

    Maple Brown Sugar Oats

    1. In a medium saucepan, combine water, oats, maple syrup, half of brown sugar, vanilla extract, spices and salt cover and let stand for at least 5 minutes before transferring to a stove.

    2. Place saucepan on medium-low heat. And allow oats to come to a simmer, Stirring to prevent scorching. Cook until oats are fluffy and liquid is absorbed. Cover and keep warm until ready to plate.

    3. In a separate saucepan, heat milk until just warmed. Do not boil. Set aside when heated through.

    Caramel Bananas

    1. Add remaining brown sugar to a medium stainless or non stick saucepan. Bring sugar to medium heat and allow to slowly melt and caramelize sugar. Lift pan from heat and swirl to reduce the risk of burning.

    2. As soon as sugar begins to brown, add bananas (sliced side down) and butter to the pan. Reduce heat to low and allow caramel to coat bananas. Use wooden spoon or spatula to gently flip banana halves and repeat coating process.

    3. Bring flame to medium, add brandy to pan and use a lighter to flambé the liqueur. As soon as flames begin to reduce, remove the pan from heat. Season bananas with a dash of salt.

    Assembly

    1. Divide warm oatmeal between bowls. top with warmed milk. Top oats with caramel bananas and any leftover sauce. garnish with pépitas and coconut shavings and serve immediately.

    Pin It


  • Pozole Rojo & Breakfast

    If you’re freezing like I currently am in chicago, then this is the right soup for you. Pozole is a rich mexican stew that is filled with spicy flavors and is typically made with hominy and pork, but you can use any protein you’d like. Hominy is enriched corn that’s been processed with lye to change the structure of the kernel. If you’re a fan of grits, then congratulations, you’ve had hominy! The texture is a bit inexplicable, but if you love it, you love it! The neutral flavor makes it perfect for absorbing all the deliciousness in the stew. Rojo refers to its red color, although some pozoles are made green.

    My recipe is made with chicken that’s been cooked in the soup until it falls apart. The bonus recipe is the brainchild of an accident that made for an amazing breakfast, who knew! Scroll on below to get both recipes.

    You can find anchos or guajillo chilies at any mexican or latin american grocery store. If you don’t have them on hand, substitute with another red chili!

    If you’re freezing like I currently am in chicago, then this is the right soup for you. Pozole is a rich mexican stew that is filled with spicy flavors and is typically made with hominy and pork, but you can use any protein you’d like. Hominy is enriched corn that’s been processed with lye to change the structure of the kernel. If you’re a fan of grits, then congratulations, you’ve had hominy! The texture is a bit inexplicable, but if you love it, you love it! The neutral flavor makes it perfect for absorbing all the deliciousness in the stew. Rojo refers to its red color, although some pozoles are made green.

    My recipe is made with chicken that’s been cooked in the soup until it falls apart. The bonus recipe is the brainchild of an accident that made for an amazing breakfast, who knew! Scroll on below to get both recipes.

    You can find anchos or guajillo chilies at any mexican or latin american grocery store. If you don’t have them on hand, substitute with another red chili!

    Pozole Breakfast Recipe

    This is more of an accident turned amazing breakfast. The day after making my original pozole recipe, I ended up over reducing my soup and ending up with an amazingly rich, flavorful chicken/hominy mix. I simply plated it up and topped with fried eggs. Replicate this breakfast by following the directions above except, reduce chicken stock to 1.5 cups. When cooking the soup base step, continue to simmer until almost all liquid is absorbed. Top with a fried egg and cilantro.

    Pozole Rojo & Breakfast

    • 2 medium guajillo chilies
    • 1 medium ancho chili
    • 2 jalapenos (diced)
    • 1 large onion (small diced)
    • 2 cloves garlic (crushed)
    • 2 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp paprika
    • 1 t olive oil
    • 1 12 oz can diced tomatos
    • 1 qt chicken or vegetable stock
    • 1 14 oz can hominy
    • 1 lb cooked boneless chicken, (shredded (optional))
    • tt kosher salt
    • cilantro, lime slices, cabbage, radish for topping ((optional))

    1. In a heatproof bowl, place dried chilies. Pour enough hot water over chilies to cover. Set aside to reconstitute for about 10 minutes after the chilies have softened, remove from the water (do not discard). Place chilis in a blender or food processor to puree, adding some of the reserved liquid until the mixture resembles a loose paste. Set aside.

    2. Place a 4-Quart sauce-pot on medium-low heat. Add oil, cumin, coriander and paprika to the pot and swirl until spices become aromatic. Next, add the onions and garlic and sweat until translucent. Add the chili paste and saute for 2-3 minutes. Add tomatoes, chicken stock, hominy, and chicken and simmer until flavors have developed about 25 minutes. Remove from heat. Adjust seasoning and divide into bowls while hot. Top with desired toppings and serve immediately.


    Juanitas Hominy Mexican Style, 25 oz (packaging may vary)

    Dried Ancho Chiles Peppers 4.25 oz, Great For Sauce, Chili, Stews, Soups, Mole, Tamales, Salsa and Mexican Recipes by Ole Rico

    Guajillo Chiles Peppers 4 oz Bag, Great For Cooking Mexican Chilli Sauce, Chili Paste, Red Salsa, Tamales, Enchiladas, Mole With Sweet Heat And All Mexican Recipes by Ole Rico

    Pin It


  • Easy Pizza Dough Recipe

    This no-knead bread recipe from the italian dish blog has become my hands-down go to for making dough on the fly. This recipe was originally written in 2015, but the methodology and direction from the italian dish is timeless. She has since updated the recipe, but i still love to refer to both posts when using this adaptation. See the first recipe here, and the second one here.

    This is the most versatile “set-it-and-forget-it” bread dough and its perfect for those who are intimidated with baking. Use this bread recipe to whip up everything from bread loaves, rolls, quick baguettes and even pizza dough! I like to add honey to my water/yeast starter, to give the dough a touch of sweetness and softness. I’ve halved my recipe to yield enough dough for two large pizzas.

    I do recommend a pizza stone for this recipe, as it helps the dough form a “crunch on the outside, chewy on the inside” crust. If you don’t have one, a pizza tray or sheet pan lined with parchment do well also!

    Notes from the italian dish blog: *this dough is much more easy to work with if you let the dough rise all night, so I highly recommend making your batch of dough the day(s) before you want to use it. The dough actually develops more flavor the longer it sits in the fridge! You can keep the dough in the fridge for 2 weeks.

    Refer to the original and updated posts for insight on how to use this recipe for making and baking bread loves.


    Easy Pizza Dough Recipe

    • 1.5 cups warm temperature water
    • 2.5 tsp instant yeast
    • 2 tbsp honey
    • 2.5 tsp kosher salt
    • 3 1/4 cups flour ((i use half bread flour and half regular ap flour))

    1. Warm the water slightly. It should feel just a little warmer than body temperature, about 100º. Warm water will rise the dough to the right point for storage in about 2 hours.

    2. Add yeast and honey to the water in a 5 quart bowl or container with a lid. Allow to sit for 5-10 minutes, until the yeast has dissolved.

    3. Mix in the flour add all of the flour and salt at once, measuring the flour by scooping it and leveling it off with a knife. mix with a wooden spoon – do not knead. Kneading is unnecessary.

    4. You’re finished when everything is uniformly moist, without dry patches. this step is done in a matter of minutes. The dough should be wet and loose.

    5. Allow to rise. cover with a damp towel or lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours.

    6. Longer rising times will not hurt your dough. you can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try this method, it’s best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.

    7. For pizza dough preheat oven to 400º. Place pizza stone on middle rack of oven if using. Remove proofed dough from refrigeratior. Split dough in half. dust surface with flour, and use a floured rolling pin to roll out first half of dough into rounds that are about a half inch thickness. Optional: roll edges of dough to create a crust and brush with oil to promote browning. Transfer to parchment sheet and allow to proof (about 20 minutes) before topping with pizza ingredients repeat with remaining dough.

    8. Transfer unbaked pizza to pizza stone in over. If you are not using a pizza stone, transfer unbaked pizza to baking tray. Bake pizza until dough begins to puff and turn golden brown.

    9. Allow to cool before slicing.

    Specialty Tools and Ingredients

    Unicook Heavy Duty Ceramic Pizza Grilling Stone, Baking Stone, Pizza Pan, Perfect for Oven, BBQ and Grill, Thermal Shock Resistant, 15×12 Inch Rectangular, 6.6Lbs

    Red Star GlutenFree Active Dry Yeast, 0.75 oz, 3 ct, 3 pk

    Pin It


  • Sheet Pan Rosemary Maple Salmon

    If I were to describe this meal in three words, it would be quick, colorful and flavorful. The beauty of this recipe is that you simply put together the maple rosemary sauce, season your vegetables, throw all meal components on one sheet pan and glaze your salmon before putting the tray under the broiler. Opt for raw vegetables; your fish and veg will cook at a similar rate. Maple syrup aids caramelizing the salmon quite nicely while giving the robust rosemary a contrast. Always use real maple syrup, “maple flavored” substitutions pale in comparison to the real thing. I prefer to use fresh rosemary but only had dried on hand at the time. Either will do well!

    Sheet pan salmon is fast enough to be on the table for a hungry family during weeknights, yet beautiful enough to entertain on the weekends. If you’re not a fan of beans or carrots, switch up your vegetable choice for an interesting variety.


    Sheet Pan Rosemary Maple Salmon

    • 1 3 lbs side fillet of salmon
    • 1/4 c maple syrup
    • 1 tbsp rosemary (chopped)
    • 2 tbsp olive oil
    • 1 clove garlic (minced)
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 medium red onion (thinly sliced)
    • 1/2 lb green beans
    • 1/2 lb wax beans ((optional))
    • 1/2 lb baby carrots
    • tt salt and pepper

    1. Set broiler to 450º. In a small mixing bowl, combine maple syrup, olive oil, rosemary and salt. Whisk until incorporated. Set aside.

    2. In a larger mixing bowl. Add olive oil, garlic salt and pepper. Add onions, beans and carrots to the bowl and toss to incorporate. Adjust seasoning. place vegetables on a parchment lined baking sheet, leaving room for the salmon.

    3. Place salmon fillet skin side down. Use a paper to pat fillet dry. Pour maple rosemary mix atop salmon only and brush onto the surface of the salmon.

    4. Broil salmon and vegetables until salmon is warm in the center, and golden brown. vegetables should show signs of caramelization as well. Check salmon regularly to prevent burning.

    5. Let cool for 5 minutes before serving.

    Add Your Heading Text Here

    Butternut Mountain Farm 100% Pure Maple Syrup From Vermont, Grade A (Prev. Grade B), Dark Color, Robust Taste, All Natural, Easy Pour, 32 Fl Oz, 1 Qt

    Pin It


  • London Fog Latte

    All about Earl Grey

    Of all the coffee and tea drinks, london fog lattés are my favorite go-to tea drink for the changing weather here in chicago. London fogs are so near and dear, that i even created a beauty product based on the fragrant flavors. London fogs get their name from the british classic earl grey tea, mixed with a touch of cream.

    This strong black tea is infused with the oils/rinds of citrus fruit bergamot. It is said that this was accidentally discovered centuries ago, during the tea trade, when the earl of grey sampled black tea that was packed and shipped with bergamot fruit from india. The tea had such a distinct flavor, that it was donned earl grey tea!

    Make this recipe for a classic coffee latte alternative, or try with your favorite scone for a real english afternoon tea experience.

    Tips for a better cup

    Don’t skip out infusing your tea for the full amount of time before adding the hot milk. Fat from the cream inhibits the infusion process.

    The addition of vanilla and lavender accent the distinctive bergamot flavor while boosting the richness of the cream. If you are using plant-based milk for this recipe, opt for richer milk, like cashew or coconut.

    I’ve decided to use david’s tea earl grey creme as my loose-leaf tea of choice, but any loose leaf earl grey will do. if you do not have tea infusers, check out these handy t-sac biodegradable tea bags. They or perfect for making tea bags out of your own loose leaf tea.











    London Fog Latte

    • 2-3 tsp lose leaf earl grey tea
    • 8 oz water (boiling)
    • 4 oz half and half or plant based milk
    • 1/8 tsp vanilla extract
    • 2 tsp agave syrup ((optional))

    1. Place tea in a tea bag or tea infuser and place in a 12 oz cup. Pour hot water atop tea bag_infuser and let steep for 6-8 minutes. Meanwhile, combine cream_plant based milk and vanilla extract. Steam until frothy.

    2. If you do not have a milk steamer, gently heat milk on stove top and whisk vigorously until a foam forms. Do not boil. remove from heat.

    3. Add agave syrup to tea and stir to combine. Pour vanilla infused milk in the cup of tea. Top with lavender buds and serve immediately.

    specialty ingredients and tools

    T-Sac Tea Filter Bags, Disposable Tea Infuser, Number 1-Size, 1-Cup Capacity, Set of 100

    Fu Store 2pcs Stainless Steel Mesh Tea Ball 2.1 Inch Tea Infuser Strainers Tea Strainer Filters Tea Interval Diffuser for Tea

    DAVID’s TEA Organic Cream of Earl Grey Loose Leaf Tea, Premium Black Tea with Bergamot and Vanilla, 2 oz

    Pin It