Soothing Golden Turmeric Latte

I’ve never been the biggest fan of turmeric, but I am a fan of it’s anti-inflammatory benefits, and when combined with other spices it’s quite pleasant.

For this latte, I combined this magical spice with cinnamon, ginger, vanilla and cardamom for a wonderful caffeine-free blend.

I also added a pinch of ashwagandha for an added relaxing effect!

This latte is mildly sweet, creamy, spicy and fragrant, with a beautiful golden glow.

Spices are an amazing addition to any diet. They often help to kill parasites, promote healthy blood circulation, promote proper digestive fire and relieve the body of inflammation.

While I do appreciate turmeric, I don’t necessarily think it’s the end all be all of healing herbs and spices. Cinnamon, for example, has some equally fantastic health benefits including the promotion of healthy blood sugar levels, easing of PMS symptoms and enhancement of digestive function.

Is turmeric all hype?

Probably to some extent.

When I was referred to a naturopathic doctor for my chronic depression as a teenager, the first supplement she recommended to me was turmeric.

After a long period of time taking it, I did notice a very small difference, but ultimately I think there were multiple factors in my recovery.

Turmeric has been shown in studies to be a very effective treatment for major depressive disorder.

The benefits are undeniable, so let’s put it in a yummy hot drink and sip away!

Ingredients:

12 oz raw almond mylk
1 tsp maple syrup or raw honey OR 1/8 tsp monkfruit or stevia
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp turmeric powder OR 1 tsp fresh turmeric juice
1/4 tsp cardamom powder
1/4 tsp ginger root powder OR 1/2 tsp fresh ginger juice
1/4 tsp ashwagandha powder
1 tsp coconut oil OR MCT oil
1/8 tsp sea salt

Directions:

  1. Add all ingredients to a blender and blend on high until frothy and golden. To keep this recipe raw, continue blending until warm.
  2. Add to a small saucepan and heat on low, stirring frequently, until desired temperature is reached.
  3. Pour into your favorite cozy mug.

Enjoy! ❤


Good Morning Matcha Latte

Ahh, matcha.

Some mornings, it’s literally a life saver.

Whenever I start my day with a warm, comforting matcha latte, I can just feel the Green Tea gods shining down upon me:

“You’re going to have a good day today, Mackenna, we’ll make sure of it.”

Thank you, matcha.

If you’re a fan of matcha, you know what I’m talking about.

It has gentle, slow-releasing energy that doesn’t end with the same crash as coffee.

Though I love the taste of coffee, it’s always made me anxious and jittery, so I don’t drink it.

If you drink matcha all day like I do, you might also be a matcha snob.

I always try to use organic, grade-A matcha for my lattes, not only because it tastes better, but because it’s often tested for heavy metals and pesticide residues.

Matcha green tea is an antioxidant bomb, and may actually contain cancer fighting compounds.

Matcha originated in Japan, and has been consumed for centuries as a frothy tea.

It’s made from grinding green tea into a fine powder.

Matcha tea is very high in an antioxidant called theanine, which is also believed to attribute to the rich, deep flavor matcha tea has.

You can use any type of milk you like for this recipe, but I usually like to use almond milk.

One cool thing about matcha is that it’s so versatile!

You can add tonic herbs, different flavors like rose, cinnamon or vanilla, or add it to milkshakes, ice cream and desserts.

This recipe is perfect for mornings, especially when a busy day awaits.

I included ashitaba in this recipe, which is an amazing herb – especially for vegans – due to its blood building and nourishing properties.

It also aids in regulating metabolism, supports the immune system and promotes proper digestive function.

It also has a grassy, mild flavor that pairs nicely with matcha.

Ingredients:

12 oz raw almond milk
1 tsp matcha tea powder
1/2 tsp ashitaba powder
1 tsp maple syrup (optional)

Directions:

  1. In a small saucepan, heat the almond milk on low heat until just steaming.
  2. Add to a blender with the matcha, ashitaba and maple syrup.
  3. Blend until super smooth. (Alternatively, if you have a high speed blender, you can heat the latte in the blender by blending it on high until warm – about 2-3 minutes. This keeps the recipe raw as well.)
  4. Pour into your favorite mug.

Enjoy! ❤