Posts tagged breakfast
Golden Milk Smoothie
 
Golden Milk Smoothie

Last spring, I posted this recipe on my Instagram and it got such a great reaction, that I figured I should post it here as well! Plus, I make similar smoothies most mornings, so why not take a few extra moments to make it pretty and snap a couple pics?!

It’s no secret that golden milk has been a hot topic for the past couple of years. I first learned about this magical, anti-inflammatory elixir at herb school. At the time, turmeric was my absolute best friend. My hands were constantly stained a slight yellow due to my constant handling of the herb and more often than not, my mouth was yellow too. (What can I say? I’m a messy and excitable cook.) Turmeric has long been known for its wonderful medicinal benefits, especially when it comes to anti-inflammatory properties. The main constituent of turmeric is called curcumin, which serves as a powerful aid for inflammation and pain related to it. In order to bring out that constituent, you need to add ground black pepper or some sort of fat to your turmeric concoction. Fats such as nuts, oils, coconut, animal fats and butter are great binders and will serve you well in your turmeric journey. I’ve had some really great success with the daily addition of turmeric to my diet when it comes to inflammation, so I am a huge advocate for the lovely golden root.

Golden milk is a ancient, healing beverage from India, traditionally called, haldi doodh. The western version that has been popular in recent years, is indeed a different take on the ancient drink. It’s westernized and glamorized here in the states, but the history is rich and full of flavor. Check out this Bon Appetit article by Beejoli Shah for a first hand account of growing up with the traditional golden milk. I love golden milk and the rise in its popularity, but knowing the tradition surrounding it is important and well worth the time it takes to read about it!

 
Golden Milk Smoothie


Ingredients

1 1/2 cups milk (of your choice)
2 pitted dates
1 tsp turmeric
1 tsp coconut flakes
1 frozen banana, cut into thirds
1/2 tsp nutmeg
1/2 tsp cinnamon
A pinch of ground black pepper
1/4 tbs vanilla extract
OPTIONAL: Honey or agave to sweeten
OPTIONAL: 1 tbs adaptogenic powder blend. I’m using Happy Mushroom by my new favorite company, Pretty Mushroom.


Method

Place all ingredients into a blender (or whatever blendy machine you use to make smoothies) and blend until smooth. Garnish with flower petals, cocoa powder or coconut flakes, if desired. Serve cold.


Pro Tip: Prep your smoothies by placing ingredients in freezer safe bags or containers. It’s okay to freeze powders and other ingredients together. Just add milk or water and you’re good to go.

Golden Milk Smoothie
 
Persimmon Plum Pie
Persimmon Plum Pie

One of my new favorite things about Missoula, is the Saturday winter market that takes place a few weeks from my house. It’s not nearly as crowded and overwhelming at the summer farmers market, but it has just as many amazing treats. In an effort to eat more local while on a strict budget, I’ve discovered that this little market is the best place to spend my money. I’m constantly in awe of the fresh produce that is offered throughout the frosty season and I’ve discovered some really delicious treats to get us through the week.

Last week, we found plums!! Beautiful, little thumb sized plums that remind me of the plums in Sweden. We immediately grabbed some and as soon as I saw them, I knew exactly what I was going to make. Persimmon Plum Pie!!

My experience with persimmons (up until recently) has been iffy. Not understanding that you have to let them get pretty soft before their flavors start to show. It’s like a nice creamy peach. YUM. I added blueberries to cut the intense sweetness with a little bit of blueberry acidity. But you can always leave this out and double up on persimmons, if you’d like!

What’s your favorite pairing with a pie? I’m going to add some homemade yogurt to mine! (Which is Connor’s contribution to the kitchen. I’m too afraid of the instant pot to do it myself. Plus, his yogurt is ahhhmazing.)

Persimmon Plum Pie
Persimmon Plum Pie


Ingredients

Filling

2 cups persimmons, cut into 1/2 inch cubes
2 cups small plums, pitted and halved
1 1/2 cups blueberries
1/4 - 1/2 cup raw sugar (depending on taste.)
1/2 tsp ground allspice
a pinch of salt

Crust

(I admittedly used a pre-made crust for this pie, because I had some in the freezer. But if you want to use handmade dough for the bottom crust of this pie, simply double the following top crust recipe and make sure to pre-bake) 
 
1 1/2 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)

Method


Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 4 tablespoons of water and continue to mix with your hands, adding more water if dough is dry. Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 1 hour or overnight. 

Pre-heat oven to 400ºF. For the filling, combine fruits, sugar, salt and spices in a large mixing bowl and let rest for 20-30 minutes or until mixture has a syrupy consistency along with the pieces of fruit.

Roll dough out into flat round circles, 1/2 a centimeter in height. Make sure the size of the dough is at least 2 1/2 inches longer than your pie pan.  Once fruit has settled, transfer to pie crust to the pie pan, covering the pie innards (ew! but cool!) and trim edges. Decorate as you please with dough trimmings and make sure to cut a few lines into the crust. In a small bowl, lightly beat an egg and brush onto pie. Place in oven and bake for 40 minutes or until crust has become golden. 
 
Let cool for at least an hour before consumption. Serve with greek yogurt or ice cream. 

Persimmon Plum Pie