Warming Spice Gut Healing Tonic

One of the issues I am always working on is my gut health. After spending years of dealing with digestive issues, I have finally found ingredients that help with calming my digestive system. I love tonics like this because they are also calming to make and sip, further aiding in quelling my digestive distress.

This recipe includes many of these calming and healing ingredients. They are blended in a creamy, comforting drink with warming spices that are known to increase the flow of qi in the body. Coconut butter not only tastes incredible, but is an anti-inflammatory ingredient along with ginger, cinnamon and turmeric, which combined do wonders for digestion. Adding a bit of ground black pepper to the drink before and/or after blending, activates the turmeric and makes it more effective. 

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients for 1 Tonic:

• 1 cup hot boiling

• 1 cup coconut milk (simple without gums if possible)

• 1/2 tsp ground turmeric

• 1/2 tsp cinnamon

• 1/4 tsp ground ginger

• 1/4 tsp nutmeg

• 1 pinch of ground black pepper

• Optional: one serving of collagen peptides

Method:

• Add all ingredients to a high speed blender and blend on high for 1 minute

• Pour into a mug and sprinkle a little bit of cinnamon and ground black pepper on top before enjoying (pepper activates the turmeric so be sure to add a pinch before and/or after blending!)

Find even more gut healing ingredients in my Good Gut Fuel E-Book!

Sweet Potato + Parsnip Bone Broth Soup

While this recipe was made with bone broth, which I am going to be focusing on highlighting the benefits of, it can be made vegan by subbing the bone broth for vegetable broth and will still taste delicious! Since I am not vegan, but do avoid dairy, sugar and soy, I was excited to discover the Bone Broth Diet featured in the new Osso Good Bones cookbook. I don't follow any particular diet besides just eating the foods that I have learned make me feel best, but it is so helpful when I find a collection of recipes that align with the foods I generally try to incorporate and avoid! In terms of the actual bone broth, I love that Osso Good Bones was developed by an herbalist who incorporates ancient Chinese herbs, is made with tons of fresh veggies and comes from trusted meat sources.

The cookbook inspired me to incorporate more bone broth into my diet and use it in some of my favorite recipes. This recipe is one that I created using a few of my favorite winter root veggies and almond milk as a dairy alternative to making cream based soup!

So why include bone broth in this recipe and try incorporating it in your diet? Bone broth:

• Boosts immunity

• Helps digestion

• Improves skin, bone, nail and hair health

• Is anti-inflammatory

• Has been shown to improve sleep cycles and overall energy

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients:

• 2.5 pounds sweet potatoes

• 5 small or 2-3 large parsnips

• 1 onion

• 4.5 c Osso Good Bone Broth or any chicken/beef bone broth

• 1.5 c almond milk

• 1 tsp cinnamon

• salt/pepper

• Optional: brussel sprouts, coconut yogurt and/or avocado for topping

Method:

• Chop up the potatoes, parsnips and onion

• If using a slow cooker, put all of the ingredients except the almond milk in the slow cooker on high for 5.5 hours. If not using a slow cooker, roast the veggies at 400 degrees under very tender.

• If you have an immersion blender, add the almond milk to the slow cooker and puree all ingredients in the slow cooker with the blender. Add all the ingredients and blend in a large pot if you did not use the slow cooker.

• If you do not have an immersion blender, add a little bit of the stew-like concoction to a high speed blender and puree in 4 batches. Add salt and pepper to taste as you are blending.

• Optional: chop up brussel sprouts and roast with oil, salt and pepper at 400 degrees until crisp. Use the crisp leaves as a topping.

• Optional: top with coconut yogurt and/or avocado

Try swirling in coconut yogurt and a few slices of avocado for another topping option

Turmeric Roasted Cauliflower Salad with Roasted Garlic Tahini

Turmeric is a natural way to improve gut health and reduce inflammation. Combining turmeric with black pepper brings out its detoxifying properties. This salad also incorporates radicchio which has many digestive benefits.  The dressing can be made ahead and stored for up to a week.

This cauliflower is great on its own as a side dish without the salad as well

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!

Download my Kitchen Checklist Now!

Powered By ConvertKit

Ingredients:

• 1 head garlic

• 1 head radicchio

• 1 green such as arugula/spinach/romaine

• Turmeric

• Cumin

• 2-3 large carrots

• 1/2 cucumber

• 1 head cauliflower

• salt/pepper

• Olive or avocado oil

• 1 lemon

Method:

• If making dressing ahead, roast the head of garlic and set aside 5 cloves for the cauliflower and 4 cloves for the dressing.

• Tahini Dressing: Add tahini, juice of 1 lemon, garlic, 2 tbsp oil, salt and pepper to food processor. Pulse until combined. Add 1tbsp of water at a time and pulse until dressing is your desired consistency (should be thin enough to drizzle but thick enough that it's still creamy)

• Salad: Shred radicchio with a sharp knife, curl carrots with a vegetable peeler or mandolin, thinly slice cucumber and toss with the green.

• Cauliflower: Cut into florets and toss with oil, salt/pepper, roasted garlic (or chopped up raw if you did not roast ahead) a generous amount of turmeric and about 1 tsp of cumin (I probably use over a tbsp of turmeric because I love it but if you are to sure how much you like it try a tsp for the first time). Roast at 400 degrees for about 45 minutes or until fork tender and slightly charred, tossing halfway through.

• Add cauliflower to the salad and drizzle the tahini dressing