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.

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!

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

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