cardamom moon milk

Cardamom moon milk is a delightfully fragrant warm milk you can drink anytime but is particularly beneficial before bed. Cardamom, ashwaganda, butterfly pea flower powder, coconut oil and honey, added to the milk of your choice, make this drink delightful. It is the perfect way to ease into sleep.

cardamom moon milk
butterfly pea flower powder
cardamom moon milk
cardamom moon milk

I struggle with anxiety often, depression too. I’ve noticed them to be particularly prevalent about 7-10 days before my period starts. Suddenly I don’t sleep well, my energy tanks, my moods are that of a 3 year old toddler’s, and my tolerance level for even the most mundane things, significantly lessened.

I find myself enjoying life fully about 2.5 weeks out of the month. Anyone else here with me? Men, if you’re reading this, you may not be experiencing these symptoms but possibly witnessed them.

So I’ve turned to some adaptogenic herbs, particularly ashwaganda for some support. Thousands of years of use in Ayurvedic medicine and double blind placebo controlled studies in pub med convinced me that maybe there’s something there I need to pay attention to.

Thus, in steps ashwaganda. But frankly ashwaganda on its own does not impress my tastebuds. It’s decent in smoothies, but an ice cold drink late at night doesn’t do it. Now warm drinks are a different story. You see, I have a pretty serious obsession with decaf Lady Grey tea, so after I’ve indulged in my obligatory glass of wine (or two) with dinner, I usually like to retreat to a cozy cup of tea.

But recently I’ve also brought in moon milk to join the warm drink party. So whether it’s during the day or in the evenings, I’ve regularly been enjoying a warm cup of cardamom moon milk.

There’s something ethereal and enchanting about moon milk. From the moment I first heard of moon milk, I knew I wanted to create a recipe for myself. I’ve had my fair share of spiced milks in recent years but I have to say, this one is rivaling my all time favorites - golden milk.

Though truthfully there’s a place for both of them because this one has a distinct and different taste; all because of the cardamom, ashwaganda and butterfly pea flower powder.

So what is moon milk anyway?

Moon milk is a whimsical term used for what in known in Ayurvedic medicine simply as warm milk with spices and honey. And it is most commonly consumed before bed time to aid with sleep.

Moon milk can be made with any milk you’d like and basically any combination of spices. Most of the time, moon milk also tends to have a beautiful color, all because of the spices and adaptogenic herbs.

What is in cardamom moon milk?

One of my all time favorite spices has got to be cardamom. I’ve realized just how many recipes I’ve made that contain cardamom and this made me quite happy because it’s truly one of the most exotic and fragrant spices. It is also rich in antioxidants and helps improve digestive symptoms.

Aside from cardamom, I’ve already mentioned ashwaganda, which has naturally calming properties, reduces cortisol, helps to regulate hormones and mitigates inflammation.

Butterfly pea flower powder (Clitoria Ternatea) has the dreamiest color blue and works sublimely with the cardamom and ashwaganda. It is said that butterfly pea flower helps to reduce anxiety, helps lower stress levels, aids with sleep, provides a good dose of antioxidants and acts as a natural aphrodisiac.

I also like using coconut oil as it adds a rich texture and also helps to promote sleep along with raw honey. And as far as milk, you could use almond, coconut or cashew milk as the base. I’ve tried it with all 3 and they all taste delightful!

One extra step I take is to add the mixture to a blender and give it an extra frothy consistency. Think of your favorite latte but in cardamom moon milk form.

Why drink cardamom moon milk?

Sleep and hormones. That’s pretty much all I need and I’m sold! As mentioned before, cardamom moon milk is especially beneficial if you’re struggling with hormone imbalance and/or sleep. It’s a relaxing way to end the evening and provide your body with a dose of antioxidants.

Is cardamom moon milk only for women?

Absolutely not! Ashwaganda is an adaptoenic herb with no side effects and anyone can take it safely. The only thing I would advise against is taking ashwaganda and butterfly flower powder without first speaking to your doctor if you’re pregnant or nursing.

Tips for making great cardamom moon milk

Everything in the food and drink world has its little quirks, things that make it mediocre or great. So let’s get to some tips that can make this milk frothy and delicious!

About cardamom

Cardamom can go from wonderful to way overpowering easily so be sure to measure out exactly 1/4 tsp and if you find it too strong, you can use a little less.

Blend your cardamom moon milk

The thing with moon milk is you really want to have a blender handy. A small one works just fine. I use my NutriBullet, which has been been serving me well for years, nearly every day. When you’re adding ashwaganda, butterfly pea flower powder and cardamom directly to the pot, you’re not going to get them to mix very well with just a spoon so I opt for blending the milk once it has warmed through.

If you don’t have a blender, that’s no problem, you could take a large jar and add all the moon milk ingredients (aside from honey) to it, shake it up really well, then heat it.

But for the frothiest cardamom moon milk, a blender will do the trick.

To sweeten or not sweeten moon milk

This is your call. I find that I like it both ways and have actually been skipping out on the honey quite frequently, especially if you’re looking to keep it low carb. The coconut oil provides a nutty natural sweetness that you may not need to add any honey at all, but this is something you can experiment with.

Also, if you do choose to sweeten with honey, add it at the very end, right before you’re about to blend.

Do you have to add coconut oil to your moon milk?

That’s a hard one. Of course you do not, but if you want that froth and rich taste, this can really only come from adding the coconut oil. But if you’re not a fan of coconut oil, feel free to make it without. It’s still going to be delicious!

So whichever way you choose to make your cardamom moon milk, I hope you will enjoy it as much as I do! I’d love to hear your thoughts…

cardamom moon milk
cardamom moon milk
cardamom moon milk

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cardamom moon milk

  • prep time: 2 minutes

  • cooking time: 5 minutes

  • makes: 1 serving

Ingredients:


Equipment:


Directions:

Combine all ingredients aside from honey in saucepan. Simmer for 5 minutes. Pour in blender carefully and add honey if you’d like.

Blend for 20 seconds and serve right away.



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Cardamom moon milk is the ideal drink right before sleep. Cardamom, ashwaganda, gorgeous butterfly pea flower powder, coconut oil and honey make this soothing drink my favorite go to for great sleep. #moonmilk #cardamom #ashwaganda #calmeats #vegan #paleo #whole30 #hormonebalance #sleepdrink #ayurvedicmilk #cardamommoonmilk
Cardamom moon milk is the ideal drink right before sleep. Cardamom, ashwaganda, gorgeous butterfly pea flower powder, coconut oil and honey make this soothing drink my favorite go to for great sleep. #moonmilk #cardamom #ashwaganda #calmeats #vegan #paleo #whole30 #hormonebalance #sleepdrink #ayurvedicmilk #cardamommoonmilk
Cardamom moon milk is the ideal drink right before sleep. Cardamom, ashwaganda, gorgeous butterfly pea flower powder, coconut oil and honey make this soothing drink my favorite go to for great sleep. #moonmilk #cardamom #ashwaganda #calmeats #vegan #paleo #whole30 #hormonebalance #sleepdrink #ayurvedicmilk #cardamommoonmilk

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one pan greek lemon chicken with baby potatoes

Some foods simply belong together. This one pan greek lemon chicken with baby potatoes dish is easy to make and requires hardly any clean up. Everything is transferred from stove top to oven and you will end up with moist, tender chicken and flavorful lemony potatoes.

one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
lemon and thyme

A few years ago my father mentioned that I'm 1/16th Greek. He currently resides in Romania but is completely enthralled with Greece and its culture. So much so that he used my grandmother's maiden name (which is Greek) on one of his poetry books and does so for most of his writing. He visits Greece as much as possible and likes to share all his adventures and stories through photos, writing or in person. I'm certain that given the opportunity, he would live there permanently. 

I see a lot of similarities between Greeks and Romanians. They're often very honest (even if you don't like it), loud, talkative, passionate, they love to sing, dance and are all about their food and wine. Though I never had an obsession with Greece to the extent of my father's, I can relate on a food level and wine level. 

On his side of the family, I grew up eating food that was heavily steeped in traditional Greek cooking. My grandmother, a culinary whiz, would spend a good chunk of her day in the kitchen whipping up delicious stews that left the tiny apartment smelling divine. Though meat was often a challenge to obtain, my grandparents had no problem waiting in line for hours only to return home and cook for several more. It's just how things were done.

Two weeks ago, while doing my weekly shopping, I spotted some beautiful potted thyme. I had no idea what I would make with it but decided it was coming home with me regardless and I would figure it out later. But while watching an episode of Parts Unknown about the Greek Isles several days later, I had my answer. I would without a doubt whip up something Greek inspired - an homage to the 16th of my heritage. 

I wanted something simple yet flavorful, involving lemon, oregano and obviously thyme. And also something that required little clean up. The answer was a one pan Greek lemon chicken with baby potatoes. The flavors of thyme and oregano take me right back to my grandparents little kitchen. 

Tips for making the perfect greek lemon chicken with baby potatoes

There are a few simple steps you can take to make sure this dish turns out perfectly every single time. While simple to make, the chicken can quickly dry.

The best chicken for greek lemon chicken

I like using chicken thighs with skin on as the skin will add a lot of extra favor and moisture to the chicken. Skinless chicken thighs will work just as well but you will not get that crispy skin you’re after. I’ve made it with both so if you’re unable to find thighs with skin on, no problem - go for skinless.

Marinate chicken for at least 1 hour

I’ve read that marinating any meat particularly chicken for extended periods of time isn’t necessary. I agree but also disagree with this statement. I like to give myself whenever possible at least one hour to let the flavors sit with the chicken. They infuse under the skin, making it particularly crispy and delicious. If I have more time to work with, I don’t have a problem letting the meat sit with the flavors.

Cooking chicken in a cast iron skillet

I love cooking in cast iron. I’m a firm believer that it enhances nearly every food that’s cooked in it. It adds that certain je ne sais quoi.

Make sure your skillet is nice and hot prior to adding chicken, which should go in skin side down first and get a nice sizzle.

If you don't have a cast iron pan yet, I highly recommend it. It's without a doubt one of the best investments I've ever made and use it nearly every day. It's also ideal for transferring the cooking process from stovetop to oven. You may need a pair of strong hands to move it but it's most certainly worth the weight. 

Baby potatoes make a difference

If possible, always look for fresh, organic baby potatoes. They will get a nice crispy outer layer from the lemon, oil and herbs, while the center will remain nice and creamy. Baby potatoes don’t need peeling beforehand, which makes them ideal candidates for this greek lemon chicken dish. Nearly every market sells baby potatoes so you shouldn’t have any trouble finding them.

Dried or fresh oregano?

This is entirely up to you. Oregano is one of the healthiest herbs and I have an abundant stash of dried oregano in my house at all times. Fresh is a bit harder to come by as it’s not always available at my local market. But if you have fresh oregano and wish to use that instead of dried, go for it. The ratio will be 6 tsp fresh instead of the 2 dried.

one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes

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one pan greek lemon chicken with baby potaotes

  • prep time: 10 minutes

  • marinating time: 1-12 hours

  • cooking time: 45-50 minutes

  • makes: 4 servings

Ingredients:

  • 4-5 fresh sprigs of thyme

  • 1 tbsp lemon juice

  • 2 tsp dried oregano (or 6 tsp fresh)

  • 2 cloves garlic, minced

  • 1 1/4 tsp salt divided

  • 1/4 tsp freshly ground pepper

  • 1/4 cup olive oil + 1 tbsp

  • 5 lemon slices

  • 1.5 lbs chicken thighs

  • 1 lb baby potatoes cut in half

Equipment

  • cast iron pan or other oven safe pan

  • container with lid or Ziplock bag

Directions

  1. In container or bag, combine lemon juice, oregano, minced garlic, 3/4 tsp salt, 1/4 cup olive oil pepper and chicken and mix well. Place in refrigerator and marinate for at least one hour or up to 12 hours. 

  2. Preheat oven to 400 degrees. 

  3. In cast iron pan heat 1 tbsp olive oil. Remove chicken from bag and add to pan, reserving the marinade. Cook chicken on both sides for 3 minutes. 

  4. Meanwhile, add potatoes to marinade bag along with 1/2 tsp salt, mix well and let sit until chicken has finished searing. Add potatoes and remaining marinade to chicken and arrange them evenly around chicken thighs. Add thyme sprigs and nestle lemon slices between chicken and potatoes. 

  5. Add to preheated oven and let roast for 40 minutes giving potatoes a stir once half way through cooking. 

  6. Drizzle with additional olive oil and a squeeze lemon juice and salt and pepper to taste. Serve with a side crunchy green beans. 



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One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes
One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes
One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes

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salad nicoise

Salad Nicoise may just be the most perfect salad ever invented! It’s protein rich, flavorful and packed with vegetables. A healthy lunch or dinner any time of year!

salad nicoise
salad nicoise
canned tuna
potatoes and green beans
garlic
salad nicoise

Late summer has a certain quality to it I cannot pinpoint. The vibrancy of spring and early summer, a distant memory, insects at their loudest. Bird song is largely subdued now as there are fewer of them around. Trees have taken on a deep green color with some pops of yellow and brown throughout. There is a certain relief from the flurry and buzz of months past. It’s always a little bitter sweet, this cycling through seasons. But what good fortune to be able to live in a place with seasons.

So what to eat in late summer? My cooking is a little confused, admittedly. I oscillate between fall and summer food. On one hand, I crave diving right into comfort food (see previous recipe), but on the other, I want to hold on to summer’s sweetness. So I decided I would go with a Salad Nicoise recipe that can transition easily from summer to fall. And I would be using one of my all time favorite ingredients as the star of this salad. Tuna! But not just any tuna - St. Jude Tuna!

When it comes to making Salad Nicoise, the quality of each ingredient is essential. And this is particularly why I wanted to use none other than my favorite olive oil packed tuna from St. Jude Tuna. In my opinion, it is the best tuna as the quality is simply unmatched.

So what is Salad Nicoise?

Salad Nicoise is a traditional French salad originated in Niece. It gets its name from Nicoise olives, which are only grown in that particular region. Early purists had a very specific way of making Salad Nicoise, which included artichokes, anchovies, red peppers, tomatoes and olive oil. But purity isn’t in my vocabulary and I enjoy breaking cooking rules as often as possible. So I have my own version of it. That’s the beauty of playing with food after all.

One of the best Salad Nicoise I ever had was at a tiny cafe in Montauk many, may years ago and I’ve never forgotten how well the ingredients worked together. So I set out to re-create my own version with some of my personal favorites.

Sourcing the best tuna for Salad Nicoise

There are times when I’m forgiving with ingredients in a recipe. I’ll happily use vegetables that have sat in the crisper for some time to whip up a quick soup. I’ll use herbs that have surpassed their peak, etc. But when it comes to Salad Nicoise, the quality of the tuna makes all the difference. First it does have to be wild caught, good tuna, it also has to be packed in olive oil. Anything else will simply just taste mediocre. This is why I love using the St Jude Tuma, Mediterranean Solid Albacore for this Salad Nicoise. It adds the perfect texture and flavor and balances out all other ingredients.

Can you vary the vegetables in the Salad Niciose?

You certainly can. I like sticking with a newer version of Salad Nicoise which includes potatoes and green beans. But you can change the vegetables out as you see fit. If you’re a tomato lover, go for tomatoes, if you prefer green olives to black olives, do that. If you’re not a fan of artichokes or red pepper, you can leave them out or switch them out.

I encourage you to try sourcing organic if possible and the freshest ingredients you can. While all ingredients are served together, each stands on its own marinating in the tangy dressing. So having the freshest possible ingredients will take a Salad Nicoise from ordinary to extraordinary.

What to use in this version of Salad Nicoise

Naturally, my first favorite, tuna, soft boiled eggs, boiled potatoes, blanched green beans, marinated artichokes, roasted red peppers, olives and to spruce up the classic olive oil (which I love by the way), I’ve decided to go with a garlic infused dijon dressing, which in my opinion works beautifully with every single ingredient. Dijon to me is French essence.

Can you make this Salad Nicoise low carb/paleo?

Absolutely! If you’re strictly paleo, you can skip the step of boiling potatoes and just go for the green beans. You could certainly use sweet potatoes if you really wanted but I don’t think you’d end up with the same overall taste and feel. If you’re paleo, you may just want to leave the potatoes out.

If you don’t like Dijon mustard

If you happen to not like Dijon (I promise I won’t judge you), feel free to use a high quality olive oil, lemon juice, garlic, salt and pepper. I wouldn’t add a vinegar to this, as the marinated veggies add enough depth. A vinegar may be a bit too intense and will mask all the layers of flavors that are quintessential in Salad Nicoise.

If you want more

If you’re looking to serve a bigger crowd just double up on the quantities. You can use a larger pot for boiling the eggs, potatoes and green beans.

I hope you will love this Salad Nicoise as much as I do!

salad nicoise
salad nicoise
salad nicoise-13.jpg

salad nicoise

  • prep time: 10 minutes

  • cooking time: 20 minutes

  • makes: 2 servings

Equipment:

  • medium pan

  • small mixing bowl

  • large mixing bowl

  • large serving plate

Ingredients:

For the salad

For dressing:


Directions:

  1. In medium pot, bring 4 cups of water to boil. Slowly add eggs and cook for 7 minutes (set a timer). Carefully remove eggs and drop in large bowl of ice water for 1 minutes. Remove and set aside.

  2. Add potatoes and beans to boiling water. Set timer for 4 minutes. Remove beans and add to ice water. Set timer for another 7 minutes for the potatoes. Remove potatoes and add to ice water as well.

  3. Meanwhile whisk all ingredients under dressing.

  4. To plate. Peel eggs and cut in half, remove tuna from can and break up with your hand arranging it on plate. Arrange all other ingredients on plate and drizzle with dressing.

  5. Sprinkle with extra salt and plenty of freshly ground black pepper.



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Salad Nicoise may just be the most perfect salad invented. Tasty St Jude Tuna works beautifully with, crunch green beans, creamy potatoes, soft boiled eggs, briny vegetables and tangy dressing. It’s one recipe that’s on repeat in my house. #saladnicoise #nicoisesalad #tunanicoisesalad #tunanicoise #calmeats #salad #pleosalad #whole30salad #whole30 #paleo #glutenfree #dairyfree #realfood #stjudetuna
Salad Nicoise may just be the most perfect salad invented. Tasty St Jude Tuna works beautifully with, crunch green beans, creamy potatoes, soft boiled eggs, briny vegetables and tangy dressing. It’s one recipe that’s on repeat in my house. #saladnicoise #nicoisesalad #tunanicoisesalad #tunanicoise #calmeats #salad #pleosalad #whole30salad #whole30 #paleo #glutenfree #dairyfree #realfood #stjudetuna
Salad Nicoise may just be the most perfect salad invented. Tasty St Jude Tuna works beautifully with, crunch green beans, creamy potatoes, soft boiled eggs, briny vegetables and tangy dressing. It’s one recipe that’s on repeat in my house. #saladnicoise #nicoisesalad #tunanicoisesalad #tunanicoise #calmeats #salad #pleosalad #whole30salad #whole30 #paleo #glutenfree #dairyfree #realfood #stjudetuna

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polenta with mushrooms, kale and roasted carrots

A super simple creamy polenta recipe with a tasty mushroom, kale and red onion sauce, along with dijon brushed roasted carrots. It's vegan, gluten and dairy free.

freshly picked carrots
bunch freshly picked carrots
freshly picked carrots
fresh carrots
kale, mushrooms, carrots and red onion

I like routine - it can be cathartic, even necessary. But at times can feel oppressive and restrictive. When I become particularly aware of the daily repetition, a slightly suffocating feeling emerges from the depths of my being, gripping, like two imaginary hands forcibly choking me. Breath doesn’t flow in and out the way it ought to, energy feeling trapped. 

There’s an urging to depart from repetitive thoughts, actions and ways. And perhaps not in a grand fashion, like picking up and moving to a new country but by simply changing something in my routine. Even the slightest shift can suddenly redirect my focus, rearrange my thinking and open up new ideas. That’s when I feel an ease, a release, a lessening in the grip around my throat. Breath flows steady. In and out. 

I believe these smothering feelings are necessary for growth and change. It’s our body and mind’s way of sending us signals that we need to refocus and rearrange, if only energetically. I often think it’s in those moments that the universe is trying to tell us something and all we have to do is listen. It can be something substantial or merely changing up routine in the kitchen. 

Feeling stagnant comes in many forms and I realized that no matter how much I love fresh tomatoes, zucchini and strawberries, there comes a point in the season where I just want to move on, experience something new and fresh. And sure, there’s still over a month of summer left, but I’m finding a certain shift happening every August. I’m ready to experiment with fall produce. 

Luckily I need not look too far for inspiration as my little garden is the perfect muse. A few kale leaves and a bunch of carrots set the tone for the recipe. I had leftover red onion along with some sliced mushrooms in the fridge and pulled it all together in no time. But there was one thing missing. A base for what would be a mushroom ragout and roasted carrots.

While neither paleo nor whole 30, but certainly gluten free, today’s recipe base holds a certain sweetness for me and was a staple growing up. And it is a 180 from what I normally cook but I wanted to go with it. I’m talking about polenta. I felt it was the ideal companion for the flavorful mushrooms, kale and roasted carrots. 

It’s become one of my favorite dishes not just because it’s incredibly easy to make but but tasted really freaking delicious! You won’t miss the meat as the mushrooms create a rich and hearty sauce that’s rich yet healthy and nutritious. But you could always experiment with a protein if you wanted to. Check out the below suggestion.

Should you soak the polenta first?

While not necessary if you’re in a hurry, I highly recommend it. I do eat some gluten free grains from time to time, and when I do, they usually have to be soaked first. That makes a big impact on digestion and can cut down on the anti-nutrients often found in grains.

Can you use a paleo substitute for polenta?

Absolutely! You can find a recipe for home made cauliflower rice here and what you’ll want to do is just give the cauliflower rice some additional pulses until it reaches the desired polenta size.

Can you add a protein?

Yes, you can. I’ve tried several variations of this recipe and it works particularly well with a quality sausage. Before you start cooking the onion, you could simply cook the sausage first, remove and set aside and then add in the onions and continue with the recipe. Before serving, just slice the sausage and toss it in with the mushroom mix.

Whichever variation you make, you’ll find this to be a perfect comfort food for any time of year, but it works especially well once the season turns a little cooler.

kale mushrooms and red onion
polenta with mushrooms, kale and roasted carrots
polenta with mushrooms, kale and roasted carrots
polenta with mushrooms, kale and roasted carrots
polenta with mushrooms, kale and roasted carrots

polenta with mushrooms, kale and roasted carrots

  • soaking time: 12 hours

  • prep time: 10 minutes

  • cooking time: 30 minutes

  • makes: 4-6 servings

Ingredients:

  • 1 cup dry polenta

  • 3 cups water

  • 1/2 cup broth of your choice

  • 2 tbsp ghee

  • 5 tbsp olive oil divided

  • 1 lb portabella mushrooms

  • 1/2 red onion, chopped

  • 2 cloves garlic, minced

  • 2 cups chopped kale

  • 1 tsp chopped fresh thyme

  • 1 lb carrots with stem

  • 1 1/2 tsp salt divided

  • 1/2 tsp ground pepper, divided

  • 1 tsp dijon mustard

  • 1 tsp lemon juice

  • 1/2 cup dry white wine (or broth if whole 30)

  • optional: chopped Italian parsley


Equipment:

  • sheet pan

  • parchment paper

  • soup pot

  • small mixing bowl

  • large skillet (preferably cast iron)


Directions:

  1. In large soup pot, add polenta along with 3 cups water, 1/2 tsp salt, cover and let soak overnight.

  2. The next day, start simmering polenta for 10 minutes stirring continuously. Add broth and continue simmering, while stirring regularly for another 10-15 minutes. Add ghee and if you want, additional salt and turn heat to the lowest setting and continue simmering.

  3. * If you don’t want to pre-soak the polenta, just follow package instructions.

  4. Meanwhile preheat oven to 400 degrees.

  5. Trim greens off carrots and slice them in half. Add carrots to parchment paper lined sheet and add 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp freshly ground pepper and combine. Roast carrots for 25 minutes or until tender but with a slight bite.

  6. In small mixing bowl combine dijon mustard, 3 tbsp olive oil and 1 tsp lemon juice and whisk well. Set aside.

  7. Meanwhile, preheat cast iron skillet on medium heat, add 1 tbsp olive oil and chopped red onion and a pinch of salt. Cook until translucent, about 10 minutes. Next add garlic and cook for 30 seconds. Turn up heat, add wine or broth and deglaze pan for 2 minutes.

  8. Reduce heat back to medium and add sliced, mushrooms, thyme and kale. Cook for 10 minutes until mushrooms are soft and kale has wilted.

  9. Remove carrots from oven and immediately brush with 1/3 of the dijon lemon and oil mixture.

  10. Add the remaining mixture to the mushrooms and stir well.

  11. To plate, add polenta, roasted carrots, mushroom mixture and if you want, sprinkle with chopped parsley or additional thyme.

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Polenta is easy to make and versatile. Add a quick mushroom ragout and roasted carrots and you’ve got a delaicious, vegan, dairy free and gluten free dinner! Check it out for yourself! #vegan #calmeats #polenta #vegetarian #glutenfree #dairyfree #polenta #mushrooms #fallrecipes #fallfood #comfortfood
Polenta is easy to make and versatile. Add a quick mushroom ragout and roasted carrots and you’ve got a delaicious, vegan, dairy free and gluten free dinner! Check it out for yourself! #vegan #calmeats #polenta #vegetarian #glutenfree #dairyfree #polenta #mushrooms #fallrecipes #fallfood #comfortfood
Polenta is easy to make and versatile. Add a quick mushroom ragout and roasted carrots and you’ve got a delaicious, vegan, dairy free and gluten free dinner! Check it out for yourself! #vegan #calmeats #polenta #vegetarian #glutenfree #dairyfree #polenta #mushrooms #fallrecipes #fallfood #comfortfood

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glazed lemon loaf cake from the chinese medicine cookbook

Start your day with this lemony and uplifting loaf cake or have it as a snack or desert! If you love lemon, you’re guaranteed to love this cake!

glazed lemon loaf cake
egg shells
loaf cake-3.jpg
lemons, coconut flour and basil

Whenever I make any sort of dessert, somehow, I find myself instinctively gravitating towards chocolate. I’m attracted to it like moths are to flame and realized just recently how many chocolate desserts I’ve made for the blog. But not today! Today is all about lemons! And that’s a good thing because lemon just so happen to be an ingredient I’m never without. And that’s not an exaggeration. I will pack lemons for overnight trips, in case I don’t have easy access to a market. And yes, my clothes and travel bag may have a hint of lemon and that’s quite pleasant, but I digress.

So, where was I? Right, I wanted to introduce today’s recipe, glazed lemon loaf cake, which immediately caught my eye when browsing through my friend Stacey Isaac’s newly released cookbook: The Chinese Medicine Cookbook: Nourishing Recipes to Heal and Thrive.

Since I grew up eating loaf cakes for breakfast quite often, I thought this was a wonderful recipe to explore, which instantly took me back to my childhood. Only this lemon cake uses gut healthy ingredients and is bursting with lemon flavor and you get just the right amount of sweetness.

So aside from being sounding delicious, what drew me to Stacey’s cookbook is that all of the recipes are meant to heal and nourish the body through food by focusing on traditional Chinese Medicine principles. The entire book is filled with wisdom. You can learn about the basic concepts of Chinese Food Therapy, what foods are best to eat at what time of year.

And I only thought it appropriate that I make a recipe which focuses its flavors on Fall, since we’ll soon be entering the season. And while this glazed lemon loaf cake is a healthy indulgence, it also uses a fair amount of lemon, which in Chinese Medicine is said to help with improved digestion, hydration, soothing dry skin, relieving coughs as well as constipation.

Is the lemon loaf cake grain free?

Yes, the cake is paleo, grain free, gluten free and dairy free and of course this works out for us! It is sweetened with nothing but honey, is nutrient dense, high in protein and flavorful. I can’t wait to share this recipe with you all! And I hope you enjoy this cookbook as much as I did! You can order it right here and get a dose of Chinese Medicine insight.

Tips for making lemon loaf cake

I recommend cooking the cake on the middle rack and making sure the oven door stays closed until you get to about 45 minutes. Then test it with either a knife or toothpick to make sure the cake fully cooks.

Also, while I opted for hand whisking, if you prefer a mixer, that will give you the smoothest possible consistency.

Is the glaze mandatory

I thought that cake was wonderful with and without the glaze so it is entirely up to you if you want to take the additional step. It will add additional moisture to the cake so again, it’s completely up to you!

glazed lemon loaf cake
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glazed lemon loaf cake from the chinese medicine cookbook

  • prep time: 10 minutes

  • cooking time: 45 minutes

  • makes: 1 loaf

Ingredients:

For cake:

  • 6 large eggs

  • ¼ cup coconut oil, melted and cooled plus extra for coating pan

  • zest and juice from 2 lemons

  • 3/4 cup almond or cashew milk

  • ⅓ cup raw honey, melted and cooled slightly

  • ⅔ cup coconut flour

  • 1 1/4 tsp baking soda

  • ¼ tsp sea salt

For glaze:

  • 2 Tbs coconut oil

  • 2 Tbs raw honey

  • 2 Tbs almond milk

  • zest and juice from 1 lemon

  • ½ tsp pure vanilla extract


Equipment:

  • large mixing bowl

  • loaf pan


Directions:

  1. Preheat the oven to 350°F.

  2. Grease a loaf pan with the coconut oil.

  3. Put all of the cake ingredients into the bowl of a mixer and mix until well combined.

  4. Pour into the loaf pan.

  5. Place on the middle rack of the oven and bake until a knife inserted into the center comes out clean and the top is golden brown. About 45-50 minutes.

  6. Remove the cake from oven and let the pan cool on a rack.

  7. When the pan is cool, remove the cake and let it cool completely on the rack, out of the pan.

  8. For the glaze: add all of the glaze ingredients into a small pot and simmer over low heat until it's all melted together. Turn off heat and let cool slightly

  9. When the cake is completely cool, pour the glaze over the top of the cake. Enjoy!


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If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert
If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert
If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert

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