Recipes
Breakfast
Protein Smoothie
INGREDIENTS: 1-2 TBSP Turmeric Tea Spice Blend*, 1-2 frozen bananas, 1/2 cup almond butter, 1 TBSP Coconut oil, 1 scoop of halal or kosher collagen powder, 2-3 Medjool dates (or squeeze of date syrup), 2 cups of milk of choice (coconut, almond, etc), pinch of celtic sea salt.
OPTIONAL: Chia Seeds, Hemp seeds, protein powder, alchohol-free vanilla syrup or paste
DIRECTIONS: Put everything in the blender, and blend until smooth. Add more liquid if you like
*Use your strained spices from your tea if you'd like
Breakfast
French Toast
INGREDIENTS: 1 TBSP Turmeric Tea Spice Blend, 1 1/2 cups milk of choice (almond, coconut, oat, cow), 1 egg (pastured, free range), sourdough bread , small pinch Celtic sea salt
DIRECTIONS: Bring milk to simmer, add Turmeric Tea Spice blend bring to rolling boil for 1 minutes and let it cool, whip in 1 egg and sea salt. Dredge your bread and fry in butter. Serve with warm maple syrup, berries or bananas and a dollop of whipped butter or cream.
Breakfast
Yogurt Bowl
INGREDIENTS: 2 cups whole fat yogurt, 1 tsp Turmeric Tea Spice Blend, 1 TBPS Olive oil, 1/2 frozen banana (chopped), 1/2 cup frozen berries of your choice, pinch Celtic Sea Salt, drizzle of honey or maple syrup. Optional: Chia seeds, granola, cocoa nibs
DIRECTIONS: Mix yogurt, Turmeric Tea Spice Blend, olive oil and salt (for a richer flavor, mix the night before and store in glass jar I refrigerator), serve with bananas, berries, coconut chips, chia seeds and drizzle with your sweetener
Lunch
Creamy Iced Tea
INGREDIENTS: 1-2 TBSP Turmeric Tea Spice Blend, 2 cups of water, 2 cups milk of choice (almond, coconut, oat, cow), 1-2 TBSP organic condensed milk (coconut or cow), small pinch Celtic sea salt.
OPTIONAL: Collagen powder
DIRECTIONS: Bring water to boil, add Turmeric Tea Spice blend bring to rolling boil for 3 minutes, add milk of choice -> bring to boil and then turn off pot and cover with lid. Let it steep for 5 minutes. Very important, let it cool for 15 minutes on its own. Strain into a jar or cup and mix in your condensed milk. Refrigerate for 30 minutes. Serve over ice and enjoy
Dinner
Savory Lentil Stew
INGREDIENTS:
- 1 ounce butter
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 2 garlic cloves chopped
- 2 cups-soaked lentils
- 1 large potato, peeled and cubed
- 2 teaspoon Celtic Sea salt
- 2 dried red chilies, chopped
- 1 TBSP Turmeric tea Spice Blend
- 1 tsp cumin seeds, ground
- 1 tsp coriander seeds, ground
- 1 teaspoon curry powder
- 2-3 Bay leaves
- 2 cup water (or non-salted vegetable broth)
- 1 can organic coconut milk
- 2 cups cabbage, finely shredded
- ½ cup chopped cilantro
DIRECTIONS: 1. In a pot melt the butter with the olive oil.
2. Fry the onions till light brown in color, add the garlic and cook for 1 minute.
3. Add all the other ingredients except for the salt, cilantro and CABBAGE. Reduce heat to medium and cook till potato is tender. Stir in the cabbage, turn off the heat cover pot with a lid and allow to stand for a few minutes.
4. Salt to taste
5. Serve along with a curry dish of your choice. Garnish with cilantro
Prep/soak time: 60 min Cook time: 23 mins Serves 4