Prep Time: 10 mins
I grew up drinking turmeric milk - it's an Indian remedy for when you get sick. But honestly, I used to HATE it. Now as my tastebuds have developed, I've learned to love it. And also the health benefits of turmeric are really good. The top of my list is the anti-inflammatory properties that this root has. It's why it's recommended for pain relief, muscle and joint pain and even sore throats.
I used Botanica Health Turmeric Golden Mylk in this recipe and it was a really quick all in one mix...
Recently, I've been obsessing over pesto. Using it as a spread, a pizza sauce and of course a pasta sauce. But pesto tends to be loaded with oils and cheese, both of which are really hard for my tummy to handle. I decided to create a recipe that changed that. This pesto is so delicious AND it is vegan, gluten free and nutritious.
Who loves CHIPOTLE MAYO? I do, but I don't love eating the additives in mayo on a daily basis. I decided that there must be a way to make a nutritious version, and guess what? There is!
I'm a huge hummus and baba ganoush fan, but I'm recently not getting satisfaction out of the store bought dips. I took it into my own hands to replicate the dip I smother my veggies in on a daily basis. This recipe is dairy free, gluten free, vegan, whole 30 and keto friendly, so give it a go!
I took a stab at making my own ghee and it was SO EASY! It only uses one ingredient and you just have to let it simmer. No mess, no fuss.