Steven, Chris and I had so much fun that I will be heading back into the studio to tape two more segments before I take off on my four-month pretirement. For those of you who watched the segment, here are the three recipes we used from UnDiet. And check out the full segment below!
This is one of my most favourite tea blends for a cool morning or cozy night. It feeds and nourishes every part of a healthy person—from calming the mind to promoting digestive health. You’ll be hooked! You can easily make this in larger batches and store in your fridge. Heat over the stove for a quick cup or enjoy at room temperature. The cinnamon adds a naturally sweet
Few people realize how easy it is to make your own nut or seed milk. This is a great alternative to dairy or soy milk, and is way cheaper and more delicious than buying it at the store. Plus, you get to use my all time fave kitchen tool: the nut sack. Freeze what you won’t use straight away in half-quart mason jars for later use or in ice-cube trays for smoothies. Get fancy-pants and add raw cocoa to the mix, starting with 1/4 cup and working your way up until desired chocolaty-ness is achieved. You’re about to have the best chocolate-milk adventure ever.
1 cup (250 mL) of nuts and seeds of choice (almond, cashew, hemp, hazelnut, sunflower, or sesame, or a combination of a few)
3 cups (750 mL) water
1 tsp (5 mL) vanilla extract, or the center of one vanilla bean
1 tbsp (15 mL) Irish moss (optional, to thicken)
raw honey, coconut nectar or maple syrup to taste
Soak nuts and seeds in cold water for 2 to 6 hours, or overnight.
Drain and rinse.
Place nuts and seeds in blender with water and mix until smooth.
Pour mixture through strainer or nut sack and allow milk to drain into bowl. If using a strainer, use a spoon to help press milk through.
Rinse blender container and return milk to it. Add vanilla, Irish moss, and raw honey, coconut nectar or maple syrup, and blend until smooth
Keep refrigerated for 3–4 days and frozen for 2-3 months.
Place tea, nut/seed milk, vanilla, cocoa, coffee beans, Irish moss, and raw honey in a blender and mix.
Pour mix through strainer to remove any coffee bean grounds.
Sip, sip away while writing your farewell letter to your formerly fave coffee shop.
If your blender has a gradual speed increase and vents steam, you can do this with warm tea. If not, blend together at a cooler temperature and then heat on the stove- otherwise the steam could cause the blender lid to burst off).
WHAT’S YOUR FAVOURITE HOT AND STEAMY COLD WEATHER BEVERAGE? FEEL FREE TO SHARE RECIPES OR LINKS BELOW.