Turmeric Latte

What is a turmeric latte? To me, it’s a drink my mom used to make when I got sick. It was a comforting drink that helped make me feel better when I had a cold or fever. My mom would heat up milk, sugar, black pepper, and turmeric and serve it hot in a mug. The drink itself was delicious but the best part was that extra special attention from my mom. Sometimes she would add crushed cardamom pods or even a little saffron. All of these exotic and fragrant spices remind me of my childhood. I love saffron and wanted to include it in my version of a turmeric latte but it’s an optional ingredient. It helps to balance out the strong smell of the turmeric. Cardamom powder would also be great in this drink. I like to drink a turmeric latte in the evenings since it’s caffeine free. It’s naturally sweetened and satisfies my craving for a little something sweet before bed. It has a calming effect and is great for relieving daily stress. I prefer powdered turmeric and ginger because the fresh versions are very potent and better used in savory dishes in my opinion. Turmeric is touted to have anti-inflammatory properties and ginger is thought to help with digestion. You can pour this drink over ice for a fantastic summertime beverage. If you make this recipe, let me know how it turns out by taking a picture and tagging @thefriendlyepicurean on Instagram or Facebook or Pin It on Pinterest!

Turmeric Latte

  • Servings: 1
  • Time: 10 min
  • Difficulty: easy
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Ingredients

  • 2 cups unsweetened almond milk
  • 2 tbs agave syrup
  • 1/4 tsp turmeric powder
  • 1/4 tsp ginger powder
  • 1/2 pinch of saffron (about 10 threads)
  • a pinch of freshly ground black pepper

Directions


Stir together agave syrup, turmeric, ginger, saffron, and black pepper in almond milk and heat in a small saucepan until just boiling. Serve hot.

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Nutrition Information:

  • Approximate Calories per Serving: 180 cal
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Avocado Toast Four Ways (with video)

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Avocado toast is by far my favorite breakfast item. I make it once a week and never get tired of it. It’s my go to dish to order at brunch because it’s typically vegan. It’s super easy to make at home and it’s buttery, delicious, and satisfying. I made the video clip below to show just how easy it is. The video also shows you how to handle an avocado without making a mess. You can use almost any vegetables or herbs you have at home to make beautiful toppings. I have a few that are my favorites but the combination of watercress, pistachio, and pomegranate is irresistible! The sweetness and crunch of the pomegranate goes perfectly with the savoriness of the pistachios and avocado. The watercress makes it taste really fresh. Avocados are loaded with “good” fat. Eating avocados can help to increase the level of “good” cholesterol known as HDL. Avocados are nutritious but also high in calories. I typically use half of one on two slices of toast. I like to save the other half for salads or sandwiches. Storing leftover avocado wrapped in foil in an airtight container in the fridge helps to keep it from getting brown quickly. Storing it with the seed also helps to keep it green. Avocados take several days to ripen. You can speed the process by storing them at room temperature or delay the process by storing them in the fridge. A ripe avocado will be soft when you press on it gently. The stem will also come off easily. Haas avocados come from California and are darker in color but tend to have more flavor. Greener avocados typically come from Florida and contain less fat. If you love avocados and avocado toast as much I do, visit The Friendly Epicurean vegan gift shop for avocado themed t-shirts, mugs, and tote bags. I designed them with the help of my artist sister Seshu. She blogs under Doodleplix and is also plant based. Make sure to tag @thefriendlyepicurean if you make this recipe and don’t forget to watch the 1 minute how-to video below!

Avocado Toast Four Ways

  • Servings: 2
  • Time: 20 min
  • Difficulty: easy
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Ingredients

  • 4 slices toasted bread
  • 1 ripe avocado
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp crushed red pepper
  • 1 tbs fresh lemon juice
  • 1 tbs extra virgin olive oil
  • Toppings:
  • Watercress, Pistachio, and Pomegranate
  • 1/4 cup watercress (thick stems removed)
  • 2 tbs shelled pistachios
  • 2 tbs pomegranate arils
  • Cucumber, Vegan ricotta, Dill, and Arugula
  • 1/4 cup sliced cucumber
  • 2 tbs vegan ricotta (such as Kite Hill brand)
  • 2 to 3 sprigs of fresh dill weed
  • 1/4 cup baby arugula
  • Radish, Edamame, Edamame, and Arugula
  • 1/4 cup sliced radish (1 small radish)
  • 2 tbs shelled edamame
  • 1/4 cup baby arugula
  • Heirloom tomato, Basil, and Hemp seeds
  • 4 to 6 mini heirloom tomatoes, sliced in half
  • 2 tbs fresh basil
  • 1 tbs hemp seeds

Directions


Slice avocado in half. Twist to open. Scoop out seed with a spoon. Scoop out avocado with a spoon into a small bowl. Add 1/4 tsp sea salt, 1/4 tsp garlic powder, and 1/4 tsp crushed red pepper. Mash with a fork to combine. Next, add 1 tbs fresh lemon juice and 1 tbs olive oil. Combine well and spread on toasted bread. Add toppings and serve immediately.

Nutrition Information:

  • Approximate calories per slice without toppings: 195 cal  (using 100 calorie per slice bread)

 

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Watercress, Pistachio, Pomegranate
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Cucumber, Vegan ricotta, Dill, and Arugula
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Radish, Edamame, and Arugula
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Heirloom tomato, Basil, and Hemp seeds

 

Savory Chickpea Muffins

Mornings have always been chaotic for me. I’m definitely not a ‘morning person’ unless I’m forced to be! Over the next two months, I’ll be getting up around 5:30am to train for my 100 mile charity ride. This requires a quick and easy breakfast that I can make ahead and grab and go with. Healthy muffins seemed like a great idea for these early mornings. I used chickpea flour to make these muffins. Chickpea flour is somewhat dense and has a different flavor compared to traditional wheat flour. It’s higher in protein and fiber and it’s gluten free. Chickpea flour is super versatile. It works well for vegan breakfast scrambles on the stovetop and also for vegan baking. I used equal parts water and chickpea flour to make these a little more dense than traditional sweet muffins. These taste best when they are slightly warmed. I used oil to cook the vegetables but the batter contains no additional oil. The nutritional yeast adds flavor and some vitamin B12. The turmeric gives them their golden color. These muffins have a savory flavor which isn’t too overpowering. They’re enought to keep you full for a long time and taste really good with a little vegan butter. They make a great snack in the afternoon and also go well with soup or salad. I used red bell peppers and mushrooms but you can add any combination of vegetables. Tomato and basil would also be wonderful! If you decide to give these a try, please take a picture and tag us on Instagram or Facebook @thefriendlyepicurean.

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Savory Chickpea Muffins

  • Servings: 12
  • Time: 1hr
  • Difficulty: easy
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Ingredients

  • 2 1/4 cups chickpea flour
  • 2 1/4 cups water
  • 1 red bell pepper, diced
  • 8 oz mushrooms, diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 tbs nutritional yeast
  • 1/4 tsp salt plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1 tsp baking soda
  • juice of 1/2 lemon
  • 1 tbs olive oil
  • olive oil spray

Directions

Preheat oven to 400F. Grease a muffin pan with olive oil spray and set aside. Saute onions in olive oil on medium heat for about 5 minutes. Next add garlic and saute for 2 more minutes. Add mushrooms and bell pepper and saute for about 6-7 minutes. Allow to cool for about 5 minutes. In a large bowl, whisk together chickpea flour, water, nutritional yeast, salt, black pepper, cayenne pepper, baking soda, and lemon juice. Whisk until mixture is smooth then stir in sauteed vegetable mixture. Add more salt to taste if needed. Pour evenly into muffin pan and bake at 400F for 30-35 minutes. Allow to cool fully before removing from pan. Can store in the fridge in an airtight container for about 5 days.

Nutrition Information:

  • Approximate Calories per Muffin: 110 cal

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