Golden milk instantly brings to mind the comfort that most people find in heating up milk to soothe their minds and belies before tucking themselves into bed. Traditionally used in ayurvedic medicine for sore throats, stiff joints and digestive problems, this drink has been my after-dinner delight for the past week or so. Made with my favorite spices, turmeric and ginger, it develops a rich golden hue while heating up on the stove.
- 1 cup milk (I use unsweetened almond most times)
- 1/2 teaspoon turmeric (more or less, depending on your turmeric tolerance!)
- 1/2 teaspoon ground ginger
- a pinch of garam masala (not traditional, but I enjoy it)
- 1/2 teaspoon honey, or to taste
Purple Haze Cauliflower Soup
I was in the market earlier this week and saw a huge head of cauliflower on sale, and instantly knew it was destined for my blender. Cauliflower soup is so delightfully creamy, even without any milk. The secret the purple color? Beet greens! I like to add a dollop of ghee upon spooning the soup into bowls to give it a little more richness and color.
- 1 large head cauliflower, chopped into florets
- 3 1/2 cups water
- 2 tablespoons Italian Seasoning
- 1 handful of baby beet greens
- salt and pepper to taste
- ghee/butter, to taste
Beet-a-ful Chickpea Stirfry in a lettuce bed
A surefire way to add color to any meal (or even baked good!) is with beets. I have a crush on beets -- they're so sweet and when they're cooked, they're perfectly tender. I'm enjoying the beets that I get from my CSA share every week!
- 1 whole onion, chopped
- 1/4 cup water
- 2 medium sized beets, chopped
- 3 cups cooked/canned chickpeas
- 1 teaspoon cumin
- 1/2 teaspoon cardamom
- 6 leaves of your favorite lettuce
- Salt to taste
- Extra Virgin Olive oil, to taste
Nothing tastes like a fresh, local, organic tomato picked within a day of you biting into it. No supermarket winter tomato can top it. I have been so pleased each time I use a locally grown tomato this summer -- I feel the need to linger over each one, fully appreciating its fullness of flavor before summer comes to a close -- although we do have access to greenhouse grown winter tomatoes here in Maine. I've been cooking up chickpeas every other day in our crock pot, so hummus was bound to happen. Just half a tomato made this hummus blush!
- 2 1/2 cups chickpeas, precooked
- 1/2 large tomato
- 3 tablespoons Italian Seasoning (or use some fresh herbs if you have them!)
- 1 tablespoon salt
- a dash of pepper
- 1 tablespoon extra virgin olive oil
What colors do you find yourself attracted to lately? Have you been playing around with colorful foods?