Pretty Holiday Hummus: Beet It Up with Beet Hummus

Holiday food should be pretty. So this dish rocks.

Especially if you’ve discovered that you have to cut out a ton of foods to get or stay healthy.

We just discovered that our family has to avoid gluten + eggs + soy (me and the boy), whey from milk (me), and corn (the kid).

So, yeah. That’s a lot of ingredients we’ll be avoiding!

BUT, I always loved a good challenge, especially in the kitchen.

AND, one way to ensure optimism + resilience is to look at the cupboard as half full, and expect the best, rather than getting depressed + overwhelmed by saying goodbye to certain ingredients.

I’m putting on my big girl panties, looking on the bright side, and putting all my energy into making delicious, nourishing foods that everyone can enjoy at the table.

One of the first places to start is with super easy, super tasty, no-fail recipes:

…like hummus.

Ok, so most hummus is already gluten-dairy-soy-corn-free, but when I saw a picture of this gorgeous dip, I couldn’t resist making it in hopes of livening up the impending Christmas table.

Ruby Red Beet Hummus

  • medium beet (1 cooked a whole bunch at once to have for later)
  • 15-ounce BPA-FREE can (1 3/4 cup) of garbanzao beans, drained
  • clove garlic
  • 1 tiny pinch cayenne
  • dash paprika
  • 2tablespoons lemon juice
  • Sea salt and pepper, to taste

How to make the best hummus ever:

First, roast the beets: Preheat oven to 400F. Clean, scrub, and cut off the stems and root end. Loosely wrap individually in foil, place on a roasting pan. Roast for 50-60 min. They’re ready when a knife can be easily inserted.

(might as well wrap a head of garlic and roast that, too – I mean, who can ever get enough roasted garlic?)

roasted beets

 

 

 

 

 

 

 

 

While you’re waiting, take a nap or watch Gilmore Girls on Netflix.

beets now

 

 

 

 

 

 

 

 

 

 

When the beets are done, slip the outer peel off. Your hands will get red, but you’ll look pretty bad a$$.

Combine all ingredients into a food processor. Add water or additional olive oil until desired consistency. You want this to be creamy + smooth.

beet hummus

 

 

 

 

 

 

 

 

Add salt and pepper, about 1/2 teaspoon at a time.
Serve with gluten-free crackers, yo! Or just eat it with a spoon, like I did.

This is a great cooling recipe for Firebrand cravings types if you add a 1/2 teaspoon of cumin, a traditional hummus ingredient (AKA Pitta in Ayurveda). The cooked beet is good for Featherweight cravings types, and this recipe is great for Earth Mamas, but go light on the added drizzle of olive oil.

Don’t know your Cravings Type? Take my quiz and get your free Cravings Type Report here:

Happy Holidays, all! Eat to be happy + healthy…xo, Alex

Positivity + Pumpkin Soup – a recipe for happiness

Feeling good…

not just about yourself, but about the world and people around you and how you feel in your body - isn’t that the big goal?

That’s why I love to cook, especially for other people, and that’s why I’ve been studying positive psychology.

It’s all about what helps us flourish – not just feel “fine.”

What I’ve learned so far may not seem totally earth shaking to you, but it has made me think hard about what I do with my time, and why.

And it’s all coming down to one thing:

Other People Matter.

Happiness and contentment aren’t about how much money you make. In fact, after our basic needs are covered (in the USofA, that’s about $50-60K a year), we don’t feel a lot happier when we make more money. We just think more money, more stuff, or having the right stuff will make us feel better about ourselves.

The one thing that makes us happy, if you’re rich or poor?

Having strong, connected relationships. Having people you can share your wins and your troubles with.

In short: we crave connection. We crave being with other people who love us. It’s a basic human need.

Well, one of my favorite things to do with other people is share good, delicious, healthy food. Making it together, talking while we cook, planning the meal, and savoring the delicious aromas and flavors – that is jus what life is all about.

So I want to share my new favorite recipe with you – a pumpkin soup, baked right in the pumpkin.

Pumpkins are wonderfully round, sweet, and immediately make me feel cozy.

They’re also super healthy! The health benefits of pumpkins or winter squash are long:

Considered an energetic tonic and a warming food, pumpkins and winter squash are medicinal for the spleen, stomach, large intestines and lungs. It improves energy and blood circulation, and is high in beta-carotene, which is good for eye health. Rich in vitamins A, C and potassium + magnesium, pumpkins are high in carotenoids and have anti-carcinogenic properties.

So this recipe is healthy, easy, fun to make, and really fun to eat with someone you love. Go be happy, love.

Pumpkin Soup Baked In A Pumpkin

For this pumpkin soup recipe, you’ll need:

1 pumpkin (edible and sweet)

2-3 tablespoons grass-fed butter, olive oil or coconut oil

1 yellow onion

2-3 cups stock or broth (vegan, chicken, etc)

salt and pepper
pumpkin

The pumpkin I was growing in my back yard was carried off by what I can only assume was a whole gang of New York City squirrels – so I had to buy one from the local farmers’ market.

I chose a 3 lb. “Sugar Pie,” which is sweeter than the standard carving pumpkin you see around Halloween. Preheat the oven to 350F.

cut pumpkin

Carve the top of the pumpkin just like you would for a jack-o-lantern. Scoop out the seeds and stringy guts, and save the seeds to salt and bake later.

Do not leave the pumpkin seeds baking for too long while you talk on the phone to a friend like I did. Please set a timer.

buttered pumpkin

Use 1-2 Tablespoons real butter, ghee, or coconut oil to coat the inside and outside of the pumpkin. Scatter a couple pinches of salt around the inside, and don’t forget the bottom of the pumpkin lid!

onions

 

Chop a yellow onion into large dice.

You could do this step first, and carve the pumpkin while the onions are cooking to save time.

cook onions

Brown the onions over medium heat for 8-10 minutes with 1 Tablespoon butter, ghee or coconut oil.

fill pumpkin onions

Fill the pumpkin with cooked onions.

 

fill pumpkin stock

Pour home made vegetable or chicken broth (or stock) over the onions, filling up the pumpkin to about 1-inch from the top.

If the broth is unsalted, add 1/2 teaspoon salt and stir well.

top pumpkin

Place the pumpkin lid back on, and place the entire pumpkin into the oven.

Bake for 1 1/2 – 2 hours, checking to test for doneness. You’ll want the inside of the pumpkin to be spoon-ably soft.


baked pumpkin

 

Remove from the oven and gently remove the top.

Use a towel to grasp the stem, as the pumpkin will emit hot steam when you open it. Have your spoons at the ready…

spoonable pumpkin

 

Eat that soup straight from the pumpkin!

I like placing it on the table amongst the family and allowing everyone to take a spoonful from the pumpkin before scooping servings out to individual bowls.

There’s just something really fun about eating soup directly from a pumpkin.

Make sure that everyone gets a bowl-full of stock, onions and cooked chunks of sweet pumpkin.

Enjoy!

Menus & Mindset: 1 Chicken, 3 ways

Feeling positive.

Willing to take the risks…

And being kind to ourselves when we’re less than perfect.

 

That’s what “growth mindset” is all about.

chx stock

Roasted Chicken with Garlic, Lemon & Rosemary

Roasted Chicken with Garlic, Lemon & Rosemary

Home made chicken soup from bone broth

Home made chicken soup from bone broth

 

Telling yourself (and really believing) that “I’m working hard, learning and I’ll get this…”

…instead of telling yourself “I’m just not smart about this and never have been.”

 

Knowing that learning from challenges is an amazing way to rewire your brain…

…rather than beating yourself up for “not being good at something…” yet.

 

Looking at what you did well

…instead of always focusing on what you did wrong.

 

Appreciating yourself for the effort and hard work that’s moving you forward…

…not just aiming for perfection, which is totally exhausting.

 

Rather than focusing on judging and labeling yourself as “good at” or “bad at” something, we all feel more confident when we look at what we learned and how we showed up to try.

 

This is as true in life as it is in the kitchen.

Home made chicken soup from bone broth

Home made chicken soup from bone broth

Feeling confident in the kitchen comes from allowing yourself to grow, evolve, try, and even “fail.”

I’ve been experimenting with healthy animal-protein meals, and started with the basics: roast chicken.

 

I was worried when I started eating meat again…

Worried that I wouldn’t be good at it (I was a vegan chef for over 10 years)…

Worried that I’d feel guilty about eating it…

Worried what other people would think about me and label me as…

 

But then I started cooking, just to cook.

 

I started with eggs, then advanced to chicken.

(guess that answers the age-old question, doesn’t it!?)

 

And I’ve learned a lot in the process:

 

  • how to roast a whole chicken (please remove the gibblits)
  • how to make chicken broth (have to add enough water when simmering overnight)
  • the best of vegan cooking can make cooking meat recipes even healthier (sea veggies!)

 

So if you’ve told yourself that you’re no good…

not creative in the kitchen…

can’t do it like your grandma did…

 

I encourage you to take a risk and switch your mindset.

Try these 3 chicken recipes, all from 1 chicken, over the next week.

 

Not only is the chicken broth incredibly delicious, even heated up in a mug for a quick lunch, but it’s filled with nutrients and minerals that build your bones and heal your gut.

Roast Chicken with Garlic, Lemon & Rosemary

Roasted Chicken with Garlic, Lemon & Rosemary

Roasted Chicken with Garlic, Lemon & Rosemary

1 organic, free-range chicken (5-6 pounds)

sea salt

fresh ground black pepper

2 teaspoons paprika

1 lemon, halved

1 large bunch fresh rosemary

8-10 cloves garlic

4 tablespoons olive oil

1 large yellow onion, cut into 6 wedges

4 carrots, cut into 2-inch chunks

1 bulb fennel, cut into 6 wedges

Directions:

  1. Preheat oven to 450 F.
  2. Remove the giblets from inside the chicken. Rinse the chicken inside and out, and pat dry with paper towels.
  3. Sprinkle the outside with salt, pepper and paprika.
  4. Stuff the cavity with rosemary, lemon, and 3 garlic cloves.
  5. Brush the outside with 2 tablespoons of olive oil, and sprinkle again with salt and pepper.
  6. Place the onion, carrots, fennel and remaining garlic cloves in a roasting pan. Toss with olive oil, a pinch of salt, and more pepper.
  7. Spread around the roasting pan, and place the chicken on top.
  8. Roast the chicken for 1 1/2 hours, on the middle rack of the oven, or until the juices run clear when you cut between a leg and a thigh. Remove the chicken and veggies to a platter and cover with foil for 15 minutes.
  9. Slice and enjoy the chicken, saving all bones and carcass, plus any bits of chicken still clinging to the bones for the bone broth recipe below.

 

 

Bone Broth

chx stock

Throwing chicken bones and veggies in a pot with some water is like magic – you end up with a healing, flavorful, CHEAP home remedy for healing your gut and building your bones. The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion – bone broth “heals and seals” your gut. 

Adding a bit of vinegar to the cooking stew helps draw out the calcium and magnesium and other minerals from the bones, making this super nutritious!

Bone broth also helps with reducing join pain and inflammation due to the chondroitin sulphates, glucosamine, and other compounds extracted from the boiled down cartilage

Directions:

Place leftover chicken bones and carcass with clinging bits of meat in a large pot. Add a variety of vegetables for flavor. I like:

1 yellow onion, quartered

1 head garlic, sliced in half (no need to peel)

1-2 chunked carrots

2-3 celery stalked, chopped

handful of shiitake mushrooms and stems

1 chopped leak

1-2 pieces Kombu sea vegetable

1-2 tablespoons apple cider vinegar

Add enough filtered water to cover all of the chicken.

Place over high heat to bring to a boil, then reduce to a simmer and cook for 1 hour. Add more water and bring back to a low, low simmer. Cook for 12- 24 hours, adding water to keep the chicken covered.

Strain the broth and press the vegetables and chicken to extract all possible liquid.

Store in glass jars for future use, drink hot for a quick snack or lunch, or use to make Chicken Soup recipe below!

 

Chicken Soup with Bone Broth

Home made chicken soup from bone broth

Home made chicken soup from bone broth

6 cups bone broth

1-2 cups cooked leftover chicken, cubed or shredded

1/4 cup yellow onion

1 clove garlic, minced

1 carrot, thinly sliced into rounds

1/4 cup minced celery

6 shiitake mushroom caps, thinly sliced

1 teaspoon fresh thyme leaves

1 teaspoon fresh sage leaves, thinly sliced

Directions:

Combine all ingredients into a soup pot, cover, and bring to a boil over high heat.

Lower heat to a simmer, and cook for 20 minutes. Taste and add 1/4 teaspoon salt if you like.

 

Learning how to roast a chicken, and use it 3 different ways, while creating a deeply nourishing meal for my family kinda makes me feel like a bad ass.

What’s cooler than knowing how to heal your body with food? Not much.

The Cravings Whisperer | Alexandria Jamieson

New Podcast – The Crave Cast: Cravings Whisperer and Women, Food & Desire

 

I’m SO psyched. iTunes released my new podcast show today!

It’s called the Crave Cast: Cravings Whisperer and Women, Food & Desire

Alex and the Crave Cast - Cravings Whisperer 2

I’ll be sharing my best stuff on cravings, health, nutrition, gut health, body confidence, the beauty of our desires, where they come from, and what they really mean. I’ve got a killer line up of expert interviews to share as well.

 

I’ve heard from lots of you that you want to know about sleep, sugar, and gut health, so I’m covering all those in the next couple of weeks!

Please click the link below here to subscribe for free and help me get this great show out into the ears of more people who need this support!

 

First, click here: http://alexandrajamieson.com/itunes

first step itunes

 

 

Then, click “View in iTunes”

Once iTunes opens, click the next blue button that says SUBSCRIBE and you’re all set!

crave cast image

sweet potatoes for sweet cravings

Autumn Soup: Kale Shiitake Sweet Potato Soup

Crave sweet, but know sugar is keeping you stuck? Try this soup for Fall!

I love sweet – in fact, I always have.

I had 12 cavities before the age of 12, but haven’t had high fructose corn syrup in over 10 years. And my body thanks me for it!

Still, I love sweet, so I add sweet flavor through my day with nutrient dense foods that taste sweet.

Sweet potatoes, carrots, beets, parsnips and more.

And there is some old school medicine in those humble sweet root veggies!

Traditional Chinese Medicine has a long history of connecting different organs with different seasons, elements, foods, and even emotions.

According to the Five Element system, autumn is the season of the Metal element, governed by the lungs and large intestine. This sets up the conditions for flu or head cold, which comes from your body trying to expel excess mucus, toxins, and inferior fats.

Foods with a sour taste help with this detoxification process, and can be included daily as we enter into autumn. These foods include unpasteurized apple cider vinegar, lemons, limes, grapes, raw sauerkraut and pickles, and whole grain sourdough breads.

sweet pot

Pungent foods such as spices, ginger, and black pepper support the Metal element. These stimulate the digestion and help with the assimilation of food. Include pungent taste with seasonal fall foods such as apples, grapes, broccoli, Brussels sprouts, cauliflower, collards, grapes, kale, pears, persimmons, pumpkins, winter squash, and yams.

This soup has  a lot of great autumn ingredients and will help keep your body strong and centered throughout the season:

Kale Shiitake Sweet Potato Soup

4 cups water or low-sodium vegetable stock

1 cup fresh shiitake mushrooms, stems removed, caps thinly sliced

1 small sweet potato, peeled, chopped into 1/4 inch cubes

1/2 bunch fresh kale, washed and stems removed

1 teaspoon Mellow white miso, per cup

1/4 cup toasted pumpkin seeds

Directions:

1. In a saucepan combine the water/broth, shitake mushrooms and sweet potato and bring to a boil.

2. Reduce heat and simmer for 10-15 minutes.

3. Meanwhile, chop the kale into bite size pieces and add to the soup.

4. Cook until tender, another 8 minutes.

5. Dissolve a teaspoon of light miso in a bowl with a small amount of broth.

6. Ladle in the soup and sprinkle with toasted pumpkin seeds.

Yield: 6 servings

Grateful for Grains – 7 quick recipes you’ll crave

This weekend was super busy for me – you too?!

Yeah, thought so.

 

School started (for both my son and me) and I’m busy putting together a big launch plan for my book, Women, Food & Desire, which comes out 1/6/15.

 

And healthy food can (even in my house) feel like a chore when we have so much going on.

And yes – I still crave sugar when things get hectic, but I don’t feel good when I eat it – headaches, brain fog, bacterial overgrowth.

So my sweets need to come from real food that doesn’t drain me.

Quick Rice Pudding

I know when I have simple, healthy foods on hand, I can juggle the kid, work, and friend time much better.

 

So, I’m getting back to my food roots as we move into fall –

simple, humble, whole grain, brown rice.

 

I like to make a pot of brown rice and use it as an easy side dish or quick lunch.

 

Plus, whole grains help me keep sugar cravings at bay.

How?

Well, when you get enough complex carbohydrates, and chew them well, your body and brain get the energy they need, in a slow drip over the day.

 

So make up a pot of brown rice (or quinoa for the grain-averse) and use it 7 ways this week!

 

Simple pot of brown rice:

 

3 cups short grain brown rice

 

Rinse rice in 2 changes of water.

Put into a pot with enough water to cover by 2 inches.

Bring to a boil over high heat.

Lower head to low, and cover.

Simmer for 40 minutes.

Turn heat off and let sit for 20 minutes.

This allows the steam to keep cooking the rice.

 

 

7 quick recipes that re-use brown rice:

 

  • sushi roll up

wrap a ¼ cup of rice in a sheet of nori paper with a few shredded carrots and enjoy the hand held treat

Quick Rice Sushi Roll rice 2 rice 3

  • brown rice pudding with cinnamon

warm rice in a small pot with coconut milk, a few organic raisins and some cinnamon

 

  • stir fry with greens

heat rice in a pan with coconut oil and chopped bok choy, sprinkle with soy-free soy sauce, ‘coconut aminos’ or tamari

 

  • miso stew

heat 2 cups of water with 1 cup of rice, and whisk in 1 tablespoon chickpea miso for a quick soy-free soup

 

  • rice salad

toss leftover rice with your favorite salad dressing for a side dish

 

  • rice pasta

heat 2 cups rice with a little olive oil and 1 cup of your favorite pasta sauce and add favorite pasta veggies

 

  • rice balls with sesame seeds

roll ¼ cup rice on a plate with ¼ cup toasted sesame seeds and 1/2 teaspoons sea salt – yummy little rice balls!

 

 

As with every meal, give a little gratitude for your simple, whole-grain meal.

 

Research shows that gratitude practices, even a tiny “thanks for the grub!” over your miso stew, helps you feel more optimistic, lowers stress, and increases your happiness.

 

I know I’m grateful for my grains,

And I’m grateful for you, my online “clan of the crave bears” –

 

Have a beautiful week,

and enjoy your rice!

 

Xo,

Alex

 

P.S. chewing your grains is super important, especially if you suspect leaky gut or have any bloating or tummy issues. Chewing until your grains are almost liquid helps your body digest them better – and we want happy bellies!

 

 

Sugar-Free Baked Bananas Foster Recipe

Crave sweet, but avoiding sugar? Sugar Free Baked Bananas Foster!

We all love sweet – it’s normal, natural, and very human. I like sugar so much growing up that I had 12 cavities by the age of 12 – yikes! (You’re welcome, Dr. Dentist!) In fact, liking sweet flavors is the only taste preference human babies are born with. Every other taste we develop is learned, so you’re super-natural, sweet tooth baby! BUT (there’s always a BUT, right?) you may be off sugar while detoxing or cleansing…

(like in my 8-week Cravings Cleanse, starting 9/23!)

So what do you do, especially in those first few days, when sugar cravings strike?

Healthy Bananas Foster? Yes!

Healthy Bananas Foster? Yes!

Answer with a naturally sweet dessert of course! This baked banana recipe is just like the Bananas Foster my New Orleans-loving Dad likes to make -without the extra sugar and ice cream! I adapted this recipe to work for all 3 cravings types, so wether you’re Firebrand, FeatherWeight or Earth Mama (or Earth Papa), you can enjoy the simple flavors and spices to help answer your sweet tooth calling:

Sugar-Free Baked Bananas Foster!

Serves 2

  • 2 bananas*, peeled and split in half long
  • Juice of 1 orange* about 1/4 cup
  • 1/2 cup unsweetened almond or coconut milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardomom
  • 2 tablespoons organic raisins

Directions:

  1. Preheat oven to 350F.
  2. Arrange split bananas in a baking dish, side by side. In a mixing bowl, combine milk, orange juice and spices. Whisk well and pour over bananas.
  3. Scatter raisins on top.
  4. Bake for 20 minutes, until beginning to brown.
  5. Carefully scoop bananas onto plates or bowls and spoon the sauce from the baking dish over each portion.

*Firebrand Fix: Use 2 pitted apricots instead of bananas. *Earth Mama Swap: Use 2 pitted peaches instead of bananas, and use apple juice instead of orange juice.

This raw soup is my best trick for quitting sugar…

Yes, I do an “extreme” raw vegetable cleanse sometimes…

In fact, I do it once a month lately.

Why? I love how it feels. 

I avoid any foods that may have crept back into my diet that can clog up my works (better known as the Toxic 6: gluten, dairy, corn, soy, sugar and caffeine) and enjoy a 3-day fest of non-starchy vegetables.

It resets my metabolism, calms my cravings for sugar, and flattens my belly…

So I offered the plan to the people in my Cravings Cleanse group, and they dove in.

Here’s my favorite, rich, satisfying avocado soup:

Raw Pro 3-Day Kick Start: Avocado Soup (image by  Sarah Hammond)

Raw Pro 3-Day Kick Start: Avocado Soup (image by Sarah Hammond)

 

Here’s how you can make this delicious, filling Avocado Soup:

This soup is filled with alkaline ingredients, and the fat from the avocado is very satisfying and helps your body burn fat rather than sugars from carbs, the best way to lose weight while balancing your mood. 

1 avocado, peeled and pitted
1 lemon, rind and seeds removed
3-4 romaine lettuce leaves, washed

1 cup cucumber (peeled if very thick skin)

1 stalk celery

1⁄4 cup flat leaf parsley leaves
1⁄2 teaspoon sea salt

2-3 cups water

  1. Put all in blender and blend until smooth
  2. Extra stores well in an airtight container for later in the day. 

Gluten-Free Summer Crepes with Berries: July 4th Dessert Recipe

The perfect July 4th brunch for every cravings type!

IMG_7968-225x300

Gluten-Free Crepe Recipe for Summer – every cravings type can enjoy!

Eating right for your type

is helpful for keeping your energy, focus on health on track. But what if you have a couple of friends coming over, or there are two types in your house living under the same roof?


(Take the Cravings Type Quiz here to find out your type!) 

Luckily, I’ve learned how to adjust one recipe for all the types – and this summer crepe recipe is great for everyone with a couple of minor changes depending on who’s coming to brunch! Not only is it gluten-free, but you can easily make these crepes dairy-free by using coconut cream (you know, the thick stuff at the top of the can?) instead of whipped cream.
 
With cooling summer berries, these crepes use high-protein amaranth and quinoa flour, which help the light-headed featherweight feel grounded and strong.

Firebrands and Featherweights can choose between organic whipped cream or coconut cream as a topping, while Earth Mama types should avoid the topping and just enjoy the crepe and fruit as too much dairy and coconut can make an Earth Mama (or Papa) feel heavy and muddy.

 

Gluten-Free Crepes with Summer Berries

Serves 4

For the crepes:

1 cup quinoa flour
2/3 cup amaranth flour
3 tablespoons brown rice flour
1 cup water
1 ½ cup unsweetened coconut or almond milk
1 teaspoon maple syrup
Ghee (clarified butter) or coconut oil for cooking the crepes

For the filling:

2 cups mixed organic berries
1 tablespoon maple syrup
1 teaspoon cinnamon

Topping:

1 cup organic whipped cream or unsweetened coconut cream

Directions:

  1. Combine the flours in a blender with the water, milk and maple syrup. Blend until smooth and creamy. Pour into a mixing bowl and allow to sit at room temperature for 5-10 minutes.
  2. While the crepe batter is resting, prepare the fruit. Wash and dry the berries and toss with remaining maple syrup and cinnamon. Allow to marinate at room temperature.
  3. Heat 2 teaspoons ghee or coconut oil on a crepe pan or other non-toxic non-stick pan over medium heat. Stir the batter and ladle a scoop into the middle of the pan. Spread out the batter thinly in a circle. Cook the crepe until the bottom has browned, about 2 minutes.
  4. Flip the crepe and cook until the other side is browned, about 1 to 2 minutes more.
  5. Remove the crepe from the pan and place on a plate or clean baking dish and cover with a lid to allow it to cool, but not lose too much moisture.
  6. Keep making crepes until all the batter is gone.
  7. Serve each crepe with a scoop of berries in the middle, and roll it up around them. Top with whipped cream or coconut cream and a nice little sprig of mint, if it’s handy.

Sugar-Free Summer: My favorite drinks to help beat the heat

IMG_7861-480x480

sugar-free iced tea recipes to beat the summer heat

Here comes summer!

I couldn’t be happier that the summer solstice is just around the corner.

But all that summer outdoor play-time makes a girl thirsty! Rather than overload my body and brain with sugary sweet frappuccino (aka “adult milkshakes”) drinks, I’m making my own SWEET-ISH summer drinks with herbal teas and spices.

If you have sugar cravings like I do, you can help your taste buds get the sweet flavor they love without the sugar by keeping iced herbal teas on hand.

In this picture you see a rooibos with vanilla, chamomile, and mint teas all chilling in the window.

 

I boil a big pot of water, then steep my favorite flavored teas of the day for a few minutes before pouring them into glass jars.

After the tea cools to room temperature, I’ll put lids on and child them in the fridge for a while before drinking.

My FAVORITE recipe is the Vanilla Rooibos:

Caffeine free, antioxidant rich, and rich in minerals like magnesium, zinc and iron, this red tea is slightly honey flavored without being sweetened.

Steep 1 tablespoon rooibos tea in 2-3 cups hot water. Once the tea is steeped, pour over a freshly cracked vanilla bean and allow the vanilla to flavor the tea. I leave the bean in until I’ve drunk every drop. Vanilla is so strong, you can use the same bean again for tomorrow’s batch!

Vanilla beans can get expensive, but I get them CHEAP in the bulk section of my co-op. For less than $3 I can get 2-4 beans, which is pretty good for the real stuff.

Sugar free teas can’t be beat!

If sugar cravings are totally annoying you,

learn what your cravings type is -

take my Cravings Quiz and get the free 30 page report! www.cravingsquiz.com

xo,

Alex