Friday, January 6, 2017

[ Product Review ] 88 Acres of Gluten-Free Good


88 Acres is a unique resource for celiacs, who also live with severe allergies or other sensitivities. Because unlike most companies creating similar products, they are totally nut-free.

Boston-based, this tiny company covers the nutless and gluten-free in their seed-based snack bars and granola so thoroughly, you'd never know anything was missing. Which is saying a lot when it comes granola, especially. They up the ante though by not only covering free-from: they cover a business model which puts person and care first. Sustainable, small, personal. How does that show up in a snack? Simple: They single-source, from local suppliers; artisan-craft and small-batch make each line of bars and granolas, and produce everything in our backyard here in Beantown, in a tiny factory run by the tiny team personally invested 88 Acres staff. It took over a year to develop the relationships that make their ingredients not only the highest quality, but also completely safe in their sourcing, free from cross-contact.



Huge resource; tiny operation.

And somehow, that's the model for quality and care. Even companies like So Delicious -- large-scale and national -- who have the same dedication and integrity, run on that small-batch, painstaking attitude of personal care. They run small to run large.

All of that said though, you probably want to hear about the food: Bars? They come in three varieties, classically New England, but universally tasty. Dark Chocolate and Sea Salt has that wicked lovely contrast of light sweetness from maple syrup with the depth of the chocolate set off by salt. Ginger Apple is all-things-Fall-in-New-England -- on your tongue. Triple Berry is Independence Day Berry Pie in a bar.

I love the simplicity of the ingredients. It's the balance that makes each shine, sweet set off by a depth of flavor -- (they use real berries, and high qualitycrystallized ginge)r --a balance that 88 Acres obviously spent months if not years getting just right.

The granolas, likewise, come in those three flavours. 

I've been trucking a sack with me on all my work-travel. They're nutless, and nearly grainless, and rather than a crunch-muddle of dust or a block of sugared-together-crunch, they're diced into perfect little cubes that fill a bowl like chestnuts -- bite-sized.

Finally, if you can't do nuts, but are nuts for spreads, 88 Acres offers three seed butters:  (organic) Plain Pumpkin Seed,  (organic) Vanilla Sunflower Seed and (organic) Dark Chocolate Sunflower Seed.

What really makes a bowl of a brilliant breakfast is mixing all three. Now that's a taste-texture-falvour fusion that wouldn't ever need to be labeled free-from if you that means less-than. See if you can eat better, or more joyfully, with nuts and gluten included.

I bet you five gluten-free flapjacks you can't.


Or maybe blend them into a smoothie:
Butternut Banana Shake with 88 Acres Chocolate Sea Salt Granola
and Vanilla and Chocolate Seed Butter blended in.


CELIAC NOTE: These bars do include oats. They are certified gluten-free. If you cannot tolerate oats at all, the granolas and bars are not safe for you. If you can tolerate small quantities, they are.

PRODUCT  REVIEW SUM-UP:

Availability: In Whole Foods across the Northeast now, and many small New England natural grocers.

Organic/Non-GMO?: Bars, granola, and seed butters all have local and sustainably-sourced ingredients. The seed butters are also certified organic; and every product is non-GMO.

Taste/Texture: Nice contrast of crunch and chew in both bars and granolas. The seed butters are a beautiful smooth blend.

Celiac-Safe?: Yes. Certified GF.

Whole Food: Close as anything short of an apple off a tree.

Shoestring Budget?: Whole Foods sells the bars for $2-2:50 US.  They are much more affordable than many other comparable in quality, if still a stretch if you're stretching pennies. 

Friday, December 30, 2016

How to Survive New Year's Eve, Gluten-Free


So you have celiac disease, and it's New Year's Eve. You have multiple options. But let's minimize the decision-making, and reduce it to three options.  Because 'tis a night to party and enjoy, but what if you have to figure out dinner, gluten-free, cocktails, gluten-free, or prepping a party for many
friends...and you have to eat gluten-free?

Also, potluck.

AND THIS IS A NIGHT TO ENJOY, BUT HOW?


1st Possibility:

Single, Celiac, Party.

Do you ask the host if they're serving gluten-free options? Do you research 
cocktails, ingredients? Do you show up, willing to risk it --
and possibly down a glass or bite a snack
that probably contains gluten, or has been cross-contacted?

DO ask your host. But also, bring food. If it's dinner,
eat first, and bring food. It isn't sexy, but it is self-care.

DON'T waste time researching cocktails. The only
way to know is by asking the mixer or maker, and that is an option.
Or, stick to naturally gluten-free: straight gin, rum, or much less
worrisome, wine and champagne.

DON'T risk eating gluten, or cheat.
This option literally and possibly irreparably
damages your internal organs. This is self-abuse.


2nd Possibility:

Single or no, Celiac, Potluck/Self-Hosted:

Do you plan an intricate gluten-free menu? Do you send out social media
invites? Do you require pot-luckers to bring only gluten-free
items? Do you trust that they will? Do you BUY EVERYTHING
OBSESSIVELY TO MAKE SURE THERE'S PLENTY
EVEN IF IT COSTS YOUR SAVINGS?

DON'T plan anything intricate (unless you just enjoy the planning). Keep it
simple.

DO plan one or two dishes or snacks you enjoy.

DO/DON'T:  Feel free to ask friends to bring gluten-free items,
if you're keeping your kitchen/home gluten-free. Perhaps don't trust anything homemade
is celiac-safe to chomp on.

DON'T blow your budget. Take care of yourself, and enjoy the company. 
Perhaps ask friends to provide champagne, while you provide
two main dishes/appetizers.

3rd Possibility:

Single, Celiac, or not-single, Celiac, Hiding Out at Home

Do you hide out at home, afraid to expose your gluten-free needs? Awkward about asking,
unwilling to pack a snack or eat first? Do you hide out at home,
because you love to watch movies, and spend the night
comfy and cosy in PJ's, with popcorn?
Do you go to bed early a) because you love to or b)
because you're afraid again?

DON'T hide out of fear. Your needs are valid. Figure out what you'd love to do (accept
a party invite, go out to a bar, go downtown, take a New Year's adventure to a local
destination), and take  the time to plan it so you can enjoy, and eat safely.

DO hide out happily if you love a quiet New Year's, and snack on
your well-prepped pantry.

OBVIOUSLY: last item -- sleep if you want, DON'T if it's out of fear


Finally, enjoy yourself.
It's easy to fall into self-pity or worry around social events involving food. It's easy to feel less-than.  Depending on your personality and history, it can be easy to be terrified to put yourself first, ask questions, seem different, take the additional time to plan so that you're included in the festivities.

But simply put: It's well worth it. Because you're worth it.


QUICK TIPS FOR PACKING OR POTLUCKING:

Pop a Bagel-Bauble in your purse (or pocketbook, or bookbag, or backpack):

This is a quick simple-snack/meal I'll take to holiday festivities. It's brilliant-festive, easily-wrapped-and-packed, and not only makes easy eating, but fits in at a party, a bar, or on a hike. It also packs a nutritional punch that will keep you satisfied and fueled for a full night.

1 -2 Tbsp Smooth Nuttzo
1 Tbsp Garden of Life Raw Vanilla Protein
dash of coconut milk
(optional) roasted beets, pomegranate seeds, candied ginger, candied carrots


Mix Nuttzo with protein and coconut milk until you get a nice smooth, white frosting. Split your bagel, and toast. Spread the bagel with the frosting, adding optional additions now, and smash that bagel together.
Tightly wrap in foil or plastic.
Pop in a bag.
Remove when the stomach growls.


Pop a Plate of  Bagel Baubles and Popcorn on a plate (or multiple plates):

This can be an easy appetizer to slice up and toss on the counter for a potluck or party, if you're hosting.
If your guests aren't gluten-free, provide the spread, and ask someone to bring less-expensive, gluten-containing alternatives, or -- as I did last year -- slice up a round of apples for the dip.


So they say drink responsibly. If you're celiac, plan and EAT responsibly! and enjoy

It helps to pop a Canyon Gluten Free Bagel Bauble in the pocket.

Have a blast in 2017! 


CJ


Wednesday, December 28, 2016

A Celiac on New Year's Eve, or Party It Up, Gluten-Free

...why not resolve to have a fuller, more gluten-free life.

  Free from gluten-free.




Say what? Doesn't celiac require that my life be gluten-free?

No, celiac disease requires that my diet be gluten-free.

Yes, Celiac Disease is a condition treated by one prescription: a gluten-free diet. Because food is so key to our survival, and sometimes even to our identities, gluten-free often becomes as much a name we answer as a prescription we follow. But would we think it healthy if a diabetic toddled around identifying with their insulin? "Oh yes, I'm insulin-pumped." Or what about an individual with lupus: "I live a steroid-high life."

The analogy isn't precise, but it is fair -- for whenever we label our days, our lives, or our time gluten-free we risk doing what an individual diagnosed with diabetes would risk if they labeled their days and times insulin-pumped. The label reduces us to a prescription -- something, instead of a someone -- and then the label gluten-free or insulin-pumped reduces us to a disease.
Hey. Yeah. I'M GLUTEN FREE.
Cheers -- wait, what? No, that's not my name, I'm just...

Treatment is hugely important. But do you know what's part of a full and complete treatment, and recovery from celiac disease? Recovery from celiac disease ultimately includes living a full life, unhindered by the agony of symptoms, or the intestinal damage and malnutrition, or the increased risk of cancer...

...and finally, recovering from celiac should mean we don't need to spend our hearts or our identities on being gluten-free. We get a life back.  And it's not one in which our minds and hands are always on "gluten-free"; but one where our stomachs are well-nourished and gluten-free so the our full potential and life are open to living.

I think my friend, Sema DiBooglu, has demonstrated this aspect of recovery beautifully. Part of her success stems from a wonderfully supportive family and a mother who has taught her to advocate for herself, and then get on with stretching, living, developing her talents and striving towards non-food related goals. (Of course, she's able to do this because she's had the treatment taken care of -- she has a university with safe eating options, a head full of concrete strategies for nourishing herself in any situation, and a well-healed gut since her childhood diagnosis.)

 There's nothing wrong with identifying the need to be gluten-free; in fact, I need to as a young adult with celiac disease -- in many situations, I need to inform someone else of my prescription , otherwise I'm risking triggering my disease through contamination, or going hungry through leaving key players such as hosts or catering staff ignorant.

But there is a cavernous difference between identifying the need to eat gluten-free and identifying as gluten-free.

(All, technically, if you ate me, I would be gluten-free. But that is a flippant aside.)

I know each and every one of my friends, readers, workshop graduates, fellow bloggers --celiacs and otherwise -- are tremendously more than a diagnosis, and more than a prescription.

I am.

This year, I shall continue to be involved with my community as a celiac advocate; I will continue to aid families and individuals with recipe research, and celiac-thriving strategies; I will eat entirely, unabashedly, painstakingly (at times) gluten-free.

I will look forward to new research, and treatment developments for celiac, and to more eateries and production facilities adopting practices that make cross-contact a risk of the past.

But I want gluten-free to be something on my plate; not on my brain*; and not in my name. It's possible, because with good habits, and the ability to cook for myself, my muscle-memory can take care of a lot of that feeding stuff.

Even after all of that, I don't need to identify with what I'm doing ether. Graduate student in philosophy, freelance writer, activist, human rights advocate, young adult, Bostonian...oy, they're all labels related to doings or location.

I am, after all, a human being.  O tumbling free.

I'll be posting my freelance and bookish endeavours, along with product reviews and tips, and a monthly interests and what I'm up to update as well.

w00t, mates! That's a party.

Happy New Year.

CJ



*Recent research from BIDMC in Boston has shown a disproportionately large cohort of diagnosed celiacs still feel burdened by the label "gluten-free", in that they need/do spend a crippling amount of time on figuring out food needs and plans. I'm not commenting on this aspect in the least. We do need to spend time to be safe. I'm addressing placing one's identity in that need, accepting the label instead of accepting the burden. Yes, it is a burden often, even when the work pays off and gives us better skills, and better health. So is eating well and keeping one's insulin balanced. But the fact we have a disease does not define our lives.

Saturday, December 24, 2016

Chocolate Chick-pers, Gluten Free Christmas Cookies

Night falls Christmas Eve, and falls early here in New England. But the little tree on the side table is
glimmering; and the kitchen smells of vanilla, coconut, and baking.

There is always time for the things we need, Like wonder. But also like gluten-free cookies.

Before I walk to midnight mass, I'm leaving cookies on the blog -- like a plate for Santa. Plenty of time still to bake if you have a mind to, or to whirl up the dough for these couple ingredient chick-pers to bake in the early dawn, to warm the house on Christmas morning.

And if you've multiple food restrictions, here you have a cookie as free-from as the Christ-child was free-from sin. These little blokes are grain-free, gluten-free, dairy-free, sugar-free, optionally nut-free, and lovely.





CHOCOLATE CHICKPERS
[ gluten-free, vegan, soy-free ]

:: ingredients ::

3/4 of a can of organic chickpeas, drained (liquid reserved)
(optional) 1 tsp Nuttzo Peanut Free Nut Butert or
1/2 tsp Sunbutter
(optional) 1 tbsp Organic Vanilla Vegan Protein  (I use Garden of Life Raw Vanilla)
2 tsps Vanilla Extract
1/4 baked organic pumpkin
reserved chickpea liquid to adjust consistency
mini chocolate chips (I use either Enjoy Life or roughly chopped
Pascha Sugar-Free Dark Chocolate Chips)


:: directions::

Add all ingredients to a blender or food processor, chickpeas first. Using
reserved liquid, blend until batter is smooth.
Spoon by teaspoons onto a parchment lined baking sheet, and bake at 350 F
until just browned and firm to the touch.



Yes, they have chickpea taste -- but blended with Nuttzo and vanilla, it's a nutty edge and under-flavour. The sweet of the chips and vanilla is plenty to give them a shine for any sweet tooth.

the ingredients, gathered, prepped
Small, medallion-sized, they make a lovely Christmas plate. 

But what I like most about them is their simplicity. Although the fact that they use chickpeas and no flour tickles me enough to come in a close second -- and they would make the swiftest snack this side of Syracuse for a fencing meet or long hike -- for they're long on protein and fibre, just as long as they are in sweet and novelty.



Happy Christmas, mates.  Make a Chick-per for Santa -- he might be celiac.


Tumbling Free,

all the blessings of holidays to you and yours,

CJ

Wednesday, December 14, 2016

A Gluten-Free Gift Guide

Is it gluten-free? Is it scrumptiously cruncheable?  Can I celiac eat it, play it, use it? Do you need to buy a friend or family member something edible, and excellent? Keep it simple, scroll on, and pick out something from a list that includes the local, the exceptional, and the more than edible -- because it's not enough to find a gift that's acceptable, just because it's gluten-free, not when the world, and the market, now includes so many gluten-free goods that even one-up the stuff that's filled with wheat.


GOT A SPREAD, SYRUP, OR SNACK-LOVER?

88 Acres Brand New Seed Spreads:  Vanilla Spice Sunflower Seed Butter, Pumpkin Seed Butter, & Chocolate Sunflower Seed Butter


Shady Maple Farms Maple Butter: Maple Syrup, Spreadable like Butter.


BREAD, TOAST...SOURDOUGH?

Gluten Free Sourdough Company Sourdough Muffin Tops: Pumpernickel, Ivory Teff, and Teff

B-Free Foods Seeded Rolls: sugar free, & everything else free, perfect fluffy rolls for dinner or breakfast, non-gmo, Ireland-made.


IT DOESN'T HAVE TO BE AN EDIBLE

Sailonastar Handmade Crochet Pokemon: hand-crocheted and patterned pokemon dolls, as well as other "stuffed" creatures

BOOKS: nothing else need be said

Theatre Tickets:  again, nothing more to be said

NEED ALLERGEN SAFE CARE PACKAGES?

88 Acres Gift Baskets:  for self-care or the tea-lover, for "hygge" (Norrwegian untranslatable term of warmth and comfort during Winter), or... baskets that don't include gluten, or really anything else allergy-offensive.




Bebopalu Box:  subscription box with the best options -- vegan, for an athlete, self-care, what-have-you, Bebopalu never sends what you can't eat -- and they handpick for themes and needs; always gluten-free, always free of anything else you can't stomach


FOR THE NUTTY ONE, AND TRAVELER

Nuttzo 7 Nut and Seed Butters: seven nuts and seeds in either crunchy or smooth, or travel-size Nuttzo2Go's which also include chocolate.















Canyon Bakehouse Bagels: Everything (Seeds and Onion) and Plain Gluten Free Bagels

Life Factory Glass Water Bottle: sustainable, BPA-free glass water bottles

OR ARE YOU NUTLESS WITH ALLERGIES?

Go Raw Sprouted Pumpkin, Sunflower, or Watermelon Seeds: sprouted and raw organic seeds

88 Acres Ginger Apple Bars: low-grain, wonderfully spiced seed bars; also in Berry and Chocolate flavours.


AND ALWAYS GLUTEN-FREE THESE GIFTS GIVE BACK

Ten Thousand Villages, Handcrafted  Totes, Scarves, Medallions: handmade gifts and goods from around the world, supporting women, the poor, internationally and promoting the dignity of individual human life; online and in Boston.

Donation to Life Matters Journal: confronts and ends aggressive violence against human person thrrough education and discourse, providing outreach programs, speakers to communities to raise awawareness, and publishes a bi-monthly journal.

Donation to Project Left Behind: supports and promotes education, improved nutrition, and living conditions for orphans and neglected children around the world.

Donation to New England Celiac Organization: supports national research, and provides resources and support groups for local individuals and families living with celiac disease.


IF THEY BE CELIAC ATHLETES

Garden of Life Raw Protein: Vanilla or Chocolate, Plant Protein or New Raw Formula


Garden of Life Raw Probiotics: fitbiotic, high-potency




Go Raw Sprouted GROW Bars:  all plant-based  raw bars with 12g of protein, in Lemon, Cinnamon, Chocolate and Mint Chocolate

Gluten Free Sourdough Company Almond Power Cookies: sprouted, high-protein, organic cookies lightly sweetened with maple syrup


Toodles and Tumbling Free,

Merry Christmas, and best of all the blessings of a holiday season,

CJ

Wednesday, November 16, 2016

[ Product Review ] Some Living Food - Organic Living Superfoods

In Boston, MA, Craig and Bruce make food. They make living food. And it's gluten free. Organic Living Superfoods, their raw, organic, food-purveying business has a product line of stunning variety and flavour for the amount of things it avoids, and the simplicity of its ingredients.

For the most part, each package of all things from sprouted almonds to smoothie powders to raw sprouted granolas boast an ingredient list you could easily scribble on palm.

For example: Banana Cinnamon Walnuts -- walnuts, dates, bananas, cinnamon.

Or how about the Goji Granola? Sprouted buckwheat, flame raisins, goji berries, dates, walnuts, cinnamon.

Simplicity, unlike the label gluten-free,isn't a modifier referencing removal of anything -- in fact, simplicity is one key aspect to the best gluten-free fare, and one ingredient difficult to find, and rarely added, to a good product. OLS proves the point. With the creativity that simplicity requires out of anyone daring to choose just a few ingredients, and one preparation process -- sprouting and dehydrating in this case -- OLS has made a line of hugely diverse, and palate-pleasing, organic snacks, proteins, and granolas.

As a celiac, I particularly appreciate the prep process. Sprouting and dehydrating nuts and grains maintains micronutrients, and reduces more difficult to digest compounds found in both, making everything OLS creates a lot easier on the insides to assimilate.

Dark Choc on the Coconut



Better still for the celiacs with oat-intolerance, these blokes are altogether oat-free, and mainly grain-free. I've been adding the walnuts to my black bean brownies, which give them a lovely subtle sweet from the banana. But one of the highlights of the products I got to try was the Dark Chocolate Covered Coconut.  (As a note: Rather bloody brilliant melted on Gluten Free Sourdgough Co's grain-free coconut bread.  It makes marshmallow-free s'more better than a marshmallow-included-smore.)


Brownies: Banana Walnutted
Sticking to simplicity, OLS also uses spices and vinegars to great creative effect. Still only 3-5 ingredients, their Pizz'Almonds and Buffalo Ranch Cashews balance spice and crunch to a t. Coating crisp kale, chicken, or tofu with the nuts? That was a brilliant idea.

A bowl of chickpea macaroni and no-cheese? I was experimenting with cajun spices. Cajun Mac, with the crunch and tang of the cashews, left all gluten-containing pre-diagnosis macaronis behind.


How did I not know these blokes -- purveyors of some of the top gluten-free, raw, organic food on the market -- were Boston-based? I'm not sure. But I'm glad I knocked into them twice this year at events -- because it gave me a chance to get to know their story, their food,, and pass on the resource.






PRODUCT SUM-UP:

Taste/Texture:  From sprouted nuts to granola, powders to trail mixes, texture is key -- no soggy nuts here, or jaw-breaking energy bites. The balance of spices and sweet -- sweet added with fruit, 99% of the time -- taste is consistent and stellar.

Availability: New England, locally, available in many small natural markets. Also, limited varieties in Whole Foods.

Shoestring-Budget-Friendly?: No. Nope. Nyet.

Non-GMO/Organic:Yes and yes.

Celiac-Safe?: YES. Also, dairy-free, soy-free, and vegan.


 Not to put too fine a point on it, but that's not enough in a food -- ice, after all, is gluten-free. What matters tremendously is what goes in to celiac-safe food, and that's where OLS wins ten times over.


Tumbling Free,

CJ


Friday, November 11, 2016

Gut-Healing One-Shots: Golden Milk, & Glory of Good Roots

GOLDEN MILK


Gut Healing One-Shots

weekly looks at healing the insides
with food preparation practises, supplements, or other
whole life approaches


Celiac disease and other digestive disorders put our insides at odds with what otherwise would be highly digestible and nourishing food. If you have celiac, you know you need to take gluten out. But how can you still get what you need in? Herbs are one avenue I've been offered -- and had the pleasure to offer others; but then, herbs on the Western market are most often capsuled. If they aren't capsuled, you get them in a bitter tea or perhaps -- in the best case scenario -- added to protein powder or other nutritonal supplement.

But did you know that the process of digestion and assimilation is intimately tied up with our experience and enjoyment of our food as well?

Perhaps this is why most traditions utilizing herbs don't simply dose you like a sick horse. Herbs are added as spices to warmly prepared meals; served in designated and eye-pleasing pottery.

All that aside, scientifically, studies have demonstrated systems under stress react with the same violent inflammatory response to anti-inflammatory foods as they do to inflammatory foods.

Throwing digestive herbs and enzymes at yourself while racing through the day? Downing a chilled shake with immune-boosting astragalus blended in?

It may not do you a a hint of healing.

It certainly hasn't done me, or many of my clients, much good. When your body sticks in a state of high-alert it cringes from the healing as well as the challenging -- just as your mind and emotions do. So in the vein of my first one-shot exploration of gut-healing smoothies,  and an enceounter with the Ayurveda-based, Boston-local Posha Green (whose protein powders are herbed to the hilt), I poked around the basis for Golden Milk, and the lovely golden-gut-good roots,Turmeric and Ginger. Ginger and turmeric are effective aids in reducing symptoms, and healing, after being glutened.  Ginger reduces gas, is a diaphoric, meaning it warms from the inside, and inhibits the formation of inflammatory cytokines; chemical messengers of the immune system. This itself is a huge benefit to anyone with celiac disease.

So what is a "Golden Milk"? 

Traditionally, a slow-boiled tea of ginger and turmeric root, with dairy or coconut milk, honey, and sometimes ghee, Golden Milk has been used historically to knock out colds, flatten a hangover -- or soothe the hurt or upset intestines.  It's a tongue-tingling shot of bitter and sweet. But what about cracking it into a smoothie?

Especially the kids I work with -- and I include myself in that category -- aren't always keen on bitter; nor are we keen on a hot drink if it can be a shake. Last week, I twiddled around in the kitchen before the crack of dawn, until I got the gut-healing balanced with the tradition and the palate-pleasing.

This smoothie can be made either warm or chilled. Know that -- as I noted before -- warm is often better on gluten-free, celiac-damaged insides than chill. But both, when the roots are steamed well, and the tea strong, will do the trick.

Steeping and preparation practises are often implicit reminders to us of how best to consume the food prepared. So steep, slow steam, and blend this anti-inflammatory beverage; and sip it slowly when you have time to breathe, and taste the tang of turmeric taut against the smooth sweet of honey.


GOLDEN MILK SHAKE


:: ingredients ::

1-2" fresh turmeric root
1-2" fresh or young ginger root, diced
1/2 tin full fat coconut milk
1 cup steamed organic carrots
1/2 cup liquid from boiled roots
1-2 tsp raw honey
ginger and turmeric root (optional -- you may also discard, dep-
ending on how strong you want your shake)
chia seeds, 1 tbs nut butter or 1 tbs coconut butter (optional)
1 tsp coconut oil (I used Now Foods Ellyndale Butter-Infused)
ice, if making chilled drink, to taste

:: directions ::


1) Slice turmeric and ginger long-ways into 2 or 3 pieces, and add to a small saucepan (about 1 1/2 cups) of filtered water, and bring to a high boil. Reduce heat to a gentle boil or simmer. Cook for 10-15 minutes. Turn off stove, and allow to steep another 20 minutes.
2) While roots are steaming, add carrots to another small saucepan, and boil until soft, about 10 minutes. (Do not throw out the water. Use it.)
3) Add carrots, and ice if making chilled drink, and then pour your turmeric-ginger tea
and coconut milk, along with oil (and nut butter if using)  and honey over that. 
4) Puree on low first, and then use a higher setting to crush ice (if applicable). Blend until smooth
and golden orange. Serve immediately, dusted with ginger powder or cinnamon.


Gut-healing comes from having one's whole life nourished -- senses, emotions, dreams. Golden Milk -- in a shake or otherwise -- is doused in good herbal healing ingredients. Anti-inflammatory is more than just nutrition coin you shove through the slot in your face. Let your mind and senses settle as you enjoy it.

I don't have a topic yet for the next gut-healing one-shot.

Got gut questions or comments? Send them my way below -- I'd love to hear them.


Tumbling Free,

CJ