I've been asked several times recently about how could you have bone broth hot chocolate and it taste good! I was like oh there are so many ways and promised I'd share a recipe, well here we are!
Ingredients:
- 1/2 cup high-quality chicken bone broth (lighter in flavor is best)
- 1 cup milk (ideally whole raw milk or coconut milk but any will do)
- 1.5 tbsp natural sweetener (maple syrup, honey, or raw cane sugar)
- 1.5 – 2 tbsp cacao powder (depending on how chocolatey you want it)
- 1/2 tsp vanilla extract
- Pinch of sea salt
- Pinch of cinnamon or cinnamon stick (optional)
Instructions:
- In a small saucepan over medium heat, bring bone broth to a slight boil.
- Add the natural sweetener of your choice, cacao powder, pure vanilla extract, and sea salt. Whisk well until combined.
- Add milk and cook for 2 more minutes.
- Pour into mugs and top with a sprinkle of cinnamon or add cinnamon stick, if desired.
- Serve hot and enjoy the frothy goodness!
Combining these ingredients provides an amazing blend of vitamins and minerals that our bodies thrive on:
- Bone broth: This rich and nutritious broth can be made right at home. The longer the bones are simmered, the greater the concentration of collagen and nutrients in the broth. For this recipe, a lighter-flavored broth is best flavor-wise. We use bones from the meat we get from local farms as you know us with sourcing.
- Plant Milk: You can honestly use whatever milk you like in here, I prefer a coconut milk or a 3 ingredient almond milk from Califia brand. There is some information out there that I haven't dove into that says raw milk (sourced well obviously) has different health benefits with vitamins and minerals.
- Cacao powder: Unlike normal cocoa powder and most chocolate, cacao has not been chemically processed and roasted, which can destroy a large amount of the antioxidants and flavanols present.
- Natural sweetener: Could it truly be a hot chocolate without some sweetness? My preference is local, raw honey (yet another superfood), secondarily real organic maple syrup.
- Pure vanilla extract: Just a touch of vanilla to slightly elevate the taste. Pure vanilla extract has antioxidant properties and provides a more calming effect.
- Sea salt: Adding a small pinch of high quality sea salt allows the body to absorb needed minerals more easily. Sea salt is high in Magnesium, Potassium, Calcium, and Sodium, which are key for muscle, brain, and heart health. It’s also so yummy in this recipe!
- Cinnamon: Ranked by researchers as the #1 spice across the globe in terms of its antioxidant levels, cinnamon has a number of health benefits, too!
Derived from recipe by Love and Homemaking
There are so many different ways these days to get in a healthy Hanukkah meal or snack but I'm going for this fun latkes recipe - it has avocado in it which I'm a big fan of as they are packed with heart-healthy monounsaturated fats that reduce inflammation and keep you feeling full and satisfied. They’re also rich in essential nutrients like vitamins K, E, and B6, potassium, and fiber, which support digestion, energy, and overall health. 🥑💚
This healthy spin on the classic Hanukkah latke is crispy, satisfying, and full of nourishing ingredients, paired with a creamy, dairy-free avocado herb sauce. Perfect for celebrating while staying aligned with your wellness goals!
Ingredients
For the Latkes:
- 2 large organic sweet potatoes or Yukon Gold potatoes, peeled and grated
- 1 medium onion, grated
- 2 pasture raised eggs (or flax eggs for vegan: 2 tbsp flaxseed meal + 5 tbsp water)
- 3 tbsp almond flour (or another gluten-free flour)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp black pepper
- 3 tbsp avocado oil or coconut oil (for frying)
For the Avocado Herb Sauce:
- 1 ripe avocado
- Juice of 1 lemon
- 2 tbsp olive oil
- 2 tbsp fresh parsley or cilantro (optional)
- 1 small garlic clove
- Salt and pepper to taste
- 2–3 tbsp water (to thin as needed)
Instructions
For the Latkes:
- Prepare the Mix:
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- In a large bowl, combine the potatoes, onion, eggs (or flax eggs), almond flour, salt, garlic powder, and pepper. Mix well.
Fry the Latkes:
- Heat the avocado oil in a skillet over medium-high heat.
- Scoop about 2 tablespoons of the mixture, flatten into a pancake, and place it in the hot oil.
- Cook for 3–4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
you can bake latkes and I've actually done this and they have tasted good! they do tend to taste better when fried and most years I do a combination of each type!
For the Avocado Herb Sauce:
- Blend the Sauce: In a blender or food processor, combine the avocado, lemon juice, olive oil, garlic, herbs, salt, and pepper.
- Blend until smooth, adding water 1 tablespoon at a time until the sauce reaches your desired consistency.
Serve:
Plate the latkes warm with a dollop of avocado herb sauce on top or on the side for dipping. Garnish with extra herbs if desired.
We've been on a cabbage kick right now, think repairing my sister's gut after a hospital delivery and supporting my family's immune system with the BIG difference in weather from living in Florida, Little Rock and then to COLD, way less sun, Chicago.
So why cabbage?
Eating cabbage, whether raw, cooked, or fermented, can nourish your gut and help your immune system stay strong! It is rich in prebiotics to support the good bacteria in your gut, which plays a role in maintaining your overall health and we all need that right now during cold/flu season!
A healthy gut microbiome supports digestion, reduces inflammation, and plays a key role in maintaining overall health. Additionally, fermented cabbage (like sauerkraut or kimchi) contains probiotics that directly add beneficial bacteria to your gut, enhancing digestive health and gut resilience.
Cabbage is a great source of vitamin C too, which is a powerful antioxidant that helps support the production and function of white blood cells, which are essential for fighting infections.
Ingredients:
- 6 cups Green Cabbage (sliced thick)
- 1/4 cup Extra Virgin Olive Oil
- Sea Salt & Black Pepper (to taste)
Instructions:
- Preheat the oven to 425ºF (220ºC) and line a baking sheet with unbleached parchment paper.
- Place the cabbage slices on the baking sheet.
- In a small bowl, mix together the olive oil, salt, and pepper and garlic powder
- Using a brush or your hands, coat the cabbage slices in the mixture. Add to both sides making sure they are well coated.
- Bake in the oven for 35 to 40 minutes, rotating the pan halfway through until browned around the edges and crispy. Serve and enjoy!
* you can also just throw the oil and spices on and not mix it in a bowl - totally up to you!
I seriously love potatoes. When I'm on my game I focus on consuming purple and orange sweet potatoes but when I'm just really wanting a potato, I love one like this!
Ingredients:
- 2 Russet Potato (medium)
- 1 tsp Extra Virgin Olive Oil
- 1 1/2 cups Mushrooms (sliced)
- 1 cup Baby Spinach
- 1 Garlic (clove, minced)
- 2 tbsps Tahini
- 2 tbsps Water
- 1/2 Lemon (juiced)
- Sea Salt & Black Pepper (to taste)
Instructions:
- Preheat the oven to 400ºF (205ºC). Scrub your potatoes and pierce them all over with a fork. Place on a pan and bake in the oven for 45 to 50 minutes, or until cooked through.
- Meanwhile, heat the oil in a pan over medium-high heat. Add the mushrooms and cook for about five minutes or until browned. Add the spinach and garlic, stir, and cook for another minute.
- In a small bowl, whisk together the tahini, water, and lemon juice. Season with salt and pepper. Add more water if necessary to reach sauce consistency.
- Remove the potato from the oven. Once it is cool enough to handle, cut the potato down the middle and season with sea salt and black pepper to taste.
- Top the potatoes with the mushroom mixture and drizzle the tahini sauce on top. Enjoy!
This recipe is adapted from https://minimalistbaker.com/ and I cannot wait to eat it!
Ingredients:
- 1 medium delicata squash, halved lengthwise, seeds removed, cut into 1/2-inch slices (1 squash yields ~3 cups or 300 g sliced) -you can definitely use other types of squash with the skin on, in case you have another handy etc.
- 1/3 cup gluten free breadcrumbs (finding some of these without nasty ingredients isn't always easy, but it's for a holiday, gotta let some things go a little 😉)
- 2 Tbsp fresh parsley, very finely minced (you can use dried, just won't be as flavorful)
- 1 ½ Tbsp nutritional yeast
- 3/4 tsp dried rosemary (or sub fresh, minced)
- 1/2-3/4 tsp sea salt
- 3/4 tsp garlic powder
- 3 Tbsp olive oil
Instructions:
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set nearby.
- In a small mixing bowl, combine the breadcrumbs, parsley, nutritional yeast, rosemary, salt, and garlic powder. Stir until well combined, then taste and adjust, adding more salt as needed. To a separate bowl, add the olive oil.
- Place a slice of squash into the olive oil, flip to evenly coat, pick up, and let excess oil drip off before dropping the squash into the breadcrumb mixture. Flip to evenly coat, pressing lightly so the breading sticks. Add the breaded squash to the baking sheet and repeat with the remaining slices.
- Bake for 14-16 minutes, or until the breadcrumbs are golden brown and the squash is fork tender. Serve immediately!
- Best when fresh. Leftovers keep for 2-3 days in the refrigerator but note that the breadcrumbs will lose their crispiness.
