Turmeric Tea / Golden Milk

Serves 2

From: https://www.elizabethrider.com/how-to-make-golden-milk-recipe/

Ingredients:

• 3 unsweetened almond milk (or unsweetened nut milk)
• 1/2 tsp. almond oil or coconut oil (optional)
• 1 tsp. of ground turmeric 
• big pinch of freshly ground black pepper if using ground turmeric (omit if using the paste) 
• 1 small (1/4 inch) piece of ginger root peeled and grated (more or less to taste) 
• 1/8 tsp. ground cardamom 
• 1/8 tsp. ground cinnamon 
• 1 tsp. raw honey added off the heat (optional for a little sweetness) 

Instructions:

• Whisk all ingredients together, then warm through on the stove over medium heat for 15 minutes. Let it very gently simmer for 15 minutes but not boil. 
• Strain and Serve

Peach Dutch Baby

 Yields: 2 Servings

From: https://www.thepioneerwoman.com/food-cooking/recipes/a89718/peach-dutch-baby/

Ingredients:

• 4 Eggs 
• 1/2 c. Whole Milk or Cream 
• 1 tsp. Pure Vanilla Extract 
• 1/4 c. Flour (All-purpose or White Rice Flour)
• 1/2 tsp. Salt 
• 1/8 tsp. Cinnamon or more to taste 
• 2 tbsp. Melted Butter, plus extra for the pan 
• 2 Ripe Peaches, 
• Butter & Maple Syrup, For Serving

Directions:

• Preheat oven to 425ºF (218ºC)
• Butter the bottoms and sides of a 12-inch cast iron skillet or 13x9-inch glass pan
• Blend or whisk eggs, milk or cream, and vanilla until smooth
• Add flour, salt, and cinnamon and blend
• Add butter and blend
• Slice peaches
• Blend the batter once more
• Pour into pan and arrange peach slices on top
• Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ºF (163ºC) and cook for an additional 5–10 minutes, or until golden
• Remove from oven and serve immediately with lots of butter, a drizzle of maple syrup or honey (or a sprinkling of powdered sugar), and a dollop of whipped cream
• Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter