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Living my Life Golden...

Golden Milk is one of my favorite evening soothing beverages. This traditional Indian drink has amazing healthy benefits. Curcumin found in tumeric has anti-inflammatory properties. Along with the additional anti-inflammatory and antimicrobial benefits from the ginger and cinnamon. This is my personal recipe that can certainly be altered to suit your taste buds.

  • 1 1/2 cups light coconut milk (canned is best, but carton works too)

  • 1 1/2 cups unsweetened plain almond milk (DIY or store-bought)

  • 1 1/2 tsp ground turmeric

  • 1/4 tsp ground ginger (see notes for fresh*)

  • 1 whole cinnamon stick (or 1/4 tsp ground cinnamon // I prefer the stick!)

  • 1 Tbsp coconut oil (see notes for oil-free)

  • 1 pinch ground black pepper

  • Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)


  • To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup // amount as original recipe is written // adjust if altering batch size).

  • Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.

  • Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.

Mini Avocado Toast

Prep time: Serving:

15 minute 8


1 baguette, cut into 1/2 inch slices

2 avocados

2 tsp freshly squeezed lime juice

1/2 tsp salt

1/2 tsp pepper

1 cup fresh pomegranate arils

1/4 cup honey


1. Toast 16 slices of the baguette. Reserve remining slices for another use.

2. In a medium bowl, mash avocados. Add lime juice, salt and pepper. Mix well.

3. Arrange toasted baguette slices on serving tray. Spread avocado mixture on each slice.

4. Top each with 1 teaspoon pomegranate arils.

5. Lightly drizzle honey on each toast. Serve immediately.

Festive Pear salad

Prep time: Serving

15 mins 8


1/4 cup of Balsamic Vinegar

1/2 cup extra virgin olive oil

1 shallot, finely sliced

1/2 tsp salt

1/4 tsp pepper

1 tips Dijon mustard

2 (5-oz) package organic spring mix

4 Bartlett pears

1 (6-oz) bag dried cranberries

2 (5-oz) containers of blue cheese crumbles


1. In a small bowl, whisk together balsamic vinegar, olive oil, shallot, salt, pepper and Dijon mustard. Set aside.

2. Add spring mix to large serving bowl. Top with cranberries and blue cheese crumbles.

3. Cut pears in half. Core and thinly slice. Add to salad.

4. Pour desired amount of dressing into bowl and toss to combine.

5. Serve immediately with remaining dressing on the side for serving.

Garlic Chili Chickpea Burgers

1 small sweet potato (about the size of your fist)

1 15 oz can chickpeas

1 tbsp chili garlic sauce

2 tbsp lite soy sauce

2 tbsp peanut butter

1/4 medium red onion, minced

1 tsp cumin

2 tbsp ground flax seed

4 tbsp water

1 cup rolled oats

1 tsp garlic powder


1. Preheat oven to 375F. Take sweet potato and poke holes into the skin and place in the microwave for 3-4 minutes or hit potato button and cook until soft. Set aside and allow to cool.

2. Mix water and flax seed in a small bowl and allow to gel up, about 5 minutes.

3. Once sweet potato is cooled, cube it. Optional, but if you don't want the skin on, feel free to cut sweet potato in half and just scrap out the insides with a spoon into a food processor.

4. Drain and rinse a can of chickpeas. Allow chickpeas to sit on a few paper towels or clean kitchen towel to remove excess moisture. Add ALL ingredients to a food processor and pulse until well mixed and easy to mold into patties.

5. Take 1/4 cup mixture and with slightly wet hands, mold mixture into a patty shape. Place patty on a lined baking sheet and repeat patty formation with remaining mixture (should form 6 patties).

6. Bake 25 minutes, carefully flip and bake another 10-15 minutes or until burger is firm, then remove from oven. Allow to sit for at least 5-10 minutes to cool before serving.

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