Honey Turmeric Lemonade Recipe

It's been warm here for all of 1 day and I'm already thinking about summer drinks. 🍹 I love how turmeric has become such a popular health food.  Who else loved drinking hot turmeric milk over the winter? This is my summer way to get super healthy turmeric and ginger into your diet. This doesn't even seem healthy because it is so darn delicious! It's light, sweet and citrusy with just a hint of turmeric. The colour is pretty and it's sure to impress anyone you serve it to. 

I like to use all fresh ingredients in this recipe because when you're avoiding certain foods it's always nice when there isn't an ingredient lists to have to worry about. 

With super ingredients like these you can't go wrong! 

Ginger
Ginger is great for healthy digestion. It contains gingerol a compound that helps soothe digestion and improve gut health. 

Turmeric
Turmeric has long been used for its digestive, anti-inflammatory and antioxidant benefits. The primary compounds to which turmeric's benefits are attributed are curcuminoids and volatile oils. 

Lemon
Drinking lemon everyday is a great way to get your vitamin C and keep your digestive system working smoothly.

Cinnamon
Cinnamon is a spice that is made from the inner bark of trees called Cinnamomum. It's loaded with powerful antioxidants, such as polyphenols and has anti inflammatory properties. 


Honey Turmeric Lemonade Recipe 

Serves 4 

Ingredients
4 cups water
1 1/2 inch fresh ginger
2 inches fresh turmeric
1 cinnamon stick
2 tbsp honey
1 lemon  

Directions
1. Peel and chop both ginger and turmeric into slices. 
2. Bring 4 cups of water to a boil then add in ginger, turmeric, a cinnamon stick, honey and 4 slices slice of lemon and turn down to a simmer. 
3. Let simmer for 10-15 minutes on low heat. 
4. Strain out ingredients and serve turmeric lemonade over ice with a few slices of fresh lemon. 


Dairy Free Sunbutter Chocolates (Gluten Free, Nut Free, Soy Free)

These are basically the healthy gluten free allergy friendly version of Reese's Peanut butter treats. Because I think no one should have to go without chocolate, I wanted to make a gluten, soy, dairy, refined sugar and nut free treat! It's only sweetened with a touch of raw honey so it's all the pleasure without the guilty. 

Some really important points you should know before trying this recipe are: 1. Make sure you make them on the small side. You want them to be a one bite size. Why? Because coconut oil is what holds them together and they melt quickly. You want to be able to eat one and put it back in the fridge. 2. Make sure the chocolate coating sauce cools a bit before dipping the sunbutter in it. I mention these below but they're really important because or else this recipe can get messy! 


Dairy Free Sunbutter Chocolates (Gluten Free, Nut Free, Soy Free) 

Ingredients
1 cup sunbutter
1/3 cup coconut oil (melted) 
2 tbsp raw cocoa, cocoa powder or carob powder
2 tsp raw honey
Pinch of sea salt

1/2 cup coconut oil
1/3 cup raw cocoa, cocoa powder or carob powder
1 tbsp raw honey
Β 

Directions
1. In a small bowl mix together the sunbutter, melted coconut oil, cocoa powder, raw honey and sea salt. 
2. Line a baking sheet in parchment paper. Then using a teaspoon pour the sunbutter mixture into individual ovals. Leaving about 1/3 cup for garnish later. 
3.  Put them in the freezer for at least 30 minutes. 
4. Meanwhile it's time to create the chocolate. In a small sauce pan over low heat melt 1/2 cup coconut oil then whisk in 1/3 cup raw cacao and 1 tsp raw honey. Turn off heat and let cool to just above room temperature. Where it's still melted, but not as hot. 
5. Remove the sunbutter mixture from the freezer and then dip the ovals into the chocolate coconut oil mixture, shake off excess and then add back onto the parchment paper. Do this one at a time until they're all done. Be quick or they will begin to soften. Then add back to the freezer for 15 min. (Optional: you can repeat this step a second time if you want a thicker coating. 
6.Remove from freezer and then using a spoon or piping bag drizzle the 1/3 cup sunbutter mixture onto the chocolates. Sprinkle with sprinkles (optional) then freeze again for at least 15 minutes. 
7. Enjoy quickly because they will melt. Store in fridge for up to a week or in the freezer for a month. 


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Cucumber Chicken Salad Roll Ups (AIP, Dairy Free, Gluten Free, Allergy Free)

To me this is the perfect spring appetizer because it's light and simple. I'm a total mayo junkie, I like to put it on everything. Mayonnaise is usually made with oils like canola or soybean, both of which are usually GMO and high in omega 6 (which we usually get to much of in our diets). So I make my own, it's dairy free, gluten free, egg free and hydrogenated oil free. 

When you're free from a lot of foods it can make appetizers difficult to come up with. So many of them have dairy, gluten, eggs and basically every other allergen. Especially when they're on a tray or served together. Cross contamination is so easy in that situation! 

What I like to do with this recipe is make the chicken salad the night before and then all I have to do the next day is cut the strips. I'm basically the only one who still doesn't own a mandolin, so I just use a vegetable πŸ₯’ peeler. Enjoy this recipe! 

Cucumber Chicken Salad Roll Ups (AIP, Dairy Free, Gluten Free, Allergy Free)
Makes 10-12 Time 15 minutes

Ingredients
1 chicken breast cooked and chopped
1 celery stick
2 tbsp chopped red onion
1/4 cup allergy free mayo (below) or regular mayo
2 medium cucumbers
pinch of salt

Allergy Free Mayo
1/2 cup coconut cream (the thick stuff at the top of a can of coconut milk)
2 tbsp extra-virgin olive oil
2 cloves garlic minced
ΒΌ teaspoon unrefined salt
Directions: Blend in a blender until well combined then store in fridge for up to a week

Directions
1. Using a mandolin or a vegetable peeler slice the cucumber into strips. 
2. In a bowl mix chopped chicken, minced celery, chopped red onion and 1/4 cup mayo. Add a pinch of salt and pepper. (Don't use pepper if you're AIP) 
3.  Lay cucumber slices flat on a work surface. Spoon 1 teaspoon chicken mixture on bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate.