Simple Holiday-Spiced Steamer (with dairy-free option)

Here is a simple and delicious warm beverage to enjoy this holiday season. It's great any time of day, but it's perfect later in the day when you want to avoid stimulants like caffeine or chocolate. If you're making it for more that two, feel free to double or triple the recipe.

If you can't have dairy, this would be lovely with coconut milk.

Simple Holiday Spiced Steamer

Serves 2

Ingredients:
1 1/2 c. raw milk or coconut milk
1 cinnamon stick
2 cardamom pods
4 cloves
4 allspice berries
1/4 t. vanilla extract
honey to taste

Directions:

1. Gather your spices and gently crush the cardamom pods. 
2. In a small saucepan, combine the spices and milk, and heat gently until warm but not hot enough to make your finger say "ouch!" (If you heat the raw milk past this point it kills the enzymes.)
3. Turn off the heat, and cover the pot. Let the spices infuse for about 5 minutes.
4. Uncover and add the vanilla and honey to taste. The milk may have developed a skin while infusing; feel free to remove it and discard. 
5. Pour the milk through a small strainer into mugs, and drink right away.

What's your favorite wintery-warm beverage?

This is part of Make Your Own Monday, Natural Living Monday, Modern Alternative Kitchen's Monday Link-Up, Real Food Wednesday, Healthy2Day Wednesday, Whole Foods Wednesday, Frugal Days Sustainable Ways, Allergy-Free Wednesday, Thank Your Body Thursday, Simple Lives Thursday, Pennywise Platter Thursday

Like what you just read? Subscribe so you don't miss a thing! 

My Favorite Kale

I don't like to have to work to chew my kale. Anybody with me?

This recipe makes the most of kale's robust flavor, and adding nutritious ingredients like butter and chicken broth helps to unlock all the nutrients that kale has to offer. And you cook it until it's good and tender, so you can chew it, not chew it.

This recipe's true merit? My husband eats it. And likes it. And that makes me a happy wife.

My Favorite Kale

 

Ingredients:
1 bunch of kale (8-10 large leaves)
2 T. butter, coconut oil, bacon grease, lard, or chicken fat
1-2 cloves garlic, sliced
1/2 an onion, diced (optional)
1/4 t. salt
pepper to taste
a pinch of nutmeg (freshly grated is the best!)
1/4 c. chicken broth

Directions:

1. Wash the kale and pull leaves off of stems. Discard the steps. Chop the leaves coursely.
2. Heat an iron or stainless steel skillet over medium heat. Melt the fat in the pan.
3. Add the kale and optional onion to the pan and cook, stirring, until kale is wilted. 
4. Add sliced garlic, salt, pepper, and nutmeg, and stir to incorporate.
5. Add chicken broth, bring to a boil, reduce heat to low, and cover.
6. Cook, covered, stirring occasionally, until the kale is tender (taste it to make sure it's tender enough.)
7. If you want it to be a little more browned, cook an additional couple of minutes with the lid off. (My husband likes it a little crispy.)

Enjoy! This kale is great underneath a couple fried eggs, or as a side dish with roast chicken or meatloaf.

How do you like your kale?

This is part of Pennywise Platter Thursday, Fight Back Friday, Freaky Friday, Farm Girl Blog Fest, Monday Mania

Like what you just read? Subscribe so you don't miss a thing!