Tumeric tea: Anti Inflammatory

Tumeric tea you say?

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Yes! This is so incredibly good for you. Tumeric is anti inflammatory which can reduce arthritis pain and can help prevent/treat cancer as well as boost your immune system. The list just keeps going fron there.

What exactly is tumeric? It’s a plant belonging to the ginger family and the roots of tumeric are what is used for cooking and consuming. Curcumin is what gives tumeric it’s vibrant color and contains a majority of the health benefits found in tumeric. However, only a small fraction of Curcumin is absorbed in your body. So you may want to take tumeric supplements to obtain a stronger effect. Black pepper, if used with tumeric, aids in dramatically increasing the absorption of curcumin into your body.

Let’s get to sipping shall we?

What you’ll need:

  • 1 1/2 cups of water
  • 1 tbsp of ground tumeric/or 1 inch of finely grated tumeric root
  • 1/2 tsp of black pepper
  • 1 tsp of ground ginger
  • 1/2 tsp ground cinnamon
  • Dash of nutmeg
  • 1 tbsp of agave nectar or pure maple syrup.

Place spices and sweetener in a mug and boil the water. Once the water is boiled, pour it into the mug with spices and mix well.

Servings: 1
(You can easily double, triple, etc. the recipe for more servings.)

Sit, sip, and relax.

This tea has a cozy feel to it and it’s perfect for when the weather starts to get chilly. Usually I make myself a cup when I’m feeling a cold coming my way. Best to treat it before it gets worse.

It’s not so hard to take care of our bodies. This is simple to make and very effective. Stay healthy people!

xoxo Juliana Marie

Tea Time: London Fog Latte

Ahh tea… how I love you. My love only grows more and more for you. Could anything be more perfect? There’s a time and occasion for you every second of the day.

Seriously, can we talk about how versatile tea is? I mean you can drink it to wake up, to relax you, it can improve your skin, it can help kick out colds, it can make you a queen if you drink some royal-TEA…. you catching my drift?

At this point you’re thinking I’m a crazy tea person who brings her own tea bags with her and asks for hot water at restaraunts…. Well, you’d be right. I do love tea.

My love for tea started when I ceased drinking pop and sugary carbonated drinks. I use to drink pop all the time and I came to a point where I wanted to better take care of myself. So, I picked up drinking tea instead of the the empty calories contained in pop.

At first I did add some sweetener to tea until I grew to appreciate the simple herbal essence of tea by itself. My go-to tea is green tea because of its antioxidant properties and light herbal taste.

Now, I do love a more suped up tea once in awhile (as pictured above). If you know me, you know I love lattes and tea lattes are the best! So let me relieve you of my rambling and give you the recipe for it.

🥄

  • 1 tea ball half filled with lose Earl Grey tea OR 1 tea bag of Earl Grey tea.
  • 1/2 tsp of dried lavender
  • 3/4 cup of boiling water
  • 1/4 cup of frothed almond milk

First, boil the water. While the water is boiling, froth the almond milk and set aside for later. Once the water is boiled, let tea steep in it for 3 minutes and remove the tea ball or bag once the time is up. Then, add the lavender to the tea. * Now you can add the frothed milk.

*When you’re adding the frothed milk to the tea, tilt the cup at a slight angle so you don’t lose too much of the frothing in the milk. It also helps to combine the two better.

Now you can go sit and sip your cup of perfection.

I love the light floral taste in this tea. The lavender really adds to this drink and I can’t imagine it could be any better than it is.

I hope you enjoy your cup of London Fog or any other tea you pour yourself.

I raise a toast to all the other avid tea drinkers out there. Have a lovely day people!

~xoxo Juliana Marie

Poached Pears Recipe

This cooler weather makes me crave warm spices and everything nice.

Pears are such a light juicy fruit and they take on the flavors of the spices well. Who wouldn’t want a tender pear sitting in a light syrup that emmits a wonderfully spiced flavor with each bite?

So let me give you the recipe before your taste buds go stark raving mad.

It’s an easy recipe that anyone could do. Making this will leave you feeling like a certified culinary cook. So let’s go!

🍽

  • 2 red d’Anjou pears
  • 2 cups of water
  • 3 tbsp of cane sugar
  • 2 small cinnamon sticks
  • 2 star anise pods
  • 1 tsp of vanilla extract
  • 1 tsp of ground cinnamon

Put the water into a sauce pan and bring it to a boil. While the water is boiling, cut the pears in half, remove the stem, and use a spoon to scoop out the seeds on the middle.

Once the water is boiling, combine the rest of the ingredients: pears, sugar, vanilla, and spices. Reduce to low heat and let it simmer for 20 minutes turning the pears over halfway through.

Do not cover. You want the liquid to reduce to a light syrup as it’s simmering.

When the 20 minutes are up, the pears will be tender and perfect for consumption.

Serve them with the sryup amd enjoy them wither warm or cold. You can even add a scoop of ice cream on top for a richer dessert!

If you have left over sryup reduction, don’t throw it out! You can use this to sweeten your oatmeal or pancakes.

I hope you enjoy this recipe and let me know if you make it!

Have a lovely day!

~xoxo Juliana Marie

GF Blueberry Banana Bread

Want a slice? This GF blueberry banana bread is so simple to make and healthier!

I myself try to avoid gluten in my daily life as much as possible. I also enjoy experimenting with all the different GF flour out there. This recipe uses almond flour- one of my favorites. Bonus: along with it being GF it’s also dairy free! So here it is!

🥄:

  • 2 ripe bananas mashed
  • 2 eggs
  • 2 1/2 cups of almond flour
  • 2 tbsp of cane sugar
  • 2 tsp of vanilla extract
  • 1 tsp of baking powder
  • 1 cup of blueberries ( can either be frozen or fresh)

Preheat oven to 350°. Mix the mashed bananas, eggs, and vanilla together. Once mixed, combine dry ingredients into wet mixture: almond flour, baking powder, and 1tbsp of cane sugar (save the rest to sprinkle on top).

Fold blueberries in and pour the mixture into a greased bread pan and sprinkle the rest of the sugar on top. Place into the oven to bake for 25-30 minutes.

* side note* the finished bread is moist. So don’t be too alarmed.

I LOVE this bread and I hope you do too! It’s so simple to just throw together. This recipe is also very versatile as you can use different fruit instead of the blueberries. Try strawberries or raspberies for a zingy-er bread. You really can’t go wrong.

Enjoy the delicious, guilt- free bread!

~xoxo Juliana Marie

Pumpkin Spice Truffles

I cannot get enough pumpkin spice! I love the warm cozy flavor of it. So, I’m determined to make as many things pumpkin spiced as I can i.e. these super easy dark chocolate pumpkin spice truffles.

The best part about these truffles…. they’re not loaded with refined sugar! But they’re still sweet to the taste.

Here’s what you’ll need:

  • Double boiler for melting the chocolate.
  • 1 bar of dark chocolate ( or use milk if you’re not a fan of the darkness).
  • 1/2 cup of cocoa powder
  • 3/4 cup of pumpkin puree
  • 5 medjool dates
  • 2tsp of ground cinnamon
  • 1tsp of ground ginger
  • 1/4 of ground nutmeg

Combine pumpkin puree, dates, and spices (not the cocoa powder-save for later) into a food processer and puree. Use a *table spoon to scoop out mixture onto a pan covered with payment paper and freeze them for about 20 minutes.

* don’t worry if they’re not perfectly sphereical. You can round them better when they’re frozen.

When the pumpkin spice balls are frozen, melt chocolate in a double broiler and set aside to dip the truffles in later.

Put the cocoa powder into a bowl and cover the truffles in. Then, roll them around in your hands to shape them better.

Once shaped, you can dip them in the melted chocolate and place them back on the parchment paper and put in the freezer for just a few minutes to harden the chocolate.

Voila! Congratulations, you now have simply delicious truffles.

I’ll definitly be making more of these lovely treats throughout this pumpkin spice season.

Happy October everyone!

~xoxo Juliana Marie

Pumpkin Spice and Everything Nice

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It’s that time of year! Bring out the sweaters, scarves, hats, etc.  And most importantly, pumpkin spice.  It’s not officially fall until you’ve had a pumpkin spice latte.

So, here’s an almond milk pumpkin spice latte that I made.  It’s perfect for those with lactose intolerances (like me) or if you simply don’t want the dairy.

🎃Pumpkin Spice Latte🖤:

  • 3/4 cup of strong coffee
  • 1/3 cup of frothed almond milk
  • 1 tbsp of pumpkin puree
  • 1/2 tsp of ground cinnamon
  • 1/2 tsp of ground ginger
  • 1/4 tsp of tumeric *
  • Dash of ground nutmeg
  • Dash of ground cloves
  • Sweetener of choice (I used Stevia for a low calorie sweetener)

Combine coffee, spices, and pumpkin puree together. ( If you don’t have a milk frother, do the following to get that foamy deliciousness.) Put almond milk into a sauce pan a whisk rapidly as it heats up. Pour the  frothed almond milk into the coffee mixture and enjoy!

~xoxo Juliana Marie

 

Greetings!

Hello everyone! It’s a new day, new week, new month. So I decided to do what I’ve been holding off….. starting a blog. Well, here I am. My name name is Juliana and I’m here to share with you my lifestyle, positivity, and creativity.

Here’s a little more about me: I’m 19 years old with curly hair that I’m working on growing out. It takes forever as my hair wants to grow in spirals instead of straight down. There’s much I enjoy doing and I’m a busy body so I need to be doing something all the time. I also am very passionate about a great deal of things: from singing/ acting(community  plays) to cooking  and baking and whatever else strikes my fancy…I do it all. Why not do all that you love doing?  With all that being said, greetings to you all!

Xoxo Juliana Marie

 

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