Golden Dandelion Latte by Lindsey | Dolly and Oatmeal


a few posts back i wrote a bit about some of my postpartum struggles/issues with inflammation, and hormonal shifts (to put it lightly).  the first few months after giving birth were great.  i felt wonderful - my hair was still thick and shiny, i felt pretty good physically, and most of the pains in my lower back from the last month of pregnancy had gone away.  my mood was still all over the place, but that's been a struggle my whole life ;)  enter 3 1/2 months postpartum and i began losing hair, clumps at a time. i felt tired and sluggish in the morning (no matter what time i went to bed the night before), and the pains in my lower back, while different, came back with a vengeance.  i would be lying to say that ingesting more turmeric made it all go away, that's not what happened.  truth is, is that i'm still working to get back on my feet and feel good again.  so i've been making some life changes in an effort to be only healthier, happy, but more knowledgeable about the root causes of these afflictions.  and from what research i've done, it seems like hormones play a huge part.  

while i was always skeptical that hormones were at the root cause of a lot of my issues, i didn't know where to begin.  right now i'm in the midst of reading this powerful book (thank you jessie!), and just finished the second day of a 21-day elimination cleanse to kind of reset my body.  i thought i was kind of crazy for doing a cleanse while caring for an almost 5-month old, but i keep telling myself that i want to feel stronger physically/mentally/emotionally to take good care of my babe.  i'm currently quite hungry, but the whole idea of the cleanse is to lighten up your diet to give your body a break from digestion, so it can spend time cleansing and healing.  i can report that i've gotten some of the best, most restful sleep in a while (and yes, amesy sleeping through the night doesn't hurt either!), and that eating a smoothie for breakfast and dinner is super easy and good on the clean up especially with a babe on my hip.  there's something i really enjoy about challenging my body in different ways i didn't know/think it was capable of, since so many times it's a mind over matter game.  

but no matter what, turmeric tea is my old standby as an overall restorative beverage.  i've began sipping on this latte when i was first pregnant, and i finally had the time to share the recipe. it's super basic, but i've included some steps for a simple turmeric paste that makes leftovers for soups, smoothies, shakes, potions - whatever you like!  the mixture is ground turmeric, water, coconut oil, and black pepper. and interesting side note: the coconut oil and black pepper play an essential role in the body absorbing the anti-inflammatory properties in turmeric. in any event, i enjoy this drink first thing in the morning or as an afternoon soother.  i've been loving it in between lunch and dinner when that 3pm hunger hits :) 

i hope you're all feeling well and in good spirits.  i would be curious to hear how you've gone about dealing with any hormone or post-baby ailments? (and if you're not into publicly commenting, i would love to chat through email!)

big hugs, all! xo 



golden dandelion latte | v

you can use any tea here, but i like dandelion tea which is known to soothe digestive issues, strengthen the immune system, and balance blood sugar levels.  however, for a nighttime tea i do  use chamomile, as well.  i included some optional boosters below.  i use tocos for a creamy effect, plus it's known to brighten your skin.  ashwaghanda is an adaptogenic herb which aides in a slew of things including stress and anxiety. collagen peptides also aid in digestion, joint and bone health, and it's also an amino acid which is great for hair growth.  

| makes 1 latte |

turmeric paste (makes extra)

  • 2 tablespoons ground turmeric
  • 1/2 cup filtered water, plus more for thinning
  • 1 tablespoon unrefined extra virgin coconut oil
  • 1 teaspoon fresh ground pepper

latte

  • 1 cup (8 oz) boiled filtered water
  • 1-2 dandelion tea bags
  • 1/2 cup unsweetened almond milk
  • 1/2 tablespoon unrefined extra virgin coconut oil
  • 2 teaspoons coconut nectar (or maple syrup)
  • 1 1/2 teaspoons turmeric paste

optional boosters

  • 1 tablespoon tocos/tocotrienols 
  • 1/2 teaspoon ashwagandha
  • 1 scoop collagen peptides 


method

  1. make the turmeric paste.  place the ground turmeric in a small saucepan, whisk in the water and turn heat to a low flame.  continue whisking to until the mixture has thickened but is still fluid, about 6-8 minutes.  (if your mixture gets too thick before the 6-8 minute mark, add more water a few teaspoons at a time.)  remove from the heat and whisk in the coconut oil and pepper.  let cool completely, then place in a lidded jar and store in the refrigerator.
  2. make the latte.  pour the water into a large mug, steep the teabag/s for about 5 minutes (for a stronger tea flavor use 2 bags).  while the tea is steeping, warm the milk over the stovetop until it steams a bit, remove from heat.  add the milk, oil, coconut nectar, and turmeric paste to a high-speed blender.  whiz on high for 20 seconds, until frothy.  remove the teabags from your mug and pour the milk over top.  top with a dusting of black pepper and ground turmeric and drink while hot. (if adding any boosters, whiz them in the blender with the other ingredients.)

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turmeric carrot apple soup

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Dark Chocolate Kabocha Muffins by Lindsey | Dolly and Oatmeal


every year around this time i feel so overly done with winter.  whenever the new year begins it feels like such a long journey to the spring equinox, until there are longer days, more sunshine, increasingly warmer days, essentially.  but this year is different.  maybe because we have a babe now and all i want him to do is explore outside, breath fresh air, and be enveloped by sunshine..? it's no wonder that i reach for comfort in the form of food then, and chocolate in particular.  

while i usually grab some dark chocolate, mid-winter usually beckons for something a bit more indulgent.  i wish my metabolism were one that could tolerate eating baked goods on the regular, but alas, i could eat air and still gain a pound.  so i reserve those types of cravings for these cold, bleak days, when a few shreds of chocolate baked inside a cake-y muffin just seems crucial, ya know?  

these are by far my favorite muffin i've made.  i have to say that every time i use fresh as opposed to canned puree, i find the resulting texture one that can't be beat.  it's rich and velvety (something a canned variety has yet to ever yield), yet still light and airy.  i would say these are more on the cake-y side as opposed to a more hearty muffin.  either way, they've become quite the staple around here.  and if you're wanting to make a slightly healthier/less sugar version of them, eliminate the chopped chocolate, as to cut out some of the sugar.  but let's face it, no baked goods are ever going to be healthy, so why not go full tilt and keep those chocolate bits ;)

xo's friends   



dark chocolate kabocha muffins | gf & df

the kabocha puree can be substituted with any winter squash puree (butternut, acorn, pumpkin).  i would nudge you to try making these with fresh puree, but if you're in a pinch canned puree will do.   

| makes 12 large muffins |

  • 1 1/4 cups fine brown rice flour
  • 2/3 cup coconut sugar
  • 1/2 cup almond flour, plus more for topping
  • 5 tablespoons raw cacao powder (or cocoa powder)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsweetened almond milk 
  • 1/2 cup coconut oil, melted
  • 1/2 cup kabocha squash puree*
  • 2 large free range eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cup chopped dark chocolate
  • cacao nibs for topping

*kabocha squash puree: preheat oven to 400Β°F and line a baking sheet with parchment.  cut the squash in quarters, remove the seeds.  rub the flesh side with a bit of coconut oil and place face down.  cook until fork tender, about 35-40 minutes.  let the squash cool until it is ready to handle.  scoop flesh out and allow to cool completely before using or storing it.



method

  1. preheat oven to 350Β°F and line a 12-cavity muffin tin with liners.
  2. in a large mixing bowl, whisk together all of the dry ingredients.  in another large mixing bowl, whisk together the wet ingredients until mixed.  add the dry ingredients to the wet a little at a time until combined.  then fold in the chocolate.
  3. evenly distribute the batter into the muffin tin, filling each cavity 3/4 of the way.  top with a sprinkle of almond flour and a small sprinkle of cacao nibs.
  4. bake in the center of your oven until a cake tester comes out clean, about 28-34 minutes.  cool on a rack for 15 minutes, then remove muffins and let them cool completely before eating.  leftover muffins can be stored in an airtight container at room temperature for up to 3 days.

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strawberry oat cacao muffins

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mini granola & pear scones

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Maca Almond Butter & Sweet Potato Toast by Lindsey | Dolly and Oatmeal


i'm a bit sleep deprived here so i'm going to keep it short for today.  amesy has been going through what our doctor and the internet have called the "4-month sleep regression" and before this past week i would have told you that there's way too much info out there, and that babies will be babies.  but something has woken in him, LITERALLY!  motherhood is definitely challenging me these days, and sometimes i feel completely inadequate at it while also trying to work full time.  (and don't get me started on the whole hormone thing, that's been a beast.) being pulled to be present in two places at once has it's challenges, and the end result has me feeling like i'm not doing well in either category.  so i'm making some changes around here to take some of the pressure off. 

when i first started this space i drew so much inspiration from vegetables, fruits, food in general (and i still do).   i love taking photos of the process of each recipe.  i loved (and still love) styling food and props in beautiful ways, testing my skills behind the camera, and getting the shot that i foresaw in my head.  the creative process behind recipe development, styling, executing, editing, and then putting the finished product here - i couldn't love my job any more!  i knew having a baby, and wanting to raise him myself, would shift that process a little, but i've found that it completely changes the process. and so, for now, i don't foresee a lot of heavy styling, or a lot of process shots in my posts.  i hope you all won't think they're too bland or boring, or be looking for something that i'm not able to give at this time.  i keep hope that this new way of doing things will give way to another form of creating, one that i haven't yet explored. but in the meantime here's my go-to, hormone-aiding maca almond butter and a piece of toast.  whenever i make homemade nut butter i like playing with the flavor a bit, whether it's a dash of cinnamon or some other spice, but i've been adding maca to everything for extra balance and energy boost.  plus, the flavor of maca is really great.  think somewhere in the realm of burnt, earthy caramel, but in powder form.  i can't get enough.

so this toast.  i made it the other week since seeing a version of it here. it's basically a piece of your favorite bread (or bagel), toasted, slathered with this all-star cream cheese, topped with cinnamon-roasted sweet potato chunks, drizzled with maca almond butter and honey, and topped with crunchy cacao nibs.  it's the perfect crunchy/squishy, sweet/tangy, balance for a humble piece of toast.  xo's

and if you haven't checked out these beautiful posts from across the web yesterday.  it's a series of blog posts called, #immigrantfoodstories put together by kimberly hasselbrink .  i couldn't get my stuff in order in time to participate, but please give these a read and check out the lovely recipes posted :)



Maca Almond Butter & Sweet Potato Toast 

i used sprouted almonds here just because they're easier for me to digest, but un-sprouted will work here just fine.  you could also experiment with another nut like walnuts or cashews.

| makes about 1 cup of maca almond butter |

  • 3 cups raw almonds 
  • 1 tablespoon maca powder
  • a few pinches pink sea salt (or regular sea salt)

toast (makes extra sweet potatoes)

  • 2 medium sweet potatoes, cut into 1-inch chunks
  • 1 tablespoon unrefined extra-virgin coconut oil, melted
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 slice gluten free bread
  • dairy-free cream cheese (i use this one)
  • maca almond butter
  • runny honey or maple syrup, to taste
  • cacao nibs, to garnish

method

  1. in a food processor fitted with a metal "s" blade, blend the almonds until smooth, about 7-8 minutes.  add the maca and a few pinches of salt and blend once more until fully incorporated.  store in a lidded jar in the refrigerator.  
  2. preheat oven to 375Β°F and line a baking sheet with parchment.
  3. in a medium sized bowl, toss together the potatoes, coconut oil, cinnamon, and salt.  transfer the potatoes to the prepared baking sheet and bake in the oven for 40-45 minutes, turning them halfway through, until the edges are crisp and lightly browned.  remove from the oven and set aside.
  4. toast a slice of bread, spread a good amount of cream cheese over the bread, add about 1/3 cup sweet potatoes, drizzle on maca almond butter and honey, and top with cacao nibs.

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macadamia ricotta & black currant jam on toast

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