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The holistic nutrition school I’m attending (Bauman College) sends out newsletters to all there students on a regular basis, and this last on was filled with great tips and recipe for the up coming cold season. One of the mentions was the food blog Elana’s Pantry which is a gluten free blog, I took some time to check our her blog and loved it, I’m not gluten intolerant but I have friends that are and I want to be equipped to help them on there healthy food journey’s. So these next two recipes came from that blog and if you have time you should check it out for yourself.

-Soothing Chai

6 c. water
2 cinnamon sticks
4 cloves
1 inch ginger, peeled
8 cardamon pods
6 blk peppercorns
1 peppermint tea bag

1. Combine all the ingredients in a pot and place on the stove over medium heat.
2. Bring to a boil, turn down and simmer for 15 minutes.
3. Strain the tea mixture into 4 mugs, (or in our case 2 large mugs).
4. Serve hot with agave nectar, honey and almond or soy milk. To your taste.

This is warm and soothing, I made it last Sunday morning when it was cold and rainy. It totally hit the spot and made the house smell wonderful. I can’t wait to make it again.

-Pumpkin Pie Muffins

1 1/2 blanched almond flour (I couldn’t find any so I used soy flour which is gluten free, there are lots of gluten free flours on the market you just have to look)
1/4 t. celtic salt (it is a great salt with lots of occurring minerals, if you haven’t tried this it’s much healthier than that crappy table salt, get some! Sorry mom about the word crap!)
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground ginger
1 pinch cloves
2 T. grapeseed oil
1/2 c. agave nectar
2 lrg eggs
1 c. fresh baked pumpkin, or winter squash well packed (I used garnet yams)

Preheat oven to 350
1. In large bowl combine flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. (I like to sift my dry ingredients)
2. In a mixer puree oil, agave, eggs, and pumpkin until smooth.
3. Stir wet ingredients into dry mixture, (I do a little at a time, mix well and then add more until all is mixed together).
4. Place paper liners into muffin pans.
5. Scoop batter into liners, (I got 10 muffins).
6. Bake at 350 for 40-45 minutes
7. Cool for 2-3 hours and then serve.

These are awesome, and I shared them with friends. I topped mine with a cream cheese frosting, I just mixed organic cream cheese, vanilla extract, and organic powdered sugar just to taste. Who wouldn’t love these this time of year. Make a batch, Enjoy!