Cinnamon Dandelion Tea With Milk & Honey (Inspired by Stuart Little)

Cinnamon Dandelion Tea - This delicious and healthy herbal tea is fun to sip while reading Stuart Little (the book inspired the recipe!) -- The Nourishing Gourmet

By Renee, from Raising Generation Nourished

Warm & comforting, this herbal tea has a kid friendly twist to celebrate the story of Stuart Little!

This fall brought a bit of a season of life transition for me. As I straddle the season of babyhood and school aged children, I’m torn between my heart being sad at my last baby turning 2 and the joy of finally getting full nights of sleep after the last 7 years of pregnancy and nursing babies!

While I savor every “first” and “last” of my last baby, unsure of how navigating out of babyhood will feel, my oldest who is 6 1/2 gives me glimpses of what it will be like to have these little people in the house that can actually converse with me and show amazing creativity and intellect. A first grader now, she comes home from school with adventurous stories about her day and it is so fun to have someone to talk to after all day with a 2 year old!

One of the things my oldest and I have started picking up in the last year is reading chapter books together. While my little book worm started reading pretty early and loves to read on her own, there is just something about this age and being read to. You can physically see the imagination playing in their heads sometimes. And the conversation is always so good.

Stuart Little was under the Christmas tree this year and it is just one of those nostalgic books I was excited to share with her. We started reading it a few weeks back and it has been fun to share the story with her.

Toward the end of the story, Stuart Little spends a day preparing a boat for his date with Miss Ames, and after his long day “he prepared a light supper of dandelion milk and ham.” We haven’t reached that part in the book yet but my plan is to prepare some dandelion tea to have with her when we reach the end of the story. It is rare that I get secluded one on one time with her these days, but we are able to sneak in 10 or 15 minutes to talk and have tea during little one’s naps, and it is so special.

This simple herbal tea is warm and comforting. While dandelion root can be quite bitter by itself, when roasted it gives a warmth to the tea and to make it especially kid friendly I figured adding a cinnamon stick to stir in some raw honey would be the perfect addition. Adding a splash of raw milk or coconut milk is the perfect touch too!

Cinnamon Dandelion Tea - This delicious and healthy herbal tea is fun to sip while reading Stuart Little (the book inspired the recipe!) -- The Nourishing Gourmet

Resources:

More warming teas you might enjoy:

For The Love of Food & Books :: Cinnamon Dandelion Tea With Milk & Honey Inspired by Stewart Little

CINNAMON DANDELION TEA WITH MILK & HONEY

Ingredients:

  • 2 cups boiling water water
  • 2 tsp roasted dandelion root (or use dandelion root tea bags)
  • 2 cinnamon sticks
  • 2-3 tsp raw honey to taste
  • Splashes of raw milk, cream, or coconut milk to taste

Directions:

  1. Add the dandelion root and cinnamon sticks to the hot water, cover, and steep 5-10 minutes.
  2. Strain off the dandelion root and put a cinnamon stick in each tea cup.
  3. Warm up the dandelion tea stovetop if you like it hotter, and then pour the prepared tea into your tea cups and use the cinnamon sticks as stir sticks to stir in the raw honey and milk to taste.

For The Love of Food & Books :: Cinnamon Dandelion Tea With Milk & Honey Inspired by Stewart Little
 
Author:
 
Ingredients
  • 2 cups boiling water water
  • 2 tsp roasted dandelion root (or use roasted dandelion root tea bags)
  • 2 cinnamon sticks
  • 2-3 tsp raw honey to taste
  • Splashes of raw milk, cream, or coconut milk to taste
Instructions
  1. Add the dandelion root and cinnamon sticks to the hot water, cover, and steep 5-10 minutes.
  2. Strain off the dandelion root and put a cinnamon stick in each tea cup.
  3. Warm up the dandelion tea stovetop if you like it hotter, and then pour the prepared tea into your tea cups and use the cinnamon sticks as stir sticks to stir in the raw honey and milk to taste.

 

Sweet & Spicy Candied Walnuts & Pecans

Sweet and Spicy Candied Walnuts and Pecans - A delicious DIY gift! They are great for snacking on, or for serving on green salads. Yum! --- The Nourishing Gourmet

Walnuts and pecans are coated with an unrefined sweetener (such as coconut sugar), spice, and salt, for a delicious combo of sweetness, saltiness, and spice.  They make a perfect gift!

Every December for the last few years I try to come up with a new holiday nut mixture to give as hostess gifts where ever we are visiting. It is one of the easiest things to do and a thoughtful gesture to parents, friends, and neighbors. They can be made up way ahead of time which I love too.

Speaking of DIY gifts, see other lovely and healthy DIY Christmas gifts here (Everything from Dairy-free Hot Cocoa Mix to Homemade Candies to a Healthy Ice Cream Basket), and see the other two posts for the 2015 12 Days of Christmas Series, Mint Chocolate Lip Balm, and Chai Eggnog.

I always end up going back to giving my candied nuts a bit of a spicy kick to them though! There is just something about that flavorful heat that goes so well with the sweet candied coating.

I actually do not have much of a palate for super spicy food but I do appreciate a flavorful heat from a smokey chipotle or a cayenne type of heat and these nuts have just the perfect amount of heat to me. If you prefer things really spicy you could definitely get away with almost doubling the heat in the recipe.

Soaking the nuts before they are prepared will help with digestion – it only takes a little bit of extra time and very little hands on time. (See also how I used this method to make salted soaked and dehydrated almonds).  If you are sensitive to eggs you can leave the egg white out. It does give the nuts a pretty candy like coating but they still come out really good without the whites and I do this with one of my batches every year for a family that we visit that has egg allergies.

By the way! Don’t throw that egg yolk out! Put it in a smoothie or use it for this delicious Caesar dressing! They are very nutrient-rich. (Katie shares great safety information on consuming raw eggs here. As always, consume at your own risk – as small as that risk may be.)

The nuts wrap up great in those little holiday party bags or look gorgeous in a little mason jar with ribbon.

If you don’t have one yet already, here is a (affiliate link) good dehydrator that is high quality and long lasting.

Sweet and Spicy Candied Walnuts

Ingredients: 

  • 2 cups raw walnuts
  • 2 cups raw pecans
  • 1 tablespoons sea salt for soaking
  • 1 egg white
  • 1 cup organic pure cane sugar or coconut sugar
  • 2 teaspoon sea salt
  • 1 teaspoon cayenne pepper or chipotle pepper if you like a smoky heat (more if you like more heat – you can do a combo of these to pepper powders too if you wish)

Directions: 

  1. Put the walnuts, pecans, and 1 TB of sea salt in a medium mixing bowl and add water to cover by a couple inches. Place the bowl in a warm spot in your kitchen 8 hours – this soaking process breaks down the phytic acid in the nuts making them easier to digest as well as making their nutrients more available to absorb.
  2. After the nuts soak, place the nuts in a strainer to drain the water while you put the egg white, sugar, sea salt, and cayenne pepper in the bowl and beat to combine.
  3. Return the drained nuts to the bowl of seasoned egg white and combine with a big spoon to coat the nuts in the seasoned mixture.
  4. Spread the coated nuts onto your dehydrator trays and dehydrate overnight at 150 degrees until crispy and dried out. If you are using an oven you can bake them around 300 degrees for a half hour stirring occasionally.

Sweet & Spicy Candied Walnuts & Pecans
 
Author:
 
Ingredients
  • 2 cups raw walnuts
  • 2 cups raw pecans
  • 1 TB sea salt for soaking
  • 1 egg white
  • 1 cup organic pure cane sugar or coconut sugar
  • 2 tsp sea salt
  • 1 tsp cayenne pepper or chipotle pepper if you like a smoky heat (more if you like more heat - you can do a combo of these to pepper powders too if you wish)
Instructions
  1. Put the walnuts, pecans, and 1 TB of sea salt in a medium mixing bowl and add water to cover by a couple inches. Place the bowl in a warm spot in your kitchen 8 hours - this soaking process breaks down the phytic acid in the nuts making them easier to digest as well as making their nutrients more available to absorb.
  2. After the nuts soak, place the nuts in a strainer to drain the water while you put the egg white, sugar, sea salt, and cayenne pepper in the bowl and beat to combine.
  3. Return the drained nuts to the bowl of seasoned egg white and combine with a big spoon to coat the nuts in the seasoned mixture.
  4. Spread the coated nuts onto your dehydrator trays and dehydrate overnight at 150 degrees until crispy and dried out. If you are using an oven you can bake them around 300 degrees for a half hour stirring occasionally.

 

Cinnamon Roasted Pumpkin

Pumpkins aren't just for decor! Enjoy this Cinnamon Roasted Pumpkin for a beautiful fall side. -- The Nourishing Gourmet

 Fill your home with the autumnal warmth of a roasted pumpkin and put the whole family in the mood for a delicious fall meal.

By Renee, from Raising Generation Nourished 

As I get older (Older? Maybe more mature?!) I have really come to appreciate fall a bit more. Maybe I enjoy getting back to a school routine after a lazy summer. Or maybe I just like to take a break from the outdoor gardening and harvesting tasks and summer outdoor activities, and start hibernating a little more!

Probably a little of both, but there is nothing quite filling your home with the aroma of a cinnamon buttered roasted pumpkin. Everyone gets drawn to the inside of the kitchen, and as simple as this recipe is, it tastes so good.

You can put a slow roasted chicken or roast beef in the oven and roast your pumpkin to go along with it – such a simple supper and so delicious and satisfying. If you want to take your cinnamon roasted pumpkin just a little further, you can make it into pumpkin soup filled with nourishing bone broth too.

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CINNAMON ROASTED PUMPKIN

  • 1 pie pumpkin (sometimes called sugar pumpkins), halved and seeds scooped out
  • 3 TB butter
  • 1/2 tsp sea salt
  • 1 – 2 tsp cinnamon (depending on your preference)
  1. Preheat the oven to 425 degrees.
  2. Place the halved pumpkin flesh side up on a baking sheet and butter the flesh. Sprinkle the sea salt and cinnamon over the flesh as well.
  3. Roast in a 425 degree oven for 1 hour. You can scoop the squash right out to the plate, or you can scoop the squash into your food processor or blender to puree completely if you prefer that texture. Serve the pumpkin with a pat of butter and sprinkle of cinnamon. If you are serving a bigger crowd you can definitely get at least 2 pie pumpkins on a baking sheet – if you are using a large jellyroll pan you can get 3 pumpkins on there!

Cinnamon Roasted Pumpkin
 
Author:
 
Ingredients
  • 1 pie pumpkin (sometimes called sugar pumpkins), halved and seeds scooped out
  • 3 TB butter
  • ½ tsp sea salt
  • 1 - 2 tsp cinnamon (depending on your preference)
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place the halved pumpkin flesh side up on a baking sheet and butter the flesh. Sprinkle the sea salt and cinnamon over the flesh as well.
  3. Roast in a 425 degree oven for 1 hour. You can scoop the squash right out to the plate, or you can scoop the squash into your food processor or blender to puree completely if you prefer that texture. Serve the pumpkin with a pat of butter and sprinkle of cinnamon. If you are serving a bigger crowd you can definitely get at least 2 pie pumpkins on a baking sheet - if you are using a large jellyroll pan you can get 3 pumpkins on there!

 

Garden Vegetable Soup

Healthy Garden Vegetable Soup -- This lovely kid-friendly soup  is the perfect lunch. -- The Nourishing GourmetBy Renee, From Raising Generation Nourished

Sweet, juicy tomatoes, garden fresh green beans, creamy potatoes, and a load of other mineral rich garden vegetables, this garden veggie soup is both nourishing and very family friendly in taste!

We are swimming in fresh garden produce from our household garden and our local farmers! We certainly enjoy much of it fresh, but for the most part when the abundance starts rolling in that means soup time in my house.

Having a good variety of fresh vegetable-based soups is one of my secrets to kids that gladly eat their veggies. Our staple fresh tomato soup, broccoli soup, chicken stew, and this garden vegetable soup are some of our family favorites – and they have become my sanity when it comes to school lunches. For more soup recipes, check out Kimi’s book, Ladled: Nourishing Soups for All Seasons, and the many soup recipes already on this blog.

Last year was my first year of having one of my girls in full-time school, and we discovered quickly that packing nourishing school lunches was much easier when the nourishing meals from home were made in a big batch to ensure leftovers for the lunchbox.

I got myself some great thermos gear and bone broth loaded soups that she was used to having at home with her sisters for lunch became her take along to school lunch most days of the week.

This is a simple vegetable soup that freezes very well and is very kid friendly in taste. When you cook down those veggies in some beautiful friendly fats amazing flavor shines through.

Take advantage of your own garden abundance or hit the farmer’s markets, local CSA’s, or community gardens this harvest season and let’s stock up some soup for the fall!

Healthy Garden Vegetable Soup -- This lovely kid-friendly soup  is the perfect lunch. -- The Nourishing Gourmet

By the way! This doubles up into a large stockpot very well – toward the end of August when the garden needs to be cleared out and the farmer’s at the markets cut their prices down to move their produce I totally take advantage!

Garden Vegetable Soup

GARDEN VEGETABLE SOUP

  • 1/3 cup friendly fat to cook in (butter, pastured lard or tallow, coconut oil, leftover pastured bacon grease)
  • 2 medium onions, chopped
  • 3 medium carrots, chopped
  • 3 cups cut green beans (these were from our garden but frozen organic works fine too)
  • 1 small yellow summer squash, chopped
  • 1 medium zucchini, chopped
  • 4-5 small red potatoes, chopped
  • 1 1/2 cups corn (I use frozen organic from Costco)
  • 1 large tomato (This was from the garden but if it is the off season canned/jarred diced tomatoes work)
  • 5 large cloves of garlic, minced
  • 1 1/2 quarts chicken broth (Check out my recipe, and Kimi’s regular recipe, and her “almost free” chicken broth recipe).
  • 1 TB fresh chopped basil or 2 tsp dried basil
  • Sea salt/pepper to taste (generously season if your bone broth was unseasoned)
  1. Melt the friendly fat in a large soup or stockpot and toss in all of the veggies EXCEPT the tomatoes, garlic and basil. Add a big pinch of sea salt to the veg and cook over medium/medium high heat stirring occasionally for about 15 minutes or so. This low and slow saute with sea salt will bring out all the juices in the veggies and sweeten them up.
  2. Add the tomato and cook 5 minutes to bring out their juices.
  3. Add the garlic and cook for a minute.
  4. Add the bone broth and basil, bring to a simmer, and cook at a simmer for 5-10 minutes.
  5. Season to your taste with sea salt and pepper. You can garnish with grated parmesan if you want. To freeze the soup, let it cool to room temp, jar it, and freeze with the lid OFF for at least 24 hours before putting the lid on. This will ensure your jar doesn’t break. You can find BPA free plastic freezer containers as well.

Garden Vegetable Soup
 
Author:
 
Ingredients
  • ⅓ cup friendly fat to cook in (butter, pastured lard or tallow, coconut oil, leftover pastured bacon grease)
  • 2 medium onions, chopped
  • 3 medium carrots, chopped
  • 3 cups cut green beans (these were from our garden but frozen organic works fine too)
  • 1 small yellow summer squash, chopped
  • 1 medium zucchini, chopped
  • 4-5 small red potatoes, chopped
  • 1½ cups corn (I use frozen organic from Costco)
  • 1 large tomato (This was from the garden but if it is the off season canned/jarred diced tomatoes work)
  • 5 large cloves of garlic, minced
  • 1½ quarts chicken broth
  • 1 TB fresh chopped basil or 2 tsp dried basil
  • Sea salt/pepper to taste (generously season if your bone broth was unseasoned)
Instructions
  1. Melt the friendly fat in a large soup or stockpot and toss in all of the veggies EXCEPT the tomatoes, garlic and basil. Add a big pinch of sea salt to the veg and cook over medium/medium high heat stirring occasionally for about 15 minutes or so. This low and slow saute with sea salt will bring out all the juices in the veggies and sweeten them up.
  2. Add the tomato and cook 5 minutes to bring out their juices.
  3. Add the garlic and cook for a minute.
  4. Add the bone broth and basil, bring to a simmer, and cook at a simmer for 5-10 minutes.
  5. Season to your taste with sea salt and pepper. You can garnish with grated parmesan if you want. To freeze the soup, let it cool to room temp, jar it, and freeze with the lid OFF for at least 24 hours before putting the lid on. This will ensure your jar doesn't break. You can find BPA free plastic freezer containers as well.