Categories
Health Recipes

Golden Reishi Latte

Combining Reishi with warm milk, a pinch of fat, and warm spices softens its bitterness and creates a soothing evening ritual.

Ingredients

  • Om Reishi Powder: 1 scoop / 1 tsp (2 grams)
  • Warm Milk or Plant Milk: 8 oz (Oat, almond, or whole milk work well)
  • Healthy Fat: 1 tsp coconut oil, ghee, or butter (helps suspend the powder and mellows the bitter taste)
  • Sweetener: 1–2 tsp honey, maple syrup, or a dash of cinnamon/vanilla
  • Optional Spices: A pinch of nutmeg or turmeric

Preparation Steps

  1. Simmer: Add the milk and Reishi powder to a small saucepan over low heat. Allow it to warm gently for 3–5 minutes—avoiding a rolling boil—to soften the raw powder.
  2. Mix/Froth: Stir in your fat, sweetener, and spices. For the best texture, use an electric milk frother or briefly run it through a blender to fully homogenize the powder into the milk.
  3. Serve: Pour into a mug and drink warm about 30 to 60 minutes before bed.

Pro-Tip for Sediment: Since whole mushroom and oat fiber won’t completely dissolve like a soluble extract, stir or swirl your mug occasionally as you sip to keep the powder evenly distributed.

Categories
Food Recipes

Pascucci Americano

The story

Caffè Americano sits at the charming crossroads of espresso culture and the desire to linger. It has the length of a familiar black coffee, but the manners of an Italian bar: crema, aroma, and no unnecessary drama. People love it because it is easy to drink without becoming ordinary. The long black, Italian rules. Make it when you want clarity, warmth, and a cup that feels polished without trying too hard.

What you need

  • 1 Pascucci capsule
  • 120 ml hot water

Tools: Pascucci machine · large cup

How to make it

  1. Fill the cup with hot water first.
  2. Pull the espresso shot directly on top to keep the crema.
  3. Adjust water to taste. Never the other way around.

Get it right

  • Warm the cup before brewing so the drink stays rounded, aromatic, and quietly luxurious from the first sip.
  • Add hot water gently, then brew espresso over it to preserve crema and keep the texture silky.
  • Choose PLACIDO DECA when you want a softer Americano with elegance, balance, and an easy evening temperament.

Categories
Health

Golden Milk

Turmeric, ginger, and black pepper are anti-inflammatory agents and help with joint pain. They help with inflammatory skin conditions like eczema. This latte makes for a relaxing bedtime drink. This recipe is rooted in Ayurvedic medicine.

Ingredients

  • 1 cup Unsweetened plant milk (hemp, almond, oat, or coconut milk)
  • 1 tsp Ground turmeric (anti-inflammatory)
  • 1/2 tsp Ground Ceylon cinnamon (for BP control)
  • 1/4 tsp Ground ginger (anti-inflammatory)
  • 1/2 tsp of Reishi powder (for sleep)
  • 1/8 tsp Freshly cracked black pepper (essential for piperine)
  • 1 tsp Virgin coconut oil, ghee, or MCT oil (for absorption of curcumin)
  • 1/2 tsp Pure maple syrup or raw honey (optional, to taste)

Step-by-Step Preparation

  1. Combine the Liquids and Spices: In a small saucepan, whisk together the milk, turmeric, cinnamon, ginger, black pepper, and your choice of fat over medium-low heat.
  2. Warm Gently (Do Not Boil): Heat the mixture for 3 to 5 minutes, whisking frequently until hot and fragrant. Keep the heat low—boiling can degrade some of turmeric’s heat-sensitive antioxidant compounds.
  3. Sweeten Off the Heat: Remove the saucepan from the stove. If using raw honey, wait until the liquid cools slightly before stirring it in to preserve its beneficial enzymes.
  4. Strain and Serve: Pour into a mug through a fine-mesh strainer if using fresh turmeric or ginger. Garnish with a light pinch of cinnamon.

Key Tips for Skin Health

  • Drink it warm: Gentle heat helps dissolve the fat-soluble curcumin into the oil, making it far easier for your digestive system to process.
  • Consistency over quantity: Drinking a cup daily for several weeks yields better anti-inflammatory benefits than an occasional large dose.
  • Nighttime ritual: Having it an hour before bed can double as a calming evening routine, helping lower cortisol levels—a major trigger for skin flare-ups.
Categories
Asian Food Health Recipes

Vegan Lentil Dahl

INGREDIENTS

  • 1 Tbsp avocado oil
  • 2 small (or 1 medium) onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp mild yellow curry powder
  • 1 tsp ground tumeric
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • 2 Thai dried peppers
  • 2 cups dry red lentils
  • 7 oz of evaporated coconut milk (1/2 can)
  • 4 cups of water
  • 1 tsp of mushroom powder (flavor the water), or use veggie broth
  • 1/2 minced carrot (optional)
  • Fresh cilantro for serving
  • Cooked basmati rice, optional for serving

DIRECTIONS

  1. Using a 5-quart Dutch oven, heat avocado oil, and cook the onions, ginger, and garlic for 5-10 minutes over medium heat, stirring frequently until soft.
  2. Add the spices and cook 1-2 minutes while stirring. (1 Tbsp curry powder, 1 tsp turmeric, 1/2 tsp coriander, 1/2 tsp black pepper, 1 tsp sea salt).
  3. Add evaporated coconut milk, red lentil, water, mushroom powder, carrots, and dried peppers. Bring to a simmer over low to medium heat and cook for 25-30 minutes until lentils are tender and the dahl has thickened.
  4. Remove from heat and serve topped with fresh cilantro over basmati rice or on its own.

This recipe is based on one by Deryn Macey

Categories
Food Health Recipes

Chia Pudding

INGREDIENTS

  • 2 Tablespoons Organic chia seeds (e.g. Bob’s Red Mill)
  • 4 oz. of Water
  • 4 oz. of Almond Milk
  • 1 teaspoon of vanilla (if almond milk does not already include)
  • Honey (or maple syrup) to taste

DIRECTIONS

  1. Put 2 tablespoons of chia seeds in a pint jar
  2. Add 4 oz of water, vanilla, and sweetener (optional) to the jar. Stir well.
  3. Allow the chia to hydrate for 10-20 minutes
  4. Add 4 oz of Almond milk. Stir occasionally over 10-20 minutes to prevent clumping.
  5. Put the chia pudding in the fridge overnight to thicken

Enjoy chia pudding with fresh fruit or berries

Categories
Food Health Recipes

Instant Pot Red Lentil Dal

INGREDIENTS

  • 1 cup red lentils (masoor dal), rinsed thoroughly
  • 3 cups water or vegetable broth
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) crushed or diced tomatoes
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (adjust to your heat preference)
  • 1 tsp salt (to taste)
  • Optional garnish: Fresh cilantro, a squeeze of lemon, or a dollop of yogurt

INSTRUCTIONS

  1. Sauté the Aromatics: Set the Instant Pot to Sauté mode. Add a splash of oil. Once hot, add the diced onion and cook for 3–4 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
  2. Toast the Spices: Add the turmeric, cumin, and chili powder. Stir constantly for about 30 seconds to toast the spices without burning them.
  3. Combine: Add the rinsed lentils, tomatoes, water (or broth), and salt. Scrape the bottom of the pot to ensure no bits are stuck (this prevents the “burn” notice).
  4. Pressure Cook: Close the lid and set the valve to Sealing. Cancel the Sauté mode and select Manual/Pressure Cook on High Pressure for 10 minutes.
  5. Release: Once the timer goes off, let the pressure release naturally for 10 minutes, then move the valve to Venting for any remaining steam.
  6. Finish: Stir the dal vigorously; red lentils will naturally thicken and create a creamy base. If it is too thick, stir in a little warm water.

Nutritional Breakdown (Approximate)

NutrientAmount per Serving
Fiber8g – 10g
Protein12g
Glycemic IndexLow

Categories
Food Health Recipes

Brew Green Tea

Sencha Tea (everyday)

  • Sencha tea, 2 grams (1 tsp)
  • Water, 200 ml (7oz), at 176°
  • Pour water over the leaves, let steep for 1 minute
  • Second Steep: 15 seconds at 176° F
  • Third Steep: 30 – 45 seconds at 176° F
  • Too Bitter? Lower your water temperature or shorten the steeping time by 15 seconds next time.
  • Too Weak? Increase the amount of leaf rather than the temperature. High heat with Sencha often brings out “harsh” notes rather than more flavor.

Gyokuro Tea (for occasions)

  • Gyokuro tea, 3 grams (1 heaping tps)
  • Water, 200 ml (7oz), at 122°F
  • Pour water over the leaves, steep for 1.5 minutes
  • Second infusion: 30 seconds at 150° F
  • Third infusion, 60 seconds at 170° F

Quick Tip: If the tea tastes too “seaweed-heavy” or salty for you, drop the temperature closer to 120°F. If you want a bit more of a caffeine kick and a sharper taste, aim for 140°F.

Categories
Food Health Recipes

Instant Pot Vegetable Tikka Masala

INGREDIENTS

  • (1) 12.5 oz jar of Tikka Masala sauce
  • (1) Block (16 oz) of extra Firm tofu
  • 1.5 cups of Butternut Squash (peeled and cubed into 1/2 inch pieces)
  • (1) medium zucchini, sliced into 1/2 inch half moons
  • (1) tsp of garlic
  • (1) tsp of giner

DIRECTIONS

  1. Pressure cook the squash with 1/4 cup broth and half jar of the sauces for 2-3 minutes.
  2. Quick release. Add the tofu, zucchini, and remaining sauce
  3. Add (1) tsp of garlic, or ginger, or both
  4. Simmer in Saute mode for 3.5 minutes until the zucchini is tender
Categories
Food Health Recipes

Instant Pot Oat Grouts

INGREDIENTS

  • 1 cup organic oat grouts
  • 2.5 cups of water

DIRECTIONS

  1. Rinse 1 cup of oat grouts, and put into the pot
  2. Add 2.5 cups of water
  3. Cook under high pressure for 22 minutes
  4. Natural release for 15 minutes
Categories
Food Recipes

Instant Pot Mung Bean

INGREDIENTS

  • 1 cup whole mung beans
  • 2.5 cups of cold water
  • 1/4 tsp of turmeric powder
  • 1/4 tsp Himalayan pink salt

FLAVORING

  • 1 Tbsp avocado oil
  • 1/2 tsp cumin
  • 1 tsp fresh ginger finely chopped
  • 1 tsp coriander powder

INSTRUCTIONS

  1. Add mung beans to the Instant Pot with 2.5 cups of cold water. Add turmeric powder and a pinch of salt.
  2. Cook under pressure for 10 minutes. Natural release for 15 minutes.
  3. In a small skillet, heat the avocado oil, cumin seeds, and ginger. Add the coriander powder. Sauté for about 30 seconds, until you can smell the aroma.
  4. Transfer the spiced oil from the skillet into the cooked dal. Stir well. Turn the heat to low and thin with water to the desired consistency. Add salt to taste. Simmer for 2-3 minutes on low heat to marry the flavors together.
  5. Turn off heat and stir in cilantro and fresh lemons.
  6. Serve with basmati rice (Drizzled with olive oil)

See: https://www.butteredveg.com/whole-mung-dal-with-cumin-ghee-and-turmeric/