drinks

Ingredients:

• 1 cup unsweetened non-dairy milk
• 1 (3-inch) cinnamon stick
• 1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric (note: dried turmeric will settle to the bottom of the mug, so stir well before drinking.)
• 1 (1/2-inch) piece ginger, unpeeled, thinly sliced
• 20 drops of liquid stevia, or to your taste
• 1 tablespoon virgin coconut oil
• 1/4 teaspoon whole black peppercorns
• Ground cinnamon (for serving)

Instructions:

1. Whisk coconut milk, cinnamon, turmeric, ginger, stevia, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low boil.
2. Reduce heat and simmer until flavors have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.

Yates Healthy TipsGolden milk stays fresh in an airtight container in the fridge for 5 days. Warm before serving.

Ingredients:

• 1 cup of boiling water
• 1 cinnamon stick
• Juice of half a lemon (+extra slices to garnish)
• 20 drops stevia, or to your taste (optional)

Instructions:

1. Juice half a lemon into your cup or, if you’re cinnamon stick is long enough, skewer 3 lemon slices along its length and drop into your mug
2. Pour your boiling water into the cup
3. Add liquid Stevia for sweetening (optional)

Ingredients:

• ¼ cup (raw) cashews
• 1 cup water (room temperature)
• 1 tablespoon cocoa powder
• 20 drops of liquid stevia, or to your taste
• 1 teaspoon vanilla extract
• 1 cup boiling water

Instructions:

1. Place cashews and (room temperature) water in a blender; puree on high until completely smooth and no lumps of cashew remain
2. Blend in cacao, stevia and vanilla
3. Divide cacao mixture evenly between 2 mugs
4. Top off each mug with ½ cup boiling water
5. Serve

Yates Healthy TipsWant Hot Cocoa without a lot of fuss? Mix 1 Tbsp of cacao powder with boiling water (or boiling almond/coconut milk) instead. Or omit the cashews and cacao to make a Hot Vanilla Milk.

Ingredients:

• 1 cooked chicken carcass (or turkey; after thanksgiving perhaps?)
• cold water
• 1 onion, halved
• 2 carrots chopped
• 5 cloves garlic, no need to peel
• ¼ cup parsley, chopped
• 5-10 sprigs fresh thyme
• 2 celery stalks, leaves and ribs
• 2 bay leaves
• 2 tablespoons of apple cider vinegar
• 1-2 tsps of salt and ground black pepper
• 1 tbsp of chopped fresh chives

Instructions:

1. Place the chicken carcass in a crockpot with all your vegetables and herbs except the chives
2. Cover the bones and vegetables with water and add the apple cider vinegar
3. Set your crockpot to high heat and let the contents come to a boil before reducing to low heat
4. Let the stock simmer for at least a few hours (or ideally overnight)
5. Remove the stock from heat and allow it to cool before straining
6. Strain all of the solids out of your stock and store the remaining broth in mason jars (The jars can be refrigerated or frozen for up to 3 months)
7.  To serve as a drink, reheat a serving of of bone broth in a saucepan, pour into your favourite mug and garnish with fresh chives

Yates Healthy TipsHomemade bone broth can be used as healthy base for soups, sauces and gravies that is more nutrient dense and flavourful than the store bought alternatives

Ingredients:

• ¼ cup chopped ginger
• ½ cup chopped mint leaves
• juice of one lime
• 6 cups sparking water or club soda
• 20 drops of stevia, or to your taste

Instructions:

1. Combine all of the ingredients in a blender or martini shaker and, after a thorough mixing, strain out the solid pieces.

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