Can you believe the Holidays are upon us? This weekend's snowfall was nature's perfect medicine to SLOW DOWN and PAUSE. It was much needed in our house and quite the back drop to decorating our tree. I think of a fresh snowfall as a cleansing ritual wiping us clean with a fresh start.
Our goal is to keep the season simple and relaxing for both you and me.
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As the temperatures continue to drop, it’s important to take care of ourselves and nourish our bodies from within. This winter, there’s no better hot drink to try then, Golden Milk, which is currently making a big statement thanks to its healthy anti-inflammatory and immunity boost.
Made with a comforting blend of vegan milk, spices, and an all-natural sweetener, Golden Milk is an ideal way to start or end your day (and that beautiful golden color will definitely brighten your mood too!) It’s two main spices, ginger and turmeric, are well-known throughout many cultures for their powerful health properties.
Ginger has always been the “go to” for many digestive issues such as nausea and for cold and flu relief, but it’s also been used for centuries to reduce inflammation. Turmeric is also known to target inflammation at the root of the problem – your cell’s nuclei – as well as fight free radicals thanks to its main active ingredient, curcumin.
Before making this, there are a few notes. First, you can use ginger, turmeric, and cinnamon in their natural forms or if you have them in your spice rack, that works too. Also, I tend to add the coconut oil when I heat up the drink instead of mixing it together for the large batch. When you leave it in the fridge, coconut oil solidifies on the top and tends to make your first drink very oily. So, just add a ½ teaspoon to each cup you make.
Golden Milk Latte
Serves: 3 (I would recommend doubling the recipe and storing it in the fridge!)
3 cups vegan milk (a blend of coconut, almond milk, etc.)
1 ½ teaspoon turmeric (ground or whole, peeled, and finely chopped or grated)
¼ teaspoon ginger (ground or whole, peeled, and finely chopped or grated)
¼ teaspoon ground cinnamon (or when heating up you can add a cinnamon stick)
Pinch ground black pepper (it sounds weird, but black pepper increases your body’s absorption of tumeric’s powerful curcumin)
Sweetener of choice (2 dates, maple syrup, honey, etc.)
½ teaspoon coconut oil (per serving)
In a blender, add the milk, turmeric, ginger, cinnamon, black pepper, and sweetener of choice. Blend until smooth. Store in the fridge for up to 3 days. When ready to drink, pour one cup into a saucepan. Add the coconut oil and whisk over low heat until heated through. Enjoy!
This recipe, article and photos are shared by my good friend Melissa.
Melissa and I met during our Yoga Teacher Training a few years ago. She is an amazing Yoga Teacher, Health Coach and Writer.
Instagram and Twitter @MBeeWell
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