No-Cheese Cheezy Sauce

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No-cheese cheezy sauce turned into nacho cheeze sauce

Welcome  to Vegan Mami’s Good Food Kitchen. This past weekend my grandsons came over to visit, and what a fun visit it was! Both boys are growing so fast and always playing so hard! Along with growing and using up their energy stores they bought with them their ever increasing appetites. One of their very favorite meals is macaroni and cheese. You know the kind, the one that comes in a box and has a very creamy, rich sauce.

Because I don’t have boxes of mac-n-cheese in my pantry or cheese in my refrigerator to make it from scratch, I decided to try a no-cheese sauce for them and see if I could get them to eat it and hopefully enjoy it. The following is the recipe I like to use when I want to make a sauce that is easy to put together, cheezy, versatile and  is healthier than loading cheese and butter into a recipe.

No-Cheese Cheezy Sauce

  • 2 yukon gold potatoes, peeled and cut into 1″ chunks
  • 2 carrot, peeled and chopped
  • 2 cloves garlic, peeled
  • 1 inch piece fresh turmeric, peeled. Or use powdered turmeric, 1/2 tsp.
  • 1 large onion, or 2 small, peeled and chopped into quarters

put all ingredients listed above into a medium saucepan and fill with water until all vegetables are covered. Put pan on burner over high heat until water begins to boil. Turn heat to medium and cook until veggies are fork tender.

With a slotted spoon, put all veggies in a blender, or food processor, with no more than 1/4 cup of cooking liquid. Add 2 Tablespoons nutritional yeast, and 1/2 tsp. ground yellow mustard. Carefully blend veggies until a smooth sauce develops. It will take about 30 to 45 seconds.

At this point you can add more of the cooking water if you think the sauce is too thick. Add salt and white pepper to your taste, and if you want a cheezier flavor, add more nutritional yeast, but only add in 1 tablespoon at a time and taste to see if the flavor is  where you want it. You should have approximately 3 cups.

To make macaroni and no-cheeze, cook your favorite pasta shape and put into a bowl, and spoon a bit of sauce over all and mix well. Very good, and very satisfying. Both boys enjoyed it and asked for seconds.

You can enjoy this sauce as a dip for your oven baked potatoes, and you will have a low fat and low sodium snack or side dish. Or you can ladle the sauce generously over a hot, steamed cauliflower sprinkled with bread crumbs, and enjoy a decadent dish!

Or, you can do as I did this afternoon, and bake your own corn chips by cutting corn tortillas into four wedges, baking them in a 425 degree oven for 12 to 15 minutes, until they become golden brown and toasty. Remove from oven and set on serving plate. Take some leftover No-cheese sauce and stir in some chili powder seasoning, cumin, smoked paprika and a couple shots of your favorite hot sauce, all to your taste. You can add tomato salsa or black olives or chopped green or red onions, depending on what you like and what you have on hand. Mix all together and warm the sauce in microwave or in a pan on the stove. and voila! Your have just made a healthier alternative to Tortilla chips and Nacho Cheese sauce!

Enjoy! Thank you for stopping by, I hope all your meals are tasty, nourishing and healthy  and your heart is filled with love.

Local Values at Local Grocery Stores

Good morning, and welcome to Vegan Mami’s  Good Food Kitchen. Sit down for a moment and enjoy a nice, warm comforting cup of tea. Today I’m having a nice little herbal from Celestial Seasonings, called Watermelon Lime Zinger. Very light; very refreshing; it’s a delicious little tea.

This morning as I was going through my mail, I noticed some really good prices in the circulars of the local grocery stores in the Seacoast NH Area. Right away, my attention perked up when I noticed sales on the produce pages of the circulars. I don’t usually bother with the rest of the circulars because I am only interested in whole foods or produce and other items that might be of value.

First, in the SHAW’s advertisements, I noticed

  • fresh  collard greens or kale,  .99 per bunch
  • Pricing good Dec. 9th thru Dec. 15

 

Second, in the Hannaford advertisements, I noticed

  • clementines, 5 lb box  $3.99
  • cauliflower head, $1.99 each
  • Hannaford brand light or dark kidney beans, 15.5oz can  .69 each
  • Hannaford brand frozen vegetables, all varieties, 16 oz    .99 bag
  • 25% off all selected holiday merchandise (excludes candy)
  • pricing good Dec. 11th thru Dec. 17

 

And lastly, in the Market Basket advertisements,

  • Roma Plum tomatoes  .99 lb
  • Idaho potatoes  1.99 per 5 lb bag
  • Eggplant  .99 lb
  • European Seedless cucumber  .89 each
  • Brussel Sprouts  $1.99 lb
  • Red Onions  .69 lb
  • Green Beans .99 lb
  • Zucchini squash .99 lb
  • Celery with leaves 1.29 bunch
  • Butternut Squash .49 lb
  • Yams .49 lb
  • Jumbo Stuffing Mushrooms 40 0z pkg, $6.99
  • Ginger Root, $1.49 lb
  • King Arthur Flour 5 lb bags, 2 bags for $4.oo
  • Pricing good Dec. 11th thru Dec. 24th

Easily I could see Market Basket was the clear winner in the store offering more discounts in the fresh produce section. So if you’d like to save a few pennies and need to stock up on your fresh veggies, I would definitely suggest you start off there.

Remember, the healthiest way to shop is by having a list and sticking with it as close as possible and keeping your pathway to the parameter of the store. The prepared foods containing chemicals, sodium and other unwanted and non-nutritive ingredients, are usually in the middle isles. Of course there are exceptions, such as dried beans, rices, pastas, oatmeal and some canned products; such as tomatoes or canned beans or jarred tomato sauce. Just read labels and make sure you know what you are getting, and that it’s something that you are willing to pay for, and is something you are choosing to feed your family or yourself. While it’s important to enjoy our food, it’s also important to remember food is necessary  to nourish our bodies and help keep us healthy. And being as healthy as we can be in this life is undeniably the best path to be on.

So thank you for dropping by and letting me share my information with you.At the very least, I hope this encourages and reminds you to look for ways to get more fresh produce into your life, and onto your table. And remember, be patient with yourself and your family as you try a vegetable that may be new and out of the ordinary from what you are used to; sometimes it takes more than a couple tries to know for sure if you and your loved ones will become accustomed to it.

Happy Shopping! Always remember to feed your body good foods, prepared well; and feed your soul happy and loving thoughts!

Kimchi and Veggie Soup with Carrot Zoodles

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figure friendly and tasty; kimchi and veggie soup with carrot zoodles

Welcome to Mami’s Good Food Kitchen, I hope you are keeping warm and happy during this cold and hectic time, while you are preparing for the holiday season. Have a seat and let me serve you a warm, spicy bowl of soup. It won’t add extra holiday pounds or leave you with the feeling of needing to work it off after the celebrations are over. It will fill your belly with a warm soothing glow, and you’ll feel lighter and more energized; maybe helping  you to feel ready to face another round of gift shopping, gift giving or celebrating.

This soup comes together quickly and simply. No need for simmering for hours on the stove top. What takes the longest is prepping the ingredients to add to the soup pot. One of the ingredients I used is braised king oyster mushroom, which was a leftover from a previous meal, but you could easily use any fresh mushroom you have on hand.

Let me walk you through how to put this together:

  1.  Put two cups water into a soup pot. Turn heat to medium-hi , to begin heating water. Spoon in 2 tsp of your favorite veggie-based powdered stock. I used mushroom powder. Mix together.
  2. Then add in ginger, garlic, onion, kimchi and mushrooms. Bring to boil and cook for 20 minutes.

 

3.  Now it’s time to add the zoodled carrots, bring quickly back to boil and cook for 2 minutes. Be careful not to overcook the carrots, you want them to be mostly firm and not soft.

4.  Add in the bok choy, tamari or soy sauce, and rice vinegar. Bring to boil, cook 3          minutes. Turn off heat and garnish with chopped scallions (or green onions). Ladle soup into bowl and if you use sesame oil, sprinkle just a few drops for added flavor and serve!

.List of Ingredients:

  • 2 cups water
  • 2 tsp veggie broth powder or Mushroom powder
  • 1 tsp shredded ginger
  • 2 sliced garlic cloves
  • 1/2 medium white onion, chopped
  • 1 cup kimchi (I used spicy), chopped, and use the juices accumulated while chopping.
  •  a handful of chopped mushrooms, fresh or braised ( I had braised 4 large king oyster mushrooms in a 350 degree oven in a water bath, flavored with soy sauce and garlic powder, for 45 minutes to use in another dish the night before. The one mushroom I had leftover I chopped up and added to this soup).
  • 1 large carrot, peeled and zoodled.
  • 2 heads baby bok choy, leaves cut in half lengthwise.
  • 2 tsp tamari or soy sauce
  • 1 tsp rice wine vinegar
  • chopped green onions, or scallions

Equipment Used:

Special equipment I used is this treasure of a clay pot that I found at a yard sale summers ago, for only .25, an amazing and wonderful find!

Also, I used a kitchen gadget called a spiralizer, which changes the texture of veggies and can either give them a noodle-like form or ribbon form. There are so many things you can do with this item, it amuses and amazes me. I got mine from Bed Bath and Beyond. The one I used, is from OXO Good Grips and retails for $39.99. But there are many manufactures that make the same thing, and in different configurations, with varying prices for all, and don’t forget store coupons, which I used. I actually  paid $20.99 for my spiralizer, which made me quite happy.

Thank you for visiting my kitchen today! I hope you enjoyed your soup and feel ready to get on with your busy day!

Remember to take care of yourself, feed yourself and your loved ones well, with healthy delicious foods, so we can look forward to enjoying many more crazy holiday seasons!

Magic Mushroom Powder

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Mushroom Wakame Powder

Thank you for stopping by Mami’s Good Food Kitchen, today I will share with you a magic seasoning powder I make that lends an umami flavor to some of my dishes.It’s quick and simple, and can be mixed with any other seasoning you enjoy to give it your own spin.

You will need:

  • a blender (I use a vitamix, others will work but may take longer)
  • 4 cups dried mushrooms, wiped clean  (a mix or just shiitake)
  • 1/4 cup shredded wakame seaweed
  • recycled jar to store powder in

After wiping the dried mushrooms clean, put them and the wakame in the blender. Cover the blender and use tamper to help push the mushrooms and wakame down to help them blend better and uniformly. Blend on high until mixture becomes a soft, dry, silky powder.

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mushroom and wakame powder

If you want to add any other spices or salt, you should add them before you blend everything, to ensure the same texture throughout. You could add  dried thyme, or granulated garlic or onion powder, or even dried rosemary, depending on your taste and how you intend to use the powder. I  blend only the mushroom and wakame because I season dishes differently depending on what I am making and  I like the freedom of choosing various seasonings.

A teaspoon or two in a soup will add a depth of flavor; or put some in the rice pot,while cooking  rice, or in the bean cooking liquid. If you are making seitan, a couple spoonfuls mixed in with the vital wheat gluten will add a nice umami flavor to your faux meat.

Store in a recycled, cleaned jar, in a cool dark place or wherever  you keep your other powders and spices. Kept dry, it should last indefinitely.

Till next time, take care and remember to serve your loved ones good, tasty  foods, made with love and care.

What, No Turkey!?!

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Roasted Pumpkin with Stuffing

Welcome to Mami’s Good Food Kitchen!Pull up a chair and have a cup of tea, while we have a little chat.

Thanksgiving is coming up and I’m sure you’ve seen all the advertisements suggesting you order your turkey early, or the advertisements telling you of the best places to go to get the best prices on your Thanksgiving centerpiece. Or maybe you’ve endured the countless requests to donate turkeys, or money for turkeys for people who are having trouble making ends meet or even putting food on the table. All presented with the unspoken and underlying belief that Thanksgiving is all about the Turkey. And it has been all about the turkey, since the first pilgrims celebrated the Harvest Festival in 1621. Or should I say, it has become all about the Turkey. People stress themselves out looking for the perfect turkey to cook in their oven in the most perfect way. Buying such a huge bird that it could easily feed many more than  actually expected for dinner. I know, I know, it’s about the leftovers.

Maybe its because I’ve always been such a rebel. Always fighting against tradition or always fighting against what I’m expected or supposed to do. Or maybe its because I think outside of the box, but in anycase, I’m going to share with you what is important for me on Thanksgiving and why I say,”forget the turkey- It’s still Thanksgiving!”

Let the turkey live! I choose not to eat animals because I believe the animal protein is harder for my body to digest, and I believe as long as there are other means to get our protein, we shouldn’t be needing to kill animals to be healthy and fed. So, what does Thanksgiving mean to me? It is a festival or celebration about life and the abundance in our lives. A time to come together with others with love and gratefulness. It’s about being kind and counting our many blessings. A time for examining the past year and remembering and cherishing memories made this year and in years past. And Thanksgiving is about sharing. Sharing with those in need and sharing with those we love. Sharing things we are all grateful for, and for sharing a meal that nourishes our souls and bodies and celebrates our abundance.

For my centerpiece this year, I will have a roasted pumpkin filled with stuffing. Slow roasted and toasty with the crunchy part of the stuffing some people love to munch on and the soft stuffing which has cooked into a savory soft bread pudding texture inside of the pumpkin. The bonus is the pumpkin flesh that becomes soft and melty and compliments the stuffing and the flavor of the Bell’s Stuffing Seasoning.

To begin, I prepare my ingredients.

  • 1 carrot, chopped fine
  • 3 baby onions, white and green parts, chopped
  • 1 stalk celery, chopped
  • 1/4 cup golden raisins (or black raisins, or cranberries)
  • 1/4 cup chopped walnuts

Now it’s time to cut open and clean out that pumpkin! You can do it!

Now for the rest of the ingredients:

  • 1 1/2 tsp Bell’s Seasoning (mixture of Rosemary, oregano, sage, ginger, marjoram)
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp white pepper
  • 3 cups of dried cubed stuffing (could make your own if you don’t want packaged)

and for the stock:

  • 2 1/2 Tbsp  no-chicken stock powder
  • 2 Tbsp Earth Balance (can be omitted if following a no fat diet)
  • 2 cups water

Next step is to water saute the onions, carrots and celery. When they have softened, you can add in the seasonings (Bell’s Seasoning, thyme, garlic powder and white pepper). While you are sauteing the veggies, put 2 cups water into small saucepan and place on stove. Turn to high and heat water, when it reaches a boil, whisk in the non-chicken stock powder, and the Earth Balance, if you are using it.

The next step is to add the bread crumbs to the saute pan with the veggies and seasoning. Stir until all is combined. Then take the saucepan holding the stock mixture and pour about 3/4 of stock mixture into bread cube mixture. Mix all together and add more stock if you like your stuffing moister.20161111_164022

And finally, you can spoon the stuffing into the emptied pumpkin, filling it all the way, and even mounding it, to ensure the crunchy bits that will form on the top. Also wrap the lid in aluminum foil, so it doesn’t burn while the rest of the pumpkin is baking. Any leftover stuffing you can spoon into a loaf pan (I used a glass one here), and bake it with the pumpkin, spreading it thin if you like it crunchy, or putting it in a smaller ovenproof container if you want it softer.

Bake in a preheated oven, 375 degrees fahrenheit, for approximately 50 to 60 minutes. Keep checking in the oven when you reach 50 minutes, the pumpkin will tell you when it’s done, it will be soft when poked with a fork, and the stuffing should look crunchy and browned, but not too dark…20161111_20155820161111_180436

Maybe mine came out a little too brown. I’ll remember, next time.

But it was good. Very good. I served it with mashed potatoes and gravy, and a big, green salad. I could imagine for Thanksgiving dinner, I would add more of the usual fixings, like green beans, or broccoli or cranberry sauce…you can add whatever else you would like on your menu.

Another change one could make, would be to change the squash out. The Pumpkin was good, but Buttercup Squash or Red Kuri Squash, or Kabocha, which are all squashes in the Hubbard Squash family,  would also work very well in this recipe for taste and for appearance. They are also pretty winter squashes and their taste is deeper and sweeter, with a silky texture. I always like to say, recipes are not rules, but merely guidelines and you should make things the way you know you will like them.

Thank you for visiting me today, at Vegan Mamis Good Food Kitchen. I hope you enjoyed today’s recipe and our talk about what Thanksgiving means to me. Let me know what you are Thankful for this year, and how you will celebrate this beautiful holiday. Take care and remember to feed yourself and your loved ones real food, good food, made with love, to keep everyone healthy and fed!

Easy Chickpea Frittata

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Chickpea Frittata with potato and onion

Today for lunch, we had a simple and filling meal. Chickpea frittata filled with caramelized onions and potatoes, served with hot sauce, and steamed broccoli. It was reminiscent of before we became plant-based, and I would make us my version of  Italian Frittata, or Spanish Tortilla, made rich and delicious with eggs and cheese.

I had heard of using Besan, or Chickpea flour as an egg substitute and although I didn’t expect it to taste just like eggs or have the same texture, I thought it would be at best, an interesting experiment.

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Chickpea flour and batter

Besan, ground chickpeas made into flour, is commonly used in Asian countries  such as India and Pakistan. It is a good source of Protein,  Potassium, Calcium, Iron, Vitamin B-6 and Magnesium. Because I believe in the whole-plant foods philosophy of eating, I would normally eat the chickpeas in there unground, whole form. But once in a while, you’ve got to answer that basic instinct that says “hey, I’d like some comfort food here, today!” And the rain was beating down on the roof, and the weather felt cold and showed no promise of letting up, so I thought today would be the perfect day to give this a try.

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Onions and Potatoes

I began by peeling and slicing one large yellow onion and two medium-sized potatoes. The onions were sauteed in water, to which I added a splash of white wine vinegar. I let them cook slowly in a non-stick pan while I  boiled the potatoes in a separate pot, stirring the onions occasionally to make sure they didn’t stick to the bottom of the pan. After they were cooked, I set them aside as I got the batter ready.

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Chickpea flour batter

Next I measured out one cup chickpea flour and poured it into a medium-sized bowl. In this bowl I also added:

  • 2 Tablespoons Nutritional Yeast
  • 1 tsp Black Salt
  • 1/2 tsp White Pepper
  • 1 1/2 tsp garlic powder

The black salt is used to flavor the batter as an egg, due to its eggy aroma. So, if you don’t have black salt, or don’t want to use salt, simply don’t put it in. Same with the pepper. If you prefer black pepper, or don’t want to use it, it’s optional. Put together the ingredients however it pleases you. Add 1 cup cold water, and whisk ingredients until well combined and there are no lumps. Set batter aside.

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Cooking in pan!

Heat a nonstick skillet. If you are cooking low or no fat, Just be warned that the frittata may stick a bit, but if you are skeptical of your pan, I would just put a dime-sized drizzle of whatever oil you like to use and spread it around the entire pan with a spatula. I was afraid at first the whole thing would stick in the pan, and I tried to turn the frittata too soon and it did look like it was going to stick in the skillet. I let it cook longer, and when I did invert it onto the cutting board, it hesitated for just a second or two until gravity coaxed it to let go of the skillet.

So, once heated, arrange the cooked potatoes in the pan first. Then layer the cooked onions on top of the potatoes. Than take your bowl of batter and pour that over the entire contents of the skillet. It may look to you that you should have more batter to cover the potatoes and onions generously, but I just barely had enough, and after it was done cooking, I realized it was the perfect amount of batter to hold everything together.

Cover the skillet with a lid, and let it cook slowly, on medium low for 12 to 15 minutes. Now comes the hardest part of all (and I didn’t get a picture because I don’t have enough arms to hold my camera and flip the tortilla). Uncover the skillet and remove from the burner. Take a wooden cutting board and place on top of the skillet. The board has to be big enough to hold the frittata. Using pot holders or kitchen towels, pick up the skillet by the handle with one hand, the other hand you will have on top of the cutting board. Flip quickly, so that you end up with the skillet on top and the cutting board on the bottom. Place the cutting board on the counter top right next to you. If you didn’t hear the thump of the frittata releasing, gently knock on the bottom of the skillet. You may need to knock a few times but you should hear it release onto the board.

Gently slide the frittata back into the skillet, and continue to cook on low, another 10 minutes, uncovered.

When 10 minutes are up, turn off the stove and put cutting board on top of skillet, again. Using the same technique as you used for the first flip over, flip the frittata onto the cutting board, but this time, take skillet away as soon as frittata is on the cutting board, cut as desired, either in squares or wedges, and serve.

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Finished Frittata

I served our frittata with steamed broccoli and hot sauce. It was very tasty and satisfying. It was comforting and although it wouldn’t fool anyone into thinking they were eating eggs and cheese, the frittata was very flavorful and nutritious and definitely something I would cook again. My husband also liked it, and was pleasantly surprised with the familiarity of it.

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Frittata with hot sauce

Thank you for visiting me at Vegan Mami’s Good Food Kitchen, where I like to serve food that nurtures the body and brings love to your heart. Take good care of yourself and your loved ones, remember to eat real foods in their whole forms, as often as possible. Your health depends on it!

?????? Zukes!

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Zuchini curls

Welcome to this quick peek into my Good Foods Kitchen!

It’s that time of year again! I’ve just put together a zuchini lasagna. I made the mozzarella from nuts and used thinly sliced zuchini mixed in with a couple lasagna pasta noodles. I’m putting it in the refrigerator to wait for morning, when the weather is cooler and I can turn the oven on without overheating the entire house. If the lasagne comes out good, I will follow with a recipe. If it doesn’t come out good…I’ll work on it and still come out with the recipe.

Meanwhile, I had one zuchini left, which I felt inspired to cut into thin strips with a peeler. Hmmmmm. What shall I do with it now?

Thank you for visiting, and have a blessed evening, filled with good food and love!

Cha Cha Cha Chia Tea!

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Red Roobis Tea with Chia Seeds

Good morning everyone! This morning I started off the morning experimenting with hot beverages, once again. Even though the weather has been  scorching hot lately, I like to wake up and begin my day with a hot drink, and sometimes coffee just seems a bit too heavy.

Have you seen those drinks in the produce section, that cost three dollars (sometimes more) and they contain chia seeds?  The label says the chia seeds add omega threes and are very good for digestion?  Or have you ever had a bubble tea? Bubble teas are served hot or cold, can be made with teas or fruits and blended with your choice of milk. The really interesting thing with bubble teas is that it has sweetened tapioca balls added to the drink, which at first taste may seem strange if you are not used to it, but if you can appreciate the texture, it’s really a fun drink.

The tea I made this morning was inspired by these two different kinds of beverages. If you enjoy the chia drinks or the bubble tea, I think you would enjoy this too. I started by brewing a simple cup of hot tea. I used Better Off Red, by Now food products, a roobis red tea, which has no caffeine. After letting it steep about 4 minutes, I added just a touch of soy milk creamer which I had purchased at Trader Joe’s grocery store. Then I added approximately 2 tsp. of chia seeds directly to the tea and stirred, untill blended. As the chia seeds absorbed the hot tea, they became as chia seeds do, slightly bigger and viscous (dare I say, slimey?) When the tea had cooled enough to sip, it was pleasant to drink, and nice to have with my unbuttered whole wheat toast and nectarine, as it helped to add an element of interest to an otherwise neutral breakfast. Although, I do have to comment that the nectarine was divine, mother nature at her best!.

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Chia seeds in my Tea !?!

Thank you for visiting Vegan Mami’s Good Food Kitchen!

Have a blessed day, and remember to feed yourself and your loved ones Good Food!

Tumeric Latte- Caffeine Free and full of Tumeric Goodness!

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Tumeric Latte

Good monday morning to everyone, and welcome to Mami’s Good Food Kitchen! Ever hear of the health benefits of tumeric? I think we all have; just google tumeric and you will find a plethora of information on why its good to include in our diets. One can take a supplement, or use turmeric in powder form, or use it fresh. I believe the best way to use tumeric is to use it fresh. You can buy it in its whole form and it can usually be found in a grocery store, in the Asian or Indian produce section, if you have a store in your area that has those kinds of groceries. If fresh tumeric can’t be found, than powdered is the next best option.

My husband is wanting to give up caffeine, and his morning cup of coffee is the hardest thing for him to give up. Choosing caffeine free coffee is the first obvious route to take, but he didn’t like the taste and just wasn’t happy no matter what brand we tried. He had also heard about the health benefits of tumeric and felt he wanted to try it and see if it gave him positive benefits. Sometimes, when trying to make a drastic change in the diet, such as cutting out something that’s not benefiting you (such as caffeine) the easiest and best way is to totally avoid the item you are trying to eliminate and replace it with something else. I had heard of tumeric milk, a drink made by Indian mothers to give to their loved ones who maybe had a cold or were feeling under the weather, and thought I would research to see if it made sense to make something like that to substitute for my husband’s morning coffee.

After looking at the many recipes I found, I came up with a latte drink, served warm, that just might do the trick. It’s a Tumeric Latte – and this is how I made it:

  • 1  1/2 cups plant based milk (so far I used almond and soy- both came out great)
  • 1/2 cup water
  • 1 thumbsized piece of tumeric, skin scraped off and minced
  • 1/4 ” slice of ginger, skin scraped off and minced
  • 1 tsp ground cardamon, 1 /4 tsp powdered nutmeg, sprinkle of cinnamon

In a saucepan, I added the water and the plant based milk. Turned the heat on to medium. while that was heating up I added in the minced tumeric  and  ginger , and the powdered nutmeg and cardamon. when the mixture just comes to a boil, I turned the heat off and with my stick blender, blend the milk mixture for a few minutes, until the mixture is frothy and well combined. You will still get small pieces of pulp in the drink, which can be strained out before being poured in a cup, but I think you will benefit more from the entire tumeric and ginger, but its a personal preference.

with a ladle, place Latte in a cup and sprinkle with powdered cinnamon.  And then, Enjoy!

This recipe makes two cups latte, and can easily be saved and reheated if you serve only one cup.

My husband did enjoy the latte, and is looking forward to having it again. It made it easier for him to give up that morning cup of joe, maybe because he was distracted by the new tastes in a different, but still warm drink? I don’t know. As for the benefits, well, we will have to wait and see…

But for now, he is happy, and that’s what Mami’s Good Food Kitchen is all about!

Thank you for visiting, and may you have a day that is full of blessings and love.