Recipe courtesy Chef Carla Contreras, founder of Cook + Chop.

As soon as the Thanksgiving dinner plates are cleared, I am thinking about gingerbread. It’s one of the flavors I can’t get out of my head. 

For me, the driving force behind that flavor is not molasses (refined sugar) but clove, which has natural antibiotic and antiseptic properties. Here is a spice mix that you can you sprinkle on full-fat yogurt, on top of an almond milk latte, in overnight oats, in your favorite bliss ball recipe, on a grain-free granola bar, or on roasted carrots all year long.