In the Kitchen
From the Pollan family "Mostly Plants" cookbook.View the Recipe
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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.
WHY WE LOVE THIS RECIPE
It allows you to add the wonderful, warming flavor of festive gingerbread to all kinds of healthy foods, not just sugar bomb cookies. The spices included are also antioxidant powerhouses.
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