White Hot Chocolate Matcha Latte

Raw cashews and a little coconut oil provide a rich creamy backdrop for the green matcha in this white hot chocolate! Because the cashews are so high in fat, there is no need to strain the milk through a nut milk bag. All of the ingredients are simply combined and blended until creamy and frothy!

As an alternative to regular matcha, try jasmine or chai flavoured matcha if you can get your hands on some!





Serves 2

  • 1/4 cup of raw cashews
  • 1 Tbsp. unrefined coconut oil
  • 4 Tbsp. of cacao butter, chopped
  • 1 tsp. vanilla extract
  • 2 Tbsp. maple syrup or honey (or more if you like it sweeter)
  • 1 tsp. matcha powder (more if desired)
  • 2 cups boiled water



Combine all of the ingredients in a high speed blender until smooth. The cashews should be completely blended into the water. Add more matcha or sweetener if desired. Pour into two of your prettiest mugs! Enjoy!

Spring Spruce Tip Soda

Because we are limited with what we can grow in our Rocky Mountain Climate, I love to wander a little further than my back yard to see what grows wild! In late May and early June spruce trees are bursting with rubbery spring green needles that are loaded with vitamin c, carotenoids, potassium, magnesium, and chlorophyll. The natives traditionally used them to treat coughs and sore throats. Spruce needles when rolled between two fingers, roll easily as they are fairly round. If you can’t roll the needle you most likely have a fir needle which is a little flatter!

A simple syrup made from the buds is lemony and almost reminiscent of elderflowers! I can hardly wait to flavour my kombucha with this syrup!

The buds can be harvested in the spring and either used immediately or frozen for use in the winter months.

I combine the syrup with carbonated water but I bet it would be amazing incorporated into a cocktail with Gin or Vodka!





  • 2 cups of fresh or frozen spruce tips (see photos below)
  • 2 cups of organic cane sugar
  • 2 cups of water
  • juice from one lemon

Combine water and sugar in a large saucepan. Bring to a boil and then turn off the heat. Add the spruce tips and fresh lemon juice. Cover and let sit for 4-6 hours. Strain and store refrigerated in a mason jar.

To serve:

Combine 1 Tbsp. of the spruce tip syrup with 8 to 12 oz. of carbonated water over ice with a squeeze of lemon!




“Be The Chai That You Want To See In The World”!

I arrived home from India last week with a bag full of organic spices on a mission to recreate an authentic Chai Masala! Unlike the chai that we buy here in a tetra pack or a simple tea bag, it is made in India from freshly ground spices that are added to a mixture of milk, water, and black tea. All of the spices are readily found in your local market. I experimented with a few non-dairy milks and I found that I got the cleanest flavour from using a freshly squeezed coconut milk, however you can use whatever milk that you like.





The Spice Mixture:

  • one Tbsp. of ground dried ginger
  • 4 Tbsp. of freshly shelled cardamom seeds *
  • 2 tsp. freshly ground  whole nutmeg
  • 2 tsp. whole cloves
  • 1 tsp. whole black peppercorns
  • 2 whole cinnamon sticks (4 in.)
  • 1 Tbsp. whole star anise
  • 1 Tbsp. whole fennel seeds
  • 1 tsp. of vanilla powder




*to shell the cardamom, blast it in your blender on high for 15 seconds or so. This will be enough to break the outer shell from the seeds inside. Place into a bowl and remove the outer green papery husks!

Combine all of the spices in a high speed blender until powdered. Store in an  airtight container until ready to use.



Raw Coconut Milk:

  • 1 cup of raw organic, unsweetened shredded coconut
  • 3 cups of water

Blend the coconut and the water on high in your blender for about 45 seconds. Line a medium sized bowl with your nut milk bag. Pour the blended mixture into the nut milk bag over the bowl and then gather up the ends in your hands and gently squeeze the milk into the bowl. Discard the pulp. (see Nut Nog recipe for nut milk instructions if necessary) Store fresh coconut milk in the fridge.

Chai Masala:

serves 4

In a medium sized saucepan combine:

  • 2 cups of prepared coconut milk
  • 2 cups of water
  • 1 Tbsp. of organic black tea
  • 2 tsp. of ground spice mixture
  • 1 tsp. of freshly grated ginger (opt.)
  • 3 Tbsp. of raw organic cane sugar (or more to taste)

Bring to a boil. Simmer 3 minutes.  Adjust the flavours by adding more spice or sugar if desired. Keep in mind that the sugar really brings out the flavours of the spices. An under sweetened chai can be a little disappointing! Remove from the stove. Pour the tea through a strainer to remove the tea and spice solids before pouring into your teapot to serve!



Golden Milk

Turmeric, which gives this healing almond milk elixir its golden colour, is a peppery, orange, warming root most commonly known as a curry ingredient. It has long been used as a powerful anti-inflammatory and liver tonic in both Chinese and Ayurvedic medicine. The bioavailability of the medicinal component called curcumin, is enhanced by added a little fresh cracked black pepper to the milk. Cinnamon, cardamom, and nutmeg add a chai-like flavour and are great for digestion.

You can use a brewed, cooled chai tea in place of the water when making the almond milk. ( you may want to reduce the amounts of the spices if you do)



  • 1 cup raw almonds, soaked in water for 12 hours
  • 6 cups of water (or cooled herbal chai tea)
  • 1/4 cup pitted medjool dates
  • 1 Tbsp. turmeric powder, 1/2 tsp. turmeric extract or 2 a two in piece of fresh turmeric
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly ground nutmeg
  • a pinch of black pepper
  • a pinch of himalayan salt
  • 3 Tbsp. of raw honey

Blend the soaked, drained almonds in a high speed blender with 3 cups of the water and the dates to start. Once blended, add the remaining water and blend again until smooth.

*see the Nut Nog recipe for basic almond milk instructions.

Line a medium sized bowl with a nut milk bag. Pour the contents of the blender into the bag. Twist the top of the bag with your hands to prevent the pulp from escaping and gently squeeze the bag to expel all of the almond milk.

Return the milk to the blender along with the turmeric, cardamom, cinnamon, nutmeg, black pepper, salt, and raw honey. Blend until combined and frothy. Store in a sealed container in the fridge. (lasts up to 4 days) Golden Milk can either be consumed cold or warmed for a comforting evening drink!



Chaga Chai Latte

In the winter I always have a batch of this chai concentrate on hand to create a warming elixir. Simply mix it with equal parts fresh almond milk (or milk of your choice) before heating to serve! I like to keep it caffeine free for an after dinner treat, (all of the spices are digestive tonics) however; you can add a bag of organic black tea to the mix as it brews if desired.


David Wolfe refers to Chaga as “King of the Medicinal Mushrooms” It is truly a remarkable mushroom that grows on living birch trees. It is an adaptogen which is a metabolic regulator that increases an organism’s ability to adapt to environmental factors and resist stress. It is also known for its cancer fighting and immune boosting properties and is known to tonify the digestive tract, promote longevity and protect DNA. It is readily found, ground,  in most natural food and herb stores.



  • 4 cups of water
  • 1 tsp. ground chaga mushroom
  • 1/2 tsp. whole fennel seeds
  • 6 slices of fresh ginger
  • 2 whole star anise
  • 4 whole cloves
  • 4 whole cardomom pods, crushed
  • 1/8 tsp. finely grated nutmeg
  • 1 tsp. vanilla extract or a pinch of vanilla powder
  • a pinch of freshly ground black pepper
  • 1/2 cup maple syrup or honey

Bring all ingredients except for the maple syrup to a boil. Turn the heat down to simmer for 1/2 an hour. Add the maple syrup or honey. Pour into a 1 litre mason jar along with all of the spices. The flavours will continue to intensify if you keep the spices in with the concentrate. Allow to cool before storing in the refrigerator.

To brew:

In a small saucepan combine equal parts chai concentrate and almond milk. Heat to serve!

Note: see the Nut Nog recipe for almond milk instructions.

Elderberry and Elderflower Lemon Ginger tea


Elderberry and Elderflower are traditionally used for fighting colds and flu by boosting the immune system. Brew a batch of this delicious hot drink at the first sign. I usually take it three times a day to start off and then once a day after a few days.  Brew a large batch and keep it in the refrigerator to heat up by the cup. You can find elderberries and flowers at your local health food store.

Did I mention that Harry Potter’s most powerful wand was made from the elderberry tree?


  • 5 cups water
  • 3 tbsp. of dried elderberries
  • 1 tbsp. of dried elderflowers
  • 8 slices of fresh ginger
  • a squeeze of lemon to taste
  • raw honey to taste

Bring the water to a boil. Add the elderberries, elderflowers and fresh ginger.

Simmer for 20 minutes over medium heat.

To serve add a squeeze of fresh lemon and a tbsp. of raw honey per cup.


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