There’s something truly comforting about a hot cup of this sweet, spiced rice beverage. In this recipe, we’ll show you how to create a soothing and aromatic hot horchata that’s perfect for those cozy moments when you need a little comfort and indulgence. Let’s dive into this simple hot horchata recipe.
Elisa Franco
Hot Horchata
As the sweet and spicy aroma fills your kitchen, you'll find that hot horchata is delightful for those chilly evenings when you're craving a comforting treat. So, cozy up, savor the moment, and let the warmth of this drink serve you comfort in a cup!
1/4cuphoney, or sweetener of choiceadjust to taste
1tspvanilla extract
ground cinnamonfor garnish
Method
Begin by rinsing the rice thoroughly under cold water until the water runs clear. This helps remove excess starch from the rice.
Place the rinsed rice and cinnamon stick in a bowl, and add 4 cups of water. Allow the rice to soak for at least 3 hours or overnight. Soaking softens the rice and makes it easier to blend.
After soaking, remove the cinnamon stick and transfer the rice and water to a blender. Blend until you have a smooth, creamy mixture. This may take a few minutes.
Set a fine-mesh strainer or a nut milk bag over a large saucepan. Pour the blended rice mixture through the strainer, pressing on the solids to extract as much liquid as possible. Compost the rice solids.
Place the saucepan with the strained rice liquid over medium heat. Add the honey or sweetener of choice, vanilla extract, and milk of choice, and stir until the honey dissolves completely. Heat the mixture gently, but do not let it boil over.
Pour your hot horchata into cups or mugs. Sprinkle a pinch of ground cinnamon on top for garnish. Enjoy the soothing and comforting flavors of this hot horchata!
Finding new ways to reinvent and reuse leftover ingredients to create simple and delicious meals is a perfect way to save time while still eating healthy during the busy back-to-school season. Less time, with less mess, means less stress!
Chicken Fajita and White Bean Soup Fajita inspired, colorful, and full of flavor, this soup quickly turns leftover chicken into a nourishing and hearty meal. Pair with a fresh crusty loaf of bread.
2 cups (500 mL) cooked chicken breast, shredded or diced
Salt and pepper, to taste
1 avocado, skin and pit removed, diced
In large soup pot, heat olive oil over medium and saute onion until translucent. Add garlic and saute a further minute before adding bell peppers. Saute all until peppers are soft but colors remain vibrant.
Remove 1 cup (250 mL) bell pepper and onion mixture from soup pot and set aside. Add cumin, oregano, coriander, and paprika, and stir well before adding broth and 2 cups (500 mL) beans.
With immersion blender, blend mixture in soup pot until smooth. Alternatively, ladle soup pot contents into blender; blend until smooth and return to soup pot. Add chicken, remaining 2 cups (500 mL) beans, and reserved bell pepper and onion mixture, and bring to a slow boil on medium heat. Add salt and pepper to taste and ladle into serving bowls. Top with diced avocado.
Serves 6
Each serving contains: 419 calories; 43 g protein; 13 g total fat (3 g sat. fat); 34 g total carbohydrates (3 g sugars, 18 g fiber); 594 mg sodium
Lentil and Shiitake Mushroom Potato Bake A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. It’s a satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner.
In small bowl, make a slurry by whisking 3 Tbsp (45 mL) flour into 3 Tbsp (45 mL) mushroom broth. Set aside.
In large saucepan, heat olive oil over medium and saute onion until translucent. Add garlic, celery, mushrooms, rosemary, and 1/2 cup (125 mL) mushroom broth, and continue sauteing until mushrooms and celery are soft. Add lentils and 3 cups (850 mL) broth to mushroom mixture and bring to a simmering boil.
While stirring continuously, slowly add slurry to lentil mixture and return to a simmering boil; allow mixture to thicken and reduce. Add salt and pepper, to taste.
Transfer lentil and mushroom mixture to 9 x 13 in (23 x 33 cm) casserole dish and top evenly with a layer of mashed potatoes.
Place casserole dish in preheated oven with large baking sheet on the oven rack below it; bake, uncovered, for 20 to 25 minutes.
Serves 8
Each serving contains: 231 calories; 9 g protein; 4 g total fat (1 g sat. fat); 41 g total carbohydrates (2 g sugars, 5 g fiber); 355 mg sodium
Mediterranean Veggie Frittata with Basil Goat Cheese A bounty of grilled vegetables melds Mediterranean flavors with creamy goat cheese in a simple and tasty egg dish. Pair with a green salad.
4 tsp (20 mL) dried basil
3/4 cup (180 mL) goat cheese
1 Tbsp (15 mL) avocado oil
2 cups (500 mL) mix of bite-sized grilled zucchini, red bell peppers, yellow bell peppers, and red onion
8 large eggs
1/3 cup (80 mL) unsweetened, unflavored cashew milk, or whole milk
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) ground pepper
Preheat oven to 425 F (220 C).
In small bowl, toss basil and goat cheese together and set aside.
In deep 9 in (13 cm) cast iron or ovenproof skillet, heat avocado oil over medium, coating bottom and sides. Add vegetables, then lightly saute until warmed through and colors remain vibrant. In skillet base, spread vegetables around, spacing evenly, before adding egg mixture.
While vegetables are warming up, in medium bowl, whisk eggs, milk, salt, and pepper together. Pour egg mixture slowly into skillet and cook on stovetop, without stirring, for 3 minutes.
To top of cooking egg mixture, add goat cheese evenly. Carefully remove skillet from stovetop and place in oven for 10 to 15 minutes, until eggs are set in the middle and top is beginning to brown. With an oven mitt, remove skillet from oven, loosen edges of frittata with spatula, divide, and serve!
Serves 6
Each serving contains: 196 calories; 15 g protein; 14 g total fat (7 g sat. fat); 4 g total carbohydrates (3 g sugars, 1 g fiber); 306 mg sodium
These stuffed apples are EASIER than pie! With a quick oat streusel filling, you can recreate the fall flavors of apple pie without fussing with a crust. If you really want to lean into the name, you can wrap the stuffed apples in foil and toss them in the embers of a campfire or pop them on the grill to slow roast them directly in the fire.
If you have one foot in summer and one in fall, this recipe is for you! Still enjoying the outdoors with camping trips or grilling? This is the perfect dessert to cap a day in nature. You can also toss this together and pop it in the oven for a satisfying, warming peek into fall flavors. Stuffed apples give you all the flavor of apple pie with half the work. That’s a good recipe in any season.
Camper’s Stuffed Apples
These stuffed apples are EASIER than pie! With a quick oat streusel filling, you can recreate the fall flavors of apple pie without fussing with a crust. If you really want to lean into the name, you can wrap the stuffed apples in foil and toss them in the embers of a campfire or pop them on the grill to slow roast them directly in the fire.
When you’re looking for a soothing and nourishing recipe that can help boost your immune system and provide comfort, a healing herbal vegetable broth is the perfect choice.
Packed with a variety of vegetables and aromatic herbs, this broth not only tastes delicious but also provides a wealth of vitamins, minerals, and antioxidants. Whether you’re feeling under the weather or just want to warm up on a chilly day, this recipe is sure to become a go-to in your kitchen.
Elisa Franco
Healing Herb & Vegetable Broth
This healing herbal vegetable broth is a kitchen staple that you'll want to keep on hand year-round. Its nourishing properties make it a go-to when you're feeling unwell, and its delicious taste makes it a versatile addition to various recipes. Sip and enjoy the benefits of this homemade broth and share it with your loved ones. Store extra in the freezer to have at the ready.
1tspturmeric powderor a small piece of fresh turmeric root
1-inchknob of gingersliced
1small handful of dried shiitake mushrooms
12cupswater
salt and pepper to taste
3jalapeño slicesoptional, for heat
1/2cupsliced reishi mushroom, or 2 tbsp powderedoptional, for immune boost
1piece kombuoptional, for immune boost
1tbspdried astragalusoptional, for immune boost
Method
Gather all your ingredients and chop the vegetables as indicated.
In a large soup pot, dry-toast the coriander seeds and fennel seeds over medium heat for a few minutes until fragrant. This step enhances their flavors.
Add all of your ingredients, except the water, to the pot. Stir to combine.
Pour 12 cups of water into the pot, covering all the ingredients. Slowly bring the mixture to a soft boil over medium high heat.
Once it boils, reduce the heat to low, cover, and let the broth simmer for about 1.5 to 3 hours. This allows the flavors to meld and the vegetables to release their goodness. Add salt and pepper to taste during this time.
After simmering, carefully strain the broth into another pot or large bowl. Discard the solids or save them for compost.
Your healing herbal vegetable broth is ready to serve. Sip it as a comforting and soothing drink or use it as a base for soups, stews, or any recipe that calls for broth. It's a wonderful way to nourish your body and support your immune system.
It’s the tail end of the season for many of our summer favorites. This is more of a no-recipe recipe. Take eggplant, slimmer brighter Asian varieties or traditional purple globe eggplant and roast sliced rounds. Then you have a tasty base for all sorts of toppings that is keto, vegan, gluten-free, and more!
Is it a smoothie? Is it a mocktail? The only thing we care about is that it’s delicious! This spicy mango drink is the perfect blend (pun intended!) of sweet, spicy, and savory. Don’t skip the salted rim!
To make the mango puree, peel ripe mango and remove pit. Place fruit in a blender and bend on high until smooth. This makes enough puree for approximately four beverages.
To assemble, combine salt and cayenne pepper on a small plate. Dip the rim of four glasses in water then into the salt mixture.
Combine 1/3 cup mango puree, and 2 tablespoons lime juice in each prepared glass. Add ice and top off with ginger beer. Garnish with mint, lemon balm, or a jalapeño slice and serve.
Fire cider is a traditional herbal remedy known for its immune-boosting and warming properties. It is a potent infusion of herbs, spices, and vegetables steeped in apple cider vinegar.
Fire cider is known for its potent and spicy flavor, as well as its potential health benefits. Feel free to adjust the ingredients to suit your taste and heat tolerance.
Here are some common uses for fire cider:
Immune Support
Fire cider is often consumed as a daily tonic or during cold and flu season to help support the immune system. Its ingredients, such as garlic, ginger, and horseradish, are believed to have immune-boosting properties.
Cold and Flu Relief
Many people use fire cider at the onset of a cold or flu to help alleviate symptoms and speed up recovery. The warming and spicy nature of fire cider can help clear congestion and soothe a sore throat.
Digestive Aid
Fire cider can aid digestion and help relieve symptoms like indigestion, gas, and bloating. The combination of apple cider vinegar and herbs like ginger and rosemary may promote digestive health.
Anti-Inflammatory
Some of the ingredients in fire cider, such as turmeric and cayenne pepper, are known for their anti-inflammatory properties. It may be used by some individuals to help reduce inflammation in the body.
Energy Booster
The spicy and tangy nature of fire cider can provide an energy boost. It’s often taken in the morning as a natural pick-me-up.
Circulation Support
Ingredients like cayenne pepper in fire cider may help improve blood circulation. Some people use it to promote cardiovascular health.
Sinus Congestion Relief
The spicy components in fire cider, particularly horseradish and chili peppers, can help clear sinuses and provide relief from nasal congestion.
General Wellness
Many people incorporate fire cider into their wellness routines as a preventive measure to maintain overall health and vitality.
Before using fire cider or any herbal remedy, it’s advisable to consult with a healthcare professional, especially if you have underlying health conditions, are pregnant or nursing, or are taking medications.
Homemade Fire Cider
Fire cider is a traditional immune-supporting remedy with deep roots in folk medicine.
2jalapeño pepperschopped, adjust for spice preference
Zest and juice of 1 lemon
Zest and juice of 1 orange
2tbspdried rosemary
2tbspdried thyme
1/4tspcayenne pepperadjust for spice preference
raw, unfiltered apple cider vinegarenough to cover all ingredients
raw honeyto taste, optional
Method
Wash and chop the onion, horseradish, ginger, turmeric, garlic, and jalapeño peppers. You can leave the seeds in the jalapeños for extra heat, or remove them for milder fire cider.
Zest the lemon and orange, and then juice them.
In a clean, quart-sized glass jar, layer the chopped onion, grated horseradish, grated ginger, minced garlic, chopped jalapeño peppers, lemon zest, orange zest, dried rosemary, dried thyme, and cayenne pepper.
Pour raw, unfiltered apple cider vinegar over the ingredients in the jar until they are completely covered. Make sure to leave a little space at the top for expansion.
Seal the jar with a tight-fitting lid. If using a metal lid, place a piece of parchment paper or plastic wrap between the jar and the lid to prevent corrosion.
Place the jar in a dark, cool place (like a pantry) for about 3 to 4 weeks. Shake the jar daily to help mix the ingredients.
After 3 to 4 weeks, strain the mixture through a fine-mesh sieve or cheesecloth into a clean glass container.
If you find the fire cider too strong, you can add raw honey to taste. This will also sweeten it a bit and make it more palatable.
Store your fire cider in the refrigerator, where it can last for several months.
To use, take 1-2 tablespoons daily as a tonic or when you feel like you need an immune boost. You can also use it in cooking or as a salad dressing ingredient.
Creating delicious and healthy snacks for kids as they head back to school is a great way to ensure they have energy and focus throughout the day. Here are some simple and nutritious snack ideas:
Fruit Kabobs:
Ingredients: Assorted fruits (e.g., strawberries, grapes, pineapple chunks, melon), wooden skewers, yogurt or honey for dipping. Instructions: Thread the fruit onto the skewers and serve with yogurt or honey for dipping.
Homemade Trail Mix:
Ingredients: Nuts (almonds, cashews, or mixed nuts), dried fruits (raisins, cranberries, apricots), whole-grain cereal, and dark chocolate chips (in moderation). Instructions: Mix these ingredients together in a bowl, and portion them into small snack bags for easy grab-and-go snacks.
Vegetable Sticks with Hummus:
Ingredients: Carrot sticks, cucumber slices, celery sticks, bell pepper strips, and your child’s favorite flavor of hummus. Instructions: Wash and cut the vegetables, and serve with hummus for dipping.
Yogurt Parfait:
Ingredients: Greek yogurt, granola, fresh berries, and a drizzle of honey. Instructions: Layer yogurt, granola, and berries in a glass or container. Drizzle honey on top.
Mini Quesadillas:
Ingredients: Whole-grain tortillas, shredded cheese, and diced cooked chicken (optional). Instructions: Sprinkle cheese and chicken (if using) on a tortilla, top with another tortilla, and heat in a skillet until the cheese melts. Cut into wedges.
Homemade Energy Bites:
Ingredients: Rolled oats, honey, peanut butter, mini chocolate chips, and chia seeds. Instructions: Mix all the ingredients together, roll into small balls, and refrigerate until firm.
Apple “Cookies”:
Ingredients: Apple slices, peanut butter or almond butter, and toppings like raisins, shredded coconut, or mini chocolate chips. Instructions: Spread nut butter on apple slices and sprinkle with toppings.
Ants on a Log:
Ingredients: Celery sticks, peanut butter or cream cheese, and raisins. Instructions: Fill the celery with peanut butter or cream cheese and top with raisins.
Cheese and Whole-Grain Crackers:
Ingredients: Sliced cheese and whole-grain crackers. Instructions: Pair slices of cheese with whole-grain crackers for a simple yet satisfying snack.
Smoothie Popsicles:
Ingredients: Blend yogurt, fresh or frozen fruit, a bit of honey, and pour into popsicle molds. Instructions: Freeze until solid for a refreshing, healthy treat.
Remember to consider any food allergies or dietary restrictions your child may have when preparing these snacks. These snacks are not only tasty but also provide essential nutrients to help your kids stay energized and focused throughout the school day.
This superfood kale salad is like getting to eat a whole bowl of guacamole without sharing—and without feeling guilty
Think of this recipe as the perfect canvas. You can enjoy the subtle nuttiness of sunflower seeds and hemp hearts. Add it to wraps or sandwiches that could use a boost. Top with your favorite protein for a more substantial meal. Grilled tofu will keep things plant-based. You can also add some grilled shrimp, cotija cheese, diced ripe mango, and a bit of your favorite salsa for a shrimp taco salad. The canvas can take anything you throw at it, so don’t sleep on this superfood kale salad!
Superfood Kale Salad
This superfood kale salad is full on savory goodness with nutritional yeast, seeds, and of course avocado. By massaging kale, you can overcome the sometimes-fibrous nature of this nutritional powerhouse.
Remove stems from kale and chop leaves into bite size pieces. Set aside.
In a large mixing bowl place avocado, garlic, olive oil, nutritional yeast, lemon juice, and salt. Fork through the mixture to mash avocado and to blend ingredients.
Add kale and mix thoroughly with both hands, massaging until kale is fully coated. Adjust seasoning to taste.
To serve, garnish with sunflower seeds and hemp hearts.
This peach-thyme compote is easier than making jam, but you can use it anywhere you’d use jam or jelly. Toast? French toast? Cheese boards? Ice Cream?!? It does it all!
While stone fruit season runs throughout the summer months, August is National Peach Month. If you’ve got a small bounty of peaches, try making this peach-thyme compote. With just four ingredients and a bit of water, you can make an elevated spread that captures the essence of summer.
Thyme adds complexity while the acidity of lemon juice tames the sweetness. You can switch different herbs and get creative. Since you’re not canning a jam, you don’t need to worry about straying from the recipe basics. Want to mix stone fruit or other seasonal goodies? If it grows together, it goes together!
Peach-Thyme Compote
Use the compote in sweet or savory applications. Grilled cheese sandwiches, as a glaze for organic chicken, with crepes, on a biscuit, or as an ice cream topper, this compote will complement your meals for the rest of the summer!
