DIY MAGNESIUM OIL

To make your own magnesium oil at home, follow this recipe:

INGREDIENTS:

½ cup magnesium chloride flakes

½ cup filtered water

DIRECTIONS:

Bring water to a boil. Turn off heat and stir in the flakes until dissolved. When cool, transfer to a glass spray bottle.

TIP: This is also a great marinade!

INGREDIENTS:

26 garlic cloves (unpeeled)

2 tablespoons olive oil

2 tablespoons (1/4 stick) organic butter (grass fed)

1/2 teaspoon cayenne powder

1/2 cup fresh ginger

2 1/4 cups sliced onions

1 1/2 teaspoons chopped fresh thyme

26 garlic cloves, peeled

1/2 cup coconut milk

3 1/2 cups organic vegetable broth

4 lemon wedges

DIRECTIONS:

Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. 

Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. 

Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.

Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. 

Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. 

Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. 

Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.

Squeeze juice of 1 lemon wedge into each bowl and serve.

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

Oh NO! Everything Pumpkin!

The homemade version of almond milk is so creamy and thick and actually tastes like almonds. You also have the benefit of controlling what goes into your milk, such as spices and healthy sweeteners. There are so many flavor combinations you can add to your nut milk; chocolate, vanilla, sweetened, unsweetened, berry, matcha, turmeric… and so on!

INGREDIENTS:

1 cup almonds soaked overnight

4 - 5 cups filtered water

2 medjool dates soaked and pitted

1 teaspoon ceylon cinnamon

1 teaspoon real vanilla

¼ teaspoon ground ginger

¼ teaspoon nutmeg

¼ teaspoon allspice

dash of ground clove

DIRECTIONS:

1.Soak raw almonds overnight or 8 hours, strain and rinse very well.

2.Add all ingredients to a high-speed blender and blend for 30 seconds.

3.Strain liquid through a nutmilk bag into a bowl.

4.Seal pumpkin spice milk in a glass container or jar.

Milk will stay fresh in the fridge for 3 to 5 days. Drink as is or add to your favorite cereal, granola, smoothies or baking. You can less or more water depending on your desired consistency.