The post Immune Balancing Iced Chagaccino first appeared on Kale and Collagen.
]]>Chaga is a type of mushroom that is high in antioxidants and offers several health benefits including reducing inflammation, balancing the immune system and lowering cholesterol. It doesn’t contain any caffeine, but helps supply more natural energy throughout the day. With the addition of cacao powder it taste like a well-balanced iced mocha. Not too bitter, not too sweet. Not containing any caffeine also makes the perfect drink to beat the afternoon slump!
Ingredients:
Directions:
Combine all ingredients through cinnamon in a heat proof glass. Pour the hot water over the mixture and mix with a hand held whisk or frother. This will help dissolve the monk fruit. Wait until slightly cooled and then add ice and almond milk.
The post Immune Balancing Iced Chagaccino first appeared on Kale and Collagen.
]]>The post Hot Girl Summer Soup – Borscht first appeared on Kale and Collagen.
]]>This is not your babushka’s borscht.
Funny thing about me is that I am not the biggest fan of beets. However, the simplicity and balance of sweet, sour, salt and umami make me crave this whenever it’s hot out. Oh did I mention that this a chilled soup? If you’re a fan of gaspacho, this will definitely be a favorite. It’s not totally authentic – my partner’s babushka can attest to that – but I think with the addition of umami from the fish sauce and the brininess pickle juice balance out the sweetness from the beets. I also use chicken bone broth and plain greek yogurt to increase the protein and make this a more well balanced meal on it’s own.
Ingredients:
Toppings:
Directions:
Heat the oven to 400°F. Wrap each beet individually in aluminum foil with a tiny splash of water. Roast for 45-50 minutes until the beets are soft and can easily be pierced with a fork. Meanwhile, peel your potatoes and cut into small cubes. Season with olive oil, paprika, garlic powder, salt and pepper. Roast for 20-25 minutes until potatoes are fork tender. You can throw them in with the beets if there is room in the oven.
Once the beets are done cooking and have cooled, peel off the skin by hand (make sure to use gloves to avoid turning your hands and nails pink). Grate the beets using the small side of a box grater or a cheese grater.
Add bone broth, water and grated beets to a large pot and bring to a boil. Reduce the heat and simmer for 20 minutes, partially covered with the lid. After 20 minutes, add the potatoes and cook for 5 to 10 minutes more. Add the dill pickle juice, monk fruit sweetener, fish sauce, lemon juice and white wine vinegar. Season with salt and pepper to taste. Let cool and store in the fridge for a few hours or overnight.
Serve:
Portion out a serving of cold broth. Add diced persian cucumber and finely chop green onion and dill (I use about a half of a cucumber and green onion per serving). Add a dollop of greek yogurt/sour cream and a dash of white wine vinegar. Enjoy!
The post Hot Girl Summer Soup – Borscht first appeared on Kale and Collagen.
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