#winterrecipe

Ingredients;

1 cup of milk

1/2 cinnamon stick

6 cracked cardamom seeds

A pinch of nutmeg

1 teabag/ tbsp of black tea

1 tbsp (and 1/2 if you have a sweet tooth) soft brown sugar

Utensils;

A saucepan

A cup/mug of your choice

A tea strainer

A spoon

Instructions;

Put your saucepan on the stove and turn to a low-medium heat. Pour in your cup of milk, and allow to heat gently.

Start adding your tea and spices. Make sure that the cardamom pods are cracked open a little to allow extra flavour. Let everything steep for a minute or two before adding your brown sugar. Stir gently.

Turn the heat up until the chai starts to bubble to twice its size. Continue to stir, being careful not to splash yourself with the hot chai, before taking off the heat.

Pour through a tea strainer into your preferred mug, wait for a few minutes for it to cool, and enjoy!!

Creamy gnocchi with Italian sausage.

🌟 VEGAN ONE-POT CHILI 🌟

This recipe is so great just because its so damn easy! Just throw the ingredients into the pot and bubble away. I always make this recipe in bulk and freeze portions to take for lunch throughout the week. You can also go beyond my recipe and add in whatever veggies you have on hand such as mushrooms, extra tomatoes, corn ect. You can serve it with rice, quinoa or by itself!

Recipe:

2 cans of diced tomatoes

2 cans beans of choice (I used mixed beans)

chopped potato 

1 white onion, diced

2 garlic cloves

1 capsicum, diced

2 tbs Sriracha or any hot sauce (depending on your taste)

3 tbs tomato sauce

1 tsp cumin

1 tbs oil

salt and pepper

1 tsp paprika

On a cool fall or winter day, this easy and healthy apple salad is a great choice. It has the sweetness of apples, the crunch of walnuts, the sourness of cranberries, and the creaminess of feta cheese. A tasty honey balsamic dressing brings it all together.

Ingredients: 2 apples, cored and thinly sliced. 1 cup mixed greens e.g., spinach, arugula. 1/2 cup chopped walnuts. 1/4 cup dried cranberries. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced apples and mixed greens. Sprinkle chopped walnuts, dried cranberries, and crumbled feta cheese over the salad. In a separate small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Serve immediately as a refreshing and healthy fall/winter salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

There are earthy lentils, sweet pears, and a tangy balsamic dressing in this warm lentil and pear winter salad. On cold days when you want something warm and refreshing, this is the perfect drink. There is a crunchy texture from the walnuts, and a burst of flavor from the fresh parsley.

Ingredients: 1 cup lentils. 2 pears, ripe but firm, thinly sliced. 1/2 red onion, thinly sliced. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Salt and pepper to taste. Handful of chopped walnuts. Handful of fresh parsley, chopped.

Instructions: Cook lentils according to package instructions until tender but not mushy, then drain. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine warm lentils, sliced pears, and red onion. Pour the dressing over the salad and toss gently to combine. Sprinkle with chopped walnuts and fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

This creamy and comforting Winter Risotto is ideal for chilly days. Rich Parmesan cheese, sweet butternut squash, and earthy mushrooms come together to make a filling, flavorful dinner.

Ingredients: 1 cup Arborio rice. 4 cups chicken or vegetable broth. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup mixed mushrooms, sliced. 1 cup butternut squash, diced. 1/2 cup Parmesan cheese, grated. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the minced garlic and onion, and saut until transparent. Stir the Arborio rice continuously for about two minutes, or until it becomes lightly toasted. Add 1/2 cup of broth and stir constantly until it is absorbed. After about 20 to 25 minutes, or until the rice is creamy and tender, keep adding broth, 1/2 cup at a time, and stir often. In the meantime, saut the butternut squash and mushrooms in a different pan for 5 to 7 minutes, or until they are soft. After the rice is cooked, add the grated Parmesan cheese, butternut squash, and sauted mushrooms. To taste, add salt and pepper for seasoning. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes