Amethyst Mylk

I am a firm believer that there is a “mylk” out there for everyone.

This particular treat, both alluring in color and taste was inspired by N’Djamena @Fleurverte_studio. Last month, I had the pleasure of visiting her light filled Williamsburg studio and amethyst mylk was on the menu!

So…what is it?

Good question. Despite the name, you’re not consuming ground bits of amethyst. Instead, the mylk gets its name from the amethyst color that the beverage takes on through a series of seemingly magical steps.

Amethyst mylk is actually made from combining butterfly pea powder and beetroot powder. Its the combination of blue and red, that creates its lovely violet color.

But why??? Why would anyone drink this oddity?

Well, there are a ton of health and beauty benefits! And it tastes amazing.

Let me break it down. Butterfly pea powder and beetroot powder, the main ingredients have the following properties:

• rich in antioxidants (beetroot)

• high fiber (beetroot)

• full of nutrients like calcium, iron, potassium, folate and maganese (beetroot)

• anti-aging, anti-glycation properties (butterfly pea)

• antioxidant rich (butterfly pea)

• boosts cellular regeneration (butterfly pea)

• improves hair growth (butterfly pea)

• improves eyesight (butterfly pea)

• analgesic (butterfly pea)

• anti-inflammatory (butterfly pea)

So let’s get down to business!

Here’s what you’ll need:

1 cup of your favorite milk or mylk (I prefer unsweetened vanilla almond for this recipe)

1 tablespoon of butterfly pea powder

1 1/2 teaspoons beetroot powder

1/2 teaspoon vanilla extract

1/2 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Here’s what to do:

In a blender, first pour your milk and vanilla extract, then add your powders and spices.

Blend on low speed until thoroughly combined and a beautiful amethyst color is achieved.

*Note: you can add honey to taste or a dropper full of your favorite adaptogenic tincture

Serve cold and garnish with something purple ex) lavender buds, violet petals

Bonus points, if you use an amethyst coaster ,)

(photo by: N’Djamena Walker @Fleurverte_studio)

So pretty and fun! Self-care at its finest. Have a drink to your health and beauty.

For more floral and crystal alchemy inspiration visit @fleurverte_studio.

Winter Spice Breakfast Bread

This breakfast bread recipe is quick and satisfying and full of complex flavor.

Here’s What You’ll Need:

4 cups all-purpose flour

1 teaspoon pink salt (finely ground)

1/4 cup pure cane sugar

1/4 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 teaspoon ground cardamom

1 teaspoon almond extract

1 large orange (juice and pulp)

1/3 cup olive oil

1 1/3 cup milk

1 egg

1 teaspoon baking soda

1 1/2 teaspoon baking powder

2 tablespoons honey

1 tablespoon greek yogurt

Brown sugar + cinnamon for decoration

Here’s What You’ll Do:

In a mixing bowl whisk together your olive oil and eggs. Mix in the almond extract and honey. Next, add the greek yogurt and milk blending until smooth.

In another mixing bowl, combine dry ingredients (flour, salt, sugar, baking soda, baking powder, ginger, cardamom, nutmeg) until uniform.

Add your dry ingredients to your wet ingredient bowl in quarter sections.

Once the wet and dry ingredients have been completely combined mix in the juice and pulp of the orange.

Preheat your oven to 375.

Use coconut oil to coat a circular baking tin. Pour the batter into the pan and sprinkle cinnamon and brown sugar on top.

Bake for 45 to 50 minutes until a toothpick inserted at the center comes out clean.

Cool before slicing.

This winter spice breakfast bread pairs well with honey butter and coffee!

Super Greens Sautee

Greens don’t have to be boring!

In fact, they can be and are downright delicious if you coax out the flavor and set them up to shine. This super greens sautéed recipe does just that.

It’s got texture, bold flavors, color variety and can be eaten alone, as a side, or as the foundation of a mean green Budha bowl.

Either way, these are not your grandmothers boiled, soggy, bland, greens. These are SUPER GREENS!

Here’s What You’ll Need:

3 cups chopped organic purple kale

3 cups chopped organic dinosaur kale (also goes by Tuscan)

1/2 cup finely chopped organic purple cabbage

1/2 cup finely chopped organic green cabbage

1 tablespoon ghee (here’s an easy RECIPE if you don’t have any on hand)

1 tablespoon extra virgin olive oil

1 teaspoon unrefined coconut oil

1 teaspoon ground black pepper

1/2 teaspoon coarse pink Himilayan sea salt

1/4 teaspoon finely ground mustard powder

1/4 teaspoon white pepper

1/8 teaspoon finely ground green cardamom

Here’s What to Do:

In a small bowl or ramekin combine your spices and set aside.

In a frying pan, heat ghee and add the dinosaur kale and a few pinches of spice mix. Over medium/high heat, sautee the dinosaur kale, until soft, glossy and rich green in color.

Place your sautéed dinosaur kale in a large heat resistant serving bowl.

Return to your frying pan, add olive oil and chopped purple kale and a few pinches of spice mix. Over medium heat (olive oil is heat sensitive) sautee your purple kale until soft, glossy and rich purple/green in color.

Place your sautéed purple kale in the container with the dinosaur kale and toss until combined.

Return to your frying pan, add the coconut oil and the green and purple chopped cabbage. Add the rest of your spice mix and sautee over medium/high heat until the edges begin to turn golden and the cabbage becomes glossy and just a bit soft.

Place your sautéed cabbage in the container with the dinosaur kale and purple kale and toss until combined.

You’re ready to enjoy!

This dish can easily stand alone or can add color and flavor to your plate to complement your main dish.

And did I mention that the kale and cabbage add a healthy punch? This dish is full of antioxidants, vitamin C, B vitamins, beta-carotene, fiber, magnesium, iron and calcium.

Then with the combination of healthy fats, hello olive oil and coconut oil and ghee (acceptable by some vegans thus making this dish potentially vegan) this dish is a great compliment to a Keto diet.

And the dish tastes great with roasted garlic, dried cranberries or onion crisps on top if you’re so inclined.

Both kid and husband approved (thank goodness) these sautéed super greens are a great way to jump start those healthy habits in 2020.