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Soothing Moon Mylk


    Getting a good night’s sleep often requires more than sheep counting. Sipping on a cup of warm milk with Ayurvedic spices and added adaptogens is a soothing way to slide into dreamland. We’ve included ashwagandha powder in this warm nighttime brew. For a stronger hit into the “sleep zone,” use organic dairy milk.


    Raw honey advice

    Avoid cooking raw honey, as it will affect the nutritional components and healthy antibacterial properties.


    Soothing Moon Mylk


      • 1 1/2 cups (350 mL) unflavoured oat, coconut, cashew, or almond milk
      • 1 tsp (5 mL) coconut oil
      • 1 star anise
      • 1/2 tsp (2 mL) cinnamon
      • 1/4 tsp (1 mL) ashwagandha powder
      • Generous pinch of cardamom
      • Generous pinch of ground ginger
      • Pinch of nutmeg
      • 1 tsp (5 mL) raw honey
      • 1 cinnamon stick (optional)


      Per serving:

      • calories258
      • protein6 g
      • total fat8 g
        • sat. fat4 g
      • total carbohydrates42 g
        • sugars34 g
        • fibre4 g
      • sodium158 mg



      In small saucepan, combine milk and oil. Simmer over medium-low heat until bubbles appear around edges. Stir in remaining ingredients, except for honey and cinnamon stick; whisk vigorously until milk is warmed through. The longer it simmers, the more flavourful it becomes. Strain into heated mug and stir in honey to dissolve.


      Serve with cinnamon stick for stirring, if you wish.



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      Tamari Roasted Kabocha Squash with Ginger and Chili

      Tamari Roasted Kabocha Squash with Ginger and Chili

      In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.