Anna Klimmek, owner and chef of Happy Food MN says their mission is to get people in the kitchen by teaching them healthy simple ways to get cooking. She prepares a Tahini Latte that is stress reducing because she uses adapatgens which work with the body to reduce stress. The spices she adds are calming for the body.
Lion’s Mane Tahini Latte
11 oz Hot Water
1 Tbsp Tahini
1 Tbsp Lion’s Mane
1 Tbsp Tocos Powder (optional)
1 Tbsp Maple Syrup or Honey
½ cup Coconut Milk
Pinch Sea Salt
Blend all ingredients together.
Homemade almond Milk with Whole Vanilla
1 cup Raw Almonds (soak over night)
4 cups Filtered Cold Water
1 ea Whole Vanilla Bean
¼ tsp Pink Himalayan Sea Salt
Soak almonds over night, then strain and rinse almonds.
Place them into a blender and cover with filtered water, and blend for two minutes.
Over a large bowl pour liquid almond mixture into the nut-milk bag. Squeeze out the nut milk liquid and separate the nut remains. Note: You may have to do this a few times. Just be sure to empty out the nut remains after each milk pass through. When you have strained out all of the milk, pour it back into the blender and add a whole vanilla bean.
Store in an air-tight container and keep refrigerated. Should stay fresh for 4-5 days.
Special Equipment: Nut-milk bag or very fine mesh sieve, high powered blender