This is the perfect drink for a hot summer day. If you are in the north east, like me you know these days are numbered, the leaves are already falling! It’s inspired by the Venezuelan drink, Tizana, which is made with chopped fruit and grenadine and can be spiked.
Read MoreWhat’s ceremonial-grade Cacao? It’s a plant medicine that’s been drunk for thousands of years by the Olmecs, the Mayans, the Toltecs, the Aztecs, the Incas, and other cultures. It’s known as a heart opener and has cracked mine wide open to opportunities and the potential of my life. What makes ceremonial-grade cacao different from modern chocolate? Ceremonial-grade cacao is grown using heirloom varieties of cacao. It’s also supported by indigenous communities and the elders who teach and carry on the ancient wisdom of cacao in countries like Guatemala and Ecuador. For me, it’s also important to support Latine brands like Cacao Laboratory that honor ancient traditions and sustainable farming practices.
Read MoreOne of the deepest ways I’ve connected with my Latiné heritage is by drinking cacao daily. Cacao is a plant medicine that has been enjoyed for thousands of years.
I wanted this drink to have an iced coffee–like feel, so I infused the cacao in this recipe with Tadin’s newest tea, Chamomile Lavender, and added plant-based milk.
Read MoreFeliz Latinè Heritage Month! It’s celebrated September 15th through October 15th. I am a proud Latinè, my father is from Chile. I am excited to share my heritage through a paid partnership with Pinterest this month. One of the deepest ways I’ve connected with my Latinè heritage is by drinking ceremonial cacao daily. It’s a plant medicine that has been drunk for thousands of years by the Olmecs, the Mayans, the Toltecs, the Aztecs, the Incas, and other cultures. It’s known as a heart opener and it’s cracked mine wide open to opportunities and the potential of my life.
Read MoreFeliz Latinè Heritage Month! It’s celebrated September 15th through October 15th. I am a proud Latinè, my father is from Chile. I am excited to share my heritage through a paid partnership with Pinterest this month. One of the deepest ways I’ve connected with my Latinè heritage is by drinking ceremonial cacao daily. It’s a plant medicine that has been drunk for thousands of years by the Olmecs, the Mayans, the Toltecs, the Aztecs, the Incas, and other cultures. It’s known as a heart opener and it’s cracked mine wide open to opportunities and the potential of my life.
Read MoreFeliz Latinè Heritage Month! It’s celebrated September 15th through October 15th. I am a proud Latinè, my father is from Chile. I am excited to share my heritage through a paid partnership with Pinterest this month. One of the deepest ways I’ve connected with my Latinè heritage is by drinking ceremonial cacao daily. It’s a plant medicine that has been drunk for thousands of years by the Olmecs, the Mayans, the Toltecs, the Aztecs, the Incas, and other cultures. It’s known as a heart opener and it’s cracked mine wide open to opportunities and the potential of my life.
Read MoreThis recipe is like drinking a warm, nourishing, green hug and it’s your answer for “it’s too cold for a smoothie.” Perfect for when you need an extra nutrient boost or when you feel that slight tickle in your throat. It freezes well, which means you can make it ahead of time and have it ready and waiting for you!
Read MoreMeet my new favorite recipe for autumn Friday nights and every holiday from now until the New Year. Use sparkling apple cider to make this bubbly. You can also use champagne or sparkling rose. The spicy cinnamon sugar rim is delicious with the notes of chiles, lime, salt, and sugar. It’s so good that you might want to try it on your other seasonal drinks. Let me know if you try it!
Read More“Day of the Dead, also known as Dia de Muertos, celebrates the lives of beloved family and friends through offerings of food and drink at private altars or gravesites. Originating from an ancient Aztec tradition celebrating the Mictecacihuatl, the goddess of the dead this festival was initially held during all of August. However, once Mexico was colonized by Spain in the 16th century, the holiday shifted to be closer to All Saints and All Souls Day, landing on November 1st and 2nd. Recognized as a public holiday throughout Mexico, it’s also widely celebrated throughout the U.S. and South America. The offerings, or ofrendas, given to a loved one can vary, but food is an integral part of the Day of the Dead celebration. It’s said that the smells and scents of a loved one’s favorite foods can bring them the energy to continue on in the afterlife.”
Read MoreFeliz Latinè Heritage Month! It’s celebrated from September 15th through October 15th. I am a proud Latinè, and my father is from Chile. I am excited to share my heritage through a partnership with North Carolina Sweetpotatoes this month. This drink is the perfect excuse to meal prep your sweetpotatoes for the week, save this recipe for later. The sweetpotato caramel comes together quickly with mashed North Carolina sweetpotatoes and the drink is garnished with diced crunchy roasted sweetpotatoes. Bonus: The caramel is delicious with fresh fruit like apple slices.
Read MoreFeliz Latinè Heritage Month! It’s celebrated from September 15th through October 15th. I am a proud Latinè, and my father is from Chile. I am excited to share my heritage through a partnership with Pinterest this month. This mocktail is made with a simple syrup that has been infused with dried marigolds, also called calendulas or cempasúchi. They are often used as traditional decorations for Día de los Muertos in Mexico.
Read MoreFeliz Latinè Heritage Month! It’s celebrated September 15th through October 15th. I am a proud Latinè, my father is from Chile. I am excited to share my heritage through a paid partnership with Pinterest this month. One of the deepest ways I’ve connected with my Latinè heritage is by drinking ceremonial cacao daily. It’s a plant medicine that has been drunk for thousands of years by the Olmecs, the Mayans, the Toltecs, the Aztecs, the Incas, and other cultures. It’s known as a heart opener and it’s cracked mine wide open to opportunities and the potential of my life.
Read MoreInspired by Serious Eats, this frosting is genius! It uses a food processor, which makes a dense whipped cream to frost your favorite desserts with. The dried strawberries create a stable, thick, and flavorful cream. The hibiscus tea syrup (check out my last recipe) creates a pop of flavor. Don’t forget to add the smallest pinch of salt. Note: If you have a scale, that’s the best way to weigh the strawberries. I used Trader Joe’s freeze dried strawberries (it’s almost 1 cup).
Read MoreHibiscus (flor de Jamaica) is a delicious herbal tea made from the calyx of the hibiscus flower. It has a tart, floral, and fruity flavor similar to cranberries or pomegranate. This is the perfect for brunch or late afternoon drink. Note: Add more honey or agave, if you like your tea sweeter. Garnish with fresh mint and strawberries. Save this to try later!
Read MoreMake a delicious fluffy cake in under 60 seconds! Pop this cake batter in your favorite (microwave-safe) coffee mug. Want to make this extra special? Top with my vegan date dulce de leche and fresh fruit. Note: Using a wider mug will leave room for the cake to expand plus give you room to add your toppings. You can always use a paper towel under the mug to catch overflow if you’re not sure. The mug I used was 18 ounces, it from the sold out Target Latinx collection.
Read MoreCola de Mono is a Chilean winter coffee holiday drink. This version is made with milk, coffee, and simple syrup that has been infused with Tadin’s Canelita Tea, a cinnamon stick, orange peel, and star anise. The syrup is delicious when poured over fresh fruit or pancakes or mixed with seltzer or a cocktail. It’s also a beautiful holiday hostess gift. Feel free to skip the pisco in this drink if you’re avoiding alcohol. This recipe is perfect to double, triple, or quadruple and serve chilled in a pitcher for parties. It’s the perfect drink for brunch.
Read MoreNot sure how to store your oranges or citrus? I have got you covered! I was interviewed by Real Simple Magazine about storing oranges (the tips are below). I also included my tips for making orange ice cubes & hot orange water. Bonus: Use the peels to make your own DIY cleaner
Read MoreCollagen A Love Story is my love letter to collagen. Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats. It’s based on my work as a recipe developer and food stylist for Bobbi Brown's justBOBBI. I created these recipes with you in mind. I also gave you as many substitutions and options as possible so that you can make these your own. I hope you love them and treasure them as much as I do!
Read MoreThese Everything Bagel Kale Chips are a delicious way to get your greens in. I use minimal oil, and the result is super crispy and will last up to 3 days in an airtight container. You can make your own Everything Bagel Spice or buy it.
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