Immune Boosting Elderberry Syrup w/ Schisandra, Hawthorn & Hibiscus (paleo. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Makes 500mls

Elderberries have been used in traditional medicine for a very long time for boosting the immune system, keeping colds and flu’s at bay and/or shortening the duration of a cold and flu, these days you can find elderberry syrup in most pharmacies, health stores or online to combat colds and flu’s.

This syrup is high in Vit C, which is great for boosting our immune system, assisting the body in wound healing, boosts collagen production, increases iron absorption and promotes tissue repair and regeneration just to name a few of benefits.

I used a blend of nutritionally potent berries, hibiscus and some ingestible essential oils to make this kick arse immune boosting syrup, the oils are high in antioxidants, especially the clove oil that is in the onguard essential oil blend and honey is antibacterial and soothing for sore throats.
This is something I usually make as the weather gets cooler to keep in the fridge and swig on daily for myself and the family.
I would generally have about a tablespoon daily and then if I do have a cold or feel one coming on I swig it say every 3 hours, I would generally give Lila about 1/2 teaspoon to a 1 teaspoon diluted in some water to sip on, which she loves the taste of too, she calls in juice.

Now if you are doing keto or no sugar simply omit the honey for your choice of sweetener or omit all together, be prepared it will taste more tart without the sweetness.

You can make this on the stove top or in a pressure cooker, I prefer the pressure cooker as it’s less mucking around.

Ingredients:

1/2 cup elderberry blend, or just elderberry
2 cups filtered water
1/2 cup raw honey
4 drops doTERRA ginger essential oil - click here to order essential oils
4 drops doTERRA onguard essential oil

OPTIONAL
1/2 tsp cinnamon, or 2 quills - add with berries to cook
1/4 tsp ground cloves, or 6 cloves - add with berries to cook
2 tbs grated ginger - add with berries to cook
Your choice of sweetener if not using honey

Method:

1. Place elderberry and water into the pressure cooker and cook on high for 30 minutes.

2. Once cooked strain liquid and discard berries.

3. Once liquid has cooled and is still warm add raw honey and essential oils, mix and then pour into bottle and store in the fridge.

Stovetop: add the ingredients the same as above with 1 extra cup of filtered water to a saucepan and simmer on stove top for approximately 1 hour, the liquid will reduce to approximately 500mls. Once cooked strain and discard berries then once cool enough add honey and essential oils.

NB. If you are not using essential oils add the dried cloves, cinnamon and fresh ginger at stage 1 with the elderberries to cook.

Enjoy x

Creamy Cashew Milk (paleo. keto. low carb. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 1 litre

This is our go to milk at home!
Cashew nut milk is super creamy and versatile as a milk, it’s great if you a transitioning from cow’s milk to a plantbased milk as I find it’s the creamiest and super simple to make.
Unlike other nut or seed milks it’s not necessary to strain through a nut milk bag as the cashew particles are finer unless that’s your preference, it definitely will give it a better mouth feel if you choose to do so but I very rarely do.

You can add other nuts, seeds or sweeteners like dates if you choose to change up the flavour and nutrient profile, I like to add hemp seeds (I use this brand MyHemple use ‘aurora20’ for a discount) or macadamia nuts are delicious as well as pumpkin or sunflower seeds, the choice is yours however you may find you want to strain it through a nut milk bag if using other nuts or seeds.

It will store in the fridge fro up to 4/5 days and won’t separate when stored or curdle in your hot drink = WIN!!

Ingredients:

1 cup cashews, preferably soaked
1 tsp sunflower lecithin
1/2 tsp vanilla bean powder - optional
1000ml water, filtered 

Method:

1. Put all the ingredients in the blender and blitz on high for approximately 60 seconds.

2. Store in fridge and give a quick shake before using.

NB. If you blender is not high powdered add half the amount of water blitz and then add the remaining water and blitz again, you will find you get a creamier milk.
You also don’t want to over blend or your will burn the cashew nuts as the blender will heat up the liquid resulting in a bitter flavour.

Enjoy x

White Chocolate Matcha (paleo. keto. low carb. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 1

So why MATCHA?!
I’m caffeine sensitive so although I love to have a coffee from time to time (usual once a week or so) my body doesn’t always love me back when I do... so in place of coffee I like to have a matcha for the caffeine kick without the jitters & added nutritional value!!

I’ve then jacked this matcha latte w/ collagen for skin & connective tissue loving and added a medicinal mushroom blend for a powerful stress reliever and longevity tonic.

Some of the benefits of matcha;

• It’s loaded with antioxidants, 1 cup of matcha is equivalent to 10 cups of green tea!!

• Boosts metabolism  

• Detox’s the body

•  Calms the mind and relaxes the body through L-theanine which, is a rare amino acid that promotes relaxation 

• Rich in fiber and chlorophyll

• Enhances mood & aids in concentration

• Provides vitamin C, selenium, chromium, zinc and magnesium

• Assists in disease prevention 

• Lowers cholesterol and blood sugar levels

I’ve also used monkfruit as the sweetener, as it doesn’t spike your blood sugar levels, you’re welcome!

And we didn’t even get into the benefits of Chaga medicinal mushrooms… #staytuned

Ingredients:

1 tsp matcha powder
1/2 tsp cacao butter - shaved
1 tbs collagen or vanilla collagen creamer - I use Locako discount code ‘aurora10’ ️
1 tsp chaga medicinal mushroom - I use SuperFeast discount code ‘aurora10’ ️  
2 drops monkfruit concentrate
250ml milk of choice 

Method:

1. Put all the ingredients in the milk frother & let it do its thang!! 
   Or add to a saucepan and stir over gentle heat.

Enjoy x

Ceremonial Cacao & Chaga (paleo. keto. low carb. gf. df)

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 1

So what’s the deal with ceremonial cacao?!
Ceremonial grade cacao is found growing naturally in the wild, it’s then fermented to activate natural compounds and enhance flavour profile, lightly toasted or sun dried, cracked and then traditionally stone ground into a paste - nothing added, nothing removed.
Meaning all the good fat is still intact which is removed in cacao powder.
The fat helps balance out the stimulating properties of cacao and helps the absorption over a longer period of time.

Some of the health benefits of ceremonial grade cacao;

• Rich in antioxidants!

• Cacao assists the body in producing serotonin, the ‘feel good chemical’.

• It contains PEA, which stimulates the nervous system to release the ‘love chemical’.

• It elevates our mood, relaxes us (magnesium), speeds up metabolism, boost focus and mental acuity and leaves us feeling euphoric #yesplease

Being that’s it’s ceremonial cacao it also means your invited to sit down, take a breather, perhaps set an intention or two... journal... do gratitudes... or whatever best suits you!

And we didn’t even get into the benefits of Chaga medicinal mushrooms… #staytuned

Ingredients:

2 tsp ceremonial grade cacao - shaved
1 tsp cacao butter - shaved
2 tsp vanilla collagen creamer - I use Locako discount code ‘aurora10’ ️
1 tsp chaga medicinal mushroom - I use SuperFeast discount code ‘aurora10’ ️  
2 drops monkfruit concentrate
1 cup coconut milk 

Method:

1. Place the ingredients into a milk frother to heat and stir or add to a saucepan and stir over gentle heat.

Enjoy x