Turmeric Cashew Latte
Turmeric, ginger & cinnamon…the 3 musketeers of wellness! Their benefits include: boosting immunity, supporting healthy digestion, reducing pain & inflammation, and fighting infections. Enjoy the benefits of these spices in this simple and delicious warm drink.

INGREDIENTS
- 1/4 cup cashews soaked in 1-1 1/2 cups hot water to make a creamy cashew milk
- (or just use 1-2 cups of nut milk)
- 1/2 tsp turmeric
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 tsp maple syrup
- Sprinkle sea salt
- Grind of black pepper
- 1 tsp coconut oil or mct oil

DIRECTIONS:
Blend until smooth and creamy and pour into saucepan to heat further if needed. Serve warm and enjoy slowly.
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Fiddlehead season is here! After a long winter, fiddlehead season has finally arrived. Not familiar with fiddleheads or just want to learn a bit more about them, and how to cook them safely? Keep reading! You may have seen fiddleheads in the wild and not even realized it. That's because they are the furled fronds of a fledgling fern! The fiddlehead is the spiral of the plant that would unroll into a new frond of the fern plant. They are harvested before they unfurl, early in the season. Only the fiddleheads from certain fern varieties are safe to consume. Fiddleheads should never be eaten raw and must be cooked a certain way to be safe to eat, so be sure to follow the instructions below. Fiddleheads have been part of traditional diets in Northern France since the Middle Ages, and amongst many North American Indigenous populations for centuries. They are also popular in Asian cuisine dishes like gulai pakis.








