Category: Anti-inflammatory

Shelly’s Vanilla Matcha Latte

I love the smoothness and clean energy (no jitters) that matcha provides and especially look to it when I need deep focus. Green tea is one of my daily rituals that I also recommend to my clients. A matcha latte is a fun and more indulgent way to change it up. This version has the option of dates to sweeten and collagen for additional protein and benefits. Be sure to switch to decaf or mind your caffeine intake if you're sensitive to it.

By Shelly Rose

Chaga Chocolate Date Balls

Flavorful bites of energy, blood sugar balancing, with immune boosting benefits to boot! Perfect for an afternoon pick up with a cup of tea or to curb a sweet tooth.

By Shelly Rose

Winter-spiced Apple Sauce (slow cooker)

This homemade applesauce is made multiple times in my kitchen in the fall and winter. The aromas from whole spices are other worldly delicious.. If you aren't sure that apple sauce can be indulgent, give this slow cooker spiced version a try. And if you have a vanilla bean hanging out in your pantry or have a special occasion, slice it open and drop it in for truly swoonworthy applesauce experience.

By Shelly Rose


Congee is a soothing and savory rice porridge commonly served in Asian countries. You can certainly eat it just because any time of the year, but I especially like to make it on cold and slow wintery days, if a loved one is under the weather with very little appetite, or in a healing state (it's so gentle on the gut).

You can also serve this with a soft or hard boiled egg, shrimp, or fish. Some people even like to crack an egg into the congee and allow the egg to cook in that way. It really is a blank canvas so add whatever lights you up... like spices, roasted sweet potato, a splash of ume plum vinegar, gomasio seasoning, or seaweed.

If you want to make your own homemade Nourishing Bone Broth, try this recipe.

By Shelly Rose

Burdock Root Pickles

These gnarly roots can be wild foraged or store bought. If you choose to wild forage them, please do so safely and ensure you are 100% confident you've properly identified the root. With centuries of medicinal and culinary use, burdock is a root you don't want to pass by. The blood cleansing, liver protecting, anti-inflammatory benefits are just a bonus to what's packaged inside these brine-y, crunchy pickles. Eat them as you would any other pickle! They should last up to a month in the refrigerator. You can also steam can them if you decide to make a bigger batch for shelf storage.

By Shelly Rose

Braised Fennel Bulbs

While sliced and shaved fennel is fantastic in salads and stirfries, this is a fun way to fully appreciate the funky, beautiful whole shape of a fennel bulb. This slow-cooked braising method yields an incredibly tender and flavorful fennel bulb. If you have a bigger pan, make a bigger batch.

By Shelly Rose

Ginger & Lemon Tea w/ Raw Honey

Bring your lemon water up a notch. Keep these therapeutic ingredients on hand in your kitchen and medicine is always in reach during the colder months. This simple tea is warming, cleansing, nourishes the liver, the skin and can be drank daily or as needed with the onset of acute illness. You can also omit the lemon and enjoy the ginger honey as a tonic to settle an upset stomach or to quell nausea.

By Shelly Rose

Amaranth Ginger Raspberry Swirl Porridge

Hearty, earthy, gluten and refined sugar free, this high protein, plant-based porridge is one for the winter menu. Enjoying these whole seed grains is an excellent way to change up your morning oats and experience different textures and flavors.

By Shelly Rose

Garlic-roasted Brussel Sprouts

Keep this flavorful, easy-roasted Brussel sprout recipe in your back pocket for quick dinners. They also re-heat nicely and serve well for breakfast or lunch as well. Too simple, right?

By Shelly Rose

Lemon Rosemary Seared Salmon

Fish can be intimidating, but a simple pan sear with oil, salt, pepper, lemon, garlic, and a fresh herb is fail safe. It's a fast and tasty way to have this superfood on the regular.

By Shelly Rose


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