I might be a bit late in the Turmeric Golden Milk posting game, but I have been drinking this one for a few years now.

Well, I must humbly confess, I do not drink it very often. Nevertheless, when I feel sluggish or need some extra boost, this beverage truly works its magic.

This Indian native warm and cozy beverage is full of marvelous health properties or nutritional benefits to heal your body and soul.

I would recommend one mug before going to bed for the peaceful, anxiety-free, goodnight sleep.

The taste is strong, but not as spicy as you would perhaps expect. It is remarkably relaxing!

With the freezing winter nearing, and in many states and countries already here, this golden tea is a necessity.

To me personally, there is nothing more calming than a cup of hot tea, blanket wrapped around me while I read a good book. Though it may seem strange, that would be my ideal evening.

I collect delicious teas so making my blend is a valuable blessing to me. Naturally, you could mix it to your liking.

Some might find it too strong therefore add slightly less of this and a bit more of that until you achieve what your taste buds like the most.

Why should you drink Golden Milk?

Well, first of all, Golden milk’s ingredients, which are ginger, cinnamon, and turmeric, contain anti-inflammatory properties. So it is absolutely amazing for you.

Also, you must add black pepper. Turmeric combined with black pepper, each has health benefits, due to the compounds curcumin and piperine, increases the absorption of curcumin by up to 2000%.

Supporting brain function and improving memory Supporting brain function and improving memory

• Improving mood
• Preventing heart disease
• Protects against oxidative damage and sleep deprivation
• Lowering blood sugar levels
• Boosting the immune system
• Aiding digestion

You might also like:

• Matcha Green Tea Latte
• Almond Milk Matcha-Moringa Iced Latte
• Yuanyang – Coffee & Tea Latte
• Java Chai Latte

If you get inspired and make this amazing Turmeric Golden Milk, please tag me on Instagram. @sandraseasycooking.

Thank you so much in advance!

Yield: Serves 2

Turmeric Golden Milk

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Healthy, easy and tasty Turmeric Golden Milk Recipe

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Ingredients

• 2 cups milk coconut milk, or any other dairy/dairy-free milk that fits you the best.
• 1 tablespoon coconut oil
• 2 teaspoons turmeric
• ½ teaspoons cinnamon powder
• ¼ teaspoons cardamom powder
• ¼ teaspoons ginger powder
• pinch of ground black pepper
• Raw honey or maple syrup to taste
• Additional sweetener if needed; Monk Fruit sweetener, Truvia or use reg. sugar.

Instructions

1. Combine all dry ingredients.
2. Pour milk into a small saucepan, add coconut oil.
3. Heat for about 5 minutes over medium-low burner temp., or until just heated through, while adding and stirring in dry ingredients. Incorporate it and keep stirring until smooth in texture.
4. Make sure not to boil, just slowly simmer until it releases the aroma.
5. Pour into mugs and drink immediately.

Notes

Alternatively, you can heat the milk, place everything in heat resistant jar with a fitted lid and mix it.

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In my opinion, Oven Roasted Pumpkin Seeds are one of the most addictive, but tasty snacks that we could ever munch on.

They are a labor of love, truly. We do need several steps to prep them, a drop of patience and love but they are totally worth it.

I still vividly remember autumn and wintertime in Belgrade. Well, I could not wait until school is finished so I could walk by my favorite street vendor and buy a newspaper cone of pumpkin seeds as well as chestnuts.

It keeps you warm as much as satisfied while you wait until a trolley or a bus gets you. Fun memories!

To move to the present time, pumpkin carving and taking the seeds out has been a family affair. An amazing activity for the kids.

We got these two huge pumpings. I was so happy to see that we had so many seeds. I really love this addictive snack.

What are some of the Fall or Winter activities that you do with your family or just with your kids?

Anyhow, what I wanted to point out that this was the first year that I was soaking seeds. To be frank, they came out much better, so I encourage you to follow the steps that I wrote in my recipe.

I would love to hear how you make pumpkin seeds?

My husband and I can’t stop eating. In the last few days, more than half has been gone. We pulled out 6 cups of seeds. Unbelievable! I am telling you, these pumpkins were amazing.

If you use my recipe to make Oven Roasted Pumpkin Seeds, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance for all your support.

Snack you might like:

• Oven Roasted Chestnuts
• Easy Energy Bars
• Microwave Potato Chips

Yield: Makes 2 cups

Oven Roasted Pumpkin Seeds

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Easy, tasty and healthy snack idea.

Prep Time 30 minutes

Cook Time 21 minutes

Soaking Time 8 hours

Total Time 8 hours 51 minutes

Ingredients

• 2 cups raw pumpkin seeds
• 1-2 teaspoon salt
• 1 teaspoon dried rosemary
• A drizzle of oil for each batch

Instructions

Clean the seeds

1. Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water.
2. After cleaning, which is the hardest part, soak in 2 cups of cold water. Soak for at least 6 hours. Drain.

Boil the seeds

1. Boil the seeds for 10 minutes in salted water.
2. All you need is 2 cups of water and 2 teaspoon salt.
3. Boiling before roasting is very important because you will cook the seeds so when you roast them they will be cooked through.
4. Drain and leave them in the colander to cool and air dry.

Dry the seeds

1. Do not use paper towels because the seeds will stick. I would recommend a clean cotton towel.
2. Dry well, and then preheat oven to 350F.
   

Season the seeds

I used a drizzle of oil, then a sprinkle of sea salt and rosemary. You may use any other herb.

Roast the seeds

1. Keep seeds in the single layer. I made 3 batches just to keep them in a single layer.
2. Depending on your oven, but do check them at 18 minutes. I take them out at 21 minutes.
3. Set a timer at 10 minutes, and shake your baking sheet. This will prevent seeds from sticking and they will roast beautifully.

Store

Allow the seeds to cool down completely, then store in the ziplock bag.

Notes

• Taking the seeds out of the pumpkin is not included in the prep time.
• Nuts and seeds have enzymes to help prevent them from sprouting prematurely. However, those enzymes can make pumpkin seeds difficult to digest which is why soaking comes in handy. By soaking them in salted water, you are stripping away the enzymes and making the seeds much easier to digest. source: Wellness Mama

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Simple Halibut Burger Recipe is a must-try. I believe that this is one of the best burgers I have ever made. It is so juicy, tasty and just enchanting.

My kids had these as a traditional burger in a bun, with pickles, tomato, and condiments.

However, my husband and I loved it in my amazing side dish, Yellow Rice with Peppers and Tomato Sauce.

Goodness! That meal was fitting for a king and a queen. It was so tasty that I wished we had leftovers.

This burger is approachable with accessible ingredients. If you like tuna cakes, then you will love these for sure.

Although, I have to add that the taste is far better than tuna cakes. For instance, there is nothing like using fresh fish like this Alaskan halibut.

I feel a bit spoiled and extremely grateful because I get fresh fish from Alaska every month. Sitka Salmon Shares has been a blessing to me and my family.

We really love fish, but after getting from this monthly subscription, I know what a difference it has made for us.

CLICK HERE TO CHECK MY Easy Fisherman pie recipe

Sometimes, it is total through back to the ’80s when we would vacation for weeks at the Adriatic Sea.

We would eat freshly caught seafood all the time. Nonetheless, over the years you forget how wild salmon taste or cod.

My family loves going on fishing trips and I really appreciate all the catch that my boys would bring o our tend. However, can you even imagine getting a full box, a bounty of delicious fish every month?

We are talking about three species of wild salmon and four species of whitefish, all seasonally home-delivered to your doorstep through our Community Supported Fishery.

Perhaps Wild Alaskan sockeye salmon, pot-caught spot prawns, and more sound better to you.

Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them.

I believe in this company, and I love what they are doing.

Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your fantastic doorstep but read more about Sitka Salmon Shares below.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered directly to your door, with recipes, newsletters, and more

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

If you make a Simple Halibut Burger Recipe or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you so much!

Yield: Serves 4

Simple Halibut Burgers

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Instead of regular beef burgers why don't you make a little switch and make this amazingly delicious and I might add Simple Halibut Burger Recipe. You will not regret it because my halibut burgers are not only simple but extremely tasty as well.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 pound halibut burger meat
• 2 tablespoon olive oil + extra to brush on the skillet
• 1 large organic egg
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1/4 red onion, diced
• 1/2 cup bread crumbs, plus 3 tablespoons extra

Instructions

1. If your halibut burger meat is frozen then defrost first. I like placing mine in the fridge overnight and mix the ingredients in the morning so it could marinate all day in my fridge for the best-tasting burger.
2. Prep and measure everything, then combine all the ingredients in one large bowl.
3. Line a tray, plate or a baking sheet with silicone baking mat, parchment paper or even plastic wrap would work. This will get the burgers off the tray easily.
4. Divide the mixture meat into 4 and roll each portion into a ball. Press the balls down gently with your hands to form 4 patties. Sometimes I make them a bit smaller; you could get 6 smaller patties or 4 thicker once. 4 patties would make a bit over 4 oz burger patty.
5. Coat each patty with the breadcrumbs on both sides then place on the tray/plate. You can use any breadcrumbs on hand; panko, plain, Italian style, etc.
6. Now, cover and refrigerate for at least 1 hour to up to 12 hours. Allowing burgers to marinate in the fridge will help them bind better as well as cook easier, plus the flavor will be that much tastier.
7. Turn your stove to medium-high and heat cast-iron skillet or just a frying pan if you do not have a cast-iron skillet. Make sure to brush the bottom of the pan with oil.
8. Add the patties, in batches, and cook until browned on the bottom, 2 minutes on one side then flip and cook 3 minutes on the other, flip again and let t cook for an additional two to three minutes, adjusting the heat if necessary. The patties will feel firmer in the center when done.
9. They are great the next day as well, just make sure to refrigerate them.
   

Notes

You may use some dill as well for the fresh burgers. Also, green onions work well with this mixture.

You can use extra oil to oil your hands to make burgers easier.

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