Simply Laura Lea. Laura Lea

      Idea for

      LEFTOVER CHAI TEA

      Try chai tea in Chai-Spiced

      Cake Donuts (page 303).

      * Read more about the health benefits of cinnamon

       in S. Adisakwattana et al., “Inhibitory Activity of

       Cinnamon Bark Species and Their Combination

       Effect with Acarbose Against Intestinal

       A-Glucosidase and Pancreatic A -Amylase,” Plant

       Foods for Human Nutrition 66, no. 2 (June 2011):

       143-8, abstract, https://www.ncbi.nlm.nih.gov/ pubmed/21538147.

      Creamy Cashew Iced Coffee

      | HANDS-ON TIME: 5 min | TOTAL TIME: 5 min, plus overnight soaking

      YIELD: 3 to 4 servings | | OPTION:

      Oh my goodness, this iced coffee. I’m all about a steaming cuppa Joe, and

       typically, iced coffee doesn’t really do it for me, unless it’s my Creamy

       Cashew Iced Coffee! Some days (or moods) are just too warm for a hot

       brew, but I still want my java to taste special and decadent. Blending

       soaked cashews and a splash of vanilla extract into your almond milk

       does just that. Cold-brew ice cubes keep your coffee cool while you sip on

       it throughout the morning, and they also allow you to adjust the caffeine

       intake to your preference. If you’re not an iced coffee person, you can still

       enjoy the cashew and almond milk mixture as a homemade creamer, or

       you can add a handful of frozen berries as your “ice cubes” for a beautiful,

       refreshing alternative.

      1½ cups cold-brew coffee

      ½ cup raw cashews

      3½ cups unsweetened

      almond milk

      3 tablespoons maple syrup

      ( sub stevia drops,

      to taste—I use 20)

      1 teaspoon vanilla extract

      Pinch sea salt (optional)

      The Night Before: Pour cold-brew coffee into ice cube trays. (I use 1-inch

       square ice cube molds.) Use the long-soak method to soak cashews

       overnight (see page 44).

      The Next Morning: Drain and rinse cashews, and place in a high-

       powered blender along with almond milk, maple syrup, vanilla, and salt,

       if using. Blend until smooth.

      Place as many coffee ice cubes as you like in a glass, then top with

       almond milk mixture, and stir for 30 seconds. (I like to let it sit for 5

       minutes or so before enjoying to allow the ice cubes to melt a bit.)

      Alternatively, you can combine a few ice cubes and approximately one-

       third of the almond milk mixture in a blender, and blend until creamy.

      Leftovers will keep in the refrigerator for 4 days, but you might need to

       give it a stir before using.

      Ideas for

      LEFTOVER COLD-BREW

      COFFEE

      Use leftovers to make

      Chewy Peanut Butter Latte Oats

      (page 93) or Grain-Free Java

      Pecan Pie (page 310).

      Crash-Free Hot Chocolate

      | HANDS-ON TIME: 15 min | TOTAL TIME: 15 min | YIELD: 1 serving | | OPTION:

      This recipe was inspired by my darling team member, Lelan, who helped

       me test and edit this book. Lelan was on a hot chocolate kick, and she

       graciously shared her recipe with me. I made a few tweaks, because

       I can’t leave well enough alone, but I kept her brilliant idea to add

       arrowroot starch, which makes this hot chocolate exceptionally luscious.

       I call this hot chocolate “crash-free” because it’s low in sugar and contains

       healthy fat from coconut milk and coconut oil. As a result, this cozy drink

       will satisfy your sweet tooth while keeping you from experiencing a blood

       sugar roller coaster. I drink the mocha version a few times per week,

       because . . . well, chocolate plus coffee!

      ¼ cup canned full-fat coconut

      milk

      1¼ cups unsweetened almond

      milk (sub ¾ cup strong

      brewed coffee plus ½ cup

      unsweetened almond milk for

      a mocha version)

      1 tablespoon stevia-sweetened

      chocolate chips (sub regular

      chocolate chips)

      2 teaspoons coconut oil

      2 tablespoons Dutch-processed

      cocoa powder (sub cacao

      but it will have a slightly

      different flavor)

      ¼ teaspoon arrowroot starch

      (sub cornstarch)

      ¼ teaspoon vanilla extract

      ⅛ teaspoon sea salt

      1 tablespoon maple syrup or

      coconut sugar ( sub 10 to 12

      liquid stevia drops, or to taste)

      Pour coconut milk and almond milk into a small saucepan, and bring

      to a gentle boil (rapid bubbles but not as “noisy” or aggressive as a

      traditional boil) over medium heat. Place remaining ingredients in a

      blender. Once milk comes to gentle boil, add it to the blender, and blend

      until creamy and frothy. Taste for sweetness, and add more syrup or

      coconut sugar if you like. Enjoy immediately.

      NOTE

      If you happen to have maca powder on hand,