Everything That’s Great About an Afternoon Tea

Is an afternoon tea the stuff of old movies and royalty? Or has it been perfected just for our fast-paced, caffeine-loving generation?

I love the extra pep a cup of tea gives you and all the vari-teas. (Haha, clever huh?) And drinking tea is super healthful, too.

Reasons to Drink More Tea

  • Tea is full of antioxidants, and keeps you young, from the inside out. Antioxidants also help protect against pollutants.
  • Tea is a hydrating drink. Did you know that? The common thought that tea dehydrates you has been debunked.
  • Tea is naturally calorie-free. Not only is it full of great stuff for you, it’s not full of empty calories. Win-win!
  • Herbal tea is naturally caffeine-free. Especially at night time, this tea provides the antioxidants you love, sans caffeine.
  • Other teas contain caffeine. But in comparison to coffees 95mg of caffeine per cup, tea has only 26 mg.

Tea Tips:

  • Teas, coffee, and spices are all of the heaviest fertilized products. The healthiest tea is organic tea.
  • Steep according to directions to avoid a bitter taste.
  • If you drink tea with caffeine, limit your consumption to five (1-cup) servings a day. However, with caffeine-free tea, you can feel free to indulge in six to eight cups a day.
  • And of course, here’s one of my favorite tea recipes, it a reci-tea!

Black Spiced Tea

  • 1 black tea bag
  • 6-8 ounces hot water
  • a large pinch of cinnamon powder
  • a large pinch of cayenne pepper
  • 1 tablespoons honey (or Vegan preference)
  • a squeeze of fresh lemon/lime

To a mug, add water and steep the tea bag according to package directions. Honey is heat sensitive, so let your tea cool a bit before you add it. Then finish with the lemon, cinnamon, and cayenne pepper.

This recipe is from my first book, Everything’s Better with Cayenne Pepper. Check out my other books, too, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Spaghetti Squash Spaghetti Dinner

Have you ever had spaghetti squash? I love how easy it is and how great it absorbs sauces. Spaghetti sauce compliments spaghetti squash both because of the similar look but also because of the similar “feel.”

The best part is you can harvest them now, in the Fall, and they can last a month or more, and into the winter. (Keep at room temperature.)

How to Make Spaghetti Squash

Spaghetti Squash

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Whole spaghetti squash
  • 1 spaghetti squash
  • 1/4 inch water (for the bottom of the glass dish)

1. First step, slice the spaghetti squash the long way.
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2. Much like other squash, scoop out the insides.

3. Bake at 400 degrees for 30 minutes.

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4. Remove from the oven and grab a fork. Scrap at the sides until you get the “spaghetti” out.

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That’s it! Top with spaghetti sauce, garlic and oil, pesto or whatever you like!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Get my New Book for Under $1 This Sunday

You want to check out my new book right? Here’s your chance to do it for $.99! Here’s the rest of the details.

This book is filled with easy to make fruit and vegetable sides that taste great. All recipes are Vegan and Paleo, making them also dairy-free. Don’t let these “health” terms steer you away though, you’ve got to try these recipes!

The dishes in this book are easy enough for weekly dinners and so yummy they work great for entertaining, too!

Here are some recipe links for a little peak into the book:

IMG_20170913_202640These baked peaches are so warm and delicious:

https://emmyrokke.com/2017/09/19/baked-peaches-with-walnuts-and-raspberry-sauce/

Rosemary carrots pair great with chicken or at your IMG_20170430_171116 (2)Thanksgiving table:

https://emmyrokke.com/2017/06/21/roasted-rosemary-carrots/

Click on the photo for the link to the book! Remember, it’s only $.99 tomorrow -Sunday- all day! (And anytime after 8pm, $2.99.) You’ll be so glad you grabbed this deal while it lasted!

And as always, thanks for all your support! XOXO

Here’s my other cookbooks, too!

Chinese Lime Broccoli

Lime and broccoli create a fresh, light combination. This broccoli recipe is quick and easy, with a Chinese twist. A little pinch of red pepper flakes finishes off the dish with a little spice.

 Chinese Lime Broccoli

  • 2 cups fresh broccoli, choppedIMG_20171003_145102
  • 1 lime, juiced
  • 1/4 teaspoon coconut aminos (soy sauce)
  • 1/4 teaspoon toasted sesame oil
  • 1/2 teaspoon honey (or vegan preference)
  • pinch of red pepper flakes
  • sesame seeds (optional)

Steam the broccoli. (If you don’t have a steamer, I “steam” by adding about one inch of water to the bottom of a sauce pan with the broccoli, and turning the heat on high. Once the water is boiling, I stir the broccoli a couple times and cook until you can pretty easily insert a fork.)

To a medium -sized bowl, add the ingredients and stir. Finish by tossing the broccoli with the sauce. Shake some sesame seeds on top and enjoy=)

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Chinese Food: Homemade Teriyaki Shrimps

I love Chinese food. My favorite restaurant is one from back home in WI. When I’m home, I want to eat there.

Moy’s Restaurant of Elkhorn, WI, serves crispy egg rolls with surprise ingredient, peanut butter. And their house rice is exactly what you want in a fried rice and filled with shrimps, chicken, and pork. **My mouth is watering.**

My homemade Chinese makes it into our weekly menu all the time. This recipe is delicious and easy. Enjoy with fresh vegetables or a salad and dinner is ready!

Homemade Teriyaki Shrimps

  • 10 ounces prepared and thawed shrimpsIMG_20171007_193518 (1)
  • 1/4 cup coconut aminos
  • 1/4 cup honey
  • 1/4 cup OJ
  • 1 tablespoon garlic powder
  • 1 teaspoon ginger powder
  • 1 tablespoon coconut oil
  • pinch of red pepper flakes
  • salt and pepper (for shrimps)
  • sesame seeds (optional)

In a skillet, add the oil and heat for two minutes. Add the shrimps and sprinkle salt and pepper over top. Cook the shrimps until cooked through, about 3 minutes per side. Remove from the pan and set aside.

In a separate bowl, mix the ingredients and add to the hot pan. Cook about 5 minutes or until the sauce begins to thicken a bit, and add the shrimps back to the pan in the last minute of cooking. Serve with sesame seeds sprinkled over top. Yum.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

How To Make Pumpkin at Home for All Your Fall Favorites (Starting with Pumpkin Seeds)

Pumpkin Spice or Apple Cinnamon, forever the Fall debate. Our house is both, I’m #teamapple and Nick, #teampumpkin.

But just because I don’t love (or really even like pumpkin) doesn’t mean I don’t enjoy the season. In fact, I love Fall. But here in South Florida, we’re lucky if it “feels” like fall by January. So anyhow, we do fall things while overheated and sweating instead of in flannel. Such is life.

Back to it. Let’s make pumpkin! It’s easy to do and eating fresh pumpkin is beyond healthful. Here’s how and a recipe for those seeds:

How to Make (Bake) Pumpkin at Home

  1. First, cut out the stem and discard. IMG_20171007_082515 (1)
  2. Next cut it in half. (If you have a problem cutting all the way through it, you can pull the pieces apart at the end.)
  3. Next, take out the guts. Yes, this is the gross part. But you can roast the seeds and yum, you should.
  4. In a glass pan, place the pumpkin halves and 1/4″ water, flesh
    IMG_20171007_085239
    Ready for the oven

    side down, and bake for 1 1/2 hours at 375 degrees. You know when it’s done because the skin is a little burnt and the you can easily pierce the inside with a fork. (It should be a mashable texture.) Let cool.

  5. From here, you scoop out the insides, separating flesh from skin and mash it. (Use a food processor or a masher for this.) Prepared pumpkin lasts 6-8 months in the fridge and can be frozen too, for the off season.

Homemade Baked Pumpkin Seeds

You know those nasty guts you just pulled out of the pumpkin? Well those seeds, those seeds are yummy. Here’s how to clean them up and prep them for the oven:
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  1. First, rinse them in a strainer. Try to get most of the orange pumpkin slime off, but honestly, a little is good IMG_20171007_090855for flavor.
  2. Next, lay them out on a baking sheet that’s covered in parchment paper. (Pumpkin seeds are very sticky.)
  3. Let dry for several hours, overnight if you can.

 

Sweet Pumpkin SeedsIMG_20171008_094646

  • 1 cup pumpkin seeds
  • 1 tablespoon coconut oil
  • 1/2 tablespoon coconut sugar (or vegan preference)
  • 1/2 teaspoon cinnamon

For baking, again line a piece of parchment paper to the bottom of the pan. In a bowl, combine the pumpkin seeds, oil, and seasonings. Add the pumpkin seeds to the lined pan and cook at 300 for about 30 minutes.

For Pumpkin Pie-Spiced Pumpkin Seeds, click the link. Yay, Fall!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Almond Flour Almond Butter Pancakes and Blueberry Syrup/ “PB”&J Pancakes

I’ve wanted to find the perfect combination for gluten-free pancakes for years, and I finally did! These almond flour pancakes have almond butter in them, too, reminding your taste buds of the nostalgic peanut butter and jelly sandwich.

It’s hard to create similar consistency and familiarity when you aren’t using conventional ingredients but I nailed it. Try these soon and enjoy!

Almond Flour Almond Butter Pancakes and Blueberry Syrup

  • 1 medium banana, peeledIMG_20171005_182333
  • 1 cup almond flour
  • 3 whole eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tablespoons almond butter
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 2 tablespoons coconut oil

Add banana to a medium-sized bowl and smash it. Mix in the remaining ingredients excluding the coconut oil.

Into a skillet on medium heat add 1 tablespoon coconut oil. Pour small pancakes, about 4 per pan, and cook until the begin to bubble and flip, about 4 minutes per side. Use the second tablespoon of oil for the rest of the pancake batches.

Almond Butter and Blueberry Syrup Topping

  • 1 cup blueberries (berries of choice)
  • 1/2 lemon, juiced
  • 1 tablespoon coconut sugar
  • 2 tablespoons almond butter

Cook together the berries, lemon juice, and coconut sugar in a small sauce pan at medium heat for about 2o minutes.

Top each pancake with a spread of almond butter and a drizzle of blueberry syrup.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Almond Flour Almond Butter Pancakes and Blueberry Syrup/ “PB”& J Pancakes

I’ve wanted to find the perfect combination for gluten-free pancakes for years, and I finally did! These almond flour pancakes have almond butter in them, too, reminding your taste buds of the nostalgic peanut butter and jelly sandwich.

It’s hard to create similar consistency and familiarity when you aren’t using conventional ingredients but I nailed it. Try these soon and enjoy!

Almond Flour Almond Butter Pancakes and Blueberry Syrup

  • 1 medium banana, peeledIMG_20171005_182333
  • 1 cup almond flour
  • 3 whole eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tablespoons almond butter
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 2 tablespoons coconut oil

Add banana to a medium-sized bowl and smash it. Mix in the remaining ingredients excluding the coconut oil.

Into a skillet on medium heat add 1 tablespoon coconut oil. Pour small pancakes, about 4 per pan, and cook until the begin to bubble and flip, about 4 minutes per side. Use the second tablespoon of oil for the rest of the pancake batches.

Almond Butter and Blueberry Syrup Topping

  • 1 cup blueberries (berries of choice)
  • 1/2 lemon, juiced
  • 1 tablespoon coconut sugar
  • 2 tablespoons almond butter

Cook together the berries, lemon juice, and coconut sugar in a small sauce pan at medium heat for about 2o minutes.

Top each pancake with a spread of almond butter and a drizzle of blueberry syrup.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

My Next Book is a Paleo/Vegan Mashup, and You’re Going to Love it

Paleo and Vegan are very different diets. But the truth of it is that there is a common space that very much so applies to vegans, and to people who eat paleo.

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In fact, if you take the Paleo diet, subtract the animal products, including honey, then you have a Vegan diet. Paleo includes lean meats, red meats, bacon, seafood, and eggs. It otherwise includes fruits, vegetables, seeds, nuts, and oils, and foods made from them.

A vegan diet includes anything and everything that isn’t derived from an animal. This includes soy. I don’t do soy.

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So, this book is the perfect combination of animal, and plant and without “processed” ingredients and, of course, no soy.

My favorite part about Vegan is it includes all produce, because Paleo excludes some. And my favorite part about Paleo is that it also includes (some) animal products and honey, which are no-nos for the Vegan diet. fruit-and-veg_1050x600

This book is full of fruit and vegetable sides, all of which are paleo AND vegan. Well, with one exception. I use honey. And I prefer honey to vegan alternatives.

If you are strict vegan, you can use coconut sugar in place of the honey, to make it a truly vegan AND paleo choice. (Otherwise vegans eat cane sugar, other sugars, sweeteners, and things like agave.)

Enjoy these recipe links below for a sneak peak into the book:

https://emmyrokke.com/2017/07/05/roasted-pepper-brussels-sprouts/

https://emmyrokke.com/2017/07/28/almond-butter-ants-on-a-log/

https://emmyrokke.com/2017/06/05/honey-sweetened-skillet-pineapple/

Watch for this books release and thanks for your continued support! XOXO

Like these recipes? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Baked Peaches with Walnuts and Raspberry Sauce

Believe it or not, cooking and working on my books on the road is much easier than you may think. Without “my” kitchen, and “my” typical surroundings, I have to make new things, and create from whatever is available to me.

This sparks so many new ideas, and I love what I’ve come up with so far. One of my favorites from my most recent travels, read: when we fled FL to escape Irma, were these baked peaches. I had extra walnuts from dinner the night before, and I have a love for fresh peaches. Plus my MIL LOVES peaches and she’s amazing (in general, and to me as well,) so I’m always thinking of delicious, healthy recipes for her.

These are quick, easy, and so tasty! Plus, they feel, and taste like Fall, so all in all, they’re pretty much perfect. Oh and, they work for any meal including dessert, topping oatmeal, or even as a fresh, and yummy snack.IMG_20170913_202640

Baked Peaches with Walnuts and Raspberry Sauce

  • 2 peaches, cut in half and cored
  • 6 walnuts, broken up
  • 1 tablespoon coconut sugar (or vegan preference)
  • 8 oz of raspberries
  • ½ lemon, juiced

Place the peaches in an oven-safe dish, sprinkle the walnut pieces and the coconut sugar on top. Bake for 20 minutes at 400 degrees. While they’re in the oven, use a small stove top pan for the raspberries and lemon juice. Smash the berries and cook on medium-low for about 10 minutes. Set aside.

When the peaches come out, spoon the raspberry sauce on top, and enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!