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In my home office, I have a great big standing desk that Greg made for me 2 years ago. Constructed from an old piece of butcher block and some steel piping, it spans the length of an entire wall, and I sprawl out all of my papers and notebooks and pens and computer and camera and tea and....usually snacks. I'm hardly ever a snacker except for the wonderful Monday mornings and afternoons when I get to work at home and am persuasively close to my kitchen. My go-to snack for years has been these herby spiced chickpeas that are roasted to a crisp perfection and have a delicate spiciness that's kind of ideal for occasional afternoon brain fog. Anything spiced with turmeric and garam masala is a win for me - I LOVE those flavors together on almost anything - especially little roasted chickpeas. 

When it coms to a legit snack, I always aim for protein first, then color then quantity. Snacks can be a mighty quick way throw off your blood sugar, mess with your daily energy (cortisol) levels and confuse your digestive system which almost always appreciates the consistency and routine of 3 small meals per day. Snacks are the number one thing people often consume mindlessly, and therefore overeat. When I want a good snack, protein is usually what's going to sustain me the longest with the smallest quantity, and also won't increase blood sugar levels quickly to immediately come crashing down again (a common trait of popular carbohydrate rich and sugary snacks). That's why I love these little roasted gems. Just 1/2 cup of chickpeas has about 10+ grams of protein and good fiber along with a lengthy list of vitamins and nutrients including calcium, iron & zinc. Turmeric offers a burst of color jam packed with anti-inflammatory and liver protecting qualities, while the garam masala and coriander are gentle to digest with a robust, savory flavor profile that keep you feeling satiated and not desperately craving more once you've finished. These herby spiced chickpeas are the perfect afternoon snack.





This recipe makes about 2-3 servings. I eat about 1/2 cup for a substantial snack and store the remainder in the refrigerator for about 4-5 days. They toast up nicely in the oven on leftover days. I always source my Ayurvedic spices from Banyan Botanicals, including the Turmeric and Coriander that I used in this recipe. I also like to use ghee in place of the coconut oil on occasion to give just a hint more sweetness. Thrive Market is another place to purchase ingredients that are organically sourced, affordable and sustainably packaged. 

Herby Spiced Chickpeas

15 ounces soaked and rinsed chickpeas
2 tbsp melted coconut oil
1 tsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Cayenne powder
1/4 tsp Garam Masala
1/4 tsp pink salt
1 tbsp spelt flour

Preheat oven to 425F. Combine all ingredients in a bowl and stir well so the chickpeas are well coated in the oil and herbs. Spread the chickpeas on a lined baking sheet and bake for 25 minutes until crispy and just starting to brown. Remove from heat and eat immediately while still warm. 

 





Over the past 2 months, every single weekend my husband and I have been building a fence. Since late October, we've been outside in our stark, garden-less backyard tearing up what was just recently a lovely gathering spot, and making mounds of muddy, half frozen dirt piles and littering the yard with wood pieces and saw dust. Being outside, all day, for the past 2 months has really brought to my awareness the coming winter, and every weekend was a little colder and a little colder and a little more uncomfortable. We made provisions, of course. In his wood shop, he has a fire heater that I huddle beside when my hands and feet just can't take the chill, and last weekend we started a roaring fire in the fire pit, put on some Christmas tunes and really made it homey and festive while we put in the FINAL screws and nails to our DIY fence project. We really love working on projects together, and as time consuming and challenging as they may be - I honestly know Greg loves the process of having a woodworking project, figuring out the intricacies of it all and bringing it to life. He's an incredibly talented woodworker, and if he had more time to devote to it (i.e not working 60 hour weeks...) I bet this is where his dormant profession would flourish. Greg revealed to me recently that a client of his told him, just before our wedding, "...Never let your wife know what you're capable of...then she'll expect you to do things all the time!". Seriously - worst advice I've ever heard. I'm in awe of all of the things Greg can do. Impressed doesn't even begin to describe it. Woodworking. Cooking (omg can that man can cook). Gardening. Sewing. Beer brewing. Tree swing rigging. He can fix anything. Ugh. This is a biscuit post. I should get on with it. 



Today, the first day we can rest after our massive project is complete, is a gray, wet, cold and downright gloomy December day. Hence, it's my favorite kind of day for tea and biscuits, curling up on the couch with our pup under our big "teddy bear blanket" and doing not a thing but share massages and foot rubs and gorge on Frasier. Tea sipping on cold days is just what we need to warm up and rejuvenate from 2 days of frigid chill in our bones, and tea biscuits are the perfect compliment to a warming, grounding cup of tea. Whether it's just us on the couch, dropping little biscuit crumbs for the pup to clean up, or to serve at a holiday party or tea date - these biscuits are such a treat and so easy to prepare. They're not sweet like cookies, but flaky and almost cake like with subtle herby spices and lemon to go with almost any tea flavor. If you prefer a more sweet biscuit, use regular granulated sugar in place of the coconut palm sugar, and top with candied pecans in place of raw pecans. 















Play with toppings of your choice. I used raw pecans and coconut flakes, but walnuts, almonds, cashews, chia or hemp seeds or even cinnamon sugar would be delicious! Thrive Market is an excellent, low cost place to source organic ingredients for this recipe!
Served here with my Sweet Roots Tea, a tasty warming chai blend for cold winter days. 

Lemon & Cardamom Holiday Tea Biscuits

1.5 cups spelt flour
1.5 tsp baking powder
1/2 tsp celtic sea salt
1/2 cup (1 stick) organic butter at room temp
1/2 cup coconut palm sugar
1 egg
Juice of 1 lemon
1/2 tsp cardamom powder
pecans, turbinado sugar and coconut flakes to top
Makes 10-12 biscuits

In a small bowl, mix the flour, baking powder and salt. Set aside. In a large bowl, mix the butter and coconut palm sugar together with a hand mixer. Add in the egg, then the lemon juice, then the cardamom powder and mix well. Slowly blend in the flour mixture with a spoon and mix well (it should be a very thick mixture) Remove from the bowl and wrap the dough in saran wrap and refrigerate for 30 minutes to chill. 

Preheat oven to 350F.

Remove the dough from the fridge and dust a clean surface with spelt flour. Roll out the dough into about 1/4inch thickness and press out discs using a cookie cutter (or wine glass rim). Place on parchment on a baking pan and top with pecans, coconut flakes and turbinado sugar (optional). Bake for 12 minutes. Remove from oven and let cool on a cooling rack for 10 minutes. I prefer to refrigerate these biscuits, as the chill gives them a crisper flavor and texture. Serve with a piping hot teapot of your favorite tea. 

 



We all know about herbal teas and herbal tinctures, but an often under utilized way to take herbs are in their powder form. Traditionally, many Ayurvedic herbs like turmeric, ashwagandha, triphala and bacopa were all taken as powders, either mixed in water or put on the back of the tongue and washed down. It's been my whole hearted experience that if you're going to try an herbal powder, you need to have a good first experience, and sometimes putting it on the back of your tongue and washing it down with water can be a little....awkward if you're not used to it. Work up to that in small amounts first, then graduate to the full dose when you're ready. 

Personally, I love mixing herbal powders into nut butter balls for two reasons: 1. It's a perfect little protein rich snack that's accessible, affordable and downright delicious (and can cover the taste of otherwise not so tasty herbal powders), and 2. Nut butter balls are perfect for the average person just getting introduced to some uncommon herbs (especially for kids!) that don't want to drink herbal tea, or have issues with the alcohol in herbal tinctures. There's an option for everyone. Another win for herbs. 

Ashwagandha is one of my all time favorite herbs for adrenal support, subtle energy enhancement and ideal for those who tend to have strenuous or labor intensive jobs. It's a wonderful adaptogen (meaning it helps the body adapt to stress, long or short term) and can be taken for prolonged periods of time if needed. You an use any herbal powder you like in this recipe. It works great for almost every herb. 

Thrive Market is a awesome place to source all of the ingredients for this recipe (except for the Ashwagandha powder, which you can find at Banyan Botanicals)

Ashwagandha Nut Butter Balls

1 jar (16oz) nut butter (I used peanut butter in this recipe, but you can use any that you'd prefer)
1/2 cup dried fruit (I used cranberries)

 1/2 cup semi sweet chocolate chips or cocoa nibs
1/4 cup chia seeds

 1/4 cup honey or agave syrup

 1/4 cup ashwagandha powder

 1/2 tablespoon cinnamon powder

 Coconut flakes, enough for coating

Mix all ingredients together until it reaches the consistency of dried cookie dough. Then divide up the dough into balls, about the size of a ping pong ball. Roll the balls in coconut flakes until fully coated. Place in the refrigerator for 1 hour to solidify. These keep really well in the freezer, and I wrap mine in wax paper to freeze and grab for a quick snack or addition to breakfast.

 

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Photography by Renee Byrd in our herbal + photography collaboration


HELLO, I’M LINDSAY.
Herbal medicine and nutrition is my expertise. Understanding plants, their properties, and their powers is my passion.

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