WHISKEY BAKED PERSIMMON BREAD PUDDING
Hi friends! If you've been following along with my daily stories on IG, you know that it's been a crazy few weeks over here. I'm finally and officially certified as a power yoga and yoga sculpt instructor and I am SO excited about it! It's been a ton of work - I've been at the studio nearly every damn for the last 6ish months, since the day we got back from our Honeymoon. I'm exhausted! Plus, I've got my second cookbook in the works and also - the Holidays! So today I'm throwing it back AND recommending a great Holiday gift; This Whiskey Baked Persimmon Bread Pudding is SO good that I released it in my first cookbook, Homestyle Vegan, last year. But cool weather and fresh persimmons are back, and I knew I had to share. And if you still need a gift? My cookbook is on sale and is PACKED with delicious, plant-based recipes! Alright, that's the pitch. Moving on!
Bread pudding is just the worst name. It sounds like a soggy, sweetened, puréed loaf of bread and it deserves SO much more credit than that. This hearty bread pudding is stuffed with spiced, whiskey-baked persimmons and tossed in a rich coconut cream mixture before baking. It’s a super impressive looking and tasting treat, and is a great way to explore using sweet, seasonal persimmons. Persimmons not your jam? Try using your favorite stone fruit, instead. Let's bake, babes!
INGREDIENTS
6 heaping cups (375 g) stale french bread, cubed 4 persimmons, halved and thinly sliced 1/3 cup (80 ml) whiskey 1 teaspoon coconut oil 1 tablespoon (14 g) sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon cardamom 1- 14 oz. can (414 ml) full fat coconut milk 1 cup (240 ml) unsweetened almond milk 1/4 cup (60 ml) maple syrup 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 cup (36 g) cornstarch freshly grated nutmeg, for garnish DIRECTIONS Preheat the oven to 350º. Grease a 9x13 baking dish. Place the stale bread cubes into a large bowl and set aside. In a medium baking dish toss together the persimmons, whiskey, coconut oil, sugar, ginger, nutmeg and cardamom. Bake for 20 minutes, tossing again about halfway through. While the persimmons are cooking, whisk together the coconut milk, almond milk, maple syrup, vanilla, cinnamon, ginger and cornstarch in a saucepan. Cook over low-medium heat for 10 minutes, stirring frequently, until the mixture thickens. Once finished, pour the coconut milk mixture and the whiskey baked persimmons over the bread in the large mixing bowl. Mix to combine everything evenly, then pour the mixture into the prepared 9x13 inch baking dish. Let it sit for at least 20 minutes, then bake for 15-20 minutes. Serve immediately! NOTES Serves 6. Leftovers save well in the fridge up to one week.
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Golden Milk: Hot or Iced!
I'm a little late to the party when it comes to posting about golden milk, but I am OBSESSED. And I had to share this in case any of you haven't been lucky enough to stumble upon it yet. If you're still staring at me like 'What the heck is GOLDEN milk?' then let's back this caboose up a bit; Golden Milk is made from steaming milk and blending in spices, sweetener and vanilla to create a steamer that tastes similar to a chai or spiced tea, but is much creamier due to the milk, and a little warmer thanks to the addition of the turmeric. Golden Milk recipes have kind of exploded online lately, and I was lucky enough to try some at a friends a few months ago, where I totally fell in love with it. We'd also tried an amazing version by Califa Farms at Expo West this year, but it wasn't worth paying $4 a bottle for. So I've started making it myself at home! It's way cheaper and feels good knowing I can make an equally delicious version at home for about a tenth of the price.
I love whipping one up whenever I want a sweet, warm drink or after a workout to help curb next-day soreness. Turmeric is a flavor you may recognize typically from curries, but but pairs perfectly with the sweetness of this drink. On top of being an anti-inflammatory, turmeric also boasts antioxidant and anti-depressant properties, as well as is considered a 'cure-all' spice for overall health and wellness in India. Plus, turmeric naturally whitens teeth! Seriously, just look up everything turmeric does - it's a pretty amazing little spice and something we should all be incorporating a bit more of into our daily lives. Which is why this super simple recipe is the PERFECT way to try it for yourself. Chances are you already have all the ingredients on hand to make it - so what're you waiting for? Cheers to your health!
INGREDIENTS
16 ounces (2 cups) almond or coconut milk 2-3 tablespoons maple syrup 1 teaspoon ground turmeric 1 teaspoon vanilla 1/2 teaspoon ground ginger 1/4 teaspoon cinnamon 1/8 teaspoon cardamom 1/8 teaspoon nutmeg pinch of black pepper DIRECTIONS Heat your almond or coconut milk in a small saucepan over medium heat (do NOT bring to a boil). Add in the maple syrup, turmeric, vanilla and other ingredients, whisking until the spices are completely dissolved. Simmer for 4-5 minutes, until the milk is hot and everything is well combined. Taste and adjust the flavors to your preference, if you like. Serve immediately OR let the milk cool to room temperature, then serve over ice. Refrigerated leftovers can either be reheated or served chilled over ice as well. NOTES Serves 1-2. Leftovers can be refrigerated and reheated or enjoyed over ice for up a week. Turmeric STAINS. Badly. Avoid using white dishes to cook or serve in unless you can wash them right after, and if you do get some turmeric stains on your countertop, I've read that vegetable oil and regular cleanser will usually get it off. Turmeric DOESN'T stain your teeth! It's actually proven to be a tooth whitener, so no need to brush your teeth after drinking unless your prefer it. Some people make this tea with fresh turmeric, whole cinnamon sticks, and fresh ginger. If that's what you prefer, we support you! Also, use whatever other spices you like - maybe some cloves or cayenne. We just use ground spices because they're convenient and encourage us to actually MAKE this! 😝 
Mango Lassi
The first Lassi, a traditional Indian-style drink made with yogurt, fruit, and spices is said to have been whipped up as early as 1000 B.C. Lassi's are a cooling drink, so people would drink them to beat the scorching heat and help cool down their mouths after a spicy dish. Mango Lassi's tend to be the most common flavor, but they can be made many different ways. Since we're still suffering from a heat wave over here in Southern California while everyone else enjoys crisp fall mornings and changing leaves, I decided to whip up one last Summer-worthy, beat-the-heat treat. We veganized the traditional Lassi recipe and kept it sugar-free, since the mango really adds plenty of sweetness itself. It's a guilt-free drink that tastes great and actually does help cool you down in the heat! I was sippin' glasses full all day yesterday. Also, instead of using water to mix with our yogurt, which is traditionally how a Lassi is made, we used sugar-free homemade almond milk which added a bit more creaminess while still keeping the drink healthy and delicious. Even if you're not suffering a heat wave, this drink becomes the perfect way to use up all the end-of-season mangoes on sale at the market right now in a fun, new way. And the leftovers of your drink can be left in the fridge and enjoyed for up to three days after, though it may need a good stir. Drink up!
INGREDIENTS
3 cups fresh mango 1/2 cup plain, unsweetened vegan yogurt (we used a cashew based yogurt, but soy, almond or coconut should work just fine here) 1/2 cup coconut milk 1/2 cup ice 1/4 teaspoon ground cardamom DIRECTIONS In a high speed blender combine manage, yogurt, coconut milk, ice and ground cardamom. Split between two tall glasses, or half the recipe for a single serving. Leftovers can be refrigerated up to three days, but it is best served fresh and cool. Enjoy! 
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