Comfort in a Mug and Harvest Salad


Soothing Golden Milk
Pamper yourself with a mug of this warm, amber drink. Turmeric, a natural anti-inflammatory, is perfect after a vigorous walk, roll or climb.

  • 1 cup unsweetened vanilla almond or oat milk
  • 2 cups light coconut milk
  • ½ teaspoon vanilla extract
  • 1 ½ tbsp. honey or brown sugar
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cardamom
  • Optional: pinch of black pepper during boil, cinnamon on top

Whisk all ingredients in a small pot. Bring to a boil and simmer 4 minutes, stirring occasionally. Pour into two prewarmed mugs. See other recipes at


Harvest Salad
Tip—prep squash and pecans a day ahead. Serves 4

  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 3 tbsp. olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups baby spinach or arugula
  • 1/4 cup dried cranberries
  • 1/4 cup roasted pecans
  • 2 tbsp. crumbly goat cheese
  • 1 tbsp. balsamic vinegar

Preheat oven to 400. Toss squash in 1 ½ tbsp. olive oil, salt and pepper. Roast 15 minutes or until tender. Meanwhile, loosely tear greens into a serving bowl, along with cranberries, pecans, goat cheese, and roasted squash. Toss with vinegar and 1 ½ tbsp. olive oil—or save undressed and serve the next day. See other recipes at