The Culinary Corner

Pictured: Gingerbread latte.

Pictured: Gingerbread latte.

Gingerbread lattes

¾ cup milk of choice (try almond or coconut milk for a dairy free alternative)
1 – 2 shots of espresso
½ teaspoon cinnamon
1⁄2 teaspoon ginger
Pinch of nutmeg
½ – 1 tablespoon maple syrup (depending how sweet you like it)
Add all ingredients to a small pan and whisk until warm.

Pictured: White coconut snowballs.

Pictured: White coconut snowballs.

White coconut snowballs

1¾ cups unsweetened shredded coconut, divided
2 tsp melted coconut oil
1 tbsp maple syrup
2 tbsp unsweetened coconut milk
Pinch of vanilla extract
Sea salt
Place all ingredients (save 2 tablespoons of shredded coconut) into a food processor and process until well combined.
Roll mixture into small balls, sprinkle remaining coconut over the balls and place into the fridge for 30 minutes.
Save in an airtight container.

Pictutred:Roasted root veg salad. Pictures by Jaclyn Doyle.

Pictutred:Roasted root veg salad.
Pictures by Jaclyn Doyle.

Roasted root veg salad

The veg in this salad are totally up to you! Whether it be for you or your family, you can add more veg depending on who you are making it for!
Sweet potatoes
Yellow onion
Lettuce blend (spinach, romaine, rocket)
Roast veg in the oven for 35-40 minutes in a pre-heated oven.
Optional add ins:
Goat cheese
Poached Egg

Simple salad dressing

¼ cup extra virgin olive oil
2 Tablespoons apple cider vinegar
2 Tablespoons Dijon mustard
1 clove garlic
2 Tablespoons honey
¼ teaspoon fine sea salt
¼ cup water, (can add more, depending on consistency)

Blend all ingredients, store in the fridge for up to a week.

By Jaclyn Doyle