This is a quick I-have-no-nutmilk recipe for a delicious elixir to support you through your day.  This is a great way to get some carrot in!  And some great fungal modulating herbs like cinnamon and nutmeg.  The beta carotene in carrots is great for the microbiome and the integrity of the digestive lining too.

Serves one

C = cup
T = tablespoon
t = teaspoon

Ingredients

• 1 T cacao butter
• 2 T hazelnuts (soaked, soaked/dehydrated if wanted)
• 1 t chia, soaked in 2 T water (this will make it harder to strain but I love the good fats, definitely easier with it soaked)
• 1/2 t cinnamon
• 1/4 t nutmeg
• 1/4 t vanilla powder
• 1/8 t cloves
• 1/8 t allspice (just use whatever spices you have or sub)
• 1 small (1/2 cm) pc of fresh ginger or 1/8 t dried ginger
• 1 carrot (small)
• Sweetener of choice or 2 dates (I used Yacon)
• Filtered water (or tea/dandelion coffee) to fill up to 2 cups of whatever temperature you desire… hot, warm, cold.

Optional ingredients:

• 1 t chicory
• 5 drops medicine flower white chocolate oil
• 1 t dried pumpkin powder
• 1 T tocotrienols
• 1 t sunflower lecithin (I always add this)

Instructions

Blend all ingredients in a high-powered blender and strain through a nut milk bag or fine mesh strainer.

Sprinkle with cinnamon and enjoy.