conscious eating
A Better Morning Jolt
Healthy Coffee Alternatives and Hacks by April Thompson
M
ost Americans enjoy a daily dose of coffee, and an increasing body of research indicates it’s not a bad habit to have. Meanwhile, a growing number of people are adapting their morning drink rituals to incorporate ingredients ranging from matcha to mushrooms in search of additional health benefits. “After many years of research, we have concluded that coffee can be a fan-
tastic additive to the diet. Coffee consumption is associated with a decrease in all-cause mortality, risk of cardiovascular death and stroke,” says Claudia Hleap, a registered dietician nutritionist in Philadelphia. Regular coffee consumption is also correlated with a decreased risk of Type 2 diabetes, potentially due to its naturally containing polyphenols, which
are plant compounds with protective antioxidant properties. The caffeine in coffee, as well as in tea and cocoa, can also boost short-term metabolism and brain function. As with most things in life, moderation is key; overconsumption of coffee can result in insomnia, irritability, gastrointestinal issues and other short-lived side effects. “Caffeine intake may negatively impact
Providing the World’s Best Herbs, Spices, and Teas for Your Kitchen. DARK CHOCOLATE & SMOKED SEA SALT COOKIES: Think of these as your favorite chocolate chip cookies from childhood, all grown up. Dark chocolate chips accenting with aromatic coarse Smoked Sea Salt sets off the flavor of the chocolate and adds complexity. INGREDIENTS Makes 30 cookies 1/2 Cup Unsalted Butter, at room temperature 1/2 Cup White Sugar 1/2 Cup Granulated Brown Sugar 1 Large Egg 1 Teaspoon Premium Vanilla Extract, Madagascar 1 1/4 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda 1/4 Teaspoon Kosher Sea Salt Flakes 1 1/2 Cups Dark Chocolate, chopped 1 Tablespoon Smoked Sea Salt DIRECTIONS Preheat oven to 300°F. Line two baking sheets with parchment paper, and set aside. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy. Add egg and vanilla extract and beat for 1 minute.
Whisk together flour, baking soda and regular salt in medium bowl. Add dry mixture to wet mixture, and beat on low speed until just incorporated. Mix in dark chocolate pieces. Drop tablespoon-sized scoops of cookie dough onto prepared baking sheets, leaving about 2 inches of room between cookies. Sprinkle generously with Cherrywood Smoked Sea Salt. Bake cookies until just golden brown, about 15 minutes. Remove from oven and allow to cool on pan for 5 minutes. Transfer to a wire rack to cool completely. Serve cider warm with additional fruit.
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