Blue Light Recipes

Improve Sleep with Turmeric-Coconut Latte

If you’re working on retraining your circadian rhythm, you may have a little bit of trouble sleeping.  This nourishing turmeric tea calms your body and improves digestion.

Ingredients

• 4 cups coconut milk
• 2 tsp powdered turmeric or 2 tbsp peeled, fresh turmeric
• 2 tsp powdered ginger or 2 tbsp peeled, fresh ginger
• ¼ tsp ground cinnamon
• 2 tbsp maple syrup, raw honey or a squirt of liquid stevia
• 12 peppercorns, gently crushed (optional)
• 1 tbsp coconut oil

Instructions

1. Combine all ingredients except the coconut oil into a saucepan and bring to a simmer.
2. Bring it to a gentle boil and let cook for five minutes then remove from heat
3. After cooling for about 5 minutes, strain the mixture through a very fine mesh strainer.
4. Stir in the coconut oil.
5. Add additional maple syrup, honey or stevia to taste

Cranberry Scones

These scones go great with a cup of coffee.  In addition, the cranberry in these scones helps protect the body against blue light.

Ingredients

• 2c banana flour
• ½ c coconut flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 4 tablespoons raw honey
• ¼ c + 2 tbsp coconut oil
• 1/2 cup fresh or frozen cranberries

Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper
2. In a medium bowl, mix the two flours, baking powder, salt, ginger, and cinnamon
3. In another bowl, use a mixer to cream the eggs, honey, and oil
4. Add the dry to the wet and stir to form a dough
5. Mix in the cranberries
6. Move the dough to the cookie sheet
7. Pat the dough gently into approximately an 8-inch disk.
8. Gently cut disk into 8 wedges with a large knife then separate out triangles about 1 inch apart
9. Bake for 15-20 minutes

Zucchini Spinach Frittata

Zucchini, spinach, and eggs are all good sources of lutein--a vitamin that helps the eyes and protects against blindness.

Ingredients

• 6 large eggs
• Salt (optional)
• 1 1/2 tablespoons ghee
• 1/2 onion, sliced
• 1 zucchini, about 8 oz
• 2 handfuls baby spinach, chopped

Instructions

1. Preheat oven to 400 degrees F
2. Chop the zucchini into discs
3. Crack the eggs into a bowl and beat
4. Using a cast iron skillet, saute the onions in the ghee in medium-high heat until they’re transparent
5. Add zucchini and cook for another thirty seconds
6. Add the eggs and cook for two minutes, until the edges begin to turn brown
7. Remove from heat and stir in chopped spinach
8. Transfer cast iron skillet to oven, bake for nine minutes and broil for the final minute
9. Remove, and cut into wedges to serve