Cool, Calm Chamomile Iced Latte with Vanilla

Cool and calming chamomile iced latte with vanilla. This is a refreshing summer drink that’s perfect for relaxing into the afternoon.

Calm chamomile with vanilla and ice cold non-dairy milk. One sip Of this chamomile iced latte is soothing, refreshing, and hydrating–all the forces we need more of these days.

You make a double strength brew of chamomile tea, sweeten it to your liking, pour it into a glass full of ice, and then top it off with your favourite milk and a shake of cinnamon. Sip it outside on some grass if you can :)

We’re having another chilled out weekend at home (as part of our chilled out summer at home hehe). We’re doing some home projects that we’ve been putting off and cooking a few things from this beautiful cookbook. Leaving you with this refreshing sip and a few links that I enjoyed or learned something from this week.

-Palm oil is a heated topic in the vegan community. The production of oil using the whole fruit in West Africa is a far cry from the refined product used in processed foods. “Suggesting that West African cuisine reconsider an ingredient that corporations have come to produce and exploit is like arguing a fonio farmer in Senegal should not water her crops because somewhere else in the world water is sold in plastic bottles.”

-I love Alicia Kennedy’s writing on food and related food issues, and have linked to it here before! I signed up for her newsletter last week and would recommend that you do the same.

-I’m learning a lot from the All My Relations podcast about representation of Native peoples in media and what it means to be a Native person in these times. This episode on Food Sovereignty was enlightening.

-Well, this article on avocado oil was a bummer! “According to the study, 82 per cent of commercially available avocado oils had either gone off prior to their best-before dates or had been adulterated with cheaper fats.”

–Black Communities Have Always Used Food as Protest

-“Across the country, restaurateurs and chefs are reinvigorating familiar dishes of Mexican and Mexican American cooking for a new generation while also nudging the cuisine closer to its pre-Columbian heritage, an omnivorous but plant-heavy diet rooted in corn, beans, squash, wild greens, cactus, nuts and chiles.”

-I know that a lot of us have made choices to live differently in the past few weeks, and this post illustrates some of those common goals so beautifully.