anti inflammatory foods Archives - Healthy Happy Life Secrets

Best Anti-Inflammatory Spices – I Can’t Live Without (And You Shouldn’t Either)

Anti-Inflammatory spices is something I can’t live without in modern living… they’re rainbow food-as-medicine. And nature’s supplements.

They prevent conditions and in some cases, they natural Rx heal right away like medicine if you know what to take and when!

And they add cooking and baking flavor to dishes.

They’re also dirt cheap, comparatively. Even a $10 spice costs less than most medicines on insurance. They also don’t expire as soon as most pills.

You can tell it’s time to replace when the scent disappears if it had one to start with, because that’s a hint at its taste value and its healthiness… if that’s what you’re after.

Taste is subjective, but their effectiveness is not.

Anti-inflammatory spices aren’t good substitutes for fixing a health problem that needs medical attention.

But the right ones are often good for prevention, that doesn’t get talked about enough.

Sometimes you can dodge an infection bullet before it starts a war in the body. But once it grows, it’s too late for spices.

Where they would have been ideal to take, and are natural.

Spices don’t cause gut havoc.

They support restoring the body.

And that’s what Ayurvedic food-as-medicine is all about.

Plus, your body is your advocate as it knows what it needs.

It’s only downfall is it lacks communication.

Instead you have your senses to give you clues.

…And if you take a spice whiff and it smells good this season for you, then your body is telling you that’s good for you.

That’s obvious to us as we like what we like.

But it’s even more intuitive than that.

Your nose knows!

Being intuitive to supporting your good health, the body tells you what it is lacking by making it a preference to you. Remember, the body lacks communication skills, so it can’t straight up tell ya!

And that makes visiting spice stores and candle sections (that are also healing) all the more intriguing. I’ve been intrigued for decades.

Aromatherapy is good for wellness.

And with spices and herbs (the leaves) as aromatics in cooking, we’re off to a good start!

If we like how it smells, it’ll be even better when we get to taste what we’re making.

The taste buds will confirm that.

And we’re doing our body a world of anti-inflammatory good as most plant-based foods like spices and herbs have phytochemical, polyphenols. and antioxidants.

Which is why people all over the world use spices as medicine potions, and have been for centuries.

And this people, me, 😊 has spices in a third of her pantry… with food ingredients and tea filling the remaining space.

But I count teas sometimes as spice blends for baking. And if you look at each of your tea’s ingredients, you often find spice bits (like bits of plants from seeds, fruit, bark, or root). Chai is a great example. And you can use a tea bag to make no-bake dessert chai balls.

Others common ingredients include chicory and licorice roots. Or coriander and cumin seeds. And celery seed.

But teas make better answers for tea drinks or a cup of tea. Because the spice blends are often sweet and subtle.

Spices are usually as subtle, as they punch you in the face.

So you won’t find dill or cayenne often in a tea bag, because they’re not sweet. And mint tea is too subtle compared to fresh mint herb (leaves).

And if it’s too subtle, their culinary purpose is diminished. So if you’re taking turmeric or cayenne for (preventative) health reasons, look for fresh ones.

An exception is ginger. It plays well with sweet tastes like chocolate, so it’s good in a drink or gingerbread cookie (my preferred way 😋). .

Spices should come alive in scent on their own. Or in a spice blend (different than a tea with a blend of spices).

Today, out in markets you easily find spice blends like Five Spice (usually with cloves, star anise, Sichuan pepper, and fennel seeds, cinnamon) and garam masala (cumin, coriander, cardamom, cloves, cinnamon, and black pepper).

This is a short list of what I look for in spices for taste and food-as-medicine:

Capsaicin – found in some spices like paprika is the mild version of spices that have chili peppers like cayenne pepper. It’s especially noted as good for nerve damage.

Try a Cajun spice blend that has more than one kind of capsaicin spice like paprika and cayenne. Plus other healthy ingredients like black pepper, garlic, and onion. 5-in-1, gotta love that!

Cardamom – Baharat is a Lebanese 7-spice that brings me back to managing busy parties for some popular DC Lebanese restaurants. Often the blend has black pepper, paprika, nutmeg and the 5 C’s (cumin, coriander cinnamon, cloves, cardamom). Chai is another source.

Turmeric – curcumin is so good for inflammation and joint pain. I have found so many good uses. It gets better and better. And the turmeric taste is smoky good for savory dishes that makes up for its pitfall as a spice that stains clothing.

Cloves – eugenol is in an allspice with cloves. It’s more potent than in other spices like cinnamon. And that you can tell by the powerful smell and taste… making my point above as medicine is in the aroma strength. Cloves are noted as good for taming potential gum infections.

Ginger –gingerol is another punchy spice. Adding this to sweet tastes and drinks are easy ways to take in ginger. That the spice is known to be better at some things than whole ginger that can be too strong of a taste for some. And the spice is much easier to add than the awkward shaped ginger root.

Oregano – thymol is found in many spices like thyme and is part of the mint family, but oregano has powerful antioxidants. It goes great in Italian dishes and a low-sodium healthy soup like clam chowder.

You can also go French bistro vibe with a Provencal or French blend that usually has parsley, chives, dill and tarragon at a minimum. And blends like this save time because it’s one spice instead of 4.

But you’re addicted to spices like me, you still have each of the spices on their own. 😁

You and I don’t have to wait for an occasion like Thanksgiving dinner spices to break out the anti-inflammatory spices. You can get in the healthy habit today.

Dyshidrotic Eczema – Printable Anti-Inflammatory Food List

Dyshidrotic eczema is a specific type of eczema marked by inflamed skin marks caused by dry skin triggers. It’s related to general atopic eczema and like a sunburn with dry skin and blisters. And these days have been more dry so it can happen more often.

But there’s more causal facts to the condition behind the hood than just dryness, where self-care is just part of the solution.

And if this is something you or others you care about face in life for weeks or seasons, then knowing how to shorten flareups (or better yet prevent them altogether) is the best happy daily life answer.

For starters, you can do something empowered about it with food-as-medicine!

…Where eat-from-the-rainbow foods are real skin medicine and cures in a bowl. 🥣

Healthy food is something I believe in wholeheartedly. And if I were to leave here tomorrow, I would not regret eating healthy foods at all, as I make them delicious (it’s in my former catering-self blood!).

For dyshidrotic eczema, a starting anti-inflammatory food list like this specific one can be turned into a tasty menu!

This healthy good grocery food list is one you can print out for your grocery shopping. …And on this site, I always share what healthy flavors I pair and recipes so you can make them daily for your bowls and plates… and I mean daily, where the easy-to-source healthy foods do the heavy lifting as flavor and texture ingredients.

And where eczema symptoms are made better eating these anti-inflammatory foods (and worsened with unhealthy foods).

In the dyshidrotic eczema case, clear blisters are clear signs to this type of eczema caused often by environmental and/or genetic factors.

…Plus, a natural earth metal you’ll learn more about below. 👇

While flareups are temporary, an anti-inflammatory diet helps restore the inflammatory skin symptoms sooner, as long as you don’t itch-n-scratch.

And you do baby yourself in self-care and moisturize skin often like you would prioritize changing a diaper.

And as you gain experiences and grow, eczema of any sort gets easier along with your reflexes to help restore to normal.

I know this deeply as I entered this unknown with my first few eczema lessons. They looked slightly different, but had the same common skin inflammation at the core.

And since those early years, I’ve learned so much and about which food-as-medicines, help or hurt. I’m a talking and walking test case under the microscope.

And as life is changing so fast these days, I’m constantly adapting to and refining my options to the evolving ingredients that end up in processed grocery foods. And so should you!

And while sorting through which foods are good (in this ever-changing food landscape), may be overwhelming, the silver lining is you get to build a good relationship with anti-inflammatory healthy foods that you might not otherwise have put in your cart.

You get to healthy eliminate and re-evaluate.

You wise up to what certain healthy foods that are good… but that you don’t want to eat too much of…

…Like go-to plant-based foods that are healthy in general, but (downer alert) come with natural negative plant baggage.

And more on that below, so you can focus on the positive foods!

Variety and moderation is still the best general answer.

Being more food and ingredient selective is also a healthy opportunity to detox, lose weight, and eat more fiber.

Wild salmon, lean chicken, white rice, sweet potatoes, turmeric, bananas, berries, probiotic Greek yogurt, honey, and bell peppers are examples of my good food-as-medicine, any day, year-round, any time and any condition.

These were good footprints in my childhood, and they are good now… and you too will find clues from your tracks as to what good foods are good for you now.

Some good foods can be surprising, like bell peppers was for me. Ring the bell please! 🫑 And oolong tea daily works, and is even better for a few reasons than green tea (…which btw, they come from the same plant source that looks like an ordinary bush with green leaves).

And those good foods and beverages become effective partners for healing the body and skin. They’re friendly, edible medicine.

And your custom list should give you grocery food confidence, knowing you buy the right stuff.

Confident positive thoughts put your mind at ease and help lower stress in the body (through the mind-body connection) that can play a big part in whether you have eczema flareups, not, or never.

Besides lowering stress and foods, what also helps is lowering sugar.

Low-sugar recipes are enjoyable (not compromising in taste) and using healthy food alternatives.

And less sugary tastes help lower your body’s sugar addictions and daily cravings.

I went from an addicted sweet tooth to not needing daily sugar… and definitely not 1/2 cup of sugar or more in dessert recipes.

And you can too if that’s your mission as sugar does your body no favors.

But you already knew that… because that’s healthy eating wisdom for all peeps.

And something you’re probably not aware of for dyshidrotic eczema flareups, the biggest trigger factor of them all is high nickel foods.

That’s something few people talk about, so I’ll give you what you need to know here…

Nickel is a naturally occurring metal found in soil and plants, as a micronutrient. And it’s in the water and everywhere on earth, so being surrounded, it’s easy to start an allergic storm.

…And that’s why you hear some people are allergic to wearing certain gold or silver jewelry. It’s because of the nickel metal mixed in, that’s the job of the alchemist (great book by the way!).

…And maybe why it’s a good thing we don’t carry coins around as much today in our climate erupting era.

And worse than metal to touch is ingesting nickel foods that are all around.

Some surprising nickel foods are healthy anti-inflammatory foods like plant-based cocoa, chocolate, nuts, seeds, legumes, and whole grains.

And as healthy food confusing as this can sound, memorizing a list of general anti-inflammatory foods won’t be good for dyshidrotic eczema symptoms in general.

Better to use a known food list like the one above, at least as a start.

The good news is there’s a large food variety you get to choose from (and for dyshidrotic eczema inflammation).

If you have a skin flareup, skip those food offenders until you’re in the clear.

And don’t be afraid to test some healthy foods that can be “maybe” foods for your body.

Like eggs for some types of eczema?

I believe it would be tragic to give up a healthy food you love that you didn’t need to.

And while you’re having a skin flareup…

If you enjoy the food, don’t feel skin irritation, and nothing lights up, then take that as a good sign.🚦Put that on your grocery food list.

…Like based on research first, I found iffy eggs, grapefruit, and corn tortilla are all good with me. And wasabi too… wasabi! I’m lucky because I’m not naturally allergic to any foods under ordinary circumstances.

And if I didn’t at least try when tested (because I was scared, which is not my M.O.), I’d be missing out. And I’m a Joy of Missing Out type. And that’s healthy!

But Baker-me also played smart safe away from all flours for a temporary elimination diet, and felt better about it because most flours (whole wheat and gluten-free) are high in nickel. It’s not the gluten that’s the potential trigger for me, it’s the nickel!

…And that may be for you too?

So it’s a good idea (and a gift?) to be able to see (as in test and try) what your body below your neck thinks about the food you eat.

And then you won’t be wondering (scared?) and stuck in habits eating the same boring foods all your life.

Variety is the spice of life! And the way to how you can love the taste of healthy foods. Plus spices.

Our ancestors tested foods-as-medicine centuries ago, long before we came along and they saved them from their small, temporary ailments.

They didn’t have the same variety, environment, and processed gluten and dairy like we do today.

Those triggering factors vary in degrees between people and eczema types. We all have different skin.

But superfoods are good for most skins.

…Like broccoli, organic berries, apples, avocado, wild salmon, potatoes, and minimally processed foods like quinoa and white rice.

Idea: You can make white rice balls and serve with low-histamine foods like lean chicken, bell peppers, and root vegetables that you can add to a plate or a tasty turmeric soup bowl.

And if you’re craving sweets, try an applesauce fruit roll, a lemon strawberry trifle parfait, or no-flour Pavlova fruit dessert.

These are great example of celebrating healthy food tastes while telling inflammatory symptoms to take a hike!

And for beverages besides water, maybe try a freshly squeezed guava or watermelon juice. I also like to add fruit to my coffee like watermelon to my coffee. And to enjoy fruits in my daily brunch meals that include: orange coffee and oven bruleed grapefruit as part of my tested jam.

Pavlova Fruit – No Flour Dessert

Pavlova fruit dessert is a delicious meringue based dessert with fruit. You usually see Pavolovas piled high with berries. But a hot tropical twist to that can be with fruits like Vitamin-C rich pineapple, kiwi, guava, bananas, mango, and cherries to make a rainbow effect as in eat-from-the-rainbow anti-inflammatory healthy. Recipe below.

You can also omit the sugar in your egg-white meringue base for a no-added sugar dessert that’s just full of juicy fruit sweetness.

If you’re feeling the dry air, then this is a good way to hydrate with food-as-medicine.

And instead of a traditional egg meringue base altogether, you can add a grit or oat pie base bottom. Save your egg yolks for pasta, curds, and ice cream.

Either way is a way to enjoy the tropics from home, and the healthy benefits of tropical fruits.

Loaded with Vitamin C and fiber, fruit also have minerals and are high in antioxidants and anti-inflammatory ingredients. Most tropical fruits are also very juicy to quench your thirst and cooling. Instead of reaching for a beverage with calories, eat healthy tropical fruits.

What’s fun about a Pavlova fruit dessert is you can make it your own swirls and patterns.

Like I did with this one leaning into dark color fruits like pomegranates that are fall fruits usually available around September.

…Or a spring fresh fruit sweet-tart one. This is such an easy and great dessert way to celebrate seasonal fruits and zhugh up a breakfast or brunch.

This one has a no-sugar meringue base (egg whites only). And believe me the sugar was not missed… with strawberries and rhubarb that are fresh around May months. And added blueberries and Greek yogurt to lean into the healthy ingredients.

The dreamy meringue colors were made from plant-based natural food colors that contrasts well with red fruits.

Whatever you’re color-vibing on, you can make eat-from-the-rainbow healthy colors from natural foods (that I’m all about)! 🎉

What’s not to love about a Pav-love-a?

Pavlova Tropical Fruit Meringue Pie

This will make a 6-8" meringue base depending on how much you spread out. You can add a lighter pie bottom and add tropical fruits ontop that are high in Vitamin C. You can make this in under 2 hours.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1 15

Total Time 1 50

Author Brandy @ Healthy Happy Life Secrets

Equipment

silicone mat
baking pan (optional)

Ingredients

Tropical fruits, chopped
2 egg whites
cream of coconut or Greek yogurt

Instructions

For Pavolva, whip at least 2 egg whites to medium peaks to make the meringue base. Usually 5-7 minutes with a mixer on medium to med-high speed. Add meringue shape you desire to a baking pan with a Silpat mat for easy intact meringue lift.
Bake in 200°F oven on lower oven rack until the meringue feels solid and formed (like packed snow) or edges begin to lightly toast, usually about 1 hour and 15 minutes. Let meringue cool in refrigerator for about 30 minutes.
You can use the meringue as a base or you can separately make a grits pie base that's quicker to bake, with grits, egg, coconut oil, and a little water or liquid that complements tropical fruit flavors. Add enough grits until the base sticks together. You can substitute grits for oats. Bake in slightly higher temperatures (e.g. 325°F) until pie base comes out clean with a toothpick. You can add to upper oven rack with meringue at 200°F and after you pull out the meringue, turn the heat up and leave the pie in the oven. Let cool. And then add meringue ontop.
Ontop of meringue, add fruits of choice or on-hand and make a pattern design or pile ontop. Layer or dollops of Greek yogurt if you like or pipe coconut cream (solid flesh of coconut).
Tropical fruits are great decorations as you can cut out shapes with cookie cutters. (e.g. dragonfruit, pineapple, passion fruit, and guava). If you want to keep it less fruit sugar, use berries and green bananas.

Notes

Do not add any fat (e.g. butter or oils) to the pan. I recommend using a Silpat or silicone mat (not parchment paper or foil) for easy meringue peel off. If you don't have a pan that it fits in, just use the silicone mat with the meringue ontop in the oven.

Sourdough Bagel – with Healthy Matcha

Sourdough bagel made with matcha is hard to match-ah when it comes to the healthy matcha marble effect you can swirl in. Someone already took an irresistible bite out of this one, backside up.

In this bagel recipe, you’ll not need to cut around a bagel. This bagel comes already halved out of the oven. The benefit is you don’t have to do extra slicing work. 🥯

..AND you can make the topping side toasty brown and crunchy if that’s what you like. That’s what I’m talkin’ about! 😋 But for a softer side, bake about 5 minutes less than the recipe time calls for.

To make this sourdough bagel, you probably have all the ingredients you already need in your kitchen pantry.

If you have flour, you can make this!

Since it’s made from sourdough, you won’t even need dry yeast. Time and air will do the heavy (sour bread dough) lifting.

…That results in light and airy pockets inside the bagel bread. And sourdough is more digestible than regular bread or store-bought that can have sugar, so you’ll possibly feel better (and lighter).

And with this recipe, you may never go back to store-bought processed bagels 🥯

While warm and fresh, after baked, the sourdough bagel is best eaten same day, 2-3 days after, or you can freeze them.

But straight from the oven when it’s piping hot, and ready is delightful!

To make the sourdough bagel:

Knead the dough as you would (instruction in recipe below).

Then let the sourdough proof (and turn sour) in room temperature for 2-3 days.

(In case you’re wondering about the step order.)

And after sourdough proofed (see the sourdough bubbles), as you shape your dough for your baking, you can add in (lightly knead in) your matcha powder just before it goes in the oven.

Matcha Sourdough Bagel Heathy Points

Matcha is a green tea and you can find it in powder form along with other tea types, these days. It has healthy ECGC, an antioxidant. And an amino acid that’s known for calming anxiety and stress. That also naturally supports sharpening your cognitive abilities like mind focus. Who couldn’t use more of that, some days (or daily)?

Also your sourdough comes with a lower GI (as in glycemic index that most breads are higher in). Basically, sourdough is more of an anti-inflammatory bread food vs. processed white bread.

Then after baked, when you pile on lean protein and healthy fat ingredients like wild salmon lox (with Omega 3s for more anti-inflammatory goodness), you’re actually getting a healthy meal and not just mostly high carb calories… that’s not ideally what your body wants to start with in the morning.

And maybe also add fermented cabbage or an avocado (source of macronutrient) that are other types of greens that pair well with matcha and savory meals. And maybe an avocado smoothie to break a fast?

This sourdough bagel is hard to match-ah!

Matcha Sourdough Bagel

Use one cup of flour per regular size bagel (with two halfs).

Course Appetizer

Cuisine American

Author Brandy @ Healthy Happy Life Secrets

Equipment

Baking pan
Silpat silicone baking sheet
container with a top or cover

Ingredients

1 cup bread flour
1/2 cup water
1 tsp coarse salt
1 Tbsp matcha powder
1/4 tsp olive oil (optional)
poppy seed (optional)

Instructions

Make the bagel dough: Add flour to bowl with water and salt. Start with 1/4 cup of water and add enough water for the dough to all come together and is slightly sticky (but not soaking with water). Knead the dough for about 7-9 minutes by mixer machine (or by hand) and form a small dough disc (shape won't matter as your dough will expand and spread in your container).
Proof (and sourdough) the dough: Add dough to a container with a lid or cover with plastic wrap. You can drizzle olive oil at the bottom of the container if you like for flavor (optional). Leave out for 2-3 days in a shaded/cool room temperature kitchen spot. If you want to speed up sourdough, bring out to a warmer room temperature spot. You will know it's ready when you see dough bubbles and the dough has a fragrant aroma (not too sour). If it gets too sour for your liking, put in the refrigerator for a few hours and it will calm down. When you add bench flour also, it will do the same.
Shape the bagels: "Pour" and scrape out the sticky-ish dough all-in-one from the container onto the baking pan. Roll in a little bench flour (like bread or semolina flour). Split into two long bread dough strands. Add dashes of random matcha powder to create a marble effect. Optional (for rolls): you can pour (onto baking pan) in one layer into a rectangle shape for a bread loaf you can cut up.
Tip: For a traditional bagel round ring shape with a hollow middle: pour the sourdough around a small circular object -- (like a smooth small oven-safe cup or metal piping tip) and onto a Silpat lined baking sheet pan that will leave a hole (in the ring center) -- until the dough ends meet. Make 2 bagel half shapes. Add poppy seeds on tops, or any flavor adds you want to make.
Bake at 350°F/180°C about 35-45 minutes or until edges and bottom are golden brown and depending on the "toast" type/soft vs hard bagel you like. Let cool and remove the circular object. Tip: Between the grip of the thumb and forefinger on one hand, shake the object back and forth until it loosens and then push through to loosen.

Berry Lavender Tea Scone – Low-Sugar

Berry lavender tea scone can be a low-sugar healthy dessert. When I don’t know what to bake, and have a sweet craving, it’s a scone!

Whether you pronounce it sgonn or scone, it’s a score that will be gone soon!

…Like this raspberry lavender tea scone plate that’s irresistible during heart month and for a Galentine’s dessert 💕

Pair heart healthy raspberries and dark chocolate (with flavanols that improve blood flow) for a tasty anti-inflammatory effect.

And if you’re wondering what separates a scone apart, here’s my take…

A scone is a breakfast pastry, a sweet snack like a cookie, and more elevated than a bar. It’s also an EASY bake you can make low-sugar and healthier with your delicious flavors!

Cut round like a pie, but looks flat like a pancake (before the oven)… a scone comes out of the oven wedge heel-raised elevated, puffs up in the center, and crunchy inside and around in all the right places.

You can be creative and dream up your own easy scone flavors to life. This is the new food wheel… with berry and white chocolate. 😊

And if you cut the wedges before it goes in the oven, like this…

…You’ll have less crumbs on the baking board and more in your mouth.

Plus with cut wedges, whether you share or not, you’ll know how many wedges are left… before it’s sgonn. 😋

That I’m sure is fast. It’s a good idea to go ahead and make 2 scones side-by-side to anticipate its appeal.

And if you have an event you need or want to bring a dessert to, a scone is a smart, foolproof one!

You can’t mess it up, and it will be a hit 🙌

On that note, the reason I really like a scone is you don’t have to do any prep work.

For starters, the few, small pats of butter you use can be straight from the fridge or freezer and works better.

Because cold keeps the fat separate with small pieces in the dough, so that when it goes into the magical oven, steam happens and creates air pockets so you get an airier scone like you expect in breakfast pastries.

That’s the fascinating baking science part.

And with the texture working for your easy berry tea scone, you can add almost any sweet food ingredient that inspires you.

Think of the variety of tasty, healthy anti-inflammatory flavors (aka flavanols).

…Like spices, healthy smoothie powders, extracts, berries, honey, tea, and fruit. And for the wet ingredients, you can use tea like Early Grey bergamot or lavender that I added.

Perfect pairings for weekend Sunday brunch or afternoon tea! 🫖

A technique I like: in a mug, add warm tea water to honey to liquefy, plus the tea all together. Let it cool and then add to the dough mixture.

You can also shredded coconut or zest like in a low-sugar orange scone (that’s like confetti 🎉).

Think also of healthy cake ingredients you can use.

…But without any egg or milk (if you choose).

Which means a easy berry tea scone can live longer if you want it to last on a room temperature plate.

All in all, this is a delicious dessert for any occasion that no one will know there is very little sugar (and no table sugar) if you choose.

Shhh!… unless you tell ’em.

Because honey and butter alone are a delicious pairing that is enough for a delicate and decadent pastry.

But why leave it there? Healthy tea and fruit in an easy berry lavender tea scone adds an elevated taste.

And while I pulled 13 pantry and fridge ingredients in total (in the recipe), you can make this with half as many ingredients or less if you want to keep it simple… starting with some flour, butter, liquid, and sweet.

And to keep it healthier, use a healthier flour blend (e.g. almond or gluten-free flour), less butter, honey, and brewed tea. Up to you!

One thing in common is your easy berry tea scone will be delicious. See what you can come up with using my recipe as inspiration. 🍥

Enjoy your berry scone tea tasting! 🫖

Easy berry scone with raspberries for heart healthy.

Easy Berry Lavender Tea Scone

This is a berry tea scone that you can make your own flavors and ingredients with the instructions provided

Course afternoon tea, Breakfast

Cuisine American, british

Servings 8 pieces

Author Brandy @ Healthy Happy Life Secrets

Ingredients

3/4 cup almond flour
1/2 cup all purpose flour
2 Tbsp butter, cold small pieces
1 tsp lavender tea (brewed and cooled)
1-2 tsp raw honey
1 Tbsp blueberries
1 Tbsp raspberries, dried or fresh
additional berries for tops
1/4 tsp cinnamon spice
1/4 tsp salt
1/2 tsp baking powder
1 Tbsp white chocolate (optional)
1 tsp vanilla extract

Instructions

Fully hand mix ingredients into a 4" dough disc. If you find that the scone dough is too dry (and won't stick together), add a little inspiring liquid that can be water, or flavored teas to get a dough that sticks together and slightly moist to the touch. If you find the scone is too wet or sticky, add some dry ingredients like spices, almond flour, and/or healthy powders.
Press additional sweet ingredients like berries randomly to the tops.
Cut 4" scone into 8 pie wedges.
Bake at 325°F/165°C for about 35 minutes (or until browned all around).