Roasted Carrots with Lemon Yoghurt Drizzle

Moroccan Roasted Carrots with Lemon Yoghurt Drizzle by A Cozy Kitchen’s ADRIANNA ADARME

Beautiful rainbow carrots ready to be roasted in the oven with earthy spices and paired with tangy Mountain High Yoghurt. This delicious recipe serves 4.


  • 1 pound (2 bunches) of carrots, tops trimmed
  • 1 teaspoon olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander


  • 3 tablespoons plain Mountain High Yoghurt
  • 1 teaspoon fresh lemon zest
  • Pinch of salt
  • 1 tablespoon minced cilantro, as garnish


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt and coriander. Place the carrots on the parchment and pour the marinade on top of the carrots. Toss until evenly coated. Transfer to the oven to roast for 35 to 40 minutes, until tender when poked with a fork.
  2. Place carrots on a serving plate. In a small bowl, mix the Mountain High Yoghurt, lemon zest and salt together. Top the roasted carrots with a drizzle of the lemon-y yoghurt and a sprinkling of minced cilantro.
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Fall Pumpkin-Yoghurt Dip

Fall Pumpkin-Yoghurt Dip by A Cozy Kitchen’s ADRIANNA ADARME

The beginnings of an easy fall dip, perfect for any dinner party. This delicious recipe serves 6-8


  • 3/4 cup plain Mountain High Yoghurt
  • 1/2 cup pure pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 teaspoon ground cinnamon, plus more for topping
  • Pinch of ground cloves
  • Pinch of ground ginger
  • Pinch of salt
  • Apple slices and crackers, to serve


  1. In a large bowl, whisk together the Mountain High Yoghurt, pumpkin puree, maple syrup, spices and salt until smooth and completely combined. Place in a serving bowl and serve with slices of apple and crackers.
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Lavender Yoghurt Soap

Lavender Yoghurt Soap

Yoghurt is not only delicious to eat, its also very nourishing to our skin.  Home made yoghurt soap can be an excellent exfoliant for the face and body because of its lactic acids and also helps to heal dry skin with its antibacterial and fat properties. Leave your skin glowing, refreshed and smelling delightful with this Lavender herb Soap Recipe.


  • 12oz Distilled Water
  • 7oz Lye
  • 23oz Olive Oil
  • 16oz Coconut Oil
  • 7oz Sunflower Oil
  • 4oz Castor Oil
  • 1oz Lemon Essential Oil
  • .5oz Lavender Essential Oil
  • 1.5mL Clary Sage Essential Oil
  • .5mL Marjoram Essential Oil
  • 7oz Plain Mountain High Yogurt


If you don’t have a soap mold reuse cereal boxes, tuna cans, old ice treys or hey, even your old Mountain High tub! For sphere shaped molds plan to cut circular or half circle soap shapes.


  1. Line soap mold with freezer paper or coat thoroughly with mineral oil
  2. With gloves on and in a well vented space pour lye slowly into distilled water and stir until dissolved, set aside (out of reach of children)
  3. Combine and heat all oils on stove until liquid then set aside to let cool (keep oils at 105 – 110 degrees)
  4. When both the lye, water and oils have cooled pour oils into mixing bowl and combine with yoghurt
  5. Slowly add the lye water to the oil and yoghurt mixture and blend thoroughly with stick blender or by hand for 5 minutes
  6. Pour into mold and top with a sprig of lavender, marjoram or sunflower sprigs or whatever you have in your garden for a beautiful, personal touch
  7. Cover with plastic wrap
  8. Wrap your covered mold in old towel or sheet to keep in heat and speed up the saponification process and let set for 24 hours
  9. After being insulated for 24 hours check your soap. If it is still hot let cool for an additional 12 hours
  10. When soap is cooled remove from mold and cut into desired bar shape
  11. Let soap cure on baking rack for 4-5 weeks then wrap with any paper or fabric of your choosing
  12. Give them to friends and family as a gifts or simply enjoy yourself!







Yoghurt Pumpkin Muffins

Yoghurt Pumpkin Muffins by A Cozy Kitchen’s ADRIANNA ADARME

Fall means pumpkin! Yoghurt, autumnal spices and a preheated oven is my favorite way to spend an afternoon. This delicious recipe makes 10 muffins.


  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/3 old-fashioned oats


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups of sugar
  • 3/4 cup pumpkin puree
  • 1/4 cup plain Mountain High Yoghurt
  • 1/3 cup coconut oil
  • 2 large eggs
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground ginger
  • Pinch of cloves


  1. To make the streusel, mix together the sugars, spices, butter, flour and oats. The mixture will be clumpy. Set aside.
  2. Preheat oven to 350 F. Place 10 muffin liners inside the muffin cups and set aside.
  3. In a medium bowl, whisk together flour and baking powder, baking soda and salt.
  4. In a large bowl, combine the sugar, pumpkin puree, Mountain High Yoghurt, coconut oil, eggs and spices. Add the dry ingredients to the wet and mix until barely combined. Fill up each muffin cup about 3/4 of the way with batter. Top each muffin with a handful of the streusel mixture.
  5. Transfer to the oven to bake for 10 to 12 minutes, until muffins are puffed and the tops are lightly golden brown. Cool muffins in pan for about 5 minutes then transfer to rack to cool.
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