Winter is the best time to experiment with different teas. I’m constantly in search of some new flavours. Last week, I stopped by a Lorna Jane store to buy the new book ‘Nourish’ and when I got my receipt I found this recipe attached to it. I couldn’t wait for the weekend to recreate it. It tastes so good – perfect for winter evenings.
Ingredients (serves 2):
2 cups almond milk
1/2 cup hot water
1/2 tsp ground cardamom
1 tsp coconut flakes
1/2 tsp ground ginger
1 tsp honey
In a pot, bring the almond milk and water to a simmer on the stove. Add the cardamom, coconut flakes, ginger, honey and then stir. Remove from heat after 2 minutes, strain, pour into a mug and enjoy!
I have a sweet tooth and chocolate is something I simply can’t live without. I am also big on milk chocolate which isn’t ideal for my healthy diet. Considering the benefits of dark chocolate, I started introducing it into my diet as a substitute for milk chocolate. This smoothie is so delicious and all I need to stay healthy.
2-3 dates, pitted and chopped
1 tsp raw cacao powder
1 tsp desiccated coconut
1 cup coconut water or almond milk
1 handful of ice
1 tsp shredded dark (85%) chocolate
Mix all ingredients (except chocolate) in a blender, pour into a jar, sprinkle with chocolate and enjoy.
Chai can be complex, spicy and incredibly tasty. Traditionally brewed with milk and honey, it’s perfect for a chilly afternoon at home. For the unusually warm weather we’re having now in Sydney, I decided to make chai iced tea using this traditional recipe:
1/2 anise star
10 whole cloves
1/2 teaspoon allspice powder
1 short cinnamon stick
6-7 white peppercorns
1 cardamon pod opened to the seeds
2 cups water
1 tablespoon of full-bodied broad-leaf black tea
In a saucepan, add spices to the 2 cups of water and bring to the boil; remove from heat, let steep for 5-20 minutes, depending on how strong a spice flavour you want. Add the tea to the water and spices and let steep for another 5-10 minutes to taste. Pour the mixture into ice cubes and freeze overnight. To serve, warm up 1 cup of milk to room temperature, drop 1-2 ice cubes into the cup and allow to melt. Stir with a teaspoon and enjoy.
Note: the drink can also be served hot – drop 1-2 ice cubes into the milk and warm them up together.
You have probably heard a lot about almond milk but, I bet, only half of you have actually tried it. Almond milk is a lactose free alternative to dairy milk, rich in magnesium, potassium, copper, zinc and calcium and helps to reduce cholesterol and enhance immunity. It helps reduce the risk of certain cancers and heart diseases. But most importantly, it is low in calories and tastes good! You can buy it in any health food store or supermarket but here are the steps on how to make it at home.
Step 1: Activate your nuts by soaking one cup of raw almonds for 4-8 hours or overnight.
Note: “Nuts and seeds contain poisons in the husk that can make the tough to digest. Soaking then drying them causes them to sprout, which activates enzymes that make them easier to digest and metabolise”, – suggests Sarah Wilson in her book ‘I quit sugar’.
Step 2: Drain the almonds
Step 3: Place the almonds in a blender and add 3-4 cups of water
Step 4: Blend on high until well mixed
Step 5: Pour the mix into a fine mesh strainer and drain
Step 6: Store in the fridge for no longer than two days
Try it with your morning muesli or smoothies and enjoy!
Source: MNB, Therese Kerr and Sarah Wilson ‘I quit sugar’
I am a big fan of smoothies but always try to keep them basic. My base is either coconut water or lite/almond milk, banana and spinach. Here is one of the recipes which contains:
1 banana, cut into chunks
1/2 cup frozen or fresh mixed berries
1 tbs chia seeds
1 cup almond milk
1 cup baby spinach