Chai Tea
Wednesday, March 5th, 2008
To balance your body and mind, incorporate warming herbs and spices-basil, cardamom, cinnamon, clove, fennel, ginger, mustard seed, nutmeg, oregano, pepper, and thyme-into your diet. Digestion fired spices make a great addition to a traditional wintertime food such as soups, savory stews, mulled cider and even chai teas.
To get toasty on a chilly day, start from the inside out, with a warm, well-spiced food and drink that give a burst of energy to your digestive fire.
To make an digestive-enhancing herbal version you can sip all day try this Chai Tea Recipe.
• For a tea you can sip all day:
To make 1 quart of chai, grind in a spice grinder:
1 1/2 teaspoons coriander seeds
3 tablespoons fresh cardamom pods
Bring to a boil, then let sire overnight:
2 cups water
1/3 cup ginger, finely chopped
1/2 teaspoons black peppercorns
The ground cardamom and coriander
1 cinnamon stick
3 cloves
1 dash allspice
3/4 teaspoon licorice root (optional)
• For a rich and heavenly pick-me-up:
Follow the recipe to make chai then add 3 cups of milk and carefully bring to a low boil, stirring continuously so as not to burn it.
Add 2 or 3 tablespoons good-quality black tea and simmer 5 minutes.
Strain and sweeten to taste with 2 to 3 1/2 tablespoons maple syrup, honey or even baker’s sugar.
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Earthly Eating Recipe
Corn Soufflé
Serves: 16
2 tbsp. butter
1 pkg. (8oz.) cream cheese, cubed
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 pkg. (8.5 oz.) corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat oven to 350ÄF. Microwave butter in a medium microwaveable bowl on HIGH 30 seconds or until melted.
Add cream cheese, continue microwaving 15 seconds or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs, mix well.
Pour into greased 13×9-inch baking pan; sprinkle with cheddar cheese.
Bake 40 minutes or until golden brown. Cool slightly.
Happy Eating!
