Tag Archives: yum!

Ayurvedic Cookies – Heavenly Muesli-Crunch Cookies (Sugar-free!)

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Organic Home-made Sugar-free Muesli Crunch Cookies!

This recipe has been blowing my mind and deeply exciting my tastebuds and senses since I first made and intuitively put together a batch of these delicious cookies a week ago!

They are super simple, require no processed sweetener (not even beloved maple!). They are a great wholesome treat to have on hand for afternoon tea, a snack at work, the kid’s lunchbox’s and or any other excuse you can make in your day to open the cookie jar and sit down with one of these amazing treats in your mouth!

…Okay, enough cookie-talk, let’s get to the cookie-cooking!

wholesome ayurvedic sugar free cookie recipe!

Wholesome Ayurvedic

Heavenly Muesli-Crunch Cookies!

(sugar-free, nut-free, gluten-free*, vegan friendly)

Ingredients:

  • 2.5 cups of organic oats*
  • 1 cup of organic sunflower seeds
  • 1 cup of organic pumpkin seeds
  • 4 tablespoons of organic cinnamon powder
  • 2 tablespoons of organic cardamon powder (or seeds)
  • 1 tsp of fennel seeds 
  • 1/2 tsp of fine organic sea salt
  • 200ml of home-made organic melted ghee or coconut oil
  • 20 organic dried ‘desert’ dates soaked, de-pitted and mashed into a puree or blended. 
  • 1 tsp of organic pure vanilla essence
  • your love! 

* Note: If you are celiac, use ‘gluten-free un-contaminated oats‘.

Creation process:

**Pre-heat your oven to 175 degrees Celsius for 20 minutes while you prepare your cookie mix.

  1. Place all dry ingredients; oats, sunflower seeds, pumpkin seeds, cinnamon powder, cardamon powder & sea salt into a large mixing bowl.
  2. Prepare your dates: take the pits out of the dates and place dates in a medium bowl. Cover dates in hot water and let soften for 3-4 minutes. Once dates are soft, remove the water and mash with a fork or blend in a food processor to make a date puree. (It’s ok to leave some chunks!) Add the date puree to the dry mix of oats and seeds.
  3. Now melt your ghee or coconut oil and stir into the dry mix with the dates.
  4. Add vanilla essence and stir with a wooden spoon or clean hands until the wet and dry ingredients have mixed well together and your happy with the consistency.
  5. Take some melted ghee or coconut oil and oil your baking tray or use a sheet of baking paper.
  6. Take a small piece of cookie mix and roll into a ball in your hands then flatten with the palms of your hand to create a circular cookie shape.
  7. Place your tray of cookies in the oven and bake for approx 30 minutes or until golden brown.
  8. Take them out once they’re done and let them cool before stacking them in your favourite cookie jar or container!

Voila! Your cookies are now ready for your nourishing pleasure! Yum!! :) 

If you loved this recipe – share the love by sharing the recipe link below with your friends via facebook! 

Happy wholesome cookie munching friends!

x Lorien

Organic Ayurvedic Sugar free Muesli Crunch Cookies!

I am clear – Ayurvedic Moong Bean Soup Recipe

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During my last trip to India I literally lived off Moong Bean soup! It was the staple meal served during my pancha-karma (ayurveda cleanse of the entire body) and even though it is virtually all I ate for two weeks, I still loved it. Yep, every single mouthful, even after 2 weeks!

This recipe has vegetables in it however you can also make this soup with no veggies – as a super simple cleansing soup that is perfect for recovering from illness, resetting your digestive fire (agni) and getting your inner flame burning bright once again.

Moong bean soup blog post recipe

{Recipe from my recipe eBook coming soon!} 

Ingredients: 

*Soak moon beans over night then rinse before cooking.

  • 2 cup whole moong beans
  • 1 tbsp ghee or coconut oil
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • Pinch of fennel seeds
  • 1 tsp fresh ginger, finely chopped
  • 1 small red onion
  • 1 clove fresh garlic
  • 1 tsp turmeric powder
  • 1 cup chopped green beans
  • 1 cup chopped zucchini
  • 1 tsp sea salt
  • A few cracks of black pepper
  • 1 cup fresh coriander, finely chopped
  • 2 litre’s of boiling water from the kettle

Creation process:

  1. Warm ghee or coconut oil in your pot and add dry spices; cumin, coriander and fennel seeds. Stir to lightly to toast the spices for 2-3 minutes until they start to sizzle.
  2. Add fresh ginger, onion, garlic and turmeric powder. Sauté for 2-3 minutes until the onion becomes soft.
  3. Add soaked moong beans, freshly chopped green beans and zucchini. Stir for 3-5 minutes to sauté the moong beans and vegetables with the spices.
  4. Add 2 litres of boiling water from the kettle, 1 tsp of sea salt, a few cracks of black pepper and a handful of fresh coriander. Place the lid on and boil for 10 minutes then turn the heat down and simmer for 15 minutes until moong beans and vegetables are soft. Serve with a garnish of fresh coriander and a few cracks of black pepper.

Whole Moong Beans- Blog post small

photography: Shantanu Starick 

Yum, yum yum! 

The possibilities of what you can make with Moon beans are endless…

May this soup recipe inspire you in the kitchen and nourish you from the inside out!

 Eat soup and shine and your light in the world! 

x Love, Lorien 

Spring Moong Bean Kitchari Recipe with fresh parsley & creamy salted avocado! Gluten Free / Vegetarian / Vegan / Wholesome!

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Ayurvedic Kitchari Recipe - Vegan - Vegetarian - Gluten Free - Wholesome

The best nutritional path to take in life is the one that suits you most!

We are all unique and this means that our bodies and digestive systems are unique as well! (Yay! how beautiful is that!)

Our bodies thrive when we can listen and be intuitive about our food & lifestyle choices.

Instead of following the latest food trend or getting overwhelmed by varying food philosophies – ask your body what it wants, what it needs and then listen. You are not like anyone else. Doing what everyone else does will never be truly nourishing.

In order to really nourish yourself – you must listen to the call of your tummy, your feelings, your passions and your inspirations.

Ask yourself these questions… Which foods feel amazing in your tummy? & Which foods make your heart and mind sing? and move towards those things… experiment, play and explore!

Often creating this inner connection with self is all that is needed to soothe, calm and rebalance the intelligence of our body, heart and mind. 

It’s exciting, it’s fun and it’s delicious to open up, to explore your body and to listen to what foods your body wants, loves and needs.

Master your eating and you will master your mind… this is what the Ayurvedic sages of India share with us.

“Quality of mind depends on quality of food.” ~The Vedas 


Ingredients:

  • 2 cup whole moong beans (soaked overnight)
  • 1 cup basmati or brown rice (washed 3 x and strained)
  • 1/4 pumpkin chopped into cubes
  • 1 cup green beans chopped into small pieces
  • 8 cups of boiling water
  • 1 tbsp coconut oil or ghee
  • 1 tbsp freshly chopped ginger
  • 1 clove of garlic finely chopped/pressed
  • 1/2 a red onion finely chopped
  • 1 tsp cumin seeds, 1tsp coriander seeds, 1/3 tsp turmeric powder
  • 1 tsp himalayan salt & a few cracks black pepper
  • 1/2 ripe avocado & some fresh parsley or coriander
  • your love! :)

So easy to digest, nourishing & in Ayurvedic texts said to be a ‘complete protein’!

Creation process:

  1. Add 1 tblsp Ghee or Coconut oil to your pot
  2. Once melted, add 1/4 teaspoon of Cumin seeds & Coriander seeds. Allow to toast.
  3. Add Ginger, garlic and onion to the spices & toast. (Garlic & Onion is optional).
  4. Add 1/3 teaspoon of turmeric powder & stir.
  5. Add 2 cups of soaked & rinsed whole moong beans.
  6. Add 1 cup of rice.
  7. Stir & toast in the spices for a few minutes to lighten the lentils & rice for improved digestion.
  8. Place your chopped pumpkin and green beans in the pot.
  9. Add 8 cups of boiling water & stir. Allow to gently boil.
  10. Add a pinch of Himalayan salt and a few cracks of black pepper.
  11. Continue to stir regularly – adding your juicy love! :) Cook for approx 20-30 minutes on a medium heat.
  12. When Rice & Moong become creamy, turn off the heat and serve with an extra spoon of ghee or coconut oil on top, 1/2 an avocado sliced and salted and a fresh garnish of parsley or coriander!

Voila!

A super delicious nourishing vegetarian and vegan (minus the ghee!) complete protein dish! Yum! This is such an easy meal to make during the week when it’s hard to come up with creative ideas for the family and you want something fast, nourishing AND delicious! :)

Bon appetite! :)

x Lorien

Wholesome Spring Ayurvedic ‘Green + Gold Soup’ Recipe!

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wlg_vegie_souplay

The chill of winter is starting to fade as the sun begins to rise a little earlier each morning; set a little later each evening and transition back to summer.

Spring is the beautiful in-between season that allows us to slowly say goodbye to winters woolly-weeks and hello to the sprouting fresh blossoms of spring.

In Ayurvedic medicine spring is a very important time of the year for paying attention to the body and practicing mindfulness towards our food and daily activities. With the start of warmer weather, our bodies know that it is time to ‘lighten-up’, cleanse, purify and clear the decks of one season to make room for the next. We go from hibernation mode to being engaged and more easily outward in the world.

In summary: having the awareness and capacity for being able to adapt to the changing environment around you is key factor in maintaining a balances, healthy strong body and mind.

Health is a state of inner-balance!

One of the best ‘foodie’ ways to specifically nourish, balance and gently cleanse your body during Spring is to eat warm, light, easy to digest foods such as Soup!

In the spirit of spring I have prepared a special soup recipe for you to get you on your soupy way!

Stay in tune with your body, spring-clean, dance in the sun and eat soup!

wholesomespringsoup_lorienwaldronrecipes_web

Ingredients:

  • 1 tbsp ghee
  • spices: 1 tsp of each; cumin, coriander & ¼ tsp fennel seeds
  • 1 tbsp fresh ginger finely chopped
  • 1 tsp fresh turmeric finely chopped & ½ tsp of turmeric powder
  • 1 leak chopped
  • 1 zucchini chopped into small pieces
  • 1 small head of broccoli chopped into pieces
  • 1 stick of celery chopped small
  • 1 cup of pumpkin chopped into cubes
  • 1 cup of green beans chopped small
  • 1 handful of chopped fresh coriander
  • 4 cups of boiling water
  • 1 tsp of sea salt
  •  ¼ tsp black pepper

Creating your soup:

  1. Place a spoon of ghee into your pot on a medium heat and stir in cumin, coriander and fennel seeds.
  2. Stir in fresh ginger, turmeric, turmeric powder and chopped leek; toasting for 2-3 minutes to coat your ingredients in the ghee and spices.
  3. Add your vegetables: zucchini, celery, pumpkin, green beans, broccoli and stir them into the spices.
  4. Add 4 cups of boiling water, sea salt, black pepper and fresh coriander.
  5. Place the lid on and let simmer on medium heat for 15 minutes or until your vegies are soft and cooked.
  6. Serve in your favourite bowl with a garnish of fresh coriander and a few extra cracks of pepper & sea salt to taste.

I hope you enjoy this delicious simple soupy recipe as much as I enjoyed shopping for these seasonal fresh organic ingredients and making it!

Wishing you and your family a beautiful spring!

Wholesome Love & Yumminess!

x Lorien

Vatta Balancing for the Festive Season

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“It is better to travel well than to arrive”.

 -Buddha

W-o-w-e-e-e ! :)

This is my official way of saying, ‘wholly molly, we are almost at the end of this calendar year- 2014’!

The spring air is warm and strong northerly winds are blowing out all the cobwebs from Winter. There is movement.

Jacarandas blossoming, animals coming out of hibernation to bask in the sun, frangipani shoots sprouting! Spring is certainly in full swing here in Australia.

Similarly,  the air is crisp and fresh, evenings are cool and the flowers are tucking themselves into bed for the winter in the northern hemisphere. (I have family in Canada who give me this inside info!) :-)

There is seasonal change happening everywhere! :) And it’s a glorious thing! Without these changes and cycles, we would not experience the richness and beauty that Mother Nature has to offer in all of her forms and expressions.

Vatta, the element of Air + Ether is present during seasonal change as well as times of the year where there is more activity happening – such as the holiday season.

In my personal experience and observation, seasonal change combined with the busyness leading up to Christmas/New Years can have us feeling:

‘Crazy, frantic, hurried, rushed, and scattered!’

We move fast to get things done, resulting in being short tempered and feisty when things get out of control.

Self-care, proper nourishment, meditation practice, time for rest and proper sleep are all things that can very easily slip by the wayside when there is so much to do and so much happening.

It’s tough to keep the balance!

Ironically, these are the very things we need to be doing – more than ever!

This time of year it is important to ~ ‘slow down’…

These might seem like ghastly words to hear – when your social calendar is filled every weekend until Christmas and your diary is bursting with ‘to do’ lists that scream at you every day.

Trust me on this one though…

Taking a moment to apply some ‘slow down’ to your day, will have you feeling more like this:

Energised, calm, centered, empowered and on-top of it all! You’ll stand out at the Christmas parties, as people will notice that you did something different this year. You don’t look frazzled. You are poised and calm, centered and glowing. You are radiantly grinning and proud of yourself for being peacefully productive this ‘silly’ season. :)

In Ayurvedic medicine, health is all about balance. Any type of change we experience – such as the change of season or a busy period in life can aggravate the ‘Air’ element of the body, known as Vatta Dosha. Vata loves regularity, stillness and warmth. When the weather is windy, irregular, too hot or too cold and dry – Vatta can get upset and start to run a muck! The busyness of this time of year can throw this element out of whack. The good news is that it’s easily balanced and corrected;

~5 Simple Vatta Balancing Lifestyle Tips~

1. Drink Warm Water & Nourish Yourself:

Wake up and drink 2-4 cups of freshly boiled warm water with a slice of fresh ginger. This will warm your digestion and activate your parasympathetic nervous system, allowing you to start your day in a relaxed way. It’s the best!

Make sure you take some time to nourish your body. Start the day with a yummy grounding porridge, buckwheat pancakes or veggie soup! Look after your precious body on the inside and out.

2. Stretch/Move Your Body Daily:

In your room or lounge-room, move your body. Raise your arms up above your head and reach to the heavens.  Stretch your body, breathing with your movement, becoming one with your body :).  Move, unwind, and tune in. Do this for a minimum of 10 minutes. Stretching opens the body and allows us to be in tune and feel good in our skin. Movement releases endorphins (happy chemicals) in the brain, making you feel good. After moving the body it is much easier to sit in stillness and focus within to de-stress through meditation.

3. Meditate/Sit and Be with Your-self:

Find a comfy cushion, bolster, blanket or towel to sit on. Sit on the edge so that your knees are lower than your hips. If you are new to the concept of meditation, don’t worry. Everyone starts somewhere and now is the perfect time to begin. Sit with your spine straight to allow for proper flow of energy, then close down your eyes and simply focus on your breath. Allow thoughts to come and go. They are not important here. All that is important is your breath, and your focus inward. If you can do this for at least 10 min at the start of your day, it will set the scene for a peacefully productive day ahead. Meditation is transformational.

4. Massage Your Feet/Body 3 times per week:

Cold pressed Black sesame oil is traditionally the Ayurvedic oil of choice. If you don’t have it though, you can use organic cold pressed olive oil, almond oil or coconut oil. To prepare the oil for your self-massage, simply warm your oil by placing the bottle in a bowl of hot water for a few minutes. Before you have your shower, massage the oil into your body. Oil is beautifully grounding and balancing. Your skin will eat it up and your nerves will too. Do this for 5 minutes then rinse off in a warm shower.

5. Take Some Deep Breathes:

Before you go out for the day and get into your work or your tasks… take 6 deep breathes. Write a note to yourself in your diary to remind you to move slowly. Remember that you don’t need to be superman or superwoman. You simply need to do your best and do everything with love. If there are things on your to do list that are not high priorities, then cross them off. Free up your time so you can focus on a realistic list of things to achieve. This is a hard one for the high achievers. You can do it though. :) There are 12 months next year to complete those tasks. Remember, there is no rush, everything in life happens in divine timing.

This season is all about looking after YOU – so that you can show up being present, clear and loving with your friends and family.

After all this is what is most important. Not how much we did, but how present we were.

“You give but little when you give of your possessions.

It is when you give of yourself that you truly give.”

– Kahil Gibran

 Be generous this holiday season, fill your own cup so that you can share abundantly with those around you!

…Remember, nothing great is every built overnight. It is regula and consistent acts of love, that contribute to creating long-term health, wellness and joy inside! 

 Shine on!

x Love, Lorien

Saffron Warm Milk!

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Warm Ayurvedic Milk with Saffron, Cinnamon & Fennel!

A super-charged, Ojas boosting , yummy, rejuvenating, warming, reproductive tissue-nourishing Ayurvedic drink!

Milk: Dairy milk can be very nourishing for the deeper tissues in the body, particularly the reproductive system. When using milk, consider it as being ‘medicine’.  This means that we want to honour the milk and take it with awareness and moderation.

A few tips to make your milk easier to digest:

  1. Always boil your milk. Milk is heavy and cool in nature and through the process of heating milk and consuming it while warm, we make the milk warmer, lighter and easier to digest. The process of heating milk also purified the milk, making it more potent and digestion friendly!
  2. Always use organic, un-homogenised Jersey milk where possible. The milk from Jersey cows is called ‘A2’ milk and this milk has been shown to be easier to digest than the milk that comes from ‘fresian’ cows, a different breed. In India, the cows that provide milk are Jersey cows. It is important to use un-homogenised milk as the process of homogenisation spins the fat particles so fast that they get dispersed and separated. When the body takes in this milk that has been altered, it doesn’t know what to do with it, as the particles don’t match up the way they ought too. This creates an inability for the body to digest the milk and can cause a range of upsets and intolerances to dairy.
  3. Add spices to make the milk easier to digest, improve your digestion and allow for proper nourishment to occur. Spices such as Cardamon, Cinnamon, Ginger, Fennel and Saffron go wonderfully with milk and they taste and smell delicious!
  4. Drink as medicine and use in moderation. A warm milk before bed is wonderful simple remedy to calm and sooth the nervous system, nourish the tissues, rejuvenate the reproductive system and build up ‘Ojas’, which is like our ‘life-force’, essence, juice, glow, joy in life!

Art by: Devendra Sharma

Happy Spicing and boiling friends! :)

Feel free to write a message for any further questions on Milk!

(A comments section on the website shall be installed soon!) :)

x Love Lorien

Ginger Water for Digestion

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Ginger water opens the channels known as ‘Srotas’ in Ayurveda, burns up excess toxins known as ‘Ama’ and improves the power of your digestive fire, known as ‘Agni’ in Ayurveda! Yay!

Particularly great during the cooler months of the year when the channels of the body naturally start to contract with the cold environment. Ginger water will balance this and keep things flowing freely.

Ingredients:

  • 1 tsp of Certified Organic (for best results for you & the planet) Dry Ginger powder.
  • 2 cups of purified water

Method:

  1. Boil the Ginger powder and water in your pot.
  2. Allow to cool until a good warm drinking temperature
  3. Serve straight or with 1/2 a tsp of raw, unprocessed sugar known as Jaggery or Rapadura for a dash of wholesome sweetness with your Ginger!

*Freshly grated or sliced Ginger can also be used to warm the body and improve digestion. For the purpose of this remedy, using the powdered Ginger has a stronger effect on warming the tissues of the body and improving digestion.

To healthy, happy free flowing channels and balanced digestion! 

Yum!

x Lorien

Recipe: Golden Ayurvedic Besan Flour Breakfast Pancakes

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Besan (chickpea flour) pancakes are a beautiful Ayurvedic meal that can be enjoyed any time of the day.

Particularly grounding and yummy for a light breakfast.

Simple to make and a great source of protein to support and nourish your tissues, while being light and easy to digest. Perfect!

Simple Besan Flour Pancake Recipe:

Organic Ingredients:

  • 1 cup of Besan Flour (Hint: …It looks yellow.)
  • 2.5 cups of filtered water
  • 1/2 a small Red Onion chopped finely
  • 1/2 tsp of Cumin seeds
  • 1/4 tsp of Himalayan good quality salt.
  • Some black pepper to taste
  • Ghee
  • A mixing bowl & wooden spoon.
  • A good quality stainless steel, cast iron or ‘healthy’ non-stick pan. (Important not to use teflon or poor quality as you will end up eating the toxic plastic or Aluminium which is not worth having for breakfast!)
  • Love!

Method:

  1. Take your mixing bowl and add the Besan flour. With your wooden spoon, smooth out any lumps and bumps in the flour as much as possible.
  2. Add your water and stir into a smooth batter.
  3. Add your Onion, Cumin, Salt & Pepper.
  4. Start heating your pan and add approx 1/2 tsp of Ghee.
  5. When the Ghee is warm, pour some of the mixture into the pan to create your first pancake. Yay! Let it cook until it bubbles around the edges and in the middle slightly, then flip it over.
  6. Cook until golden brown on both sides…
  7. Serve with some fresh greens, some Chutney or a side of steamed vegies for something more substantial.

Voila!

Delicious, nutritious, QUICK, simple, yummy, healthy Besan Flour Ayurvedic Pancakes that the whole family will enjoy!

(Note: Add more water if needed to make your desired consistency. Coconut oil can be used as an alternative to Ghee, however has a different effect on the body and different taste. This recipe really lends itself to Ghee!)

Enjoy with love & gratitude!

x Lorien

 “Let thy food be thy medicine.”

~Hippocrates 

Quinoa & Moong Bean Vegetarian Stew Recipe

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Ingredients (2 Serves):

  • 1 cup of Moong Beang’s soaked in water for approx 24 hours, then rinsed & strained.
  • 1 cup of Quinoa (mixed red & white variety).
  • 1 cup of Pumpkin cut into cubes.
  • A few freshly chopped green leaves of Kale or Spinach
  • 1.5 tsp’s of Freshly chopped or grated Ginger
  • 1/2 tsp of Turmeric powder
  • 1/2 tsp of Cumin seeds
  • A pinch of Fennel seeds
  • 1/2 tsp of Coriander seeds
  • 1 tablespoon of Ghee or Coconut oil
  • 1 tsp of Himalayan salt
  • Black pepper
  • 6 cups of Hot water (4 cups for Moong & 2 cups for Quinoa).
  • Freshly chopped Parsley or Coriander to garnish.

Method: ~ Moong Bean Vegie Stew

  1. In a pot place your Ghee or Coconut oil and warm until the oil is melted.
  2. Add your Cumin, Coriander and Fennel seeds and allow them to toast and start to ‘pop’.
  3. Add your Ginger and Turmeric Powder and stir until they are mixed together. (Approx 20 seconds will be a good amount of time).
  4. Add your Moong beans and stir. Allowing the spices and the beans to toast and mix together.
  5. Add your Pumpkin and stir it into the mix.
  6. Add your hot water and continue to stir regularly for approx 15 mins.
  7. Add your fresh Kale & Spinach and stir.
  8. Add your Himalayan Salt & a few pinches of black pepper.
  9. Allow to cook like this until the Pumpkin and Beans are soft, then turn off the heat and place a lid on the pot to let the flavours develop and the beans and pumpkin to become nice and soft. Now let it sit, whilst you prepare your Quinoa!

Method: ~ Quinoa

  1. Take your Quinoa and place in your pot.
  2. Dry toast your Quinoa in the pot for a few minutes until the Quinoa becomes warm and starts to make ‘toasty’ sounds.
  3. Add approx 2 cups of hot water. Enough water so that it sits above the Quinoa. You may need to add more as it cooks. If so, add it little by little.
  4. Add a pinch of Himalayan salt for minerals.
  5. Allow to boil. No need to stir Quinoa. Just let it boil and bubble away.
  6. Cook for 10-15 minutes like this until the Quinoa grains have expanded and the water is almost fully evaporated.
  7. Turn off the heat and place a lid on top and allow to sit for another 7-10 minutes. (If you have too much water still, then continue to cook for a bit longer, before turning it off and putting the lid on.)

Voila, by now you will have fluffy yummy Quinoa & a juicy wholesome Moong Bean Stew!

To serve, add Quinoa to your bowl, then next to it, your Moong Bean stew & garnish with some freshly chopped Coriander or Parsley. It is ready to eat!

Enjoy! :)

x Lorien

Ayurvedic Turmeric Chai Recipe

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Immune boosting deliciousness…

Turmeric is a natural ‘anti-biotic’, anti-inflamitory super spice!

Traditionally ‘Chai’ is made using black tea, Cow’s milk and a lot of sugar. These traditional Chai recipes can have their place. In India Chai is a social currency and without the black tea, milk and sugar it is quite possible that the train stations would stop and India would come to a stand-still. It really is a huge part of life and if you have ever sampled the Chai over there, you will know that it can be quite addictive!

This ‘Spiced Turmeric’ Chai Recipe is a delicious ‘medicinal’ (yet still so yummy) Chai that is warming, grounding, nourishing and calming all year round, through each season and time of the day or night.

It can be made with fresh Almond milk, Rice Milk or purely on water for a ‘dairy-free’ alternative or with a Organic Unhomogenised Cow’s milk for a more grounding, rich brew.

The choice of milk is up to you. Listen to your body and what it feels would be most balancing. Using the purest quality Organic Spices will make a difference, allowing for not only greater nutritional goodness within the spices to be available for your body, good quality spices will also offer greater flavour, aroma and will give your Chai a touch of magic!

Ingredients:

  • Fresh Turmeric Powder
  • Fresh Ginger
  • Cardamon pods
  • Cinnamon powder & or stick.
  • Cloves (optional)
  • Nutmeg (optional)
  • Fennel seeds
  • Rice Milk (Organic Un-homogenised Cow’s milk can also be used).

The secret to this Chai is to use an abundance of fresh Ginger! You can grate the Ginger or slice it finely. The quantity is up to you.

Steps:

  1. Pour 2 cups of milk (or water) into your pot
  2. Add fresh ginger
  3. Add a teaspoon of cardamon
  4. Add a 1/4 of teaspoon of cinnamon
  5. Add a pinch of Nutmeg
  6. Add a few cloves
  7. Add a pinch of fennel seeds
  8. Add 1/2 teaspoon of Turmeric powder and stir
  9. Allow to boil, then allow to cool down before straining & serving!

Yum!

Happy spicing, drinking & loving!