Lovin’ TONICA

If you don’t know what Tonica Kombucha is – it is the the hippest beverage to hit the shelves of your local grocery store.  Kombucha is a fermented tea loaded with healthy enzymes and good bacteria; it’s been used for centuries for its health benefits, dating all the way back to 221 BC.

“Kombucha” refers to the culture used to ferment the tea.  It looks kind of like a beige or white rubbery pancake.  Some call it a “scoby”, which stands for a “symbiotic culture of bacteria and yeasts”.  The yeasts do produce alcohol, but the bacteria in the culture turns alcohol into organic acids, resulting in 1% or less alcohol by volume in the brew.

While there aren’t a ton of scientific studies done on kombucha, there have been reports of benefits including improvements in energy levels, metabolic disorders, allergies, cancer, digestive problems, candidiasis, hypertension, HIV, chronic fatigue and arthritis.  It’s also been used externally for skin problems and as a hair wash (although Abby’s method seems to be doing a great job!).

Here are five (more) reasons why you should try some Tonica kombucha:

1. It helps to promote liver cleansing.  Have a cup after a night out to help recover and reinoculate your system with good bacteria.  It also helps strengthen your hair, skin and eyesight (for more cleansing tips, check out my Cleansing with Superfoods ebook)
2. It’s a great digestive aid.  Have a glass 20 minutes before or after a meal to take some of the stress of digestion off of your body.  You’ll notice a difference!
3. Kombucha helps balance blood sugar, which reduces your cravings and keeps your metabolism up
4. It increases your energy.  Kombucha is usually made with black tea, but Tonica also makes some delicious green and white tea concoctions.  You’ll definitely feel more of a kick if you’re drinking the black tea kombucha!
5. It improves your pH balance and increases mental clarity.  Don’t we all need a bit of clarity sometimes?

One of the best parts (for us Torontonians, at least) is that Tonica is from Toronto!  Nothing beats locally made food and health products.  Especially one as delicious as this.

I have been serving Tonica at all of my classes for the last couple of months, and have received nothing but rave reviews.   One warning about kombucha: try not to chug the whole bottle!  One bottle is about 2-3 servings.  Having it all at once might lead to some.. um.. digestive upset for some of us

Stay tuned – we’re doing a 30-day Tonica challenge!

Cozy Chai Latte

One of my favourite warming drinks this time of year is a Masala Chai Tea Latte. Not just any chai latte but my own home brew. Since I am not a fan of tea bags (except for Yogi Tea or Pukka Tea) and I can’t tolerate black tea (the caffeine gets to me) – that leaves me to create my own original blend. I use Nourish Tea’s Red Rooibos tea instead of black ceylon tea which is commonly used in most chai tea’s.  Red tea is from Africa – it is super high in antioxidants and caffeine free! I then  put in delicious warming spices that make up the taste that is uniquely chai (cinnamon, cardamom, cloves, ginger, peppercorns, fennel…). It is really simple, especially if you have all of these spices on hand – which I typically do. Not only do I love making my own Indian spiced recipes – like we did in my Indian Cooking Class last night – but they are also great spices for everyday nourishment and balance. They are warming, sweet, and aid with digestion. To make the tea complete I finish it off by pouring in a non-dairy based milk, either rice or almond milk with a touch of sweetness from either honey, agave or maple syrup.

So here is the story of Traditional Chai and what it’s significance is all about. Then, I will give you my very own secret chai latte recipe ( I guess it won’t be a secret any more!)

“Masala Chai” (“Masala,” meaning a mixture of spices, and “Chai,” meaning a milky, sweetened, tea) which has been created after its counterparts in India, Nepal, Pakistan and Tibet. Knowing that in general, consumers are unfamiliar with Chai, the industry has taken to calling it a “Chai Tea Latte”. Although “chai” may initially have no meaning, when a consumer hears, “Tea Latte” one understands this is a “milky tea” beverage.

Chai’s history is over 5000 years old, and can be enjoyed both hot and cold. Some stories say it was invented by a royal king in the ancient courts of India & Siam who protected the recipe as one of his treasures. However, its roots can be traced unmistakably to the Hindu natural healing system called “ayurveda” in which combinations of spices, herbs and sweeteners are used to cure bodily ailments.

(Here is a great resource on the benefit of Chai Tea on Digestion)

Simply said, (masala) chai is a combination of spices which are ground and boiled then tea is added to the mixture to steep. The mixture is strained and then mixed with milk and sweetened with honey. Recipes may differ but there are some essentials: Traditional masala chai is a mix of sweet and savory spices such as cloves, cinnamon, star anise, cardamom (which is a base spice in almost any masala chai), peppercorn, ginger and sometimes fennel, which are ground and boiled in water. Black tea is then added to the spice mixture which is steeped to preference, strained, then combined with any choice of milk and sweetened with honey. A sweetener is necessary in masala chai to bring out the robust flavors of the spices. In India, masala chai is prepared at home but is also available wherever people gather such as on trains, at bus stations and in marketplaces by street vendors called “wallahs” who call out “chai!” The wallahs serve the chai in low-fired clay cups called “chullarhs” that they make on open fires.”

Source: David Rio Chai

I don’t make mine on an open fire – unless a gas stove counts? However it still tastes amazing…find out for yourself!

Marni’s Cozy Chai Latte

Ingredients:

1 cup pure water

1 cup rice, or almond milk

1 cinnamon stick

4 pieces of cloves

1/3 inch fresh ginger root, sliced

3 pieces whole peppercorns

1/3 tsp whole fennel seeds

½ tsp nutmeg

¼ tsp whole cardamom seeds

2 tsp. rooibos tea

1 tsp of either Honey, Maple Syrup or Agave Nectar to sweeten.

Procedure:

1. Simmer all spices in 1 cup of pure water in a covered pot for 30 minutes.
2. Add the “milk” and bring to a rolling boil.
3. Reduce the heat and simmer for additional 5 minutes.
4. Remove from heat, cool slightly to comfortable drinking temperature and strain through a small mesh sieve and serve in a Bodum Glass Cup or mug with your sweetener of  choice.

Miso Magic

Miso is a fermented paste with a texture like almond butter. It is made from soybeans, koji (a bacterial starter), salt and a grain – usually rice or barley.

There is quite a variety of Miso’s on the market, as soybeans can be fermented into a range of different flavours, from rich and savoury to delicate and sweet. They come in varieties of either dark brown, red, white or yellow in colour.

Miso is so wonderful and holds amazing health properties. Miso acts as an anti carcinogen, and is also effective in reducing the effects of radiation, smoking, air pollution and other environmental toxins. The darker the colour the more potent its medicinal properties. Miso is also a wonderful digestive aid because of the fermentation process. So having a cup of warm miso soup before or after a meal is the perfect choice is your digestive system is a bit off!

Miso is also a concentrated protein source, it contains approximately 12-20% protein depending on the source. It is also low in fat, but in keep in check that it is fairly high in salt!

Miso can be used in a variety of dishes and recipes. Because of the variety of flavours and colours to choose from, each one will derive a different outcome. It can be used in place of worcestershire sauce, salt and soy sauce as a seasoning agent. Miso is most typically used as the base of soup, where it provides a rich and flavourful broth. But it can also be used in marinades, salad dressing and even some desserts.

So get yourself equipped with at least two different varieties of miso (a sweet miso and a dark brown miso), so that you can create different recipes with different flavours. You will not be disappointed, as miso is magical and makes you feel good all over!

Quick Tip: Before adding miso to your pot of soup, take some water out and stir in the miso until it has completely dissolved. Then pour the miso mixture back into the soup pot with the heat turned off.

Miso should never come in direct contact with boiling water as it will affect it’s naturally occuring enzymes and delicate properties!

Sweet Miso Dressing:
½ cup white miso
1/3 cup agave nectar
½ cup mirin
¼ cup sesame oil
¼ cup lemon juice
¼ chopped ginger

In a blender, blend all ingredients until smooth. Store in refrigerator for 3-4 days. Makes about 2 cups.

Add this dressing to any salad or slaw with a variety of vegetables like: napa cabbage, carrots, beets, cucumber and throw some sea vegetables in too (arame, wakame, nori….)