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.

Wild on Wild Rice!

Wild rice, not actually being rice, is really one of a kind. It has this chewy grainy texture that is slightly addicting and thoroughly enjoyable. It may be common for some to use but really I kind of consider it one of my “once in a while choices”, and I want to use it more often. So yes, I did say that wild rice is not a rice. It is actually a sea grass or aquatic plant. It grows in damp and wet environments such as river and is hulled  right out of the water.

Sometimes you are not even getting a true wild grass when you go to buy it, as it is commonly blended with other rices (short grain, basmati, red, long grain). So when you are going for the real deal make sure you are looking for organic hand harvested wild rice from the great lakes region in North America. This way you can also support native American harvesters!

The colour of wild rice ranges from a dark black to a lighter colour. The darker and richer the grass is, the more smokier and fermented it is going to taste. However most of the time wild rice will give a nutty and woodsy flavour which makes it great for warming pilafs and grain based salads. Wild rice can also vary in length, sometimes they are much shorter and others (mostly) are longer. So I encourage you to experiment with different varieties depending on what you are going for. The good news is, is that wild rice has an excellent shelf life so it can be stored in a glass jar for several months.

Because I have been craving wild rice for some time now, I took it upon myself to make a delicious pilaf for a mini dinner party I hosted at my house. Wild rice, like any rice dish can be made with anything added to it. You can make it sweet, savoury, put it into a soup, pancakes or combine it with other grains. Since I like to combine flavours, I made a yummy pilaf with both sweet and savoury accents along with different textures and of course colour. This would make a great side dish to any holiday recipe!

Wild Rice with Roasted Yams, Cherries and Cashews

Ingredients:

3 tablespoons extra virgin olive oil

2 tablespoons fresh chives or green onions

Sea salt and ground pepper

2 cups water,

1 cup wild rice

1-2 yams cut into cubes and roasted

1/3 cup chopped dried cherries

¼ cup chopped toasted cashews

1 bunch of kale, chopped into pieces and lightly steamed

Procedure:

Preheat oven to 350F

1. Place cubed yams into oven on baking sheet for 45 min
2. Bring the water to a boil in a medium saucepan over high heat.
3. Add the wild rice, return to a boil.
4. Cover, lower the heat and simmer for 30 minutes or until the water has been absorbed.
5. Lightly steam chopped kale in a separate pot.
6. Fluff and stir in the cherries and cashews and roasted yams
7. Let stand, covered for 5 minutes.
8. Stir in kale, olive oil and sea salt to taste. Place in a serving bowl and garnish with remaining chives.
9. Serve hot or at room temperature.

Inspired by Chickpea Curry!

Since the winning post for my FAVOURITE VEGETARIAN MEAL contest, was a Chickpea Curry, I am more than inspired to share the recipe!

Making a chickpea curry seems to appeal to so many – hence the number of votes that we had on this post.

A warming meal such as a curry is a perfect hearty meal for this time of year. Making a bowl of warming curry, can re-energize, revitalize you and make you feel good all over. As long as it is not too spicy (for me!). A curry typically means a blend of a number of spices that are extremely fragrant and have many healing properties. These include things like turmeric, ginger, cardamom, cinnamon, cumin, cloves, fenugreek and  chilies. You can use any combination of spices to make your own delectable recipe! There are three main varieties of curries starting with yellow which is more mild (this is my favourite), green and red – which is hot and spicy.

Chickpeas often make up the bulk of many curry dishes. Chickpeas are extremely healthy boost the nutrition profile of any dish. Chickpeas are a great source of veggie protein, they are rich in complex carbohydrates and high in fiber. So added a dose of chickpeas to a soup, salad, stew or curry and you are going to get delicious flavour and an amazing chewy or crunchy texture.

Some curries, especially the ones I like to create have a base of coconut milk. This makes it rich and creamy and it tastes amazing when it is dressed on top of brown basmati rice or quinoa. Some more authentic curries are based in a tomato sauce and this is what is known as “chana masala“.

Since Sandy, the winning post’s meal sounded so enticing, I am going to post her authentic Chana Masala (chickpea curry) recipe.

Channa Masala recipe (chickpea curry)

2 cans of chickpeas

2 tablespoons of oil

5 cloves

3 cardamom pods (closed pods, do not break open)

2 bay leaves

1-1/2 cups of chopped onions

2 tsp garlic paste (available in the fridge section at East Indian stores)

2 tsp ginger paste (available in the fridge section at East Indian stores)

1-1/2 cups of chopped tomato

3 tbsp tomato paste

1 tsp salt (or to taste)

1/4 tsp red chilli powder (or add more to taste for a spicier flavour)

1/2 teaspoon of ground cumin

1/2 cup water (or add more if you want more gravy in the curry)

1 tsp garam masala (or add more to taste for a spicier flavour)

To prepare:

Rinse garbanzo beans in cold water and drain.

Heat a saucepan on medium heat and heat the oil in the pan. Add cloves, cardamom pods and bay leaves. Fry for approx. 30 seconds and you will smell the beautiful fragrance from the spices coming out…

Keep heat on medium and add chopped onions. Fry the onion and spice mixture for a few minutes, until the onions turn light brown (translucent). Add garlic and ginger paste, stir and cook for 1 minute, stirring frequently.

Raise heat to medium-high, add chopped tomatoes, stir and cover pan. Cook for approx. 10 minutes, stirring occasionally, until tomatoes become soft and break down. The mixture should start to look like a chunky gravy at this point. If not, you may need to cook it for a little bit longer. Add the tomato paste to the mixture and stir.

Take 4-5 tablespoons of your chickpeas and put them in a dish and mash them down a bit. Then add the mashed chickpeas and the balance of the whole chickpeas to the tomato mixture. (The mashed chickpeas will help to create a great gravy for your chickpea curry). Cover and cook on medium heat for 5 minutes, stirring occasionally.

Add salt, red chilli powder, ground cumin and water. Keep heat on medium, stir, cover and cook for approximately 20 minutes, stirring occasionally, until chickpeas have reached your desired consistency. Add garam masala, stir and return to the heat for another minute or so. Check seasoning at this time and add more salt, red chilli powder or garam masala if desired, keeping in mind that the curry should be cooked for another minute after any additional seasonings have been added, to allow the flavours to combine.

When it’s time to eat, serve the chickpea curry garnished with a sprinkling of chopped cilantro (if desired) either over basmati rice or serve with fresh naan bread or rotis.

Note: For the lacto vegetarians out there, this dish tastes great with a side of cucumber raita (in a bowl, mix a cup of peeled, deseeded, finely chopped cucumber and a small deseeded chopped tomato with 2 cups of plain (unsweetened!) yogurt, 1/2 teaspoon of salt (to taste) and fresh ground pepper).

Enjoy! Yum!

Nothing like warming up to some Hot Apple Pie!

Choosing the right warming foods to eat during these below freezing cold days is key nourishing you body and soul. It’s not enough to just take a hot shower and have a bowl of soup. There are in fact some particular foods and spices that warm up your body up from the inside out. The body naturally craves, starchy, heavy and sweet foods during the winter season. So instead of going for the processed stuff like donuts, Alfredo sauces, cakes and pies or other rich and dense foods which leave you feeling lethargic and draggy – not to mention the calories they pack in. Why not try making your own satisfying creations in the kitchen! You can still fulfill your cravings by choosing the right ingredients. Not only will you be satisfied with just one serving but you can also feel great knowing that you made it from scratch!

Choosing warming foods like cooked grains such as oatmeal, brown rice, whole grain pasta’s or baked yams and even a variety of soups and stews are sure to keep you warm during these frigidly cold days. You can even satisfy those sweet cravings with some home baked goodies like muffins and pies made with whole grain flours and natural sweeteners. If you are on the go, get yourself a reusable stainless steel mug and fill them up with warm herbal teas to sip throughout the day. When you are at home, brew yourself your own loose leaf teas or try making your own chai latte’s or dark pure cocoa hot chocolate!
I encourage you to use a variety of warming spices in different ways. Try using cinnamon, ginger, cayenne, cumin, turmeric and cloves. Your body and your taste buds will thank you for their warmth and delicious essence.

Since apples are so widely available during the winter months and there is nothing better then a little cinnamon and nutmeg to warm you up, I decided to make apple pie for my family dinner last night. I have to admit, I love to bake – but pie making isn’t my specialty. So I promise that this recipe is simple enough that anyone can do it… I promise!
I even went the length of making my own ice cream…I know what you are thinking. Ice cream is cold and it’s not healthy! Well not true if you make your own with the right ingredients and warming spices. I now have this amazing ice cream maker which means that I can use anything as the base! So I chose organic pure coconut milk (to read more on the health benefits of coconut milk check out my posting CooCoo for Coconut). I blended that up with some maple syrup, cinnamon and agar for a creamy consistency. Then the whole thing churns and makes delicious “ice cream” that I can put on top of my warm apple pie!

Hot Apple-Cinnamon Pie…”A La Mode”!

Ingredients:

Pie Crust:

1 1/4 cups light spelt flour
1 cup spelt flour
½ teaspoon ground cinnamon
2 1/2 tablespoons maple sugar
Pinch of sea salt
2/3 cup cold coconut butter
1/3 cup ice water

Filling:

4 cups tart apples, such as granny smiths, jonathan or spy, peeled, cored and sliced
3 tablespoons maple syrup
1 teaspoon fresh lemon juice
1 tablespoon arrowroot flour
1 teaspoon cinnamon
¼ teaspoon grated nutmeg

Procedure:

1. Sift the flours, cinnamon and salt into a medium bowl. Add the oil and mix well.
2. Add the ice water gradually to the mixture while continuing to mix the dough. Continue to mix until dough is firm but not flaky. Roll up the dough, put into a bowl, and let it rest in the refrigerator for 30 minutes.
3. Form the dough into 2 balls. Roll one out into a circle with ½ inch thickness. Press into an 8-inch pie pan and trim, leaving ½ in all around.
4. Preheat oven to 350 F
5. In a large bowl, combine the apples, maple syrup and lemon juice. In a small bowl, mix together the arrowroot, cinnamon and nutmeg, then toss with the apple mixture. Add the filling into the pie shell.
6. Roll out the second ball of dough into a circle large enough to cover the pie. Top the pie with the dough, then trim any excess dough and crimp the edges. Cut 3 slits in the top crust.
7. Bake for 1 ½ hours, or until the piecrust is golden.

Serve with vanilla rice or soy ice cream or make your own!