Spiced Chai Concentrate

Outside the window, fluffy snowflakes drift towards the earth, and I am glad to be cozy warm in my breakfast nook. I feel lucky to have large windows lined with a hug-your-legs-in-bench and pretty stained glass for the sun to filter through, leaving rainbow patterns on the table. It is one of those days when you just feel lucky to be here, now, surrounded by such beauty. These moments are to soak in, hold onto tight and revisit as often as possible. 

Oh, I forgot to mention the chai in my hand, which is most definitely contributing to this fuzzy feeling. Maybe it is causing it- who knows. Chai seems to have that power. 

I made this version with gunpowder green tea, because my lovely mother gave me a bag for Christmas and I enjoy the antioxidant-rich boost it lends to a morning tea. For a more traditional version, you can certainly substitute black tea or rooibos (for a caffeine-free version). I also threw in a bit of  calendula (the yellow flowers) because I love the subtle floral notes against the spicy cardamon and black pepper, but again- completely optional. In general, this tea is great for optimizing digestion, fighting inflammation and balancing hormones. 

Bottoms up. I hope this brings you as many warm and fuzzies as it did me. 

Spiced Chai Concentrate
Makes 4 cups, enough for 6 drinks

Ingredients

4 cups water
1 stick cinnamon
2-inch piece fresh ginger, sliced 
7 crushed cardamom pods
10 whole cloves
¼ tsp. freshly ground black pepper
½ tsp. freshly-ground nutmeg
1 tsp. orange zest
1 tbs. calendula (optional)
1 tbs. raisins
1/8 tsp. salt

2 tbs. green tea (or black or rooibos)
1 tbs. honey
1 tbs. vanilla extract






Directions

Bring water through salt to a boil over high heat. Remove lid and simmer for 15 minutes. Turn off heat, add green tea, and let steep for 2-3 minutes. Strain into a quart size mason jar and stir in honey and vanilla. Store in the refrigerator for up to 2 weeks. 

To prepare your drink, mix concentrate with milk, unsweetened almond milk or coconut milk, either hot or cold, and sweeten with honey to taste. A greater proportion of concentrate to milk will result in a stronger drink- I like my 1:1. For a richer drink, use a dash of half-and-half or full-fat coconut milk. 

For optimal enjoyment, slip into sweatpants, cuddle up with an animal of choice and linger over each sip. 

Relax. Eat Well.

Almond Butter Pancakes for One

I have to admit, I am not a huge pancake person. But once in awhile, they definitely hit the spot. Particularly on cold mornings, when a hot mug of coffee and killer breakfast are needed to make it through the day. And it has definitely been one of those weeks around these parts. B-I-T-T-E-R cold.

Here is what makes these pancakes different: they actually fill you up with long-lasting energy, avoiding the spike-and-crash roller coaster ride typically experienced after flour-filled breakfasts. Packed with high quality protein and fiber along with a subtle sweetness from unrefined sugars, these little guys made my morning topped with a dab of homemade jam and a dusting of cinnamon. Oh, and don't forget the coffee.

Hopefully this lands in your inbox just in time for a Saturday morning treat. I hate leftover pancakes, so created this recipe for one, but it can certainly be doubled, or quadrupled, if you feel like sharing. 

Almond Butter Pancakes for One

Ingredients

1 Tbs. Almond Butter

1 Egg

1 ½ tsp. Flax Seed Meal

1/2 Small Banana

1/8 tsp Vanilla extract

pinch of sea salt

Topping choices: Homemade jam, maple syrup, banana slices, fresh berries, cinnamon, whatever your heart desires...

Directions

Preheat a cast-iron pan over medium heat. Mash banana in small bowl and add almond butter and flax seed meal. Add the egg, vanilla extract and salt while whisking with a fork.

Once pan is hot, coat with a touch of coconut oil or butter. To make small pancakes, pour in 2 tbs. of batter at a time (makes about 3). These cook fairly quickly, so as soon as you see bubbles forming, flip and cook for an additional minute on the other side.

To serve, top with your favorite toppings and enjoy immediately.

Relax. Eat Well.

Apple Cider Donuts

Ok, I have to admit first thing- these contain no apple cider. But Applesauce Donut did not have the same ring- and the spices and flavors just sing cider to me. So please excuse my blatant misnomer and embrace my benign intentions of conjuring up the most comforting, perfectly-spiced baked good possible.

Everyone loves a good donut. Let's just admit that as a group. With a steaming cup of coffee, preferably kicking off a road-trip, there is nothing quite the same. When we were crossing the country, or traveling throughout the west, the California 24-hour donut shops were a mandatory stop.

However, let's be honest. Although they taste like heaven, most donuts leave you feeling like crap-ola. So naturally, I had to come up with an alternative (especially given my donut loving-partner in crime). These donuts are based around freshly ground brown rice- providing whole grain fiber and powerful manganese and selenium. Unlike typical donuts that spike blood sugar levels, these provide long-lasting energy with quality carbohydrates, fat and protein.

But I promise you, it is the fresh orange zest and ample ground spice that send them over the top.

The soaked ground flax serve as a egg substitute- providing a binding quality without the animal protein. If you are siked on farm fresh eggs, simply substitute with 2 eggs.





The one catch- they do require a donut-maker. I am sure an oven-baked version would work with a donut pan, although I have not tested it and can not offer oven temperatures or cooking times. I am sure a little experimentation and a watchful eye will lead you in the right direction.

Apple Cider Donuts

Makes 20 small donuts

Ingredients

2 tbs. ground flax mixed with ¼ cup water

Zest from 1 orange

2 cups unsweetened applesauce

½ cup maple syrup or honey

1/3 cup extra-virgin olive oil

2 cups brown rice flour, preferable freshly ground

1 ½ teaspoon baking soda

1 teaspoon cinnamon

¾ tsp. pumpkin pie spice (mixture of allspice, nutmeg, cloves, cardamom and ginger, freshly ground if possible)

½ teaspoon salt

Directions

Preheat donut maker.

Grind rice flour freshly if possible.

Puree flax mixture, zest, applesauce, honey and oil in a medium bowl. Whisk flour, baking soda, cinnamon, pumpkin pie spice and salt in a large bowl. Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined.

Spoon mixture into donut maker and bake for 5 1/2 minutes. Cool on baking rack before storing in an airtight container. Can be stored for 3-4 days, or frozen for delayed enjoyment.

Baked Sweet Potato in a West African Peanut Sauce

With our new winter wonder landscape, I find myself craving hot meals more than ever. Comforting, sweeter flavors- most often involving root and storage crops of some sort. My kitchen has been graced with steamy soups and stews, roasting beets, and crispy carrots over the past few weeks.

This recipe is one of my favorites because it meets all the criteria while adding some interesting flavor spins- mainly in the west African direction. Hints of toasted spices, salty peanut butter, spicy ginger and fresh herbs combine with sweet and fluffy roasted sweet potatoes to produce winter nirvana.

And of course, as we edge towards the new year, it is always nice to start eating a bit lighter. I enjoy this as a main dish with a fresh green salad on the side and call it a meal. Satisfying, deeply comforting and still quite light. Sweet potatoes offer a grounding force, connecting back to the soil during the time of year where we forget what worm-ridden earth feels like in between our fingers. High in magnesium, potassium and fiber, sweet potatoes have proven to promote heart health by relaxing artery walls.

West African Peanut Sauce

Serves 6

Ingredients

   

    3 large sweet potatoes (I like garnet yams)

      1  tablespoon coconut oil

      1/3  cup  red onion, finely chopped

      1  tablespoon  fresh ginger, grated

      2  garlic cloves, minced

      1 1/2  teaspoons  ground cumin

      1 1/2  teaspoons  ground coriander

      1/8  teaspoon  ground red pepper

      3/4  cup  water

      3/4  cup  tomato sauce

      1/4  cup  peanut butter

      1  teaspoon  raw cane sugar

      1/4  teaspoon  salt

    2 tbs. chopped fresh cilantro

Directions

Preheat oven to 425 degrees. Scrub potatoes well and poke each with a fork several times. Place potatoes on a baking sheet (they will ooze!) Bake for 45 minutes to 1 hour, or until soft all the way through.

To prepare the sauce, heat oil in a medium skillet over medium-low heat. Add onion, ginger, and garlic and cook 3 minutes. Add cumin, coriander, and pepper; cook 1 minute. Add ¾-cup water and next 4 ingredients (through salt), stirring until smooth; bring to a simmer. Cook 2 minutes or until thick. If desired, place sauce in a blender and blend to preferred consistency.  Sprinkle with chopped cilantro and serve.

Relax. Eat Well.