Bulletproof Turmeric Tonic Chai
You can up level your chai game with healthy fats and the anti-inflammatory properties of turmeric. This recipe is embraces the concept behind energy-boosting bulletproof coffee, but is adapted for those who prefer a soothing caffeine-free latte. The vibrant yellow color of this chai comes from the curcumin, the active ingredient found in turmeric. Curcumin is sought for it potent anti-inflammatory properties. Turns out, the high-quality fats used in this bulletproof style recipe can help boost its bioavailability. This is an easy-to-make, satisfying and delicious vegan chai latte which you’ll find yourself coming back to anytime you may feel signs of inflammation in your body. Your joints will thank you for it!
INGREDIENTS: 2 rounded tsp Turmeric Tonic Chai (or one sachet); 15 oz. boiling water; 1 TBS coconut oil; 1½ tsp flax seed oil
PREPARATION: Place 2 rounded teaspoons (or one tea sachet) of Turmeric Tonic Chai and 15 oz boiling water in steeping mug and steep for 8 minutes. Remove strainer. Pour liquid into high speed blender with coconut oil and flaxseed oil. Blend on high for 30 seconds. Open lid carefully - it’s hot! Pour back into empty steeping mug and enjoy warm, or chill and serve iced. Yields a single 16 oz. serving
Turmeric Tonic Detox Infusion
A warming & cleansing brew.
INGREDIENTS: 1 rounded tsp TURMERIC TONIC loose herbal chai; 8 oz water, at boiling temperature; juice from 1/2 lemon (or 1 TBS); 1/2 inch piece of fresh ginger, peeled and diced; 1 dash cayenne pepper (optional).
PREPARATION: Infuse herbal tea and diced ginger in 1 cup boiling water for 8 - 10 minutes. Strain.
An empowering vegan milk made with three superfoods. We especially love it served over ice, with cinnamon on top.
INGREDIENTS: 1 tsp TURMERIC TONIC loose herbal chai; 1 cup almond milk; 1/2 tsp matcha green tea powder; 1/2 tsp maca powder; Honey, maple syrup, or agave, if sweetener is desired; Dash of cinnamon.
PREPARATION: Spoon the turmeric tonic herbal tea blend into almond milk, in a small saucepan. Heat over low-medium heat. When it nears a boil, remove from heat, cover and let steep for 8-10 minutes. Strain the herbs out of the milk.
Combine matcha green tea powder with maca powder. Add 2 tsp water and mix into a paste. Once it’s smooth, whisk or blend the paste into warmed the turmeric almond milk infusion.
Sweeten, if desired. Serve warm or over ice. Optional: sprinkle with cinnamon. Yields: One 6 oz latte.
Turmeric Pumpkin Chai Oatmeal
An overnight oatmeal that’s ready to meet you with sunny flavors and protein when you get out of bed. It’s filling, delicious, and will fuel your energy level throughout the morning!
INGREDIENTS: 1 TBS TURMERIC TONIC loose herbal chai; 2 cups almond milk;1 tsp honey; 1/2 ripe banana; 1/2 of a 15 oz can (about 2/3 cup) pumpkin; 2 TBS hemp hearts, chia seeds (or a combination of both); 1/4 cup golden raisins (optional); 1 cup rolled oats;
PREPARATION: Stir the herbal chai blend and honey into the almond milk, over medium heat, in a heavy saucepan, until well blended. Increase the heat and continue to stir, up until the milk mixture begins to come to a boil. Remove from heat, cover, and let steep for 8 - 10 minutes.
Mash the banana. Add pumpkin, seeds, raisins (optional) and combine well. Stir in the oatmeal, and transfer this mixture to a 32 oz mason jar.
When the turmeric chai milk has finished steeping, pour it through a sieve into the mason jar with oatmeal mixture. Mix carefully. Close the lidded jar and place in refrigerator overnight.
The oatmeal is delicious served as it is, as well as with fruits, nuts, or more seeds added. You may choose to sweeten with additional honey or some maple syrup. Yields: 6 servings.
Creamy Turmeric Chai Rice Pudding
This beautiful, creamy golden rice pudding makes a satisfying dessert, which is healthy enough to serve as a treat for treat.
INGREDIENTS: 1 TBS coconut oil; 2 cups short grain or arborio rice; 1/2 tsp salt; 2 cups almond or cashew milk; 1 can coconut milk; 1/2 cup honey; 2 TBS TURMERIC TONIC loose leaf herbal chai; 3/4 cup golden raisins (optional);
PREPARATION: Heat the coconut oil over medium heat, in a heavy saucepan, until melted. Add the rice grains, stirring until well coated. Continue heating until the rice becomes fragrant and just begins to brown. Add 1 quart water and salt to the pan. Bring to a boil, then decrease heat to simmer, until the rice is cooked and soft. (about 20 minutes). Remove pan from the stove and keep covered.
Pour the milks honey and chai blend into a separate saucepan. Heat over medium-low heat, stirring constantly until the honey and is fully blended. Remove from heat, cover and let stand 8-10 minutes, allowing the chai blend to infuse. Strain out the spices, and add the golden milk mixture to the pan with the rice. Stir to combine.
Bring the pan back to the stove and cook over medium-low heat for about 10 minutes, stirring frequently, until the pudding is at your desired consistency. Add the raisins (optional) and stir to combine them evenly throughout the pudding. Taste and season with additional honey or some maple syrup, if needed. You may serve this garnished with toasted coconut.