Big Magic Chai

I love this recipe. The ritual of taking 30 minutes to make this magical creation and the physical relief I feel every time I drink it is amazing. 

Elizabeth Gilbert has been a big teacher to me through her book Big Magic and her open sharing on social media.

I, personally, think we need many more teachers like her, sharing the vulnerable, the messy and behind-the-fame parts of their lives. It helps us to understand that these powerful people are human too. 

For a little magic, warmth and health in your life this winter, I bring you Big Magic Chai.

Big Magic Chai Recipe

Bring 3 cups of water to boil.

Add:

• 3 Cinnamon sticks
• 1 to 2 inches of ginger, diced
• 1 teaspoon of cloves
• 1 teaspoon of whole black pepper
• About 8 - 10 pods of cardamom, crushed.

Bring it all to a boil, let it simmer, covered, for about 10 minutes.

Add 2 black tea bags. (If you like, you can throw a vanilla pod in there at this time, as well. If you want to go really nuts, throw a star anise in there, too. But be careful. Star anise is the beets of spices — it takes over EVERYTHING.) 

Simmer again for about 5 minutes.

In the bottom of the biggest mug you've got, put a tablespoon of honey, a teaspoon of turmeric powder, and a tablespoon of coconut oil.

Take a bit of the chai liquid, put in the mug, and whisk it until the honey, turmeric powder, and coconut oil are all blended.

(Alternatively, you can blend it all in a blender, but it works with a whisk nicely.)

Now fill your giant mug 3/4 of the way with hot strained chai liquid.

Heat up (or froth up) some milk or milk-like substance of your choice. (I go old school, like they do in India, and I always use cow's milk — but feel free to use whatever milk-like product you like.) Top off the mug with the hot milk, and stir.

Sprinkle with cinnamon.

Drink that mother down, preferably while reading a good novel.

WILL CURE ALL*

Heart, 
LG

Green soup Recipe...(ish)

Veggie soups are forgiving and flexible and it's important to pay attention to what flavors you enjoy to get the right balance for you. This recipe is based off of a recipe from Real Food All Year. 

The miso in this soup gives a great umami flavor and you'll feel great after eating this. Very clean, simple and easy to do.

I love the farmer's market, so this soup is for spring bounty, but again it can be totally flexible.

INGREDIENTS:

PHASE 1:

• 1 bunch carrots
• 2 lbs thin skinned potatoes
• spices

PHASE 2:

• Heavy fat of choice: butter or  coconut oil or ghee
• Allium of choice: Leeks (or green onions or onion or garlic)

PHASE 3:

• 1 pint broth (veggie or meat)
• 3/4 lb of nourish green or mix (spinach, kale, chard, dandelion green - only use partial)
• white miso paste

KITCHEN TOOLS:

This is easiest to do with a hand blender & it's nice to have a fine mesh strainer if you want a super smooth soup.

Nutrition note - 

we are leaving potato skins and carrot skins on because they are the most fibrous. Fiber is super important not only for regular digestion, but to truly help our organs cleanse out toxins. If you want to read more click on this article.

INSTRUCTIONS - 

PHASE 1 - ROAST

Preheat oven to 400F degrees. 

Wash potatoes, take out eyes, and cut into quarters.

Cut tops off carrots, scrub with veggie brush to remove any dirt.

Toss carrots and potatoes with spices of choice (I used brown & yellow mustard seeds and some coconut oil)

Place on baking sheet and roast for approximately 40 minutes or until they can be pierced easily with a fork. When cooked, remove from oven.

PHASE 2 - SAUTE

Chop allium of choice. You want about 1/2 cup - 1 cup

In a large stock pot, heat 3 Tbsp of the fat of choice over medium heat (if the allium starts to brown, turn the heat down)

Add allium and let soften with heat and fat.

Once allium is softened (about 10 minutes), add roasted veggies & stir

PHASE 3 - BLEND

Add pint of broth and spinach, let simmer for about 10-15 minutes

Once spinach is soft, add 3Tbsp miso and use hand blender to mix until texture is smooth and even

Taste soup and add more miso or spices if needed

OPTIONAL PHASE 4 - STRAIN or THIN

STRAIN - Because we are emphasizing the nutritional value of fiber, little bits of potato skins and leftover spices are no bother to eat as they soften when cooked. BUT you can use a fine mesh strainer to strain out the excess if you don't like the chunky bits.

THIN - this is a thick soup with the nature of the potatoes, so it can be nice to add chicken broth or other broth to thin it out and add a little bit of extra.