Have you ever noticed how a cuppa chai has the capacity to slow down time?  It's like magic! Try it... with a cup of chai in hand, walk down a busy street. Notice how as soon as the warm spices touch your tongue, the traffic quiets, the cars racing by decelerate and the faces of the strangers walking by seem friendlier, even familiar.

There are almost as many recipes for chai out there, as there are people who make it...each adding their personal touch to find a unique perfect blend.  Almost every chai recipe includes ginger, cinnamon, cloves and black, green or oolong tea. Other common ingredients are cardamom, nutmeg, black peppercorns and fennel. In Ayurveda, the sister science of yoga, all of these are considered healthy ingredients. These warming and health-promoting spices help stimulate, balance and support digestion. Ginger is a powerful anti-inflammatory and many times over has been recommended for inflammatory conditions such as arthritis or eczema.  The antioxidant properties of tea are widely known, beneficial to heart health and helping to prevent cancer. Add these with warm milk or soymilk for protein and calcium, and this drink is filled with not only yumminess, but also a powerful, healthy punch!

Like with everything, processed generally is not as beneficial as traditional or homemade chai as their sugar content is high and their spices may also not be as potent. A great recipe for a tasty, homemade chai can be found here.

Okay, so maybe the cuppa chai doesn't literally slow down time, but it does work for you to increase your health and wellness with the hope of lengthening vitality and life...which really is still the gift of time!

Namaste

One of my favourite meals is homemade soup. It is perfect after a good play in the rain or snow. It is soothing after a hard day. It seems to have healing powers when fighting a bug. I love it! A particular favourite of mine is Coconut Curry Soup. This recipe came about when I was looking for a new way to use the post-roast-chicken-dinner chicken stock. Now, to be honest, half of the pleasure of making a roasted chicken/turkey dinner, is knowing that for lunch the next day will be this soup!

I am offering here my recipe using my veggie broth so any vegetarians listening can just omit the chicken and add firm tofu in its place. For other options you can omit the rice noodles and add 1/2 cup uncooked brown rice, quinoa, or orzo in its place. This soup also freezes really well. Pre-portion before freezing so you can warm it up on a low setting in the microwave for a quick, healthy lunch later on!

Coconut Curry Soup ~ makes 6-8 servings (depending on how much your stock reduces while bubbling away)

In a large pot, bring to a boil:

• 4 cups water

Add to the water and bring back up to boil for 5 minutes:

• 2 small onions, roughly diced
• 3/4 cup turnip, finely diced
• 1 cup carrots, roughly diced
• 1 large tomato, roughly diced
• 1/2 tsp celery seed
• 1 tsp fresh garlic, minced
• 2 tsp fresh ginger, minced
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp freshly ground pepper
• 2 tbsp fresh basil, minced
• 2 inch sprig fresh oregano
• 2 tbsp fresh flat leaf parsley, minced
• 1/4 tsp ground cloves
• 1 tbsp lime juice
• 1 tbsp grapeseed oil

Bring down to a gentle simmer for approximately an hour. Pour through a colander, saving only the broth. Put broth back into pot, bring back up to a boil and add:

• 2 skinless, boneless, lean chicken breasts, diced
• 1 tsp cumin
• 1/2 cup sliced mushrooms
• 2 tsp medium curry powder

Boil until chicken is fully cooked. Bring heat down to medium and add:

• 1 can coconut milk
• 1 cup dry rice noodles

Stir thoroughly and allow to bubble gently until the noodles are soft. Delicious when served with a sliced green onion garnish.

*Food Facts* Onions have been found to aid in prevention of cardiovascular disease, diminish the risk of blood clots, protect against stomach and other cancers, and improve lung function, especially in asthmatics...they do more than just add flavour to the soup!

Namaste