Browsing Tag

healthy living

Masala Chai

February 28, 2013
calming-chamomile-tea

It’s hard to overestimate the importance of tea in Irish culture. Tea is simultaneously a beverage, a medicine and a social ritual. It’s the sense that a cup of tea and a chat can cure anything. Even if the weather forecast looks dreary I can be sure that a cup of spicy warmth awaits me at the end of my day.

Making this tea from scratch is easier than you might think. Simply steep black tea with cinnamon, cardamom, clove and ginger. You’ll appreciate how the spicy fragrances fill your kitchen. Chai is a centuries-old beverage originating from India. In fact, the word chai  is the generic word for “tea” in Hindi, where as in the west we are referring to “masala chai” or spiced tea.

This tea is a health-promoting beverage and a tonic for the whole body. It strengthens the nervous system, energizes the body, clears the mind, and is both a remedy and preventive measure for colds, allergies and other illnesses.

What do you do to unwind at the end of the day?

chai-tea-ingredients

Masala Chai

Ingredients:

  • 8 cups water
  • 15 whole cloves
  • 3 sticks of cinnamon
  • 20 whole cardamom pods (split the pods first)
  • 6 ginger root slices (1/4 inch thick, no need to peel)
  • 2 tsp. orange zest
  • black tea – 1/2 tsp. loose leaves or tea bag (optional)
  • milk of choice and sweetener to taste

Directions:

  1. Bring 2 quarts of water to a boil in a large pot. Add cloves, cinnamon, cardamom and ginger to boiling water. Cover and boil for at least 30 minutes. Let steep until it reaches desired flavor.
  2. Remove from heat, add black tea and let cool. Strain tea.
  3. When ready to drink, add one part warm milk (rice, oat, nut, soy) to one part warm chai concentrate. Sweeten to taste with honey or maple syrup. This concentrate will keep for 2 weeks in the fridge or freeze it in ice cube trays to add to smoothies.

masala-chai

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Blood Orange, Beet & Fennel Salad

February 22, 2013
blood-orange-beet-fennel-salad

There’s nothing like a trip to the market to really get the creative juices flowing. I was so inspired in fact, that my walk to the market to buy every type of citrus fruit in sight, also yielded another bright idea: a citrus salad. How do you like them apples…err…oranges? I really do believe that eating seasonally is one of the most important steps to take towards personal health, which means choosing more locally-grown fruits and vegetables and preparing them in a way to support the body’s needs. However, it is possible to eat well according to the season, and still have lots of flavor and variety.

My fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets, grapefruit and oranges for color contrast. Served alongside some gorgeous greens, it’s a complete meal to share with someone special. I hope you all enjoy this uncomplicated dish as much as I do. It’s amazing how something so simple can be so mind-blowingly tasty.

Get yourself to the shops quick and pick up some of your favorite fruits before they are out of season! And perhaps get into some of the lesser-known citrus that is sure to please. Ever tried a kumquat? How about a tangelo or minneola? Yum.

blood-orange-beet-and-fennel-salad

Blood Orange, Beet & Fennel Salad

Raw, Vegan & Gluten-free

Serves 2

Ingredients:

  • 1 blood orange
  • 1 medium grapefruit
  • 1 medium red beetroot, top trimmed
  • 1 tsp. fresh lemon juice
  • 1 tsp. fresh lime juice
  • 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
  • 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
  • olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • fresh cilantro leaves

Directions:

  1. Using a sharp knife, cut all peel and white pith from oranges and grapefruit. Place sliced fruit in bowl and add lemon juice and lime juice.
  2. Remove the skin of the beetroot and slice crosswise into thin rounds.
  3. Layer beets,oranges and grapefruit on plates, dividing evenly. Arrange fennel and onion on top. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Garnish salad with cilantro leaves.

(*Photo Credit: my sister, Jenny Norris – jjnorris.com)

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Green Smoothie

February 16, 2013
green-smoothie

I’ve been on a smoothie kick lately. They are so tasty and filling – makes for the perfect thing to eat post morning workout! If you have been cooking a lot of vegan or raw food you’re probably familiar with avocado in desserts.. but have you tried it in a smoothie? Banana, creamy avocado, greens, spicy ginger and tart, yet sweet pineapple makes this drink a tall glass of deliciousness. The Green Smoothie of course makes an amazing breakfast, but it can be enjoyed as a snack or light lunch as well. You can also add kale, chard or other dark leafy green of your choice.

I love sharing new recipes that can are easy to make part of a healthy weekly menu. Fruity green smoothies are easy to rely on for simple and delicious breakfasts and snacks and they provide so much flexibility – you can add or subtract whatever additional ingredients you’re in the mood for.

Green Smoothie

Vegan, Raw & Gluten-free

Serves 1

Ingredients:

  • 1/2 avocado
  • 1 banana
  • a handful spinach
  • 1/2 inch fresh ginger
  • 2-inch slice pineapple
  • 1 cup ice cold water

Directions:

  1. Place all ingredients into a blender. Blend on high until smooth .

(*Photo Credit: my sister, Jenny Norris – jjnorris.com)

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Brussels Sprout & Red Onion Flatbread

February 5, 2013
brussel-sprout-red-onion-flatbread

I woke this morning to find a light dusting of snow outside covering the lawn and streets. The colder temperatures and rain are something I’ve grown accustomed to living in the Emerald Isle, but snow is something so foreign. While looking out the window I pondered what to do to keep warm. My first thought was to build a fire, but that was out of the question. The next thought, of course, is comfort food. At this time of year it has to be something rich, nourishing and earthy. I know just the thing – bread.

I’ve been looking forward to sharing this recipe very much, only because it is really good. This bread does not need much in terms of toppings. It can easily be enjoyed on its own or topped with something a little creative, like Brussels sprouts and red onion.

Cozy up and enjoy the season.

brussels-sprouts

Brussels Sprout & Red Onion Flatbread

Makes 4 flatbreads

Ingredients:

  • 2.5 cups light spelt flour, plus more for shaping
  • 1 cup whole spelt flour
  • 1 cup lukewarm water
  • 1 1/2 Tbsp. active dry yeast
  • 2 Tbsp. olive oil
  • a pinch of sea salt

Toppings:

  • brussels sprouts, shaved thin on a mandoline
  • red onion, sliced
  • crushed red pepper flakes

Directions:

    1. Sift flour into a medium bowl.
    2. Dissolve yeast and salt in lukewarm water. While stirring with a wooden spoon, add to flour and stir in olive oil until well incorporated.
    3. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large bowl. Cover with a clean dish towel and let dough rise at room temperature until dough has doubled in size, about 1 – 2 hours.
    4. Preheat oven to 350° F (176° C).
    5. Transfer dough to a floured work surface. Divide into 4 equal portions. Working with 1 portion at a time, mold gently into a ball. Roll out portion of flatbread dough on a piece of parchment paper or a floured baking sheet. Repeat with remaining portions.
    6. Arrange dough disks on baking sheet and sprinkle with crushed red pepper flakes. Bake bread until it is crisp and browned – about 30 minutes. Top with desired toppings. Share and enjoy!

 

(*Photo Credit: my sister, Jenny Norris – jjnorris.com)

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