This is a Chai recipe not just for rainy days but for any time you want a little break from whatever you’re doing. I love chai and I make this twice a day. Once for breakfast and then again mid-afternoon. I’m a chai addict. For me there is no day without it.
Serves two and more… depending on the cup/mug you use.
- Three cups of water
- One tablespoon loose leaf black tea
- One tablespoon anise seed
- One half tablespoon cardamom seed
- One cup of evaporated milk
- Sugar or sweetener as desired
Add one tablespoon of loose leaf tea to 3 cups of water and bring to a boil (I buy my loose leaf black tea from a local Indian store).
Add a tablespoon of anise seed
and a tablespoon of green cardamom (I get my spices from the local Indian store)
Boil for a minute (at this point I add half tsp ginger powder sometimes If I want a more wintery mix in my chai)
Add a cup of evaporated milk (I use whole but fat free is ok too) and bring to a boil. Watch this closely because I have had many accidents at this point with boiling tea all over my stove. As soon as it comes to a boil, remove from the stove and pour into a teapot.
I have a teapot with a built-in strainer so I pour it directly into it. Works great for me but before I had this teapot I would pour it through a strainer into a regular teapot or a jug. Pour into cups and sweeten with sugar or sweetener. I use Splenda. Hubby uses Stevia.
Enjoy! The tea will keep for the day and you can warm it up as needed. You can refrigerate it for four or five days and it tastes just as good. Just remember to strain it and not leave the tea leaves in the mix.
When I can’t get to the beach, I love to cook. I like to eat everything raw and the rest of my family prefers cooked. This recipe works well for all of us. It combines cooked and raw vegetables. There are many ways to vary it. Use your imagination. I’m using some of the ingredients I love and always have in my kitchen.
- Two cans of chick peas (drained, rinsed)
- Four frozen fish filets (Tilapia is what I happen to have today)
- One medium yellow onion
- Handful of parsley leaves
- One bunch of celery
- Seven or eight baby carrots
- Seeds of one pomegranate
- One lemon (you can add apple vinegar as well)
- One tsp each dried rosemary and thyme and salt to taste
Chop the onion and add half the onion with a tablespoon of cooking oil in a sauce pan and cook for five minutes (I use canola for cooking and olive oil for raw)
Chop the celery and carrots. Add half the celery and all the carrots to the onions in the saucepan.
Add a tsp each of dried thyme and dried rosemary.
Add a cup of water or enough to just barely cover the chickpeas. Cover with a lid and simmer on low heat for an hour. At this time, get the frozen tilapia out and leave on the counter to thaw.
While the chickpeas are cooking, wash the raw vegetables and herbs.
Chop the parsley and mix with the remaining chopped onion.
Add the pomegranate seeds, onion, parsley, remaining celery, and the juice of one lemon. I sometimes add apple vinegar also. Add salt to taste. I use an iodized sea salt.
Use a slotted spoon to lift the chickpeas into the raw mix.
I sometimes bake the tilapia (still frozen) at 360 F for 25 mins or I fry thawed for about five minutes on medium to high heat or until soft and flaky. Serve while fish is hot and the vegetable mix is cool.