Chai Spice Tea

This is my ‘loose’ recipe – my mix changes on a weekly basis.  Add or subtract whatever you like.  I’m a fan of spice, so sometimes I even add chilli and fenugreek depending on my mood.

• 2t black pepper corns
• 3T dry ginger root (ginger powder will work)
• 3t nutmeg (use whole nutmeg and grate it)
• 3T whole cloves
• 2 cinnamon quills
• 6 whole star anise
• 2T rooibos tea
• 4T powdered mixed spice
• 2T green tea
• 1 1/2T green cardamom pods
• 1/2C strong black tea of choice

Put your cardamom, cinnamon, and star anise in a mortar and pestle.....
Smash it up.
Mix with other ingredients.
Store in an airtight jar and use whenever the mood is right.

Brew however you like – I’m crazy for really strong tea, so I put it in a very fine mesh tea infuser lined with cheesecloth (so all the powdered bits don’t escape and make sludge at the bottom, ick).  I let it steep for about 10 minutes in boiling water, then add honey and a tiny splash of milk.  This is my usual cuppa, but in the evenings when I want something a little more hearty and comforting, I steep the tea in vanilla soy milk and add a bit of maple syrup.  Warm, sweet, milky, spicy – makes for one sleepy and satisfied Lou.  If I am feeling particularly raucous I even get my essential oils in on the action - a drop of clove & ginger (in a BIG brew, as these oils are strong, PonyBoy) really get the party going.

Once again - who doesn't love a good snack bar!?

Cinnamon Spiced Apple Oat Bars:

• 1/2C oatmeal
• 1/2C whole oats
• 1/4C chopped cashews
• 1/4C chopped almonds
• 1/4C chopped dried apple
• 2T currants
• 1T ground cinnamon
• 1/2t salt
• 1/4C sesame seeds
• 1/3C apple sauce
• 13T coconut oil
• 2T peanut butter
• 1/4C brown rice syrup

Dry toast cashews, almonds, sesame seeds and whole oats (in separate batches) in a fry pan.  Combine with chopped dried fruit, oatmeal, cinnamon, salt and apple sauce in a medium sized bowl.

Combine coconut oil, peanut butter and rice syrup in a small saucepan and melt together.  Once the mix has combined, take off heat (you do not need to boil and simmer this mix) and carefully combine with all other ingredients.

Pack down tightly into a lined baking tin, and chill until firm enough to cut into bars/squares.

When you have little ones that like to eat puree/mash then this is a little treat that is better than packaged crap.  Also good for bigger kids wanting to fill up and munch-down on those reusable pouch-thingies.  Perfect for a cool winter morning - or I even enjoy this cold with a fancy little fruit salad and chopped nuts.

Fruity Millet ‘Custard':

2 Big Serves

1/2 cup millet

2C full cream milk (whole milk) or non dairy alternative - full fat coconut is amaaaaazing.

1t mixed spice (or plain cinnamon)
Small pinch of sea salt


3 medjool dates, pits removed

1 pear (or apple) cored but leave the skin on - good fibre!



Roughly chop your dates.  Peel, core and chop pear.  Place all ingredients in a saucepan, bring to the boil and then reduce to a simmer.

When almost all of the liquid has been absorbed (around 20 minutes, it may take longer) turn of heat, pop on the lid and let sit for 10 minutes or so.

When cool enough, blend in a food processor so you get more of a smoother texture for the fuss-pots.

Everyone loves a good snack bar, no?  I have waged many a battle in my household against packaged snack bars..... creating my OWN healthy munchies!  Obviously sometimes the packaged stuff creeps in, but if I can keep the cupboards full of home-made stuff 95% of the time, I am winning - right!?  (Please tell me I am winning!?)



Healthy Munchie Bars
1/3C sesame seeds

1/3C coconut

3/4C whole oats, whizzed up in a food processor to meal

1/4C dried cranberries, finely chopped

1/4C shelled pistachios, chopped

1/3C cashews, chopped

1/4t sea salt

1T ground flax seed, 2T water

1/2C tahini

1/4C honey

Dry toast sesame seeds, coconut, oats and cashews.  (I do each ingredient separately in a fry pan, but you could do it all in one go on a large baking sheet in the oven, just make sure to stir a few times to get an even toast).

Combine with cranberries, pistachios, salt and mix well in a medium sized bowl.

Mix flaxseed with water and let sit for a few minutes.

Melt honey and tahini together, bring to the boil and reduce to a very low heat.  Add in your flax.  Simmer for a few minutes – the longer you cook the honey mix, the crisper and crunchier your end product will be.  I usually cook my honey to a ‘soft ball’ stage – when a drop of the mix is put in water, it will form a soft ball (toffee making talk).

Combine honey mix with dry mix.  Make sure everything has been incorporated, and then push firmly into a lined baking pan of choice.  Really pack it down. Use your yoga muscles.  Chill in fridge until firm, yet still flexible enough to cut into bars.