Yogi Tree
  • About
  • Placenta Encapsulation
  • Blog
  • Yoga
    • Prenatal Yoga
  • Store

DIY Chai - spices and all.

7/9/2015

1 Comment

 
Picture
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.
1 Comment

Legit Yogi Treats (Laddoos)

7/8/2015

0 Comments

 
This dish is inspired by the traditional besan laddoo (basically, I wanted to make something out of some chickpea flour I had sculking in the back of my pantry, and I wanted SWEET).Usually these are made with tonnes of ghee (which you could use in place of the coconut oil) but I have cut that down by subbing in some apple puree and ground flax seeds.  Any dried fruit or nuts will work, I just used what I had in the cupboard.  These are usually made and eaten for  Ganesh Chaturthi, which celebrates the birthday of Lord Ganesha who is the God of wisdom, prosperity and good fortune.  You are meant to offer him sweet delicacies, so I hope he approves of these – I could use a little luck and wisdom (and a bit of spending money, cheers dude).
Picture
  • Apricot Cashew Cookie Balls (Lou’s Laddoos) :

    5T besan (chickpea flour)

    1t polenta

    2t brown rice flour

    1T coconut oil

    5T apple puree

    2T finely chopped unsulphured organic dried apricots

    1T maple syrup stirred into 2T hot water (if you like really sweet, make it 2T maple, 1T water… or 5 drops of liquid stevia, 1T maple syrup, 2T water if you are watching your sugar intake).

    1/2t salt

    1/2t vanilla extract

    1/8t cardamom

    3/4t cinnamon

    1/8t tumeric

    1/4t ground ginger

    Tiny sprinkle freshly ground nutmeg

    1/8t ground cloves

    2T cashews, finely chopped + dry roasted



  • Dry toast your spices in a fry pan until they become fragrant.
  • Toast your cashews until golden brown, and chop finely (if they are too chunky they stop the balls from forming).
  • Melt coconut oil with apple puree over a gentle heat.
  •  Mix in chickpea flour, brown rice flour, polenta, spice mix, salt and roast for 7-10 minutes over a gentle heat.  Mixture should clump up, and form a kind of ‘ball’ eventually – cook mix well as you don’t want the balls to taste of raw flour.
  • Add in apricots, vanilla and the water/maple mix, and continue cooking until this is absorbed.
  • Take off the heat, stir in nuts.  When you can handle the mix (should be still very warm) take tablespoons of mixture in hands and roll into balls.
  • Serve as is, or I like to dip them in thick yoghurt.  For a really sweet hit, dip in my Caramel Cashew Cream.  They are great on a tropical fruit platter – think mango slices, pineapple, fresh coconut meat, sprigs of mint.  Divine.
  • Balls  keep well in an airtight container (1-2Weeks) I store mine in the fridge
  • 0 Comments

    Apple Cinnamon Oat Bars

    7/8/2015

    2 Comments

     
    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.


    Picture
    2 Comments

    Fruity Millet Custard - inspiration for the pouch

    7/8/2015

    0 Comments

     

    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.




    Picture
    0 Comments

    Green and Pink..... delicious hues.

    7/8/2015

    0 Comments

     
    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. 


    Picture
    0 Comments
    <<Previous
    Forward>>
    Powered by Create your own unique website with customizable templates.