Recipe Share: Chai Spiced Dandelion

 

dandelion chai

I woke up to a chilly, windy morning and my body gave the message it wanted a warm, spicy tea.  Chai is usually my favourite, but I am running a detoxification program, so decided to use dandelion instead.

Now I know we all love the word detox and it conjures up the image of clean, healthy bodies.  Who doesn’t want that right?  I know some of you fear not having your coffee or enjoying your hot beverages. That is about to change!  One of my main messages is to make sure you do have delicious meals to prepare as “diets” don’t work.  Diets make us feel deprived.  Yummy, delicious meals and drinks however, provide satisfaction, satiety and like eating well is FUN! Cause lets face it, eating has become a huge part of our lives.  So Now you can have your cake and eat it too!

Below is a warming tea that is delicious and provides great support for the liver.

Dandelion Root is a favourite amongst health professionals for its cleansing action. Dandelion root assists with fluid retention and helps improve digestion, particularly of fatty foods by its role in increasing bile production. It also acts as a liver and gallbladder tonic.

Naturopaths use Dandelion in tinctures but my preferred method is simply making a dandelion tea especially for  those of you who normally love your sunday morning coffee.

Where to find it? Roasted dandelion is readily available in health food stores and supermarkets (be sure to purchase organic)

Recommendation: 1-2 cups of tea daily

Chai Spiced Dandelion

2 cups brewed dandelion tea (or you could use organic India’s caffeine free chai tulsi masala) 
1 cup almond milk*
1 teaspoon vanilla extract
1/4 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon ginger powder

Add 1- 2 teaspoons honey or maple syrup if you desire


Joyful Preparation: 

Add the brewed tea to the high speed blender ( or thermomix) add the almond milk and spices and blend until desired temperature. If you dont have a high speed blender, warm it in a pan slightly.

Time to prepare ( 3 mins – including making the almond milk)

* Almond milk – 1/3 cup almonds ( soaked overnight) blended with 1 cup water and strained ( dehydrate and save the pulp in the freezer to use for raw cakes & other delicacies) 

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