This Steak and Vegetable Pie is a really quick to prepare and makes for an easy, super delicious meal. The pie filling slow cooks in one pot. Try to make this ahead of dinner time to allow the pie filling to cool off. If you’re ever missing any of the vegetables on the ingredient list,…
Search Results for: tea
This simple, very tasty Garlic Ginger Soy Caramelised Steak is a fabulous mid week meal or entertainer. My kids say it’s like the steak at a Japanese teppanyaki grill. It’s such a simple but healthy, delicious way to enjoy a lovely grass-fed steak. Take a look at the variations (below the main recipe) for suggestions…
This zesty Lemon Crumble Tea Cake is so quick and easy to make and even quicker to eat. It is very tart so if you prefer a sweeter tart, add an extra couple of tablespoons of rapadura to the curd. I know the next time you are offered lemons from a friendly neighbour, you’ll be…
This Passionfruit Coconut Tea Cake is beautifully moist and bursting with flavour. I love the combination of passionfruit and coconut in a cake. This is one cake that will leave you feeling very satisfied. Naturally dairy and gluten free, this is a great choice to make when there are a number of dietary requirements for…
This Lemon Blueberry Yoghurt Tea Cake is a classic combination of blueberry and lemon is so perfect in this moist yoghurt cake. It’s super easy to make and delicious with a cuppa.
It can be made simply by hand or with a regular food processor and I’ve also included the Thermomix method.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Lemon Blueberry Yoghurt Tea Cake
- 2 free-range or organic egg/s
- 120 g full-fat natural yoghurt – or Greek yoghurt (½ cup)
- 80 ml macadamia nut oil – or melted butter or olive oil (¼ cup)
- 170 g rice malt syrup, honey or maple syrup – (½ cup)
- 1 lemon/s – zest and 3 tbsp juice
- 1 tsp vanilla – extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 200 g white spelt flour – (1 ¾ cups)
- 1 cup blueberries – fresh (can also use frozen but do not defrost)
- Preheat the oven to 170°C/340°F (fan forced). Line a 23cm x 13cm loaf tin with baking paper.
- In a food processor or mixing bowl beat the eggs, yoghurt, oil, sweetener, vanilla, lemon juice and zest and vanilla until well combined. If using a Thermomix, 30 seconds speed 3.
- Add the baking powder and soda and sea salt and mix for 5 seconds to just combine. For the Thermomix 5 seconds, speed 4.
- Fold in the flour until just combined. Don't over mix it, just combine gently. For the Thermomix lid locked flour symbol for 2 rotations. Then gently fold in three quarters of the blueberries.
- Pour into your lined baking tin, top with the remaining berries and bake for 45 minutes or until firm in the centre.
- As is or with fresh double cream.
Gluten-freeReplace the spelt with a gluten-free premix. You can also sub with the same volume of almond meal plus 2 tbsp or arrowroot or tapioca starch.
Dairy-freeReplace the yoghurt with coconut yoghurt.
Wholemeal cakeYou can certainly make this with wholemeal spelt (when I was testing it, only white spelt flour was available for some strange reason).
Loved this tea cake recipe, let me know in the comments below…
This is my low sugar, wholegrain version of my nan’s Apple Tea Cake. It’s very reminiscent of the mouthwatering cake my nan used to make me as a kid, only a bit nuttier being made with wholemeal spelt. It’s really quick and easy to make too. Perfect for having with a cup of tea, as the…
This refreshing Peppermint Lime Iced Tea was created by my 12 year old son. It’s quick and easy to make and the perfect drink for a hot day. If you want to make it ahead, assemble it and add the ice at the last minute. This is a great standard recipe for any iced tea,…
I think it’s wonderful how food memories are formed – I have many but one of my most vivid is for Chai Tea Latte (the fancy ‘cafe’ name) given to India’s national beverage – Masala Chai, or just Chai.
My husband and I spent over 6 months living in our most favourite country (besides Australia of course) and definitely sampled our fair share of Chai. Almost every town we visited claimed ‘the best chai in India’ – though some of the best we had were from the chai wallah pacing the length of the trains (at all hours) with an urn on his head crying ‘chaiiiiyyyy, chaiiiyyyy….’ over and over. It was almost always sold in a small terracotta cup which when done, you threw out of the train window or smashed on the pathway (not a takeaway or foam cup in sight).
Like coffee, there was good and the not so good. Some chai brews were SO sweet that my husband called them ‘hot soft drink’.
The origins of Chai tea is steeped in Indian history and the ancient medicinal philosophy of Ayurveda. So traditionally, each family would have their own recipe based on the constitutions of family members. The blend of spices contains medicinal and healing properties such as relaxing the digestive tract, elevating the metabolism, and increasing waste and toxin excretion.
So on my stove top, far removed from the most fascinating and diverse country I have ever visited, I thought I’d introduce you to my recipe for a delicious, healing chai – and one of my most favourite hot drinks. This is a far cry from a chai tea bag or the flavoured syrups used in coffee shops in Australia – way more delicious and actually healing. It is also something my kids really love and something I believe helps to keep us well through winter.
Why is it healthy?
The spices are all wonderfully supportive to digestion and the respiratory tract so perfect for winter sickness:
Cloves – anti-oxidant, anti-inflammatory, anti-parasitic, calming and soothing to the gut and lungs
Cinnamon – anti-oxidant, anti-inflammatory, anti-microbial, improves circulation, balances blood-sugar levels
Cardamon – anti-oxidant, anti-inflammatory, anti-microbial, improves circulation, calming and soothing to the gut
Ginger – improves circulation, anti-inflammatory especially to the gut, respiratory and muscular-skeletal systems
Turmeric – powerful anti-oxidant, anti-inflammatory, anti-microbial and supports liver function (and, therefore, digestion)
Coconut oil – anti-microbial and offers immune support. It also helps to support the assimilation of the fat-soluble nutrients in the spices.
Vanilla – anti-oxidant and anti-inflammatory
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Immune Supportive Chai Tea Latte
- 250 ml milk (1 cup) of your choice (half milk half coconut water is yum too)
- 2 clove/s
- ½ cinnamon quill
- 3 cardamom pods -bruised by pressing with a knife or fork handle
- 2 slices ginger root
- 1 tea bag -fair-trade black, white or green tea or rooibos tea for caffeine-free*
- ¼ tsp ground turmeric (or a slice of fresh root if you have it, optional but strongly recommended
- 1 tsp coconut oil - or ghee (optional)
- ½ tsp vanilla - powder, extract or essence (optional)
- 1 tsp rice malt syrup or honey - to taste
- *Rooibos tea is available from the tea aisle of supermarkets or health food stores. It is what I chose mostly (I'm a bit caffeine sensitive), always my choice for my kids.
- In a small pot, place your milk, cloves, cinnamon stick, cardamom pods and ginger and bring to a very low simmer for 5 minutes. If you are using the fresh root of turmeric, add this now too.
- Add the tea bag and continue to simmer very gently for a few more minutes.
- I just use a spoon to hold the solids aside as I pour the delicious liquid into a cup to enjoy.
- Sweeten to taste and mix in the optional turmeric powder, coconut oil, ghee and vanilla powder.
Dairy-free and veganSubstitute the milk for either almond milk (home made is best, otherwise choose a vegetable oil and sugar-free brand). You could also use a mix of almond milk and coconut milk for a creamier chai.
Fructose-friendlySweeten with rice malt syrup.
Coconut-freeReplace the coconut oil with ghee or just leave it out.
How do you like my real chai? Post a comment or rate this recipe.
There’s something soothing about a warm cup of tea when you’re feeling run down. But not any old tea will do. With people dropping left right and centre at the moment with colds, flu, and all manner of dreaded bugs, I thought I’d share this immune supportive tea recipe – a remedy I rely on to keep myself and my family well.
I also use this remedy to treat a respiratory infection. It really helps relieve symptoms and shorten the duration and severity of the infection. This immune tea is my take on the infamous hot lemon and honey drink my mum used to make me as a child, only packing much more of a medicinal punch.
- The turmeric is anti-inflammatory, antibacterial and antiviral. This, combined with the anti-inflammatory effects of ginger, means that both are wonderful for treating the congestion associated with respiratory infections.
- Honey has been used for centuries to reduce inflammation, promote healing and reduce infection. But not all honey is created equal. Processed honey has no medicinal qualities. Real, raw honey possesses these properties, with some types of honey more potent than others. Manuka honey is a type of honey which is potently antibiotic and is receiving much attention in the medical community for its medicinal qualities. It or another raw medicinal honey would be your best choice here.
- Lemon obviously donates a little hit of vitamin C. But it is the zest that impresses the most. Lemon zest is very nutrient dense, an amazing antioxidant and is very anti-bacterial too. It is also very good for stimulating digestion and breaking down mucous. Where ever a recipe calls for lemon juice, always incorporate the zest too.
So now for my immune tea…
- 500 ml boiling hot water (2 cups)
- 1 organic ginger tea bag (or a 1 cm slice of fresh ginger root, diced or grated)
- ¼ tsp ground turmeric (or a 1 cm fresh piece of root, diced or grated)
- 1 tbsp manuka or raw honey -more or less to taste
- 1 lemon/s -juice and zest
- Pour the boiling water over the ginger, turmeric, and optional coconut oil.
- Let it sit for a few minutes before adding the zest and juice.
- Add the honey then simply sip yourself well.
Supercharge itSimmering the ginger and turmeric root in the water for 5-10 minutes will make a more potent brew.
Boost itAdd a tablespoon of extra virgin coconut oil to the tea.
VeganTo make it vegan, replace the honey with maple syrup or rice malt syrup.
Do you have any homemade remedies you swear by to prevent or treat colds and flu? I'd love you to share by commenting below.
This Chinese Five Spice Roast Chicken is super quick and easy to make and produces the tastiest roast chicken. If you’re after up-levelling your roast chicken game – this recipe will do just that! Instead of roasted potatoes, go with rice on the side and lots of greens or a salad. Take a look at…
5 Day Budget Friendly Meal Prep Plan / 1 This Meal Prep Plan is designed to give some breathing room in the budget for a week. It is based on basic cuts of meat and legumes, with popular pantry staples and common herbs and spices. With the cost of living spiraling out of control at…
These Chicken Basil Meatballs make for a quick easy to make lunchbox main or light meal. Protein is such an important macro nutrient that we need to eat each day and having an option that is free of any additives and preservatives is ideal. If you’re making these for the kids and they don’t love…
This Baked Lemon Butter Fish is a super simple tray bake. Paired with a simple side salad or steamed veggies it’s a nourishing prep to plate meal in under 30 minutes. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements….
This Mexican Salad Jar is a handy single serve salad that can be assembled the night before and then come lunchtime, simply shake to combine and enjoy. The dressings are arranged in a way that the salad won’t go soggy, so check the order of arranging! This recipe serves two, perfect for either two people…
Recovery Plan A simple, professionally designed plan to support your recovery after illness or surgery. Whether you’re recovering from an illness or surgery, the foods and drink you consume can either help or hinder your recovery. I believe that at these times, nourishing your body has never been more important and doing so will support…
These Pulled Pork Tacos are another great set and forget style of slow cooked meal. Served with chipotle cashew cream and zesty salad, it makes for a delicious meal that you can easily make ahead. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific…
Enoki mushrooms make for the best ‘noodles’ especially in Asian inspired dishes. This fresh simple Enoki ‘Noodle’ Soup is like a hug in a bowl and perfect for those of you that with a grain-free diet or trying to inject more plant based nourishment. It’s also super versatile so you can vary it to suit…
These Choc Hazelnut Overnight Oats are a quick and easy to make, nutritionally balanced brekkie…who doesn’t love the combination of chocolate and hazelnut? The oats are rich in minerals, high in fibre and in herbal medicine they are restorative to the nervous system. The nuts, seeds and yoghurt contribute protein (and probiotics). This makes for…
This Lamb Rogan Josh is as good as you’ll get in any Indian restaurant. There is just SO much healing goodness with the variety of spices included in this recipe. If you would like to add some heat, you can either add chilli flakes when you add the spices, or dollop on some chilli paste…
Recipe by Kristin Cosgrove Naturally leavened cakes made with sourdough are quite different to the sweet style of cakes we’re used to. Sourdough cakes are earthy, less sweet and more satisfying. I love to serve this Sourdough Orange Honey Cake for morning tea with thick, Greek yoghurt and fresh berries. For afternoon tea, a dollop…
This Corn Zucchini Carrot Fritters recipe is a stack of plant powered goodness- so quick and easy to make for a light meal or snack. It’s easily adapted to suit your dietary requirements and a perfect choice for doubling to store extra in the freezer for another time. This is my absolute favourite fritter at…
These Cajun Stuffed Chicken Breasts are a divine one pan meal that my family just loves. It looks incredibly impressive but is actually super easy to make. You can use store bought Cajun spice mix or make your own using this recipe. Using different coloured capsicums (bell peppers!) gives a wonderful visual appeal- serve with…
Recipe by Kristin Cosgrove These Sweet Potato Gnocchi are delicious soft pillows of goodness and bonus they are gluten-free so your whole family can enjoy! It’s super simple to make and can also be frozen for super convenient meals. Take a look at the variations (below the main recipe) for suggestions to alter the recipe…
Recipe by Kristin Cosgrove This Ricotta Gnocchi is so deliciously light and airy. I find using ricotta instead of potatoes a much lighter and easier way of making gnocchi. Served with a light tomato sauce and some fresh basil, ricotta gnocchi is a simple yet delicious family meal. Take a look at the variations (below…