Spice Detox with Golden Milk Tea

2015 is here and it's going to be a great year so why not start the year as you mean to go on or at least try!! Ever since coming back from Vietnam (more on that trip later!) I have been feeling a little sluggish and was inspired to create a Spice Queen version of a drink my Mum used to give me as a child to get me over my winter ailments and blues.

Golden Milk is a traditional Ayurvedic drink made with turmeric and milk and then different variations of spices after that, used both for cleansing and improving immunity against colds and flu.

The colouring agent, curcumin, in turmeric, the key spice in this recipe, helps increase bile production which the liver needs to eliminate toxins from our bodies. It is also a powerful anti-inflammatory and so works the digestive system too which is equally important in detoxing. It is important that the better the curcumin content the more effective using turmeric for this purpose will be.

The response I received from viewers when I demonstrated this recipe on TV recently was amazing so here is the recipe that will get you addicted to this beautiful golden healthy drink!

Ingredients (Serves 1):

1 Cup Almond or Organic Milk

1 tsp  Spice Sanctuary Turmeric ( known as a liver cleanser)

1/4 tsp Spice Sanctuary Coorg Bold Cardamom Ground (a good diuretic and good for digestion)

1/4 tsp Spice Sanctuary Ginger Powder (known to help blood flow and digestion)

pinch   Spice Sanctuary Saffron (known to help cleanse the liver)

1 tsp   Organic Coconut Oil

Honey to taste

How to Make:

1. Pour the milk and spices into a blender. Blend together for a minute or half that time if you have a high speed blender.

2. Next, transfer to a saucepan, add the coconut oil and honey and bring the milk to a boil on a low heat, stirring occasionally.

How to Enjoy:

1. Drink this golden deliciousness immediately and preferably first thing in the morning and at least an hour before bedtime. If the spices leave a residue on the bottom of your cup, give it a stir as you're drinking.

HAPPY DETOXING AND HAPPY NEW YEAR!!

Chai Spiced Party Punch

The theme for this past weekend's TV segment on Global Calgary was a Chai Spiced Party Punch. Originating from India, Punch derived its name from the Hindi word "panch" meaning five. Traditionally this drink was made up of sugar, water, lemon, spices and other fruit juices. When it was subsequently transported to England and other western countries, it started taking on many other forms.

To stay true to this versatile and easy to make party drink, I wanted to create a recipe using five healthy and delicious ingredients, one of them obviously being spices!

Watch the video here to catch more of my personal tips on when to use whole versus ground spices and how to get more out of using your spices with one simple storing tip!

Chai is also traditionally Indian and means "tea" but in modern times we relate it to more of a spiced tea made up of warming and digestion enhancing spices. The below versions allow for both a caffeine free version and not.

Chai Spiced Party Punch

Serves 2-4

 

Ingredients:

2 cups of no added sugar Apple Juice

1 cup of no added sugar Pineapple Juice

5 Spice Sanctuary Coorg Cardamom Pods, slightly cracked open

6 Spice Sanctuary Cloves

1 Tbsp  Unrefined organic Apple Cider Vinegar

1/4 Tsp Spice Sanctuary Ginger Powder

1/4 Tsp Spice Sanctuary Nutmeg Ground

1/2 Tsp Spice Sanctuary True Cinnamon 

1/4 Tsp Spice Sanctuary Coorg Cardamom Ground Seeds

1 cup  Coconut Water or brewed black tea

1-2 measures of Rum or Brandy (optional)

Lemon and Orange Wedges to garnish

How to Make:

1. Pour the apple and pineapple juices into a pan and add in the whole spices and a few twists of a good black pepper. Bring to a boil.

2. Next, add in the apple cider vinegar and remaining spices and continue to simmer for another 10 minutes to fully allow the spices to both infuse and impart into the juices.

How to Enjoy:

1. If serving cold, let the spiced juice cool completely before, straining into a punch bowl and then adding in some cold and naturally sweetened coconut water and (alcohol) adding the citrus slices to garnish. The longer you leave the spices in the juice, the better!

2. If serving hot, turn off the heat and add in a cup of brewed black tea, before straining, adding in the alcohol and transferring into a crock pot, adding the citrus slices and keeping it warm.

The name says party but really you can enjoy this anytime!

10 Back-To-School Spices & Herbs for Lunchboxes

Looking for inspiration to make the kids' lunchboxes more interesting and varied? Want to start introducing your kids to spices in their meals? Want to aid their digestion and boost the antioxidants in their meals?

We've put together just a handful of suggestions on how to incorporate spices more into your kids' diets and make their lunchboxes so delicious they'll come back empty every day!

Sandwich Spreads

• Pureed Avocado with garlic, salt and pepper
• Fruit chia jams with a hint of cardamom to ease digestion
• Hummus with cumin or even a more traditional Moroccan spice blend in it
• Pesto with some nigella seeds added into the mix

Snacks

• Peanut Butter mixed with some True Cinnamon with Apple Slices
• Fruit Salad with a Maple Syrup and Sweet Delight Spice Blend dressing
• Banana Bread using some aflatoxin free nutmeg

Drinks

• Flavoured Water with fresh Mint & Cucumber
• Mango smoothie with a hint of cardamom
• Fresh pressed Pineapple Juice with black pepper
• Orange juice mixed with a little ginger and nutmeg

There you have it.. at least 10 spices and herbs you can easily use to tasty up your children's lunchboxes!

Meeting the Spice Farmers

Wow, it has been over a year since we've posted a blog! This hiatus was not because we had nothing to write about but the total opposite..we were extremely busy building up the business and spreading the Spice Sanctuary spice love!

We started this year with 55 retail locations across Canada stocking our spices and a fabulous trip to go and meet the farmers who are growing our increasingly popular products! Apart from learning so much about how far organic farming has come along in India and of course seeing the spices in their sapling form to ready for harvest, the one thing we took away from our tours was just how much love, effort and skill these farmers dedicate to growing such beautiful spices. Their infectious smiles and warm hospitality was only a tiny glimpse into the love they pour into their farms and crops. No wonder we feel so much more connected to our products and more appreciative of their freshness and journey.

Meet Farmer Dehra AKA the King

He owns a small farm near a windfarm in southern Indian growing organic ginger. The ginger is then washed, sliced, sun dried and then powdered. Did you know that the ginger crop takes up so many nutrients from the soil that, once harvested, ginger cannot be grown in that same plot of land for a few years? This means Farmer Dehra has to be so versatile in what he grows on this plot in future years and hope that the yields will be good.

Meet Farmer Joy and his daughter

Farmer Joy has a 2 acre farm growing ginger and turmeric. Both of these spices are from the ginger family so grow in similar soil conditions. Turmeric takes about 9 months to grow and when the leaves are dry, the roots are ready to harvest. Shortly after, it is boiled for many hours before being sun dried (what the daughter is holding) and powdered.

Meet Farmer Shruthi, the Cardamom farmer

Farmer Shruthi's farms are in the Coorg region of India where the best Cardamom in the world is grown. Who knew that cardamom needed such skilled pickers for it to be the best quality - the difference between the inside of your cardamom pods being black seeds or gray or brown seeds is all down to the picker knowing which pods are ripe or not. The pods are then dried and graded by size and volatile oil content, bold grade being the best available.

Meet Farmer Ganesh

Farmer Ganesh owns a beautiful farm with his family and brother. They, like many farmers, utilise intercropping. This means they learn to grow different crops among different trees and soil conditions to optimise yields. Here we saw organic nutmeg, bananas, vanilla, turmeric, tamarind, lemongrass, dragonfruit and more!

We met so many other farmers and saw how organic composting and manure is made and even visited a biodynamic farm where the crops are grown using an astrological calendar and other prescribed methods and the crop yield has multiplied by 30%. There is only word to describe this experience. 

Amazing.