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Archive for the ‘Drinks’ Category

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Blueberry Ginger Kiwi Kale Juice

There comes a time in a twenty-something vegan’s life that she realizes it’s time to make juice out of blueberries for the first time. I don’t know why I’ve waited this long. While I’ve been drinking yummy juice for years, it wasn’t until a recent trip to New York City’s Blossom on Carmine with Erin Red and Ivory that I tried Bilberry juice–another delicious choice–which reminded me that little adorbs berries can indeed be crushed and strained and turned into liquid antioxidant heaven.

I’d love to make bilberry juice at some point, but my local co-op here in West Philly currently doesn’t stock them so blueberry juice was the order of the day. I mixed in some kiwi, a big head of kale, a bit of apple and some ginger and a squeeze of lemon for good measure. This Blueberry Ginger Kiwi Kale Juice will rock your day, I promise.

Bilberry is a great option to juice instead of or in addition to blueberries if you can get a hold of some.

Blueberry Ginger Kiwi Kale Juice

Serves 2

Ingredients:

1 lb blueberries

1 kiwi

1/2 inch ginger

1 bunch curly kale

1/2 lemon

1/2 golden delicious apple (optional)

Instructions:

Juice all ingredients using a juicer or my juice in a blender method. Enjoy!

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Vegan Tibetan-style chai tea with gluten-free vegan chocolate chip cookies (recipe is in the archives!)

Once I stayed at a Tibetan Buddhist Monastery and the nuns had the most delicious smelling Tibetan-style chai tea on the stove each morning. One day they made a small batch just for a couple of us who were vegan/lactose intolerant and it was game over. Magnificent. Heavenly.

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Cardamom pods

Today, I attempted to veganize Tibetan-style chai tea with these gorgeous cardamom pods I got and some homemade almond mylk.

The results were creamy, silky, rich and flowery and absolutely transporting. This makes me want to smile and meditate and smile some more.

Vegan Tibetan-style Chai Tea (Serves 3, easily doubled)

Ingredients:

2 cups almond or other plant-based milk

1 tsp Vanilla extract

6-7 cardamom pods

3 bags black tea (or loose-leaf equivalent)

1 tsp cinnamon

8-10 drops stevia

2 cups water

1 inch fresh ginger

1/2 tablespoon coconut sugar

Instructions:

Heat the water until a near boil, and add the tea bags. After the tea steeps for 3-5 minutes, take out the tea bags and add other ingredients, simmering for 5-6 more minutes. Strain and serve hot. Delicious. Enjoy! 🙂

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