Chai Tea

Are you a Chai Tea lover like I am? The Starbucks Chai is so tasty, but so full of sugar. The powder Chai from other places gives me a headache (still wondering what is in it!).  Here is a version that will omit the caffeine and keep the flavor and no headache!

Ingredients:
3 cardamom pods
3 cloves
3 peppercorns
3 star anise or 1 teaspoon fennel seeds
3 cm pieces ginger, finely chopped (I leave the skin on) or 1 tbs dried ginger root
1 teaspoon ground licorice root, optional
1 cup milk of your choice (I prefer almond or soy)
1/4 cup loose organic rooibos tea (found at most health food stores)

3 cups of water

honey to taste

Directions:
1. Using a mortar and pestle, lightly crush the cardamom, cloves, peppercorns and star anise (you can leave them whole, but crushing releases some of the flavor). 
2. Tip the crushed spices into a saucepan and add the ginger, liquorice root (if using) and 3 cups of water. Bring to the boil, then reduce the heat and simmer for 4 minutes. 
3. Take the saucepan off the heat and let steep for 4–5 minutes. Add the milk and rooibos tea and add back to the heat and bring back to the boil. Remove from the heat, cover and steep for another 5 minutes. Strain and serve.
Try these delicious variations:1) To make an iced version, omit the milk and place the chai in the fridge overnight to steep further. Strain the concentrate, then serve over ice with cold milk or blend in blender.

2) To make a mocha chai version, stir in 2 tablespoons raw cacao powder at the end.

3) For a super-fun treat, blend the strained hot milky chai with 4 tablespoons almond spread (yum!)

How to Cook a Turkey

I am a vegetarian, however, every year at Thanksgiving I am asked to cook the turkey. So from your resident vegetarian, here are a few tips on how to cook a turkey. 

First, start with an Organic turkey if at all possible. Keeping out hormones and chemicals is always a good thing. Thoroughly thaw your turkey in the refrigerator. Depending on the size, this could take 2-3 days. If you have a “pop up” thermostat thingy in your turkey, pull it out and toss it. Those just tell you when the turkey is overdone. Invest in a good meat thermometer, preferably one that can be read from outside the oven. Place prob into the breast, but not touching a bone. 

Preheat oven to 500 degree F. 

Rinse turkey, pat dry with paper towels. 

In Bird cavity stuff: 

fresh herbs: thyme, rosemary, sage, 

one onion

two celery stalks

2 large carrots

All roughly chopped in large pieces. Pack loosely.

Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. (this is just to keep the turkey out of it’s own fat....I make a coil of aluminum foil to set under the turkey to elevate it a bit. If you have a small rack that would elevate it even 1/2” works well.)

Cut a piece of heavy-duty aluminum foil that when folded in half is big enough to cover the turkey’s breast. Lay this onto the breast, shiny side up, and mold it into the breastplate. Remove it carefully so it will retain it’s shape and set aside. 

Rub bird with 1/4 stick of butter - really massage it in. Put in oven at 500 degrees for 30 minutes. This should brown it nicely. Remove the bird and apply the “breastplate”. Insert the meat thermometer into the breast through the foil. Reduce temperature to 350F and return turkey to oven. If you have a temp alarm on your thermometer, set it to 161 degrees F. 

If you leave the oven door closed, an 18-pounder should hit this temp about 2 to 2 1/2 hrs. after the oven temp has been reduced. NO BASTING. Try not to open the oven. 

When 161F is reached, take turkey out of the oven, cover with foil and let it rest for at least 30 minutes before carving. 

Eating meat is ok......once or twice a year :)  Enjoy and Happy Thanksgiving!