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Chai Ritual #9 mamashanti’s organic golden turmeric chai

Chai Ritual #9 mamashanti’s organic golden turmeric chai

I’ve been busy here at mamashanti HQ, blending and brewing and blending some more to create the perfect Organic Golden Turmeric Chai.  I’ve taken my signature spice blend to create the most delightful golden turmeric chai experience. This chai is ground super-fine and gives you a simple way to brew instant golden chai lattes with any milk or enjoy it in it’s purest form by brewing with filtered water.

Here are two ways to make Golden Turmeric Lattes.  One takes a little bit of forward planning, then gives you instant brewing options, the other takes a little more time when brewing…  try both versions, you’ll be brewing Instagram worthy lattes in no time!

Turmeric Paste for Instant Golden Turmeric Chai Lattes
1/4 Cup of mamashanti’s very pleasing organic golden turmeric chai
½ Cup of filtered water and an extra 1/4 Cup to add
1/4  Teaspoon of freshly ground black pepper
1/4 Cup of coconut oil or creamed coconut paste

Simmer: chai, pepper and 1/2 Cup of water in a small saucepan then add the extra 1/4 cup of water. Continue to cook on low heat until you have a thick, smooth, aromatic paste.
Blend: in coconut oil or creamed coconut. Remove from heat.
Pour: into a sterilised jar.  Cool completely before putting on the lid and storing in the fridge.
Store: for up to 3 weeks in the fridge, always use a clean, dry spoon to scoop out turmeric paste.

Instant Creamy Golden Turmeric Chai Latte
1/2 teaspoon of mamashanti’s very pleasing organic golden turmeric chai paste
350ml mug of heated rice milk (or your preferred milk)

Place: turmeric chai paste into your mug.
Pour: hot milk into the mug.
Blend: milk into the turmeric chai paste.
Sip: your creamy liquid gold slowly as you feel yourself preparing for a superb day.
Tip: By brewing a batch of turmeric paste, you’ll have this amazing potion to brew up golden chai lattes in the blink of an eye – or the time you need to heat up a mug of milk.

 

Creamy Golden Turmeric Chai – Leisurely Style
1 teaspoon of mamashanti’s very pleasing organic golden turmeric chai
350ml mug of rice milk (or your preferred milk)
a couple of grinds of fresh black pepper
a splash of coconut milk or dollop of creamed coconut paste

Simmer: milk, chai and pepper in a small saucepan for around 15 minutes (this is when I head off to take a shower). Turn off the hotplate.
Steep: your brew with a lid on for 5 minutes to extract maximum spice intensity.
Blend: coconut paste if using into this heady brew and pour into preheated mugs.
Share: with someone dear to you.
Sip: your creamy liquid gold slowly as you feel yourself preparing for a superb day.
Tip: This is the method I usually use to brew my turmeric chai.  It appears to take longer, but has simply become an integral part of my morning routine… Get up, heat chai, take shower, steep chai enjoy with sturdy breakfast and lively banter! 

125 grams of mamashanti’s very pleasing organic golden turmeric chai will yield around 60 cups of gorgeous handmade chai.  Need a jar of your own?  Visit my Etsy Store or pop by one of these lovely stockists to collect yours. 


Brothy Poached Eggs 

Brothy Poached Eggs 

Time for Warm and Nourishing Breakfast

This recipe it adapted from Angela C. Wu’s wonderful book Fertility Wisdom.  I love this recipe all year round, it is especially a favourite here through the cooler months.

This recipe is perfect for those post-period/ postpartum days {when all bleeding has ceased}, a time when we all need extra love and nourishment.  As Angela says “energetically, it’s a recipe for vitality when the body’s Qi has been depleted by menstruation or childbirth.”

For each serve of Brothy Poached Eggs you will need:

  • 1 – 2 C home made chicken/ vegetable stock ✽ or filtered water
  • 3 slices of fresh ginger root
  • 1 tsp sesame oil
  • 3 T rice wine
  • 2 free range eggs

Place all ingredients except eggs into a saucepan and bring to boil and then reduce to a rolling simmer for a few minutes.  Add your eggs and extra water to cover if necessary. Continue simmering and cook the eggs to just right. Serve eggs and broth in a deep bowl.

Eat slowly, all the while breathing in the aromatic broth and feeling the warmth of this breakfast set you up for a superb day.

✽  When making your stock {or when a stout-hearted friend makes it for you} try augmenting your stock with classic Blood Nourishing Chinese medicine herbs. These include: Dong Quai, Wolf berries and Chinese dates {ask your favourite accupunturist for a handful of these magnificent herbs}.  When added to your preferred stock,  our vegetarian friends can benefit from this beautiful, profoundly nourishing breakfast.

I’ll be posting soon with my chicken stock recipe…

My dear friends Charmaine and Milly loved this recipe so much, they included it in their magnificent EBook The Breakfast ProjectLooking for breakfast inspiration, your search is now over.


The Plumy Birth-Day Cake

The Plumy Birth-Day Cake

I love to bake.  I bake for my family and friends.  I bake when I host my retreats and training days, and I bake for my circle of doulas. This is one of my all-time favourite recipes and certainly the most requested recipe too!  Easy to bake, gorgeous to look at and incredibly delicious; what more could we ask from a cake recipe?  

Excuse my Maggie Beer moment – it’s all about fresh, seasonal produce.  This recipe calls for plums (welcome back, my lovelies!), however any seasonal (not too wet) fruit will be just fine.  Also try mixing up the nut meals, through Autumn I adjust the recipe with 3/4 hazelnut meal and Jonathon apples, so very earthy!

The Plumy Birth-Day Cake

  • 200gr unsalted butter
  • 200gr sugar + extra. My favourite it a combination of coconut, brown, raparura sugars. The browner the sugars the richer and more toffee-like the flavour. Try your own, mix them up till they come to 200gr
  • 3 of the finest free range eggs
  • 200gr almond meal
  • 2T coconut flour
  • 1t aluminium free baking powder
  • 1t vanilla essence
  • 3 or 4 fresh plums, halved and sliced
  • Almond flakes optional

 

Preheat your oven to 160 C. Line the base and sides of a spring-form cake tin with baking paper.  Sprinkle generously with sugar and almond flakes if you’re using them, arrange fruit slices in single, pretty pattern to cover the base of the tin.

Blend almond meal, flour and baking powder set aside. Cream butter, sugar and vanilla. Then beat in one egg at a time. Blend in almond meal mixture and spoon this quite thick batter over the fruit. Tap tin on the bench a few times to distribute the batter and release air pockets.

Bake 30 – 40 minutes; it should be golden and a bit firm to touch.  Check at 20 minutes, if the edges are browning too fast, cover with foil and continue baking. Remove from the oven, let cool in tin 25 minutes and then turn onto a cooling rack.

Enjoy warm or cool, with as many lush sides as you can think of!  I’m thinking vanilla custard….


Breakfast in a jam jar

Breakfast in a jam jar

Like most people, our summer holidays come with lot’s of road travel.  We spent a few days camping in Northern Victoria.  It was a drive of 2.5 hours and that meant we needed road food.  Also known as chia puddings, here is a simple snack, a nourishing treat that is great for breakfast or any time of the day.  There are no particular rules, just layer up any combination of your favourite flavours; then lid it and pop in the fridge or if you’re on the go, pack into a cool bag with a spoon to enjoy when you’re good and ready.

30ml or 1.5  Tablespoons chia seeds

1/2 Cup of your favourite milk – try a combination of coconut and almond milk

1 Tablespoon sunflower or pumpkin seeds – or chopped nuts

1 Teaspoon goji berries or freeze dried pomegranite seeds – or something else to please your palate

1/2 Teaspoon of your favourite warming spices – single or a combination cinnamon, cardamon, cloves, nutmeg

1 or 2 Dollops of full fat vanilla yogurt – dairy or coconut

A couple of generous spoonfuls of stewed fruit or frozen berries

Extras:  toasted coconut flakes, cacoa or cocoa sprinkles

Combine chia, milk, dried fruit and spice into in a jam jar or spill-proof container to hold 1 cup of breakfast.  Shake or stir vigorously to combine. Let rest for 10 minutes, then stir again.  To this dollop on seeds, fruit and then yogurt and any other delicious and nourishing addition.

Tip #1:  I enjoy this most at room temperature.

Tip #2:  This recipe can be prepared the night before – splendid!

Tip 3#:  Prepare chia this way and add to your smoothies 


celebrate Spring’s bounty with creamy golden custard

celebrate Spring’s bounty with creamy golden custard

As well as a great way to use up the bounty of eggs our hens gift us with this time of the year, this custard recipe is a nourishing, heart warming and tangible link to my rural Italian ancestry.

It was introduced to me when I was ten years old as the “recipe of threes”.  To make a batch of custard, you need to stay present, stir in smooth motions, be patient and honour the process.  The reward is a golden, sweet and oh so velvety custard to serve on it’s own or with just about anything else!

Each time I make this custard, I feel deep gratitude for knowing Maria.  Maria came to Australia from Sicily and I was blessed to be one of her many God children.  She lived in inner suburban Sydney, where every possible surface around her house was devoted to growing produce.  When I stepped out her back door, the heady aroma of basil, oregano, tomatoes and fennel made me feel giddy on my little girly legs. I would search out the fresh peas, nest in the shade of her fruit trees and generally while away the time marvelling in the splendour of her piece of paradise.  These are the  impressions upon which, I built my own imaginings for creating my future home.

Maria was loving, generous, magnificently big bosomed and had a wonderful laugh and I dearly wish I had more time to get to know her.

Maria’s Custard

600ml full fat best quality dairy milk

3 egg yolks {free range per favore}

3 rounded desert spoons of cornflour

3 rounded desert spoons of sugar {use the kind you like most}

To flavour either:  vanilla essence or cocoa to taste; or Maria’s favourite 3 wide peelings of lemon rind, preferably picked from your own tree

Combine egg yolks, sugar and cornflour in a medium saucepan.  Blend till smooth and then whisk in the milk.  Place saucepan on your hotplate, moderate heat {6 or 7 on your stovetop}.  Whisk gently to ensure the ingredients have integrated, all the while observing the heat as we don’t want it to cook too fast. Continue whisking until your milky liquid has been magically transformed to a creamy golden custard.  Pour into beautiful serving bowls.  The custard will continue to set as it cools making it perfect as a layer in cake or filling for other sweets such as the finest Sicilian desert ever – cannoli!  Share warm or cool and most importantly share with those whom you love the most.

Cara Maria ti volglio bene  xx Nina


My Chai Journey

I was introduced to chai many years ago. I was so enchanted by the whole spicy, sweet and aromatic tea experience that I immediately dropped my plans for an extreme detox that year! Being the kind of Nina that I am, I immediately took over chai making and with that started to experiment with combinations of spices and brewing methods.

Taking great pleasure in gathering supplies from local spice sellers, I have been steadily revising and refining my chai recipe. My partner, son and lady friends have sampled countless variations and have been very, very supportive of my personal spice journey!

A couple of years ago, I settled on my high mistress recipe. We all agreed that this was the one.  And because this recipe was the one and our consumption of chai was so great and my black market distribution was increasing, I then ventured into unknown territory… placing my next order of spices with a wholesale organic supplier.

I picked up the box from the post office. Feeling quite trepidacious, surely this was a ridiculous extravagance, how could we ever get through so much spice?

I unsealed the bags, blended to my recipe, left the room for a few moments and when I returned, oh my goodness! The new certified chai ingredients gave my chai an intensity that I could not have imagined! Our kitchen was filled with the dreamy, intoxicating plume of chai. We were all overwhelmed with joy, the vitality and freshness of the chai was truly extraordinary.

Being the kind of Nina that I am, I feel so enchanted by these beautiful spices. Grown organically in exotic lands – India, Egypt, Vietnam, Italy, Nepal, Sri Lanka. Cultivated and used for centuries for culinary, therapeutic and medicinal purposes; these precious spices were the backbone of international trade for centuries. The wealth of nations have been built and crashed on the trade of this highly sought after, precious bounty. When I feel into the context of the product I’m crafting, I truly feel it’s a bit outrageous to use these spices to brew once and once only. So with my chai I’m offering a product that can be:

  • brewed up to 4 times without loosing potency;
  • brewed your way, with or without any variety of tea, sweetening or milk;
  • integrated into recipes by using as a culinary spice blend.

 

We play with the recipe to compliment company and to suit the seasons. Some of our favourites, and you’ll find more in my Chai Rituals Blog Series:

 

The method we use to brew our chai leaves us with something I like to call Chai Mother – the activated spices and leftover brewing liquor. This precious Chai Mother can be used again and again to re-brew your chai, or can be used in your cooking adventures:

  • Poaching fruit
  • Flavouring second ferment kombucha
  • Augmenting curries and stocks

 

Finally as a dry spice blend, you can use this in your baking, some of our favourite recipes:

 

Over the past few years, many of you who have attended my retreats and workshops have kindly requested that I make my chai available for sale. I am so pleased I can offer you my chai spice so you can immerse yourself in the sensory pleasure of brewing chai in your own home.

Each 100 gram jar or pack will yield well over 40 cups of chai. An exquisite blend of certified organic spices containing no caffeine, no sweetener, no fillers, this means:

  • It’s great for any one who’s cleansing; caffeine free, or wants to share with kids.
  • Small batch, minimum handling of premium certified organic ingredients, this chai spice has maximum potency and therapeutic benefits {not that we’re claiming to be a medicine or anything}.
  • As the only organic and genuinely reusable chai on the market, our unique product is not only a simple way to brew exquisite chai, but also very economical way to do so.

Thought making supremely flavoursome chai is too complicated to try at home? Visit this blog for my simple instructions.

I’m on the journey to sharing mamashanti’s very pleasing organic chai with you all.  We’re refining my online shop and connecting with like-minded retailers.  Would you like to have our chai available from your favourite yoga studio, health clinic or organic food store?   Ask your local outlet to stock our chai.  Once they become a retailer of mamashanti’s very pleasing chai and nominate you {and only you} as their recommender, I’ll send you a 50 gram bag of chai as a thank you gift for sharing the love.

mamashanti-loves