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Recipes – Autumn
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….