CHAI

Years ago when I first started really getting into yoga, my interest and fascination with all things "India" began.  Visits to Gerard Street in Toronto to shop in the fascinating stores of Little India, feasts at Indian restaurants, forays into the world of Hare Krishna, and of course, chai.  Keep in mind, I've never been to India and have never had authentic chai, for I am sure it is probably quite different than the chai I like to make.  However, most accounts of this delectable beverage include these ingredients in some form or other.  I like mine really milky with lots of honey.  If you're not really into black tea, you can omit it altogether, which I often due, most of the time just because I forget to add it in.  Chai makes a great alternative to hot chocolate on a cold winter day.

CHAI 

(makes enough chai for 3 servings)

2 - 2" pieces of organic cinnamon sticks, smashed

2 cups water

5 organic cardamom pods

5 organic cloves

2 black peppercorns

1 thumb sized nob of fresh organic ginger, grated

1 Tbsp organic loose leaf black tea leaves

2 cups organic milk (coconut, almond or cow)

2-3 Tbsp local honey

Method:  Add the ginger, cinnamon, cardamom, cloves and peppercorns to the water in a small saucepan.  Bring to a gentle boil, then turn the heat low and simmer for 5 minutes.  Add the milk, increase heat slightly, but do not boil, just heat milk gently.  Remove from heat, stir in tea leaves and let brew for 1-3 minutes.  Strain, stir in honey to taste and serve.

RED CLOVER WINE

It recently occurred to me that I could make not only Dandelion Wine but Red Clover Wine too!  That is really exciting because making wine is fun, and I love red clovers.  The bees do too!  I noticed many of them buzzing around the blossoms as I was picking them at midday.  My son was a great helper, picking a blossom here and there, and holding the basket, following me around the yard as he watched the bees frolic amongst the clover.  I had to beg my husband not to cut the grass until I had a chance to pick my fill of flowers for the winemaking.  I think he likes it that I make stuff from weeds so it wasn't too hard to convince him.  While I was at it, I picked a basketful to dry for winter teas.  Red clover is very nutritious and delicious.

     The herb garden is sprouting many perennials once again, my favorites being the chives, oregano, thyme and lemon balm.  I made a lovely fresh herbal tea from the red clover tops and lemon balm leaves while the wine making was in session.  I was also inspired to add some chive blossoms to our salad after eating at Fid the other night.  It was something I always knew I could do, but somehow never bothered to.  They looked delicious sprinkled in with some violets in our very own salad greens.  I love spring and eating the things that grow right here in our yard.  I also remembered to harvest some comfrey branches to hang and dry for medicinal salves and teas.  They look so lovely hanging around in our kitchen.

     If you are interested in making Red Clover Wine, simply substitute Red Clover Blossoms for the Dandelion in the posting for Dandelion Wine recipe.

     I couldn't resist taking a few shots of our lovely little chicks.  Well, they're aren't so little anymore!  Good thing they are here too because we lots 2 hens a couple of weeks ago to PREDATORS, so we were sad, but they certainly make us feel better.