“Chai” Love

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As the weather turns colder, we naturally turn to warming remedies to give us strength and nourishment…soups, stews, broths, baths…a hot water bottle to warm our toes at night…and of course, a hot cup of something soothing to warm our hands, bellies, and spirits.

This version of a chai latte is full of those warming spices we’re drawn to this time of year, but is also dairy and caffeine free.  It resembles the frothy, spicy chai latte you have tasted at your local coffee shop…creamy and delicious…and it’s easy to make in your kitchen.

I use a Bullet blender, and any high-speed blender will work.  A regular blender is fine, though you may have a few unblended pieces of cashew at the bottom…no biggie.

I have most of my spices in shakers, so I just shake each one directly into the blender.  Otherwise, just guesstimate.  If you like to use fresh spices, that’s even better, but you will have to gauge quantities, since fresh spices are generally more intensely flavorful than those from a jar.  Let me know how yours turns out!

To Make:

15 shakes of Ginger

10 Cinnamon

2 Clove                                                                                                                                                               

2 Nutmeg

2 Black Pepper

1 Cardamom

1/4 Cup Cashews (raw)*

1 Tsp Honey

2 Dates

1 1/2 Cups Hot Water 

Boil water and add to blender, then add in the other ingredients.  Blend until frothy, about a minute with high-speed blenders, a bit longer with regular ones.  Pour into your favorite mug.  

To make it extra fancy, add a dollop of whipped cream, or a scoop of cinnamon, ginger or vanilla ice cream, and sprinkle cinnamon on top.  A cinnamon stick adds a festive touch and doubles as a straw for kids.  

Serve in place of hot cocoa or egg nog; it pairs beautifully with spice cake and other holiday treats.

* Cashews (and all nuts) should ideally be soaked first.  This makes their nutrition more accessible and easier to digest.  Just cover raw nuts in water and soak for eight hours or overnight.  Use within a couple of days or freeze.

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Chia Love

Chia seeds are everywhere these days!  These little seeds pack a superfood punch, are naturally gluten free, and have so many uses.  Here’s a few of their nutritional benefits:

They are high in fiber…super high.

They lower cholesterol…they decrease LDL, the “bad” cholesterol, and triglycerides, and raise HDL, the “good” cholesterol.

They help lower blood pressure.

And they are a fantastic source of Omega 3 fatty acids…way more than flax seeds, and way healthier.

Here’s how to get them into your diet:

Soaking chia seeds for at least 10 minutes releases their full nutritional bounty.  They will expand and turn into a sort of gel.  Although you can sprinkle them on your food, they will not provide all the nutrients this way, and may not be digested at all.   You can soak them in water and store in the fridge to use later (up to three weeks), or blend the seeds into your smoothies (no need to soak first), or toss into your bowl of soup, where they will quickly expand.  Start slow, like maybe a tablespoon or less a day and work up to a couple tablespoons or more.  Here are a couple quick recipes to get you started:

Basic Chia “gel” 

1/3 cup chia seeds

2 cups water

Stir, then place in sealed container in fridge and use as needed, for dressings, soups, yogurt etc

Chai Pudding

2 Tbl chia seeds

1 C almond or coconut milk (or milk of choice)

Splash of vanilla

Dash of cinnamon

Honey, stevia, agave or sweetener of choice

Mix together (a wisk helps), and store in fridge for a least 10 minutes. Waiting a few hours or overnight yields a nice, firm pudding.

You can add other things to pudding…raspberry jam, mashed or cut up banana, grated coconut, mango or other fruit, cacao powder.…experiment!  You can top with sliced banana, berries, whipped cream and chocolate shavings (for a desserty treat) or just eat as is.

Enjoy!

The Sunshine Vitamin

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I love sitting out on my back deck on a sunny morning soaking in the sun’s rays. There is something primal and deeply relaxing about sunbathing. Of course we all know that too much sun is not healthy, and a sunburn is to be avoided, but getting a little direct sunshine without sunscreen on is critical to absorbing Vitamin D.  Vitamin D is essential to the body and people who rarely expose themselves to the sun can become depressed and unhealthy. In the summertime getting sun is easy, but in the winter, when many places are too far from the equator for the sun to provide much Vitamin D, most of us need a boost.

Enter the sunshine vitamin: Vitamin D3!  This is what’s sold in vitamin and health food stores, and comes in gel caps or liquid drops. The synthetic version, Vitamin D2, is not the same thing, and won’t provide the same benefit.  As more research is done on this miraculous vitamin (technically a hormone), we are realizing just how critical it is to our health and wellbeing.

My son seemed to get colds constantly, and we’d all get some version of the flu almost every year.  Since taking Vitamin D3, we have had far fewer colds, haven’t had the flu in five years, and it’s definitely helped boost our mood and stave off the winter doldrums and seasonal affective disorder (SAD), a common occurrence here in New England.

Vitamin D is essential for strong teeth and bones, since it facilitates the absorption of minerals like calcium and phosphorous. You may be getting adequate calcium, but without enough Vitamin D, you won’t absorb it well. It plays a role in the function of the heart, lungs and brain, and the deficiency of Vitamin D has been linked to everything from cancer and depression, to autoimmune diseases and asthma.  Osteoporosis is much more common in people with lower vitamin D levels, and virtually nonexistent in those with optimal levels.  It’s also essential for regulating blood sugar levels in your body. I’ve also read that getting enough vitamin D is the number one thing a person can do to protect themselves from breast cancer. That’s pretty amazing information, considering its an easy one to comply with–get some summer sun every day–and take a Vitamin D3 supplement in the winter months.

The health professionals I’ve spoken to agree that the RDA (recommended daily allowance) of 400IU is far too low. What’s most important is determining the amount you need to get your blood level into the protective or optimal zone, and although 400 IU may prevent rickets, a severe form of Vitamin D deficiency, it won’t do much else.

Many people, especially those living in colder climates, will need to start taking Vitamin D3  in the early fall and continue until late spring. You don’t want your Vitamin D levels to drop, since then it will take longer to get them back up into the optimal zone. There are no absolutes when it comes to optimal levels, but most experts agree it’s best to keep your blood levels somewhere in the 40-50s.

There are plenty of studies showing that optimizing your levels in this way can help protect you from colds, flus and other viruses. While some folks will opt for a yearly flu vaccine, others simply ramp up their Vitamin D levels to boost their immunity.  To find out your current blood levels you need to get a standard blood test from your doctor, or order a kit online (see below). The test to ask for is the 25 (OH)D test. Most doctor will automatically order this one since it’s the most accurate.

Although I highly recommend getting a baseline blood test, especially if you’ve never done one, you can also simply start taking Vitamin D3 in the winter months, knowing that virtually everyone needs it. For example, I take 5,000 IU a day fall though spring.  I’ve had my blood tested enough times to know that this dose will keep me in the 50 ng/ml zone. You can roughly calculate your dose with this formula:

1000 IU OF Vitamin D3 for every thirty pounds of body weight.

For my son, who weighs about 75lbs, I give him 2000 IU a day in winter. My husband, who is about 175lbs, takes 5000 IU a day.  I will stress that if you’ve never gotten a baseline Vitamin D blood level, it’s best to do that first. Ideally, you would do it in the fall, when you can get an idea of where you are and what you need to do to optimize your levels, but anytime is fine.

While some foods contain vitamin D, like meat, cheese and eggs, it’s not enough to counteract winter deficiency. Cod liver oil is the old standby, because of it’s high Vitamin D content, but most foods in general don’t have enough to make a real difference.

A good source for information on Vitamin D3 is the Vitamin D Council (www.vitamindcouncil.org)  They list specific health conditions, and feature studies where Vitamin D was used as the remedy.  They also sell a kit so you can test your Vitamin D levels at home. You mail in your sample and they send you back the results.  I’ve done it, and it’s easy and fast.  It costs around $50.

If you had to choose one supplement to take, Vitamin D3 would be it. Unless you live in a very sunny climate, consider taking it!