Warming Spices
Staying on a raw food diet in cold climates can pose a challenge for some.
Teas, nutmilks, hearty soups, sauces, breads and crackers, vegetable dishes, desserts and snacks can be transformed to give a distinct regional flavor with just the right amount and ideal combination of spices. In addition to adding flavor to your dishes, they can be used for stimulating your immune system with its health-promoting properties, and for keeping your body warm during the colder season.
A few pointers to consider when working with savory or sweet spices:
- Make sure to select organic and non-irradiated.
- Avoid pods that look cracked, shriveled or hollow, and bags of seeds that contain a lot of powder and dust.
- Buy dried spices in small quantities, but whole, and use either a mortar and pestle or an electric spice grinder to grind them yourself just as you need them rather than in advance so that the full flavor is enhanced. Store them airtight in a cool, dark place. Use opaque glass or metal containers, and label them with the date of purchase.
- Fresh spices (e.g., lemongrass, curry leaves and kaffir lime leaves) will keep for a week or so if stored in an airtight container in the refrigerator.
Chai-Flavored Nog
Serves 4
Featuring warming spices, this silky nog is comforting on a cold, snowy day.
Ingredients
3 cups strained almond milk
1 cup Thai coconut meat
6 Medjool dates, pitted
2 Tablesooons agave nectar
2 Tablespoons grated fresh ginger
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
½ teaspoon vanilla extract
Pinch Celtic sea salt
Cinnamon powder (Garnish)
Preparation Method
- In a high-speed blender, combine all ingredients and blend until smooth and creamy.
- Pour into glasses. Sprinkle with cinnamon.
