I seem to be obsessed with chai spices these days. Ever since I tasted these chai vanilla balls or rounds as they call them, that a vendor at our local farmers market sells. They were a little hard for my liking and expensive but the chai flavor was delicious so it inspired me to make my own version. Check out my Chai Coconut Truffles. Now all kinds of chai inspired dishes are popping into my head.
The spices in chai are very good for you in a number of ways:
Cinnamon helps regulate blood sugar.
Cloves contain significant amounts of an active component called eugenol, which has made it the subject of numerous health studies, including studies on the prevention of toxicity from environmental pollutants, digestive tract cancers, and joint inflammation.
Ginger is very effective in alleviating symptoms of gastrointestinal distress and also has anti-inflammatory properties.
- 1 cup Bob’s red mill buckwheat groats or hot cereal
- 1 cup plant milk of choice (almond, cashew, coconut)
- 3 tablespoons chia seeds
- 1 tablespoon shredded coconut
- 1 tablespoon hemp seeds (optional)
- 1 tablespoon ground flax seed
- ½ ripe banana (use the whole banana if you want it a little sweeter)
- 2 medjool dates (remove pit, soak in a hot water for 10 minutes and drain if the dates are firm)
- 1 tablespoon raw cashew butter
- 1 tsp vanilla
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
Place buckwheat in a small bowl and cover with water — soak overnight in the fridge
Drain buckwheat using a strainer and and rinse thoroughly with water for a minute. Drain again and place in a blender.
Add all remaining ingredients to the blender and blend until smooth
Pour mixture into a small bowl and top with granola, and pomegranate seeds chopped apple or whatever toppings you like.