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Chai
While this tea is best prepared with half-and-half,
reduced fat or soy milk may be substituted.
Makes about four 8-ounce servings
1 teaspoon whole black peppercorns
¾ teaspoon whole cloves
2 whole cinnamon sticks
1 star anise pod
5 cups half-and-half
1 cup water
1 teaspoon pure vanilla extract
1 1½-inch piece of fresh ginger, peeled
¼ teaspoon orange zest
6 black tea bags (Darjeeling or Ceylon is recommended)
3 tablespoons honey
Place the peppercorns, cloves, cinnamon sticks and star anise in the bowl of the Cuisinart
®
Spice & Nut Grinder. Pulse 2 to 3 times, and then process until finely ground, about 30
seconds. Reserve.
In a medium saucepan set over medium-low heat, bring the half-and-half, water and vanilla to
a boil. Once the mixture comes to a boil, stir in the reserved spices, ginger and orange zest.
Let the mixture simmer 10 to 15 minutes. Add the tea and let simmer 4 to 6 minutes.
Strain mixture and stir in honey. Serve in individual mugs.
Nutritional information per serving:
Calories 480 (67% from fat) • carb. 29g • pro. 9g • fat 35g
sat. fat 22g • chol. 110mg • sod. 130mg • calc. 356mg • fiber 2g
Tahini
A vital ingredient to hummus, this sesame paste is very versatile
and can be used as a base in salad dressings or sauces.
Makes about
1
⁄
3
cup
½ cup sesame seeds, toasted and cooled
2 tablespoons extra virgin olive oil
pinch sea salt
Place the sesame seeds in the bowl of the Cuisinart
®
Spice & Nut Grinder. Pulse 6 to 8 times,
until finely ground. Add the olive oil and salt and process 30 to 40 seconds, or until a paste
forms.
Store the tahini in an airtight container in the refrigerator for up to 3 months.
Nutritional information per serving (1 tablespoon):
Calories 100 (83% from fat) • carb. 3g • pro. 2g • fat 10g
sat. fat 2g • chol. 0mg • sod. 30mg • calc. 14mg • fiber 2g