Sprouty in the Summertime

Recipes, Side Dishes
02 Jun 2013

Summer is here, and you know what that means – I’m back in the kitchen! woohoo! (I just spent way too much time deliberating whether to go with my traditional and standard “woohoo” or mix it up with a “woop woop.” It’s definitely summertime).

To kick off my most favorite of seasons, I decided to do something daring: try Brussels sprouts (again).

I know, I know. I can hear the groans from here. But so many of my favorite veggie food bloggers insist that Brussels sprouts are to die for when prepared properly. It’s not that I haven’t tried. I spent a good year trying different recipes in search of one that would make the adorable little sprout-balls enjoyable, and I did find a couple I could tolerate, until I came across a disastrous sprout experience that swore me off of them for the past 2 years.

Here’s the thing: Brussels sprouts are crazy nutritious, and contain sulforaphane, which has some mad anti-cancer properties – particularly if you steam or stir-fry the sprouts. (Boiling reduces the anti-cancer properties). They also contain a chemical that boosts cellular DNA repair and blocks cancer cell growth.

I’d say that Brussels sprouts are too good to be true, but they’re not! If only we could find ways to make them palatable so that we eat them!

If you’ve put off your search for a tasty Brussels sprout recipe, you can sleep easy tonight, because I found The One. This recipe turns Brussels sprouts into a sweet, tasty side dish. I enjoyed mine alongside a spinach and grilled cheese sandwich (I’m on a sprouted grain bread kick, but that’s a story for another day). It was absolutely delicious. I would not lie to you about such serious things as Brussels sprouts.

If you fancy yourself a Brussels sprouts hater, you just might want to give them one more trip down the aisle. There’s a whole lot of happily ever after going on over here!

You can find the original recipe on Herbivoracious. Here’s my adaptation:

Apple Brussels Sprout Hash

by Shelly

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients (2-3 servings)

  • 1 tbsp Earth Balance
  • 1/3 of a medium onion, diced
  • 1 crisp apple (such as a Pink Lady), cored, and diced (peeling optional)
  • 1 pound Brussels sprouts, cleaned, trimmed, and quartered
  • 2 fresh sage leaves, thinly sliced
  • 1/2 tsp minced fresh rosemary
  • 2 tsp apple cider vinegar
  • 2 tsp honey
  • salt, to taste


Melt Earth Balance in a large skillet over medium heat. Dice the onion and add it to the skillet with a pinch of salt. Cook until the onion starts to brown, about 4 minutes.

While the onion cooks, core and dice the apple. Add the diced apple to the skillet. Raise the heat slightly and cook until the apple starts to brown, about 2 minutes. Stir occasionally.

While the apple cooks, trim and quarter the Brussels sprouts. Add the Brussels sprouts, sage, rosemary, and a generous pinch of salt. Cook until sprouts are wilted and well browned, 10-12 minutes. Stir occasionally.

Remove from heat and add the vinegar and honey. Stir to coat. Taste for seasonings and adjust as necessary. Serve hot.

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Posted: June 2, 2013 at 8:27 pm

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Trying Out Meal Delivery

Meal Delivery
19 Feb 2013

I have no time to cook. There. I said it. My food blogging patterns prove it. I spend lots of time in the kitchen over summer and winter breaks, and very little any other time of the year. That tends to result in me eating way too much take-out. (As a result, I have a pesky Jimmy John’s addiction).

I’ve considered trying a meal delivery program many times over the years, but they always seemed too expensive. Prices must have come down in the past couple years, and I have finally decided to pull the trigger and try one out.

I went with Diet To Go for a few reasons. First, they have a vegetarian option. Next, they allow meal substitutions. Third, there is no contract, commitment, or cancellation fee. It’s a week-to-week program (charged weekly too, so no big up-front investment). Fourth, they include all sides with their meals (so you don’t have to go spend additional grocery money to buy your produce/etc). Lastly, they have a variety of plans offering different numbers of meals. I just wanted lunch and dinner (because I drink green smoothies every morning for breakfast and have no desire to change that), and I only wanted 5 days per week (not 7). I do still want the option to cook or have a meal out if I want to. They also offer different daily calorie counts, but most of the plans I looked into offer that.

I ordered the vegetarian, 5-day lunch/dinner 1200 calorie plan. (The 1200 includes breakfast, which I’m not getting, so it’s about 800 calories/day of food). It runs about $110/week with shipping. The food is fresh-frozen and shipped once per week in a styrofoam cooler with dry ice. I’m lucky in that the DTG headquarters are only a couple hours north of where I live, so I literally received my order 12 hours after it shipped. Everything arrived frozen in good condition, and all meals were labeled.

Tonight’s meal was a veggie Salisbury steak with mashed potatoes and green beans. It arrived looking like this:

Diet To Go Veg Salisbury Steak - Frozen

Diet To Go Veg Salisbury Steak – Frozen

The package included microwave and conventional oven instructions. I nuked everything, and ended up with this:

Diet To Go Veg Salisbury Steak with Green Beans and Mashed Potatoes

Diet To Go Veg Salisbury Steak with Green Beans and Mashed Potatoes

I haven’t had Salisbury steak since I was a kid, and it tasted just like I remember. (Good!) The green beans were definitely fresh, and the steak had a great mix of black beans and corn inside (not just some mashup of soy protein). I must say – I was impressed. I don’t want to say I wasn’t expecting much, but – well, it could have just been a glorified TV dinner. I’m happy to report that it was much better than any TV dinner I’ve had.

So far, it’s a thumbs up for Diet To Go. We’ll see how the rest of the week goes! I have until Friday to cancel or substitute things for next week’s menu, for Tuesday arrival. They rotate 5 weeks worth of menus. It will definitely be a luxury not having to think about food for a while.

Posted: February 19, 2013 at 9:35 pm

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Easy Thai Peanut Bowl

Dinner, Lunch
20 Jan 2013

This is one of those easy throw-together lunches that might not deserve its own “recipe,” but I’m always looking for quick and easy meal ideas, so I thought I’d share!

I’m on a peanut butter kick this week, and had a brick of tofu in the Tofu XPress in the fridge just waiting to be used, so I stirred up this little Thai bowl. It came together quickly, since I used a bag of frozen stir fry veggies, and tasted fantastic! I didn’t have any peanuts on hand, and my scallions had gone bad – but if I had them, they’d be on top!

Thai Peanut Bowl

Thai Peanut Bowl

Thai Peanut Noodle Bowl

by Shelly

Cook Time: 15 mins


  • 4 oz rice noodles
  • 2 tbsp extra virgin olive oil
  • 1 block extra firm tofu
  • 1 heaping tbsp peanut butter
  • 2 cloves garlic, minced
  • 2 cups (1 bag) frozen stir fry vegetables
  • 1 8-oz can sliced water chestnuts
  • 1 tbsp chopped peanuts
  • 2 scallions, sliced


Boil water and cook rice noodles per package instructions.

Drain and press tofu, then slice into cubes.

Saute oil, peanut butter, and garlic over medium-high heat for 1 minute.

Add tofu to saute mixture and stir. Cook for 3-4 minutes.

Add vegetables and water chestnuts. Season with salt/pepper to taste. Stir.

Reduce heat to medium and cook for 12 minutes.

Check for seasoning and adjust to taste.

Serve over rice noodles and top with peanuts and scallions.

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Posted: January 20, 2013 at 3:17 pm

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The Nutty Nana

19 Jan 2013

As I was making my breakfast smoothie this morning, I was craving peanut butter and bananas. I tend to go on a throw-in fest when it comes to my breakfast smoothies, as it seems like such an opportune time to cram some nutrition into my body. But today, I stuck to my inspiration, and The Nutty Nana was born.

The Nutty Nana Green Smoothie

The Nutty Nana Green Smoothie

The Nutty Nana Smoothie

by Shelly

Prep Time: 5 mins

Ingredients (1-2 servings)

  • 1 C non-dairy milk (such as almond milk, hemp milk, coconut milk, or soymilk)
  • 1 ripe banana
  • 5 strawberries, hulled
  • 1/4 C mixed nuts
  • 2 Tbsp peanut butter or powdered peanut butter (such as PB2)
  • 2 Tbsp hemp protein powder or other unflavored protein powder
  • 2 C fresh baby spinach
  • 2 Tsp green powder (such as Veggie Magma), optional
  • 4 ice cubes


Add all ingredients to a high-powered blender (such as the Vitamix) and blend on high for 30 seconds.

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Posted: January 19, 2013 at 11:28 am

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Vegan French Onion Soup

Dinner, Soups & Stews
02 Jan 2013

Have slow cooker, will travel… or at least eat crazy-easy delicious stuff all the time!

Today, I sliced up some onions and let them sit with a little olive oil in the slow cooker on low for 8 hours. About 10 minutes of labor later (i.e., stir in some broth and seasoning, and make homemade croutons), I had the easiest and most awesome caramelized onion soup on the planet! Vegan, even (thanks to no-beef broth and Daiya).

The recipe came from my latest obsession, the cookbook Fresh From the Vegan Slow Cooker. Luckily for you, the recipe can be found online via Google Books here: Caramelized Onion Soup.

Soup simmering in the crockpot

Soup simmering in the crockpot

Homemade Croutons

Homemade Croutons

Vegan Caramelized Onion Soup

Vegan Caramelized Onion Soup

Now, all I have to do is figure out why the cookbook author didn’t call this “French” Onion Soup….

Posted: January 2, 2013 at 9:34 pm

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Happy New Year! Have Some Tofu!

Dinner, Holidays, Recipes, Side Dishes
31 Dec 2012

Happy New Year, everybody!

With the new year comes resolutions, and one of mine is definitely to cook more (and blog about it!) I got in some early practice today and made my favorite tofu dish to date: Tofu Dippers.

Tofu Dippers with Avocado Ranch Sauce

Tofu Dippers with Avocado Ranch Sauce

Tofu takes some practice, both in preparation and in appreciation. A bad tofu experience can make it difficult to appreciate this versatile wonder-food. Yes, I just called tofu a wonder-food. It really can be! One thing that has definitely helped me is the Tofu XPress (tofu press). It’s so much easier than the old stack-books-on-a-plate-on-top-of-towels-on-the-tofu method. Properly pressed tofu is the key to it absorbing all of the goodness of marinades, as well as to keeping it firm and not mushy.

In this case, my dear friend tofu appeals to two of my favorite food styles: finger-foods, and dip-able things. Preparation was not nearly as messy as I had anticipated, and the result was so good that… well, I ate the entire block of tofu in one sitting. Whoops. Who needs side dishes, anyway?

I served my tofu dippers with an avocado ranch sauce (from page 38 of Vegan Sandwiches Save the Day) – basically, a dipping sauce of avocado, vegan mayo, parsley, thyme, and dill. But they would be just as awesome with ketchup or regular ranch dressing.

Without further adieu, here is the recipe:

Tofu Dippers

by Shelly

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Keywords: bake appetizer entree vegetarian tofu

Ingredients (2-4 servings)

  • 1 block of extra firm tofu, pressed
  • 1 cup panko bread crumbs
  • 1/2 tablespoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/4 cup cornstarch
  • 2 eggs, beaten, or equivalent egg whites/egg beaters


Preheat the oven to 400F.

Mix together bread crumbs, garlic salt, and chili powder.

Prep the dipping station with 3 shallow bowls. First bowl: corn starch. Second bowl: eggs. Third bowl: bread crumb mixture.

Slice tofu into 1/4 inch thick pieces.

Dip each tofu slice into the corn starch, then the eggs, then the bread crumbs. Tip: keep your left hand as a “dry” hand to grab the tofu and dip it in the corn starch. Then use your right hand as a “wet” hand to dip the tofu into the eggs and bread crumbs.

Set each breaded slice onto a baking sheet lined with parchment or lightly oiled/sprayed.

Bake at 400F for 20 minutes, then flip tofu and bake an additional 5-10 minutes. Breading should be lightly browned.

Serve with your favorite dipping sauce.

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Posted: December 31, 2012 at 8:31 pm

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Smoothie Construction

Breakfast, Smoothies
17 Nov 2012

The addition of a Vitamix to my household has definitely changed my breakfast habits for the better. Dare I say, the Vitamix has become a full fledged member of the family? I do.

For those unfamiliar with the Vitamix, it’s a high-powered blender (and by high-powered, I mean, it boasts a 2 horsepower motor). I argued with myself for years that it couldn’t be much different from a regular blender. I was wrong. Every Vitamix owner I’ve ever encountered will tell you that it’s unlike any other blender on the market. It doesn’t just “blend.” It can completely liquify everything I’ve ever thrown in it – entire apples, nuts, seeds, you name it. No chunks. No bits. Smooth, luscious liquid, ready for slurping with a straw.

I’ve got the Vitamix 5200 model, which I bought as a package at my local Costco. They don’t always carry it – but when they do, it’s a rare chance to get sub-retail pricing. These things don’t go “on sale.” Yes, $500 is a lot to spend on a blender, but like I said – it’s so much more than a blender. It has replaced my old blender, my food processor, AND my juicer. Heck, it even kneads dough (but I love my bread machine too much to give it up!)

For the first few weeks of Vitamix ownership, I relied on recipes to make my morning smoothies. As time went on, though, I came up with a blueprint for smoothie-building that I now use every day. I drink smoothies for 2 reasons:

1) They’re fast and portable. (Breakfast while driving to work, anyone?!)

2) They’re a delicious way for me to sneak in nutrition from foods I don’t like to eat. (Sneaky sneaky!)

If you’ve thought about incorporating smoothies into your daily routine, I highly recommend it! While any blender can make a smoothie, less powerful blenders will not be able to liquify all of the ingredients I recommend (which can result in clumps or chunks of food in your smoothie). No harm, no foul, though – don’t let that stop you from trying if you haven’t invested in a high-powered blender yet!

My smoothie blueprint has a few components. To build a perfect smoothie, blend up one or two items from each category and, voila! For best blending results, add liquids and heavy solids first, then powders, then greens. This gives the most intense blending to those heavier foods, and allows you to use the tamper to push the lighter powders and greens down into the mix as things get going. Also, be sure that you have one frozen component in your mix. If you aren’t using frozen fruit or another frozen item, just add 4 or 5 ice cubes on top. This prevents the smoothie from warming due to the high power of the blender. Blend for 30 seconds on high power, or until everything looks smooth. Adjust the amount of liquid to your consistency preferences; I tend to always start with 1C liquid, and if it looks a little too thick, I just add a few tablespoons of water as it is blending.

Components (choose 1 or more from each category – makes 1 large 32oz serving or 2 small 16oz servings):

Liquid Base (1 cup): milk (dairy or non-dairy) such as soymilk, almond milk, or hemp milk, coconut water, tart cherry juice, other fruit juice, water, etc. Or, mix and match (I like to do 3/4C milk and 1/4C tart cherry juice).

Fruit & Veg Base: 1 ripe banana and 1 carrot

Protein: 1/4 cup powder (such as Vega, hemp protein powder, soy protein powder, whey protein powder, etc), or 1/2 block silken tofu

Green Powder (1 tsp): spirulina or Veggie Magma

Healthy fat (1 tbsp): peanut butter, almond butter, hazelnut butter, or powdered peanut butter (such as PB2), or 1/2 of an avocado

Nuts & Seeds (handful): mixed nuts, pumpkin seeds, sunflower seeds, sesame seeds

Fruits (1 cup): fresh or frozen strawberry, blueberry, raspberry, apple, pear, kiwi, peach, plum, melon, etc.

Greens (1-2 handfuls): raw baby spinach, chard, kale, collards, or other leafy greens

Sweetener (optional): 1-2 pitted dates or 1 tsp agave nectar

In most cases, I do not use additional sweetener. If my banana is not quite ripe, I’ll add a couple dates to the mix, but otherwise, there tends to be plenty of sweetness from the fruit. Some stronger greens like chard or collards may benefit from a little bit more sweetness to offset the bitter flavor.

I try to mix up my choices from each category. If I used a canister of hemp protein powder this month, then next month I’ll use a rice protein powder. If I used kale as my main green this week, I’ll use spinach next week and chard the week after that. If I used pumpkin seeds this month, I’ll use sunflower seeds next month. I try to limit my use of soymilk, since I eat tofu once or twice a week and don’t want to overdo it on the soy. (Unsweetened vanilla almond milk is my current favorite liquid base, as it’s low calorie and delicious. I don’t mind its low protein count because I add protein powder to my smoothies).

If I’m going for a flavor theme, I might skip a category, but for my usual breakfast smoothie, I try to hit all of the bases for nutrition purposes. I also try to pair up things that nutritionally work well together. For example, pumpkin and sunflower seeds are good sources of iron, and Vitamin C helps with iron absorption – so I try to mix high-C fruits with pumpkin seeds.

Avocados and silken tofu add the most wonderful creamy texture to a smoothie. Try one or the other and see for yourself!

I usually have my smoothies for breakfast, though sometimes have them for lunch instead. I’ll also whip up a smoothie as a late-afternoon snack if I’m feeling tired. I experience a noticeable dip in my energy levels if I go 2 or 3 days without a smoothie. It’s such an easy way to pack in nutrition! I do take a multivitamin a few days per week, but I prefer to get as much nutrition as possible from real food. I’m not a whole-foods saint, but smoothies improve my chances quite a bit.

Lastly, when it comes to choosing produce, I try to go for organic produce for anything I would eat the skins of. So, I do not buy organic bananas or avocados most of the time, but I do buy organic greens, carrots, berries, apples, etc.

And there you have it! My smoothie blueprint! What are your favorite smoothie combos?

Posted: November 17, 2012 at 12:39 pm

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I Have Big Plans

Running & Fitness
14 Aug 2012

I have big plans…. for an awesome cooking update?! Ummm, no. What can I say? I’ve eaten Jimmy John’s no fewer than 6 times in the past two weeks. I’m in a post-vacation lazy-in-the-kitchen rut. Or maybe it’s a pre-back-to-work cooking-is-too-much-like-work state of avoidance.

At any rate, I do have big plans – for running. This week, I cross into what I consider the official “long run” part of my half marathon training plan. To me, any run longer than 5 miles is not-messing-around, and once you pass the 7 mile mark, it’s official: you’re running long. This week’s schedule has a big ol’ 8 miler at the end.

My big plans involve 2 things: checking out a new trail that appears to have minimal hills and restrooms & water fountains along the way, and adding a running-specific Camelbak to my arsenal of gear.

The trail is the Hawksbill Greenway in Luray, VA. It’s about 45 minutes north of me, but considering how miserable I was last fall running the local hills, I’ll endure the drive. It’s actually quite similar to the drive I used to do in Chicago to get out to the awesome Danada trails in Naperville. It looks like Hawksbill is somewhere between 3-4 miles long and is a combination of a looping trail and an out-and-back. Perfect. I love out-and-backs. The I&M Canal Trail spoiled me so much in that regard.

The Camelbak is an upgrade to the couple Camelbaks I already own. I’m not sure if the Camelbak Marathoner is a new model, or if I just didn’t do my research well enough a few years back when I bought my current model, but one of the most frustrating parts of racing with my standard Camelbak is that I have to unclip it and literally take it off in order to access the storage pouch. When you need to eat some beans or gels during a race, that’s just not acceptable. It really slowed me down and drove me crazy during my last 2 long races, not to mention all of the long training runs leading up to the races. (Honestly, I tended to use it as an excuse to stop and sit down for a minute while taking the pack off to get to my fuel… bad, bad, bad!) The Marathoner is more of a vest than a backpack, with storage on the front straps for easy access to fuel. It’s not cheap at a cool hundo, but I had a $50 gift card to spend (huzzah!).

I’m also going to be trying some new fuel, one that did not exist last fall – Vega Sport Endurance Gel. I was already a fan of Vega Sport; they’ve discontinued the energy drink I used to use as my pre-long-run fuel, but it looks like there’s a new (and much fuller) line of endurance products now. My local Friendly City food co-op had the gels in stock, so I grabbed a couple to try out this week. They’re whole-food gels – plant based and all natural, with no HFCS or maltodextrin. Since I’m a pretty darn slow runner (even slower this time around, as I’m focusing on heart rate training instead of speed), I need to refuel during shorter distances than some runners. This 8-miler is going to take me somewhere around 2 hours, since 6.5 miles took me 1:36 last week. They say you should refuel every 30-45 minutes for workouts lasting more than 75 minutes, and I tend to err on the side of caution these days when it comes to fueling. Bonking is no fun.

So, those are my big plans! I’m going on a big long run. Wish me luck!

Posted: August 14, 2012 at 2:41 am

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Running & Fitness
09 Aug 2012

I love the Olympics, particularly the summer Olympics. I obsessed over Mary Lou Retton and gymnastics as a kid – even tried my hand at it, with mortifying results. Me – I’m not the most graceful or coordinated person on the planet. (understatement of the century). I marveled over divers, but never managed much of an impersonation. Turns out, while I’m not afraid of heights, I’m not the biggest fan of jumping from them.

More recently, I’ve turned my attention toward the track events. I was up early, glued to the TV to cheer on Kara Goucher and Shalane Flannigan in the women’s Olympic marathon. I’ve grown to love their stories and appreciate their efforts and applaud their accomplishments. Of all the sports I’ve tried, the one I’ve had some success with is running – not by winning races (though I did place 2nd in my age group in a 5K last summer!), but by simply managing to run and enjoy it and not break any bones.

The first two years I spent running (2010 and 2011), I was running to lose weight. It worked. I lost 107 pounds, but burned myself out. 2012 did not start off well, and this past spring, as I laced up my running shoes again, I was doing so with an extra 25 pounds on me. I signed up for a fall half marathon, figuring the training would get me back into shape.

But this time around, I’m not dieting as much as I had intended to. I’m eating clean, but not necessarily cutting calories. The scale isn’t moving, but I feel stronger. Still, I’ve been beating myself up a little bit, as if I’m wasting my training efforts by not dieting.

There’s something wrong with that mentality. If exercise is inextricably tied to weight loss, it will never stick as a healthy, permanent habit – even after years of cranking out the miles every week.

There’s an Olympic ad campaign from Nike that encourages everyday people to find their greatness. When I saw the one with the overweight kid running down a farm road, it struck me.

Part of me was proud of that kid for getting out there and doing it. Of course, the part of me that fights self consciousness and low self esteem thought, “I wonder if he’s embarrassed, with the world watching him,” because that’s how I feel these days when I go for a run. This extra weight, while still at least 80 pounds lighter than my heaviest, weighs me down. I’m not comfortable in my skin right now. Living in the same town where I work only compounds my fears of running into someone I know. It’s ridiculous, I know.

Then, I came across this blog post: I Am Not a Skinny Triathlete. It’s a post by a woman who had previously trained for races to lose weight, and as the new year started, decided to stop chasing skinny, buy bigger clothes, and keep racing triathlons anyway. 10 weeks or so into my own not-skinny race training, I’ve come to some of the same realizations as the author. Because I’m not cutting calories, I feel better fueled and stronger in my workouts. I still have power in my legs, and as I’m growing more experienced, I know how to use it.

I haven’t accomplished the complete shift in mindset required to fully appreciate training and racing for the fun of it, without the weight loss strings attached. But now that I recognize the difference, I might just be a step closer to finding my own greatness.

Posted: August 9, 2012 at 4:14 pm

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This Is How You Do Iced Chai

Recipes, Tea
18 Jul 2012

Why do most sites make it sound like creating a homemade iced chai latte is such a pain in the arse?

It’s not. Typing out these steps is more of a pita than actually making the tea.

Step 1: Grab a quart sized Ball jar (or a pitcher-type vessel of your choice).

Step 2: Boil 4 cups of water. (I use my beloved electric kettle).

Step 3: Add 2 chai tea bags to your jar or container (3 if you like it really strong – but since this will steep for at least a couple hours, 2 bags is really plenty).

Step 4: Pour hot water into container.

Step 5: Cool on the counter for a while, then stick the container in the fridge until it’s cold. (If you’re brave, I suppose you could stick it straight into the fridge. I should probably consult mythbusters, but I have a fear of making everything else in the fridge warm by putting something hot in there…. but I hear that today’s refrigerators are badass and can handle it, so… deviate from the pre-cooling at your own risk, or go ahead and disregard my paranoia. Up to you!).

Step 6: Pour a cold glass of chai! Leave some room for a splash of your favorite milk/cream product, and sweeten as desired. Add ice if you’re feeling frisky. I drink mine too quickly to bother with ice.

I imagine this would work great with any kind of tea you’d like to serve cold. Sure, you have to think ahead in order to cool it, but the joy is that you don’t have to brew it super-strong to account for immediate ice cooling. You’re not using twice as much tea for one drink. I always keep a couple jars in the fridge.

I’ve also used loose leaf teas with my little hanging tea-ball for this.

So good! Cheers!

Iced Chai A-Brewin'

Iced Chai A-Brewin’

Posted: July 18, 2012 at 4:05 pm

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