When I was in high school, I met a man from Tanzania who was working as an international student advisor at a boarding school. I was visiting some friends there and he taught us all how to make his country’s version of chai — that spicy, sweet tea that more and more people around the world are discovering and enjoying. Chai recipes differ from region to region, so this particular chai may not taste like what you’re used to. However, this is a fantastic recipe and I still make it, almost a decade later, when I want a treat!
Forever Nuts is one of DAVIDsTEA’s most popular teas, and it’s not a secret as to why: it’s a chunky mix of apples, almonds, cinnamon, and beets, so it tastes like apple pie and it’s a beautiful pink colour when you brew it!
We often get customers in the store asking if they can eat the tea bits, and the answer is YES! I know of people who have infused the tea in butter and baked with it, people who put it over their granola and oatmeal in the morning, and I’m sure there are tons more great ways to use this tasty treat out there.
I try to keep pesto in my fridge at all times. There is nothing like a spoonful of oily, creamy basil goodness to spice up any dish — from pasta to salad dressings to eggs to soups and broths, I use it a lot. And, while some store-bought brands are pretty good, nothing quite beats the taste of your own fresh pesto.
I have already ranted about how lemony I like my lemon baked goods — very lemony. Today, I’m sharing with you another super-zesty recipe. This time, it’s for light, breakfasty lemon scones. I’ve lightened up this traditionally buttery treat by using olive oil as the fat to make it a tad healthier (OK — to be honest, it’s really because I didn’t have anything else in the house when my baking mood struck…). The olive oil flavour does come out in the scones, so feel free to substitute another oil of your choosing, or stick to butter (but double the quantity in the recipe if you do). The substitution makes the scones dairy-free, so share it with your friends who can’t handle lactose!
When it comes to omelettes, spinach and feta are a classic combination. But when I’m not in the mood to wait for an omelette to cook (read: when I’m too hungry to wait 5 minutes), I toss the ingredients into my frying pan and whip up a plate of scrambled eggs with spinach and feta instead.
When I’m trying to plan my meals for a busy week, I like to prepare a dish that is a complete meal — no need for a side dish means I can grab my food, eat it, and go!
Chili is a classic meal-in-a-bowl because it’s full of vegetables, protein, and — most importantly — flavour. If you can make the time to put everything together, the quick leftovers are totally worth it.
I personally prefer vegetarian chili because I find I’m more creative when it comes to protein source selection; there’s no meat to rely on, so I think about it more and end up with a more balanced, less fatty meal. Generally, I try to aim for 4 to 5 types of beans, plus texturized vegetable protein (TVP), which has a consistency similar to ground beef and works perfectly in vegetarian chili, meatloaf (lentil loaf, anyone?), etc. Even if you are a meat eater, you should consider adding TVP to your diet. A little extra variety never hurt anyone!
Pasta meals are a great way to hit every food group while keeping your meal simple and quick. This particular dish combines whole wheat pasta with chicken, spinach, tomato sauce, and cheese, and is hearty and filling. A hint of basil pesto adds extra dimension and flavour to the sauce.
I put the water on to boil and start cooking the chicken at the same time. By the time the pasta is cooking, the chicken is in the sauce and everything is ready all at once. The whole enterprise takes 20 minutes from beginning to end!
I love delicious fresh recipes that literally take 5 minutes to make. This is one of them! White kidney beans (otherwise known as cannelloni beans) are naturally soft, so you don’t even need to get out the food processor to make this chunky and creamy dip; a fork and some elbow grease will do.