musings of a gluten free runner » antioxidants http://www.rungranolarun.com by Dana Solof Thu, 03 Nov 2011 21:07:39 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Kenyan Chai Tea http://www.rungranolarun.com/2008/12/kenyan-chai-tea.html http://www.rungranolarun.com/2008/12/kenyan-chai-tea.html#comments Wed, 31 Dec 2008 06:18:00 +0000 Dana http://myf4t.wordpress.com/2008/12/30/kenyan-chai-tea/ This is a perfect warm cuppa when it’s cold out!

2 Cups Water
pinch of Cardamom
1/4 tsp fresh cut ginger, grated
2 Sticks of cinnamon
1/2 tsp tea leaves (or 2 black tea bags)
Sweetener to taste (Agave, Sugar, etc.)*
2 Cups milk (Almond, Soy, Rice will all work)
6 drops pure vanilla

In saucepan, add spices to water and bring to a boil.
Add leaves (or tea bags) and immediately add milk
Cook on high heat until tea boils
Add vanilla
Strain tea into pot or glasses.

*You could substitute part of the sweetener with stevia. The flavor will be richer if combined with raw sugar or sucranat.
***An update about Kenyan Chai from May 2009:
We have a Kenyan named Alfred on our team.  He is incredibly talented and trains minimally to run 13:45 in the 5K.  He drinks Chai every day… of course his is made with Whole Milk and sugar, but it is often his only breakfast in the morning.  Of course, he thinks that coffee is disgusting and doesn’t understand why Americans drink it.  I told him that I’m trying to switch exclusively to Yerba Mate and tea!
]]> http://www.rungranolarun.com/2008/12/kenyan-chai-tea.html/feed 1 Sweet Sweet Cacao http://www.rungranolarun.com/2008/11/sweet-sweet-cacao.html http://www.rungranolarun.com/2008/11/sweet-sweet-cacao.html#comments Mon, 24 Nov 2008 11:44:00 +0000 Dana http://myf4t.wordpress.com/2008/11/24/sweet-sweet-cacao/ Awe, my addiction has a new outlet…. of course, I’m talking about chocolate. Ian thinks I’m crazy- it’s too bitter for him (he hates coffee and IPA and Kombucha too). But, somehow my tastes just keep getting more extreme. I’ve been munching on 99% cacao bars from Michel Cluizel! They are stocked by our local gourmet chocolate boutique named Cacao. I guess you could say I’m like a kid in a candy store there. Cacao presents chocolate like fine wines, olive oils, or coffees. Maybe you could call them the Chocolate Stumptown. They specialize in thick, unbelievably rich “drinking chocolates” that almost resemble hot pudding. My favorite is made with coconut milk and exotic spices that feeds my need for cayenne laced coco-ness.
But, the original reason for this post was because I just love Nativas Naturals products. Last weekend, while we were at Stanford for the NCAA regional meet, I picked up a few bags of their cacao nibs to nibble on the plane and bring back with me. I like the idea of eating them raw… they are such a great source of antioxidants.
They have an excellent selection of hard to find superfoods and other raw natural ingredients that are 100% pure!
OK- back to homemade cocoa.
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