Updated from original post: 25 July 2013
This is a guest blog by Lauren Glucina of Ascension Kitchen. She kindly shared her insights on homemade chai now the weather is cooling down. Lauren is a Sydney based Holistic Health & Wellness Coach & Certified Raw Chef. She is a strong believer in feeding your body and your mind with the purest, simplest foods, and the happiest, most positive thoughts. She advocates for an organic, whole, plant-based diet sprinkled with lots of vibrant raw foods.
Nothing is more comforting than a hot cup of homemade chai tea during winter time!
Traditionally Chai is made with a mix of masala spices such as ginger, cinnamon, cardamom, cloves and black peppercorns. These traditional spices assist in digesting oils and fats, support you through any digestive issues and help you flatten out that belly. They are all considered detoxifying.
Ginger is a natural remedy for digestive ailments such as gas, indigestion and nausea. It is warming and stimulates circulation. It is also anti-inflammatory.