Chai Smoothie

I know it might not sound that appealing at first -I mean, who puts fruit in their chai? But as most of you know, most of my creations come from random combinations and aren't necessarily by the (cook)book. My experimentations in the kitchen have led to some delicious concoctions (and of course, a total flop once in a while!).

This morning, I had made too much chai and was about to pour a second cup when I saw the fruit staring at me saying, "eat me instead." It was definitely the healthier option for breakfast. I couldn't decide and I knew if I poured the tea, I would forgo the fruit once again...and then I remembered my handy immersion blender.

Voila, breakfast.

1/2 cup blackberries
1 medium mango, peeled and sliced
1/2 cup cardamom chai (unsweetened)
1/2 cup organic milk

Using immersion blender, blend for 1-2 minutes on slow. Pour into glass. Enjoy!

* you can replace the chai and/or milk with any of your favorites -almond milk, rice milk, etc.

Garlicky Cilantro Sour Cream

• 16 oz. sour cream
• two cerrano chilis
• 6-7 cloves garlic
• 1 cup chopped cilantro
• juice of 1/2 small lemon
• 1-2 tsp salt
• olive oil

Pre-heat oven to 350 degrees. Place garlic cloves in foil. Drizzle with olive oil, then fold edges over to create a closed packet. In a separate piece of foil, wrap the (whole) cerrano chilis. (For a less spicy version, discard seeds prior to roasting.) Place both in a glass baking dish and place in oven for approx. 30 minutes.

Remove roasted garlic and chilis from oven and allow to cool. Once cooled, slice cerranos in half and discard seeds and stems.  Into food processor, add deseeded chilis, roasted garlic cloves, and remaining ingredients.


I served the spicy sour cream along side vegetarian enchiladas, but there are so many ways to enjoy it. Try it as a dip for veggies or crusty bread, toss into some cooked pasta, serve it up with grilled salmon, or top off your scrambled eggs for an extra kick -it pretty much tastes great with everything!