Spiced Chai

4 green cardamom pods
4 whole cloves
1 cinnamon stick
3 thin slices of ginger root
4-6 whole black pepper-corns
3 cups water
1-2 bags decaf or regular black tea bags
3 Tbsp honey or brown sugar
1 cup low-fat milk

In large saucepan, place cardamom, cloves, cinnamon, ginger, peppercorns and water. Bring to boil. Reduce heat to low and simmer for 5 minutes. Turn off heat.  Cover and steep for 15 minutes.  Add honey or brown sugar and milk.  Bring to simmer.  Turn off heat.  Add tea bags and steep for 2-5 minutes depending on strength of tea desired.  Strain and serve hot.

*If you substitute ground dried spices for the whole forms listed below, make sure to add them at the end and not during cooking.  Otherwise they will spoil the chai’s consistency.

Makes 4 serving. Per serving: 74 calories, <1g fat, 16g carbs, 2g protein, 0g fiber, 27mg sodium

Fruity Green Tea

4 cups unsweetened, all natural cherry juice
1 stick cinnamon stick
4 whole cloves
4 star anise
3-4 green tea bags, use decaf if desired

Bring cherry juice to a simmer over medium heat. Add spices. Reduce heat as needed to continue to simmer for 5 minutes. Turn off heat. Cover and allow the spices to steep in the juice for 10 minutes. Add tea bags and steep for 2-5 minutes or until steeped to desired strength. Strain and serve hot.

Makes 4 serving. Per serving: 140 calories, 0g fat, 33g carbs, 1g protein, 0g fiber, 35mg sodium

Chamomile-Mint Soother with Ginger, Lemon & Honey

3 cups water
1 Tbsp minced fresh ginger root
3 Tbsp chamomile tea
1 Tbsp dried mint
Honey & lemon, to taste

In large saucepan, bring water and ginger to boil. Reduce heat and simmer 5 minutes.  Add chamomile and mint. Steep covered, for 10 minutes. Strain and add honey and lemon to taste.

Makes 4 servings. Per serving: < 1g for all nutrients

From: www.aicr.org; American Institute for Cancer Research Newsletter; Winter 2008

These recipes are NOT OK for those on the LMD (Low Microbial Diet).