Chocolate Chai Spiced Tear Away Bread


This week I came across a fantastic recipe from delicious. magazine that was too good to pass up. After trying it out, I realized it's a keeper. Easy, delicious and straightforward this is one recipe that will make it out on Easter weekend and many more holidays to come.

I made a few tweaks to the recipe, mainly by substituting Arvinda's Chai Masala for the cardamom, as the blend itself is predominately cardamom in addition to other warming spices like ginger and cinnamon. I omitted the dulce de leche to avoid it being too sticky-sweet, so it could pair nicely with a cup of Masala Chai. Masala Chai is most often served with something savoury like Kale Onion Pakoras so when pairing it with a dessert, choose something less sweet for balance.  

I ended up baking this in a bundt pan for a round presentation, which I thought gives it a bit of a special feel for a holiday brunch. I subbed in some whole wheat flour for the all-purpose flour and added milk chocolate in with the 70% cocoa dark chocolate so you get bites of both throughout the loaf. 


Recipe adapted from delicious. magazine

Method of Preparation:

1) In a small bowl, mix warm milk with sugar and quick-rise yeast. Stir to mix well. 

2) In a large mixing bowl combine all-purpose flour, whole wheat flour, ARVINDA'S CHAI MASALA and sea salt. Fold in milk mixture and whisked egg. Knead until combined. Cover bowl completely and set aside for one hour until yeast activates.

3) Oil a bundt pan (or loaf pan). Preheat oven to 35oF.

4) Knead dough and roll into golf-sized balls and placed in bundt pan, spacing them apart. Sprinkle in chocolate.

5) Bake in centre of the oven for 30 minutes. Remove from oven, cover with foil and continue baking for another 15 minutes. Cool and serve with butter and a cup of Masala Chai.

1¼ CUP warm milk
2 TBSP. sugar
1 TSP. quick-rise yeast  
225G all-purpose flour
225G whole wheat flour
1½ TSP. sea salt
1 egg, whisked
100G 70% dark chocolate chunks
1 TBSP. oil


Routine change: Chai Spiced Breakfast Quinoa

It's too often we easily slip into routines. Eat the same thing everyday without thinking, or do the same thing day-in-day-out just like being on a treadmill.

Mine is oatmeal for breakfast everyday. For many years Monday through Sunday I have the same morning oatmeal ritual, more or less, give or take.

Earlier this week I ran out of my usual stock of organic oats and my morning was just not the same. Opening the cupboard to find quinoa I followed my same recipe and made a breakfast quinoa.

How refreshing it was to have a change! Realizing I can add about 6g of protein to breakfast for 1/4 cup of quinoa (almost equivalent to that of an egg), that's something I’m going to do more often!

Here’s the recipe…



Method of Preparation:

1) Rinse quinoa and soak in a bowl for 15 minutes. Drain and rinse again until water runs clear.

2) In a pot, add water and soaked quinoa and gently boil on medium-high heat. Add remaining ingredients (except Arvinda’s Chai Masala).

3) Put lid on and simmer for 20 minutes. Stir in ARVINDA'S CHAI MASALA, fluff with a fork and enjoy. Serves 1.

1/4 CUP quinoa
1 1/2 CUP water
2 TBSP. raisins or cranberries
1 TBSP. sesame seeds or sunflower seeds
1 TBSP. flax seeds, ground)
2 pieces crystallized ginger, chopped
pinch turmeric powder

Turmeric Kale Protein Smoothie (CHAI FLAVOURED!)


The benefits of turmeric are endless–anti-inflammatory, reduces swelling, aids in digestion, purifies the blood, relieves a cough…I could keep going! But sometimes I have to remember there is more to life than just turmeric! Eating a rainbow of foods and flavours is a good approach to get a range of vitamins, minerals and health benefits from the foods we eat.

So with this recipe, Turmeric Kale Protein Smoothie it has it all! A rainbow of colours and flavours, everything from bananas to chai spices, cocoa nibs to coconut...and of course, turmeric! :) A whole meal-in-one, it's perfect for a post-workout recovery.

Here’s what the TURMERIC KALE PROTEIN SMOOTHIE contains:

  • avocado – a superfood and healthy fat, avocados contain antioxidants that protect against eye disease, lowers cholesterol and makes you feel satiated. (1/2 ripe avocado)

  • banana – high in potassium, bananas strengthen bones and reduce muscle cramping. (1/2 banana; use whole banana for added sweetness)

  • berries – a superantioxidant that helps reduce belly fat. (1/2 cup)

  • raw cocoa nibs – contains flavonoids lowers blood pressure levels, reduces cholesterol and improves blood circulation. (2 tsp.)

  • coconut oil – a healthy saturated fat, it helps regulate blood sugar levels. (1 tbsp.)

  • flax seeds, ground – fibre rich, flax is a vegetarian source of Omega-3s and boosts immunity. (2 tsp.)

  • kale – high in Vitamins A and C, fibre rich, antioxidant and anti- inflammatory. (1 cup)

  • protein powder (vegan) – gives you 20g of protein per serving…wow! (2 tbsp. or 30g)

  • turmeric – superspice, need I say more! (1/2 tsp.)

  • Arvinda’s Chai Masala – this is my signature addition to the smoothie! Contains healing spices like ginger, cinnamon, cardamom and black pepper. I add a lot, about 1 tsp. to make this smoothie taste good. (1 tsp.)

  • water– for hydration. (add enough to get the desired consistency)

Cheers to good health!

Chai Spiced Ginger Apple Oatmeal

It’s very easy to fall in love with oatmeal when you make it taste good.

My mornings are not complete without a bowl of steamy hot oatmeal, spiced with cardamom, nutmeg, cinnamon and ginger–spices commonly found in Masala Chai.

Arvinda’s Chai Masala is the perfect complement to oatmeal or porridge which can handle these aromatic and warming spices.


Method of Preparation:

1) In a pan or skillet add oats and cover with water.

2) Cook on medium-high heat until water is absorbed.

3) Stir in remaining ingredients and cook for a couple more minutes.

1 CUPS uncooked oats
3 CUPS water
1 apple, cubed
1/4 CUPS dried currants
3 pieces crystallized ginger, chopped
1 TBSP. ground flax seeds
1 TSP. hulled hemp seeds
pinch turmeric powder (optional!)