am frequently asked if I ever drink coffee and black teas, or
if I always stick to green tea. I do drink green tea every day,
but I also love a good cup of full-bodied coffee. I usually reserve
my coffee for weekends as a *treat*. Lately I have been experimenting
with adding various spices to my coffee for fun and flavor when
brewing it at home.
have added ~1 rounded teaspoon of ground cardamon seeds, cinnamon,
or nutmeg to the coffee grounds when brewing 6 cups.
addition, I have added ~1 rounded tablespoon of pre-mixed chai
to the coffee grounds and then mixed a small amount of unflavored
soy milk and just a drop or two of honey with the brewed coffee/chai
for a really robust drink that is not too sweet for me like all
pre-mixed chai. All the spices in chai (cardamom, cinnamon, ginger,
anisestar seed, and cloves) have some anti-cancer activity, as
does the black tea used in chai.
have bought a chai mix by Choice Organic Teas from Seattle, WA
in my local natural food store. It is just teas, spices, and pepper;
no sweetener is included. I also have developed my own recipe
for an unsweetened chai mix.
there is any left over, I never throw it out but pour it over
ice for an afternoon treat that would cost big bucks at your local
coffee shop. I do think about which foods and beverages optimize
my goal of having everything going in my mouth enhance my efforts
to remain cancer-free. However, food is both pleasure and biochemistry,
and I enjoy the feeling of *double-dipping* when it serves both