Making your own spice mixes is easy and can save you money!
The Chai Spice or Pumpkin Pie Spice can be substituted for cinnamon in nearly every recipe, and enjoyed in oatmeal, your favorite homemade granola, sprinkled on roasted winter squash (slices or pureed), in a smoothie, on cereal, in a fruit crisp, on freshly fruit slices (apples, pears, persimmons, citrus), in pancakes, cookies, muffins, or French toast, on a baked sweet potato or stirred into warmed almond or soy milk for your own Chai/Pumpkin Spiced Latte.
Chai Spice – Combine 1 tsp of each: allspice, cardamom, cinnamon, coriander with 1/2 tsp of each: black pepper, nutmeg and turmeric. (This blend is especially wonderful, as the black pepper improves your body’s ability to absorb turmeric by as much as 2000%!)
Pumpkin Pie Spice – Combine 4 tsp cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg and 1/2 tsp ground cloves.
Keep spice mixes in air-tight containers and use them often, as they are packed with flavor and antioxidant power to keep your cells healthy!
To learn more about why it makes sense to use more herbs and spices in your meals, read my article that was published in the Lodi News Sentinel that featured this recipe, as well as an Italian Seasoning Mix.
Timaree Hagenburger, is a registered dietitian and certified exercise physiologist with a master’s degree in public health. She is a nutrition professor at Cosumnes River College, conducts corporate wellness work, and has a regular segment on California Bountiful TV. These wonderful spice mix recipes, as well as several more, (plus multiple ways to use each one can) be found in her innovative cookbook – The Foodie Bar™ Way: One meal. Lots of options. Everyone’s happy. available at www.FoodieBars.com