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Iced chai tea (with vegan basil chocolate ice cream)

January 6, 2015

Many people talk about detoxing their bodies in the New Year. This might be part of a new year’s resolution to get fit or get healthy, particularly after a good few weeks of celebrating the silly season, perhaps over indulging in ‘bad’ or so called unhealthy foods, and alcohol.

After having overdone it on the Christmas ham or turkey, the plum pudding, the wine and champagne, many of us like to try to make ourselves feel better by detoxing our bodies – going on a lemon juice diet, cutting out carbs, and generally implementing extreme dieting or abstaining from ‘naughty’ foods.

Experts say that the body does not need a detox – this is what our liver does for us every day. Along with the rest of our digestive system, it effectively processes everything that goes into our bodies and turns it into usable nutrients, energy or waste. If we were to truly require ‘detoxing’ we would be in hospital, our bodies rendered incapable of maintaining this ordinary everyday function.

So why is it that we love to detox so much? And what do we really mean by detox? And why does detox have to mean that we go to extreme measures, depriving ourselves of what we love?

Matthias and I tend to believe in the ‘everything in moderation approach’. Your body is not a see saw, it doesn’t really enjoy going up and down, from one food extreme to another. Sure, we should all cut loose a little over the silly season, but if we just enjoy ourselves and don’t overdo it, and we make sure we eat well – with lots of veggies – 95% of the time, then why not have a little ‘naughty’ food without then punishing ourselves in the new year? We might just feel a whole lot better for it – not just physically – but perhaps we can stop beating ourselves up about how we feel about our actions, just for once.

Well, in line with the moderation motto, try this delicious chai iced tea. The chocolate basil ice cream has a deliciously coffee or mocha taste to it – it definitely holds it’s own or is a really lovely creamy addition to your chai tea on a hot summer’s day.


Serves 2 (or 1 thirsty person)

Iced tea

  • 500ml almond milk
  • 2-3 tspn of your favourite organic low caffeine chai tea
  • 4 scoops of chocolate basil ice cream (see recipe below)
  • cinnamon, ground, to garnish
  • a few ice cubes

Heat the almond milk and chai in a saucepan with a lip over a medium heat, until the chai has fully infused into the milk (usually about 10-15 minutes). Strain and pour into a glass. Add the ice cream, a few ice cubes and garnish with a little cinnamon. Enjoy immediately.


Chocolate basil ice cream

This recipe is based on our basil ice cream recipe, which you can follow along for the method. However, there are a few slight changes to the ingredients:

Ice cream:
  • 1 cup almond milk
  • 1 small handful of basil leaves, chopped
  • ¾ cup rapadura sugar (aka evaporated cane juice, safe for Paleo lovers)
  • 1 quantity of nut cream (see below)
  • 2 tbspns cocoa powder
  • 1 tbspn honey
Nut cream (1 quantity)
  • 3 handfuls of cashews
  • 1 good splash of almond milk

Make the nut cream first, then add all the other ingredients, blend and follow the rest of the instructions on the basil ice cream recipe page to finish off the ice cream.






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©2013-2015 Celery Meets Beetroot. All rights reserved.



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