Instead of sugary flavored coffee drinks with whipped cream or hot toddies with alcohol, that is linked to increased risk for several types of cancer, turn to a steaming cup of healthy tea, cider or chai that makes the most of cancer-preventing ingredients.
Cinnamon-Mint Tea A dash of apple juice sweetens this tea naturally. Tea contains phytochemical compounds called flavonoids that may protect against cancer. Warming hints of spicy ginger and refreshing mint are going to be your favorites.
- 1 small bunch mint, about 15 sprigs, preferably spearmint
- 4 3-inch cinnamon sticks
- 1-2 thin slices fresh ginger
- 6 cups cold water and
- 4 bags green tea, regular or decaffeinated
- 6 Tbsp. frozen apple juice concentrate, or to taste
Place mint, cinnamon sticks and ginger, in large saucepan. Add water, cover pot and bring to boil. Reduce heat and simmer 3 minutes. Remove from heat. Add tea bags and steep 5 minutes. Remove tea bags, mint, ginger and cinnamon sticks. Sweeten hot tea to taste with apple juice concentrate. Pour into mugs and serve.
Makes 6 servings.
Per serving: 29 calories, 0 g fat (0 g saturated fat), 7 g carbohydrate, 0 g protein, 0 g dietary fiber, 4 mg sodium
Instead of wine and champagne, you can serve a nonalcoholic dessert drink. Chocolate is always a favorite, but this recipe combines cinnamon, ginger and cloves with rich cocoa for a warm spiced end to a delicious meal.
Research shows that the antioxidants in tea and chocolate may improve blood vessel function and lower blood pressure. Remember though, that chocolate is a high calorie food, so moderate consumption is important for overall health.
- 4 cardamom pods, cracked
- 1 (4-inch) piece cinnamon stick
- 4 whole cloves
- 1/4 tsp. anise seed
- 2 – 4 (1/4-inch) slices fresh ginger, peeled (see note*)
- 2 cups water
- 2 black tea bags
- 2 Tbsp. unsweetened natural cocoa powder
- 1/4 tsp. vanilla extract
- 2 cups unsweetened almond or soymilk
- 3 Tbsp. agave syrup, honey to taste
Place cardamom, cinnamon, cloves, anise seed and ginger in medium saucepan, add 2 cups water, and place over medium-high heat. When water simmers, cover, and simmer over medium-low heat for 3 minutes. Remove from heat. Add tea bags, cover, and steep for 4 minutes. Remove tea bags, cover, and steep brewed tea with spices for 20 minutes. Strain to remove spices, and return spiced tea to saucepan.
In small bowl whisk cocoa with 1/4 cup of hot tea until dissolved then add to tea. Mix in vanilla, and almond or soymilk, heat chai over medium-high heat until steaming. Sweeten to taste then pour into mugs, or divide chai among 4 mugs and sweeten it to taste individually.
*Note: Ginger root varies in thickness. If you have a fat piece, 2 slices may be enough.
Makes 4 servings.
Per serving: 120 calories, 3.5 g total fat (0 g saturated fat), 21 g carbohydrate, 4 g protein, 1 g dietary fiber, 65 mg sodium.
Ginger and Turmeric Hot Cider
Warm apple cider is the perfect winter comfort drink. This special version combines two potent spices, ginger and turmeric for a unique flavor and nutrition profile. Fresh ginger, contains a pungent substance called gingerol while turmeric gets it characteristic yellow hue from the class of cancer-fighting compounds, curcuminoids. Both are being studied for their anti-inflammatory and antioxidant properties.
Turmeric is known to stain fingers and clothes so be sure to peel the fresh root over a paper towel then wash your hands after grating it
- 1 cup fresh sweet apple cider
- 1 tsp. grated fresh ginger
- 1 tsp. grated fresh turmeric
- 1½-inch by 1/2-inch strip lemon peel, white part included
In small saucepan, combine cider, ginger, turmeric and lemon peel. Over medium-high heat, heat until ring of bubbles appears around edge of pan, 3 minutes. Cover pan and set aside for 5 minutes. Pour hot-spiced cider through fine tea strainer into mug. Serve immediately
Makes 1 Serving Per serving: 120 calories, 0 g total fat (0 g saturated fat), 30 g carbohydrate, 0 g protein, 0 g dietary fiber, 8 mg sodium.