Lemongrass, ginger and chia seed tea

(serves 4)

So it's the third time i've been sick this year and it's only June. Having a moment of feeling frustrated as I have been unable to get back to a solid exercise routine the last few months due to having to take a week or two off at a time! I don't know what's happening with my immune system but i'm hoping this winter warmer will be giving me the boost i need to shake this cough! 

I was inspired as i was thinking back to this deliciously fresh lemongrass, ginger and basil seed drink that Paul and I had on our honeymoon in this quaint herb garden. This is the winter version, and i used chia seeds instead of basil seeds as that's what i have at home.

The original 

Prep time: 5 min

Cooking time: 30 min

Ingredients
3 lemongrass stalks
2cm chunk of ginger (10g)
25g yellow rock sugar (cane sugar)
1L boiling water
1 T chia seeds (optional)

Method
1. Smash the lemongrass bulbs and the ginger with the blunt side of a heavy knife to bruise and release the aroma and oils. Remove the outer layer of the lemongrass stems and the skin off the ginger and finely slice both.

2. Combine the lemongrass, ginger, rock sugar and boiling water in a pot and bring to the boil. Reduce to a simmer for 5 minutes then leave to infuse for another 20-30 minutes.
3. Meanwhile, soak the chia seeds in 2 T water and leave.
4. Strain the tea to remove the solids (or just put into a tea pot with a strainer).
5. Serve with the end stalks and a teaspoon of chia seed mix.

Super cute mugs from my friend Christina

Adding chia seeds gives an extra crunchy texture