Chai is a hallmark of the DeRose Method schools around the world. If you've tried our beloved chai, now you'll have the original recipe so you can make it for yourself or guests.
Ingredients for a liter of chai
half a liter of water
½ cup grated fresh ginger
five seeds of cardamom
two cinnamon sticks
three tablespoons of black tea leaves
five large tablespoons sugar
half a liter of milk
Start by adding ginger, cardamom and cinnamon to the water and boiling for about 3 minutes.
Add the milk, sugar and heat concoction just before the boiling point.
Turn off the heat, add the black tea and let it steep for about 3 minutes, no longer.
Finally, strain and serve this wonderful chai, liquid gold!
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This week we have a wonderful dish that is great for summer because it is blends warmth of a bed of couscous and rich colors with the cool touch of flavorful yogurt sauce. The easiest way to achieve a well balanced and nutrient rich dish is to include a diverse array of colors with real food. Each vegetable carries the perfect balance of nutrients and your body's chemistry knows exactly how to break the nutrients down in the most efficient manner possible, adjusting to what your greatest needs are at any given moment.
Furry Angels is a real story about how Jaya, a Weimaraner, teaches us to be better and more self-aware humans. When we co-exist we mostly learn about ourselves. This is a lovely reflection about how the relationship between man and dog is story about primitive love and understanding our primitive instinct.
A perfect subway or bedside read. Here is a special link to the e-book edition!
Soon we will be starting a new cycle of the DeRose Method Entrepreneur Training Course and spots are limited.
Your career determines your life's legacy and should enable you to leave the world a better place. Your work represents your essence so make it inspiring and fruitful. It must serve a deep purpose that resonates with your ideals, values and philosophy of life.
The cornerstone of the DeRose Method profession is a noble philosophy you can live by proudly, with honesty and carry with you eternally. As DeRose Method Entrepreneurs we only teach what we practice. We teach from experience and never stop being students of life. We are a community of idealist & entrepreneurs who believe we must be the change we want to see in the world. None of this matters if the new generation of good people like you don't take the torch and pass it along to the following generations!
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We are proud to announce that the incredible DeRose ArtCompany will be performing for the first time in New York City in the beautiful off-Broadway Marjorie Dean Little theater! The performance will be during the weekend the DeRose Culture New York event held October 7, 8 & 9. More details to be released soon with exact date and times.
The first 50 people to register for the weekend event event DeRose Culture NYC 2016 will win a ticket to the show (a $100 value).
Soon we will be announcing more exciting news about the 2016 special guests and activities. Come take part in this cultural movement happening this October in New York!
makes for about 4-6 servings
- 16 oz pasta
- 1 lb asparagus, trimmed
- 1.5 oz (about 1/3 cup) sun-dried tomatoes (NOT oil-packed)
- 8oz fresh mushrooms, sliced
- 1 lb fresh broccoli
- 2 tbsp light butter
- ½ heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for overnight in hot water if you don't have a high powered blender)
- 1 tablespoon lemon juice (or more to your taste, I used a bit more, don't omit!)
- 4 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Salt and pepper to taste
- Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, mist a large, nonstick skillet with cooking spray or an olive oil mister and set over medium high heat.
- Add in vegetables, garlic, and some salt and pepper, and sauté until vegetables are tender, about 5-7 minutes. Set aside.
- In a saucepan, add the onion and just 1 cup of the broth over medium-low heat. Cook for about 8 minutes until the onion is very tender. After several minutes, add the garlic and cook a couple of minutes more. Let it cook until the broth has evaporated until thick and creamy.
- Add the the onion and garlic mixture to a blender. Start out by just adding ¾ cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice). Blend on high for a couple of minutes until very creamy and smooth. Add more broth to reach desired consistency.
- Divide pasta and vegetables evenly into 4 serving bowls. Top with sauce. Then sprinkle a bit of lemon zest on top.