Archive for the 'Food' Category



21
Jul
08

Get Creative with Green Tea

GREEN TEA LEMONADE

If you like your tea lemony and your drinks lightly sugared, this combo should hit your sweet spot. “It gives you that fresh green flavor, with a hint of lemon — perfect for summer,” says Nelson Drago, owner of the Chado Tea Room in Los Angeles.
Makes about four 1-cup servings

1 tablespoon loose Japanese green tea leaves, available in Asian markets and health-food stores
9 ounces lemonade, sweetened to taste
Sliced fresh lemon or whole strawberries for garnish

Steep tea leaves in 18–20 ounces of barely boiling water for 3 minutes, or longer if you like stronger tea. Pour brewed tea through a strainer into a large carafe or pitcher full of ice. Stir in lemonade. Serve in glasses garnished with the fruit.

MANGO TANGO ICED GREEN TEA

Tropical fruits (mango and pineapple) up the antioxidant ante.
Makes four 1-cup servings

1 1/2 cups chilled green tea (Heiss suggests using 2 tea bags of Stash Premium green tea)
3/4 cup chilled mango puree, sold at Asian markets and in some supermarkets
3/4 cup chilled peach or apple juice
1 cup chilled pineapple juice
1 teaspoon fresh lemon juice

Combine all ingredients, pour into blender (make in batches if necessary), and blend for 2 minutes. Pour over ice and garnish with sprigs of fresh mint.

MATCHA LATTE ICED ENERGY TEA

This recipe hails from Essencha Tea House & Fine Teas in Cincinnati. Part of Zen Buddhist culture for centuries, matcha makes brilliant but bitter green tea. However, matcha latte is “creamy yet crisp,” says Essencha co-owner Tracy Monson. “And it gives you the ultimate energy boost!” Because it’s made from the entire leaf, matcha may be the healthiest of all green teas.
Makes one 1-cup serving

1/2 to 1 teaspoon good-quality matcha, sold at Asian markets
1 tablespoon hot water
1 teaspoon sugar, or to taste
8 ounces milk or soymilk

Place matcha and sugar in a high-sided bowl. Whisk gently until blended. Add enough hot water to make a light paste, whisking until the mixture is free of clumps. Transfer to a cocktail shaker. Add milk and ice and shake well until foamy. Strain, and then drink straight up or over ice.

15
Jul
08

What Your Skin Wants You To Eat

Diets loaded with vegetables, beans, cold pressed olive oil and multigrain breads (even better spelt bread)will save your face and organs.

Vitamins A, C, and E and the minerals zinc and selenium will keep wrinkles under control by reducing the amount of potentially damaging free radicals produced by skin cells.

Carotenoids contribute to healthy skin coloring. Eat lots of cantaloupe, apricots, carrots, sweet potatoes, spinach, and fruits and vegetables that have deep green, yellow, orange, and red hues.

Drink water, it moisturizes your skin from the inside out, helping to maintain its elasticity and suppleness. Skip the soda. It’s really very tacky anyway.

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05
Jul
08

Red Over Green

No matter which color you chose, bell peppers are loaded with age fighting antioxidants but the red ones have a super power punch. The red bell pepper is disease fighting machine with its phenol content. Red bells are also high in vitamin C. The wonderful antioxidant that keeps your skin and blood vessels young.

Try this salad recipe I learned in Sofia Bulgaria…..

>1large Red Bell Pepper,1 Large Green Bell Pepper, 1 Large Yellow Bell Pepper, 1 Large seedless cucumber, 2 Large Tomatoes, Handful chopped Green Onion,

Cut everything into hearty size chucks and place into bowl

Use equal parts of sunflower oil and your choice of vinegar

sprinkle salt over salad and toss

Boil 4 Eggs and cut them into slices over salad

egg yolk will mix with oil and vinegar for a great dressing

add feta cheese and enjoy!