Eat, Pray, Love, & Tea; Culinary creations with Happy Citrus

These fantastic dishes were inspired by one of our customers, Donna Schwenk 
with our Happy Citrus Tea!


Check out Donna's blog for more great recipes!  blog@culturedfoodlife.com


Donna writes this beautiful post:


 Before human beings knew or understood nutrition or any type of medicine , all they could do was pray.~ Alex Loyd 

It didn't take them long to figure out that certain leaves, twigs roots and leaves were valuable and healing. Things involved until the era of drugs and medicine. The way most drugs are developed is to take and herb that has a benefit. Then break it down and find out the active ingredient and then make a synthetic version with none of the original herb in the mix. Hence we have a drug that the body no longer can break down easily. This is what the body calls a toxin.

In my garden last week I was walking through my herbs realizing that just like cultured foods these herbs have been around for thousands of years.  The wisdom still resides within these beautiful plants an herbs.  Later that afternoon I was making a new herbal tea that I had gotten in the mail from Love & Tea  I was looking at the ingredients and, ( All Organic, Lemon grass, Lemon peel,Chamomile, Cinnamon Rose hips & Petals,Hibiscus, Elderberry, Lavender, Spearmint)


I was reminded how many wonderful things that come from the earth, are here to help us be healthy and thrive. So inspiration hit and I revamped one of my favorite recipes using these wonderful herbal teas.
 Hope you like it. 



 Coconut curry is so delicious!

Eat The best quality foods you can find.
Pray and be thankful that God has given us a rich and wonderful bounty of wisdom growing in our back yards.
Love one another .
Drink some herbal tea it will enhance these beautiful bodies that house our souls.



Brown Tea Rice

1 teaspoon of Happy Citrus tea placed in a tea bag
1 teaspoon  butter
2 tbsp. fresh cilantro
2/3 cup brown basmati rice
1 1/2  cup water
1/2 teaspoon salt
1/4 Lime

In a 2-quart heavy saucepan, add rice, tea bag. and butter. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25  to 45 minutes. Remove tea bag squeeze lime over rice. Fluff rice with a fork and add chopped cilantro.


Coconut Chicken Curry

1/2 cup of tea made with Happy Citrus tea
1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
2 ounces (1 1/2 cups) broccoli
1 cup thinly sliced carrots or whole sugar snap peas
1 cup sliced zucchini or yellow squash

2 boneless chicken sliced into bite size pieces

Coconut-Curry Sauce
1/2 cup canned coconut milk*
2 tablespoon soy sauce
1 tbsp curry paste ( I use more but I like it spicy)
1 tablespoons honey
2 teaspoons apple cider vinegar
1 tbsp arrowroot
1/2 cup chopped cashews

Add tea to pan and turn heat to medium high add chicken and cook till meat is no longer pink. Add vegetables to pan and cover and turn heat to simmer and cook till vegetables are tender. Remove lid and cook for 5 minutes.

Blend all coconut curry sauce in blender. Add to chicken and vegetables. Bring to a boil and cook for 3 to 5 minutes.

 Serve with brown tea rice and chopped cashews.


Submitted by  Donna Schwenk.

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Thank you Donna for your wonderful recipes and all inspiring words!

 order your happy citrus tea and make this delicious recipe now!

www.loveandtea.com

Cooking with Love & Tea: Coconut Chai Breakfast Cake!

This recipe was submitted by one of our loyal customers, Ursula S. Zamora



We can't wait for the east coast heat to settle down to make this!  
Thank you Ursula!




 ~ Coconut Chai Breakfast Cake~
www.loveandtea.com

1 cup strong chai tea, Brewed
1/3 cup uncooked quick (not instant) oatmeal
1 cup whole wheat flour
1/2 cup unbleached white flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger (use more for a spicier cake)
3/4 cup vegan sugar (I used demerara)
1/3 cup unsweetened applesauce
1 tbsp vinegar
1/2 tsp almond extract
1 tsp vanilla extract
1/2 cup flaked coconut, 2 tbsp reserved

Prepare the chai ahead of time by steeping 1 (heaping) tablespoon  of Chai of Evolution in one cup of boiling water until cool.

Preheat oven to 350 F. Grease an 8-inch square baking pan.

Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and all but 2 tablespoons of the coconut. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean. Serve warm or at room temperature.

Here’s the nutritional breakdown, based on 9 servings: 179 Calories; 2g Total Fat; (11% calories from fat); 3g Protein; 38g Carbohydrate; 0mg Cholesterol; 273mg Sodium; 3g Dietary Fiber; 3 Weight Watchers Points


Submitted by:
Ursula S. Zamora

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Order your Chai Now and receive 10% off enter the code 'cake' at check out!

www.loveandtea.com

~Cooking with Tea: Our Chai Spice Ice Cream!

Tasty summer treats infused with Love & Tea:

Our Chai Spice Ice cream!

~Simple and sweet~







Chai Spice Ice Cream:  (We always use organic ingredients and hope you will too!)
www.loveandtea.com

* 1- Cup Well chilled Organic WHOLE milk or Coconut milk
* 3/4 Cup Sugar : You can use agave, maple or granulated cane sugar.
* 2- Cups Heavy Cream
* 1-2 Tsp. Vanilla extract
* 1-2 Cups of our Chai of Evolution brewed tea; 1 Cup of our chai tea blend to 2 Cups water.

Step 1: Prepare your tea infusion/brewed tea: Add 1 Cup of chai to 2 cups water-simmer low heat for 20 mins. you can also make an infusion the night before. You'll want to simmer gently until you have a deep rich color. Turn heat off. Strain out herbs.

Step 2:  In  a Medium Bowl use a hand mixer or whisk to combine the sugar and milk. Stir until dissolved.

Step 3: Stir in heavy cream, brewed chai and vanilla  to taste.

Step 4: Turn on your ice cream maker; pour mixture into freezer bowl through the ingredient spout and mix until thickened.

Order your chai now: http://loveandtea.com/products/chai-of-evolution

 May you Enjoy!

www.loveandtea.com

~Cooking with tea: Thai Coconut Soup~

This is our first cooking with tea post!

We will be featuring many culinary delights from soups, sauces and tempting desserts!

This recipe was adapted from the cook book "Feeding The Whole Family" by Cynthia Lair.


 A traditional Thai soup that uses Coconut milk and Our Lovin' Lemon Tea.









Thai Coconut Soup:

* 2-Tbs. Olive Oil

* 1-Onion finely diced or thinly sliced into half-moons

* 1-tsp. sea salt

* 2-Tbs. Fresh grated ginger

* 2-3 Cloves of garlic, minced

* 1-tsp. ground coriander

* 1-tsp. ground cumin

* 1/3 Cup dry Lovin' Lemon Tea (the dry tea will be added to 3 cups water) You may use 1 cup dry tea for a more enhanced flavor

* 1/2 Pound of cooked organic chicken or organic tofu

* 3 Cups water (this will be infused with our Lovin' Lemon Tea)

* 1  Can of  (14 oz. Coconut Milk)

* 3-4 Tbs. of Tamari or Shoyu Sauce

* 1-  large bok choy: sliced thin

* 2- Large Carrots sliced in rounds

* 2-  Medium potatoes

* 1/2 Cup peas

* 1/4 Cup fresh Cilantro



Step 1: Heat oil in a large pan over medium heat. Stir in Onion, garlic, salt and saute until onions are translucent. add spices: ginger, cumin, coriander. Cook until fragrant. Turn off from heat.


Step 2:  prepare the Lovin' Lemon Tea infusion: use a small pot, add the 3 cups water and 1/3 cup of the Lovin' Lemon Tea put over low heat and simmer for 20 mins. Once the tea is rich in color then take off the stove and strain the herbs out. For a stronger, deeper tea flavor, you can make an infusion of this tea the night before to add to your soup!


Step 3: Cook your chicken or tofu. Add onion and spices stirring until done.


Step 4: Cook or gently steam carrots, potatoes and peas. When tender add into your chicken or tofu pan.


Step 5:  Stir in coconut milk, Lovin' Lemon Tea or infusion, simmer until all the flavors are blended. About 10-15 mins. Add bok choy simmer another 5 mins. Garnish soup with the cilantro.


This is a quick and easy soup to enjoy! My kids loved it!  they even asked to have more for breakfast
the next day!

Bon Appetit!


Order your Lovin' Lemon tea for your soup now!
  Lovin' Lemon Tea


how to make your tea infusion see our tea tips page

www.loveandtea.com