Essiac Tea What Is It

Posted on March 17, 2012 by tea-house

Essiac tea is an herbal tea blend that is thought to have medicinal properties.Essiac herbal tea was created by a Canadian nurse named Rene Caisse.The name “essiac” tea was derived from spelling Nurse Caisse’s name backwards, thus giving the tea its moniker.

When you buy essiac tea, you will want to try to get it in a loose form.In order to prepare essiac teas, you place a teaspoon or two of the loose tea in a tea strainer.This allows all of the purportedly beneficial components found in the essiac tea to be steeped into the hot water, leaving the tea leaves in the strainer, so that removal of them from the cup of tea is an easy matter.

Nurse Rene Caisse believed that her essiac herbal tea might help her critically and terminally ill cancer patients whom she worked with at her free cancer clinic in Bracebridge, Ontario, Canada in the 1930s and 40s.It is thought that Nurse Caisse’s essiac tea recipe may have come from Canada’s Ojibwa First people, as essiac teas were used by them in the traditional medicine practiced by their tribe.

When you buy essiac tea, you will notice that there are a complement of herbs used in the preparation of essiac herbal tea.It will typically include Rheum palmatum L., also known as Turkey or Indian rhubarb root, Rumex acetosella L., or Sheep Sorrel, Ulmus fulva Michx., which is slippery elm inner bark, and Arctium lappa L., commonly called burdock root.As individual herbs, rhubarb root is commonly used as a purgative.Sheep Sorrel is thought to be a diuretic, as is burdock root, although Sheep Sorrel may also provide help for inflammation, diarrhea, fever and scurvy.Slippery elm inner bark may have an expectorant quality, among others.

When these herbs are blended together into essiac tea, it is thought that it might be beneficial in promoting health.Some, including Rene Cassie, thought that the essiac herbal tea may help to strengthen the immune system, and may be useful in fighting immune system diseases as well as fighting cancers.Others believe the tea may help to relieve pain and detoxify the body.

As with any herbal product, it is important to remember when you buy essiac tea that herbal products are not intended to prevent, cure, treat or diagnose any disease because they have not been evaluated by the Food and Drug Administration.If you believe that you have a medical problem, you should seek your health care provider’s advice immediately.

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Antioxidant Packed Breakfast Smoothie Recipe

Posted on March 14, 2012 by tea-house

It has been almost a year since I made a vow to start taking an appropriate dose of antioxidant rich fruits every morning with my breakfast. I quickly learned that for me, the best possible way to obtain this goal was to make a smoothie blended with the right ingredients. You can substitute almost anything in the recipe, but I’ve tried so many combo’s I believe I got one of the best possible tasting healthy breakfast smoothie.

I used to drink green tea and soon moved on to drinking white tea, but found the taste of both lacking in the flavor department. Back when I was trying to lose weight I would drink Slim Fast to be my meal replacement, and get my daily vitamins. I found I was still burning out mid afternoon, right when I really needed that extra energy boost to finish off the workday in good fashion. By January last year I was always hearing about antioxidants, and especially the Acai Berry. It let me to read up all I could on the amazon berry, as well the amazing benefits of antioxidants.

This blended recipe of tea, fruits, ice and proteins is a great way to get your daily vitamins and that extra and natural energy boost. I stated before that you can substitute any fruit in here to make it more to your liking, but trust me on this excellent combo.

Antioxidant Breakfast Smoothie:

1 cup green tea
1 cup white tea
1 full Banana
1 cup of Acai Berries
1 cup of Blueberries
1 cup of Bilberries
1 cup of Goji Berries
2 tbsp Whey Protein (or Slim Fast vanilla)
2 cup of ice

I highly recommend putting in the ice and both white and green tea into the blender first, mix these up so its almost a slushy. From here you can add your fruits and whey protein to the mix and I usually let it blend for 45 seconds to a minute. Give this smoothie a try for a week and hopefully you will notice that you feel better, and have no problem keeping awake at your job.

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Vegetarian Recipe – Discover How To prepare This Delicious Cajun Red Beans and Rice Dish

Posted on March 13, 2012 by tea-house

As a vegetarian, meals that you need to eat to ensure you have a wholesome vegetarian diet, may become boring and bland if you do not know what to do with them.Take beans for example.Beans really are a excellent source of protein and are a low fat food, but if you don’t have very good recipes to spruce up your bean recipes, you may stop consuming them all together.Here is a meat-free and basic Cajun Red Beans and Rice vegetarian recipe that is loaded with flavor and with protein.This really is a onee-bowl meal.Meaning, you can have a big bowl of Cajun Red Beans and Rice and a side salad and that is all you need to fulfill your nutritional intake of protein and vitamins.To make this vegetarian meal at home,all you will need are a handful of ingredients as well as a big pot or crock-pot and you will have a hearty vegetarian meal that you will definitely enjoy.

Meat-Free Cajun Red Beans and Rice Recipe

Ingredients:
2 quarts of water
1 large chopped onion
6 mashed garlic cloves
4-5 vegetable bouillon cubes (this all depends on your sensitivity to salt and taste preference)
1 tablespoon ofTamari (optional)
1 tablespoon of Liquid Smoke
3 tablespoons of chili powder
1 tablespoon of ground cumin
1 tablespoon of ground coriander
teaspoon of cayenne pepper
2 cups ofTVP
1 cup of brown rice
2 cups of dried red beans, rinsed

Directions:

1. Turn crockpot on and set to “low.” Add the water, chopped onion, garlic cloves, bouillon cubes, tamari, liquid smoke, chilli powder, cumin, corander, and cayenne pepper. Stir until the bouillon cubes are dissolved.

2. Next, add the TVP, brown rice, and dried beans, stir and cook on “low” for 6 hours.

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Sampling Some Popular Green Teas (And a Recipe)

Posted on March 11, 2012 by tea-house

Back in July, my husband and I spent some time with our 25-year-old nephew. When we picked him up at his other uncle’s house, he was drinking a bottle of Lipton citrus-flavored green tea. His summer drink inspired me to go on a tea-tasting run. I came to the following conclusions:

1. The green tea latte at Seattle’s Best is superb. My local Seattle’s Best coffee stand is inside Borders. I found there was nothing nicer than to curl up on a big chair with a new book and a tea latte. The tea has a delicate, peach-like flavor and is not overly sweet. In fact, I added a little Splenda, and it was just right. The flavor, texture and temperature were all excellent.

2. On the other hand, a green tea latte from Starbuck’s is disappointing. The texture is lumpy, like a pond full of algae. The taste is vegetable-like. I know this kind of tea normally has a slight vegetable-like taste (though I didn’t really notice it in the Seattle’s Best, but I do in my everyday, grocery store brand), but this was like sipping the water from a pot of steamed broccoli. The next time I want tea from Starbuck’s, I’ll stick with the iced chai latte.

3. The iced tea version from Burger King is surprisingly good. It’s very sweet, and I wouldn’t be at all surprised to learn it has as many calories as a regular soda. Despite an excessive amount of sugar, though, the flavor is still very pleasing.

The September 2010 issue of Traditional Home magazine has a neat tea feature in its Marketplace section. It includes a mini-profile of Tracy Stern’s Salon Tea and this cocktail recipe by Gail Baral and Robert Wain of Algabar:

6 ounces jasmine tea
4 ounces unsweetened pomegranate juice
4 ounces premium vodka
Dash of simple syrup

Combine ingredients with ice cubes in a cocktail shaker; shake and strain into a martini glass. Garnish as desired; suggestions include a lime twist or red currants. Makes 2 7-ounce marTEAnis.

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Cocoa Tea – When a Tea Is Not a Tea

Posted on March 11, 2012 by tea-house

Throughout the world there are only four actual kinds of tea that come from actual tea leaves, and those are; white, green, oolong and red or black. There are numerous variations that individuals throughout the years have created so that there is some variety to the tea menu.

For example, individuals have been known to come up with their own kinds of herbal teas from bush or tree leaves which in reality are not related in any way to the one true tea tree, which is those of the camellia sinensis. One specific variation is known as the cocoa tea, which is further elaborated on here in this article.

Where did Cocoa Tea Actually Come from?

Being a regional delight, cocoa tea came from and was initially made popular in Soufriere St. Lucia, in the West Indies in the Caribbean. Cocoa tea promptly came into existence back in a time when an entire meal may have consisted of a drink accompanied by some extra filling parts.

So the result of this drink was to fit such a need. Citizens of Soufriere St. Lucia, at approximately the time of cocoa tea’s inception, essentially needed to create or find foods which were efficient, economical and which were created to feed all members of their family properly. Cocoa tea was therefore essentially made up as a breakfast delicacy that fit this bill.

What Precisely is Cocoa Tea?

Cocoa tea is in truth not actually a tea at all and in fact does not even incorporate any tea at all. It is cited as a tea nevertheless because a cinnamon stick and bay leaf are steeped in boiling water in a similar way which an individual would steep genuine tea leaves in order to create regular tea.

In addition to the traditionally utilized bay leaves and cinnamon , the conventional cocoa tea recipe likewise includes that of cream or milk, as well as sugar, water, nutmeg, cornstarch vanilla. Today, cocoa tea might be served on a side of bread. In a previous era, however, flour dumplings were boiled inside the drink in order to make it a complete meal.

Thus as you can see, cocoa tea is not actually a tea, not even truly in the loosest sense. Nor is cocoa tea even thought of as a meal in a beverage like the locals people at first claimed it started as. Cocoa tea, while still served as a breakfast meal, may quite easily be treated as a dessert treat or even perhaps a pleasurable snack.

It may likewise be unbelievably filling if served with bread or even in the conventional way with dumplings floating inside. However, for the most part it is just an gratifying, albeit rich and sugary, local delight that a person will run across particularly if voyaging through Soufriere St. Lucia in the Caribbean.

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