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3 Iced Tea Recipes

3 Iced Tea Recipes

Lemon-Lime Iced Green Tea

Lemon and lime combine to give this iced green tea a thirst-quenching citrus twist.

6 cups (1.5 L) water
4 bags green tea
1/2 cup (125 mL) freshly squeezed lemon juice
1/4 cup (60 mL) freshly squeezed lime juice
Lemon and lime slices to garnish

In large pot, bring water to a boil. Remove from heat and let water cool for 5 minutes. Add tea bags. Cover pot and let tea steep for approximately 15 minutes. Remove tea bags and let tea cool to room temperature.

Transfer tea to pitcher and stir in lemon and lime juice. Chill in refrigerator or serve over ice.
Garnish with lemon slices if desired.

Serves 4.

Each serving contains: 15 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 5 g carbohydrates; 0 g fibre; 11 mg sodium


Classic Iced Tea

Up the disease-preventing ability of this typically sweet drink by replacing white sugar with bacteria-fighting organic honey.

6 cups (1.5 L) water
4 bags black tea (such as orange pekoe or Darjeeling)
1/4 cup (60 mL) raw honey
Lemon slices to garnish

In large pot, bring water to a boil. Remove from heat and add tea bags. Cover pot. Let tea steep approximately 15 minutes. Remove tea bags and immediately stir in honey. Let tea cool to room temperature.

Transfer to pitcher and chill in refrigerator or serve over ice.

Garnish with lemon slices if desired.

Serves 4.

Each serving contains: 68 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 19 g carbohydrates; 0 g fibre; 12 mg sodium


Cool Peppermint Iced Tea

Always delicious peppermint is even more refreshing when served chilled.

6 cups (1.5 L) water
1/2 cup (125 mL) dried peppermint leaves or 4 bags peppermint tea
1/2 cup (125 mL) raw honey

In large pot, bring water to a boil. Remove from heat and add peppermint leaves or tea bags. Cover pot and let tea steep for approximately 30 minutes.

Strain tea into another pot or heatproof bowl, pressing the leaves to get all the liquid out. While water is still hot, stir in honey. Let tea cool and transfer to pitcher.

Chill in refrigerator or serve over ice.

Serves 4.

Each serving contains: 132 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 36 g carbohydrates; 0 g fibre; 5 mg sodium

source: "Iced Tea", alive #345, July 2011

Salmon Mac and Cheese

Salmon Mac and Cheese

If you’re camping with the tykes, this punched-up version of a camp comfort dish  is sure to be a hit. Cooked chicken breast, tofu, or canned tuna can replace  salmon, if desired. Recipe can be halved and extras can be reheated in a pot  with a little rehydrated milk powder.

2 - 5 1/2 oz (160 g) cans wild salmon
1/4 tsp (1 mL) salt
1/2 tsp (2  mL) black pepper
1 tsp (5 mL) red chili flakes
1/4 tsp (1 mL) nutmeg
1  cup (250 mL) low-fat sharp cheddar cheese, shredded
2 Tbsp (30 mL)  butter
1 lb (450 g) whole grain rotini
1/4 cup (60 mL) skim milk powder or  soy milk powder
1 pint (500 mL) cherry tomatoes, quartered
3 cups (750 mL)  baby spinach
Salt and pepper to taste

At home
Drain salmon and place in reusable container along with  salt, black pepper, chili flakes, and nutmeg. Place cheese in separate  container; put butter in another small container.

At camp
Bring pot of water to a boil over camp stove and cook  rotini until slightly al dente. Stir occasionally to keep pasta from  sticking.

Meanwhile, rehydrate milk powder with about 1/2 cup (125 mL) water; whisk  until the consistency of liquid milk.

Carefully drain pasta and mix with milk, cheese, and butter until pasta is  well coated. Add salmon, cherry tomatoes, and baby spinach to pasta; toss  together. Season with additional salt and pepper, if desired.

Serves 6.

Each serving contains: 419 calories; 29 g protein; 9 g total fat (4 g sat.  fat, 0 g trans fat); 60 g carbohydrates; 1 g fibre; 452 mg sodium

Source: "Get fired up", alive #346, August 2011

Crunchy Bean Chili

Crunchy Bean Chili

This flavourful one-pot chili is easy to put together with little cleanup,  leaving you more time for campfire storytelling. Once upon a time there was a  mutant kidney bean ...

1 tsp (5 mL) chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) dried  oregano
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) cinnamon
1/4 tsp (1  mL) black pepper
2 - 16 oz (475 mL) cans kidney beans, drained and  rinsed
1 - 28 oz (796 mL) can unsalted diced tomatoes
1 - 5 1/2 oz (160  mL) can unsalted tomato paste
1 Tbsp (15 mL) extra-virgin olive oil
1  medium yellow onion, diced
1 red bell pepper, diced
1 medium zucchini,  diced
2 cups (500 mL) whole grain baked tortilla chips, broken into pieces  (optional)
Monterey Jack or Swiss cheese, grated (optional)

At home
In small reusable container, combine chili powder, cumin,  oregano, garlic powder, cinnamon, and pepper.

Drain and rinse beans; place them in separate reusable container along with  canned tomatoes and tomato paste.

At camp
Heat oil in pan on camp stove or in sturdy Dutch oven on  grill over campfire. Cook onion for 3 minutes, stirring often. Stir in red bell  pepper and zucchini; cook 4 minutes more.

Stir in contents of spice and bean mixture containers; simmer for 10 minutes,  stirring often to prevent burning.

Place chili in serving bowls and top with broken tortilla chips and cheese,  if desired.

Serves 4.

Each serving contains: 321 calories; 13 g protein; 4 g total fat (1 g sat.  fat, 0 g trans fat); 55 g carbohydrates; 14 g fibre; 468 mg sodium

source: "Get Fired Up", alive #346, August 2011

Gluten-Free Pumpkin Roll with Orange Cream Cheese Filling

Gluten-Free Pumpkin Roll with Orange Cream Cheese Filling

This gluten-free pumpkin roll is so delicious, no one will suspect that it does not contain wheat flour.

Alternate instructions are included if you prefer to use wheat flour.

This recipe can be made ahead and stored in the freezer.

Cake:

3 large eggs, separated
3/4 cup (180 mL) sugar
*1/2 cup (125 mL) fine ground brown rice flour
*1/4 cup (60 mL) tapioca flour
*1 tsp (5 mL) powdered egg replacer
*1/4 tsp (1 mL) guar gum
[or]
1 tsp (5 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/8 tsp (0.5 mL) nutmeg
Pinch of salt
2/3 cup (160 mL) canned solid pack pumpkin
2 Tbsp (30 mL) freshly squeezed orange juice
1 Tbsp (15 mL) powdered sugar

Filling:

1/3 cup (80 mL) cream cheese, at room temperature
1/3 cup (80 mL) powdered sugar
1 tsp (5 mL) freshly squeezed orange juice
1 tsp (5 mL) zest from organic navel orange
1 tsp (5 mL) vanilla extract
1 cup (250 mL) whipping cream

Preheat oven to 375 F (190 C). Grease a 13 x 9 in (33 x 23 cm) rimmed cookie sheet or jelly roll pan. Cover with parchment paper and allow a little to overhang the ends. Grease parchment paper.

Beat egg whites until stiff.

In a large separate bowl, mix dry ingredients well.

In a third bowl, beat egg yolks until thick.

With a wire whisk, gently fold pumpkin and orange juice into egg yolks. Add to dry mixture and mix just until combined.

Take a quarter of the beaten egg whites and fold into pumpkin mixture. Using the whisk, add remaining egg whites, folding them in carefully.

Pour batter into prepared pan, spreading evenly. Bake until toothpick inserted into centre of cake comes out clean, about 15 minutes.

While the roll is baking, prepare a clean, thin kitchen towel by sifting icing sugar over the surface. When cake is ready, allow to cool on a rack for 5 minutes. Then quickly flip the cake over onto the towel, using the parchment paper to lift it out of the pan. Gently remove the parchment paper. Roll up cake in the towel, starting with the short side of the cake. Allow to cool completely.

While cake is cooling, prepare the filling:

Beat the softened cream cheese with the powdered sugar, on high, until light and fluffy. Add the orange juice, zest, and vanilla; mix until well combined.

In a separate bowl, whip the cream. Fold the cream cheese into the whipped cream.

When cake is completely cool, gently unroll it. Do not worry if there are cracks; they will get filled in with the cream. Spread inner layer of cake with filling and re-roll cake. Place on serving platter and spread remaining cream over the top of the cake.

You may serve immediately as this cake is very moist, but it will set better if allowed to chill for several hours before cutting. To decorate, drizzle some maple syrup over the top of the cake, sprinkle with pumpkin seeds, or arrange thin orange slices on top.

To make ahead:

I have had success freezing the cake (after it has cooled) in the deep freezer for up to two weeks. Unroll the cake and remove the towel. Re-roll using plastic wrap between the roll layers. Put roll into a large, sealable freezer bag. To thaw, remove from freezer and let stand at room temperature for several hours; then proceed with the filling instructions.

Source: alive #305, March 2008