People who have had a heart attack and who drink two or more cups of green or black tea daily have a 44 percent lower death rate, reported Circulation, the journal of the American Health Association, in 2002. This increased chance of survival is very exciting for such a high-risk group, and it’s mainly because of tea’s strong antioxidant properties. Further, in 2003 the Journal of Preventative Medicine reported research in Saudi Arabia that showed six cups of tea daily lowered the risk of coronary heart disease by more than 50 percent.
1 cup (250 mL) dried apricots, finely chopped
1 1/4 cups (300 mL) hot brewed Earl Grey tea
1 cup (250 mL) natural cane sugar
1 tsp (5 mL) sea salt
1/2 cup (125 mL) soy milk
2 Tbsp (30 mL) unrefined walnut or grape seed oil
2 free-range eggs
2 3/4 cup (650 mL) spelt flour
2 tsp (10 mL) baking powder
1/2 cup (125 mL) coarsely chopped almonds
In a large mixing bowl, combine apricots, hot tea, sugar, and salt. Stir well and let sit for at least one hour (or overnight). Preheat oven to 325 F (160 C) and lightly oil a 5-in by 9-in (13-cm by 23-cm) loaf pan. Add soy milk, oil, and eggs to apricot mixture and stir gently. Add flour and baking powder and mix until just blended. Do not over mix. Gently add almonds. Pour batter into prepared loaf pan. Decorate with more almonds if you desire. Bake 1 hour and 15 minutes, or until top of loaf is golden. Allow to cool one half hour before serving. Serves 12.
source: "Longevi-tea", alive #271, May 2005
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.