Traditionally served to emperors and monks, green matcha tea is the tea used in Japanese tea ceremonies. Unfermented green tea leaves are ground into a fine powder and then mixed with hot (not boiling) water and stirred with a bamboo whisk. Researchers in Colorado found in 2003 that matcha tea has 200 times more epigallocatechin gallate (EGCG) - a powerful antioxidant - than common North American green tea. This is probably because the whole leaf is consumed rather than just an infusion brewed from leaves, as in regular green tea. This cookie recipe uses the green matcha powder.
1/2 cup (125 mL) organic butter
1/2 cup (125 mL) brown sugar
1 Tbsp (15 mL) soy milk
1 tsp (5 mL) vanilla extract
1 free-range egg
1 cup (250 mL) spelt flour
2 tsp (10 mL) matcha green tea powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) sea salt
1 cup (250 mL) rolled oats
1 cup (250 mL) cranberries
Preheat oven to 350°F (180°C). Oil a baking tray. In a large mixing bowl, beat together butter and sugar. Add soymilk, vanilla, and egg and continue to beat until smooth. In another large bowl, sift together flour, tea, baking soda, baking powder, and sea salt. Add flour mixture to butter and sugar and stir to combine. Stir in rolled oats and all but 24 cranberries. Using two dessert spoons, drop cookie dough onto prepared baking tray, decorate with reserved cranberries, and bake until golden brown on the bottom. Makes 24 cookies.
source: "Longevi-tea", alive #271, May 2005
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.