Rooibos tea is actually a herbal tea so it’s low in tannins and has no caffeine. This means the tea is never bitter, no matter how long it is brewed. This also means rooibos is ideal for cooking and can be used in soups, stews, and anywhere water would be used. Simply replace the water with an equivalent amount of rooibos tea for an increase in antioxidants and minerals such as calcium and magnesium. Because rooibos is caffeine free, you won’t be kept up into the wee hours.
This recipe calls for a green rooibos variety. Like black tea, rooibos can be picked and dried immediately, resulting in a green rooibos that is higher in antioxidants. Alternatively it can be fermented, which is the traditional method, and this creates the “red” rooibos tea. Both types are suitable for this recipe, which can be served warm or chilled.
1 1/2 cups (385 mL) green rooibos tea, brewed and hot
1 cup (250 mL) whole wheat couscous
1 1/2 cups (385 mL) fresh peas or tomatoes, diced
2 cups (500 mL) canned chickpeas, drained
1/2 cup (125 mL) parsley, chopped
2 Tbsp (30 mL) fresh mint, chopped
2 Tbsp (30 mL) fresh basil, chopped
1 Tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) fresh lemon zest, chopped
1 tsp (5 mL) sea salt
1 tsp (5 mL) freshly ground black pepper
In a large steel or tempered glass bowl, combine hot tea and couscous. Stir and cover for 10 minutes. Lightly steam fresh peas (if using). Fluff couscous with a fork and add peas (or tomatoes), chickpeas, parsley, mint, basil, olive oil, lemon zest, salt, and pepper. Toss lightly and serve. Serves 4.
source: "Longevi-tea", alive #271, May 2005
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.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.