From high in the wilderness of the Cedarberg Mountains of South Africa comes rooibos tea (pronounced roy-boss). The word “rooibos” is South African for “red bush” and the tiny red leaves pack a powerhouse of health benefits. They have been used traditionally by the local people to help regulate blood sugar levels, improve digestion, calm nerves and improve sleep, lower allergic symptoms, and improve skin conditions. Research at the Medical Research Council of South Africa is now revealing that rooibos tea is high in antioxidants and flavonoids, both of which have been repeatedly shown to prevent heart disease and stroke, reduce the risk of cancer, and slow the aging process.
1/4 cup (60 mL) lime juice
1/3 cup (75 mL) light coconut milk
1 Tbsp (15 mL) rooibos tea
2 tsp (10 mL) tamari soy sauce
1 tsp (5 mL) fresh ginger, minced
1 clove garlic, minced
2 tsp (10 mL) red Serrano chilies, seeded and minced
1 Tbsp (15 mL) brown sugar
South Pacific Tofu:
1 16-oz (454-g) package of extra-firm tofu
1 Tbsp (15 mL) extra virgin olive oil
1/2 cup (125 mL) tomato, seeded and diced
4 cups (1 L) baby spinach
1 tsp (5 mL) sea salt, or to taste
In a large bowl combine lime juice, coconut milk, rooibos tea, soy sauce, ginger, garlic, chilies, and brown sugar. Add tofu and toss well to coat. Marinate 15 minutes in the refrigerator, stirring occasionally. Drain and reserve the marinade.
In a large fry pan, heat olive oil over medium-high heat. Add drained tofu, cover, and fry lightly until cooked, about 10 minutes or until tofu is light golden in colour. Remove tofu from pan. Add tomato and spinach to pan. Stir and cook one minute, until spinach has wilted and turned bright green. Add reserved marinade and simmer three minutes. Return tofu to pan, stir well, and heat through, about two or three minutes. Add salt to taste. Garnish with fresh basil and serve immediately. Serves 4.
source: "Longevi-tea", alive #271, May 2005
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.