Don’t Just Drink Your Tea, Eat it Too!

Tea’s power antioxidant, EGCG (Epigallocatechin Gallate) , increases when heated. Using tea in your cooked food recipes will super-charge your dish with extra immune support.

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Lemony Lentil Soup w/ Citrus Ginger Green Tea

  • 3 T olive oil

  • 1-1/2 C  organic yellow onion, diced

  • 1-1/2 C organic celery, diced

  • 1 organic red bell pepper, diced

  • 3 organic garlic cloves, minced

  • 1T organic fresh ginger, minced

  • 2C organic yellow or green lentils (can also substitute for yellow split peas)

  • 8C organic chicken stock (can substitute with water)

  • 2T Citrus Ginger Green Loosed Leaf Green Tea (Cup of Joy)

  • 1T lemon zest

  • 1/3C lemon juice

  • 1/4C organic parsley

  • 1T organic fresh thyme

  • 1T organic fresh dill

  • 1/4t ground turmeric

  • ½ t salt

  • ½ t pepper

Directions:

1.     In a medium saucepan, heat chicken stock to a simmer.  Fill a tea sac or fine meshed infuser with loose leafed Citrus Ginger Green Tea. Steep for 3-4 minutes. Take out tea and keep stock warm till ready to use.

2.     Using a dutch oven or large saucepan, saute’ onions for till translucent.  Add in garlic, cooking for 1 minute, then ginger and red peppers, salt and pepper. Saute’.

3.     Add lentils and heated chicken stock . Stir in thyme, dill and turmeric.  Salt Continue cooking till lentil are tender but not mushy. Add in more salt & pepper if needed.

4.     Finish with parsley, lemon juice and zest.

Green Pear Tea Infused in Squash Soup Medley

  •         1-1/2 T Olive Oil

  •         2 T Unsalted Butter or Olive Oil

  •         4 shallots, coarsely chopped

  •         1 small fennel bulb, peeled and cut into 1/2 inch cubes

  •         1 medium butter nut squash, peeled, seeded and cut into 1 inch pieces

  •         1 sweet potato or garnet yam, peeled and cut into 1 inch pieces

  •         1/8 C pure maple syrup

  •         2 C of chicken or vegetable stock

  •         1 C water

  •         2 T of Sweet Green Pear Tea (Cup of Joy) Brewed into the water.

  •         4 sprigs of fresh thyme  plus 2 T of thyme leaves for garnish

  •         1 dried bay leaf

  •         ¼ tsp freshly grated nutmeg

  •         Salt & Pepper to taste

  •         Crème fraiche for serving

Directions:

1.   In a medium saucepan, heat water and stock together. Bring to a simmer and add the tea leaves.  Pull mixture off heat and steep for 3-4 minutes. Strain tea leaves through a sieve, then put stock back into saucepan and cover to keep warm. Alternately, a tea sac or infuser can be used to hold the tea while steeping.

2.  In a separate large saucepan or Dutch oven, heat pan 1st on medium heat, then add oil and butter. When butter foam subsides, add shallots and fennel and saute’ until tender, about 8 minutes. Add yam, squash and maple syrup, stirring to coat. Salt and pepper.

3.  Add infused broth, thyme, bay leaf and nutmeg.  Bring to a simmer and cook about 20 minutes or until yam and squash are tender.

4.  Take soup off heat and remove thyme sprigs and bay leaf.

5.  Using an immersion blender, blend mixture until smooth.

6.  Serve warm.  Swirl in a bit of crème fraiche and sprinkle with thyme. Enjoy!

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