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 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.

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