Recipe: Spring Rooibos Frittata

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Spring is finally here! That means more sun, fresh veggies, and brunch weather. This frittata will serve your whole crew or can be perfect for two with leftovers for dinner. Infused with a touch of Rooibos tea, it offers a herbal twist on a traditional dish. Pair it with a simple salad of spring mix greens, carrots, and tomato topped with a Rooibos Balsamic Vinaigrette for a complete meal. Don’t forget the iced tea!

Ingredients:
Rooibos infused olive oil:
– 1/4 cup olive oil
– 2 tea bags Rooibos

Frittata:
– 2 Tbsp Rooibos infused olive oil
– 1/2 onion, sliced
– 1 1/2 cup spinach, chopped
– 1 cup sliced mushrooms
– 6-8 eggs
– 1/2 cup crumbled feta cheese
– salt
– pepper
– 1 tsp oregano

Instructions:
1. To make the Rooibos olive oil, heat oil in a saucepan to 150 degrees, stirring occasionally to not burn the oil. Remove from heat, add tea bags and steep until you’re ready to use.
2. In a 10 inch cast iron or non-stick skillet, heat 2 Tbsp of Rooibos olive oil on medium high heat.
3. Add sliced onion and 1/2 tsp salt and pepper. Cook until softened, about 5 minutes.
4. Lower heat, add spinach and mushrooms, cook until spinach has wilted and there’s little moisture left in the pan.
5. Meanwhile, beat eggs in a separate bowl, stir oregano and feta into eggs.
6. Pour egg mixture into cast iron, use a spatula to even out the vegetables if necessary.
7. Cook until eggs are set and firm all the way though.
8. OPTIONAL: If you’re using a cast iron or oven-safe pan, you can finish setting the eggs and brown the top of the frittata briefly in the oven. Pre-heat your oven to 350 degrees and place frittata on the top rack for 3 minutes.
Serves 6

Rooibos Balsamic Vinaigrette:
Ingredients:
– 2 Tbsp Rooibos olive oil
– 1 Tbsp balsamic vinegar
– Garlic Powder, Salt & Pepper to taste

Instructions:
1. Combine all ingredients in a mason jar and shake!
2. Toss with your favorite salad veggies and greens.

 

New Mushroom Wellness Teas!

fb-cover-image-mushroom_v2We are pleased to introduce an exciting new extension to our Wellness Teas* line: Mushroom Wellness Teas*! We spent the last year researching and developing this intriguing line of teas designed for overall well-being and organic immunity support.* With the help of our friends on the faculty at Bastyr University and our very own sourcing and blending experts, we formulated blends of synergistic herbs and mushrooms to create flavorful, functional teas.*

You’re probably wondering, “Why Mushrooms?”

Mushrooms have long been used across cultures as traditional medicine to promote health and vitality.* Modern research shows that medicinal mushrooms, which contain antioxidants, vitamins, minerals, and amino acids, can help modulate the body’s immune system and contribute to overall well-being.* The rich historical use of mushrooms for medicinal purposes is perfectly paired with synergistic herbs like turmeric, matcha, ashwagandha, eleuthero root, dandelion root, cacao, carob, and more to amplify the benefits of these teas.

Meet the four new Mushroom Wellness Teas*!

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Reishi Detox*
Detoxify and replenish your body with this purifying herbal mushroom blend.* Reishi, also known as the
“mushroom of immortality,” supports healthy immunity and delivers antioxidants to boost your body’s natural defenses.* Dandelion and burdock root aid the liver in eliminating toxins.* Moringa and nettle are nourishing and uplifting while cacao and carob lend flavorful chocolate notes and provide additional antioxidants.* Treat yourself to a fresh start with this spice-kissed, velvety brew.

reishimatcha_300dpiReishi Matcha
Boost mindful productivity with this energizing pairing of mushrooms and tea.* Reishi, a medicinal mushroom used by Shaolin monks to improve concentration, empowers your body’s defenses and assists in healthy cardiac function while Cordyceps supports immunity and endurance.* Green tea promotes an alert, yet calm mental state and supplies beneficial polyphenols and other antioxidants.* Awaken the peaceful warrior within when you sip this bright, savory cup.

 

siitakemate_300dpiShiitake Maté
Go the distance in mind and body with this lightly caffeinated mushroom herbal blend.* Shiitake, also known as the black forest mushroom, promotes natural immunity and cognitive function while Cordyceps supports athletic endurance, increased energy, and a healthy libido.* Energizing eleuthero root pairs with ashwagandha to moderate your body’s response to stress.* Nourishing yerba maté delivers a long-lasting lift and sharp mental focus.* Take on the world with this mildly sweet and spicy cup.

shiitaketurmeric_300dpiShiitake Turmeric
Ease your body and mind with this blend of soothing mushrooms and herbs.* Shiitake and reishi, two of Asia’s most cherished mushroom remedies, help to maintain immunity and cell health while promoting normal adrenal, cardiovascular, and cognitive performance.* Turmeric, a time-honored herb used throughout the world, supports healthy joint, brain, and immune function.* Restore your body’s natural balance with this sweet and savory cup.*

We can’t wait for you to try them! At a suggested retail price of $5.49, these new teas will be available at www.choiceorganicteas.com and at independent natural retail stores starting April 2017.

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Dr. Jenn Dazey, faculty member at Bastyr University, shows the Choice Organic Teas team how to make mushroom decoctions.

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Tinctures and decoctions of medicinal mushrooms from our educational session at Bastyr University.


* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Recipe: Peach Green Tea Bellini

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Warmer weather isn’t so far away! Bring on some sunshine with this outdoor patio staple. The taste of peach whisks you away to the peak of summer and green tea offers a subtle caffeine lift and grounding, vegetal undertone. Perfect to enjoy with a group of pals for a homemade brunch or as an after dinner treat.

Ingredients:
– 1/2 cup water
– 3 tea bags of Peach Green tea
– 1/2 cup peach nectar
– Sparkling wine (prosecco)
– Grenadine

Instructions:
1. Boil water, let cool slightly, and steep tea for 5 minutes.
2. Split tea and peach nectar between two glasses.
3. Top with proseco and a splash of grenadine.

Serves 2, but can easily be adjusted for more!

Recipe: Fermented Sencha Tea Leaf Salad

salad2Looking to shake up your salads? This is such a delicious way to get your green tea and your greens! Crunchy, tart, and wholesome, this is a traditional Burmese dish that you can make right at home.

Ingredients:
Tea Leaf Dressing:
– 1/2 cup Choice Organic Teas Sencha Loose Leaf Tea
– 3 cloves garlic
– 2-3 inch piece of ginger, diced
– 1/2 large shallot clove
– 1 Tbsp sesame oil
– 2 Tbsp oil (vegetable, avocado, peanut, grapeseed all work)
– 3 Tbsp lemon juice
– 2 Tbsp white vinegar
– 2 Tbsp fish sauce
– 1 tsp salt

Salad:
– 2 large handfuls of leafy greens (romaine, kale, spinach, etc)
– 1 cup cherry tomatoes, diced
– 1/2 cup toasted peanuts
– 1/4 cup toasted sesame seeds
– 1/4 cup toasted sunflower seeds
– 1/4 cup lentils (cooked and lightly fried)
– 4 cloves of garlic, thinly sliced
– peanut oil
– sesame oil
– 1 lemon, cut into wedges

Instructions:
Dressing:
1. At least ONE DAY IN ADVANCE: prepare Sencha tea leaves by steeping them for 10 minutes in a large bowl with water slightly under boiling.
2. Once steeped, strain with a mesh strainer and rinse with cold water.
3. Place the tea leaves back in the bowl and cover in cold water. Let sit for 1 hour.
4. Using a fine mesh strainer or a cheese cloth, strain the leaves again and squeeze out as much moisture as you can.
5. In a food processor, combine tea, garlic, ginger, shallot, sesame oil, vegetable oil, lemon juice, vinegar, and fish sauce. Process until the texture of pesto, scraping down the sides when necessary.
6. Place tea leaf dressing mixture in an airtight container, refrigerate for at least a day before using.
Salad:
7. When you’re ready to make your salad, start by frying the garlic in a little bit of peanut oil until lightly browned. Remove and place on paper towel. Put aside.
8. Cook the lentils. Once cooked, lightly fry in remaining peanut oil used for garlic. Remove and put aside.
9. Assemble your salad – on a very large platter or dish out individual portions in large bowls. 10. Start with a bed of greens and lay tomatoes, peanuts, sesame seeds, sunflower seeds, lentils, and fried garlic around the perimeter of the bowl, placing the fermented green tea dressing in the center.
11. Squeeze lemon and drizzle sesame oil over the salad before serving.
12. Before eating, mix salad together thoroughly. Serve with a lemon wedge.

Recipe: Chai Spiced Apple Breakfast Cookies

bfastcookies3-1What’s better than eating cookies for breakfast? These cookies are packed with wholesome ingredients like rolled oats, apple pieces, coconut oil, and of course, chai tea! The warm spices from our Chai Spice Gourmet Tea make this cookie taste like apple pie with the hand-held convenience of a protein bar. You can take these on the go for a quick snack or have a few of them for an easy breakfast when you’re in a hurry.

Ingredients:
– 2 cups rolled oats
– 2 tea bags Chai Spice – 1/2 tsp salt
– 2 eggs
– 1/2 cup unsweetened apple sauce
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 cup diced apple (about 1/2 of a large apple)
– 1/2 cup chopped walnuts or pecans

Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, mix oats, salt, and the contents of 2 Chai Spice tea bags.
3. In a smaller bowl, whisk together eggs, applesauce, maple syrup, and coconut oil.
4. Add the wet ingredients to the dry ingredients, mixing to combine.
5. Fold in apple and walnut pieces.
6. On a parchment lined baking sheet, use a 1/4 cup measuring cup to portion out each cookie, flattening slightly after you place them.
7. Bake for 15-20 minutes.
8. Cool cookies on the baking sheet before storing them.
Makes approximately 12 cookies.

Recipe: Genmaicha Lime Poached Salmon

salmon4.jpgBeing located in the Pacific Northwest definitely has its perks: beautiful mountain and water views, abundance of fascinating foods and cultures, and access to high-quality, incredibly fresh seafood!
This recipe infuses the nutty, aromatic tea flavor of Genmaicha into wild caught Northwest salmon, resulting in a quick and satisfying main course. Pair it with brown rice and greens for a well-balanced meal.

Ingredients:
– 10 cups water- 2 small limes, halved
– 7 tbsp honey, divided
– 1 tbsp miso paste
– 2-3 tsp tamari or soy sauce
– 3-4 inch piece of fresh ginger, peeled and chopped
– 2 tsp sea salt
– 2 tsp whole peppercorns
– 6 tbsp Genmaicha loose leaf tea
– 1-1 1/2 lbs fresh salmon, sliced into small portions, bones removed

Instructions:

1. In a straight sided skillet or pot with a lid, create poaching liquid. Combine water, 3 lime halves, squeezing their juices into the water before adding, 5 tablespoons of the honey, ginger, miso, salt, and peppercorns.
2. Bring water and its contents to a boil over medium-high heat, stirring occasionally  to combine.
3. Reduce heat to simmer, cover, and cook for 10 minutes.
4. Meanwhile, make a reduction sauce:
Reserve 1/2 cup of the poaching liquid in a small pot over low heat with 2 tablespoons honey, 1/2 lime(its juice and zest) and tamari or soy sauce. Simmer and reduce for 10 minutes until thickened.
5. Add tea leaves to poaching liquid and steep for 5 minutes.
6. Add salmon pieces to the simmering water, cover, and cook for 7-10 minutes depending on the thickness of the salmon and how done you desire it to be.
7. Remove salmon from pot and spoon sauce over pieces before serving.
Serves 3 – 4

Recipe: Black Tea Egg Nog

eggnog2Our rendition of this holiday staple includes tea (of course!) and is sure to hit the spot while wrapping presents, enjoying company, or whenever the craving strikes! You’ll never have to buy egg nog at the store again when you’ve got this super simple recipe with no preservatives or mystery ingredients. We even cook the eggs in this version, so you don’t need to worry if you’ve got concerns about consuming raw eggs. Enjoy!

Ingredients:
– 1 cup water
– 3 tea bags Classic Black
– 6 eggs
– 2 cups whole milk
– 1 cup heavy cream or half & half
– 1/2 cup sugar (more or less to taste)
– 1 1/2 tsp vanilla extract
– 1/2 tsp cinnamon
– 1/2 tsp ground nutmeg
– 3 whole cloves

Instructions:
1. Boil water and steep tea with the cloves for 5 minutes.
2. In a stock pot, combine eggs, whole milk, and sugar.
3. Cook over medium-low heat until thickened, stirring constantly to make sure it does not boil and stick to the pan. (If you’re worried about cooking the eggs thoroughly, use a food thermometer. Eggs are cooked when internal temperature is 160 degrees.)
4. Remove stock pot from heat and add steeped tea (straining out the whole cloves), cream, vanilla extract, cinnamon, and nutmeg.
5. Whisk until light and fluffy.
6. Refrigerate until cold.
7. Whisk and fluff before serving. Garnish with a big of ground nutmeg.
Optional: add rum or bourbon as preferred.