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.

Guest Recipe: Mint Green Tea Cocoa Kisses

Mint Green Cocoa Kisses - anneliesz-hrz0052.jpgWhat is it about December’s arrival that makes peppermint chocolate the flavor of the season? These cookies may be little but they’re deeply chocolatey with mellow mint flavor from the extracts and the addition of Mint Green tea. You might find each one is like a kiss of cocoa peppermint goodness that would make enough for you to nosh on and pack up for bite-sized holiday gifts. One note here, there’s no need to sift the flour by itself—use the measure and sweep method for portioning out the flour if you don’t have a kitchen scale.

Ingredients:
– 1 ¼ cup all-purpose flour
– ¼ teaspoon baking powder
– ¼ cup unsweetened cocoa powder
– ½ teaspoon kosher salt
– 8 tablespoons unsalted butter, chopped (softened for 15 minutes)
– 1 cup granulated sugar
– 1 large egg (at room temperature)
– ¼ teaspoon pure peppermint extract
– ½ teaspoon pure vanilla extract
– 1 (2 ¼ ounce) bar semisweet chocolate, finely chopped
– loose tea leaves from 2 Choice Organic Teas Mint Green Tea bags

Instructions:
1. Preheat the oven to 375F.  Prepare a baking sheet with parchment paper.
2. Sift together the flour, baking powder, cocoa powder, and salt into a bowl. Break up any remaining clumps of cocoa in the sifter, pressing them against the salt to break them.
3. Toss anything from the sifter into the bowl. Whisk the ingredients for a few strokes.
4. Affix the paddle attachment on a stand mixer. Beat the butter and sugar for 2 minutes.
5. Scrape down the sides of the bowl. Mix the egg until combined.
6. Scrape down the sides of the bowl. Mix in the extracts. Pour in all the flour. Pulse until the flour is almost combined.
7. Stir in the chocolate and Mint Green tea.
8. Scoop out the cookie dough with a teaspoon. Portion them one-inch apart on the sheet.
9. Bake for 8 minutes, turning halfway during baking.
10. Cool the cookies for 2 minutes on the sheet. Finish cooling them on a wire rack.
Makes around 42 cookies.

Recipe and photography come from Annelies Zijderveld, author of Steeped: Recipes Infused with Tea. Find more work from Annelies here. Find details about our exclusive giveaway of her book along with boxes of Mint Green this week on our Facebook page

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Recipe: Mulled Wine with Wild Forest Black Tea

mulledwinerecipe.jpg

Our take on a holiday classic: mulled wine enhanced with a brisk black tea! Festive and aromatic, this recipe is sure to warm you up and fill you with cheer. Let the spicy sweet scent fill your home on a cozy Christmas eve or a chilly weekend day like holiday potpourri.

Ingredients:
– 1 bottle dry red wine (like Cabernet)
– 2 cups water- 4 tea bags Wild Forest Black
– 1/3 cup honey or maple syrup
– 1/2 cup orange juice
– 1/2 cup frozen cranberries
– 1/2 orange sliced
– 1/2 apple sliced
– 4 cinnamon sticks
– 1 tsp vanilla
– 1 Tbsp whole cardamom pods
– 1 tsp cloves

Instructions:
1. Steep tea bags in boiled water for up to 5 minutes.
2. Pour bottle of wine into large stock pot along with tea, honey, orange juice, cranberries, fruit slices, cinnamon, vanilla, cardamom, and cloves.
3. Cook for 10-15 minutes over medium-low heat until simmering and hot.
4. Serve immediately, garnishing with fruit from the pot or fresh pieces of fruit if you like.
Optional: add a touch of brandy to each serving for an extra kick.

Recipe: Ginger Tea Infused Cranberry Sauce

cranberrysauce1.jpgJust in time for Thanksgiving is the perfect cranberry sauce side to go with your turkey or tofurky. Our organic ginger tea adds a simple twist to this holiday classic by enhancing the aromatic whole spices and imparting a unique flavor into the recipe.

Ingredients:
– 2 cups sugar
– 2 cups water
– 4 whole cardamom pods
– 3 cinnamon sticks
– 1 tsp whole cloves
– 5 Ginger tea bags
– 1 tsp orange zest
– 8 cups fresh or frozen cranberries

Instructions:
1. In a large pot over high heat, add water, sugar, cardamom, cloves, and cinnamon sticks.
2. Stir, cover, and bring to a boil.
3. Reduce heat to medium-low and simmer 10 minutes.
4. Add Ginger tea bags and simmer for 5-10 minutes.
5. Remove tea bags and spices with a slotted spoon.
6. Add cranberries and increase heat to medium-high and simmer, stirring often until the sauce thickens, cranberries have softened and their skins split. This will take 10-15 minutes.
7. Remove pot from heat and cool to room temperature before serving.