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

Cool Down With: Green Tea Ice Cream (Dairy Free!)

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Ice cream is such a summer staple, but store bought ice creams are often high in sugar and can contain many ingredients and preservatives. Making it at home creates a customized, rich, creamy, and satisfying (dare we say, healthier?) ice cream without the fillers. For those with specific diets, our recipe for Green Tea Ice Cream is also dairy-free, gluten-free, and can be easily adapted to be vegan! Bonus, this recipe does not require an ice cream maker.

Here’s what you’ll need:
– 6 bags of Premium Japanese Green tea
– 2 cans of full fat coconut milk
– 1 Tbsp arrowroot starch
– 1/4-1/2 cup honey to taste (agave or maple syrup if vegan)
– 1 1/2 tsp vanilla extract
– 1/4 tsp salt
– optional: nuts, chocolate chips, dried fruit, anything you want!

Instructions:
1. Shake cans of coconut milk to mix the separated fats.
2. In a small mixing bowl stir together the reserved 1/2 cup coconut milk and the arrowroot starch. Set aside.
3. In a large sauce pan, heat the remaining coconut milk on the stove and bring to a boil. Stir periodically.
4. Remove coconut milk from heat and add the tea bags.
5. Steep the tea in the hot coconut milk for at least 30 minutes.
6. Squeeze the liquid from the tea bags and remove them from the pan.
7. Place the pan back on the stove and heat the tea and coconut milk mixture again.
8. Add honey and salt to mixture, stir to dissolve the honey.
9. Add the set aside arrowroot and coconut milk mixture. Stir to combine.
10. Remove from heat and add vanilla extract.
11. Add desired fillings. We used pecans.
– At this point, if you have an ice cream maker you can use it per its instructions. If you do not have an ice cream maker, proceed to the next step. –
12. Pour the ice cream base into a baking dish and place in freezer.*
13. Check ice cream after 45 minutes and stir vigorously to break up frozen pieces. Place back in freezer.
14. Continue to check the ice cream and stir vigorously every 30 minutes until ice cream is frozen.
15. Transfer to a freezer safe container and freeze until ready to serve.
Makes 1 quart or 6-8 servings.

*Steps 12- 14 are to obtain a creamier texture.  If you’re short on time, it’s okay to skip these steps and go straight to step 15. It will still taste delicious!

Yoga+Tea = The Perfect Pair

Are you an aspiring yogi? Maybe you’re looking for new ways to enhance your practice? We’ve got a great guide to pairing some of your favorite poses with delicious Choice Organic Teas to make the most of your yoga session.

yogawellness4Mountain Pose – this is often the first standing pose in many yoga practices, and brings the yogi to a calming place, feet firmly planted, eyes closed, palms touching. Bancha Hojicha, a toasted green tea with earthy notes that are refreshing and renewing, is an ideal tea for grounding and centering the mind and body as one begins his or her practice.

Sun Salutation – a very active flow or vinyasa pose that blends standing in mountain pose, forward bend, downward facing dog, and upward facing dog in one smooth flow. A stimulating tea such as Energy Boost from the Wellness Teas* line pairs well with sun salutations.masalachaiyogaHalf Moon Pose – an extension of the triangle pose, the half moon pose adds a little more “heat” to the practice, requiring balance and strength. A spicy tea like Masala Chai pairs well with this pose.

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The Tree Pose, perfect with a cup of Chamomile tea.

Tree Pose – also a balancing, grounding pose in a standing position. Chamomile for calming or Genmaicha for nourishing would pair well with this pose.

Cat/Cow Pose – an active pose from table position (on hands and knees) alternating arching and rounding the back just like a cat or a cow. Classic Earl Grey with just a touch of caffeine is perfect for relishing this pose.

Pranayama – Uddiyana Bandha, is a method done on the pause after the exhalation where the lower abdomen and diaphragm are then drawn upwards. Uddiyana Bandha is cleansing for the organs, a massage and an exercise for the diaphragm, and a bonus for the digestive and nervous systems. Enjoy this cleansing breath with Simply Detox from the Wellness Teas* line with its purifying qualities.

And last, the most restful of poses…
Child’s Pose – this is a great mid-practice pose as a rest between strenuous poses or a brief pause between sets of poses. Lemon Lavender Mint enhances well-being and has just enough soothing energy but enough zing to move back into the practice.

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Recipe: Blackberry Sencha Green Tea Popsicles

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Organic and delicious!

Most of the country is still being scorched by hot summer weather. We hope to help you cool down with these deliciously simple three ingredient popsicles! Blackberries grow wild and abundantly in the Seattle area where we are based, making these tasty berries easy and fun (and cheap!) to find during the summer and the perfect fruit for this icy treat.

Here’s what you’ll need:

– Popsicle molds or small cups

– popsicle sticks

– Blender

Ingredients:

– 3 teaspoons of Choice Organic Teas Sencha loose leaf green tea (or three tea bags of our Premium Japanese Green)

– 2 cups of water

– 2 cups blackberries (fresh or frozen)

– ¾ cup honey

Makes around 10 large popsicles depending on your molds.

A steaming cup of green tea, blackberries, and honey are all you need!

What to do:

1. Steep 3 teaspoons of Sencha Loose Leaf Green Tea (or three tea bags of Premium Japanese Green) in 2 cups of 180 degree water for 4 minutes. Strain out the loose tea (or remove tea bags).

2. Cool the tea and use a blender to blend tea, blackberries, and honey until liquefied. Optional: Use a strainer to separate the blackberry seeds from the liquid before pouring into the molds.

3. Pour into your popsicle molds or cups, place popsicle sticks in the molds.

Tip: If you’re using cups as popsicle molds, you may want to wait for them to become more solid before adding the popsicle sticks to ensure the sticks freeze upright.

4. Place popsicles in the freezer to freeze until they are solid and easily removed from the molds, and enjoy!

TIp: To ease the popsicles out of a plastic mold, briefly run tepid water over the molds and they should come right out.

Will you try to make these yourself? We’d love to know how they turned out! Share photos of your Blackberry Sencha Green Tea popsicles by tagging us on Instagram @choiceorganicteas, Twitter @choiceorganict, or on Facebook. Happy popsicle making!

Recipe inspired by: http://vanessabaked.com/raspberry-green-tea-popsicles/