Green Tea – Much More Than a Drink

Green tea is the most consumed tea in Japan and China, containing only 5% to 10% of caffeine per cup. To avoid becoming bitter in its preparation should not be used boiling water, but below the boiling point or even cold, if you prefer. Green tea is one of the most powerful antioxidants that are known, protecting the body from free radicals if consumed regularly. Furthermore it has detoxifying, digestive and diuretic effects.


Combining the finest green teas with flowers, fruit and healing herbals, provides an absolutely delightful experience of tea offering different taste, textures and variety experiences, to entice people to drink tea more often.

Jasmine – The exotic aroma of jasmine combined with the green tea scent gives you a drink that is a true blessing to the smell and taste.

Japanese Cherry – One other alternative is the combination with Japanese cherry, that gives it a slightly sweet aftertaste very sophisticated and exotic.

How to Enjoy.

Enjoy drinking green tea, hot or cold, in any occasion, all year-long. It’s full of vitality and goes well combined with a meal, or at the end of a good meal relaxing and enjoying in the company of friends, or by itself, at work or in relaxing moments of the day, or cold on hot summer days.

How to prepare.

Be an expert and prepare your tea with art. In order to enjoy all properties and flavor follow this tips:

� The secrets of a good tea is also the water. Use filtered or bottled water

� When preparing green tea, turn off the heat once the water starts boiling to prevent “cooking” the delicate tea leaves.

� Use a teaspoon as measure – one per cup.

� Place the heated water over the tea on a teapot and let it infuse to taste between 3 to 5 minutes – use a strainer for the leaves, preferably acrylic.

� Pour the tea into a cup and let it rest for a while.

� Enjoy the colours, the complexity of the aromas.

Cooking with tea.

The tea will like to know, is not only to be consumed as a beverage. You can make ice cream, soft drinks, cakes or even use it as a spice in your cooking. Enrich your dishes, surprise with your culinary skills, offer your friends and family meals of different flavor and always, always healthy.

The ritual

A cup of tea is more than a drink. It caresses the senses, stimulates the mind and promotes friendship and companion.

No other beverage has the beneficial effects of tea.

Explore new flavors and aromas and discover ways to drink tea and protect yourself with the benefits associated with the green tea consumption.

Texas Recipe- All Fired Up Grilled Pork Tenderloin

If you’re looking to show some impressive culinary skills to that special someone or just to show off to your friends, this Texas recipe will leave them speechless from the taste of the food to the professional looking presentation, while remaining relatively easy for you to prepare. This fine recipe was made by Anne Connally out of Dallas Texas, and is one of the most delicate and equally delicious parts of a pig, especially if you consider With the flavorsome grilled pork tenderloin, this type of dish is without a doubt one of the most popular Texas foods found in places such as Dallas, Fort Worth, and Houston.

An important part of cooking pork tenderloin is finding a ‘rub’ that suites you and your company’s’ taste. Many Texas foods use rubs as an enhancer for many different type of meat. A ‘rub’ is a terrific way to add a completely new depth of flavor to your meat. It allows the flavors and ingredients to marinate on the surface of the meat, as well as soak deep into the meat leaving you with a flawless and evenly spaced flavor throughout the tenderloin. If you don’t know how to make a rub, don’t worry. This Texas recipe provides you with an easy, effortless way to create your own delicious rub.

You should always make your rub prior to preparing or cooking your meat. You should start this part of the Texas recipe with a small mixing bowl using the following ingredients:

1 tbsp Garlic, freshly minced
1 tsp Salt, or to taste
1 tsp Black Pepper
3 tbsp Coffee beans (unflavored), freshly ground in large pieces
2 tbsp Olive Oil
3 tbsp Balsamic vinegar

To make the rub, you will gradually mix each ingredient in your mixing bowl. Your product will be a tasteful rub to compliment your tenderloin. Once you have finished preparing your coffee rub, your next step is to take a portion of the coffee rub and spread it over a section of the tenderloin, repeating this until you have covered the tenderloin evenly and have used the entire rub. In this Texas recipe, you should have one package of pork tenderloin, which typically consists of 2 or 2 � pounds. While you are busy applying your rub, make sure to start your grill so that you will have a decent fire with medium heat ready to go once you finish putting on your rub.

After that, you’ll be ready to grill this appetizing Texas recipe. Put your tenderloin over the fire and let it cook for a total of 20 minutes, rotating the meat as you go. During this time, you can pull out your favorite savory grilling and dipping sauce. For this Texas recipe, we use Dean’s All Fired Up! Grilling and Dipping Sauce. Using � cup of the sauce, brush the sauce over the entire surface of the meat making sure to get all sides and use multiple layers of sauce. This is going to accentuate the flavor of the rub and the meat, while providing its own spice and flavor. Let this cook for another 5-8 minutes before removing the tenderloin from the grill. Once you have it off the grill, place the tenderloin on a cutting board and allow it to rest for 5-10 minutes before cutting it into medium sized slices. Lightly douse the remaining sauce on the tenderloin slices before serving a delicious Texas recipe.

As promised, your company will be astonished by your culinary art when you present them with this Texas food favorite and with a rather quick, inexpensive, and easy cooking method by using this Texas recipe. The impressive depth of flavor and tenderness through the tenderloin will have them asking you to cook them more Texas foods all the time!

Chicken and Skinny Noodle Soup

This chicken noodle soup uses Lipton Soup Secrets. I know that Lipton makes one with bits of chicken, but why use that if you can add your own juicy meat and vegetables? I usually use the product called Noodle Soup with Real Chicken Broth, but if you’d like, you can try the one with extra noodles. These Soup Secrets come in boxes, with two envelopes per box. When you open an envelope, the noodles look like tiny bits of shredded paper in yellow powder. The noodles will expand, but even when completely cooked, they’ll be thinner than angel hair pasta. That’s why I’m calling it chicken and skinny noodle soup. The following recipe makes enough for two people or one very hungry one. If desired, you can double up on the recipe, using both of the envelopes in the box.

I love watching this soup come together almost as much as I like eating it. So I’m going to talk about cooking it as if it’s a story. For the short version of the recipe, skip down to the ingredients list and the no-nonsense directions at the bottom.

Cook the chicken: Crush two cloves of garlic. If the celery stalk has any leaves, cut them off. Put the garlic, celery leaves, and a chicken thigh into a pot. Cover with water. Bring to a boil and let bubble away for 20 minutes. If you are lucky, you might be able to see golden drops floating away in the water. What are those things? Fat? Oil? Whatever they are, they look delicious.

Prep the vegetables: This can be done while the chicken is cooking. To dice the celery, cut a single stalk into four pieces lengthwise. That means cut it in half, then cut those two pieces also in half. Gather the four lengths together and slice through all four at the same time, moving down the stalk and continue slicing until you have diced through it all. Now for the carrot. This is just my crazy way of cutting it into approximately equal pieces. Starting with the narrow end, slice the carrot into coin shaped pieces until you get halfway through. Cut the remaining carrot in half lengthwise, then continue slicing through, making half-moon shaped pieces. Peel and dice a potato if desired. Adding a potato is optional; they make the soup more filling.

Cook the vegetables: Take the chicken out of the pot and set aside to cool. Discard the garlic and celery leaves. Add the diced celery, carrot, and potato to the pot and let simmer for 15-20 minutes.

Cook the noodles: Add the envelope of Lipton Soup Secrets to the pot. Break up any clumps. The noodles will swirl around vigorously in the water. Cook for about five minutes.

Finish: While the noodles are cooking, you can shred or cut up the chicken into bite-size pieces. Five minutes after the noodles go in, you can add the petite peas if desired. Though initially frozen, they give a pop of freshness when you later chow down on them. Add the cooked chicken and turn off the heat after it all heats through.


1 chicken thigh
2 garlic cloves, crushed
1 celery stalk, including the leafy part if possible
1 carrot, peeled
4 cups of water
1 envelope Lipton Soup Secrets Noodle Soup with Real Chicken Broth
1 potato, peeled and diced (optional)
1/4 cup frozen petite peas (optional)


1. Cut off the top part of the celery. Put the celery leaves, garlic cloves, chicken thigh, and water in a pot. Heat to boiling and let it cook until the chicken is done, about 20 minutes.

2. While the chicken is cooking, dice the celery, carrot, and potato if using. Remove the cooked chicken and set aside to cool. Discard the garlic and celery leaves. Add the diced vegetables to the pot and let simmer 15-20 minutes.

3. Add the envelope of Lipton Soup Secrets and let the noodles cook for 5 minutes. In the meantime, dice the chicken. Add the petite peas and diced chicken to the soup, and heat through for just a few minutes.

Yes, You Can Make Canned Soup Taste Like Homemade

Minnesota has been in a deep freeze for months, with temperatures of 20 below zero and wind chills a startling 45-50 below. Though the evening television news is packed with stories about frozen pipes, the broadcasts haven’t mentioned frost bite or frozen tummies. However, the newscasts urge parents to bundle up their children and protect their skin.

During weather like this parents tend to feed their children comfort food like soup. Sandwiches often accompany the soup of choice. I ate lots of soup when I was a child and still enjoy it.

An early riser (5 a.m. or even 4 a.m.) I’m ready for lunch around 10:15. The other day I longed for homemade soup, but didn’t have time to start from scratch. So I opened a can of cream of chicken soup. Canned soup has several advantages. First, it’s quick. Second, the manufacturer has spent years on product development. Third, the manufacturer strives for a consistent product.

A little of this, a little of that, and 15 minutes later, I had a satisfying lunch. You may enjoy these recipes, one for a creamy vegetable soup, and the other for fresh mushroom. Both may be doubled if you’re feeding a large family. For a heartier dish, add cooked chicken to the first recipe. Then pass crackers or crusty bread.

Creamy Vegetable Soup

10 3/4 ounce can lower sodium cream of chicken soup

3 soup cans water

3 packets salt-free chicken soup base

1 package Trader Joe’s frozen mixed vegetables (carrots, peas, cauliflower, corn in sauce)

1/4 cup orzo (rice-shaped pasta)

1 cup cooked chicken, cubed or shredded (optional)

In a soup kettle whisk together canned soup and water. Add remaining ingredients. Cover and simmer over medium heat until the vegetables and pasta are tender. Garnish with grated Parmesan cheese if you wish. Makes 6 servings.

Fresh Mushroom Soup with Dry Sherry

1 tablespoon butter

1 tablespoon olive oil

8-ounce package button mushrooms, cleaned and sliced (Use another variety of mushroom if you wish.)

10 3/4 ounce can lower sodium cream of mushroom soup

3 soup cans water

1/4 teaspoon dried thyme

2-3 tablespoons dry sherry

Put butter and oil in soup pan. Add sliced mushrooms and saute over medium heat until they start to brown. Add soup base, water, and dried thyme. Cover and simmer over low heat for 15 minutes. Just before serving add sherry and cook one minute longer. Makes 6 servings.

Choosing Just the Right Tea

True Tea vs. Herbal Tea

This may seem like a silly issue. However, many different kinds of herbs can be made into teas. Generally, though, the agreement is that true tea comes only from one plant species, Camellia sinensis. All true tea is made from this species. Camellia sinensis is one of the many kinds of camellia that are otherwise known as beautiful garden shrubs.

True tea is usually distinguished from herbal teas by its production of caffeine. However, a small number of other herbs also contain caffeine. The most common of these is called Yerba Mat� (Ilex paraguariensis), which is a type of holly. Herbal teas may sometimes include the addition of another caffeine-producing species called guaran� (Paullinia cupana).

Black Tea

The different types of true tea differ by how they are processed after picking. Making black tea involves the most oxidation, which turns the leaves to a deep black color. This process if often erroneously referred to as fermentation, although no fermentation occurs. Tea becomes completely oxidized after it has been laid out to dry for 8-24 hours, then rolled to make the leaves to crack open and allow more internal contact with air. Oxygen in the air reacts with enzymes inside leaf cells to direct the oxidation of phenolics. Oxidized phenolics are what darkens the leaves.

Leaves are then dried once more after oxidation has been completed. The overall result makes for the strongest flavor of all the teas. This process underlies one of the more important black tea benefits, which is that the rich flavor will be preserved for many years.

Oolong Tea

In contrast to the processing of black tea, oolong tea is only slightly shaken in baskets after brief drying. This causes slight bruising that only allows a limited amount oxygen to enter the leaves. This partial oxidation process is stopped when heat is heat after a couple of hours of drying. The result is crisp, dry leaves with a red-brown color.

Oolong is known as one of the finest teas in the world. It is often referred to as the “champagne of teas.” Sought after oolong tea benefits include its delicate floral-fruity quality.

Green Tea

The health benefits of green tea are well-researched and widely known. They are based primarily on a rich array of antioxidant ingredients that remain intact and active after a post-harvest process that prevents most oxidation. The process involves heating leaves quickly to dryness, which stops oxidative enzyme activity and enables leaves to remain greenish or greenish-yellow in appearance.

Green tea retains a light, grassy flavor and an astringency that you might expect from the lack of oxidation. The delicate flavor is often augmented by adding jasmine flowers, resulting a popular tea for accompanying Asian styles of cooking. Jasmine green tea is usually just called jasmine tea, even though it is really a mixture that is comprised mostly of green tea.

Which Will It Be for You?

Selecting any one of these teas may be a simple choice – a black for its richness, an oolong for its floral-fruity quality, or a green with jasmine for its sweet aroma and light flavor. Of course, having all three in your kitchen or office would keep your options open for any situation. Black tea is a wonderful way to start the day. Oolong tea, the “champagne of teas,” is great as a relaxing special treat any time. Green tea, with the lowest caffeine content of all, is delicious as an all-day staple, through dinner and into the evening.

One more consideration for deciding on which tea or teas you want to have is quality. Indeed, tea quality is perhaps the most important factor for deciding on which brand to purchase. The possibilities of which brand to choose may seem overwhelming.

This is where the Smacha Tea Company stands out. Their teas are imported from their own tea gardens overseas, which is a rarity for the majority of tea companies. Furthermore, Smacha does its own harvesting, processing, and importing. This is how the company keeps strict control of every step in tea production. Quality control, from the garden to your cup, is the foundation for their guarantee of having only top quality teas.

Spice-Rubbed Steak With Roasted Sweet Potato Wedges

Rich, aromatic spices add depth to beef, even before it’s cooked. The smoky, savory taste of chile powder, cumin, and paprika penetrate the meat for an intensely flavored steak. Searing the beef in a hot cast-iron skillet with very little oil seals in the flavor and fragrance of the spices-and results in tender, juicy, flavor-packed meat. And, of course, less oil means less fat.

I seared a 1-1/4-inch-thick top sirloin steak that had very little noticeable fat. You can use a different cut, such as New York strip or boneless rib-eye, but make sure it’s trimmed and fairly thick.

Sweet potatoes are naturally high in nutrition and low in fat, and they need nothing more than a little oil and seasoning to bring out their creamy, caramelized goodness when roasted.

This dinner is done in less than 45 minutes. It’s steak and fries, without the guilt-and all the flavor.

Serves 2 (easily doubled)


For the Potatoes

1 medium, rounded sweet potato (about 3/4 lb), scrubbed and cut into 8 wedges
2 tsp olive oil
1/8 tsp ground cinnamon
sea salt
freshly ground black pepper

For the Steaks

1/4 tsp ground chile powder
1/4 tsp ground cumin
1/8 tsp smoked paprika
1 10-oz top sirloin steak, about 1-1/4-inch thick
sea salt
freshly ground black pepper
olive oil, for brushing


For the Potatoes

Preheat the oven the 400� F.
Place the potato wedges in a bowl and drizzle with olive oil. Season with cinnamon, salt, and pepper and toss well to coat.
Place a wire rack in a shallow baking pan (line the pan first with parchment paper or foil, if desired). Spread the potato wedges skin-side down on the rack.
Roast until tender and browned, 25-30 minutes. Sprinkle with a little more salt before serving.

For the Steaks

Combine the chile powder, cumin, and paprika in a small bowl. Trim any side fat from the steaks and rub the spice mixture all over them. Let stand at room temperature 20 minutes.
Heat a heavy skillet (preferably cast-iron) over medium-high heat and brush with oil.
Season the steaks with salt and pepper and sear until lightly charred, 5-6 minutes per side for medium-rare, or until desired degree of doneness. Remove to a cutting board and let rest 3 minutes.

To serve, cut the steaks across the grain into thin strips. Divide between 2 plates and serve potato wedges alongside.

What Is Margarine, Know The Truth

Not all margarines are created equally and they are certainly not all made the same. I am going to take you through the list of general ingredients that will go into making quality margarine. Choosing a quality made margarine is perfect for those of you who want to live healthier. Most quality margarines and spreads contain more good fats than butter and there are even some varieties that can help you lower blood cholesterol (such as those that contain plant sterols). It is always best to choose a soft margarine that is in a tub that is labelled one of the following: “vegetable oils based fat spreads”, or “margarine spreads” or “spreads.” Generally speaking these types of margarines contain more good fats, but as always check the food label to be sure.

We think margarine is the best thing since (and on!) sliced bread. But wait just a minute – what is margarine, exactly?

There are lots of myths and stories spread around about margarine and they’re mostly all out-dated rumours. I am here to tell you the margarine true facts and answer the big ‘what is margarine?’ question, so that you can make a balanced decision on what’s best for the health and lifestyle of your family.

Originally developed as an alternative to butter, margarine is a spread that can be used in just about every recipe as a substitute for butter which is lower in saturated fats. It’s produced with a combination of different types of vegetable and plant oils from all around the world.

Soft spread margarines usually have fewer calories per serving than you’d normally find in solid fats, such as butter. You can even make your own margarine at home with simple ingredients which you probably have in your kitchen already. So why not give it a go?

Okay, so what is margarine made of? Put simply, margarine is a blend of plant oils and water bound together with an emulsifier – such as lecithin of egg yolk fame – with a dash of salt added for flavour and a sprinkling of vitamins A and D for that nutritional boost we all need. Margarine is a healthy, tasty way of giving your body the good fats and oils that it needs, but cannot create on its own.

Switching to margarine from butter doesn’t mean reducing the flavours in your cooking; in fact, it could mean the exact opposite! Why not try some festive cookies or a hearty winter soup?

Making simple switches in your diet can make a huge difference – simply swapping butter for margarine in everyday recipes can help maintain healthy cholesterol levels. With today’s extensive variety of flavoursome margarines you won’t notice a change in the taste!

Sue Batty loves margarine and has been using it as her preferred ingredient in cooking since she was very young. Always the baker of her family Sue now cooks, writes recipes and taste-tests new foods professionally and has years of experience behind her. To know more about what is margarine and its ingredients

Coconut Milk Ice Cream Recipe Without Using an Ice Maker

As summers are approaching and our desire to eat something cool and icy, start reaching to the limit, especially if that icy thing is frozen dessert then our craving knows no bound. Ice cold, creamy, soft, and sweet nature of ice cream makes it the desire of everybody’s heart regardless of age or gender. For a normal person getting an ice creamery cone or a pint from their favorite frozen yogurt parlor is as easy as pie, but what about the people living with the allergy to milk and milk products or lactose intolerance?

Having an ice cream, that is totally free from harmful substances, is not an easy task. First, you can’t get them easily and everywhere, second, if you found them you can’t buy them blindly as there may be some possibility of cross contamination and hidden substances that can trigger the symptoms inside you. But even though getting this cold dessert may be a bit tricky, this delicious and creamy frozen dessert is within reach.

The hardest part of a frozen yogurt without using any dairy product is getting a rich, creamy and frothy texture. In this condition full-fat coconut milk is the best to get the desired texture that can quench your thirst of having some icy cool as well as a healthy indulgence. Coconut is the best known for its health benefits for decades. It also contains fat but only good fat that can easily be absorbed by our digestive system. The best part of all this is that you can prepare this coconut milk ice cream at home all by yourself avoiding any possibilities of cross contamination while cutting out all the harmful sugar and preservatives and adding the ingredients that you like the most.

To drop you a line about how you can experiment while making such ice cream, here is a recipe of frozen treat using coconut milk.


1. One can of full fat coconut milk
2. Vanilla flavor
3. Honey


Pour all the ingredients in a large bowl and whisk everything together, then sift this mixture into a large baking dish and put in the freezer for at least 45 minutes.

Then take the mixture from the freezer out and again beat it vigorously and put it back in the freezer for another 30 minutes. Repeat this procedure until the ice dessert is frozen. It will take about 2 to 3 hours to be ready to serve.

The coconut milk ice cream is ready. You can also replace the flavor with one you like. You can also add real nuts and fruits into pieces or cookie of your choice depending on which flavor you are making. The ice cream has the quality and capability to become the desire of everyone with a hint of coconut, but at the same time letting you enjoy your favorite flavor.