Month: July 2020

The Way of The Tea

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Your Are Invited Each culture has its own ceremony, history, values, or religion. Blending tea is simply a way for you to tune in to you and your surroundings. Enjoy calming herbs and spices as they have noticeable effects on in-the-moment distress and anxious feelings. Inner peace leads us to wellbeing, mindfulness and harmony. I invite you to CONNECT with the warmth and the flavor of tea by setting an intention. What are you thinking about at this moment? How can you introduce it to the blend? Take time to taste, touch, and feel the tea. By tuning in to you, you will perpetuate well-being, mindfulness, and harmony. It is also called the “Way of the Tea.” Choose a tea that resonates with you. Taste it and record your thoughts. Each person has different tastes, and so remember there is no right or wrong. The mind can capture the essence of the aromatic experience. Tea connects your senses to memories, and thoughts that manifest happiness. I’m so excited to share with you unique tea ideas! …

Blueberry Crosta|Biscuit

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Blueberry Crosta|Biscuit There’s nothing like juicy- sweet blueberries. Any time of the day! My family has a secret! My great-grandma Betty made the most delicious tea cakes ever! But, no one wrote down the recipe! So, I made my own version, made with blueberries instead! The tea cake is a secret, so here is a delicious alternative. Ingredients: Basic dough: 1 1/2 cups all-purpose flour, plus more for dusting, 3 tablespoons of sugar, 11/2 teaspoons baking powder, 1/2 teaspoon salt, 3 tables of cold unsalted butter, 1/4 cup of chilled buttermilk, and 1/4 cup of chilled heavy cream. Fruit Filling: 3 cups fruit of your choice, sugar to taste, 1/2 teaspoon of cornstarch or not, add your favorite zest, add your favorite juice, and a pinch of salt. Preparation: Preheat oven to 375 F. Line baking sheet with parchment paper or aluminum foil. Combine the fruit and sugar in a bowl and let it sit for at room temperature for 20 minutes. Transfer mixture to saucepan and stir occasionally. Let fruit bubble over medium heat. …

Basil Cashew Pasta

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Basil & Cashew Pasta The recipe called for nutritional yeast. Instead, I added a mix of non-plant based ingredients to give flavor. I added 1/3 cup of parmesan cheese to give an otherwise bland dish flavor. Lemons give the dish a bit of tartness, so I suggest adding less juice if you don’t like acidity. Add a bit of water or vegetable stock to the dish. Flavor is everything. Taste as you go. Cheers! Ingredients 3 portions of pasta or brown rice pasta 100g cashews 1 ripe avocado, peeled and roughly chopped Juice of 1 ½ lemon 25g fresh basil 4 tablespoons olive oil 3 tablespoons water 1 tablespoon nutritional yeast 1 garlic clove, peeled Pinch of sea salt Preparation: Place 50g of the cashews into a food processor and pulse for a few seconds. Toast them in a frying pan until they are golden brown.   Add all the rest of the ingredients except the pasta in a blender and blend until smooth and creamy. Add water as needed. Toss your pasta with blended ingredients …

Cornbread

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Sweet Potato Almond Cornbread Ingredients: Cornmeal, sweet potatoes, baking powder, eggs, 1 tsp vanilla extract, almond meal, almond milk, nutmeg, honey, and cinnamon Preparation: Preheat an oven to 350 degrees F (175 degrees C). Measure ingredients to taste. Make it your own. Mix all wet ingredients first. Then, stir in wet ingredients with dry. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes. Garnish with your favorite flower or herb. Enjoy

Banana Custard

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GrapeNuts Banana Custard! Ingredients: GrapeNuts Cereal, 1 banana, 3 eggs, 1 tsp vanilla extract, 2 tbsp butter, 2 cups almond milk, 1/2 tsp nutmeg, honey, almond milk, and cinnamon Preparation: Preheat an oven to 350 degrees F (175 degrees C). Beat the almond milk, honey, salt, mashed bananas, eggs, and vanilla together in a bowl; pour into a saucepan. On low heat, stir the mixture for 3 minutes, being careful not to curdle the eggs. Pour batter into ramekins, and gently set the ramekins into a larger baking dish. Pour enough hot water into the baking dish to reach at least 1 inch up the side of the ramekins with the custard. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Sprinkle the nutmeg over the custards and serve. Enjoy

GrapeNuts

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Here’s The Tea! GrapeNuts is HOT! Ingredients: GrapeNuts Cereal, honey, almond milk, mixed berries, and cinnamon Preparation: Add 1/2  cup of GrapeNut’s cereal to a micro safe bowl. Add 1 cup almond milk to the cereal and microwave for 2 minutes. Add cinnamon to taste. Add honey to tastes. Top with mixed berries. GrapeNuts cereal tastes so delicious hot!  Add your favorite toppings to make it extra special. Enjoy!

Inside Out

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Inside Out Red Cabbage & Shrimp Stir Fry Ingredients: Shrimps, red cabbage, sesame seed oil, riced cauliflower, peas, ginger, brown rice, scallions, and soy sauce. Preparation: Add sesame oil to taste, and let the oil heat to medium temperature. Add riced cauliflower, ginger, scallions, and red cabbage. Stir fry mixture for 2 minutes.  Remove stir fry from the pan, and place it in a bowl. Stir fry shrimp for 3 minutes or till done. Steam 1/2 cup of brown rice, carrots, and peas in a steamer Combine stir-fried vegetables and shrimp. Plate steamed rice, peas, and carrots. Then, top with stir fry and shrimp. Enjoy!

Tofu Shrimp Stir Fry

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Ingredients: Shrimps, sesame seed oil, bok choy, scallions, and soy sauce. Preparation: Add sesame oil to taste, and let the oil heat to medium temperature. Add bok choy, ginger, scallions, and stir fry mixture for 2 minutes. Then, add shrimp and stir fry till cooked, approximately 2 minutes. Bring 3 cups of water to a low boil and reduce heat. Add cubed tofu to the water and stir gently for 2 minutes. Remove tofu and pat dry. Add 2 tablespoons of corn starch to a small bowl. Next, add cubed tofu and soy sauce. Toss the mixture until the tofu is coated well. Then, stir fry tofu till brown on all sides. Add tofu to stir fry. Steam 1/2 cup of rice. Plate Enjoy!

Bok Choy Pizza

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Asparagus Red Cabbage & Mushroom Pizza   Ingredients: Bacon, parmesan cheese, mushroom, tomato sauce, and mozzarella cheese. Pizza dough: 2 1/2 cup flour, 1 pkg yeast, 1 teaspoon sugar, 1 tablespoon salt, olive oil, and 1 cup of warm water. Preparation: Combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Add the salt and 2 tablespoons of olive oil to a bowl. Add the flour, a little at a time, mixing until all the flour is mixed. Knead the dough until it starts to come together. Get a feel for the dough by squeezing a small amount together: if it’s crumbly, add more water; if it’s sticky, add more flour – 1 tablespoon at a time. Gather the dough into a ball; this should take about 5 minutes. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic. Form the dough into a …