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.
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.
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.
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. Cornstarch is optional, but if you wish to add it then, mix it with 1 teaspoon of cold water before you add it to the fruit. Stir the mixture till it thickens, about a minute or 2. Remove from the heat and add in, zests, juices and a pinch of salt.
Flour the surface with flour, roll the dough to the desired size. Transfer the dough to a baking sheet. Fill the center with fruit fill or the filling of your choice. As you apply the fruit, think about the border size you want to create. Then, fold the border over the fruit, leaving the center exposed. Be as created as you want here. There are no mistakes. Garnish with sugar or any desired topping.
Bake until the crust is golden brown and the filling is bubbly, about 20 – 30 minutes. The let cool or not!
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.
3 portions of pasta or brown rice pasta
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
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 and sprinkle with the toasted cashews.
I did not use nutritional yeast in this recipe as it has an after taste to me. You may notice nontraditional ingredients in my recipes. Instead, I may add a mix of non-plant based ingredients to give flavor. Instead of nutritional yeast, I added about 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 fewer fruits if you don’t like acidity. Instead, add a bit of water or even vegetable stock to the dish. The flavor is everything. Experiment and taste as you go.
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.
Shrimps, sesame seed oil, bok choy, scallions, and soy sauce.
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.
Add olive oil to taste, and let the oil heat to medium temperature.
Coat salmon with tea rub. Place salmon in pan and sear each side for about 3 minutes or until cooked.
Steam a cup of broccoli to taste.
Cook pasta according to directions on the box. Once done, put the pasta into a pan—set temperature on low heat. Add 1/4 cup cream, 1/3 cup parmesan cheese, and favorite seasonings to taste. Then, stir till combined.