Tea Time
If the Fountain of Youth exists, it may well be filled with tea. Both black and green tea protect the brain from strokes and from age-related diseases like Alzheimer’s and Parkinson’s. Most studies recommend at least two to three cups of tea a day to help maintain brain health, but don’t think you’re limited to just drinking tea to garner its benefits. Why not infuse tea into your cooking?
Try:
Tea oils.
Because of its high smoke point (about 485 degrees), tea oil makes an excellent high-heat oil. Produced by cold-pressing the seeds of the tea plant (Camellia sinensis), the oil works well for sautéing veggies and meat. Its subtle, light texture has a slightly sweet finish.
Replace water in recipes.
You can substitute liquid tea in a recipe anywhere it says water—but be sure not to let green or white tea steep longer than three minutes to avoid imparting a bitter or astringent flavor to the food.
Make a rub.
Add pizzazz to your food and rub mixtures of tea leaves and spices onto meat, poultry, fish, or tofu. Grind 1 part tea leaves in with 3 parts other spices, such as pepper, coriander, and salt, and rub the mixture onto the chosen protein. Let it sit for at least an hour, but preferably a day, then grill or sear in a pan.
From: NaturalSolutionsMag.net June 18, 2008
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