Chamomile Lemon Myrtle
Salad Dressing

Ingredients

• 1/2 cup water
• 4 bags Sweet Meadows
• 2 tbsp. extra virgin olive oil
• juice from 1 lime
• 1 tbsp. honey
• salt and pepper to taste

Preparation Time: 15 minutes

Method

Bring water to a boil in a small pot. Place Sweet Meadows bags and continue to simmer for 8 minutes to reduce liquid. Squeeze out tea bags and remove. Allow to cool. Stir in remaining ingredients. Enjoy this sweet and tangy dressing on your next salad. Makes for 4 servings.

Lemongrass Salsa

Ingredients

• 2 bags Mexican Fields Teasan
• 1/4 cup boiling water
• 1 large tomato, finely chopped
• 1 small bulb of garlic, finely minced
• 1/4 cup finely chopped red onion
• 1/8 cup finely chopped cilantro
• 1/2 tsp. salt
• 1/2 tsp. honey
• 1 tbsp. finely minced jalapeno pepper (optional to taste)

Preparation Time: 15 minutes

Method

Pour the boiling water over tea bags. In separate bowl, mix remaining ingredients. Press teasan from bags and add to salsa mixture. Serve as is, or mash with potato masher, to desired consistency. Serve with chips. Makes approximately 1 cup of salsa.

Mintea Couscous

Ingredients

• 2 bags Simply Mint Teasan
• 1/2 cup boiling water
• 1 tbsp. olive oil
• 1 medium yellow onion, chopped fine
• 1 clove garlic, finely minced
• 1 large tomato, seeded and finely chopped
• 2 tbsp. black raisins
• 1/2 cup cooked or canned chick peas
• 1/2 tsp. ground cinnamon
• 1/4 tsp. saffron threads
• 1 tsp. salt
• 2 cups cooked couscous (small semolina pasta balls)

Preparation Time: 20 minutes

Method

Steep 2 tea bags in the boiling water. Set aside. Saute onions and garlic in the oil over medium heat until golden. Add tomato, raisins, chick peas, cinnamon, saffron, and salt. Cook 5 minutes. Add strained teasan and simmer another 3 minutes. Combine mixture with couscous or pasta and serve warm or at room temperature. Makes 4 servings.

Rainforest Green Pasta Salad

Ingredients

• 1 1lb bag of pasta of fusili pasta
• 6 bags Rainforest Green
• 1/2 tsp. salt
• 1 tbsp. olive oil
• 2 carrots, grated
• 1 1/2 cups of fresh or frozen peas steamed
• 1/2 cup chopped red pepper
• 1 tbsp. rice vinegar

For dressing:

• 1/3 cup olive oil
• 2 tbsp. fresh lemon juice
• 1 clove fresh garlic mashed lightly with salt
• 1 tsp. grainy mustard
• pinch of cayenne pepper

Preparation Time: 15 minutes

Method

Bring 1 gallon of water to rolling boil with the 6 teabags. Add pasta, salt and oil. Cook according to package directions. Drain pasta. Toss with rice vinegar and cool to room temperature. Add carrots, peas & peppers. Toss with dressing and chill. Makes 6-8 servings.

For dressing:
Pour olive oil over garlic. Whisk in lemon juice, mustard and cayenne. Remove garlic and toss with pasta.

Moonlight Spice Pancakes

Ingredients

• 1 cup flour
• 1 tbsp. sugar
• 1 tbsp. baking soda
• 1 tbsp. wheat germ
• 1 1/2 tsp. cinnamon- ground
• 1 egg white
• 1 tbsp. fresh-squeezed orange juice
• 1 tsp. grated orange peel
• 1 cup water
• 3 bags Moonlight Spice
• Cooking spray

Preparation Time: 30 minutes

Method

Bring water to a boil. Add Moonlight Spice. Steep for 5 minutes. Squeeze and remove tea bags. Combine dry ingredients in a bowl, and stir well. In a separate bowl, whisk egg white, orange juice, orange rind and steeped tea. Pour tea mixture into flour mixture. Stir-just until moistened. Take care not to over mix. Lightly spray cooking spray over a pre-heated skillet/griddle, on medium heat. Pour batter onto griddle using ¼ cup measure. Cook until tops are bubbly and edges are dry, 2-3 minutes. Turn and cook other side for 2-3 minutes. Garnish with fresh orange slices, banana, kiwi and maple syrup for a delicious taste. Makes 4 servings.

Breakfast Blend Biscotti

Ingredients

• 1 3/4 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup sugar
• 1/3 cup butter softened
• 2 eggs
• 1/4 cup water
• 3 bags Morning Rise
• 1/3 cup chopped almonds

Preparation Time: 75 minutes

Method

Preheat oven to 350° F. Combine flour, baking soda and salt, and stir. In another bowl, beat sugar and butter, until creamy. Beat in eggs. Bring water to a boil. Tear open the tea bags, pour into the water, and stir. Steep for 5 minutes, then immediately stir into sugar mixture. Gradually fold in flour mixture and nuts. Lightly grease baking sheet. Shape dough into 2-inch wide logs on the baking sheet. Bake for 20 minutes. Slide logs onto cutting board and cut diagonally into ½ -inch thick slices. Return to baking sheet, cut side down. Bake for 20-25 minutes, turning biscotti over halfway through. Cool before serving. Makes 17 pieces.

Honeybush Milk Tart

Ingredients

• 2 cups milk
• 2 bags Bushmen's Brew Teasan
• 2 eggs
• 1/3 cup sugar
• 2 tbsp. flour
• 2 tbsp. cornstarch
• pinch of salt
• 1 tbsp. vanilla
• 1 tbsp. butter
• 1/4 cup crushed pistachios
• cinnamon

Preparation Time: 45 minutes

Method

Place tea bags in milk. Bring milk to a simmer. Set aside. In separate bowl, beat eggs and sugar, until fluffy. Add flour, cornstarch and salt, and mix well. Squeeze teasan bags and remove from milk. Add milk to sugar mixture, mixing well, one cup at a time. Return mixture to stove and stir constantly over medium heat until it thickens. Beat if lumpy. When mixture is thick and smooth, add vanilla and butter and stir until butter melts. Pour into your favorite pre-baked 8" - 9" pie crust (Graham Cracker, preferable). Sprinkle with crushed pistachios and cinnamon. Refrigerate for at least two hours before serving.

Chai Spiced Tiramisu

Ingredients

• 2 egg yolks
• 2 tbsp. sugar
• 3 drops of vanilla extract
• 1 cup marscapone cheese
• 3/4 cup water
• 5 bags Golden Chai Tea
• 1 tsp. spiced Rum
• 2 tsp. sugar
• 12 ladyfingers
  

Cinnamon/Sugar Mix:

• 4 tablespoons sugar
• 2 teaspoons cinnamon

Preparation Time: 30 minutes

Method

Beat egg yolks with sugar until creamy. Add vanilla extract. Fold in cheese until mixture is smooth and velvety. Bring water to a boil. Pour over Golden Chai bags in a small bowl. Let steep for 2-3 minutes. Set aside to cool. Add Spiced Rum and 2 teaspoons of sugar. In a clear bowl, spread butter on bottom and sides of bowl. Sprinkle some of cinnamon/sugar mixture on top of the butter. Carefully dip ladyfingers in Golden Chai blend. Place on bottom of clear bowl. Add 1/3 of cheese mixture. Sprinkle cinnamon/sugar mixture. Repeat this step 2 times until leftover cheese mixture is the top layer. Sprinkle rest of cinnamon/sugar mixture on top. Refrigerate for 2-3 hours before serving. Makes 8 servings.

Ruby Chai Soufflé

Ingredients

• 1 cup heavy cream unsweetened
• 2 bags Ruby Chai
• 1 tsp. cinnamon (ground)
• 1 tsp. cloves (ground)
• 1 tsp. ginger (ground)
• 1 tsp. cardamom (ground)
• 1 tsp. nutmeg (ground)
• 3 tsp. cornstarch
• 4 egg yolks
• few drops vanilla extract
• 5 oz. confectioner's (icing) sugar
• 10 egg whites
• pinch salt

Preparation Time: 45 minutes

Method

Preheat oven to 375° F. Tear open tea bags and pour contents into cream. Bring cream to a simmer. Add spices. Dissolve cornstarch in a little water. Add to cream. Stir until it thickens. Beat egg yolks, vanilla extract, and 3oz sugar until pale. Add to the cream. Stir over very low heat for 5 minutes. Set aside. Beat egg whites with salt and 2 oz. sugar until fluffy. Fold into the cream mixture. Lightly grease soufflé dishes with butter, and sprinkle with sugar. Pour batter into dishes and bake for 20-25 minutes until it rises. Serve at once. Indulge with Vanilla ice cream and fresh raspberries. Makes 4 servings.

Berry Black Cheesecake

Ingredients

• 2 packages (8 oz. each) reduced fat cream cheese, softened
• 1/2 cup sugar
• 1 tsp. vanilla extract
• 2 eggs
• 1/2 cup water
• 4 bags Berry Black
• 1/2 tsp. gelatin
• 8" - 9" Graham Cracker pie crust

Preparation Time: 20 minutes

Method

Beat cream cheese, sugar and vanilla with electric mixer until creamy. Add eggs, one at a time, mixing on low speed. Bring water to a boil. Pour over Berry Black tea bags in separate container. Let steep 5 minutes. Squeeze and remove tea bags. Stir in gelatin until it dissolves. Pour half of cream cheese batter into pie crust. Fold in Berry Black concentrate into remaining batter, then gently pour mixture on top of first layer. Bake at 325° F for 45 minutes or until center is almost set. Cool for 30 minutes then chill for 4 hours. Serves 10.

Green Tea Salmon

Ingredients

• 1 lb. salmon fillet
• 2 tbsp. soy sauce
• 4 tbsp. sherry
• 2 bags Temple of Heaven Tea
• 1/2 cup water
• 1/2 tsp. cornstarch
• 3 tbsp. sesame seeds

Preparation Time: 30 minutes

Method

Slice salmon into small strips. Place in frying pan and marinate for 10 minutes in soy sauce and sherry mixture. Simmer over moderate heat until sauce is absorbed. In mug, pour boiling water over tea bags and steep 5 minutes. Squeeze out tea bags and stir in cornstarch. Pour tea mixture over salmon and cook another 5 minutes or until sauce slightly thickens. Roast sesame seeds in dry frying pan over low heat until seeds begin to jump, no more than 5 minutes. Mix seeds into salmon and sauce. Serve alone or with bread or Numi's Nutty Jasmine Rice. Makes 4 servings.

Nutty Jasmine Rice

Ingredients

• 2 1/8 cups water
• 2 bags Monkey King Tea
• 2 1/2 tsp. vegetable oil
• 1/2 tsp. salt
• 2 cups uncooked rice, preferably Basmati
• 1 tsp. crushed saffron
• 1/4 cup slivered almonds
• 1/4 cup pine nuts
• 1 tbsp. chopped parsley
• yogurt

Preparation Time: 25 minutes

Method

Bring water to a boil in a pot. Remove from heat. Steep tea bags 5 minutes with pot covered; then, squeeze out tea bags. Stir in 1 tsp. oil, salt, and rice and recover. Cook over low heat for 10 minutes. Meanwhile, steep saffron in 1/8 cup water for at least 5 minutes. Pour saffron mixture over rice and recover. Cook another 5 minutes, until rice is tender. In separate frying pan, fry nuts in 1 1/2 tsp. oil, until golden. When serving scatter nuts and parsley over rice. Serve with yogurt, Numi's Lapsang Smoked Chicken or Numi's Green Tea Salmon. Makes 4 servings.

Earl Grey Shish Kebab

Ingredients

• 1 cup water
• 4 bags Aged Earl Grey
• juice from 1 lemon
• 1 tbsp. honey
• salt and pepper
• 1 pound beef or chicken cut into kebab chunks
• 1 medium red onion
• 1 red or yellow pepper
• 1 green pepper
• 4 shish kebab skewers

Preparation Time: 30 minutes

Method

Bring water to a boil and pour over tea bags in a mug for 5 minutes. Squeeze and remove tea bags. Stir in remaining ingredients and cool to room temperature. Pour tea infusion over meat and marinade for 1 hour. Assemble skewers, alternating meat and vegetables. Barbecue or cook in oven, turning skewers and frequently applying remaining marinade juice. Makes 4 servings.