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Cooking with Green Tea

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“In China Tea is more than a beverage, it is an intricate part of our culture: we use it to quench our thirst, as an ingredient in cooking to toast friendship, as an offering to deities and ancestors and yes even as medicine.”

-Chef Martin Yan, Yan Can Cook quoted in Cooking with Green Tea

We enjoy cups of green tea in the morning and in the evening. In addition we often cook with Green Tea to enjoy added health benefits and for the taste.

Our go to recipe book is Cooking with Green Tea: Delicious Dishes Enhanced by the Miraculous Healing Powers of Green Tea, which offers many interesting recipes both elaborate and basic (see the Green Tea Chicken Stock recipe) below. We have put our own variation on some of the dishes one of which we share below.

You can enjoy the immune boosting, heart supporting, fat burning, free radical sweeping benefits of green tea while preventing the accumulation of fat cells from the food you consume as Harvard Medical School graduate Dr. Tsang-do Houng discovered in his research at the University of Bejing. You can read more about this work in Green Tea: The Natural Secret for Healthier Life

Cooking with Green Tea
While you can reap the health benefits by consuming green tea as normal, brewed hot with honey, as we enjoy it daily. However in addition you can use the liquid tea in the place of water for many recipes.

You can also cut open the Green Tea Bags and mix the green tea leaves in with your cooking ingredients or use Green Tea Matcha Powder and mix a regular serving along with your spices and other ingredients.

The recipes below are inspired by Cooking with Green Tea, with our own twist. We hope you enjoy.

Green Tea Curry Chicken Stock

6 Bags Green Tea
4 Cups Boiling Water
2 Tablespoons Canola Oil or Avocado Oil
2 Tablespoons (1/2-inch) Ginger Root Chunks
5 Cloves Garlic, Minced
5 Green Onions, Trimmed and Cut into 1-inch Long Pieces
1 Small Chicken Quartered
1 Cup Chopped Carrots
1/2 Cup of Celery
1 Teaspoon of Black Pepper
1/2 Teaspoon of sea salt

Optional spices for added flavor
1 Teaspoon Curry Powder
1/2 Teaspoon Cayenne Pepper
1/4 Teaspoon Ground Cumin Seeds

Brew the tea bags in 2 cups of boiling water and set aside. Sauté
the garlic, onions and ginger until fragrant in heated oil until fragrant, add the chicken and sea salt and sauté
until brown. Add this mixture to the plain boiled water and boil for 2 hours. During the last hour add the 2 cups of boiled tea and steep for 30 minutes. When cool use immediately or store in refrigerator for 3 days and in freezer for 1 month for best taste.

Curry Noodle Shrimp
2 Cups of Cooked Noodles of Choice
1/2 Pound Shrimp Peeled and Deveined
2 Tablespoons Canola Oil or Avocado Oil
2 Tablespoons (1/2-inch) Ginger Root Chunks
1 Green Onion
5 Cloves Garlic, Minced
Matcha Green Tea Powder
1 Teaspoon Curry Powder
1 Teaspoon of Black Pepper
1/2 Teaspoon of sea salt
2 Tables of Rice Wine (Optional)
1 Teaspoon Lime Juice

For this recipe you can also boil the noodles in Green Tea. Marinate the shrimp for 15 minutes in a mixture of the Matcha Green Tea powder, curry and pepper, rice wine and lime juice. When shrimp has marinated, sauté the ginger, garlic and green onion, until fragrant, then add the shrimp and sauté for 5-7 minutes or until shrimp turns milky pink and white.

Remove from heat and set aside. Add to boiled noodles and enjoy!

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