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Let’s Talk Tea

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Hot tea. It used to evoke memories of being sick. When I was a kid, Mom would try to get me to drink hot tea when I had a sore throat. Which was often! Consequently, my only experience with this healthy brew was not a pleasant one until recently. In all my research, the benefits of green tea could no longer be ignored. I had to find out what I was missing. I started with green tea, iced and flavored, and found I really enjoyed it. Could I actually enjoy hot tea? You betcha’! You can too!

First, let’s talk health benefits. The antioxidants and polyphenols in tea may be responsible for some of its health benefits, such as stronger bones, lower cholesterol levels, and reduced risk of heart disease and some types of cancer – all of which are enjoyed by regular tea drinkers. So what kind is best? Depends. According to Dr. Weil each of the following teas have health benefits.

Let's Talk Tea
I love my cup as much as my tea!

The Types of Tea

Green tea. With tea leaves that are steamed, rolled and dried – a method that preserves the content of polyphenols – green tea is high in antioxidants. Its flavor is a bit earthier than that of white tea. Green tea provides EGCG, a polyphenol than may help to fight inflammation, lower cholesterol, prevent cancer and boost the immune system.
Oolong. This tea’s healthful properties (as well as taste and color) fall between those of green tea and black tea. It has a floral and fruity taste, and may help relieve itchy skin associated with atopic dermatitis.
Black tea. This is the tea that the English, Irish and most Americans drink. The oxidation process causes the leaves to change both their color and flavor, reducing the content of polyphenols. It is a hearty tea that has been linked to a lower risk of heart disease, colon cancer and the bacteria associated with cavities and bad breath.
Pu-erh. Highly valued in China, pu-erh (pronounced POO-air) is a dark red tea that is bold and earthy and the most oxidized form of tea. It may help to reduce cholesterol and aid in digestion.
(Source: Dr. Weil)

Not All  Brands Are Created Equal

After reading this post by Food Babe and doing further research myself, I’ve landed on three brands that I love; Traditional Medicinals, Rishi and Numi.

tea
FoodBabe.com

Skip the Caffeine

While there are scientifically proven benefits to drinking tea, there are also fabulous health benefits in herbals. Rooibos is made from the South African red bush (Aspalathus linearis). Using rooibos instead of tea is a great way to enjoy a caffeine-free hot (or iced) drink without using any chemical decaffeination process.

Rooibos is full of antioxidants, Vitamins C and E, iron, zinc, potassium, and calcium. It is naturally sweet without adding sugar. I love Blueberry Rooibos from Rishi. Not only is it a tasty treat sensation that fills the house with happy smells, rooibos packs a punch as an antioxidant without the caffeine. This is a good one to have in the evening.

Treat yourself to this tasty treat sensation!

Why not start a healthy habit of relaxing for a few moments every day with a cup of tea? I’m glad I did!

Here is a great place to buy tea at great prices!
Coffee, Tea & Beverages! Save up to 55% today! Free shipping on orders over $49.

 

Cruciferous What?

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Cruciferous. Big word, huh? Not only is it fun to say. I really like how it rolls off the tongue. But my real love of this vegetable family stems from their big cancer fighting potential. I love that fact! The vegetables in this class are also called Brassicaceae. Another big word. So what makes these vegetables so special?

First let’s understand glucosinolates. Imagine biting into a juicy piece of kale. When you tear or chew a piece of kale, glucosinolates are broken down into two major molecules:

Sulforaphane – helps liver detox and decreases risk of variety of cancers
Promising results in studies testing sulforaphane’s ability to delay or impede cancer have been seen with multiple types of cancers including melanoma, esophageal, prostate and pancreatic. Sulforaphane-containing foods could potentially be part of cancer treatment in the future. How awesome is that?

Diindolylmethane (DIM) – produced when the body digests indole-3-carbinol
In addition to fighting off cancer cells, another benefit of DIM is it promotes growth of new brain cells and helps keep their connection to other brain cells. That translates to better moods and better memories! Eat your greens!

The other benefits of the kale you’re chewing are that it’s full of folate, which helps make neurotransmitters, and fiber, which makes you feel fuller longer and disrupts the absorption of toxins. Score!

I want some CRUCIFEROUS Veggies!

Convinced you should add these fabulous cancer fighting, brain building vegetables to the weekly menu selection? Hope so. Here’s a list of the nutritional powerhouses to shop for or grow yourself!

cruciferousA word of caution to people with any thyroid disorders – intake of cruciferous vegetables can affect iodine uptake in our bodies. People with thyroid conditions should limit their amount of raw cruciferous vegetables. Heat and salt deactivates their anti-thyroid properties (sauté, roast, bake, steam, etc.). So don’t be afraid to add them to your weekly diet!

Quick & Easy Recipe

I like to sauté greens for a quick and easy breakfast, lunch or dinner. There is nothing to it and they cook in a jiffy. Here is a basic recipe to get you started. To change it up I like to caramelize onions in ghee then add the garlic and greens. Sometimes I add vinegar. Sometimes not. Depends how I’m feeling taste-wise that day!

saute cruciferous greensBasic Sautéed Greens

Ingredients:
• 2 large bunches greens (chard, collards, kale or mustard)
• 1 tablespoon extra-virgin olive oil (or ghee)
• 4 cloves garlic, thinly sliced
• Few pinches red pepper flakes
• 1 tablespoon sherry vinegar or cider vinegar (can use veggie broth too!)
• 1/2 teaspoon sea salt, plus more to taste
How To:
Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop.
Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between.
Stir in vinegar and salt. Cover. Cook until just tender, 2-10 minutes, depending on the type of greens and your preference.

Hope you take up the challenge and add cruciferous veggies to your plate each day!