Brews N News

How to make Chai from scratch

Why not try and make chai from scratch? You can vary the following according to taste.

1/3 cup filtered water
2/3 cup milk (substitute with rice or almond milk, if desired)
1 teaspoon of tea for each cup measure (plus a bit extra)
freshly chopped ginger
cardamom pods
a little piece clove (optional)
enough sugar to make it sweet

Place all ingredients into a saucepan and bring slowly to a boil. When boiling turn up the heat and swirl it around until it reaches the desired strength and the spices provide a kick. Strain it into small glasses.

Chocolate Toothpaste?

Chocolate could help prevent tooth decay, according to scientists at Japan's Osaka University. The husks of the cocoa beans from which chocolate is made contain an antibacterial agent that fights plaque. These husks are usually discarded in chocolate production, but in future they could be added back in to chocolate to make it dental-friendly.

They concluded that the cavity-fighting action of cocoa bean husks isn't enough to offset decay caused by chocolate's high sugar content, however, so chocolate isn't going to replace toothpaste any time soon.

Tea Bag Folding

Despite the name, this craft has little to do with tea, but it certainly is fun!

Tea bag folding is a paper craft also known as Miniature Kaleidoscopic Origami. It was created by a woman named Tiny van der Plaas, in Holland. According to the story, she was in need of a unique and decorative birthday card. As she sat thinking, she began absently folding a tea bag envelope that was on the table. Voila! Tea bag folding was born.

Unlike more traditional origami, tea bag folding is used to create symmetrical designs and medallions. These crafts are then used to decorate other items such as greeting cards, scrapbooks, photo albums, picture frames and whatever else your imagination comes up with.

To learn more about this craft visit Richard's Tea Bag Folding site at: http://www.geocities.com/teabagfolding/

Orange Hot Cocoa

Orange Flavored Hot Cocoa
Serves 2

Ingredients:

2 cups milk
4 oz chopped bittersweet or semi-sweet chocolate
3 2-inch strips oranges peel
2 ounces brewed OP Espresso
1/8 tsp ground nutmeg

Directions:

1. Combine milk, chocolate (chopped bittersweet or semi-sweet ), orange peel, espresso, and nutmeg in a heavy medium saucepan. Stir over low heat until chocolate melts, increase heat and bring just to a boil, stirring often. Remove from heat and whisk until frothy.
2. Return to heat and bring to boil again. Remove from heat, whisk until frothy. Repeat heating and whisking once again.
3. Discard orange peel. Pour hot chocolate into coffee mugs.

Sodas appear to affect blood pressure more than coffee

by Linda Searing
Special to The Washington Post

• THE QUESTION: With coffeehouses and soda machines aplenty, consumption of these drinks is widespread in the United States.  So, too, is the number of people with high blood pressure.  Might the two be connected?

• THIS STUDY reviewed information on the caffeinated beverage consumption of 155,594 women with normal blood pressure readings.  During a 12-year period, 21 percent of them were diagnosed with hypertension.  Coffee drinkers were no more likely to have developed high blood pressure than were women who drank no coffee;  in some instances, those who drank several cups a day were slightly less likely.  However, those who drank caffeinated sodas (regular or diet) were more likely to have hypertension, with the risk growing as consumption increased:  from about 15 percent added risk for one soda a day to more than 60 percent for those who drank four of more daily.

• WHO MAY BE AFFECTED BY THESE FINDINGS?  Women, especially those who drink sodas frequently.

• CAVEATS  Most of the women in the study were white; whether the findings apply to other races, or to men, is unclear.  Further study would be needed to determine whether some compound other than caffeine that is present in sodas is responsible for the increased risk of hypertension.

• FIND THIS STUDY:  Nov 9 issue of the Journal of the American Medical Association; abstract available online at www.jama.com.

• LEARN MORE ABOUT high blood pressure at www.americanheart.org and www.nhlbi.nih.gov/health.

The research described in Quick Study comes from credible, peer-reviewed journals.  None the less, conclusive evidence about a treatment's effectiveness is rarely found in a single study.  Anyone considering changing or beginning treatment of any kind should consult with a physician.

Board game sports Monopoly on Chocolate

An Ohio-based company, Late For The Sky Production Company, has set out to indulge chocolate lovers with their new game Chocolate-opoly.

The rules and the setup may seems familiar, but the theme is certainly a lot sweeter than the original real-estate wielding game of Monopoly.

In this version, Chocoholics Anonymous replaces Jail, a hot-fudge sundae and chocolate chip cookie playing pieces stand in for the battleship and wheelbarrow, and Satisfaction and Temptation cards take the place of Chance and Community Chest cards.

To learn more visit http://www.metronews.ca/lifestyle/food/details.asp?id=12747

Chai Pumpkin Bread with Chai Cream Cheese Icing

Step 1:  Organic Planet Chai Tea Concentrate
1 1/2 Cups Water
8 Tsp, rounded OP Chai Tea
6 Tsp, Sugar or Honey
1 Tsp Vanilla

Bring water to a boil, add tea.  Lower heat, and let simmer for 10 minutes.   Remove from heat and let steep for 10 minutes.  Pour tea/water mixture through a strainer.  Add sugar or honey and vanilla.

Step 2:  While you are waiting for the tea to steep...
1 Cup canned pumpkin
1/2 Cup Vegetable oil
2 eggs
1 Tsp Baking Soda
1/2 Tsp Salt
2 Cups All-Purpose Flour
1/3 Cup OP Chai Tea Concentrate
2/3 Cups Currants or Raisins
1/2 Cup Granulated Sugar
1 Cup Dark Brown Sugar, Firmly Packed

In a large bowl, combine sugars, pumpkin, oil and eggs.  Beat until well blended.  In a separate bowl, mix together flour, soda, and salt.  Add to pumpkin mixture and mix well.  Stir in Organic Planet Chai Tea Concentrate and currants and blend together.  Pour into a standard sized greased loaf pan.

Bake at 350o for 40 minutes or until done.  Place loaf on a rack to cool.  Cool completely before icing.

Step 3: Icing

3 oz Cream Cheese, softened
2 Tbsp Butter, softened
1 Cup Powdered Sugar
2 Tsp OP Chai Tea Concentrate

To prepare icing, beat cream cheese with butter until smooth.  Beat in powdered sugar.  Gradually add Organic Planet Chai Tea Concentrate until icing is smooth.  Spread icing on cooled bread. 

A good time of year to enjoy a cup of green tea

Green tea helps fight the flu,
by Roman Bystrianyk,
"Green tea helps fight the flu",www.HealthSentinel.com,
November 29, 2005,

Each year there is mounting fear as the flu season approaches. With much of the attention given to the avian flu this year, the level of anxiety has increased in many people. With these concerns there is an interest in finding alternatives that can help fight the flu.

Several studies show that green tea – in particular chemicals called polyphenols – decrease the infectivity of the influenza virus. A study conducted at Pace University indicated that green tea extracts and polyphenols have an adverse effect on bacteria that cause strep throat and other infections. Milton Schiffenbauer, PhD, a microbiologist and biology professor at Pace University in New York City, stated in a news release that, “Our research shows tea extracts can destroy the organism that causes disease. If we can stimulate the immune system and at the same time we are destroying the organisms then it makes sense to drink more tea.”

Green tea is produced from the leaves of an evergreen plant called Camellia sinensis. The major active ingredient in green tea is believed to be the polyphenol compounds called catechins. These key compounds include EGCG, EGC, and ECG.

A study in the August 2005 journal Antiviral Research, examines these compounds against three currently circulating influenza viruses. The authors performed a number of experiments to examine the effects of green tea on these flu strains.

They found that these compounds were effective in reducing the plaque forming capabilities of the viruses. A plaque is produced when a virus infects a cell, replicates, and then kills that cell. EGCG and ECG at 50 ìM (micromolar) inhibited more than 50% of the plaque forming ability of the influenza viruses. However, when all the polyphenols were combined the mixture reduced the plaque forming by over 90% and in the case of one flu strain (A/Chile/1/83 – H1N1) by nearly 100%.

Other experiments showed that the greater the concentration of green tea polyphenols the more of the flu virus was inhibited. “The results suggest that the antiviral effect is exerted not only in the initially infecting viruses but newly propagated viruses as well.”

After drinking 1 cup of tea, the maximum blood concentration of EGCG in humans reaches 60 micromoles in adults weighing 60 kg (132 pounds). Some authors recommend as many as 10 cups of green tea per day to achieve green tea’s optimal benefits, although the study authors caution that this study was done outside the human body and should be interpreted with some caution.

The author’s emphasize that the “total tea extract” was much more effective than any single of the green tea polyphenols that were tested in isolation. They note that, “dietary uptake of tea would be beneficial for direct intervention of influenza virus infection.”

SOURCE: Antiviral Research, August 2005

Top Five Chocolate Drinks

Orange Hot Chocolate ~ Simply mix together grated bittersweet chocolate, orange zest, and cinnamon, then top with hot milk or water.

Peppermint Hot Chocolate ~ Garnished with mint and chocolate shavings, this concoction soothes and invigorates. It’s perfect for the holidays and anytime you need a little pick-me-up.

Mexican Hot Chocolate

Hot Chocolate for Consenting Adults

Hot Hot Chocolate

Find the recipes for these Top Five Recipes at the Food Network.

Coffee Eggnog

Serves 8

6 Eggs -- Separated
1 Cup Powdered Sugar
1 Quart half & half
4 Cups Very Strong black Organic Planet Coffee -- ice cold
2 Cups light rum (optional)
1 Cup brandy (optional)
2 Cups Whipping Cream
nutmeg as desired

Beat the egg yolks until think and lemon colored.  Beat in powdered sugar.  Add half and half and coffee. Add a touch of salt if desired.  Mix well and pour into a punch bowl.  Add the rum and brandy (note you may use rum and or brandy extracts to taste for a non-alcoholic version)  Beat egg whites to form soft peaks.  Whip cream and fold into egg whites.  Fold into mixture in the punch bowl.  Sprinkle nutmeg on top of eggnog.

Ageing paper with tea

A crafty nice seasonal way to enhance your paper with one of you favorite brews.

Using tea is an easy way to create a neat aged look to paper for crafts.

Difficulty: Easy 
Time Required: An hour and drying time

Here's How:
1.   Heavy bond paper or card stock works best.
2. a)  Soak 3 black tea bags in about 2 cups of warm water. Leave for about an hour.
2. b) Loose leaf tea will work just as fine, you might want to put it between gauze or use a kitchen cloth or hankerchief; the fabric may stain so choose carefully.

3.   Take the first tea bag out and blot all over the paper to be treated. Really saturate the paper.

4.   Do the same with the next bags, but lightly rub them over the surface of the paper. The tea bags will likely break open, but that's OK. Small flecks of tea will be left in the paper.

5.   The light rubbing will give the surface of the paper the appearance of wear.

6.   Use paper towels or a sponge to blot off the excess water from the paper.

7.   Place paper between sheets of paper towel and place under something heavy over night. If left to dry unflattened, it will warp pretty badly.

Now you have a nice paper to work with, write cards, make name-tags, send invitations for a seasonal party, write you favorite recipe and pass it on as gift to your friends.

How about your favorite tea recipe and a bag of tea as a perfect gift ?
Happy craft-ing.

Happy December

Tea & Citrus: A Healthy, Tasty Combo

Do you take your tea with lemon? 

If not perhaps you should consider it.  It seems that lemon with your tea could reduce you risk of skin cancer.  At the University of Arizona Cancer Center, Iman Hakim and Robin Harris conducted a study of some 450 people.  From their sample, 225 suffered from squamous-cell carcinoma. 

The conducted study suggested that those who consumed significantly more citrus peel (such as orange and lemon peel) in beverages, baked goods and hot tea, were less likely to develop skin cancer.  According to the study, citrus juice and pulp do not contain as many of the cancer fighting phytonutrients as the peel does.  According to Hakim, iced drinks tend to be less effective than hot ones because they are diluted with ice. 

Compounds contained in both black tea and citrus peel appear to offer protection against skin cancer.  The regular consumption of tea and citrus peel were associated with more than a 70% reduction in risk for this type of cancer.  Those who only consumed the black tea resulted in only a 40% cancer risk reduction.  The researchers are now trying to pinpoint exalty how frequently, and in what amounts, people can consume tea and citrus peel to experience these health benefits. 

In the mean time I'm gonna go and sip on a nice hot cup of Organic Planet Orange Spice Tea.

Are You a Chocoholic?

According to the Virginia-based Chocolate Manufacturers Association and National Confectioners Association, Americans eat approximately 12 pounds of chocolate a year.

"Chocolate is the number one craved food, so this is sort of an in-house model of addiction," says cognitive neuroscientist Dana Small at Northwestern University School of Medicine in Chicago.

But the label “chocoholic” doesn't theoretically mean that you're addicted to the stuff. Scientists have found that, unlike alcohol or other addictive substances, chocolate does not actually produce the chemical changes in the brain or changes in the body, like tolerance and withdrawal, that are associated with addiction.

Yet to the self-confessed chocoholic, the addiction is very real. Some chocoholics may find themselves pacing the floor, wondering where their next chocolate “fix” is going to come from, or obsessing about chocolate, day in, day out.

It is possible to cure your cravings, without suffering the terrible withdrawals that you may fear. Some people may even be afraid to beat their cravings because they fear a life without chocolate! But it doesn't have to be like this – you can enjoy a small piece of chocolate every now and then without needing to eat the whole block.

Read the full story here...

Hot Flower Garden Dream Cider

For your Winter Hearth:

Have you ever wondered why we crave exotic spices such as ginger and cinnamon when the weather turns cold? The foods of winter, pumpkin pie, sweet potatoes, ginger bread all rely heavily on these familiar spices.

And no wonder, there's nothing better for warming up cold winter bones than ginger. Have you ever chewed on a piece of raw ginger and felt it's heat? Cinnamon has similar warming qualities as ginger without the bite.

The following is a recipe which features one of our teas, to warm your family and friends in the winter cold.  Our Flower Garden Dream is a colorful blend of hibiscus, rosehips, flower petals, orange and cinnamon.  Visit our Webstore for a special discount on our Flower Garden Dream Herbal Tissane. This discount will be available only until November 21, 2005.

Hot Flower Garden Dream Cider

• 4 Cups Water
• 4 Cups Apple Cider
• 8 rounded tsp Flower Garden Dream
• 1 Orange sliced thin

Bring water and cider to a boil.  Add Flower Garden Dream and lower heat.  Simmer for 5 minutes.  Turn off and let steep for 10 minutes.  Filter into cups, add orange slice.  Makes 8 cups.

The Importance of Purchasing Organic – The Environment is Only the Beginning

by Jane M. Bell

By now many are aware of how the purchasing power of organic coffee drinkers has lead to improvements in the environmental health of our planet. Fair Trade Certified has also become more of a household term as well. But we are only scratching the surface. Coffee as an industry is so much more.  Sustainable farming has played a huge role in the US war on drugs and increasing the quality of life in many Central American countries.

By creating an economically sound alternative for regional farmers and their families, sustainable coffee farming keeps growers above the poverty line and more importantly, out of the drug industry. A few more pennies per cup at home or the local coffeehouse is not too much to ask if it means fewer drugs on our streets.

Your daily brew, depending on your purchasing decisions, can be more a lot more then “Just a cup of coffee.” The $9 billion specialty coffee industry, with recent growth in the organic coffee market, creates huge social and political impact all over the world. The personal economic impact on your wallet isn’t as much as one may think.

Coffee, when compared with other beverages, is the best deal by far. Even with recent increases in prices as a result of last December’s Tsunami disaster and other global influences, coffee is still a great value. Currently Consumers pay about 27 cents per 6 oz cup of the world's best home brewed Organic, Fair Trade coffee.

We realize that asking coffee drinkers to dig a little deeper into their pockets is a very touchy and difficult subject to broach. Consider the last time you paid 27 cents for the finest glass of wine the planet had to offer? We are not talking about bottom of the barrel dregs. If one takes into consideration the social impact of that 27 cents, it’s value is multiplied exponentially and it’s impact on our wallets is practically nothing.

There is a lot of bad coffee that is served in the $23 billion coffee industry. A great cup of organic, Fair Trade coffee is a far better value then a fancy named, over-priced, flavor-less “coffee drink” from a cookie cutter coffeehouse that relies on hype and gimmicks instead of real consumer value. We may be a small company in this industry, but we will not compromise our promise and commitments to our planet, farmers, consumers and communities.  It’s more then a cup of coffee to us.

About 65% of our coffee come from South and Central America. Our buyers are committed to teaching sustainable and organic growing methods. They spend weeks working with these farming coops. It’s not always easy to convince them that organic coffee is the way for them to go. Growers want to know that their energy and efforts are worth while. If they commit to organic growing methods, we commit to buy their coffee for a minimum of five years at prices much higher then they’d get from regular coffee market buyers. These are areas where kidnappings and encounters with roadside “death squads” and guerilla fighters are common. Over the years, with each repeat visit from our buyers, we have developed alliances and create quality of life improvements visible throughout entire communities.

Copyright 2005 Jane Bell. All rights reserved. OrganicPlanetOnline.com.

Turn Up the Heat

When the temperatures drop, there's nothing better than a good cup of hot cocoa, especially if it's a cup of Dagoba cocoa mix. Voted "Best Organic Hot Chocolate" by the American Culinary Institute, Dagoba drinking chocolates offer a European style mix with bits of Belgian organic dark chocolate. This non-instant mix must be combined with heated milk or milk alternative and creates a very decadent experience for the mature palate.

Want to spice up your life? Then try Dagoba's "Xocolatl" - the legendary drink of the Aztecs. Dagoba has added chilies and a hint of cinnamon to their award-winning Authentic hot cocoa mix, for a blend that is sure to warm you from the inside out!

If you're tired of cocoa powders that don't mix well and the bland taste of other mixes that really aren't very chocolatey, you'll love Dagoba Authentic Hot Cocoa Mixes. Just add a tablespoon or two to a cup of milk or milk substitute, sit back and savor the moment of indulgence! Visit us online for more decadent chocolate products!

What Makes Dagoba Chocolate So Good?

One of the many reasons I personally love Dagoba Chocolate is because you can literally taste the love! Dagoba was founded in 2001 by Frederick Schilling. He spent many hours in his home kitchen, passionately creating the perfect chocolate bar. In his first production facility, he poured and wrapped the bars by hand for the first 2 years. Now that is a passion for chocolate!

Just 4 years later, Frederick Schilling’s dedication has brought forth a full line of award-winning products including bars, drinking chocolates and baking essentials. All of Dagoba products are Certified Organic and Kosher and many are Fair Trade Certified.

Dagoba is family owned and manufacture in small batches at their 100% organic facility. Their unwavering attention to quality has brought them many accolades including “Best Organic Bars” by Food & Wine, “World’s Best Chocolate” by CNN/Money and “Best Dark Chocolate” by the San Francisco Chronicle.

Dagoba defines the Art of Chocolate Alchemy by using a blend of ancient and modern methods that preserve the integrity of the bean. Dagoba uses only the finest cacao beans and the purest ingredients. Chocolate bars include both blends and single origins; ensuring that you will experience cacao in its purest and fullest form.

Whatever your chocolate persuasions may be, Dagoba offers something to satisfy you. We invite you to indulge your senses to the fullest. Click here to shop for Dagoba Chocolate products.

The Campaign to Humanize the Coffee Trade

Be honest: When you drop by your local coffee house...

...do you ever think about the farmers who grew that coffee, thousands of miles away?

When you pay the bill...

...do you ever wonder: How much of this money will the coffee farmers and their families actually get?

An international network of activists wants you to start thinking about it, because they say they've figured out a simple way that you can affect the global economy and transform the lives of farmers: Look for coffee with the special label marked "Fair Trade." Read the full story here...

The Lure of Chocolate

For some people, the lure of chocolate can be overwhelming. Cocoa contains certain chemicals and sensory properties that make the product very appealing. Cocoa contains theobromine (a chemical related to caffeine). The sugar in chocolate releases serotonin (a brain chemical related to a positive sense of well-being). The smooth, rich taste of chocolate (and sometimes the fillings) provides sensory pleasure to the taste buds. In addition, many people use chocolate as a reward and learn to associate the product with positive self-esteem. In spite of its physical properties, chocolate is not a physically addictive food. However, some people may find themselves psychologically addicted to chocolate. Learn more about chocolate here.

The Effect of Hurricane Katrina on Coffee

Flooding from Hurricane Katrina has placed approximately 8 per cent of the world’s coffee supply - which is stored in warehouses in New Orleans - under threat.

In a statement issued by the American Association of Port Authorities (AAPA), Dr Néstor Osorio, executive director of the International Coffee Organisation (ICO), said he estimated that the loss of 96,000 tonnes of coffee stored in New Orleans would take a year to replace and would raise the price of coffee.
 
In the aftermath of Hurricane Katrina, the New York Board of Trade (NYBOT) has said that “no further delivery notices may be issued for coffee to be delivered in the Port of New Orleans until the condition of the warehouses and the coffee located there can be determined”.
 
The port stores green coffee from Central and South America bound for US roasters. About 1.6 million bags are stored in and around New Orleans, according to Judy Ganes of J Ganes Consulting in New York, which is about 27 per cent of green coffee stored in the US.

According to CNN Money news report, coffee futures advanced about 4 per cent on Thursday, extending this week's gains on continued concerns about hurricane damage to coffee storage and roasting facilities in New Orleans.

CNN Money said NYBOT’s washed Arabica contract for December delivery rose 3.90 cents to settle at US$1.0495 cents a pound, after trading between US$1.0110 and a three-week high of $1.0550. March Arabica climbed 3.70 cents to reach US$1.0805 cents a pound, while more distant deliveries rose 3.30 to settle at 3.65 cents.

"Today we had index funds buying more," Rodrigo Costa, vice president of institutional sales at Fimat USA, told CNN Money, attributing the growing fund interest to uncertainty about some 1.6 million bags of green coffee stored in New Orleans. “You will have a big draw down of US stocks if the coffee was damaged by the hurricane,” said Costa.

“Today we have no extent of the damage. It's still being evaluated,” said New York Board of Trade Chairman Frank Schoenhut. “As far as being able to characterise the loss of coffee or the impact to the market is difficult,” he explained, noting that the extent of the damage - which will probably determine future price movement - will not be known for some time.

Don’t Be Tricked By Your Halloween Treats!

Make the Switch to Fair Trade Chocolate and Help End Child Slavery on Cocoa Farms

During Halloween commercial chocolate manufacturers enjoy their BIGGEST sales to children. Unfortunately, chocolate is no treat for the hundreds of thousands of child cocoa laborers that work helping their families on farms or even toil as slaves.

There is a solution -- Fair Trade Certified Chocolate! Fair Trade guarantees farmers a fair price for their cocoa, so they can feed their families and keep their kids in school. Fair Trade does not allow abusive child labor or forced labor. Click here to read the full article...

Download a spooky door sign proclaiming your home a Fair Trade Trick-or-Treat household, along with information and materials to share with your friends and neighbors about how they can get involved.

Need candy to hand out at the door? Order it from us online! 

Lady Mendel's Tea room in New York

Since opening five years ago, Lady Mendl's Tea Salon has been consistently rated the best and most romantic Tea Salon in New York City. Guests enjoy a scrumptious five-course tea, consisting of a variety of finger sandwiches, fresh baked scones with clotted crème and jams, and a large selection of fine teas.

You can find it at the Irving Place
56 Irving Place New York, NY 10003

Lady Mendl's Tea Salon
# 5-Course high Tea
# Served Wed through Fri : 3pm or 5pm seating
# Sat, and Sundays: 2pm or 4:30pm seatings
# Reservations required:  212-533-4466
# Bridal showers / Tea parties     Contact:  Susanne or Shawn
# $30 or $45 per person plus tax and gratuity.

Chai Tea

Chai Tea
Chai is actually the term for tea, Chai Tea refers to Indian Spiced tea, more accuratly Masala Chai; masala is the Hindi word for spice and chai means tea.
In China the caracter for tea in the  Mandarin dialect is pronounced:"chá" .

So lage parts of the world refer to waht we call tea as Chai. But the basis of a Chai Tea or Indian Tea as we use here in the west and India is the adding of spice and or herbs to the tea and thus making a diffrent brew altogether.
One belive that Masala Chai was invented somewhere in the 19th century in India after the British began cultivating tea in India, to compensate for the inability to produce enough tea .
In India there is almost one Masala Chai recipe to each family, there is no right or correct chai tea.

There are however certain basic involved to make a Masala Chai:

1. Tea, black of any kind you like
2. Sweetener, white sugar is mostly used, although honey and molasses are frequent too.
3. Milk, or other such creamers.
4. Spice, most commonly used are cardemom, cloves, cinnamon, ginger and peppercorn.

Te Chai can be made a wast array of ways but a typical one, is to add the spice and sweeteners and boil for a few minutes add the tea and milk, bring to a boil and steep for a few minutes before serving.

Green Cardemom Chai
Serves 2

1. 2 1/4 cups water
2. 2 cardamom pod, whole, split
3. 3/4 cup milk
4. 6 teaspoons sugar
5. 2 teaspoon Lemon Ginger Green tea

Bring water and milk to almost a boil. Add cardamom and steep 3 minutes, uncovered. Add tea. Stir lightly. Steep 2 minutes more, uncovered. Strain and enjoy.

Fair Trade, An Alternative for Small Farmers and Workers

Fair Trade is an initiative for small farmers and wage workers in the South, who have been restrained in their economical and/or social development by the conditions of trade.

Fair Trade is an innovative, market-based approach to sustainable development. It helps family farmers who live in developing countries, gain direct access to international markets. Fair Trade also helps these farmers develop the business capacity necessary to compete in the global marketplace.

Fair Trade teaches farmers how to market their own harvests and receive a fair price for their products. This leads to a higher standard of living for both the farmer and his family, as well as the community. Fair Trade empowers farming families to take care of themselves - without developing dependency on foreign aid.

The Fair Trade Certified Label(TM) guarantees:

A fair price ~ Farmers receive a fair price for their product, which allows them to properly feed their familes and enables them to send their children to school instead of working in the fields.

Quality products ~ Because farmers receive a fair price for their product, they can avoid cost-cutting practices that sacrifice quality. You are guaranteed to receive the highest-quality products, when a Fair Trade Certified Label(TM) is attached.

Environmental Stewardship ~ Most Fair Trade coffee, tea and chocolate available in the USA is certified organic and fair trade. When you purchase these products you are helping to maintain biodiversity, provide shelter for migratory birds and helping to reduce global warming.

Look for Fair Trade Certifed (TM) label. By choosing Organic Planet's Fair Trade products you are directly supporting a better life for farming families through fair prices, direct trade, community development and environmental stewardship.

To learn more about the numerous benefits of purchasing Fair Trade Certified(TM) products, visit TransfairUSA.

Click here to download a copy of the Fair Trade Standards for Cocoa.

Some Folks Should Never Drink Coffee

True Story. The background: Ian works in a coffee, bagels, and sandwiches trailer on the campus  of UNH. Vinnie is his boss and the owner of the place. 

Customer: Yes, I'd like a milk with some coffee in it.

Ian: So, that's just a splash of coffee in a milk? 

Customer: No, a regular amount of milk, but not coffee.

Ian: Is there more milk or coffee? 

Customer: Oh, definitely more coffee.

Ian: So that's a coffee with some extra milk.

Customer: Just the usual amount of milk.

Ian: A coffee with milk.

Customer: Yes.

Ian: Anything else?

Customer: A little extra milk and do you have coffee with no caffeine?

Ian: We do have decaf.

Customer: No, I don't want decaf, just some coffee without the caffeine.

Ian: Ma'am, that's what decaf means, no caffeine.

Customer: Oh, then do you have milk with no caffeine?

Ian: Milk doesn't come with caffeine.

Customer: Yes it does.

Ian: Not that I know of, where do you get your milk?

Customer: It doesn't say caffeine free on the milk so it must have caffeine.

Ian: Oh, you're right, my mistake, I forgot that we only get the decaf milk.  No problem, we have only decaf milk. Anything else?

Customer: Do you have any bagels?

Vinnie: (who has been listening all along) I'm sorry, ma'am, we're all out of decaf bagels.

Customer: Oh, well, then I'll have one of those, with sesame seeds.

Vinnie: We're all out, ma'am.

Customer: Well what are those? (pointing at sesame bagels)

Vinnie: Those are sesame doughnuts with extra caffeine added.

Customer: I guess I'll just have the coffee. Do you take credit cards?

Vinnie: No ma'am, cash only.

Customer: What about Visa?

Vinnie: Is that a credit card?

Customer: Well, yes.

Vinnie: Is it cash?

Customer: No.

Vinnie: Then no, we can't take it.

Customer: What about checks?

Vinnie: Cash ma'am, nothing else.

Customer: Okay. How much is that?

Vinnie: Eleven dollars and 45 cents.

Customer: Really?

Vinnie: New war in Alaska is ruining the coffee business, plus you wanted the coffee with no caffeine, that's hard to find now, had to grow it myself.

Customer: Okay. (proceeds to write a check)

Vinnie: Please leave.

Customer: Why?

Vinnie: You're raising my blood pressure, leave now.

Customer: But what about my coffee?

Vinnie: Leave and never return.

She leaves, but pays the $11.45 first.

Green Tea Could Fight Alzheimer's Disease

Green Tea Could Provide Alzheimer’s Breakthrough
By Jess Halliday 9/21/2005

Scientists investigating the effects of green tea antioxidant EGCG on mice’s brains believe their positive results may signal its use as a preventative or treatment of Alzheimer’s disease in humans.

EGCG (epigallocatechin-3-gallate) is the most potent antioxidant polyphenol in green tea and has been repeatedly studied in labs for its purported anti-cancer effect. Ingredients companies DSM and Taiyo have isolated EGCG and offer it in highly purified form to food and supplements manufacturers. The new study, published today in the Journal of Neuroscience, will certainly be of interest to them, especially as the researchers say that the effects they observed in their study may not be brought about by drinking green tea, but that pure EGCG extract may be required.

Read the full article... 

Chocolate Myths

Myth: The fat in chocolate will raise cholesterol.
Fact: Saturated fats normally are what increase cholesterol in our bodies. Stearic acid, which is the main saturated fat in chocolate (specifically cocoa butter), does not raise blood cholesterol levels. A study where subjects ate a 1.4 oz. chocolate bar instead of a high carbohydrate snack found that the chocolate bar did not raise low-density lipoprotein levels (LDL or "bad cholesterol") but actually increased high-density lipoprotein levels (HDL or "good cholesterol").

Myth: Chocolate doesn't have many vitamins or minerals.
Fact: While chocolate milk has more sugar, it also has higher levels of zinc, potassium, copper and magnesium than plain milk. Solid chocolate is a major source of copper and magnesium. Copper helps the body use iron and aids in the development of connective tissue, blood vessels, and skin. Magnesium is part of the bone structure. It also has a role in the nervous system and in the break down of protein. Children will get even more of these valued nutrients when offered chocolate milk because they tend to drink two-thirds more chocolate milk versus plain milk.

Myth: Chocolate is high in caffeine.
Fact: Contrary to what many believe, chocolate is not high in caffeine. The amount of caffeine in a typical 1.4 oz. bar or an 8 oz. glass of chocolate milk is equivalent to a cup of decaffeinated coffee with 6 mg caffeine. An ounce of bittersweet chocolate has more, from 5-35 mg caffeine and 1 ounce unsweetened baking chocolate has 35 mg. These levels are all well below the 140 mg that is in a cup of brewed coffee. Stimulant effects of caffeine can be initiated after consuming 150-200 mg, but this varies from person to person.

Myth: Chocolate causes cavities.
Fact: Candy alone does not cause cavities. Susceptible teeth, dental plaque, and food cause cavities. Cocoa and chocolate actually have the ability to offset the acid-producing potential of the sugar they contain. Milk chocolate has a high content of protein, calcium, phosphate and other minerals, which have protective effects on tooth enamel. Also, since it contains fat, milk chocolate clears the mouth relatively faster than other candies, so milk chocolate may be less cavity causing. Remember that the best way to prevent cavities is to regularly use fluoride, practice proper oral hygiene, and visit your dentist.

Myth: Chocolate causes acne.
Fact: Studies by the Pennsylvania School of Medicine and the US Naval Academy found that acne is not related to chocolate consumption. It is related to hormonal changes (testosterone) that create activity of the skin's oil glands.

Myth: Many suffer from chocolate allergies
Fact: A true chocolate allergy is uncommon and difficult to prove. A reaction that some people have associated with chocolate could be caused by other ingredients in chocolate products. If you suspect a food allergy or sensitivity, see a board-certified allergist for a diagnosis.

Myth: Carob is better
Fact: A carob bar actually has the same amount of fat and calories as the same size milk chocolate bar.

Myth: It is safe to feed my dog a little chocolate
Fact: Chocolate is very fatal to dogs. Although it takes quite a bit of chocolate to actually poison a dog, even a little taste can make a canine pretty darn sick. Baker's chocolate, however, which is like a shot of tequila compared to a wine cooler, is much more toxic in smaller amounts than other types of chocolate. Never leave any chocolate where your dog can get to it. Just like you don't leave matches out around a child, the same is true for a dog and chocolate. They just don't mix. If your dog becomes ill and you even suspect that he may have gotten into some chocolate, make sure you call your veterinarian right away!

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Black Bean Coffee Chili

Black Bean Coffee Chili Serves 6-8 Ingredients Marinade: 4 C strong coffee 2 cloves garlic, minced 1 Tbsp Worcestershire Sauce 1 Tbsp hot sauce (optional) 1 California dried chili pepper (This is a mild chili pepper) 1 ½ lbs stew meat 4 chopped sun-dried tomatoes 4 Tbsp chopped onion 1 Tbsp chili powder Salt & Pepper Chili: 1 C flour 2 cloves garlic, minced 1 - 4 oz can chilies 1 Tbsp olive oil 2 - 15 oz cans black beans 1 onion, chopped ½ C green pepper 1 - 28 oz can crushed tomatoes Chopped cilantro, onion, & grated cheese for garnish Place the stew meat in the coffee marinade and refrigerate overnight stirring occasionally. In a large pot, heat the olive oil. Flour the meat and add to the pot. While the meat is browning, add the onions, garlic and canned chilies. Sauté mixture until the onions wilt. After the onions have wilted, add the marinade and all the other ingredients to the pot. Let the chili simmer on low for about 3 ½ hours until the meat is tender and the chili is thick. If the sauce is a little too thin, you can add a tablespoon of tomato paste to thicken. Serve with a generous helping of grated cheese, chopped onion and cilantro.

Earl Grey , a Flavored Tea

Earl Grey the most commonly consumed tea, is by most considered a black tea. It is in fact a flavored blended black tea. Its flavor comes from the Bergamot Fruit, which is in the citrus family. It is the essential oil of this fruit that is used to flavor the blend of black teas to make it into an Eral Grey.

It is blended by several different black teas and infused with Bergamot to make the distict taste of an Earl Grey Tea. Different distributors have their own blend. The most famous is Twinings Earl Grey and Lady Gray wich is a blend with additional seville orange and lemon flavor .

The Earl Grey Name:
Popular legend tells that the Earl Grey discovered the delights of this blend when passed the recipe by a Chinese friend. Charles Grey was an Earl, a member of the British Aristocracy and also British Prime Minister between 1830 and 1834.

However, it was more likely that a trader in herbs and spices simply combined the two flavors while experimenting in his London warehouse, and used the Earl's name in order to be associated with his popularity. Unsurprisingly, the tea has remained popular long after the Earl has been consigned to history.

Chocolate and Flavonoids

What are Flavonoids?

Flavonoids belong to a group of compounds that have antioxidant activity. Research shows that antioxidants may help cells reduce damage caused by free radicals. The presence of flavonoids in plants is dependent upon several factors including the degree of ripeness, processing and storage.

Flavonoids in Chocolate

There are two types of procyanidins present in cocoa; monomeric and oligomeric. Cocoa and chocolate are abundant in the higher oligomeric procyanidins.

Flavonoids’ Potential Health Effects

Some studies suggest that high intakes of flavonoids are associated with the maintenance of cardiovascular health.

Other studies have shown that cocoa flavonoids and certain chocolates may increase low-density-lipoprotein (LDL) oxidation as well as modulate platelet activation, which may positively affect the balance between certain hormones.