Tulsi Chai

Revered in India for over 5,000 years as an adaptogenic balm for body, mind and spirit, modern research suggests that tulsi may be effective in supporting the heart, blood vessels, liver and lungs and may also help regulate blood pressure and blood sugar.

A soothing and healing decoction of holy basil, green tea, fresh ginger, cardamom, cinnamon, cloves and nutmeg with fresh milk and a touch of raw honey.

Tulsi Chai

Makes about 2 cups (adapted from a recipe in The Herb Companion)

1/2 cup fresh holy basil leaves, compacted or a scant 1/4 cup dried
2 cups cold, filtered water
2 rounded teaspoons green tea
2 green cardamom pods, crushed
one 1/4 inch-thick slice fresh ginger
one 2 inch length Ceylon cinnamon
2 whole cloves
freshly-grated nutmeg
honey to taste
milk to taste

Bring water to to a boil in a small saucepan.  Add basil, cover and simmer 3 minutes.  Stir in tea and spices, cover and steep 3-5 minutes.  Remove from heat and allow to cool slightly, then pour through a fine-mesh strainer.  Stir in milk and honey to suit and garnish with grated nutmeg and crystallized ginger.   May be served warm or cold.

Green Tea-Crusted Cod with Buckwheat Tabouli

Green Tea-Crusted Cod with buckwheat tabouli

Rinse hulled buckwheat and cook according to package directions. Allow to chill in refrigerator for an hour, then combine with olive oil, garlic, mint, parsley, tomatoes, cucumber, green onion, lemon juice, toasted hemp seed nuts and sea salt.

Lightly coat cod with rice flour seasoned with toasted green tea, sea salt and pepper. Pan fry over medium heat in a little oil and butter, turning once (approximately 4 min/side depending on thickness).

Remove fish from pan and deglaze with white wine. Add lemon juice and parsley and reduce for a minute or so. Finish with pat of cold butter and spoon over the fish.

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