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Sangría con Rooibos

Thu, 03 Sep 2009 00:00:00 -0400

Sangría con Rooibos (contains alcohol)

Ingredients:

2 tablespoons Rooibos

1 L water

420 gr sugar

2 apples

2 lemons

2 oranges

2 bottles red wine

1/4 L Cognac

1 L soda water

Preparation:

- Prepare the tea using the traditional method

- While hot, add the sugar and let cool

- Prepare the fruit (slice the apples, peel and segment the orange and lemons)

- Add the Cognac and the wine

Listo para su disfrute! Ready for you to enjoy!

From teamania.es

Rooibos Bonuses and Benefits

Thu, 03 Sep 2009 00:00:00 -0400

Rooibos (pronounced ROY-boss) appears to rival the health benefits of green, red and black tea. A favorite among South Africans for years, the tea is made from Aspalathus Linearis, an indigenous shrub that grows only in the mountainous region close to the Cape of Good Hope. The beverage is said to have 50% more antioxidants than are found in green tea and new research is showing rooibos helps delay the aging process! The aging of our bodies is caused by toxic compounds called free radicals which are produced as a by-product of normal cell function. These free radicals attack our healthy cells. Over our lifetime this damage contributes to aging and our immune system weakens. Recently, Japanese scientists have found that Rooibos tea contains a mimic of the enzyme Super Oxide Dismutase (S.O.D.), an antioxidant which attacks the free radicals and limits their damaging effects. Rooibos tea contains no colors, additives or preservatives. It helps to relieve insomnia, irritability, headaches, stomach ulcers, nausea, constipation, and heartburn. It also shows anti-mutagenic, anti-carcinogenic, anti-inflammatory and anti-viral activity. Rooibos contains alpha hydroxy acid and zinc for healthy, smooth skin. This wonder tea is especially useful when brewed and applied to skin irritations like itchy skin, eczema, sunburns, diaper rash and acne. More Amazing Benefits of Rooibos Tea! * Helps to give you strong bones and teeth because of its calcium, manganese and fluoride content. * Is often prescribed for nervous tension and mild depression as it makes a relaxing sedative. * Helps to control your appetite thus beneficial in weight loss. * Contains magnesium which is necessary for a healthy nervous system. * Helps pacify infants with colic, stomach cramps and sleeping problems. Simply mix some Rooibos tea with expressed breast milk or formula. It is 100% natural with no colorants or preservatives. * Contains no oxalic acid and can therefore be enjoyed by persons suffering from kidney stones. * Put used rooibos tea bags in the refrigerator or freezer. After a hard day’s work, put on tired or red eyes to soothe and relax. * Increases the absorption of iron in the body. * Makes a great thirst-quencher and sport drink. Because of its mineral content of iron, potassium, zinc, manganese and sodium, it restores the body’s equilibrium after strenuous exercise. * Drink it hot or cold, with or without milk, sugar or honey. Add lemon or mix it with fruit juices for a lovely blend. Rooibos tea is also used in cooking and baking. It replaces the liquid content in recipes for soups, marinades, sauces, stews and cakes for added flavor and nutrition. * And Rooibos tastes divine! It is less bitter than most teas. From OrganicJar.com

Rooibos Tea and Pregnancy

Thu, 03 Sep 2009 00:00:00 -0400

The question frequently arises among pregnant woman. Is it ok to drink rooibos tea during pregnancy? Well first of all rooibos is technically not a tea, thus not derived from the tea plant camellia sinensis. Rooibos is in fact a legume from the aspalathus family. As a consequence of this rooibos is naturally caffeine free and very low in tannins which brings many health related benefits to everybody drinking it. Especially pregnant women should keep an eye on their health and the health of their baby. The strong and aromatic taste makes it a natural substitute for coffee especially in the time of pregnancy when caffeine intake should be limited or avoided completely. The tannins present in large amounts in teas can cause a lower iron absorption in the blood stream. As anemia is quite frequent in pregnancy or breastfeeding the low tannins in rooibos can be quite beneficial to this cause. Some studies have shown that adding vitamin C to Rooibos tea can greatly increase the body’s capacity to absorb iron and antioxidants. Aside from that Rooibos tea can have a major role in the life of a pregnant woman, easing many symptoms that come with particular state. Rooibos can be beneficial in states of constipation, nausea or stomach cramps. Further it can improve liver function and help in states of anxiety and depression. A word of caution however. In many cases Rooibos is mixed with other herbs and those herbs might cause some undesired effects during pregnancy. From rooibos-benefits.com

Rooibos Cinnamon Raisin Rolls

Thu, 03 Sep 2009 00:00:00 -0400

Rooibos Cinnamon Raisin Rolls 1 ¼ cups water 1 tbsp rooibos tea 1 package (2 ¼ tsp) active dry yeast 2 tbsp honey 2 tbsp butter, melted and cooled 1 tsp salt 2 ¾ cups all purpose flour, plus extra for kneading ½ cup raisins 4 tbsp butter, cut into teaspoons 4 tbsp milk or cream 1/2 cup sugar cinnamon Bring water to a boil and stir in tea. Let steep for 7 minutes, strain leaves and let water cool until it is just warm to the touch, 100-110F. In a large bowl, combine 1/4 cup of the warm tea, yeast, honey and melted butter. Stir together and let stand for 10 minutes, until foamy. Stir remaining tea, salt, 2 cups of flour and raisins into yeast mixture. Add remaining flour one tablespoon at a time, stirring until the dough comes away from the sides of the bowl. You may not need all the flour, but if you need to add a bit extra, that's fine. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. Turn risen dough out onto a lightly floured surface, divide dough in half. Working with one half at a time, roll into long rectangle, about 12x6 inches. Leaving a hlaf inch margin to make rolling easier, brush with about 2 tbsp milk or cream (you might not use it all, which is fine). Sprinkle liberally with cinnamon and about ¼ cup sugar. The surface should be well coated. Starting with a long side, roll up into a tight log, pinching along the seam to seal. Divide log into 6 rolls with a sharp kinfe, cutting every 2 inches, and place cinnamon buns swirly side up on a lined or greased baking sheet. Repeat with 2nd half of dough. Top each bun with about 1 tsp butter. Bake at 375 for 20-24 minutes, until golden brown. Drizzle with glaze (see below) while hot. Simple Cinnamon Bun Glaze 2 cups confectioners sugar 1/2 tsp vanilla extract 1/4 tsp cinnamon milk (skim is fine) Stir together all ingredients in a small bowl, adding enough milk to make the glaze drizzle thickly but easily. Add a bit more sugar if you thin it too much, but it's not an exact science, so I wouldn't worry too much. It'll taste good in the end no matter what. From bakingsheet.blogspot.com

Rooibos-Chocolate Layer Cake

Wed, 31 Dec 1969 00:00:00 -0500

Rooibos-Chocolate Layer Cake

Serves 10

Cake

2 rooibos tea bags

250 milliliters / 1 cup boiling water

125 milliliters / ½ cup cocoa powder

5 milliliters / 1 teaspoon vanilla extract

125 milliliters / ½ cup vegetable oil

4 eggs, yolks and whites separated

300 grams / 1½ cups sugar

240 grams / 1 2/3 cups plain flour

15 milliliters / 1 tablespoon baking powder

2 milliliters / scant ¼ teaspoon salt

Icing (half these amounts if making a 2-layer cake, or be prepared to store some leftover icing)

2 rooibos tea bags

400 milliliters / 1 2/3 cups boiling water

200 grams / 1 cup sugar

50 milliliters / 3 tablespoons plus 1 teaspoon butter

50 milliliters / 3 tablespoons plus 1 teaspoon cocoa powder

50 milliliters corn flour (a.k.a. cornstarch)

7 milliliters / scant 1½ teaspoons vanilla extract

1 tin caramel OR 1 can dulce con leche, made this way

Pre-heat the oven to 180°C (350°F).

Steep the rooibos tea bags for the cake in the boiling water for at least 15 minutes, until the tea is quite strong. In a separate bowl or pot, steep the rooibos tea bags and boiling water for the icing, and keep this tea off to the side until later.

Meanwhile, in a large bowl, mix together the cocoa powder, vanilla extract and vegetable oil until smooth. In a separate bowl, beat the egg yolks and sugar until they are thick and creamy. Add the egg-and-sugar mixture to the cocoa mixture, and mix well. Add the strong tea (for the cake) to this batter and stir.

Sift together the flour, baking powder and salt, add it to the batter and beat well.

Whip the egg whites until they form soft peaks, and fold them into the batter.

Pour the batter into two round, 23-centimeter / 9-inch cake tins. Bake 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

While the cake is baking, prepare the icing. In a small saucepan, heat together the sugar and butter until the sugar has dissolved. Meanwhile, in a small bowl, mix together the cocoa powder and corn flour with a bit of the strong tea you have set aside and stir until it makes a paste. Add the remainder of the tea and stir well. Pour the cocoa-tea mixture into the saucepan and stir. Heat the icing until it thickens. Stir in the vanilla extract, and bring the icing to a boil, stirring constantly. Remove the pan from the heat, and let the icing cool. Place the icing in the fridge to cool completely. Before serving, mix the caramel or dulce con leche into the icing.

Remove the cakes from the oven and let them cool for a few minutes. Then, remove the cakes from their tins and cool them completely on a wire rack.

Here, you can choose to make a two-layer cake, or a four-layer cake. Clearly, to make four layers, you’ll need to carefully cut each round cake in half! Whichever option you choose, divide your icing between your cake layers and the top of the cake. The icing is quite soft, so some will drip down the sides. Decorate with cherries, chocolate curls or fresh mint leaves.

From FieldtoFeast.blogspot.com

Red Espresso

Wed, 31 Dec 1969 00:00:00 -0500

Can't kick your coffee fix? Make your own 'Red Espresso' So what is Red Espresso? Coffee? Tea? Or Both? Red Espresso is a tea-based drink that extracts Rooibos tea much in the same way you extract espresso coffee; under high pressure with a small volume of water. Tea has long been talked about for its healthy properties, will this herbal tea espresso catch on for a new super healthy, super cool way to enjoy a bit of coffee tea shop culture? The Red Espresso is the basis for many drinks including red cappuccinos, red lattes, fresh reds (Rooibos tea and fruit juice) and red shakes. I tried making my own Red Espresso by pulling a shot of Rooibos Tea through an espresso machine, which allows you to get a fruity highly flavorful red drink that can be a great alternative to an espresso. To be clear, it does NOT taste like coffee. It's overall not hard to do, but this is totally off the plan for what these machines were made to do, so try it at your own risk. First I got the machine ready to go, and pulled apart two tea bags of high grade Rooibos (using quality tips). I then scrunched them one by one into the filter basket by folding in the corners, trying to cover as much room as possible to keep the high pressure water going through the tea, not around it. I also had to make sure the filter's seal against the machine was solid. I then wet the tea bags slightly to keep them seated in the filter. I then locked the filter on the machine, making sure the filter was sealed as intended without gaps. I then placed the espresso glass under it, stood back and turned the machine pump on. I was ready to flick it off again if things didn’t go right, but then went fine, and all of a sudden beautiful red foam, dare I say red crèma, came out of the machine. After a couple of ounces, I killed the pump and enjoyed my Red Espresso-like beverage. I can’t say that it’s dramatically different or better than the tea bag in a cup of hot water technique, but it’s a whole lot cooler. From SingleServeEspresso.com

How To Brew African Rooibos Tea

Wed, 31 Dec 1969 00:00:00 -0500

How To Brew African Rooibos Tea African Rooibos tea, as its name states, grows only in one small area of South Africa, and offers health benefits that rival green tea! The leaves of Rooibos tea are very small once processed, yet can withstand almost boiling temperatures. When you brew Rooibos, you can follow the same procedure you normally would when brewing black or oolong tea; save the fact you let it steep about 2 minutes longer. Here are some helpful tips to ensure a great cup of African Rooibos tea. The first thing you will need is a good infuser that is capable of straining the tiny broken leaves. Use a heaping teaspoon per cup (mug size). The next thing you will want is fresh distilled water or natural spring water. Please avoid using tap water as the impurities might change the natural sweet taste Rooibos tea offers. Once the water comes to a boil, let it cool down for about ten seconds then slowly pour over the leaves. Some experts suggest that the longer you brew Rooibos tea, the better it will taste, but you do not want to steep it for too long, so anywhere from 5 to 8 minutes would be a good range depending on desired strength. Although enjoyed straight, you can add milk, sugar, honey, or even cinnamon (in the infuser) to bring out more flavor! Rooibos tea also comes in a nice variety of naturally infused flavors as well. So be sure and check them out. From the-color-of-tea.com

Rooibos Blend Ideas

Wed, 31 Dec 1969 00:00:00 -0500

Fruit: blueberry strawberry apple raspberry orange essence pomegranate lychee pineapple apricot Floral/Herbal: safflower cornflower dandelion peppermint chamomile For Spice: cumin cinnamon clove chai cardamom For Warmth: dark chocolate white chocolate almond pumpkin vanilla honey coconut