Infused with green tea, chilli, carob, lavender, kelp, bay leaf, the uses are abundant. Enjoy as an aperitif, or mix with water for a refreshing thirst quencher, use for pickles, marinades and dressings.
GREEN TEAClinical studies suggest a link between polyphenols in green tea and a reduced chance of cancer. Green Tea brims with antioxidants, is a superb detoxifier and a must for weight and cholesterol reduction. Add to soups and sauces, use as a seasoning or in place of water when preparing pasta. For something completely different, how about Green tea Truffles?
CAROBPods and seeds from the Locust tree (carob) are sweet and caffeine-free. Carob fruit aids digestion and lowers cholesterol. The lignan gives the plant its antibacterial, antiseptic, antiviral and antioxidant properties. Use carob powder as an alternative hot drink to cocoa; prepare yourself a healthy carob smoothie; or bake carob oatmeal cookies or make carob tofu popsicles.
CHILLIChillies contain capsaicin which has anti-inflammatory properties, acts as an analgesic, improves digestion and stimulates circulation. Young fruit is rich in Vitamin C and mature fruit, in Vitamin A. Chillies provide antioxidants and enhance the immune system. Remember, drinking water intensifies the burning sensation of chillies, but dairy products subdue their heat. Serve chillies with yoghurt or sour cream.
BAY LEAFDried or fresh bay leaves are used world-wide to flavour meat, fish and vegetable dishes. Remove before serving because of their slightly bitter flavour. Medicinally, bay leaves are used to treat high blood-sugar levels, infections, headaches and stomach ailments. The lauric acid in fresh bay leaves makes them an ideal addition to any storage container to keep moths away.
KELPSea vegetables contain all the vitamins and minerals needed for good health: iodine (essential for a well-functioning metabolism), iron, calcium, magnesium, certain B-vitamins and vitamin K. Use kelp in place of salt, in salads, as an ingredient for soup or fried as a side dish. Or snack on pickled kelp as a complement to a cup of green tea.