Archive for Drink Recipes

Sep
23

Chef Lance Seeto’s Turmeric Tea

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chef-lance-seetoChef Lance Seeto, star of the Fiji TV show “Taste of Paradise”, is the Executive Chef for the award winning exotic Castaway Island resort in Fiji.

Culinary school was just the beginning of Chef Seeto’s higher education, he continued on to receive training in nutritional medicine,  and he is a proud member of the Australasian College of Nutritional and Environmental Medicine.

Chef Seeto shares his technique for a comforting warm beverage perfect for morning or evening, in this healthy herbal tea recipe featuring superfoods turmeric and ginger.   Odd as it may sound, give it a try!  We are hooked and have been drinking it for the past 3 nights.

Like and follow Chef Seeto’s Facebook page for more nourishing fresh recipes, many of which are gluten and dairy free. Thank you (Vinaka vaka levu) Chef Seeto!

Turmeric Tea
Chef Lance Seeto
Makes 2 large mugs

Ingredients:
4 cups of water

1 knob turmeric, peeled and sliced (A knob refers to an arm of the root. Alternatively, you could use 2 tbsp ground turmeric)

1/2 knob fresh ginger (or approximately 1 tbsp) , peeled and sliced

Half of a lemon, juiced

Raw honey to taste

Instructions:
Bring the water to a boil in a saucepan, add the ginger, turmeric, and juiced lemon. Cover and reduce to a simmer for 10-15 minutes, whisking occasionally. Strain the tea, and add honey to taste.

Feel free to adapt this recipe as you wish.  We’ve been drinking it unstrained, with microplane grated ginger and turmeric instead of sliced.   Also if you prefer a more creamy chai type tea, you can use warmed coconut or almond milk instead of water, and add ground cinnamon.   Enjoy!

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Happy Summer Solstice!   Today we are sharing our friend Chef Merrick Schoenfeld’s deliciously exotic frozen Cherry Guanabana Smoothie recipe!

What is guanabana?    Also known as soursop, guanabana is a fruit indigenous to Central America and also grown in Southeast Asia.   It’s flavor?   Additively tart, with notes of lime or citrus, strawberries, and bananas.  Sadly, guanabana is rarely imported to the US, but the frozen pulp or the nectar juice may be purchased at a Latino grocery store or an Asian market.     In a Latin market you can look for frozen Goya Guanabana Puree, and Chef Merrick says you may substitute Goya or Jumex Nectar juice by simply freezing beforehand. If you are shopping an Asian market, it will be in the frozen section as Soursop puree.

For more from Chef Merrick, consider purchasing his cookbook Jungle Fusion, which features modern recipes using healthy fruits and vegetables while celebrating the culture of Costa Rica.   We’ve made several of his recipes and they are consistently  simple to follow and truly amazing.

 

Cherry Guanabana Fruit Smoothie

Total Time: 5 minutes

Yield: 2

Ingredients

  • 1 cup guanabana or soursop frozen puree
  • 2 cups pitted and frozen cherries (Merrick likes Ranier)
  • 2 cups ice
  • 1.5 cups water

Cooking Directions

  1. Blend the guanabana puree and the frozen cherries together. Pour, add straws, and enjoy!

 

Chef Schoenfeld (far right) at the James Beard House

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We bring to you a great augmentation to your New Year’s fresh start!   Chef Chad Luethje of Miraval Resort and Spa in Arizona shared this gem with us recently:  A delicious and simple smoothie recipe with healthy omega 3 fats, both flax seed and hemp seed oils.   All you need is a blender, ice, and  6 simple ingredients.   Enjoy and cheers to a healthy 2011!

Recipe is for 1 serving.  240 calories, 3 grams of fat

Ingredients:

1 teaspoon flaxseed
1 teaspoon hemp seed oil
3⁄4 cup apple juice
1⁄2 banana, sliced
1 teaspoon cardamom
1 teaspoon cinnamon
12 ounces of ice

Preparation:
Combine all ingredients in blender and puree. Garnish with orange slices or the fruit of your choice.

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