Dilmah Tea’s New Flavors

I am thrilled to announce the most amazing new exotic tea flavors by Dilmah tea’s, which the company sent me to sample.  A few months ago, I reviewed Dilmah Tea’s, which you can view here.  And, now I’m so excited to tell you about their new flavors! I’ve honestly been having a few cups of tea everyday since I received these samples.  The teas are perfect hot or cold and I’ve even opted to use them in my cooking recipes, as well for an exciting spin on flavor.

The soft, sweet, fleshy texture of ripe Mango in a teacup.  The combination produces a fruity brew with a sweet finish.  The texture, offers a balanced and juicy character.

Dilmah’s 100% Pure Ceylon tea’s are now available in the following flavors:

  • Strawberry
  • Vanilla
  • Peach
  • Caramel
  • Lemon
  • Mango
  • Chamomile (Caffeine Free)

Aromatic and refreshing, a tea from the Udapusselawa region of Sri Lanka, with medium body. Delicately scented with Lemon flavor, this tea produces a delightfully lively tea. Can be enjoyed hot or iced.

The aroma of these tea’s is incredible and tastes amazing.  I have been sipping on each of these Ceylon flavored teas every morning this week and I simply can’t get enough of them…They have a perfect hint of natural sweetness that is not too strong, yet not to faint…just the perfect touch, which is a great way to start off your morning….

Known for its gentle taste, Peach is second only to Lemon in its popularity as an iced tea. This elegant fruit flavor is delightful taken cold, but also wonderfully relaxing as a hot beverage after a meal or in the afternoon.

Since I cannot drink caffeinated coffee, I drink 2 cups of Dilmah’s Green Tea’s every morning with my breakfast, however, since these samples arrived, I haven’t touched my green’s (I’m sure they’re missin’ me) but I’ve found a new love…the Ceylon Flavored Teas by Dilmah….

Black tea flavored with natural vanilla. Tea from plantations in the Udapussellawa region of Ceylon – light, but with good color, and medium strength to complement the flavor of Vanilla well.

Dilmah, I’m speechless…Thank you for helping me wake up in the morning…these teas are truly going to become a part of my pantry staples.

High grown Ceylon black tea complemented by the aroma of Caramel and English toffee. Caramel with its thick, malt flavor combines with the taste of traditional English Toffee to precede the taste of a light, high grown Ceylon tea. Strong toffee note with a gently sweet finish. Ideal taken hot or iced.

So, forget Folger’s…

There’s nothing like waking up to the smell of Dilmah’s new exotic teas….

Mild, gentle and fragrantly delicious tea fused with the flavors of sweet Strawberry. Refreshing and floral with a long bouquet that offers fruitiness some astringency and a slightly tart, sweetness.  An afternoon tea.

Thank you, Dilmah for waking me up to these deliciously exotic flavors!

Leaf color and infused leaf are similar – daisy color of small whole flowers, yellow-green and bright yellow splashes. This is a light bodied and silky infusion of pale straw yellow color with lemon accents (color). Aromas span the floral to the spicy. Tropical fruit is a major aroma with ripe pineapple dominating. The aftertaste is slightly sweet and reminiscent of green apples and red apple skin. A hint of berry evoking the temperate climate countryside makes for this classy but relaxing, detoxifying and palatable infusion.

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Five Tasty ‘5’ Ingredient Meals

5 Recipes, 5 Ingredients…It doesn’t get much easier than this…

Here are five fabulous recipes that I have created for those nights when there’s merely 5 ingredients in your pantry or fridge and you simply just can’t decide what to whip up for a tasty meal.  Not to fret, my bloggie pals, read on for five easy, delicious and healthy recipes that will surely leave your taste buds happy and your wallet too!

Stuffed Pesto Peppers


Serves 6

Ingredients:

  • 6 red bell peppers
  • 2 cups beans
  • ½ cup quinoa, cooked
  • 2 cups broccoli florets, steamed and chopped
  • 4 Tbsp. basil pesto

Preparation:

  1. Preheat oven to 350 degrees F.
  2. Cook quinoa to desired doneness as directed on package. Drain.
  3. Meanwhile, remove and discard the tops, seeds and membranes of bell peppers.  Arrange peppers in a baking dish with the hollowed sides facing upwards.
  4. In a bowl, mix quinoa, beans, chopped broccoli and basil pesto; mix well.  Spoon mixture into hollowed peppers.
  5. Bake for 30 minutes or until peppers are tender.
  6. Sprinkle with grated Parmesan cheese, if desired.

Turkey Ball Spinach Soup

Serves 4

Ingredients:

  • 1 lb. lean ground turkey
  • 16 oz. jar organic marinara sauce
  • 2-1/2 cups water
  • 1 cup whole grain penne
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Preparation:

  1. Using hands, form small ‘balls’ with lean turkey to create turkey balls.
  2. In large pot, combine turkey balls, marinara sauce, and water. Bring to a boil.
  3. Reduce heat, stir in penne and spinach, and simmer for 10 minutes, until tortellini and meatballs are hot and tender.
  4. Sprinkle with Parmesan cheese.

Grilled Orange Agave Chicken


Serves 4

Ingredients:

  • 2 Tbsp. applesauce
  • 1/3 cup all-natural orange marmalade
  • 1 Tbsp. agave nectar
  • 2 Tbsp. Dijon mustard
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 4 boneless, skinless chicken breasts

Preparation:

  1. Prepare and preheat grill.
  2. In small bowl, combine all ingredients except chicken breasts and stir to combine.
  3. Prepare grill with nonstick cooking spray.
  4. Brush orange mixture on chicken and place on grill. Cook 15-20 minutes, turning occasionally and brushing frequently with marmalade mixture, until chicken is no longer pink.

Balsamic Shrimp Kabobs


Serves 4

Ingredients:

  • 1 lb. uncooked medium shrimp, shelled and deveined
  • 2 red bell peppers, cut into chunks
  • 2 yellow bell peppers, cut into chunks
  • 8 oz. pkg. button mushrooms, cleaned and trimmed
  • 1/4 cup balsamic vinegar

Preparation:

  1. Prepare and preheat grill.
  2. On each of 8 metal kabobs, thread shrimp, pepper chunks, and whole mushrooms, allowing a bit of space in between each ingredient.
  3. Prepare grill with nonstick cooking spray.
  4. Brush kabobs with balsamic vinegar and grill for 5 minutes or until shrimp are cooked, turning once and brushing once with balsamic vinegar.

Grilled Swordfish and Mango Salsa


Serves 4

Ingredients:

  • 2 mangos, chopped
  • 1 cup salsa
  • 1 Tbsp. lime juice
  • 4 swordfish steaks
  • 1 Tbsp. sesame oil
  • ½ tsp. sea salt
  • ½ tsp. chili powder

Preparation:

  1. In a small glass bowl, combine mangos, salsa, and lime juice and chill in refrigerator. Meanwhile, prepare and heat grill.
  2. Spray grill rack with nonstick cooking spray. Sprinkle steaks with sea salt and chili powder; place fish on grill.
  3. Cover grill and cook for 10-12 minutes or until fish is opaque and flakes easily with fork, turning once.
  4. To serve, top steaks with salsa.

Sweet Vegetable Slaw

This is an incredible recipe that I created last night using ingredients from my refrigerator and pantry.  I opted for a unique combination of cashew butter, balsamic vinegar, agave nectar, Greek plain yogurt, pine nuts, Chinese mustard, cinnamon and dulse flakes gently tossed among a ‘slew’ of spiraled zucchini, squash, mango, carrots and cabbage with my Joyce Chen Spiralizer…This sweet n’ savory slaw will have your taste buds dancin’ at your first bite.


Ingredients

  • 1 cup shredded red cabbage
  • 1 mango, peeled and diced
  • 1 zucchini, shredded
  • 1 yellow squash, shredded
  • 1 cup green beans, cut in half
  • 1 red bell pepper, sliced
  • 1/3 cup shredded carrots
  • 4 Fresh basil leaves, finely chopped
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. Chinese mustard
  • 1 cup Greek plain yogurt
  • 1 Tbsp. agave nectar
  • 1/4 cup pine nuts, crushed
  • 1 Tbsp. cashew butter
  • 1/4 tsp. cinnamon
  • 1 Tbsp. dulse flakes
  • Sea salt and pepper, to taste

Directions

  • Using the Joyce Chen Spiralizer, spiral all vegetables.
  • In a large bowl, combine the first eight ingredients.  Gently toss.
  • In a separate small bowl, whisk together the following nine ingredients.  Transfer mixture to a small saucepan and heat over medium heat for 3-4 minutes; stirring frequently.
  • Remove from heat and slowly pour over vegetable and fruit mixture.  Gently toss.
  • Serve warm or chilled.
  • Enjoy!

Mango Avocado Salsa

I recently created a delicious recipe for The Foodie Blog Roll and the National Mango Board for their fabulous ‘Leftover Recipe Challenge’, which incorporates some of my favorite ingredients avocado, cilantro, basil and agave nectar and leftover fresh mango’s and Roma tomatoes in my pantry.

Ingredients

  • 2 large fresh mango’s, diced
  • 1 ripened avocado, peeled, cored and diced
  • 3 scallions, minced
  • 1 Tbsp. white balsamic vinegar
  • 1 Tbsp. agave nectar
  • 1 clove fresh garlic, crushed
  • 1/2 jalapeno pepper, finely chopped
  • 1 medium cucumber,diced
  • 1 medium Roma tomato, diced
  • 4 fresh basil leaves, finely chopped
  • 3 Tbsp. fresh cilantro, finely chopped
  • Sea salt and freshly ground white pepper, to taste

Directions

  • In a large bowl, combine all ingredients.
  • Season to taste with sea salt and freshly ground pepper.
  • Refrigerate covered until ready to serve.
  • Serve alongside whole grain chips, pitas or crudites.

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Chilled Gazpacho Chili

This is a great dish for a warm August evening such as tonight…the next time you’re in the mood for the intense flavor and hearty taste of a chili but with a light, cool taste…be sure to whip up this refreshing gazpacho chili.

gaz

Ingredients

  • Protein of choice (Ground Turkey, Chicken, Bison, Tofu, Tempeh, Seitan, etc.)
  • 1 can Eden Organic Diced Tomatoes
  • 1 Red Onion (chopped)
  • 1/2 cup Scallion (chopped)
  • 2 Cloves Garlic (chopped)
  • 1 Tbsp. Minced Garlic
  • 1 tsp. Chili Powder
  • 1/2 cup Corn
  • 1  Poblano Pepper (chopped/seeded)
  • 3 Tbsp. Tomato Paste
  • 2 Tbsp.  Ground Cumin
  • 1 can Eden Organic Kidney Beans (drained and rinsed)
  • 1 can Eden Organic Black Beans (drained and rinsed)
  • 1/2 can Low-Sodium Chicken Broth
  • 1/2 cup Fresh Cilantro (finely chopped)
  • 1/2 Avocado (chopped)
  • 1 Mango (peeled and sliced)
  • 8 Lime Wedges
  • Nu-Salt and pepper, to taste

Directions

  • Heat a large saucepan over medium heat and add chicken broth, onion, poblano pepper, garlic and protein of choice.  Cook for 10 minutes or until protein source has fully cooked; stir frequently until protein starts to crumble.  Remove from heat.
  • Stir in chili powder, cumin, tomato paste, Nu-Salt and pepper, corn and both cans of beans.  Mix well.
  • Remove from heat and let cool in the refrigerator.
  • Transfer in to serving bowls and top with cilantro, mango and avocado slices.
  • Serve with limes.
  • Enjoy!

Summer Basmati Fruit Salad

A perfect appetizer, side dish or dessert…What a dish!   For an appetizer, simply create a spread of pitas, tortilla chips and crackers for dipping.  If using this recipe for a side dish, simply place into a serving dish and pair with your choice of protein.  For a tasty dessert, serve this fruit salad atop vanilla soy ice cream or sorbet.

BASMATII

Ingredients

  • 1 cup Basmati Rice, cooked
  • 1/s cup Purple Cabbage, chopped
  • 1 Mango, peeled and sliced
  • 1 Apple, cored and sliced
  • 1/4 cup Honey
  • 2 Tbsp. Sesame Seeds
  • 1/4 cup Slivered Almonds
  • 3 Tbsp. Balsamic Vinegar
  • 1/4 cup Dried Cranberries
  • 1 cup Greek Yogurt, plain
  • 1/4 cup Coconut Milk
  • 6 Strawberries, sliced
  • 1 Kiwi, peeled and sliced
  • 5 Basil leaves, finely chopped
  • 1 Scallion, chopped
  • 1/3 cup Unsweetened Coconut shavings
  • Nu-Salt and pepper, to taste

Directions

  • In a medium-sized bowl, whisk together balsamic vinegar, coconut milk, Nu-Salt, pepper and Greek yogurt.  Add in honey and continue to stir.
  • In a large, deep bowl, add all other ingredients.  Be sure to gently mix as you slowly add in the yogurt mixture.   Gently toss until mixture has completely coated the rice and fruit.
  • Serve chilled.
  • Enjoy!

Spinach with Pine Nuts and Cranberries

This is a perfect side dish to bring to your Summer BBQ…The sweet combination of fresh mango, dried cranberries,  spinach and agave nectar  will be the hit of the party!

spinach2

Ingredients

  • 2 cups cooked spinach
  • 4 tsp. pine nuts
  • 1/3 cup dried cranberries
  • 1 mango, peeled and chopped
  • 2 Tbsp. orange zest
  • 1/4 tsp. Nu-Salt
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. Greek plain yogurt
  • 1/4 tsp. fresh ground pepper
  • 1 cup apples, chopped
  • 1/4 cup agave nectar or honey
  • 1 tsp. olive oil

Directions

  • On the stove top, heat oil over medium heat in a skillet.  Add garlic; cook for 1 minute, stirring frequently.
  • Add cooked spinach, cranberries, Nu-Salt, pepper and pine nuts.  Gently stir to ensure even cooking.  Add in apples and continue to gently stir.
  • For the Dressing: In a small bowl, combine balsamic vinegar, agave nectar, orange zest and Greek yogurt.  Mix well and set aside.
  • Remove spinach mixture from the heat and place into a large bowl.  Add fresh mango pieces and Greek yogurt mixture; toss gently.
  • Serve and enjoy!