by Tea Master Daniela Cubelic

Need a dose of inner peace? This recipe is inspired by Buddhist temple cuisine & features the fresh, clean taste of ingredients that are said to have a harmonious effect on body & mind.

Easy to digest, rich in complete plant protein, calming minerals, immune-boosting vitamins, & containing healthy fats, this is a wonderful, anti-oxidant rich alternative to avocado for toast & crackers. It’s also a versatile dip for veggies, chips & even nachos. 

The key ingredient is frozen edamame, which are fresh soybeans. You’ll find them at most grocery stores with other frozen vegetables. Studies link them to some potentially powerful benefits, including:

• a reduction in unpleasant menopause symptoms such as hot flashes, mood swings & sweating
• for post-menopausal women, a reduction in the risk of osteoporosis
• a lower risk of prostate cancer
• a lower risk of breast cancer
• supporting cardiovascular health & lowering cholesterol levels

Tea, fresh ginger & lemon or lime juice further enhance the nutrient dense aspects of this recipe, & are all linked to immune-boosting & anti-inflammatory benefits.

Flaxseed or pumpkin seed oil are included in this spread because these healthy fats are associated with hormone balance (testosterone as well as estrogen levels), immune support, anti-inflammatory benefits & cholesterol-lowering properties.

Last but not least, edamame along with the tea & oils have been linked to anti-aging & skin benefits!

Use Winter Warrior Tea in this recipe to further amplify its immune supporting aspects. It also contains ginger & lemon, along with green tea.

For a refreshing, uplifting quality, make it with our lime & lemongrass infused Sublime Tea.

Use cheery Happy Tea, for a mood-boosting burst of lemon balm, green & white tea. 

For a delicate & soothing taste, pick an unflavoured green tea such as Dragonwell or Sencha. I particularly enjoy either of these teas with toasted sesame oil. 

Herbal teas that are yummy options for this recipe include the irresistible Philosopher’s Brew & spicy Herbal Chai. 

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Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.

Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.

 

BUDDHA’S GREEN GARDEN SPREAD & DIP 

gluten-free, dairy-free, vegan

makes 1½ cups

INGREDIENTS
2 tablespoons SILK ROAD tea
1 ½ cup water 
1 ½ cups frozen, shelled edamame (fresh soy beans)
1–2 small knobs fresh ginger root, peeled & grated (increase or decrease the ginger depending on your preference)
1 tablespoon tamari (wheat-free soy sauce) or pinch of salt (if using salt instead of tamari, increase the lemon/lime juice by a few teaspoons)
1 tablespoon flaxseed or pumpkin seed oil (or olive or another neutral tasting oil)
2 teaspoons lemon or lime juice
salt for cooking edamame
optional: 1 teaspoon toasted sesame oil 

DIRECTIONS

1. Bring water to a boil in a kettle or saucepan. Measure ½ cup water & use it to brew a tea concentrate, by pouring over 2 tablespoons SILK ROAD tea. See below for instructions—the water temperature & steeping time will depend on the type of tea you are making.

2. Place the remainder of the hot water into a small saucepan & add a pinch of salt.Turn heat to high until the water is at the boiling point. Add edamame to the pot & return to a boil. Simmer uncovered for 3–4 minutes until tender. Strain edamame & discard the cooking liquid.

3. Put edamame, ginger, tamari, oil,  lemon or lime juice juice & 4 tablespoons tea concentrate into a blender or food processor. Puree on medium to high until the ingredients are blended. 

At this point, the consistency is thicker & chunkier—perfect for use as a spread on toast. 

For a smoother texture, slowly continue to add tea concentrate until the texture is thinner, which makes it ideal as a dip. 

Before removing from blender or food processor, taste & then adjust the seasoning by adding more tamari, salt, citrus juice or tea concentrate.

Serve immediately, or keep in a sealed container in the fridge for up to 2 days.

 

BREWING TEA FOR RECIPES - SPECIAL INSTRUCTIONS

When using tea for cooking, the proportion of tea to water often needs to be increased, as compared to when you’re making a cup of tea. This allows the flavor of the tea to come through better, while also providing added nutrients to the food.

We refer to this more concentrated version of tea as a “tea concentrate” in recipes. Follow the ratios of water to tea we recommend in each recipe, as they vary.

However, unless otherwise noted in the recipe, you should still steep the tea according to the following chart below—using the water temperature & steeping times listed here. This prevents the tea from undercooking (too little flavour is released) or overcooking (it becomes bitter or flat). Different classifications of tea (such as herbal, green, oolong or black teas) require different water temperatures & steeping times to bring out the best flavour. 

HERBAL:  bring water to a full, rolling boil, steep 7-10 minutes

GREEN: bring water to just before the boil, steep 1-3 minutes

OOLONG: bring water just to the boil, steep 5-7 minutes

BLACK: bring water to a full, rolling boil, steep 2-5 minutes