by Tea Master DANIELA CUBELIC
This mixture of grains & greens is nourishing, satisfying and versatile. It can be made with any whole grain - quinoa & other ancient grains are terrific in this dish. Millet is a favourite choice of mine, because it’s high in protein and rich in fiber, is gluten-free & includes nutrients beneficial for hair, skin, nails & overall health. Keep in mind that it’s healthy to rotate grains, so don’t stick to one. Please note, if you suffer from hypothyroidism, do not consume millet in large quantities as it can have a mild inhibiting effect on thyroid function.
This dish uses a tea-based vinaigrette which contains many beneficial compounds, aids digestion, helps manage insulin & contains probiotics. Part of the beauty of this recipe is that you can also customize the vinaigrette to whatever benefits you’d like to see, or what is going on with your health. It offers an ever-changing, healthy, satisfying meal.
Serve this dish hot or cold. Served hot in fall and winter, it’s comforting and nourishing. In warm weather, serve it at room temperature or chilled for a refreshing seasonal meal.
Get inspired with more tips, techniques and recipes - watch and 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 and more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history and secrets for tea brewing.
LOVE MY BODY BOWL
Tea Vinaigrette (see recipes below for Tea-Infused Vinegar and Tea Vinaigrette)
3 cups water
1 cup millet
1⁄4 tsp sea salt roasted nuts and/or seeds (optional for garnish)
For the veggie topping: there are many ingredients you can use: 14 oz can of chickpeas (make them from scratch or look for organic, canned chickpeas), avocado, almonds, cashews, pumpkin seeds, roasted yam or sweet potato, and lightly steamed greens. Always look for what is fresh and in season.
1. If roasting yam or sweet potato, roast prior to beginning to make the millet. You will need 1-2 yams or sweet potatoes.
2. Place the millet in a pot with water and salt. Turn heat to high and bring to a boil, then lower the heat and cover the pot. Simmer until the millet is almost completely cooked, which takes about 20 minutes. Remove the pot from the heat and let it rest with the lid on for an additional for 10 minutes.
3. Rinse chickpeas in a colander. Place in a heatproof bowl and cover with hot water to warm them before serving. Slice and steam the veggies that need to be cooked. Cook them for a short time so they still retain some crispness and the peak nutrients in them are preserved.
4. When everything is ready to serve, drain the chickpeas. Build a bowl by starting with a layer of millet and chickpeas, followed by a drizzle of vinaigrette. Then layer on nuts (optional), and your selection of veggies. Top with another drizzle of vinaigrette.
makes approximately 1 cupINGREDIENTS
1 cup good quality, unfiltered vinegar
1. Use a sterile glass jar with a tight-fitting lid (mason jars are ideal). Place loose tea & vinegar in jar. Stir gently with a stainless steel spoon about 5 rotations clockwise (but don’t overmix).
2. Screw lid onto jar. Let sit for 24 hours at room temperature, away from exposure to sunlight or heat, then strain using a fine mesh stainless steel strainer.
3. Store in fresh, sterilized glass jar. Keep in a dark, cool cupboard, avoiding exposure to light or heat.
For maximum health benefits, use within a month. After that time, the vinegar will still taste good, but the healthful properties diminish.
Do not infuse tea leaves in vinegar for longer than 24 hours, as it may alter the healthful properties of the combination. While it’s possible to heat vinegar with herbs or tea to extract flavour, I don’t recommend it because heating vinegar can cause a loss of some valuable benefits. This cold infusion method tastes delicious too!
Use good quality, cold-pressed olive oil, grapeseed oil, hazelnut oil, hemp, flaxseed or other good quality vegetable or nut oil—these will enhance the healthful properties of your dressing, as they bring a wealth of antioxidants & healthy fats. Avoid oils that are stale as they no longer have the same nutritive value. Remember that heating the vegetable or nut oil or tea-infused vinegar will also cause a decline in nutrient value. It’s fine to drizzle it over warm grains or salads, but avoid cooking with or heating the dressing.
For a classic style dressing: 1 part Tea-Infused Vinegar + 3 parts Cold-Pressed Oil
For a zestier, tangier style dressing, increase the proportion of vinegar: 1 part Tea-Infused Vinegar + 2 parts Cold-Pressed Oil
1. Place the oil & vinegar in a bowl & whisk thoroughly for the two ingredients to emulsify. This is important because it ensures the two ingredients combine together very nicely & that changes how they coat food better.
Vinegar is naturally zesty & salty so the dressing shouldn’t require salt. As the vinegar is flavoured with tea, it doesn’t require the addition of any other items.
2. If you like a bit of sweetness to your dressing, add 1 teaspoon maple syrup or honey per every cup of dressing you make—but try to enjoy it without the sweetener if you can. All of the processed grains & foods we eat nowadays are so full of sugar or high in carbohydrates that we are getting far more sugar in our diets than we need. Try to develop a taste for foods without added sweeteners, to help your entire system function better.