Studies have shown that green tea helps to build your immune system with its antioxidants, lowers cholesterol and blood pressure, reduces the risk of getting various types of cancer and Alzheimers, and all the while it promotes oral health and increases metabolism.

Smoothies are an easy way to enjoy the benefits of green tea, plus fruits for vitamins, antioxidents and fiber. Smoothies are nutritious, easy to make and provide a healthy meal-on-the-go. If you don’t have time for breakfast, make it the evening before and take it along. Here’s a simple, vitamin-filled smoothie recipe which allows you to add the health benefits of green tea to your daily diet.

Begin with two cups of green tea, made with four tea bags so it’s nice and strong.

Pour the green tea into a blender and add any or all of the following:

banana-source of potassium and fiber
four ounces of yogurt, flavor of your choice-great source of probiotics
a handful of nutritious blueberries or strawberries
tablespoon of soy vanilla powder for protein
a dash of cinnamon for your cholesterol and blood sugar

This smoothie is packed with antioxidants, protein, vitamins and minerals and makes a quick meal. If you’d like to add some fiber, throw in a couple of tablespoons of oatmeal.

Blend until all ingredients are smooth.

Don’t limit yourself to these ingredients either. Other possible ingredients are:

orange juice-Great source of vitamin C
mango, kiwi or other fruit or berries-source of vitamins and antioxidants
a spoonful of honey
peanut butter for protein

Let your imagination run wild!

Children love smoothies. It’s a wonderful way to give them a healthy meal or snack and can replace sugar-packed sodas and fruit juice.

For more healthy recipes, weight loss tips and healthy living tips, to go Path2HealthyLiving.com/ Path2HealthyLiving.com.

© Copyright 2006 by Joan Jones

Joan Jones is an award winning freelance journalist who writes feature articles on home and garden, health and nutrition.

Well we all know you’re not going to actually put your kids to work but I ran across a site that can serve as the next best thing. And your child may actually enjoy it. Spatulatta is a cooking site geared towards the mini Emeril sitting in the living room playing with the Nintendo DS.

Actually a friend pointed me to this site a few months ago, and I checked it out and thought, this would be a good site for a parent (which I’m not). There are tons of recipes that you can teach your kids to make and maybe they can start helping out around the house. Every recipe and cooking tip has a video associated with it that shows you how to make each dish or desert. It’s the perfect site to keep your kids from chatting up your neighbor on Myspace.

So pick one Saturday afternoon, let your child play cooking mama on his or her Nintendo DS, then point him or her to spatulatta.com/index.html” target=”_blank Spatulatta.com and you’ll be having breakfast in bed in no time. Your kids won’t bring anymore money in the house, but you’d feel good knowing that you have contributed to your child’s fundamental training for the inevitable career at your local McDonalds.

David L Jones is a blogger/podcaster for the website jonzee.com jonzee.com

Many tea drinkers are unfamiliar with Imperial Formosa oolong teas. Oolong teas, in general, are not as well known in the Western world as other teas, but they are certainly worth investigating.

Oolong teas are those that are fermented for a shorter period of time than black teas. This shorter fermentation period creates a tea that is a bit blacker than green tea, but a bit greener than black tea. This “middle ground” that is oolong tea produces an extremely fragrant cup of tea, with slightly more complex flavors than other teas.

Oolong teas originated, like most other teas, in China many years ago. Formosa oolongs, however are different than these traditional Chinese oolong teas. Formosa oolong teas are produced in Taiwan. They are referred to as Formosa oolong teas because Formosa was the original name for Taiwan.

Oolong teas are different from other teas in the special attention that they require for proper processing. Oolong leaves are plucked by hand, and then allowed to wither and dry. Chinese oolong teas typically wither in sheds while Formosa oolong teas are withered and dried in the sun. Then the tea leaves must be bruised slightly to begin the oxidation process. During this process, the leaves are often shaken or tumbled on a regular basis.

Once the leaves are appropriately fermented, they are fired to end the oxidation process. All of these steps must be attended to by a skilled tea artisan to ensure that the oolong tea is properly prepared.

Because of the care required to make a good oolong tea, they are typically made by hand in small tea gardens. High yield, mechanized tea production doesn’t produce fine quality oolong teas.

Oolong teas have a different flavor than white, black or green teas because of their shorter fermentation period. Oolong teas are typically milder than black teas with less of a grassy taste than green teas. They are typically fragrant with distinct floral notes and have a fruity flavor, often slightly peachy.

Formosa oolongs are some of the most fragrant and fruity of all oolong teas. The peach notes are typically very noticeable in both the aroma and flavor, but it is often blended with woody and nutty notes. Many people describe Imperial Formosa oolong teas as having a chestnut flavor. Many people consider oolong teas to have the most sophisticated and complex flavor of any variety of tea.

Formosa oolong teas are graded differently than Chinese oolong teas. The government of Taiwan imposed a standard grading system for its teas that makes if easy to ensure that you’re receiving a high quality tea. The best grade of Formosa tea is called “Finest to Choice” and the second highest grade is called “Finest”. In fact, Formosa oolong teas are some of the easiest to judge, as the grades really speak to the quality of the tea. By choosing loose Formosa teas of one of the highest grades, you’ll ensure that you’re getting the best quality for the money.

Formosa oolong tea, like other oolong teas is different, too, in the way that it’s brewed. Tradition calls for you to “awaken” the oolong tea leaves before brewing them. To do this, prepare your water by boiling it and letting it cool to about 180°F. Pour a bit of the hot water over the tea leaves, rinsing them and then quickly pouring off the water. This brings the flavor and aroma of the tea to life. Then pour more water over the leaves to actually brew the tea.

Formosa Imperial oolong tea should be brewed only about one minute. Over brewing this mild tea can cause it to be bitter. Brewing Imperial Formosa oolong tea with spring water that is high in mineral content will yield the best tasting tea. The mineral content in the water brings out the flavor of the tea. Formosa oolong tea leaves can be used to produce several infusions of tea.

Each infusion will taste just a bit different. You’ll notice that different flavors are prominent with different infusions. Though each infusion is different, each will be delicious if you’ve selected a good quality tea.

Formosa Imperial oolong tea is a very healthy drink. Like all teas, oolong tea has a very high anti-oxidant content. The partial fermentation that oolong tea undergoes ensures that it is very high in the anti-oxidant polyphenol. Polyphenol is a very powerful anti-oxidant that has been shown, in particular to have strong powers to prevent heart disease and cancer. In addition, all oolong teas have been found to be an effective weight loss supplement. Oolong tea helps speed the metabolism and oxidize fat, both of which enhance weight loss.

So, Imperial Formosa oolong tea is good and good for you. You’ll find this sophisticated blend of nut, flower and fruit flavors to be especially pleasing to the palate. Combine this with the fact that it has the power to prevent disease and help you live a longer and healthier life and you must agree that Imperial Formosa oolong tea is one smart choice in beverages.

Jon M. Stout is Chairman of the Golden Moon Tea Company. For more information about goldenmoontea.com tea, goldenmoontea.com/wholesaletea wholesale tea and goldenmoontea.com/oolongtea oolong tea go to goldenmoontea.com

Champagne has always been a way to celebrate or toast the bride and groom in marriage. Seen to be a flexible drink, Champagne can be with a meal or dessert.

Champagne hails from the vineyards of the French regions. If you buy a bottle and it says champagne on the bottle it’s most likely that it was made from France’s vineyards. If you didn’t get the champagne that is so legendary to the regions of France, you pretty much just wasted your money on sparkling wine. You should also make sure when you buy a bottle of champagne that it is spelled with a capital C. French manufacturers are very protective of this name and are the only ones that are allowed to use the name Champagne on bottles.

Champagne is made from three different types of grapes - Pinot Noir, Pinot Meunier, and Chardonnay. Noir and Meunier are a type of black grape, while the well known Chardonnay is a type of white grape. The label on the bottle on which it is placed is where you will see what kind of it is, so you will know which flavor to expect to taste. There are many types wine that have a blend of different grapes.

Like sparkling wine, champagne is used for celebrations and what not. Even though it is thought to be a sparkling wine it is not it is its own type of drink. You have to be careful where you purchase it though, as a lot of producers like to use cheaper grape, which never taste the same. If you had ever tasted this wine before you will know quality.

Many people prefer champagne over wine because of the bubbles that are produced when uncorked. The bubbles that are made from this are from a liquid known as carbonic acid gas which is produced when the drink is disturbed. After the drink is disturbed, the bubbles form and shoot out of the bottle in a quick manner. This only happens with a bottle of champagne known as double fermentation.

The next time you have a celebration, you should go buy a bottle of Champagne. Few things come near a fine bottle of the bubbly spirit and the bursting bubbles that shoot out when uncorked. You can discover quality champagne at local liquor stores. Even though it may cost you a small fortune its well worth it for the distinct taste and the bubbles. There is nothing else like opening a fine bottle of this high quality sparkling wine and spewing the bubbles over everyone and everything.

It is just quite the party drink to be had with a fine celebration. Remember that it should always be capitalized on the bottle or it’s not real champagne just a mere sparkling wine which was most likely made from a cheap grape. So for your next big day like a wedding or birthday go get a bottle of champagne and celebrate with all the bubbles going everywhere on everyone.

Gregg Hall is an author living in Navarre Beach, Florida. Find more about audio wine as well as winebottlespersonalized.com wine gifts at winebottlespersonalized.com winebottlespersonalized.com

If you’ve ever enjoyed afternoon tea at an elegant hotel or B&B, you
probably know how delicious lemon curd is with traditional scones. But
maybe you thought lemon curd was difficult to make. It isn’t. And not only
is it delicious on scones, it also makes a tangy filling for cakes, tarts, and
pies.

Some lemon curd recipes call for butter, but you’ll only need 4
ingredients for this variation. For 1 cup of lemon curd use:

4 egg yolks (at room temperature)

1/2 c. granulated sugar

Grated zest of 1 lemon

1/2 c. fresh lemon juice (you’ll need at least 1 large lemon or 2 small
ones to get this much juice)

Juice the lemon(s) to get 1/2 cup of fresh juice, then grate the outside of
the lemon being careful not to get any of the white pith (this can be
bitter). Set the juice and the zest aside.

Whisk together the egg yolks and sugar in a small stainless steel bowl.
Add the zest, then whisk in the lemon juice. Set the bowl over a pot of
simmering water and whisk the mixture constantly for about 10 minutes
until it thickens.

Remove bowl from heat and strain the lemon mixture through a fine
sieve into a pretty glass or ceramic container. Cover with plastic wrap.
Refrigerate until cool. Lemon curd can be stored in the refrigerator for
about 2 weeks.

Variations: Instead of lemons and lemon juice, use limes or oranges for
a tangy lime curd or a sweeter orange curd.

Suzanne Lieurance is a freelance writer and owner of the Three Angels
Gourmet Co. which offers a unique line of “heavenly gourmet mixes” for
sale at threeangelsgourmet.com threeangelsgourmet.com and through gift shops,
Christian bookstores, gourmet food stores, and gift basket companies
across the country.

For daily food tips and other fun food information, visit the Three Angels
Gourmet Co. blog at threeangelsgourmet.blogspot.com threeangelsgourmet.blogspot.com

A key point to add at this stage is the difference between organically grown grapes - fruit from vineyards grown without the use of industrial fertilizers, herbicides, fungicides and pesticides - and wines made without synthetic preservative additives.

Organic Vineyards – Where it all begins!

An organic vineyard is one where grapes are grown without chemical fertilizers, weed killers, insecticides, or other synthetic chemicals. This prevents damage to soil and ensures that no chemicals end up in the wine as residue. Organic farmers aim to maintain healthy, biologically active soil whose fertility is provided by plants that fix nitrogen from the air. In the vineyard it means planting cover crops between the avenues of the vines instead of applying herbicide. Naturally occurring plant or mineral extracts leave no residue in the soil, and weeds are kept down with the use of mechanical and hand hoes. Biodiversity is promoted through the plants, which help regulate the vineyard soil by attracting beneficial insects, spiders and predatory mites.

The Role of Certification and the Organic Market

When a label says organic, it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so whats organic in one country may not be so in another. In the UK the Soil Association is the most recognized and used certification body.
Many wineries that are technically organic still choose not to be certified. There are many reasons for this. Some do not want the added costs and bureaucracy of registering. Others may disagree with their governments standards. Whatever the case, they are not allowed to use organic on their labels.
There is a national government target for 30 per cent of all UK farmland to be organic or in conversion by 2010, and 20 per cent of the food consumed to be organic by 2010. The UK grocery market was worth $206 billion in 2006 and USA 634.7$ billion. This growth in the organic food market will have a knock on effect on the drinks industry and will meet the ever-growing demand from consumers for organic wine, which is better for drinkers and better for the environment.

Financial Incentives to Companies to turn Organic

In 2005, 39% of the world organic farmland is in Australia and New Zealand. To combat this The European Union (EU) offers financial support to organic farmers as an incentive for farmers to convert to organic production and help the sector grow. These grants provide farmers with assistance during the period of conversion to organic farming which usually takes three years.

Organic spirits

While not so widely available as organic wine, organic spirits are available through specialist suppliers. The production process for organic spirits does not differ widely from conventional production. The main difference lies in the use of organic raw materials. Organic beers tend to use organic hops in production. Organic beer is now available in a number of pubs and supermarkets throughout the UK.

Fancy visiting an organic vineyard?

If you are into Organic wine why not visit Englands Premier organic vineyard. In addition to processing fruit on site, Sedlescombe Organic Vineyard is one of the main tourist attractions in the 1066 Country region in and around Hastings attracting some 5,000 visitors per annum to its Vineyard & Woodland Nature Trail Wine tasting.

To buy organic wine or to read more organic related articles go to the guidemegreen.com Organic Directory in GuideMeGreen.com

Visit englishorganicwine.co.uk/ Sedlescombe Organic Vineyard

Davinos Greeno works for the guidemegreen.com organic directory This green directory lists 100s of Organic Food and Drink Companies and jobs.guidemegreen.com Eco Jobs and videos.guidemegreen.com Community Videos

Do you know how many times you have heard the phrase “Do you want cream and sugar?” We all have our own way of drinking caffeinated beverage. Some like it straight-up black with some cream, a lot of sugar or even with whip cream. We certainly take pleasure in having our morning cup of coffee which we take for granted. There is nothing we can do about it because we are used to having it when we need it.

Today you can even buy professional espresso coffee machines for your home. It is really convenient to have these great lattes whenever you want to. In case you are a big coffee drinker, then a cool coffee machine is well worth its weight in gold. What kind of espresso machine you have at the moment? Serious coffee drinkers should consider getting a bunn coffee maker.

There is no doubt that you have seen a bunn coffee maker. I have seen them many times in restaurants and cafes. The bunn coffee maker is a professional machine, it is an updated version of the Mr.Coffee you have at home. Give the steel machine a try after settling down with a plastic one for so long. It is a nice thing to have in any kitchen. I remember when I first saw a bun coffee machine at home. My father had bought it as he has always been a serious coffee drinker. He never added anything to his java. It is all about the distinctive coffee flavour in his opinion.

He always wanted his coffee to be as black as possible. No cream, no sugar, only black caffeinated beverage. He loves the smell of the coffee beans; it surely is a great odour. My father once told me how they made their coffee before the bunn coffee maker. They would boil some water and pour in loads of coffee grounds. Just as you might assume, I asked him straight away if they drank the coffee grounds.

He explained me in laughter that when the water was black he would drop a few raw eggs which would more or less collect the coffee grounds. Isn’t that quite weird? I am very happy that nowadays we no longer need to do that. We have the contemporary bunn coffee maker. If you want one, just hop online and find the best deal.

I was returning home from walking my baby sister to her piano lessons when I saw a strange truck parked in our driveway. I noticed our next door neighbor, Ginny, was sitting outside on her front porch a bit early today. This told me that the truck belonged to someone unidentifiable from a peek through her window.

I had just about made up my mind that one of my Uncles or Aunts had purchased a new vehicle until I reached the kitchen door. There standing right opposite my Aunt Nita was THAT CHEATER! Standing there with my mouth wide open, and eyes as huge as golf balls bulging out of my head I was ask if i wasn’t going to say hello. I didn’t know his name yet as I had not been properly introduced. I did however remember his face from an old photo album that held some family photos of him and Aunt Nita on their wedding day, as well as other pictures of them and their only son. Each time i caught Aunt Nita looking at this album, I would, out of curiosity ask the name of this man. Each time I was answered with “that Cheater.” I did namage a “hello Sir.”

Aunt Nita was in the process of telling him that he was most certainly welcomed to come to town and visit their new granddaughter (who lived three blocks away) however, the next time my dad, or anyone else in the house invited him for dinner, she was to be warned ahead of time. She then proceeded to tell him that he could go out back on the porch and wait with the men till dinner was served!

When I finally was able to speak I asked about what we were preparing for dinner. I was stunned when Aunt Nita replied “Cheatin’ Chicken.” What’s Cheatin’ Chicken I asked. Well it’s what you make when your trying to make White Wine Chicken but you have to use a white sauce from a jar, add a cup of white wine and some other seasonings and call it good! Needless to say, I did not ask any other questions about the evening meal. My task was to peel vegetables, heat the rolls, and make sure there would be plenty of ice tea. Oh yeah, I was to set the table too.

As usual, Aunt Nita received a raving review of her White Wine Chicken that night. She and I just looked at each other, then to my total amazement she said to the gentleman setting opposite the table from her, “I thought you would enjoy this Jim, it’s called CHEATIN’ CHICKEN, you know what they say, bird’s of a feather… At that moment my grandfather, along with other family members (including Aunt Nita) burst out laughing. Jim’s face turned three shades of red, he smiled and kept on eating.

The Cheating Chicken is most honestly the best White Wine Chicken you’ll ever hang a lip on, and my dimples have had opportunity to dance over the years every time I have made this nost awesome meal for my family.

CHEATIN” CHICKEN

1 large fryer (3lbs or more) cut up, washed and drained
1/2 C. flour
1/4 C. Canola oil
salt and pepper to taste
1 clove garlic (minced)
2 cups sliced mushrooms
1/2 cup dry white wine
1 C. of your favorite Alfredo Sauce from a jar
1/2 tsp. ground ginger
1 T. chopped fresh parsley

Preheat oil in large heavy skillet. Coat chicken with flour. Place chicken in skillet to brown, salt and pepper to taste. Brown chicken about 12 minutes. Add garlic, mushrooms, and ginger to skillet, scrape bottom of skillet well. Let cook about two minutes. Add white wine and Alfredo Sauce. Stir well. Turn heat setting to medium low and simmer for 25 minutes. (You want slow bubbly cooking) Stir often. Place chicken on platter. Spoon sauce over chicken. Top with chopped fresh parsley before serving.

from a collection “Tastebud Tidbits” by Joyce M. Edwards

I am currently writing for several newspapers and am compiling the articles for a book. I write humorus stories about experiences I had as a child in the kitchen. I was raised in a very small southern community where you knew Hobo’s by name when they jumped off the train, every new babie was doted upon by the entire “town”, and you knew who’s car was parked in who’s driveway at any given time of the day or night! The kitchen was the gathering place of most of the women in our little community. Who needed the news paper (it was only printed once every other week) we had our own media pool, and it was home grown and made in the USA!

Mediterranean Chicken - A zesty and versatile way to enjoy chicken.

1 LB Pasta of choice, cooked according to package directions

2 LB Cooked Chicken Breast, Boneless, Skinless, Cubed
1 16 OZ can Black Olives, Drained
1 Large Tomato, Diced
1 Cup Balsamic Vinaigrette Salad Dressing
8 Oz Feta Cheese, Crumbled

Mix all ingredients in a large bowl and serve. This can be served hot or cold and is great as a main course with crusty bread or as a side dish. You can also slip other vegetables in, either raw or cooked. This is great with the addition of broccoli, spinach, zucchini or squash.

Fruit Braised Chicken - Finding it hard to get in your fruit each day? This is a great way to add it in.

3 LB Chicken Breast, Boneless and Skinless
1 Cup Orange Juice
½ Cup Honey
2 Tbl. Lemon Juice
½ Tsp. Curry Powder
Salt and Pepper to taste
3 Cups combined of Prunes, Raisins, Pears, Peaches and Apples Orange Zest

Preheat oven to 350*. Melt Butter in a pan and brown chicken. Combine juices, honey, curry, salt and pepper. Place chicken in a baking dish and pour in juice mixture. Bake uncovered for 30 minutes. Add fruit combination and bake for an additional 30 minutes, or until the chicken is cooked through.

Chicken and Spinach - A tasty way to eat something green.

2 LB Chicken Breast, Boneless, Skinless, Cut into strips
6 to 8 Cups Raw Spinach
¼ Cups Balsamic Vinegar
2 Tbl. Sesame Seeds
¼ Cup Shredded Carrot

Coat skillet with Olive Oil and place chicken in. Once the chicken is cooked, add in the spinach. If moisture is needed to help wilt the greens, add a few Tbl. of water or chicken broth. Chicken broth will enhance the flavor as well. Once wilted, add the vinegar, sesame seeds and carrots. Toss together, heat through and serve. Serve over rice or noodles or just as a main dish with other sides.

Paprika Chicken - Colorful and fragrant, this tasty dish will have them asking for more.

3 LB Chicken Breast, Boneless, Skinless 2 Cups Fat Free Chicken Broth 2 Tbl.Butter 2 Tbl. 2 Tbl. Olive Oil 2 Tbl. Paprika 1 Cup Low fat Sour Cream 1/2 Cup Onion, Diced Salt and Pepper to taste

In a large pot melt butter and oil. Add the onion and paprika. Cook until onions are translucent. Add salt, pepper and chicken broth. Bring to a boil and add the chicken. Cover and simmer for 45 minutes or until the chicken is cooked through. Add 1 cup of sour cream, stirring constantly until smooth. Serve over whole-wheat noodles or brown rice.

Chicken Stew - For white and dark meat lovers alike. Using thighs along with breast gives more of a flavor and satisfies all chicken lovers.

3 LB Chicken Breast and/or Chicken Thighs, Skinned and Boneless

½ Large Onion, Chopped
2 Cups Stewed tomatoes
1 Cup Okra, Cut Up
1 Cup Chicken Broth
2 Large Potatoes, Cut up
2 Cups Frozen Corn
1 Tbl Worcestershire Sauce

In a large stew pot, brown chicken in olive oil. Using a mixture of breast and thighs gives much more flavor. Add the onions and cook until they are translucent. Add tomatoes, okra, chicken broth and potatoes. Simmer, covered, until chicken is tender and potatoes are cooked. Add the corn and Worcestershire sauce. Season with salt and pepper to taste. Cover and bring to a boil. Serve with a salad and crusty bread on the side.

Michael Russell
Your Independent guide to recipe-guides.com/ Recipes

Italy has a well-established and deserved reputation for producing high-quality food and tasty cuisine. Best known for pizza and pasta, Italian food also includes many excellent meat and seafood dishes, as well as excellent cheeses, and fabulous desserts.

It has often been noted that Italy is a country of great regional variations - and that is certainly true, indeed the country was only unified in 1861 - and this fact is reflected in the diversity of Italy’s regional cuisine. It should also be noted that Italy has been invaded many times over the centuries, as well as trading with many other countries, and this too is reflected in the national cuisine.

Some of the regional variations that you may encounter in Italian food include:

- Northern Italy’s native products include balsamic vinegar, bolognese sauce (ragu), lasagna, mortadella (a heat-cured pork sausage, served as a cold cut) parmigiano (parmesan cheese) polenta (a dish made from boiled cornmeal), prosciutto (dry cured ham) and tortellini (stuffed pasta). Rice is grown in both Lombardy and Piedmont (although different types in these two regions), which is used to make risotto.

- Tuscan cuisine often features meat, white beans and unsalted bread.

- Mozzarella and pizza, not to mention sfogliatelle (Italian filled pastries) originate from Naples.

- Roman cuisine often uses pecorino (cheese made from sheep’s milk) and offal. Rome is also known for its ultra-thin pizzas.

- Calabria (the region corresponding to the “toe” of Italy) is known for its spicy variety of salami.

- Sardinia is well-known for its lamb and pecorino (cheese made from sheep’s milk).

- Sicilian cuisine is noted for its Arab influences in its cooking (with the use of lemon and pistachio), as well as for its seafood (including tuna and swordfish). Sicily is also the home of gelato (ice cream) and granita (a delicious semi-frozen dessert made using sugar, water and flavorings).

Originally published at