Did you think Matcha green tea was the healthiest beverage in the universe. Me too. Science told us so! But now, science has come to the conclusion that there's an even higher superpower, antioxidant powerhouse of a beverage. It's still tea. You're shocked I know, me too.
If you like tea you'll love this recipe, and if you hate tea...you'll love this recipe. What is this magical tea? It's hibiscus!
Beautiful and nutritious! When I first learned this valuable information, I thought, "Hibiscus tea?! Great...I'll never find that anywhere except Jamaica or Hawaii..." Um, I was wrong. You've seen the Celestial Seasonings "Zinger" teas, yes? Well that my friend is hibiscus tea. Yep, right there in your very own, local grocery store you have the items necessary to make the most antioxidant rich beverage.
In this recipe, the hibiscus tea is cold brewed with lemonand some erythritol (or if you're feeling naughty, sugar) and it really does taste like a mild fruit punch. The lemon adds a zesty tang but also helps make those antioxidants from the tea more bioavailable. The erythritol of course sweetens it up but also adds it's own antioxidants! I like to add a few drops of coconut extract just for extra tropical fun! This is a delicious, cold drink that's great to sip on throughout the summer. Also, check out how hibiscus tea affects the antioxidant levels in the bloodstream. See how much you're learning?
Also, see a couple photos from our trip to beautiful Denali, Alaska after the recipe.
4 tea bags of Celestial Seasonings Wild Berry Zinger Tea (or your favorite hibiscus tea) or 2 Tbsp. dried hibiscus
In a large pitcher, stir the lemon juice, erythritol, and extract into the 8 cups of water.
Submerge the tea bags and cover. Allow to steep overnight and then sip all throughout the next day to keep your body fighting off those darn free radicals!
Hibiscus Fruit Punch - An Antioxidant Powerhouse
Recipe Type: Beverage
Author: Katie - Produce On Parade
Serves: 8
This hibiscus tea is cold brewed with lemon and some erythritol or if you're feeling naughty, sugar and it really does taste like a mild fruit punch. The lemon adds a zesty tang but also helps make those antioxidants more bioavailable and the erythritol of course sweetens it up but also adds it's own antioxidants!
Ingredients
8 cups of cold water
juice from 1 lemon
3 Tbsp. erythritol
a few drops of coconut or banana extract
4 tea bags of any hibiscus tea or 2 Tbsp. dried hibiscus
Instructions
In a large pitcher, stir lemon juice, erythritol, and extract in the 8 cups of water.
Submerge the tea bags and cover.
Allow to steep overnight and then sip all throughout the next day to keep your body fighting off those darn free radicals!
3.2.1251
Todd and Bailey and I went up to Denali last weekend! We had a great trip! We went rafting down the Nenana River and hiked up a mountain to snap this gorgeous view. Have you been to Alaska?
Bob and his strange, strange tongue...and his Mini-Me, Nala!
What's better than a new recipe post? A new recipe post with a GIVEAWAY! Hooray! Are you as excited as me? I know giveaways are super dope and you can't wait, but first...a review and a recipe!
So, here's the story. In my omnivorous days I loved me some cheese. Big time. Blue cheese, brie cheese, parmesan cheese. All the cheeses. Oooo, gouda cheese! It's safe to say I had a thing for stinky cheeses, m'kay? As a vegan, I thought cheese was just one of those things I had to give up. Not so says Daiya, maker of delicious vegan mozzarella and cheddar cheese. I was thrilled to have both these lovely cheeses back in my life, and let me tell you I can pound some Daiya...that sounded better in my head...Anyways, I've been using nutritional yeast as a replacement for parmesan and have even seen a couple of recipes for homemade vegan parmesan floating around. But let's get real, I don't have time to make parmesan cheese right now. Maybe one day. One, glorious day...but not now.
And then, like a gift sent down from heaven, a cheerful yellow tub of vegan Parmela Parmesan Style Aged Nut Cheese arrived at my doorstep and all was well in the world. I was pumped, obviously but then I thought, "Could this really taste like my beloved, dearly departed parmesan cheese?" I couldn't wait to find out.
My friends, I want to stop and take this time to have a serious moment with you. Parmela's vegan parmesan cheese...it takes like actual, straight-up legit parmesan cheese. I would like to add that I AM NOT compensated for this review. I just really, really love it. If there was a blind taste test between the two, the only difference would be that the vegan cheese doesn't really melt. As for taste, it would honestly be very close. In truth, I had a hard time stopping myself from eating it all straight out of the little tub. Shameful.
Parmela Parmesan Style Aged Nut Cheese
What: Parmela Parmesan Style Aged Nut Cheese is a parmesean cheese replacer. It comes "grated" in a little tub and just use it anywhere that you'd use grated parmesan cheese. Parmela is a vegan fermented cheese made from almonds, cashews, nutritional yeast, soybeans and tamari. No dairy! I love that it's actually aged because many vegan parmesan cheese replacers are not, and they just don't seem replicate that unique parmesan taste. I actually asked Todd with excitement and wonderment after tasting it plain, "How do they do it?!" Magic. That's how. 1 tsp. contains 13 calories.
Why: Because parmesan cheese is freakin' delicious but it's not vegan and honestly it's not all that good for you no matter how amazingly tasty it is or what the National Dairy Council says. Did you know they use cheese mites and maggots to get that "aged nutty flavor" of some aged, hard cheeses. It's actually a proof of it's quality. I'm sorry, in case you missed that...mites and maggots may be in part what makes that hard cheese you're gnawing on so delicious. Maggots, people! While the maggot process may not be bad for your health, it certainly strengthens my decision that I don't need to be eating cheese anytime soon. I'll stick to Parmela instead. Also, all ingredients are GMO-free!
How: According to Parmela, "The formation of Parmela's authentic rich cheese flavor occurs during fermentation, which is also where the soy is broken down into a form that is more easily digested." No mites or maggots needed.
Cost: Online, Parmela retails for $3.50-3.99 for one 2.3 oz. tub.
Recurrence: No more plain nutritional yeast for me. When I need parmesan cheese, I'll reach for Parmela.
--- At the bottom of the page, enter the giveaway to win your own adorable tub of scrumptious Parmela! ---
To showcase the amazing power of Parmela I needed a most awesome recipe and this Cheesy Broccoli-White Bean Soup fit the bill perfectly. It's a wonderfully cheesy and creamy broccoli soup. Perfect for a night in.
1 head of broccoli, florets chopped and stems thinly sliced
2 Tbsp. olive oil
1/2 tsp. turmeric
1 medium yellow onion, diced
2 garlic cloves, minced
1 15 oz. can white beans, drained and rinsed (I used Great Northern White Beans)
2 1/2 cups vegetable stock
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. Parmela vegan parmesan cheese
splash of soy sauce
1 Tbsp. Parmela for sprinkling
fresh lemon thyme leaves, or herbs of choice for garnish (optional)
First, wash and chop the broccoli and steam it for about 5 minutes or until it's just softened and still brightly colored.
Dice the onions and mince the garlic. In a medium saucepan, heat the olive oil with the turmeric and then add the diced onion. Saute for a few minutes or until tender, then add the minced garlic and saute a couple more minutes, until fragrant.
Next, add the rinsed white beans and the vegetable stock to the saucepan and bring to a simmer. Stir in the salt, pepper, 2 tsp. of Parmela and the soy sauce. Once it's reached a simmer remove it from the heat. Allow to cool slightly.
In a blender add all the steamed broccoli and then the contents from the saucepan. I did this slowly in one big batch while leaving the lid off the blender (I live on the edge). Alternatively, it can be done in batches, but whatever you do make sure to allow steam to escape or the top of the blender could blow off. No, this has never happened to me personally (maybe because I don't use lids), but I have read horror stories.
Garnish generously with more tasty Parmela and a sprinkling of fresh herbs. Voila! The taste of parmesan was never so good, or good for you.
Cheesy Broccoli-White Bean Soup and A GIVEAWAY!
Recipe Type: Soup
Author: Katie - Produce On Parade
Serves: 4
A wonderfully cheesy and creamy broccoli soup. Perfect for a night in.
Ingredients
1 head of broccoli, florets chopped and stems thinly sliced
2 Tbsp. olive oil
1/2 tsp. turmeric
1 medium yellow onion, diced
2 garlic cloves, minced
1 15 oz. can white beans, drained and rinsed (I used Great Northern White Beans)
2 1/2 cups vegetable stock
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. Parmela vegan parmesan cheese
splash of soy sauce
1 Tbsp. Parmela for sprinkling
fresh lemon thyme leaves (or herbs of choice) for garnish (optional)
Instructions
Steam the broccoli for about 5 minutes or until just soft and still brightly colored.
In a medium saucepan, heat the oil with the turmeric and then add onion. Saute for a few minutes then add minced garlic and saute until fragrant.
Next, add beans and stock to saucepot and bring to a simmer, stir in salt, pepper, 2 tsp. Parmela and soy sauce. Once at a simmer remove from heat.
Blend everything in a blender. Allow the steam to vent. Can be done in batches.
Garnish generously with more tasty Parmela and a sprinkling of fresh herbs.
3.2.1251
*This Giveaway Is Now Closed*
That's right folks, win your very own Parmela! Say it with me, "We love giveaways!" There are five different ways to enter, do all of them and you'll have five entries! Congrats to Jeanne! She is the winner of the Parmela Cheese giveaway!
*DISCLAIMER* PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF AND TODD ONLY, UNLESS OTHERWISE NOTED. OUR REVIEWS ARE COMPLETELY BASED ON OUR OWN OPINIONS OF THE PRODUCT REVIEWED. WE ARE NOT PAID TO WRITE POSTS. THIS PRODUCT WAS SUPPLIED TO US AS A GIFT BY THE COMPANY TO TEST AND REVIEW. OTHERWISE, IF WE MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, WE ARE MERELY WRITING ABOUT SOMETHING WE LIKE, PURCHASE AND/OR USE. THE FACT THAT WE DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN OUR POST.
Okay, so this title isn't as accurate as it could be. It really should read, Healthy Chipotle BMGTT, which obviously stands for Barbecue, Mixed Greens, Tomato and Tofu. Um, maybe not so obvious...I'll think I'll just stick with Healthy Chipotle BLT.
This is kind of a snobby sandwich, but in a good way. It's like like a traditional BLT, but much, much tastier and a lot healthier, too! First, let's just get rid of the bacon shall we? What's that noise? I think I hear a faint outcry in the distance. As a wise, old "pin" I once came across on Pinterest said, "Relax, it's a strip of pig carcass, not an oxygen tank." Let's get real people. Think you still like bacon? You're a daisy if you do. Check out this link about bacon, but my favorite might be," The Director-General of the World Health Organization warns that we may be facing an end to modern medicine as we know it thanks in part to the mass feeding of antibiotics to farm animals to accelerate growth." Lovely. Nah, I'll stick with crispy, pan seared tofu. Tofu get's a bad rap from omnivores but if Todd, King of Baloney and Other Processed Meats can eat it and like it, then I guarantee that you can too.
Moving on from how gross bacon is...chipotle barbecue sauce. This is a weeknight dinner type of BBQ sauce. Feel free to make your own, but if you're in a hurry like me and not a BBQ sauce connoisseur like my dad, then the sauce from the store will be just fine. And of course add in some ground chipotle chili powder!
Romaine is so boring. How about some fresh mixed greens? Yes, that is definitely better. And the tomato says, of course. Extra points for using a super snobby heirloom tomato or better yet one from your own garden. I just picked one up from the store. I'm not perfect.
First we need to press that tofu. This is important if a crispy tofu crust is desired, which it is, but we have to take that moisture out to get it! So, take yo' tofu and sandwich it between four paper towels, folded to the size of the tofu. Two above the tofu, and two below. Then, get a cookie sheet and place atop the tofu brick then balance a heavy book on top, or if you're daring like me, a potted plant. Okay, using a potted plant...it's probably not my best idea...use a book. Allow to press for 30 minutes, if possible.
While the tofu is pressing, spray a large frying pan with a nonstick cooking spray. In a small bowl, combine the barbecue sauce and the ground chipotle. Now's a good time to slice up that tomato, too.
Once the tofu is done pressing, pat it dry with a fresh paper towel and slice in half hotdog style, then in half hotdog style again. You should have four thin bricks of tofu, but you'll only need two. Heat up that frying pan and add two bricks of tofu, ensuring that they don't overlap. Allow to cook on each side for a few minutes, until they gets golden and crispy. Feel free to cook the other two bricks afterward and use them chopped up in a salad or for even more sandwiches!
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Toast your bread and then add the desired amount of chipotle barbecue sauce. Add the mixed greens to one side and the tomato slices on top, then add one brick of tofu followed by the bread. Complicated stuff, I know, but try to stay with me. Repeat for the second sandwich. Feel free to share that second sammy or just hoard it all for yourself. I shared, because I'm a lady.
Who would want a typical BLT when you can have a BMGTT?
The Healthy Chipotle BLT
Recipe Type: Entree
Author: Katie - Produce On Parade
A healthy and delicious take on the traditional BLT.
Ingredients
1 block of tofu (you'll only use half)
1/4 cup barbecue sauce
1/4-1/2 tsp. ground chipotle chili powder
1 vine-ripened tomato, sliced
4 slices of your favorite bread, toasted
2 small handfuls of mixed greens or lettuce
Instructions
Press the tofu to get excess moisture out, for 30 minutes, if possible. Sandwich tofu between paper towels and place a heavy book or other object on top.
Spray a large frying pan with a nonstick cooking spray.
In a small bowl, combine barbecue sauce and ground chipotle.Slice tomato.
Once the tofu is done, pat dry with a fresh paper towel and slice into four thin bricks, but you'll only need two.
Heat up pan and add two tofu bricks, ensuring that they don't overlap.
Allow to cook on each side for a few minutes, until they gets golden and crispy.
Toast bread and then add the desired amount of chipotle barbecue sauce. Add mixed greens and tomato slices, then one brick of tofu followed by the bread. Repeat for the second sandwich.
Bob and his strange, strange tongue...and his Mini-Me, Nala!
