COOKING WITH TEA
We have heightened our
Teas and
Teasans into these one-of-a-kind
dishes. These are a perfect complement to your favorite Numi flavor.
Salads, Starters, & Side Dishes
Soups
Main Courses
Desserts
Breakfast
Lemongrass Salsa
2 bags Mexican Fields Teasan
1/4 cup boiling water
1 large tomato, finely chopped
1 small bulb of garlic, finely minced
1/4 cup finely chopped red onion
1/8 cup finely chopped cilantro
1/2 tsp. salt
1/2 tsp. honey
1 tbsp. finely minced jalapeno pepper (optional to taste)
Preparation Time: 15 minutes
Pour the boiling water over tea bags. In separate bowl, mix remaining
ingredients. Press teasan from bags and add to salsa mixture.
Serve as is, or mash with potato masher, to desired consistency.
Serve with chips. Makes approximately 1 cup of salsa.
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Chamomile Lemon Myrtle Salad Dressing
1/2 cup water
4 bags Sweet Meadows
2 tbsp. extra virgin olive oil
juice from 1 lime
1 tbsp. honey
salt and pepper to taste
Preparation Time: 15 minutes
Bring water to a boil in a small pot. Place Sweet Meadows bags and
continue to simmer for 8 minutes to reduce liquid. Squeeze out tea
bags and remove. Allow to cool. Stir in remaining ingredients.
Enjoy this sweet and tangy dressing on your next salad.
Makes 4 servings.
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Mintea Couscous
2 bags Simply Mint Teasan
1/2 cup boiling water
1 tbsp. olive oil
1 medium yellow onion, chopped fine
1 clove garlic, finely minced
1 large tomato, seeded and finely chopped
2 tbsp. black raisins
1/2 cup cooked or canned chick peas
1/2 tsp. ground cinnamon
1/4 tsp. saffron threads
1 tsp. salt
2 cups cooked couscous (small semolina pasta balls)
Preparation Time: 20 minutes
Steep 2 tea bags in the boiling water. Set aside. Saute onions and
garlic in the oil over medium heat until golden. Add tomato, raisins,
chick peas, cinnamon, saffron, and salt. Cook 5 minutes. Add strained
teasan and simmer another 3 minutes. Combine mixture with couscous or
pasta and serve warm or at room temperature. Makes 4 servings.
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Rooibos Green Beans
2 cups water
2 bags Red Mellow Bush Teasan
4 cups green beans, cut into 1" pieces
1/3 cup finely chopped onions
1 tbsp. olive oil
2 tbsp. lemon juice
1/2 tsp. salt
dash of pepper
Preparation Time: 25 minutes
Bring water to a boil. Add teasan bags and green beans.
Cook until beans are a bit tender. Scoop green beans out and
stir in a bowl with onions. (Reserve teasan.) In a separate
bowl, mix together olive oil, lemon juice, 2 tbsp. of teasan,
salt and pepper. Pour over salad and stir to coat. Makes 4 servings.
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Tangy Yunnan Mushrooms
2 bags Chinese Breakfast Tea
1 tsp. orange rind
1/2 cup water
1/2 tsp. cornstarch
1/2 tsp. vinegar
3/4 tsp. sugar
pinch of salt & chili flakes
5 cups sliced mushrooms
1/8 cup finely chopped green onions
1 tbsp. peanut oil
Preparation Time: 25 minutes
In mug, pour boiling water over tea bags and orange rind.
Let sit for 5 minutes. Squeeze out bags. Mix in cornstarch,
vinegar, sugar, salt, and chili flakes. Saute mushrooms in
oil in frying pan until lightly browned. Stir in green onions.
Pour in tea mixture and simmer until sauce thickens.
Makes 4 servings.
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Sweet African Red Potato Gratin
4 medium buttery potatoes preferably organic, scrubbed & unpeeled
6 bags of Sweet African Red
1/2 tsp. salt
6 tbsp. olive oil
freshly ground black pepper to taste
Preparation Time: 20 minutes
Preheat oven to 350° F. Bring 5 Cups of water to a rolling boil
with salt and teabags. Cut unpeeled potatoes into quarters and
add to tea liquid. Boil for approximately 30 minutes until fork
tender. Drain potatoes well. Mash potatoes with a fork in an oven
proof baking dish with 3 tbsp. of olive oil and freshly ground pepper.
Bake for 30 minutes. Add remaining 3 tbsp. of oil salt & pepper to
taste and mash well. Bake for 30 minutes until golden brown.
Serves 4.
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Rainforest Green Pasta Salad
1 1lb bag of pasta of fusilli pasta
6 bags Rainforest Green
1/2 tsp. salt
1 tbsp. olive oil
2 carrots, grated
1 1/2 cups of fresh or frozen peas steamed
1/2 cup chopped red pepper
1 tbsp. rice vinegar
For dressing:
1/3 cup olive oil
2 tbsp. fresh lemon juice
1 clove fresh garlic mashed lightly with salt
1 tsp. grainy mustard
pinch of cayenne pepper
Preparation Time: 15 minutes
Bring 1 gallon of water to rolling boil with the 6 teabags.
Add pasta, salt and oil. Cook according to package directions.
Drain pasta. Toss with rice vinegar and cool to room temperature.
Add carrots, peas & peppers. Toss with dressing and chill.
Makes 6-8 servings.
For dressing:
Pour olive oil over garlic. Whisk in lemon juice, mustard and cayenne.
Remove garlic and toss with pasta.
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Lentil Lime Soup
1 cup red lentils
1/4 cup rice
6 cups water
2 large onions (cut into thin strips)
1 tbsp. vegetable oil
1 1/4 tsp. salt
1 tsp. cumin
1 vegetable, chicken, or beef bouillon cube (optional)
2 bags Dry Desert Lime Teasan
1/3 cup chopped parsley
toasted pita chips
Preparation Time: 45 minutes
Bring 3 cups of water to a boil in a deep pot. Add lentils and rice.
Reduce heat to low and cover for 20 minutes, stirring occasionally.
Meanwhile, in a frying pan, saute onions in the oil until golden and
tender. Add cumin, salt, and bouillon, and stir until bouillon
dissolves. Mix into lentils with an additional 2 cups of water.
Bring to a boil. Stir in parsley. Just before serving, stir in lime
teasan (2 bags steeped for 5 minutes in 1 cup boiling water).
Serve with pita chips. Add meatballs and/or noodles, if desired.
Makes 4 servings.
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Carrot Coconut Ginger Oolong Soup
1 1/2 tbsp. peanut oil
1 chopped leek (2 cups)
2 chopped carrots (2 cups)
1 finely chopped clove of garlic
3/4 chicken or vegetable bouillon stock
1/2 tsp. curry powder
1/2 tsp. salt
pinch red chili flakes
3 cups water
4 bags Water Sprite
1 cup coconut milk
Preparation Time: 30 minutes
Saute leeks in oil over medium heat. Add carrots, garlic, bouillon and
spices. Saute for 10 minutes. Add 2 cups of water and allow to simmer
for 10 minutes. In the meantime, boil the remaining cup of water and
pour over bags of Water Sprite in a mug. Let steep for 4 minutes,
then gently squeeze bags and remove. Stir tea into soup and transfer
soup into a blender. Whip for less than a minute, with tiny vegetable
pieces still visible. Return to pot and add coconut milk. Reheat and
serve. For a thick and hearty healthy soup, substitute 1 cup of water
with 1 cup of coconut milk. Makes 4 servings.
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Green Tea Salmon
1 lb. salmon fillet
2 tbsp. soy sauce
4 tbsp. sherry
2 bags Temple of Heaven Tea
1/2 cup water
1/2 tsp. cornstarch
3 tbsp. sesame seeds
Preparation Time: 30 minutes
Slice salmon into small strips. Place in frying pan and marinate for
10 minutes in soy sauce and sherry mixture. Simmer over moderate
heat until sauce is absorbed. In mug, pour boiling water over tea
bags and steep 5 minutes. Squeeze out tea bags and stir in cornstarch.
Pour tea mixture over salmon and cook another 5 minutes or until sauce
slightly thickens. Roast sesame seeds in dry frying pan over low heat
until seeds begin to jump, no more than 5 minutes. Mix seeds into
salmon and sauce. Serve alone or with bread or
Numi's Nutty Jasmine Rice. Makes 4 servings.
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Lapsang Smoked Chicken
2 boneless, skinless chicken breasts
1/4 tsp. ground coriander
1/4 tsp. ground mustard
1/4 tsp. grated fresh ginger
1/4 tsp. finely minced garlic
1/4 tsp. salt
dash of black pepper
1 tbsp. soy sauce
1 tbsp. peanut oil
2 bags Smokey Tarry Tea
1 cup water
Preparation Time: 20 minutes
Mix spices with soy sauce and oil. Rub into both sides of each
chicken breast. Brown the breasts 2 minutes per side in a dry
deep frying pan. Set chicken aside on steamer rack insert and
in same pan, pour in water and reduce heat. Add tea bags.
Place steamer rack over the simmering tea, and cover. Steam
cook several minutes until chicken is done. Serve with
Numi's Nutty Jasmine Rice, spooning tea
sauce over chicken. Makes 2-4 servings.
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Earl Grey Shish Kebab
1 cup water
4 bags Aged Earl Grey
juice from 1 lemon
1 tbsp. honey
salt and pepper
1 pound beef or chicken cut into kebab chunks
1 medium red onion
1 red or yellow pepper
1 green pepper
4 shish kebab skewers
Preparation Time: 30 minutes
Bring water to a boil and pour over tea bags in a
mug for 5 minutes. Squeeze and remove tea bags.
Stir in remaining ingredients and cool to room temperature.
Pour tea infusion over meat and marinate for 1 hour.
Assemble skewers, alternating meat and vegetables.
Barbecue or cook in oven, turning skewers and frequently
applying remaining marinade juice. Makes 4 servings.
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Nutty Jasmine Rice
2 1/8 cups water
2 bags Monkey King Tea
2 1/2 tsp. vegetable oil
1/2 tsp. salt
2 cups uncooked rice, preferably Basmati
1 tsp. crushed saffron
1/4 cup slivered almonds
1/4 cup pine nuts
1 tbsp. chopped parsley
yogurt
Preparation Time: 25 minutes
Bring water to a boil in a pot. Remove from heat.
Steep tea bags 5 minutes with pot covered; then,
squeeze out tea bags. Stir in 1 tsp. oil, salt, and
rice and recover. Cook over low heat for 10 minutes.
Meanwhile, steep saffron in 1/8 cup water for at least
5 minutes. Pour saffron mixture over rice and recover.
Cook another 5 minutes, until rice is tender. In separate
frying pan, fry nuts in 1 1/2 tsp. oil, until golden.
When serving scatter nuts and parsley over rice. Serve
with yogurt, Numi's Lapsang Smoked Chicken or
Numi's Green Tea Salmon. Makes 4 servings.
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Honeybush Milk Tart
2 cups milk
2 bags Bushmen's Brew Teasan
2 eggs
1/3 cup sugar
2 tbsp. flour
2 tbsp. cornstarch
pinch of salt
1 tbsp. vanilla
1 tbsp. butter
1/4 cup crushed pistachios
cinnamon
Preparation Time: 45 minutes
Place tea bags in milk. Bring milk to a simmer. Set aside.
In separate bowl, beat eggs and sugar, until fluffy.
Add flour, cornstarch and salt, and mix well. Squeeze
teasan bags and remove from milk. Add milk to sugar mixture,
mixing well, one cup at a time. Return mixture to stove and
stir constantly over medium heat until it thickens. Beat if
lumpy. When mixture is thick and smooth, add vanilla and
butter and stir until butter melts. Pour into your favorite
pre-baked 8" - 9" pie crust (Graham Cracker, preferable).
Sprinkle with crushed pistachios and cinnamon. Refrigerate
for at least two hours before serving.
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Chai Spiced Tiramisu
2 egg yolks
2 tbsp. sugar
3 drops of vanilla extract
1 cup marscapone cheese
3/4 cup water
5 bags Golden Chai Tea
1 tsp. spiced rum
2 tsp. sugar
12 ladyfingers
Cinnamon/Sugar Mix:
4 tablespoons sugar
2 teaspoons cinnamon
Preparation Time: 30 minutes
Beat egg yolks with sugar until creamy. Add vanilla extract.
Fold in cheese until mixture is smooth and velvety.
Bring water to a boil. Pour over Golden Chai bags in a small bowl.
Let steep for 2-3 minutes. Set aside to cool.
Add spiced rum and 2 teaspoons of sugar. In a clear bowl,
spread butter on bottom and sides of bowl. Sprinkle some of
cinnamon/sugar mixture on top of the butter.
Carefully dip ladyfingers in Golden Chai blend.
Place on bottom of clear bowl. Add 1/3 of cheese mixture.
Sprinkle cinnamon/sugar mixture. Repeat this step 2 times until
leftover cheese mixture is the top layer. Sprinkle rest of
cinnamon/sugar mixture on top. Refrigerate for 2-3 hours before
serving. Makes 8 servings.
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Ruby Chai Soufflé
1 cup heavy cream unsweetened
2 bags Ruby Chai
1 tsp. cinnamon (ground)
1 tsp. cloves (ground)
1 tsp. ginger (ground)
1 tsp. cardamom (ground)
1 tsp. nutmeg (ground)
3 tsp. cornstarch
4 egg yolks
few drops vanilla extract
5 oz. confectioner's (icing) sugar
10 egg whites
pinch salt
Preparation Time: 45 minutes
Preheat oven to 375° F. Tear open tea bags and pour contents
into cream. Bring cream to a simmer. Add spices. Dissolve
cornstarch in a little water. Add to cream. Stir until it
thickens. Beat egg yolks, vanilla extract, and 3oz sugar
until pale. Add to the cream. Stir over very low heat for
5 minutes. Set aside. Beat egg whites with salt and 2 oz.
sugar until fluffy. Fold into the cream mixture.
Lightly grease soufflé dishes with butter, and sprinkle
with sugar. Pour batter into dishes and bake for 20-25 minutes
until it rises. Serve at once. Indulge with Vanilla ice cream and
fresh raspberries. Makes 4 servings.
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Berry Black Cheesecake
2 packages (8 oz. each) reduced fat cream cheese, softened
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
1/2 cup water
4 bags Berry Black
1/2 tsp. gelatin
8" - 9" Graham Cracker pie crust
Preparation Time: 20 minutes
Beat cream cheese, sugar and vanilla with electric mixer until
creamy. Add eggs, one at a time, mixing on low speed.
Bring water to a boil. Pour over Berry Black tea bags in
separate container. Let steep 5 minutes. Squeeze and remove
tea bags. Stir in gelatin until it dissolves. Pour half of
cream cheese batter into pie crust. Fold in Berry Black
concentrate into remaining batter, then gently pour mixture
on top of first layer. Bake at 325° F for 45 minutes or until
center is almost set. Cool for 30 minutes then chill for 4 hours.
Serves 10.
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Moonlight Spice Pancakes
1 cup flour
1 tbsp. sugar
1 tbsp. baking soda
1 tbsp. wheat germ
1 1/2 tsp. cinnamon- ground
1 egg white
1 tbsp. fresh-squeezed orange juice
1 tsp. grated orange peel
1 cup water
3 bags Moonlight Spice
Cooking spray
Preparation Time: 30 minutes
Bring water to a boil. Add Moonlight Spice. Steep for 5 minutes.
Squeeze and remove tea bags. Combine dry ingredients in a bowl, and
stir well. In a separate bowl, whisk egg white, orange juice,
orange rind and steeped tea. Pour tea mixture into flour mixture.
Stir-just until moistened. Take care not to over mix.
Lightly spray cooking spray over a pre-heated skillet/griddle,
on medium heat. Pour batter onto griddle using ¼ cup measure.
Cook until tops are bubbly and edges are dry, 2-3 minutes.
Turn and cook other side for 2-3 minutes. Garnish with fresh
orange slices, banana, kiwi and maple syrup for a delicious taste.
Makes 4 servings.
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Breakfast Blend Biscotti
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
1/3 cup butter softened
2 eggs
1/4 cup water
3 bags Morning Rise
1/3 cup chopped almonds
Preparation Time: 75 minutes
Preheat oven to 350° F. Combine flour, baking soda and salt, and stir.
In another bowl, beat sugar and butter, until creamy. Beat in eggs.
Bring water to a boil. Tear open the tea bags, pour into the water,
and stir. Steep for 5 minutes, then immediately stir into sugar
mixture. Gradually fold in flour mixture and nuts. Lightly grease
baking sheet. Shape dough into 2-inch wide logs on the baking sheet.
Bake for 20 minutes. Slide logs onto cutting board and cut diagonally
into ½ -inch thick slices. Return to baking sheet, cut side down.
Bake for 20-25 minutes, turning biscotti over halfway through.
Cool before serving. Makes 17 pieces.
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