By Chef Walter Husbands
Tea contains antioxidants, which help fight disease by protecting the body's
cells from damage. Learn more about the benefits from Chef Walter Husbands!
Reducing risks
Recent research has shown that tea may help reduce the risk of some forms of
cancer and can help reduce cholesterol. Black tea leaves are fermented longer to build their bold flavor; green teas
are not fermented at all, making their flavor delicate. Red teas are blends
of the two to balance the best of both flavors. Try a few of the following to add a twist and bring teas to the center of
your table.
Bulk tea is available in most grocery and specialty stores, try mixing your
favorites to make a new blend
Add slices of fresh orange, lime or peaches to your fresh brewed iced tea
while it is cooling down
If you make a batch that is too strong, don't throw it out, add a strong
flavor like mint or ginger and pour it into ice cube trays, after you freeze
it, add it to a tall glass of club soda and watch as your guests marvel over
your mistake.
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Hot tea makes a great before-dinner drink, it has a satiating effect on the
appetite, allowing you to decrease your meals portion sizes, satisfy your
guests and keep your meal healthy.
In addition to the antioxidants of tea, fruits and vegetables provide
similar properties. Increase your antioxidants by adding all three to your
diet.
Links, information and more for you
Submit YOUR favorite recipe to our sister site, SheKnows.com!
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About the author:
Chef Walter Husbands, CEC, began his culinary career as a chef at resorts
in Las Vegas, Nevada and Scottsdale, Arizona and then as a Director of Food
Services and Executive Chef at some of the largest health care systems in
the United States. Nominated by the Oklahoma Gazette in 2003 as the "Best
Chef in Oklahoma", he is now a restaurant owner in Oklahoma City. With a cooking style that is a mixture of classically trained expertise and home cooking sensibility, his eye is ever trained on the final outcome -- healthy, fun, easy to prepare dishes that are as much a pleasure to make as they are to eat.
