Lavendar Cove – October Newsletter

Lavendar Cove – October Newsletter 2014 T-blog

teabytheocean

 

October autumn…..
Hello Members:

Just having a touch of winter, in September in Calgary, it was a reminder that winter is coming soon.    It is not great that many tree branches bent over and broke off to the ground, but the all the plants got heavy snow, early frost.   For all those new plants with a non-established root may not come back next year.

Speaking of plants, tea plants, herbal plants and coffee, many of these plants succumb to damage through-out the world.  Many plants are diseased by insects, leaf rot, and soil or root damage, climate changes.

Info on Coffee

The Trading Commodities, Coffee ranks the second largest.

The most popular Coffee is the Arabica but also has a higher rate coffee called Robusta.  Arabica coffee is grown at a high altitude of over 3000′ ft., the plant is grows slower and because the elevation is higher the air is cooler and this allows the “complex sugars” to extend into the bean.  –Reference: Coffee Cafe by Sherri Johns

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In touch with nice selection of teas, tisane’s and coffees for that cold fall night.

-A few new warm soup recipes and pasta.

 

Expressed as the “perfect cup”

Reference: Coffee Cafe by Sherri Johns

Double or Doppio Cappuccino

Two espressos, steamed milk and plenty of foam.

Extra strength.

Dry Cappuccino

Espresso, plenty of foam, less steamed milk and this intensifies the flavor of the brew.

In touch with nice selection of teas, tisanes and coffees for that cold fall night.

 

A few new warm soup recipes, coffee recipes & pasta will be included in this newsletter.

 

Sicilian Cauliflower Pasta”

By Food Network Magazine – March 2012 Issue

Kosher salt

12           ounces whole-wheat penne

½             head cauliflower

2              tablespoons extra-virgin olive oil

3              tablespoons golden raisins

1              clove garlic, finely chopped

Pinch of red pepper flakes

1              cup fresh parsley, chopped

¼             cup fresh dill, chopped

1              tablespoon fresh lemon juice

2              tablespoons grated pecorino romano or parmesan cheese, plus more for topping (optional)

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs.  Reserve ¾ cup of the cooking water, then drain the pasta.

  1. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it’s fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat.  Add the cauliflower, raisins, garlic, red pepper flakes and ¼ teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned about 4 minutes.
  2. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and ½ cup of the reserved cooking water. Add more cooking water to loosen, if needed.  Season with salt.  Serve with more grated cheese.

Calories: 414

Serves:  4

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Membership with Lavendar Cove – teabytheocean.wordpress.com

Become a member & Sign-up on our site:

www.teas-online.com and receive Tea samples in the mail.

 

NEW PACKAGING

It is a hot topic, new packaging will be available soon for all Black blends, Flavored Black blends, Green, Flavored Green tea blends.

MANY OPTIONS FOR TEA

Different selections will be available for our blends.

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“Marochino”

Recipe: Coffee Cafe by Sherri Johns

 

 

1 tsp. bitter chocolate sauce

2 espressos

1 cup milk

**Place chocolate in small glass.

**Add the espresso

**Pour in the steamed milk, while trying to make some latte art on the top.

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The main species of Coffee are:

Coffea Arabica and Coffea Robusta.

The Robusta is inexpensive, slow growing, and not very flavorful. It is also processed into Instant or Canned Coffee. Often “Commercial-grade” roasters will use this type of Coffee to blend, to reduce costs and make more profit.

Some of those all night dinners serve their house blends and this is the cheaper coffee.

Reference: Coffee Cafe by Sherri Johns

 

“Roast Chicken Dinner with carrots and shallots”

By Food Network Magazine – March 2012 Issue

(“Sarah Copeland”)

2-1/2      pounds carrots, peeled and bias cut into 2-inch pieces

3              small bulbs shallots, peeled

2              large strips orange peel

3              small sprigs rosemary

¼             cup extra virgin olive oil

1/3          cup Kalamata olives, pitted (optional)

1              teaspoon iodized salt

¼             teaspoon freshly ground black pepper

4              bone-in pieces organic chicken (split breasts or thighs)

¾             teaspoon sweet or smoked paprika

Preheat the oven to 425 degrees Fahrenheit. Toss together the carrots, shallots, orange peel, rosemary and 2 tablespoons of the olive oil and the olives.  Season with ¼ teaspoon salt and a pinch of black pepper.  Scatter the vegetables in a single layer on a baking sheet or roasting pan.

  1. Toss together the remaining olive oil, salt, pepper and paprika with the chicken pieces. Place the chicken between the vegetables on the baking sheet and roast until the chicken is just cooked through but still juicy, and the carrots are fork-tender, 40 minutes.  Serve with a large green salad, and faro or spelt, or a slice of rustic whole-grain bread.

Serves:  4

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Info on Coffee

The Trading Commodities, Coffee ranks the second largest.

The most popular Coffee is the Arabica but also has a higher rate coffee called Robusta. This coffee is grown at a high altitude of over 3000′ ft., the plant is grows slower and because the elevation is higher the air is cooler and this allows the “complex sugars” to extend into the bean.

–Reference: Coffee Cafe by Sherri Johns

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 “Corned Beef and Cabbage Soup”

By Food Network Magazine – March 2012 Issue

1              medium onion, quartered

3              stalks celery, quartered

3              medium carrots, quartered

3              tablespoons unsalted butter

Heaping ¼ teaspoon ground allspice

1              pound plum tomatoes, halved

3              cups low-sodium beef broth

4              cups chopped green cabbage (about ¼ medium head)

½             pound Yukon gold potatoes, chopped

¾             cup quick cooking barley

¼             pound corned beef, cut into thin strips (use leftovers or deli meat)

Kosher salt and freshly ground pepper

Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat.  Add the chopped onion, celery, carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.

  1. Add the potatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil.  Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.  Stir in the corned beef and season with salt and pepper.

Calories:  352

Serves: 4

Books of Interest

“Cooking with Green Tea”

By Ying Chang Compestine

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“Healing Teas”

by Marie Nadine Antol

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“Healing Herbs”

By Linda Woolven

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“New Tastes in Green Tea”

By Mutsuko Tokunaga

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“You’re Invited”

(Scrapbooking Magazine)

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“The Tea Book”

By Sara Perry

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“Herbal Defense”

By Robyn Landis

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“Meditations with Tea”

“Paths to Inner Peace”

By Diana Rosen

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Info on the Coffea tree:

The Coffea tree is a shrub and classified as an Evergreen.  In order for the Coffea tree to produce a crop, it must grow for 5 years and this crop is only about 15 oz.’s.

This plant produces a flower of a sweet jasmine-scent this bud produces the fruit of the plant. The berry changes from to a the original green like the plant itself, to orange or red. The ripen berry turns to a Raspberry dark red.

When the berry is ripe it must be processed the same day it is “hand-picked”. Picking time is like many plants not all of the fruit is ripe the same day, so the pickers will go back several times to the same plant.   The bean is found inside the fruit that grows on the Coffea tree. Most coffee plants are not within reach of the roadside and are grown on slanting hill-sides.

We were able to view a Coffee trees growing on the side of the Blue Mountain when we traveled to Jamaica in January.

Both Jamaican coffee and Hawaiian Coffee are one of the most expensive and pleasant coffees.   Most Coffee Plantations still use the “hand-picking” for the picking the fruit off of the shrubs, it is very backbreaking work. Depends on where the coffee is grown, in some countries the mules take the extremely full bags and the bags are draped over the backs of the mules.

In India, women pick the beans by hand then carry the sacks on their heads.

In Jamaica, on the Blue Mountain Coffee plantation the guide explained to us, that the people who work this plantation climb up this steep mountain side, the women pick for most of the day, placing the fruit into 70 pound crates and the male workers place these crates onto the trucks and take to be processed.

Reference: Coffee Cafe by Sherri Johns

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Recipe – “Cherry, Tomato and Shrimp Salad”

Cherry, Tomato and Shrimp Salad

 

1              pkg. cherry jell-o

2              cups tomato juice

1-1/2       tsps. Grated onion

1-1/2       tsps. Vinegar

¼             tsp. salt

1              8 oz. can shrimp or crabmeat

½             cup finely chopped celery

½             cup grated carrot

 

Dissolve jell-O in heated tomato juice, let cool, and add the remaining ingredients.  Refrigerate.

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Recipe – “Jiffy White Kidney Bean Salad”

Jiffy White Kidney Bean Salad

 

1              19 oz. can well drained white kidney beans

2              tblsps. olive oil

2              cloves garlic, minced

1              cup chopped fresh parsley

Salt, pepper and lemon juice to taste

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Recipe – “Carrot and Celery Soup”

 

Carrot and Celery Soup

 

3              cups celery (use tops and leaves)

2              cups carrots

¼             cup chopped onion

Add to the above, 6 cups of water and cook until just tender.

 

Process in blender:

1              cup powdered milk

1/3           cup butter or margarine

Add these ingredients to the above liquid.

 

-Flavor with a little basil, dill, salt and pepper (to taste), 3 tblsps.,  chicken-in-a-mug (or equivalent in cube).  Bring to a boil and serve.

 

Can be frozen.

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Memberships – Spa & Tea

Spa & Tea Membership (Yearly)

ID# STMembership

–Receive 5 samples per month, small packets of teas, tisane’s and Spa products. —             A variety of teas or tisane’s – Black Blended, black Flavored, Green Blended, Green Flavored, Herbal Tisane’s, Rooibos Tisane’s, White and White Flavored (All teas or tisane’s are Loose-leaf form) –Spa products are either tea, herb, organic, natural, epsom salt or scented. These samples are    pre-selected. –This membership (purchased) will start on day of the month and the current year and will go for one year only, when purchased; guidelines will be attached with first shipment.  Type: Membership    Size: Medium

Price: $60.00 (reg. price)

Other Memberships are available, under Gifts & Boxed Gifts

@ Lavendar Cove – Teas & Gifts

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Tea Memberships

Tea Membership60

ID# LC Tmemb60

Receive 5 samples per month, small packets of teas, tisane’s and spa products.

Type of teas: Black Blended, Black flavored, Green Blended, Green flavored, White Blended Type of tisane’s (herbal): Herbal tisane’s – floral & herb, Rooibos blended, Rooibos flavored. Spa products: Scented sachets, Sample size – Bath Blends, Sample size Foot Soaks, Sample size Botanical blends.   Type: Boxed    Size: Medium

Price: $60.00 (reg. price)

Available on our site: Lavendar Cove – Teas & Gifts

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Recipe – “Overnight Fruit Bowl”

“Overnight Winter Fruit Bowl”

“Fare for Friends – Cookbook”

 

3                 egg yolks, beaten

2                 tablespoons white sugar

2                 tablespoons white vinegar

2                 tablespoons pineapple juice or syrup from can

1                 tablespoons butter

Salt to taste

2                 cups seeded grapes or drained pitted cherries

2                 cups pineapple chunks, drained

2                 cups mandarin oranges, drained

2                 cups tiny marshmallows

1                 cup whipping cream, whipped

 

Combine the first six ingredients in a double boiler.  Cook and stir until thick.  Do not boil!  Fold this cooled sauce into whipped cream, and then fold into the fruit.  Place in large serving bowl and garnish the top with fruit if desired.  Place in the refrigerator for 24 hours.  Serve cold.   Serves 8 to 10.

Pairing with tea blends:

Lover’s Leap

Gunung Dempo (Sumatra)

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Recipe – “Chocolate Chip Cheesecake Brownies”

“Chocolate Chip Cheesecake Brownies”

“Fare for Friends”

 

Chocolate Chip Batter

1                 cup shortening

1                 cup brown sugar, packed

½                cup sugar

1                  teaspoon vanilla

3                  eggs

2                 cups all-purpose flour, un-sifted

1                 teaspoon baking soda

1                 teaspoon salt

1-1/2        cups chocolate chips (pure & semi-sweet)

 

Cream cheese batter

2                 packages (each 8 oz.) cream cheese, softened

¼                cup sugar

2                 eggs

1                 cup pecans, chopped

 

Preheat oven to 350 degrees Fahrenheit.  Cream shortening, sugars, and vanilla; add eggs and beat well.  Combine flour, baking soda and slat.  Add to creamed mixture and stir in chocolate chips.  Spread one half of the chocolate chip batter in the bottom of a lightly greased 13” x 9” baking pan.  To make the cream cheese batter, combine cheese with sugar and eggs in food processor or mixer and blend until creamy.  Pour on top of chocolate chip batter in pan.  Sprinkle with nuts.  Spread or drop remaining chocolate chip batter by small spoons-full over cheese filling.   Do not be alarmed by tiny sections not filled in by batter – it will spread in the cooking process.   Bake in oven for 45 minutes.  Cool and cut into pieces.    Makes about 36 pieces.

Pairing tea blends to go with recipe:

Chocolate Mint

Belgian Chocolate Rooibos

 

 

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Recipes & Teas

Part # 3 – March Newsletter 2014
Lavendar Cove – www.teas-online.com
ID# LC Tmemb35
Receive 3 Teas or Tisane’s samples, per month, just enough for a couple of cups and in small packets. Type of teas: Black Blended, Black flavored, Green Blended, Green flavored, White Blended Type of tisanes (herbal): Herbal tisanes – floral & herb, Rooibos blended, Rooibos flavored.
Type: Boxed    Size: Small   Price: $35.00 (reg. Price)
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“Raspberry Parfait”
“Prevention Walk off Weight”  – Liz Vaccariello (editor in chief – Prevention)
1/2        cup raspberries
1            tsp. Squeezed lemon juice
1            cup low-fat vanilla yogurt
Toss raspberries and lemon juice in bowl.  In parfait dish, alternate layers of yogurt and raspberries.
Serving: 1
Calories: 230
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“Yogurt Pops”
“Prevention Walk off Weight”  – Liz Vaccariello (editor in chief – Prevention)
1        cup low-fat plain or flavored yogurt
3/4        cup 100 % fruit juice, such as cranberry-raspberry
Dash of vanilla extract or honey
Combine yogurt, juice and vanilla extract in medium bow.  Pour into four 3-oz paper cups and freeeze until partially set, about 1 hour.
Insert wooden sticks into each cup and freeze 4 hours, or until solid.
Servings: 4
Calories: 51
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“Chocolate Peanut Butter Pie”
“Prevention Walk off Weight”  – Liz Vaccariello (editor in chief – Prevention)
1        cup fat-free milk
1/3     cup creamy peanut butter
1        pkg. (3.9 oz.) instant chocolate pudding mix
1        container (8 oz.) light frozen whipped topping thawed
1        prepared graham cracker or chocolate cookie pie crust (9″ diameter)
 Chocolate shaving (optional)
Beat milk add peanut butter in large bowl with electric mixer on low speed until smooth.  Add pudding mix and continue to beat until thickened, about 2 minutes.  Gently fold in half the container of whipped topping.
Spoon mixture into prepared crust and smooth the top.  Cover and refrigerate overnight.
Top with remaining whipped topping and chocolate shavings, if using.  Serve chilled.
Servings: 8
Calories per Serving: 280
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Thank you for taking the time to read this blog – teabytheocean.wordpress.com
A lasting friendship begins with tea.
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tea and recipes

teabytheocean March 2014 Newsletter

(part 2 of 3)

Part # 2 – March Newsletter 2014
March Tea of Month selection
Creme Au Caramel (Rooibos)Caffeine Free A flavored Rooibos blended with sweet flavors of caramel pieces.
Corciscan Pear Spice (Rooibos) – Tropical breeze on the island of Corsica & a tea with cinnamon pieces, dried orange blossoms, apple, pear, Rooibos, natural flavors, Safflower petals and Blackberry leaves.
Blue Mango (Green) – The luxury Sencha Green tea blended with mallow flowers & the pineapple pieces enhance the mango flavor. (Flavored Green)
Join our Tea Club for 6 months, see info below.
  
It is time to introduce to your our Newest Tea Club, offering to you by email and if you would like to receive this brochure, just let us know, we will mail you one.
  
Special offers go out to our Members, special discounts, samples mailed out, free product offers and lots of information on one of our blogs, now we have five blogs on the go.
Spending time with friends over a couple cups of tea……
New item with Lavendar Cove – Teas & Gifts
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 ID# LC Tclub 6 months
Pre-selected selection of three teas or tisane’s for this special offer, Tea of the Month Club – monthly
(for 6 months from date of purchase). Upon your order you will receive three selected teas or tisane’s each month. Every month will be a different selection of blends.   Type: Boxed    Size: Medium    Price: $252.00 (reg. price)

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“Black-Eyed Peas & Vegetable Salad”
“Prevention Walk off Weight”  – Liz Vaccariello (editor in chief – Prevention)
1        onion, quartered
1        green or red bell pepper
1        large clove garlic
1        small jalapeno Chile pepper, cored and seeded (wear plastic gloves when handling)
2        cups rinsed and drained canned black-eyed peas
1/4    cup canola oil
3        Tbsp white vinegar
           
Place onion, bell pepper, garlic and jalapeno Chile pepper in food processor.   Process until finely chopped but not a paste.
Combine black-eyed peas and chopped vegetables in large bowl.  Add oil and vinegar and season with salt and freshly ground black pepper to taste.  Toss to combine.
Servings: 6
Calories: 190
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ID# LC BFloral Bath # 1
A wonderful combination of Botanical Floral Bath Blends No. 1, No. 3, No. 5, along with two loose teas – Aroma Blend Chai and Tropical Floral T-Garden
(Black blend – 50 g.), plus Angels Dream (Black blended)
And Crime of Passion (Green – 25 g.).    Type: Boxed    Size: Medium     Price: $50.99 (reg. price) 
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