Tea has been used in refreshers and punches for centuries. Here are some creative iced tea recipes from our friends at Numi Tea. There’s sure to be one you’d like to leisurely sip on a warm afternoon or bring to your next summer barbeque.
According to Marc David, the way you navigate your life is the way you navigate your metabolism. The good news is you can change how you live and transform your metabolism starting right now.
Metabolism isn’t something you fix. You can measure certain aspects of it, yet metabolism itself is measureless. You can tweak certain parts of it, yet it remains always whole. You can command it to do your bidding, yet it will always answer to a higher source.
With its bright, sprightly flavors, this recipe from Leslie Cerier is a wonderful springtime dish. To make the sunflower seeds more easily digestible, soak them overnight.
Serves 6 to 8
3 3/4 cups water
1/2 teaspoon sea salt
2 1/2 cups quinoa, rinsed
1 cup raw sunflower seeds
3/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
Dandelions. Their yellow flowers are ubiquitous in lawns; some people make wine from them; children make necklaces out of their stems; and we’ve all blown wishes with their fluffy white seed heads. But it’s the nutritional benefits of dandelion leaves that surprises most people and is a great reason to use them in a salad. Higher in beta-carotene than carrots, greater in iron and calcium content than spinach, dandelions also provide a myriad of vitamins: B1, B2, B5, B6, B12, C, E, P, and D, and minerals: biotin, inositol, potassium, phosphorus, magnesium, and zinc.
The deep red juiciness of a fresh, ripe strawberry is one of the greatest food pleasures. One way to bring out the natural sweetness and juice of strawberries is to macerate them. Maceration is the process of breaking down or softening food in liquid. The resulting mouthwatering strawberry sauce can be used over ice cream, in strawberry shortcakes, or as a filling for the classic French crêpe, which is easier to make than you might think.
This delicious spring soup is a great way to use one of the first fresh vegetables of the year. Eat as much as you like; asparagus is one of the most nutritionally well-balanced vegetables available. It is high in folic acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, thiamin, and other nutrients. Asparagus is also low in calories and is naturally free of fat and cholesterol.
Broadway star Sandra Joseph, from Phantom of the Opera, talks to Omega's George Kaufman about overcoming fear on and off the stage.
George: You’ve said when you were nine years old you saw the play Annie and decided you wanted to be in the theater when you grew up. Eventually, you played the leading lady in The Phantom of the Opera on Broadway, a dream come true. What was the magic that happened that night when you were nine?
Late winter and early spring is maple sugaring season in Omega's neighborhood. A delicious sweet gift from nature, maple syrup is made by boiling down the sap from maple trees. It takes approximately 40 gallons of sap to make one gallon of syrup. Such a special treat should be highlighted in a special recipe like this one for Maple Nut Scones.
This recipe will keep you warm during the cold months and makes good use of your winter vegetables. Curry powder is largely composed of turmeric, a spice native to Indonesia and southern India with anti-inflammatory and antioxidant properties. There is also growing scientific evidence that suggests turmeric may help protect against neurodegenerative diseases such as such as Alzheimer's. Turmeric is a good source of iron and manganese as well as vitamin B6, dietary fiber, and potassium.
Paella (which translates into Spanish as "pan") is a Spanish rice dish that varies from person to person and region to region—in Spain and beyond. It is traditionally cooked in a large, shallow pan over an open fire, but any large oven-proof sauté pan and a regular oven will work. Depending on your choice of stock, meat, and vegetables, you can come up with your own version. While seafood paella is probably the most popular version worldwide, you can even make a completely vegan paella using vegetable stock and substantial vegetables like artichoke hearts or mushrooms.