Summer School- All About Tea Chapter Five

I PROMISE we are going to finish up our "summer school" before the dead of winter!! Chapter Five focuses on the health benefits of teas. This is a big reason a lot of people are seeking out teas and trying new types. Green tea in particular is very good for you. Let's talk about some of those benefits. Of course, we know tea has zero calories. I prefer my tea unsweetened so I'm not adding a bunch of empty calories to my cuppa, but if you like a sweeter tea consider the type of sweetener you use and switch plain sugar for something a little more healthful. Or not- it's your tea, drink it how you like it! Teas are loaded with antioxidants, and many other compounds that help our bodies stay healthy. Most are low in caffeine or caffeine free, as well. 

Green tea, including matcha, is one of the most popular teas in the world. Green tea has so many valuable benefits it's hard to believe it comes from a humble little plant. Your immune system is enhanced by consuming green tea on a regular basis, and it helps your body maintain regular sleep cycles. We all know how important sleep is to keeping us healthy and sane. It can also give your metabolism a little kick in the pants, helps your memory and eases anxiety.

Detox is a hot topic these days with all kinds of crazy concoctions being touted as the miracle detox cure. Just do a quick Google search and you will find some pretty disgusting sounding (and tasting) mixtures that promise much more than they deliver. Herbal teas, instead of vinegars and hot peppers, taste so much better and have proven benefits. Milk thistle, dandelion, ginger, mint and turmeric are wonderful herbs to steep and drink. Your skin will be hydrated, your mind will be eased, and your guts will thank you.

Back to green tea and matcha, where you can get a little metabolism boost, and cinnamon tea for lessening the appetite are both natural and healthful options for people looking to lose weight. Again, zero calories in tea make it the perfect beverage. Tea made from the peeled skin of the garcinia cambogia fruit may contain properties that inhibit the production of fat cells. 

Janet's beautiful china*

Do you ever turn to sports drinks to rehydrate after a work out? You might want to take a look at the labels next time. Many of those "healthy" hydration drinks contain shocking amounts of sugar, and others contain artificial sweeteners, plus artificial colors, and chemicals and other things you might not want. Herbal teas make a much better, and healthier, hydration option. Teas that include turmeric have anti-inflammatory properties and can help rejuvenate muscle tissue and aid in healing by reducing swelling and pain. Basil teas helps increase your endurance when exercising and helps your body cope with the demands. Much better than a sugary energy drink! Rooibos tea help balance electrolytes as well, and again, without all the chemicals and unnecessary sugars. Looking for an extra boost of hydration? Brew that tea with coconut water and you'll really be steeping a powerhouse beverage.

And finally, if you are anything like me, you need some help in the relaxation department. My job can be stressful and high pressure and after a long day of dealing with insurance issues, I can have a little trouble letting go and letting down. This is when I reach for floral and herb teas. Lavender and rose are not only delicious and beautiful in the glass, but sooooo relaxing. Even the smell of lavender helps your mind and body let go of everything that's weighing you down. Chamomile is a proven sleepy time tea. Herbal teas are free from caffeine, remember, and there is nothing better than a warm, soothing cup of tea to help you unwind, settle into your comfy zone and zzzzzzzzzzzzz.

**** Photo of Pop Gosser "Fleurette" china courtesy of Janet Barcheski Green. Her treasures can be found by clicking HERE.

Caramel Macchiato Cheesecake

I swore I was never going to get hooked on coffee. I had friends and coworkers that couldn't function without coffee. My mom was a major coffee nut. Heck, she would brew several POTS a day and have a cup full at all times every day. Plain black coffee. I always loved the smell, hated the taste. It was bitter and weird and not something I thought even cream and sugar could make palatable. That all changed. The more I explored different foods and recipes and cultures, the more I played with and sampled new ingredients, the more I began to see coffee as something more than gut torching brown liquid. I discovered....... the cappuccino. We are talking the real deal here, not the sugary junk you get from a convenience store, the real coffee shop, Italian cappuccino made by a barista. I fell hard. Bought myself an espresso machine and, surprise surprise, a cookbook of coffee beverages. Lattes, macchiatos, flat whites, foam, whip, butter- you name it. I became somewhat obsessed.

I won this in a giveaway and it's perfect for baking.

I became a coffee snob. I only bought "the best" coffees, fancy cups to drink from, imported flavorings to change things up, specialty roasts and imported beans, to grind myself at home for the freshest possible cup of coffee. Then I discovered ICED coffee. Holy moly. A whole new world opened up for me and along with that came iced lattes and macchiatos. I joined the membership program at every local coffee place. Baristas began to recognize me. My espresso machine wore out. Starbucks came to Des Moines. The obsession grew.

I began exploring recipes using coffee in different ways. Brewed coffee in marinades, gravies and sauces. Ground coffee in rubs and spice blends. I learned that a little bit of coffee combined with chocolate in baked goods really made the chocolate flavor pop. I began to look at coffee in a whole new way. Fast forward a few years and I am now, like many others, hopelessly in love with coffee. I still don't like a plain cup of black coffee but make me a macchiato and I'm yours forever.

One day I decided to make a cheesecake. I had the greatest idea in mind- matcha green tea and raspberry. The beautiful green color of the tea and the bright raspberry red would look gorgeous together, right? I stocked up on everything I needed, cookies to crush for the crust, two pounds of cream cheese. Looked through the cupboard........no matcha powder to be found. Grrrrr. I needed a Plan B and fast! That's when my love affair with foo foo coffee came in. I always have coffee around, and just happened to have some caramel sauce. It was a natural and obvious conclusion- Caramel Macchiato Cheesecake, featuring the incredible gourmet chocolate from Sinful Food. I used about two squares from the Espresso bar, grating it with a small cheese grater and added half to the batter itself and the rest sprinkled over the top of the caramel sauce, so you get the added boost of flavor of the crushed espresso beans and the super high quality chocolate. Garnish each slice with a dollop of whipped cream and a chunk of Sinful Food espresso chocolate for a beautiful presentation.

You can get the Sinful Food gourmet chocolate by clicking HERE. You can buy Sunny Day Organics products by clicking HERE.

Caramel Macchiato Cheesecake

1 1/2 cups crushed vanilla wafers

1/3 cup melted butter

2 lbs cream cheese, room temperature

1/2 cup packed light brown sugar

1/2 cup sugar

2 teaspoons vanilla

2 tablespoons flour

4 eggs

1/4 cup cold espresso or very strong coffee

1/2 cup prepared caramel sundae sauce

2 squares Sinful Food Espresso Chocolate, grated, divided

Set oven to 325 degrees. Fill a baking dish with hot water and place in the oven on the lowest rack. Prepare an 8 inch springform pan- butter the sides and bottom well.

On a small bowl toss the crushed cookies and melted butter until combined. Press evenly on the bottom of the prepared pan. Set aside.

Place the cream cheese in a medium mixing bowl- using a stand mixer makes this batter super easy. Use the paddle attachment and beat cheese until fluffy. Gradually add the sugars, vanilla, flour and eggs. Mix in the coffee and half the grated chocolate. Pour the batter over the crust in the pan, smoothing the top. Bake in the oven for 50-60 minutes or until cake feels first and has a slight "jiggle"- it will continue to set on cooling. Cool on a rack, then cover and chill completely. I usually refrigerate this overnight before continuing.

Use a knife to loosen the sides of the cake from the pan. Place on serving plate and carefully remove the sides. Spoon the caramel all over the top or the cake. Sprinkle the remaining chocolate over the caramel sauce. Serve with whipped cream and additional caramel sauce, if desired.

After I made this cheesecake I asked for a few volunteer taste testers and chose four coworkers, Katie, Lia, Janelle and Taylor. Everyone loved it. I asked all four the same questions- how was the level of coffee flavor, too much or too little? Is the cheesecake sweet enough? Too sweet? Everyone agreed, the coffee flavor was on point with the caramel sauce being a perfect complement and the cheesecake was the right level of sweet for a dessert without being too sugary. I'd call this one a success!!

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