NPR recently stated that the hot new food trend of 2014 is TEA.
That’s right, chefs have started cooking with green, black, and oolong teas in everything from aperitifs to desserts.
For those of us trying to eat the most nutritious foods possible and lose weight fast, this bodes very, very well!
In order to celebrate, this week I’m going to provide you with SIX FAT-BLASTING Recipes that ALL use this incredible food trend.
In fact… all 6 recipes I’ll provide you with are some of my personal favorites at home.
…And they all use Wu-Long Tea!
This week, I’ll provide you 6 easy, step-by-step recipes to turn your next four-course meal into a fat-blasting feast!
Continue reading all week to find recipes for your salad, soup, entree, and dessert; all nutrient-dense, dairy-free, gluten-free and paleo-friendly!
You won’t find tea like Wu-Long in your grocery stores, so if you’re looking to cook with our fat-blasting, metabolism-boosting Wu-Long Slimming Tea, go here to order yours today.
Course 1 Food Prep:
Wu-Long Slimming Soup Stock
Makes enough for approximately 16 servings of soup
- 1 lb. Free-Range Chicken Legs & Thighs
- Black Peppercorn
- 1 Liter Metabolism-Boosting Wu-Long Tea
- 1 Tbsp. Apple Cider Vinegar
- 1 Onion
- 4 Stalks Celery, chopped
- 3 Carrots, chopped
- 1 Bulb Garlic
- Sauté one white onion in a pan until onions are translucent.
- Add garlic cloves to taste. I will use a whole bulb, personally!
- Once the onions & garlic are lightly browned, add chopped carrots and celery, apple cider vinegar and 1 lb. chicken thighs and legs. The vinegar is used to break up the bones and release their nutrients and marrow into the broth. The vinegar is a critical part of the soup!
- Add 1 liter Wu-Long tea (steeped for 4 minutes) and 3 liters filtered water.
- Spices: I don’t generally add spices because I sometimes make mild soups like Avgolemono, and other times I want to make a soup loaded with unique spices that I don’t want in my ‘stock’ soup. I do add cracked black peppercorns, no matter what I do with the soup – I always love a little kick!
- Cook soup broth on medium-high for 3 hours, covered. Your house will smell amazing in no time!
- After a few hours, or once you’ve reached desired depth of flavor, skim excess fat from the top of your soup and strain the broth. Discard the celery, bones, garlic, onion, carrots, and peppercorn. Now you have a delicious stock to use in soups, or to drink on it’s own for it’s nutritional benefits.
**Important: I always store the broth in a glass container because of the toxic effects of BPA in many plastic containers.
Don’t forget your incredible fat-blasting Wu-Long Tea! < This Week ONLY Buy 2 Get 2 FREE!!!
Did you know it could be this useful in all your cooking?
Dairy-Free Creamy Broccoli Soup
- 1 Liter Wu-Long Slimming Tea Broth (recipe above)
- 2 lbs. Broccoli, chopped with stems separated from florets
- 1 Lg. Onion, chopped
- 1.5 Lbs Potatoes (peeled & chopped in 2-inch cubes)
- ¾ Cup Unsweetened Almond Milk
- ½ Lemon
- 2 Bay Leaves
- Salt & Pepper
Bring Wu-Long Slimming Tea Broth to a boil with Broccoli Stems, Onion, Potatoes, Bay Leaves, and ½ juice of Lemon (save the yellow zest for a garnish!) and let simmer for 15 minutes.
Once veggies are tender, bring to medium-high heat and boil. Add broccoli florets and reduce heat in approximately 7 minutes, or when florets are tender.
Place soup on cool side of stovetop and discard bay leaves. After letting it sit for two minutes, use immersion blender to puree the soup with ½ cup Almond Milk.
Once pureed, bring soup again to a boil and add more almond milk to achieve desired consistency. You may reduce the soup over low heat without boiling for a thicker soup, or add more milk for a thinner soup.
Salt and pepper to taste. Then garnish with toasted pine nuts, small broccoli florets, lemon zest, or any other desired garnish or herb.
Don’t forget your incredible fat-blasting Wu-Long Tea!
Order Yours Here TODAY