The tea movement
The tea movement is growing stronger every day, but you can do a whole lot more with it than just steep, drink, and repeat. Diane Henderiks, host of “Chef Inspired Healthy” at The Daily Meal, has worked the morning show circuit offering healthy alternatives to some of our favorite dishes. With her formal background as a registered dietitian, she’s applied her creative, healthy approach to cooking to ways we can use this zero-calorie and highly flavorful ingredient in powder, bag, and leaf form.
Swap water for brewed tea
When making pasta, rice, risotto, oatmeal, quinoa or any grain or legume that is traditionally cooked in water, choose a tea with a flavor profile that matches the dish; brew it, and replace the water with it. Cranberry, peach, chai, mint, and lemon all add a dimension of flavor that water could never bring, and it’s a great alternative to adding sugar, honey, or other calorie-infused sweeteners. Try cooking rice in lemon tea to go with a Turkish tagine dish; cook oatmeal with peach tea for a fruity start to your day.