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| Going green |
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Hailed for its cancer-fighting properties, green tea is also a tasty addition to many sweet and savoury dishes. Increasingly, it seems, there's evidence that green tea is good for us as well as pleasing to the palate. Research presented at a recent American Institute for Cancer Research conference on food, nutrition and cancer shows that an active substance in green tea targets a specific stage in the cancer process more effectively than current cancer drugs do, the AICR says. The AICR also points out that studies conducted in Asia, where green tea consumption is widespread, have found that regular consumption of green tea is associated with a lower risk of many different cancers. Whether or not you're fond of your cup of tea, remember that green tea can be added to your diet in a variety of other ways. In China, green tea is used in many types of cooking, the AICR says. In making stir-fries, the home cook will often toss some loose green tea leaves into a wok and toast them lightly before adding other ingredients. In Japan, green tea is most commonly found in commercial products, although a popular type of soup made with green tea, ochazuke, is made at home. It's often served at the end of a meal or as a late-night snack, and many Japanese view it the way Americans think of homemade chicken soup: as a combination comfort food and cure-all. Commercial Japanese foods that use green tea include little cake-like desserts, typically served at an afternoon tea break, as well as ice cream, gum, candy and even bread. Chefs in the United States have discovered a variety of ways to use tea in their recipes, including broths, marinades, sauces and desserts. The following recipes developed by the American Institute of Cancer Research for the American home cook offer easy ways to use green tea in everyday dishes. GREEN TEA DIP AND SPREAD (Makes 18 tbsp.) 3 green tea bags 1 c. (250 ml) reduced-fat cream cheese or ricotta cheese 2 tbsp. (25 m) finely minced fresh chives or basil leaves 1. Place tea bags in a heatproof glass or ceramic container that holds more than 1 cup (250 ml). Bring 1 cup of water to a not-quite boil and remove from heat immediately. (Water that has come to a boil should be cooled for about 1 minute before using.) Pour water over tea bags and allow the tea to steep for 3 to 5 minutes. 2. Remove tea bags, squeeze out liquid and discard. Allow tea to cool to room temp. If not using immediately, refrigerate (covered) until ready to use. Allow refrigerated tea to come to room temp. before using. 3 Place cheese and minced herb in a blender and mix on medium-high speed to blend thoroughly. Continue blending until mixture is smooth. Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired. (Remaining concentrate can be diluted and reheated to make iced or hot tea for drinking, or stored, chilled, for another use.) 4 Transfer the tea-cream cheese mixture to a covered container and refrigerate for at least an hour. Bring mixture back to room temp. before using, either as a spread or as a dip for vegetables and toasted tortilla chips. JASMINE TEA POUNDCAKE WITH GINGER (Makes 12 slices) Canola oil spray 1/4 c. (50 ml) loose jasmine green tea leaves or unflavoured green tea (do not use tea from tea bags) 2 c. (500 ml) all-purpose flour 2 tsp. (10 ml) ground ginger 1 tsp. (5 ml) baking powder 1 tsp. (5 ml) salt 1/4 tsp. (1 ml) baking soda Zest of 1 small lime 4 eggs 1 c. (250 ml) sugar 3/4 c. (175 ml) canola oil 2 tbsp. (25 ml) fresh lime juice 2 tsp. (10 ml) vanilla extract 1. Preheat oven to 350 F (180 C) and place rack in lower third of oven. Lightly oil a 9-inch (22.5-cm) loaf pan with canola oil spray, then line bottom with waxed or parchment paper. 2. Using a blender, food processor or nut grinder, pulverize tea leaves as fine as possible, preferably into a powder. In a large bowl, sift together flour with the powdered tea, ginger, baking powder, salt and baking soda. Stir in the zest. 3. In a separate large bowl, beat the eggs, first at low-medium speed to blend, then at high speed until light in colour. Slowly add sugar, beating after each addition, until mixture becomes thick, pale and creamy. At high speed, gradually beat in the oil, juice and vanilla. Fold in the dry ingredients, 1/3 at a time, just until well blended. 4. Transfer batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 to 55 minutes. (If edges of tea bread begin to turn dark brown before the bread is done in the center, lightly cover top of loaf with foil to avoid over-baking at the perimeter.) Remove the pan from the oven. 5. Place the baked bread on a rack for 10 to 15 minutes or until cool enough to handle. Remove bread from the pan, peel off paper and allow to cool completely on the rack. Cut into slices to serve immediately, or wrap tightly in plastic wrap. (To slice bread, a thin, serrated blade works best.) 6. The tea bread can be stored at room temperature or in the refrigerator if tightly wrapped in plastic wrap and then foil, or in the freezer. Frozen bread should be thawed in the refrigerator before bringing it to room temperature and serving. Source: American Institute for Cancer Research |
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