6 Ways To Use Slimming Teas In Cooking To Maximise The Burn
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Sipping away furiously at that slimming green tea – and rushing just as furiously to the loo. Every. Five. Minutes? There’s another way: use these slim-down teas in your cooking to maximise your burn – and the flavour!
Tea: Not Just For Sipping…
Hooray for science and proof that your fave cuppa is not only packed with antioxidants, but also has a whittling effect on your waistline. So why not up the benefits ante and toss some tea into your mixing bowl?
Treat tea like a herb or spice to add bold flavours to a dish without loading it with salt, sugar or fat. Green tea’s crisp, fresh essence pairs perfectly with fish and vegetables, while sturdier black teas stand up to rich or sweet foods like meat or pastries.
Three more ideas…
Make a flavour-packed rub with two tablespoons green tea, one tablespoon each lemon and orange zest, one teaspoon ground ginger and half a teaspoon salt; rub on olive oil-coated chicken or fish.
Rehydrate dried mushrooms in brewed tea for an extra hit of flavour and antioxidants. Also try cooking your whole grains (barley, quinoa, spelt) in tea instead of water.
In muffins, cakes or other treats, add one tablespoon ground tea leaves per cup flour. You can also add tea bags to hot milk for 10 to 15 minutes before mixing the milk into your batter – chamomile cookies! – or replace milk with a cup of rooibos tea.