Tuesday, October 9, 2012

Cooking with Tea: Coconut Roobios Squash

Did you know there are more ways to enjoy tea than just sipping a warm cup of it? Nah, not just pouring it over ice, we're talking about cooking with it! If you’ve never thought about cooking with tea, you’re not alone. However, tea’s popularity in restaurant kitchens around the country is on the rise - it’s a great way to add a ton of flavor without additional oils or possible inflammatory seasonings.
Choosing non-caffeinated herbal teas also allows for a fresh way to spice up your dishes and stay compliant during your Love Cleanse. Just be sure to check the label for any ingredients you may be avoiding. Citrus in the form of orange and lemon peel are common additions to be on the lookout for. An added bonus, many herbal teas are high in antioxidants amping up your already healthy dishes to a whole ‘nother level.
We’ve been experimenting in the kitchen and are particularly fond of this Roobios infused squash recipe. Try it as written or add a few cups of veggie broth, a splash of coconut milk and blend away for an earthy, decidedly tasty squash soup - perfect for cooler weather! 



  • 1 tablespoon Roobios tea + a 1-2 teaspoons more
  • 2 tablespoons coconut oil*
  • 1 medium butternut or acorn squash
  • Himalayan salt to taste
Preheat oven to 450 degrees. Heat coconut oil over medium heat. Once warmed through and easily swished about the pan, add Roobios tea. Heat 30 seconds more and remove from heat. Allow oil and tea to sit for 5-10 minutes. If need be return to heat for a few seconds if the oil has begun to harden. Pour oil through seive to remove tea leaves.
While the oil is infusing, peel squash and slice into ½ inch slices. Or do like did, give the wash a quick rinse and leave the skin on for pretty plate presentation - your call. Crush remaining Roobios with Himalayan salt.
Brush the squash slices with infused oil, season with the salt/tea blend. Bake until edges are beginning to brown and squash is soft in the middle, about 30 minutes, give or take a few depending on your oven.
Serve warm. 

Looking for a holiday worthy dish or just really enjoying this tea party? Top the squash slices with a small dollop of coconut cream mixed with more Roobios. Drizzle with the lightest kiss of honey and leave those marshmallow laden casseroles in the dust!
*Avoiding coconut? Because you won’t be heating the oil to a very high temp, swap out with an olive oil.
Other ways to experiment with tea:

  • Swap out plain water in your morning grain recipes for tea-infused water instead. Try Honeybush Tea and amaranth for a lightly sweet way to start your day. Or try this Osmanthus tea variety - when steeped for a brief couple of minutes, this tea reveals an almost peach-like flavor.
  • Infuse an olive oil with your favorite tea and try drizzled over your grains. Roobios Quinoa anyone?
  • A surprisingly delicious pairing, licorice tea and asparagus make for a whole new flavor experience. We know, it sounds crazy but the pairing feels meant to be. We steamed the asparagus with some lightly brewed licorice tea and topped with some fresh tarragon for a truly unique dish.
  • Fresh mint is an old friend of Mediterranean chefs. Why not try cooking the mint flavor directly into the grains for a fresh spin on our Quinoa Tabouleh?
  • Black teas like lapsang souchong can add serious, smoky depth to meat and fish dishes when used as a rub or marinade but do contain caffeine, so you'll want to hold off until after your Cleanse.

Have you found a tasty tea combo? We would love to hear about it - share with us on our Facebook!

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