Super Bowl [TEA] Snacky!
By Danny on Feb 2 Filed In Austin, Texas, Food & Beverage, teasnacky Add a Comment
Super Bowl 46 is coming up this weekend, and if you are like me, I like to watch the game with a few friends, couple of teas, and most importantly, a great snack! I don’t just want popcorn from a bag or store bought chips. I need a new treat that will keep me going through the game to get me to the commercials. 
If you are in the same boat and don’t have any new ideas to please your crowd……
YOU’RE IN LUCK!
I’m going to share with you one of my favorite snack ideas that wil rock your house and fight D-fence against snack boredom! Plus, it pairs fantastically with an ice cold Sweet Leaf Tea.
SUPER kale chips BOWL!
This quick, cheap, easy, and healthy snack will keep you coming back for more! It’s full of great flavor, fiber, and takes 20 minutes from start to finish.
NOTE: This snack’s earthy taste goes great with our Original Sweet Leaf Tea!
{makes about 4 servings}
What you need:
- 2 bunches of Kale
- 1.5 tablespoon EVOO [Extra Virgin Olive Oil]
- Seasoned salt or sea salt
What you do:
1. Preheat oven to 325º F
2. Wash kale in warm water and dry, preferably in a salad spinner
3. Tear kale into chip sized pieces from the stem and place in a large mixing bowl
4. Add olive oil to kale and mix by hand until all leaves have been coated
5. Place on a non-insulated cookie sheet and sprinkle sea salt or seasoned salt over lightly (about 2 to 3 teaspoons)
6. Bake for 15 minutes or until edges are brown but not burnt
ENJOY!
If you have any great #TeaSnackys, let us know in the comment box below! We’d love to hear from you!
Sweet Leaf Lemonade Poached Pears w/Vanilla Bean Ice Cream #LemonadeSnacky
By Guest on Mar 4 Filed In Organic, Sweet Consumers, recipes, teasnacky 7 Comments
By Guest Blogger: Claud in the Kitchen
Claudia here from Claud in the Kitchen – I’m a foodie who loooves her Sweet Leaf Tea. Mint and Honey, although you have my heart, I decided to give Lemonade a go when creating this easy and oh so perfect ending to any meal.
Admittedly, I have a huge sweet tooth (and I don’t believe those who say they don’t!), but I also do my best to cook healthy meals and eat right, so I’m huge a fan of low fat ice cream or froyo for dessert. It’s just as satisfying as the real deal and to spice things up, you can easily pile on the fruit. Combine two of my favorite things, and tada – this fabulous concoction was born.
Lemonade Poached Pears w/Vanilla Bean Ice Cream
· 2 Bartlett Pears
· 1 – 16 oz. bottle of Sweet Leaf Tea Lemonade
· 2 tbsp Honey
· 1/3 Vanilla bean, sliced in half length-wise
· Low-fat vanilla bean ice cream or frozen yogurt
Instructions:
1. Wash, peel and halve pears. Pour Lemonade into a small sauce pan, add vanilla bean and honey. Place pears in liquid and bring mixture to a boil.
2. Once the mixture reaches a boil, lower the heat and simmer for 10-15 minutes, until pears soften.
3. Remove pears from liquid and set aside to cool. Raise the heat to medium and simmer for 15-20 more minutes until mixture begins to caramelize and turn brown. Remove from heat immediately.
4. Assemble the desserts by placing half a pear in a small dessert bowl with 1-2 scoops of ice cream. Drizzle with caramel. E-N-J-O-Y.
Notes:
I experimented with both Bosc and Bartlett pears. I’ve read that Bosc was preferred for baking since they hold and don’t turn to mush, however the Bartletts (which I had read were not best for baking) were too pretty and ripe to pass up. The Bartletts actually took less time to cook, turned out to be much more flavorful and had a spice that was to die for. So, I came to the conclusion that although Bartlett’s might be better for baking, it is likely because there are typically other ingredients involved that need more cook time and thus, they do just fine when poaching since you determine when they’re ready. Bosc left, Bartlett right.
If you’re using a medium sized sauce pan, then use 2 bottles of Lemonade. Note that it may take longer for the liquid to caramelize if you go this route and you should probably double the honey.
Keep an eye on the caramel! It burns very quickly, so don’t go above medium heat and as soon as it gets brown and bubbly, remove pronto or it’ll be too late.
I bet a sprinkle of cinnamon or some granola on top would be a great addition!
Give it a try. Heaven. Promise.
Cheers!
Claud
On the sixth day of Christmas….
By Danny on Dec 14 Filed In Sweet Consumers, Sweet Contests, teasnacky 12 Comments
Day 6 of our 12 Days of Christmas Giveaway! Congratulations to ALEA, she is our day 5 winner!
On to day 6.
On the sixth day of Christmas, my true love gave to me…
SIX tea-snacky’s!
Tell us your favorite snack/meal to eat with a certain flavor of Sweet Leaf Tea in the comment box! Tastiest comment wins some old candy out of granny’s antique glass bowl! Nom Nom Nom. Come back here tomorrow to see if you won!
Charla’s Sweet Beats and Eats
By Charla on Jul 26 Filed In Chicago, Food & Beverage, Live Music, Lollapalooza, Uncategorized, teasnacky 3 Comments
This will be my second trip to Lollapalooza with Sweet Leaf Tea and I’m even more excited about it this year than I was last year. The line-up is the best of any of the music festivals taking place this summer and my list of must-see beats, many of which have been covered on this here blog, will keep me moving quickly from stage to stage to catch it all. Without further ado…
Sweet Beats
Honestly, I love The Black Keys. Before Brothers hit the scene, Rubber Factory probably got the most play time in my car and iPod than any other album (well, other than maybe one.) I’m also a huge fan of Dan Auerbach. There’s something about his howling voice, that gets me. It seems so heartfelt, like he truly gives it all on each track. A strong lead voice gets this girl crooning. Whatever he touches turns into notes of gold in my book. I like the playfulness of their new album and I think they really took their sound and writing to the next level without losing a recognizable Black Keys sound. I can’t WAIT to see them at Lolla.
Sweet Eats
While in Chicago for Lollapalooza, I didn’t have much time to eat outside of the festival grounds. Good thing there’s great food on site and word is this year there’s even going to be a Farmer’s market area so that festival go’ers can load up on tasty local fruit to munch on with their Sweet Leaf Tea (#teasnacky). But, I’m heading out a little early this year so I asked a friend where she would go in Chicago for brunch and without hesitation she said Bongo Room. After reading some of the reviews on Yelp, this place is likely to put me into a deep food coma. But, the sound of red velvet pancakes, pretzel pancakes with caramel, chocolate tower french toast, banana bacon flapjacks or BLT eggs benedict might be too good to resist. They also source ingredients locally which is always an added bonus. I’m thinking, it’s a must this year. Maybe I’ll see ya there.
Let me know if you have a suggestion for our trip to Chicago @SweetLeafCharla. And if you’re headed to Lolla, be sure to look for us onsite. We’ve got some sweet surprises… #sweetleafsweetspot #lolla
Summertime #TeaSnacky: Panzanella with Sliced Beef Sirloin
By April on Jun 24 Filed In Food & Beverage, recipes, teasnacky 2 Comments
I decided that I needed to get back on the “eat right train” that I’ve been on until the last 6 months or so and what better time to do it than in the summer when it’s just too hot to want to eat your standard comfort food fare. Insert brainiac idea to make myself a tasty bread salad with sliced sirloin on top. Don’t worry about what drink to pair it with, just grab a bottle of sparkling water and your favorite flavor of Sweet Leaf Tea, (Citrus, Half & Half, or Mint & Honey perhaps?) and mix it up. Curious about the exact ratio? Here’s my best guess: 3/4 tea to 1/4 water-ish, but feel free to experiment and comment on what the best ratio is. You could also add some fruit juice to really make it exciting!
Anyways, for my super-easy panzanella (meant to be made with day-old bread and fresh veggies), I cheated and bought some of what I needed off of the Whole Foods Market salad bar and bought bread, that became a couple of days old by the time I used it. I like a variety of tasty stuff on my salad, so I grabbed a variety of veggies (b-b-b-beets, shredded carrots, shredded zucchini, local cherry tomatoes, diced red bell pepper, black olives, artichoke hearts, mixed heirloom lettuce, spinach and cucumbers), fresh mozzarella (the Specialty Team Members at the Lamar store make some INCREDIBLE cheese), sharp cheddar, Black Forest bacon (get it from the meat counter, you’ll be glad you did), part of a crusty baguette, a balsamic dressing and a succulent petite sirloin and threw it all into a bowl and tossed.
All that's missing is the sirloin!
Black Forest bacon in mah oven
I think it’d be cool to see what YOU end up throwing in your panzanella salad. Make your own dressing, use veggies from your own garden, the sky is the limit and we can’t wait to see what you come up with!
**Below you’ll find a recipe from Alton Brown that will get your culinary creative juices flowing.**
Alton Brown’s Panzanella Salad
Ingredients
- 4 cups French bread cut into 1-inch cubes and dried overnight
- 6 slices bacon, cooked, chopped, drippings reserved
- 2 cups halved grape tomatoes
- 2 tablespoons oil, for searing
- 2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
- 2 cups chopped romaine lettuce
Vinaigrette:
- 1/4 cup red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1 tablespoon chiffonade mint
- 1 tablespoon chiffonade basil
Directions
Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
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