JOIN ME FOR WOMEN SIPPING TEA MANDEVILLE

Posted by Lorna Owens in Beauty, Events, Health, Upcoming Courses and Workshops on 11 1st, 2009 | no responses

JOIN US FOR A CUP OF TEA, CONVERSATION AND BOOK SIGNING

BOOK. EVERYDAY GRACE EVERYDAY MIRACLE LIVING THE LIFE YOU WERE BORN TO LIVE

TOPIC:MAKING THE PERFECT CUP OF TEA

We will be serving three kinds of Teas

Date: Saturday November 28 , 2009 Time 4pm

Venue: PRIVATE HOME

COMPLIMENTARY HAND MASSAGE BY SOUL PURPOSE

Contact: Lorna Owens 305-573-8423 RSVP NOW

Email. contact@lornaowens.com

SPONSORED BY SOUL PURPOSE LIFESTYLE COMPANY.

” I bring you Joy. It is my soul purpose”Nadine Thompson . President Soul Purpose Lifestyle Company

Three Cups of Tea Can Cut Breast Cancer Risk by a Third
1/22/2009
Telegraph.co.uk

The chances of developing a tumour dropped by around 37 per cent in women under 50 who drank tea at least three times daily.
But older women who drank a similar amount did not see any benefits, according to the study.

Related Articles
• Drinking tea reduces risk of stroke
• Drinking ‘two mugs of tea a day can prevent heart attacks’
• Red wine could help prevent breast cancer
• Exercise helps the young beat breast cancer
• Chemical found in green tea ‘could help to treat leukaemia’
• Eating mushrooms daily ‘may cut breast cancer risk by two thirds’
Researchers believe the anti-cancer properties of tea may have a more potent effect on the types of tumours that tend to grow in younger women.
A team of US researchers led by Dr Nagi Kumar at the Moffitt Cancer Centre in Tampa, Florida, studied 5,000 women aged between 20 and 74 who had been treated for breast cancer.
They compared medical histories and lifestyles with a similar group of women free of breast cancer.
The researchers also found even greater benefits when it came to “lobular” breast cancer, with tea reducing the risk by 66 per cent.
Lobular cancer, where cancer affects the lobes deep inside breast tissue, accounts for one in ten cases of the disease.
It can be hard to detect, so is often quite advanced by the time it is diagnosed.
The researchers said: “Regular tea consumption, particularly at moderately high levels, might reduce breast cancer risk in younger women.
“Given that tea is the most common beverage consumed in the world, it makes an attractive candidate for breast cancer prevention.”
Around 40,000 women a year in Britain are diagnosed with breast cancer.

Types of Tea

All tea (excluding herbal) come from the evergreen tea bush Camellia Sinensis. In the wild the tea bush may grow up to 60 feet tall. When grown for harvesting the plants are kept to an average hight of three feet. Depending on the region where the tea is grown, the climate, soil conditions, and processing of the raw leaves determines the type of tea being made. There are around 3000 varieties of tea each with its own characteristics.

Tea Varieties

Black Tea
Black Teas are fermented and oxidized during processing. This gives them their distinctive rich flavors and higher caffeine content. Unlike green tea which looses it flavor around a year, black tea retains its flavor for several years. Similar to wine, unblended black teas are named commonly name after the region where they are produced.

Oolong Tea
Oolong Teas are semi-oxidized teas generally between black and green tea in oxidation. Its similar to green tea in taste. Oolong Tea is classified

Green Tea
Green Teas are unfermented leaves produced primarily in Japan and China. Recent studies report green tea consumption is associated with many health benefits. Its use as a traditional medicine dates back to around 5,000 year ago.

White Tea
White teas are uncured and unfermented young tea leaves and buds. They are usually dried quickly to prevent oxidation. White tea has a lower caffeine content than green tea. As result of its minimal processing, white teas contain higher catechin levels, gallic acid, theanine (has relaxin

Sencha Salmon

Salmon with sencha green tea sauce and roasted sesame seeds.

1lb Salmon
2 tbsp. soy sauce
4 tbsp. white cooking wine
2-3 tsp narien sencha green tea
3/4 cup water
1/2 tsp. cornstarch
3 tbsp. sesame seeds
Preparation time: 25-30 minutes
Servings: 3-4

1) Slice salmon into thin strips. 1in – 1 1/2 inches

2) Combine soy sauce and white cooking wine in sauce pan and add salmon strips. Marinate for 10-15 minutes.

3) Cook on moderate temperature until salmon is cooked. Salmon cooks fairly quickly, insert a fork into the thickest part of the fillet, if the fish flakes easily, it is done.

4) Steep Sencha Green Tea for 1-2 minutes, to make stronger ad more green tea, try no to oversteep or tea will become bitter.

5) Mix cornstarch with 1-2oz of cold water, if added to warm tea the cornstarch will clump.

6) Combine green tea and cornstarch mix well.

7) Pour over salmon and cook on low heat until sauce thickens, (around 4-5 minutes)

Stir sesame seeds in small pan on low heat until colors begin to vary.