Rooibos tea or red tea is an herbal beverage, with medicinal properties, that is acquired from the Aspalathus linearis bush plant found in South Africa. According to the South African Rooibos Council, rooibos is not a true tea, but an herb. The fermented tea is red in color. The health benefits of red rooibos tea are abundant. It is popular due to its great taste and unique color that come along with health benefits.
Its medicinal attributes have been confirmed by The US Department of Agriculture in Washington, D.C., which has affirmed that red rooibos tea is capable of reducing cancer, heart diseases, premature aging, and other serious conditions.
Red rooibos tea has no oxalic acid and therefore, it can be consumed by people who have kidney stones. Rooibos tea is rich in many minerals such as iron, calcium, potassium, copper, manganese, zinc, magnesium, and alpha hydroxy acid. It also contains antioxidants like aspalathin and nothofagin and extremely potent and versatile phenolic compounds.
Rooibos contains polyphenols that have anti-inflammatory, antiviral, and antimutagenic qualities. Polyphenols are #organic chemicals that are often praised for their antioxidant capabilities. Rooibos tea has many phenolic compounds within it and polyphenols are the most important of them. They act as scavengers of free radicals throughout the body, which are detrimental byproducts of cell metabolism that can cause cancer and heart diseases. Aspalathin and nothofagin are two other vital #antioxidants that rooibos tea contains, making it a great beverage to boost your immune system and protect your body against all types of diseases.
Rooibos #tea is completely caffeine-free and is therefore recommended for patients suffering from insomnia. A cup of rooibos beverage just before going to bed can help you #sleep better.
#Rooibostea is known to relieve stress, nervous tension, and hypertensive conditions. Hypertension is more commonly known as high blood pressure and rooibos tea acts as a bronchodilator.
Сегодня мне с утра приперло выпендриться и приготовить таки тофу я его смазала пастой тахини, посыпала паприкой, солью и куркумой, а сверху - пищевыми дрожжами. Мммм а рядом батат - привезла из Москвы последний клубень
Getting creative with my lunches while hitting those macros. Who said vegans only eat salads?!
This dish is a veganized version of a popular Jamaican dish referred to as “rundown” It’s typically made with shrimp, but I used tofu instead and added tomato.
- one small onion, coarsely chopped
- one block of firm tofu - one can of light coconut milk
- 2 tbsp of curry powder - one small tomato, cut in large chunks
- 1 tbsp of water - pink Himalayan sea salt to taste
Cut the block of tofu in to bite size pieces. Set aside.
In a shallow pan on medium high heat, add the water and onion. Cook until see through, about 4 minutes.
Next, add the tofu. Cook on each side for about 6 minutes or until slightly golden.
Add one can of coconut milk and curry powder, then turn the fire to simmer. Simmer for about ten minutes.
Add the tomatoes last to the pot, cooking only for about 2 minutes.
Add sea salt for desired taste.
Enjoy with 1/2 cup of brown rice or quinoa and non starchy veggies of your choice. Add 1/2 cup of chickpeas for extra protein.