FITVINE MAG - MAY/JUNE 2019
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5<br />
Teas To Try<br />
This Summer<br />
Tea is the perfect health drink. It’s high in<br />
polyphenols (which act as antioxidants and<br />
fight free-radical damage), and contains<br />
caffeine (to stimulate the nervous system), and<br />
L-Theanine, an amino acid that reduces stress. We<br />
asked Team Tea, who will be at FitFest Oxford in<br />
June, for five tea recommendations!<br />
KORAKUNDAH NILGIRI ORGANIC<br />
From the Nilgiri Hills in India, this is the perfect<br />
everyday drinking tea. Expect decent body, with<br />
uplifting fruity notes. Delicious with or without milk.<br />
JASMINE DRAGON PEARLS<br />
The best Jasmine teas are made with green tea from<br />
Fujian and China, which is scented with Jasmine<br />
flowers. Enjoy hot after a meal, as many believe<br />
Jasmine aids digestion.<br />
MOROCCAN MINT ORGANIC<br />
Another tea that is delightful after a meal as peppermint<br />
aids digestion. Sweeten with sugar for an<br />
authentic Moroccan experience.<br />
FENG HUANG ‘PHOENIX’ DAN CONG<br />
Dan Congs are renowned for being among the most<br />
aromatic teas. This particular one is floral, with notes<br />
of orange blossom and apricot.<br />
CAMOMILE FLOWERS<br />
While technically not a tea, this classic infusion is<br />
best known for promoting sleep. Enjoy a mug of this<br />
tea on hot summer nights when it’s difficult to sleep.<br />
Salmon with<br />
Salsa Verde by<br />
Thermomix<br />
Prep: 20 minutes<br />
Cooking: 30 minutes<br />
32 FitVine<br />
Makes four portions<br />
Energy: 483 kcal<br />
INGREDIENTS<br />
(SALSA VERDE)<br />
© © 4 garlic cloves<br />
© © 5 anchovy fillets in oil<br />
© © 1 lemon, peel and juice<br />
© © 25g parsley<br />
© © 25g basil<br />
© © 50g pickled baby<br />
capers, drained<br />
© © 40g extra virgin olive oil<br />
INGREDIENTS<br />
(SALMON)<br />
© © 500g water<br />
© © 1 ½ tsp fine sea salt<br />
© © 250 g new potatoes,<br />
quartered<br />
© © 4 fresh salmon fillets<br />
(approx. 120g each)<br />
© © ¼ tsp ground<br />
black pepper<br />
© © 1 lemon, sliced (5 mm)<br />
© © 200g mangetout<br />
SALSA VERDE<br />
© © Place all salsa verde<br />
ingredients in a mixing<br />
bowl.<br />
© © Blend 10 sec/speed 10.<br />
Transfer to a bowl and<br />
set aside.<br />
SALMON<br />
© © Place water and 1 tsp<br />
salt in mixing bowl.<br />
© © Insert simmering basket<br />
in your Thermomix.<br />
Weigh in potatoes.<br />
Steam 8 min/Varoma/<br />
speed 1.<br />
© © Meanwhile, arrange<br />
salmon in Varoma dish<br />
and on Varoma tray.<br />
Season with ½ tsp salt<br />
and pepper. Top with<br />
lemon slices.<br />
© © Place covered Varoma<br />
into position. Steam<br />
8 min/Varoma/speed 1.<br />
© © Remove Varoma lid then<br />
remove Varoma tray.<br />
Arrange mangetout<br />
around salmon fillets<br />
in Varoma dish and on<br />
Varoma tray, then insert<br />
Varoma tray.<br />
© © Cover Varoma. Steam<br />
3–4 min/Varoma/speed<br />
1 until salmon is cooked.<br />
© © Serve salmon, potatoes<br />
and mangetout with<br />
salsa verde.
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