Recipe Of The Day: Homemade Iced Tea

…told you it would come soon!

I’m a runner. I just love running. At first I only did it to lose weight (5’3″, 160 lbs around Easter of 2012, now 120), but over time I developed a genuine passion. I recently ran my first official 10k:

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(I had to exchange running packages with a girl from my group who wanted to run the 5k, so that I could have the orange set which gave me the right to run the 10k and that she could have the purple one to run the 5. Ah, organizational trouble, we all love it, right?)

          Anyway. When I get back home from a long run, it’s always nice to have a refreshing drink on hand.

          My mom and I are big fans of loose-leaf tea. So at some point, I just wondered “Hey, why not make it iced?”

          So I went to our local tea shops and got the Pom-Tango (mango and pomegranate) black tea from the summer collection and a mix of Raspberry Balsamico and Limeade Twist fruit infusions (the one in the picture), steeped them twice as strong as I normally would…

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Already getting some coloration after 15 seconds…

          slightly sweetened them with a touch of honey…

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… then let them chill and poured them over ice. The result?

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(Here’s the final result for the Pom-Tango variety)

          A tasty, refreshing summer treat that will sure be a hit! Perfect with a rich and decadent dessert like my homemade date squares (coming up soon)!


          Recipe for Homemade Iced Tea (makes 24 oz of tea, 48 oz with ice; 6 servings)

  • 24 oz boiling water
  • 7,5 tsp loose-leaf tea (I used 3 perfect teaspoons from David’s Tea) (If you don’t have loose-leaf tea, replace it with 6-8 teabags)
  • 1-3 tbsp honey (depending on the type of tea used, as well as your personal taste: if using straight, strong black tea, you might want to use more; cut back if using fruity teas or infusions)
  • 24 oz ice
  1. Bring the water to a boil and transfer to a Mason jar (or any other heatproof container).
  2. Steep the tea for the same amount of time as you normally would (5 minutes is a common time for black teas and fruit infusions, if in doubt look at the package), then discard tea and add honey. Let chill until warm, about an hour and a half.
  3. Let the tea cool completely in the refrigerator for about 1 more hour. When it’s time to serve, either pour over ice in a pitcher or fill glasses halfway with ice to make individual servings. Drink in the 2-3 days after making to ensure the best flavor.

Nutrition info (numbers based on a total 8 oz serving, 4 oz tea and 4 oz ice, with 4 tsp honey added to the whole jar):

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Just made a new batch… plus my grandma’s taking me to “tea time” this afternoon as a graduation gift… more about that soon… I’m out guys! Gotta run off all these indulgences to deserve them! 😉 ‘Later!

-AF


EDIT: As of 05/25/15, my recipe for Decadent Date Squares is available here.

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1 month ’til summer! (Recipe Of The Day: Fresh Greek Salad)

Ah, summer: the season we’re all waiting for. (At least here in Quebec, after this year’s 5-month winter.)

It’s almost here: only 1 month!

But can I wait for one more month?

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          I guess the answer’s no. I was so determined to eat cookies ‘n’ cream ice cream that I took a Oreo and chopped it in my scoop of vanilla ice cream.

          And you know what? I craved what I never thought I’d crave a single time in my life.

          Salad.

          Get me right: I do try (emphasis on the word TRY) to eat healthy and exercise, but I’ve never been the salad type.

          And yet, at lunch, I longed for a fresh summer salad.

          So I whipped up this quick, inexpensive, healthy AND tasty Greek salad while waiting for my homemade iced tea (recipe coming soon…) to finish cooling.

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        Fresh cucumbers and tomatoes, paired with feta cheese and sliced kalamata olives, are given a fresh twist with the addition of extra-virgin olive oil and a squeeze of lemon juice. A nice, light (okay, maybe not SO light given the veggie-to-cheese ratio… but it tastes so good!) meal for a hot summer day (or a cold spring day like today where you just feel like eating something refreshing). It goes along perfect with tortilla or pita chips (*coughcough tostitos were all that was left in my pantry *coughcough*) and a tall glass of iced tea (homemade tastes the best! I swear that recipe’s coming up in the next few days!)


          Recipe for Fresh Greek Salad (serves 1):

  • 3/4 cup cucumber slices
  • 1/4 of a tomato
  • 30g feta cheese (approx. 3cm cube), thinly sliced
  • 1 tbsp sliced kalamata olives (I used the jarred kind and put some of the juice in, if using fresh olives then add slightly more lemon juice)
  • 1/2 shallot, cut into small slices
  • 2 tsp olive oil
  • 1 tsp lemon juice
  • salt and pepper to taste

In a single-serving bowl, mix cucumbers, tomatoes, cheese, olives and shallots. Add in lemon juice and olive oil and mix well. Season with salt and pepper to taste. (You could even add in some fresh herbs if you feel like it..! Mint would definitely give it a hint of freshness.) Eat as-is or serve with tortilla or pita chips, or whole-grain crackers (Triscuits are one of my faves).


As for the nutrition info:

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          (The fat content does seem high, but the olive oil contains lots of heart-healthy monoinsaturated and polyinsaturated fats, which are not specified on the label.)


          Only one more month until summer… one month’s worth of 70-page chemistry study guides…

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          …and 20-page world politics essays…

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          We’re all in this together, fellow students; we’ll make it through!

          Only 1 more month to go! Alright guys, gotta go, still got 5 more pages to write on that essay… I promise I’ll post my recipe (if you can even call it a recipe, it’s so simple) for homemade iced tea within a week!

          -AF


EDIT: As of 05/24/15, you can find my recipe for homemade iced tea here!