Healthy recipes from Green Tea

How do you eat healthy without compromising the taste and appearance of your favorite dishes? The answer is Teavigo, a revolutionary natural product and food additive derived from green tea extract that has three times more anti-oxidant power than the average green tea extract. It's highly purified off-white powder form that can be mixed readily in other food without altering its taste, odor, and color.

Renowned executive chef Mikel Arruiz of the executive Club Punta Fuego says the possibility of including Teavigo in all dishes is endless.

"It's very easy to mix Teavigo in many dishes because it's in powder form," says Arruiz. "You can mix it in drinks, omelets, pastas, almost everything."

Teavigo, which has fat-burning and anti-oxidant properties, is clearly an answer to Filipinos' tendency to eat out sinfully.

"Filipinos love to order crispy pata, bulalo, lechon kawali, lechon de leche," affirms Arruiz, who hails from Spain and has worked in a three-Michelin star restaurant including a slew of kitchens in the world party capital, Ibiza. "Unfortunately, unlike most Europeans, Filipinos are not conscious of their health when eating out."

Arruiz shows us how to turn conventional drinks and dishes into healthful serving with these Teavigo-inspired culinary ideas.

Tiramisu with Green Tea

Ingredients:

Cream toppping

200 g mascarpone (or cream) cheese

200 g whipping cream

100 g white sugar

sponge

3 whole eggs

80 g flour

10 g cocoa

Green Tea mix

300 ml water

1 g Teavigo

Make a regular sponge by mixing the eggs, flour cocoa, and sugar. Combine the water and Teavigo in a small bowl and set aside. Wet the sponge with the tea mixture without drenching.

Put sponge in a glass bowl or baking pan very thinly. Bake in an oven around 130-degrees celsius for less than 20 minutes.

To make the cream topping, mix the cheese, cream and sugar in a large bowl and beat until very smooth.

Layer the cup with cheese cream then sponge then top with cream cheese. Dust lightly with cocoa. Cut in big round shapes and serve in a cup. This recipe makes at least 6 servings providing around 150 mg EGCG each serving.

Green Tea Tempura

Ingredients:

6 pieces medium tiger prawns

Tempura batter

50 g flour

50 g cornstarch

1 egg

2 g Teavigo

pinch of salt to taste

In a small bowl, mix all ingredients to form a batter. Roll the prawns in flour before coating with batter. Preheat the oil in frying pan to 130-degrees celsius. Deep fry the tempura until golden brown. Remember, a good tempura is one that's crunchy on the outside and moist inside. Chef Mikel also suggests using vegetables like carrots, eggplants, poatoes, and zucchini for tempura.

For dipping sauce, you can blend equal parts of olive oil and cow's milk with few garlic pieces ala Mediterranean's alioli. This will leave a mayonnaise-like mixture that's a true tribute to the roots of the Japanese's tempura which is Portugal on the Iberian Peninsula.

Chef Mikel says you can also make tasteful swirl accents on the side with blended basil with olive oil (green) and squid ink with olive oil (black).

Tastea Ensaimada

Ingredients for 35 pieces:

1 k bread flour

15 g salt

15 g yeast improver

300 g sugar

25 g yeast

160 g water

240 g milk

150 g butter

50 g shortening

6 eggs

5 g Teavigo

Mix the green tea extract with water and milk. Set aside while you mix the flour, yeast improver, sugar, shortening, the eggs and salt for the ensaimada.

Once done, put all of these ingredients together in a mixer for easier and faster mixing.

To be able to arrive at 35 pieces of ensaimada, divide the mix into 60 g per portion. Roll each portion into a 12-inch sausage shape. After which, roll each into the shape of an ensaimada.

Put everything on a tray and cover with a plastic bag for 30 minutes in order for each roll to expand.

After about 30 minutes, place the tray in the oven from about 30 to 40 minutes at 180 degrees.

Once baked, brush each ensaimada with butter and sprinkle with cheese. Each of these delicious ensaimada is equivalent to 5 to 6 cups of green tea.

These recipes demonstrate that it takes very little Teavigo to make our food healthier. More and more food products are made healthier by fortifying with Teavigo. These days, one need not to drink cup after cup of green tea to get teas fat burning and antioxidant properties. Look for Teavigo fortified products next time you shop.