The healing properties of green tea have been well documented. It contains natural polyphenols, a powerful group of antioxidants known as catechins, whose major task is to scavenge pro-oxidants and free radicals, and fight against the production of skin tumors. The predominant and most active catechin in green tea is Epigallocatechin Gallate (EGCG). This catechin is over 200 times more powerful than vitamin E in neutralising the pro-oxidants and free radicals.
EGCG protects against digestive and respiratory infection and helps block the cancer-promoting actions of carcinogens. They have exhibited protective properties against high total and LDL-cholesterol levels in laboratory tests. In addition, the EGCG catechin helps to inhibit platelet aggregation, being 20 times more powerful than the inhibiting actions of vitamin E.
Green tea antioxidants may have a powerful effect in reducing the incidence, inflammation and severity of rheumatoid arthritis. The antioxidant polyphenols found in tea help to neutralise the harmful effects of free radicals and possess much more potent antioxidant activity than vitamins C and E. With regular green tea intake, acidophilus levels increase, facilitating digestion and having a sterilising effect, preventing unhealthy bacteria and infection.
Eat your way to healthy, glowing skin with this super quick winter dish that you can make from pantry items. Just add fresh salmon strips to the end of the dish and your fish will be cooked perfectly by the time you serve.
Sammy’s simmering green tea noodle broth with shitake and salmon
2 cups green tea
200 grams green tea noodles cha soba
4 dried shitake mushrooms, soaked and sliced
3 sachets prepared dashi stock powder *available in Asian grocers
2 teaspoons freshly grated ginger
3 spring onions or shallots, finely sliced
2 large kale leaves, shredded
1 teaspoon arame seaweed
1 teaspoon wakame seaweed
1 teaspoon hijiki seaweed
1 teaspoon tamari
1 teaspoon mirin
350 grams salmon strips
1. Make a large pot of green tea using your favourite tea leaves
2. Allow to steep for at least 5 minutes
3. Meanwhile bring a large pot of water to the boil, add cha soba
4. Cook noodles in plenty of rapidly boiling water
5. Drain and refresh under cold running water. Set aside
6. In a large heavy based deep pan add shitake mushrooms, dashi powder, ginger, spring onions, kale and seaweed, mirin and tamari
7. Bring to the boil, reduce heat, add cooked noodles and simmer gently to reheat noodles
8. Add salmon strips, divide into bowls and serve immediately