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Far more than just sipping…

We've been told our blends are on the unconventional side and we take that as a compliment. It gives us even more reason to experiment with our tea outside of the cup. In our test kitchen in Malmö, Sweden. we take the time to try out new ideas every week. No matter how extreme, "crazy", complex, simple, or delicious they may sound, the proof is in the pudding so to speak and we want to try it all!

While summer tends to hang around a little longer in Southern California, here in the south of Sweden, we've been swept up in a rainy and chilly week of dreary fall weather. It can be so tempting to just dive into a huge bowl of mac 'n'n cheese, but often that puts us straight to sleep. So we were wondering, what can we make that warms our soul, satisfies our taste buds and fuels us with energy? What we came up with was a sort of Fall bowl of veggie goodness. We skipped the meat, and used a mix of grains to give us a bit of hearty fuel, added some fresh organic spinach, roasted cherry and heirloom tomatoes and whipped up some greek yogurt seasoned with Kallis tea and a dash of salt and pepper. The word for Fall in Swedish is Höst and there you have the Kallis Höst Bowl!  Turns out it was the perfect way to balance the pre-winter blues with a little warmth while keeping everything fresh and light.

 

 

Kallis Höst Bowl

10 cherry tomatoes (colors optional)
1 cup of organic spinach 
1 cup of NYA organic grain mix*
1 Tbsp of Montreal Steak seasoning
1 Tbsp of olive oil plus extra for drizzling
1 small cucumber
1/4 cup Turkish yogurt
1/4 cup Kallis tea
Sea salt
Black pepper

 

*NYA grain mix: brown rice, red quinoa, sunflower seeds, black eyed peas, wheat berries, lentils, turmeric.

 

Wash spinach and set aside in a colander to drain and dice cucumber. Mix grains together and put in a saucepan with 1 cup of water and 1 tsp of olive oil. Bring water to boil, place the lid on the pan and lower to medium heat and let simmer for 10 min. Remove from heat when liquid has nearly evaporated and leave the lid on.

Cut tomatoes in half and lay on baking sheet face up, drizzle with olive oil and Montreal seasoning.
Place the tomatoes in the middle rack of the oven on 350 F for 15-20 min or until brown and bubbly.
When your tomatoes are done, take them out to cool and place your grains in a bowl with the spinach and diced cucumber. While the tomatoes cool, grind the Kallis tea with a mortar and pestle until fine, you can also use a coffee grinder. Pour the Kallis into the yogurt with the olive oil and whisk until smooth. 

Add the tomatoes to the top of your bowl and top with a dollop of yogurt. sprinkle more Kallis on top of the yogurt and a pinch of salt and pepper. If you want to add protein feel free to add chicken or salmon to the bowl. Enjoy!

 


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