Teeccino Quinoa Miso Detox Bowl with Teeccino Dandelion Vanilla Nut

Teeccino Quinoa Miso Detox Bowl

Here’s the perfect meal for your detox program ~ what could be better to eat on a cleanse than a bowl full of super foods that is anti-inflammatory, gluten-free, high fiber, chock full of minerals like magnesium and potassium? Add to that plenty of antioxidants, digestive enzymes, B vitamins and last but hardly least, a complete protein including lysine which is the amino acid that many vegetarian foods lack. Top it off with Teeccino Dandelion Vanilla Nut to stimulate your digestion and make it all taste delicious!
I’ve just been describing quinoa which, by the way, is not a cereal grain but is related to spinach, beets and chard. This super food of the Inca civilization is also high in soluble fiber, which is excellent for reducing cholesterol and aiding elimination. Its nutrition is elevated when combined with nutrient-dense kale that adds vitamins A, K and C, as well as many minerals like calcium and manganese. Sautéed with mushrooms high in vitamin D and enhanced with savory miso that brings B12 and probiotics to your bowl, you’ve got a vegan meal to feast upon and make detoxing both nutritious and delicious!
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Course: Entrees & Sides
Cuisine: American
Keyword: dandelion, healthy
Servings: 6 bowls
Calories: 344kcal

Ingredients

  • 1 yellow onion diced
  • 2 cups quinoa
  • 12 stems kale up to 15, Lacinato or 'Tuscan' Kale is preferred
  • 2 tbsp yellow miso
  • 1 lb brown cremini or button mushrooms
  • 3 cloves garlic finely chopped
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 scallions sliced into small rounds including some of the green part
  • 4 tea bags Teeccino Dandelion Vanilla Nut or 2 tbsp of Teeccino Dandelion Vanilla Nut

Instructions

  • Clean the mushrooms by gently brushing their tops under water. Don't expose their gills to water. Chop off their stems.
  • Put the cleaned mushrooms, gill side up, in sunlight for 2 hours so they can be exposed to UV rays and make lots of vitamin D. Most mushrooms are grown in the dark but need sunlight to create vitamin D.
  • Boil 4 cups of filtered water and steep the 4 tea bags of Teeccino in it for 5 minutes. If using Teeccino’s all-purpose-grind, brew 3 rounded Tbsp to 8 cups of water or 32 oz in a drip coffee maker or French press pot.
  • Rinse the quinoa with filtered water in a fine mesh strainer.
  • In a heavy metal pot, sauté the diced onions on a low temperature until they turn translucent.
  • Add the quinoa with the Teeccino liquid to the pot.
  • Bring the liquid to a simmer and add the miso by rubbing it into the liquid using 2 wooden spoons. The miso will gradually blend in completely. Be careful not to boil the liquid. The enzymes in the miso can be destroyed by boiling so slow cooking at a low heat is optimal.
  • In a frying pan or wok, sauté the mushrooms and garlic in the olive oil and butter.
  • Strip the leaves off the stalks of the kale. Tear or chop it into pieces.
  • When the mushrooms are half cooked, add the kale leaves to the pan/wok and sauté them until they are soft and the mushrooms are cooked through.
  • When all the liquid has been absorbed in the quinoa, stir half of the mushrooms and kale into them.
  • Fill 4-6 bowls with the quinoa. Garnish the bowls with the other half of the sautéed mushrooms and kale spread across the quinoa.
  • Sprinkle the sliced scallions over the top of each bowl and serve!

Nutrition

Calories: 344kcal | Carbohydrates: 44g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 254mg | Potassium: 723mg | Fiber: 5g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 3mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

Teeccino Caramel Nut Macchiato

Enjoy this sweet treat with friends and family for a night to remember! When Caroline shared this with us at the office, we couldn't believe our taste buds! It was creamy, sweet, and bubbling with warmth. We hope you enjoy this home-brewed delight just as much as we did!
Fun fact: Macchiato means “stained” or “marked” in Italian!
Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Hot Drinks
Cuisine: American
Keyword: caramel, creamy, sweet
Servings: 1 jar of sauce
Calories: 1892kcal

Ingredients

Teeccino Macchiato Caramel Sauce

  • 5 tbsp butter unsalted
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 tbsp finely ground Teeccino Dandelion Caramel Nut use a coffee grinder or nut & seed grinder to make the powder
  • 3/4 cup heavy cream

Instructions

Teeccino Macchiato Caramel Sauce

  • In a heavy saucepan, whisk to together the sugar and water and bring to a boil, whisking constantly.
  • When the sugar has melted, lower the heat. Add the butter and continue to whisk occasionally for 5 minutes as the liquid simmers and thickens.
  • Add the ground Teeccino.
  • Pour in the whipped cream slowly. Whisk while it bubbles and hisses until the cream is blended in and the sauce is smooth.
  • Pour into a glass jar and keep refrigerated for up to 2 weeks.

Teeccino Caramel Nut Macchiato

  • Brew Teeccino Dandelion Caramel Nut as an espresso in an espresso machine or a Mocha pot or make a strong brew using your drip coffee maker or French press pot by adding 1 ½ times more Teeccino grounds than you would normally use.
  • In a glass mug, fill the bottom ⅛ – ¼ high with Teeccino Caramel Sauce.
  • Pour in brewed Teeccino.
  • Top with frothed hot milk or non-dairy milk or whipped cream.
  • Drizzle Teeccino Caramel Sauce over the top of the foam.
  • For extra delight, use a spoon to dip into the Caramel Sauce at the bottom of the mug while scooping up Teeccino and foamed milk along the way.
  • Enjoy!

Nutrition

Calories: 1892kcal | Carbohydrates: 205g | Protein: 4g | Fat: 123g | Saturated Fat: 77g | Cholesterol: 395mg | Sodium: 576mg | Potassium: 134mg | Sugar: 200g | Vitamin A: 4373IU | Vitamin C: 1mg | Calcium: 133mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

The Catholic Mothers Conference held in Mooresville, NC, on Saturday, November 16, went very well, and Teeccino was a much-loved part of it! We were very grateful for your generosity in providing two full bags of grounds to brew and a hundred teabags to set out on the table. The attendees all received teabags in their goody bags, too, so we hope they tried some Teeccino at home if they didn’t at the conference.

After the conference ended I went back to the kitchen to collect any remaining Teeccino. I was surprised and delighted to discover that they had used up both bags of grounds and all but a couple dozen of the Dandelion Dark Roast teabags (those were not a favorite, I guess, or at least less appealing than the Dandelion Caramel Nut). They said they ran out of brewed Teeccino before the conference ended, it was such a hit with the ladies attending. 🙂 My friend Diana, holding her cup in the picture, was grateful Teeccino was an option as she has given up her beloved coffee for health reasons.’

Feeling inspired? If you want to have Teeccino at your next function, we’d love to support you with Teeccino! Simply apply to become an ambassador here.

Chewy Gingerbread Cookies

This delicious recipe for gingerbread cookies uses Teeccino Gingerbread to add that special something to a holiday staple. Enjoy with friends and family next to a cozy fire this holiday season!
Prep Time: 1 hour
Cook Time: 9 minutes
Total Time: 1 hour 9 minutes
Course: Cookies
Cuisine: American
Keyword: gingerbead
Servings: 6 cookies
Calories: 600kcal

Ingredients

  • 3 cups whole wheat pastry flour or Pamela's All Purpose Gluten-Free Flour
  • 3/4 cups palm sugar
  • 1 tbsp cinnamon
  • 1 tbsp ginger
  • 1/2 tsp cloves
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp butter softened to room temperature
  • 3/4 cup molasses
  • 2 tbsp Teeccino Gingerbread brewed strong by using 2 tbsp Teeccino to 2 cups or 10 oz water in a drip coffee maker or french press (enjoy the remainder of Teeccino while you make your cookies!)
  • Decorations chopped apricots, almonds, walnuts, raisins, golden berries, goji berries, coconut, and any other dried fruits and nuts you enjoy.

Instructions

  • Using 2 knives or a fork, blend the flour, sugar, baking soda, spices and salt with the butter. Cut the butter into small pieces until the butter is thoroughly mixed into the dry ingredients. You can use your clean fingers to further crumble the butter while mixing it into the dry mix.
  • Using an electric mixer, blend the dry/butter mixture with the brewed Teeccino and molasses. The moisture should be thoroughly spread throughout the dough which will take a minute or so.
  • Make a ball out of the dough and cut it in half. Roll one half ¼ inch thick between 2 pieces of parchment paper. Leave the paper in place while you place the rolled dough onto a baking sheet.
  • Freeze the dough on the baking sheet for 15-20 minutes until firm. Or refrigerate for 2 hours.
  • Preheat the oven to 350º.
  • Place one dough sheet on the counter. Peel off the top parchment paper. Using a cookie cutter, cut out the gingerbread people or other shapes for your cookies.
  • Line a cookie sheet with parchment paper.
  • Using a metal spatula, place the cut out cookies onto the paper on the cookie sheet.
  • Repeat with the remaining dough, refreezing it as needed. Keep rolling out the dough scraps until they are all gone and the cookie sheet is full. Use a second sheet for the remaining dough.
  • Decorate the cookies with chopped fruits, nuts, candied ginger, coconut, etc. Have fun making your gingerbread people look different from one another!
  • Bake the cookies until an imprint with a finger is barely seen, approximately 8-9 minutes. Cool the cookies on the sheet for a couple of minutes and then use the metal spatula to place them on a wire rack or cool plate.
  • Store the gingerbread cookies in a tin or airtight container.
  • Eat the cookies while sipping a cup of Teeccino!

Nutrition

Calories: 600kcal | Carbohydrates: 93g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 587mg | Potassium: 852mg | Fiber: 7g | Sugar: 45g | Vitamin A: 700IU | Calcium: 127mg | Iron: 4mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

Teeccino ToFruity Smoothie

Created by the author of the Fat Flush Plan Cookbook, this incredibly appetite-satisfying smoothie is divinely delicious. We hear testimonials from Fat Flush dieters all the time that Teeccino brings them so much pleasure as the pounds drop off!
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Course: Smoothies
Cuisine: American
Keyword: healthy, quick
Servings: 1 person
Calories: 375kcal

Ingredients

  • 1 oz extra firm tofu
  • 1 cup berries frozen, or fruit of choice
  • 1 cup brewed Teeccino flavor of your choice, chilled.
  • 30 grams whey protein powder about one serving
  • 1 tbsp flaxseed oil
  • Stevia extract to taste

Instructions

  • Combine all ingredients in a blender.
  • Mix until rich and creamy, about 2-3 minutes.

Nutrition

Calories: 375kcal | Carbohydrates: 23g | Protein: 27g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 179mg | Potassium: 432mg | Fiber: 6g | Sugar: 14g | Vitamin A: 71IU | Vitamin C: 4mg | Calcium: 152mg | Iron: 1mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

Lisa, a certified integrative nutritionist, had an Iron Chef themed integrative nutrition party, and the prize was Pumpkin Spice Teeccino! In her words: “A great time was had by all and several women tried, and LOVED, Teeccino for the first time today.”

 

We’re so glad that Lisa’s party was a success, and that Teeccino was such a hit! We are so lucky to have ambassadors like Lisa who believe in Teeccino as much as we do. Here’s to many more party successes, Lisa!

 

Feeling inspired? If you want to throw your own Iron Chef party or something similar, we’d love to support you with Teeccino! Simply apply to become an ambassador here.

 

Teeccino Pumpkin Spice Bread

Pumpkin Spice Bread is a classic sweet fall treat, and our recipe with Teeccino is perfect for chilly autumn and winter days and nights. Enjoy with a hot cup of Teeccino for the ultimate relaxation experience.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Course: Baking
Cuisine: American
Keyword: pumpkin, spicy
Servings: 1 loaf
Calories: 2736kcal

Ingredients

  • 1 3/4 cups whole wheat pastry flour or gluten-free all purpose flour
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/4 cups palm sugar or Swerve sugar replacement
  • 1 1/2 cups organic pumpkin puree
  • 1/2 cup vegetable oil or coconut oil
  • 1/4 cup brewed Teeccino Pumpkin Spice Coffee Make a strong brew with 2 rounded Tbsp Teeccino to 10oz freshly boiled water
  • 1/4 cup roasted pumpkin seeds OPTIONAL
  • 1/2 cup chopped candied ginger OPTIONAL

Instructions

  • Heat oven to 350F. Coat a 9 x 5 loaf pan with butter or oil.
  • Using an electric mixer with a large bowl or a food processor, blend together the eggs, palm sugar, pumpkin puree, and vegetable oil until smooth.
  • Sift together the flour, cinnamon, ginger, cloves, salt, and baking soda.
  • Gradually blend the dry ingredients into the wet pumpkin mix. Don't over mix but make sure all the flour is incorporated.
  • Pour the batter into the loaf pan. By shaking the pan a little, you can even out the batter in the pan.
  • Sprinkle the top with the pumpkin seeds and then gently press them into the batter so they'll stick.
  • Bake until a toothpick comes out mostly clean, so for approximately 65 to 75 minutes.
  • Let cool 10 minutes in the pan. Use a knife to go around the edges of the loaf, then turn the pan upside down. Gently transfer the loaf to a cooling rack or platter and let cool completely.
  • Enjoy a cup of Teeccino Pumpkin Spice with your pumpkin bread!

Nutrition

Calories: 2736kcal | Carbohydrates: 362g | Protein: 52g | Fat: 138g | Saturated Fat: 96g | Cholesterol: 327mg | Sodium: 2873mg | Potassium: 1873mg | Fiber: 36g | Sugar: 144g | Vitamin A: 57669IU | Vitamin C: 15mg | Calcium: 252mg | Iron: 17mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!