Sanctuary T Restaurant

Quick and easy, yet delicious and healthy recipes are hard to come by (especially if you want to make something special). So we’re whipping out our secret tea ingredient–our Tahitian Green Tea T-Dust Seasoning–to make a normal chicken dish a little more flavorful and to spike it with the antioxidant goodness of green tea leaves.

Tahitian Green Tea T-Dust  is our unique seasoning inspired by the coastal beauty of the South Pacific. Taste the freshness of green tea tempered by hints of ginger and coconut, leading up to a satisfyingly spicy finish.

If you love fresh, flavorful, and slightly sweet dishes then this one’s for you!

So without further ado, here’s our favorite quick tea-inspired Chicken dish paired with a Fresh Mango Bean Salad and a side of red quinoa!

Ingredients (serving for 4):

For Green Tea Cayenne Chicken:

• 4 Skinned Chicken breast
• Sea Salt
• Cayenne Pepper
• Honey
• 1 Lime
• 1 Red Onion
• Olive oil
• 4 garlic cloves

For Fresh Mango Bean Salad

• 1/2 Lime
• 1 Mango
• 3 On-the-Vine Tomatoes
• 1 can of black beans
• 1 Ripe Avocado
• Cilantro

For Quinoa:

• Chicken stock
• Red Quina

Directions:

For Green Tea Cayenne Chicken:

1. Slice chicken breasts into large strips place in a large bowl
2. Add 2 teaspoons of Cayenne pepper, 2 teaspoons of salt, and 1 tablespoon of honey
3. Squeeze in lime juice
4. Dice red onions and stir them into the bowl
5. Chop onions and stir them in as well
6. Stir everything and allow chicken to sit for 10 minutes
7. Pan fry on heated skillet with olive oil

For Fresh Mango Bean Salad:

1. Dice all of the fresh ingredients and mix in large bowl together.
2. Squeeze on 1/2 of lime juice and 1 tsp of salt
3. Add drained black beans
4. Chop cilantro

For Red Quinoa:

It’s pouring snow here in New York (where our tea restaurant is located!) and we can’t help but feel a little worn down from the 30 degree weather.

So instead of sulking we’ve decided to put a spin on our breakfast/brunch pancake with our favorite secret ingredient of all time: tea! Yes sir, we’ve added a dash of our Matcha Green Tea Powder to our pancake batter, and have turned the golden cakes green with matcha goodness. Adding some tea to your pancake is simple, adds a different flavor to your pancake, and will make you smile.

If you don’t have Matcha Green Tea Powder, then you can either try grinding up five tablespoons of loose leaf Gyokuro or Genmaicha Matcha in a mill grinder or a very clean coffee grinder–just be careful you want coffee and green tea pancakes. Even though the grinding sounds like a hassle, it’s actually simple and a great way to add a little loose leaf kick to your food! (We’ve also tried Rooibos Pancakes by grinding our favorite Tiramisu Rooibos!)

But if you really don’t feel like grinding your loose leaf tea, we have one more option which is one of the most versatile way to cook with tea (besides our T-Dust of course): make tea butter! To find out more about this by checking out our past blog post.

Now back to those Green Tea Pancakes that even Dr. Seuss would be proud of!

Ingredients (Serving 3 Medium Pancakes):

• 3  Tablespoons of Matcha Powder
• Pancake Mix
• 1/2 cup of frozen strawberries
• Maple Syrup

Directions:

1. Add Matcha Powder to 1/2 cup of pancake mix
2. Follow directions for water ratio on the pancake mix
3. Stir in a bowl
4. In a separate small pan add frozen strawberries and desired maple syrup. Allow to thaw and simmer till a red syrup is created.
5. Meanwhile, on a separate pan pour batter, cook, and flip.
6. Once the compote is fully simmered (with soft berries and red syrup), serve compote on or on the side of your Green Tea Pancakes!

There is no carb staple like rice! So it’s no surprise that half of the population of the world consumes it almost everyday.

Sure a classic steaming bowl of rice is comforting, but it’s nice to jazz up your rice dish with a different flavor that is not stir fry. So what we like to do is add a little of our Jasmine Silver Needle loose leaf!

You might be wondering how this is any different from purchasing “jasmine rice.”  The answer: Despite it’s name jasmine rice as we know it gets its aroma from a southeastern tropical plant called pandan and not jasmine!

When you add loose leaf jasmine to your rice you will see how delectable the flavors of pandan and jasmine are! So put Jasmine tea into your Jasmine rice, and you will realize how delicious it is.

Ingredients (Serves 4):

• One spoonful of loose leaf Jasmine tea (about one tablespoon)
• Pinch of sea salt
• 1 1/2 cups of Jasmine rice

Directions:

1. Bring about 2-2 1/4 cups of water to a boil
2. Add in loose leaf Jasmine tea and allow to steep for 5 minutes with lid covered
3. Strain out tea leaves
4. Add a pinch of salt to the strained Jasmine tea
5. Bring the tea again to a boil and add rice.
6. Reduce heat to low.
7. Cook for about 15 minutes so that the rice is fluffy and the jasmine has soaked in.
8. Stir gently and serve immediately!