Today celebrates a tradition that I dearly love. Afternoon tea has been a regular part of my day since my first trip to Scotland in 2014. I cherish this pause to savor a cup of tea and relax. It allows me to center myself and reflect on the day, before thinking about dinner prep and evening activities.
My afternoon teas used to feature a variety of Scottish or black teas and the typical fare: finger sandwiches, sweet treats and a Scottish shortbread cookie. None of those foods are part of my diet now. Tea time usually includes an herbal tea or a Scottish heather or thistle blend and fresh fruits and veggies.
In honor of this special day, I tried out a new recipe for a healthy treat, with a surprising ingredient.
I found this recipe, from Joyfully Healthy Eats, on Pinterest. It is egg, dairy and gluten free.
Who would have guessed chickpeas could be so versatile and the base for a dough? Instead of rubbing the chickpeas with a paper towel, I picked them up and squeezed lightly, popping them into the strainer. This action left the skins behind. It only took a few minutes and my dough was smooth and creamy. I became proficient at using both hands to pop out the chickpeas simultaneously.
I used all organic ingredients and a peanut butter without added sugar. The chips were 70% cacao. Before combining the ingredients in the blender I started a cup of tea steeping. I used dried rose hips for today’s celebratory drink.
The vitamin C in rose hips is the most bioavailable form in existence. Rose hips are anti-inflammatory, increases the blood’s white count and boosts the immune system. They also dissolve biofilm, a jelly like substance caused by the Epstein Barr virus. This biofilm can gunk up vital organs, including the heart, causing palpitations, tachycardia, atrial fibrillation and arrhythmia. Plus, rose hips help to alleviate all types of infections. On this chilly, rainy Saturday, rose hips tea sounded perfect.
As the herbal tea steeped, I completed the vegan cookie dough and sliced up fresh organic strawberries. I was ready for tea time, in honor of National Tea Day.
The Chickpeas Cookie Dough was amazing. It wasn’t too sweet, which is ideal for me. I don’t care for sweets anymore. The texture was smooth and creamy and I couldn’t taste the chickpeas at all. The tart strawberries created a wonderful contrast to the dough.
I enjoyed this special tea time this afternoon. I will fix the Chickpeas Cookie Dough again, although it will be an infrequent treat. I prefer to stick with whole foods primarily.
Catherine Douzel says, “Each cup of tea represents an imaginary journey.”
I love that. Where shall I journey to today?
