January 27, 2014 § Leave a comment
The time of gluten free in my house is coming to an end. My wife, who has been gluten free for just over a year now is better. Yes she is better. These things can be healed. We have been seeing a naturopathic doctor for an entire year and the results we got were really impressive. The most invasive drug that was prescribed was L-Glutamine. It’s a protein isolate that helps heal damaged stomach linings. The least invasive prescription has been 30 minutes of exercise 5 days a week, this in it’s self is a worthy conversation. Recently however we decided we wanted to speed the healing process up a little so we went to see an acupuncturist. Now I have to say I was sceptical at first, but we had heard so many amazing things about this doctor we just had to go see her.
All of the amazing things that we had heard were true! This doctor basically gets a list of things you are reacting to, and then treatment by treatment, she uses he needles like erasers and erases the reaction. 25 hours later Rachel was eating bread with no reaction at all! This is truly amazing and we thank God for this woman’s abilities.
All of this being said we did find some really good gluten and dairy free recipes and I’d be remised to not share at least a couple of them with you. Here is by far my favourite, it’s actually very enjoyable and we’ll probably have them sometimes by choice!
If you are gluten intolerant… or anything intolerant that is not life threatening you can probably get help from a good naturopath and or acupuncturist, I am now a believer! If you are in Winnipeg, hit me up and I’ll hook you up. Until then enjoy these pancakes with a cup of tea!
R’s Rice Pancakes
8 oz coconut milk
January 22, 2014 § Leave a comment
I just took a little scroll through some our recent posts and noticed that King and Saint looks a bit like a food blog. Well surprise! It is… and it’s not. Welcome to a truncated version of the lives of King and Saint. I’m sure it’s not that different from anyone else’s which may be why it is interesting or why it’s not.
The waxing and waning of obsessions pass by and by. It seems like the later in life we go the longer the process takes to fully wax and then fully wane though them. This is not a surprise though, as we get older (read 27) we have been able to sort through the bits that we think might be interesting and are getting better at spotting the other bits that we know will indeed not interest us before we delve to deep into its depths.
Now of course, food, Tiger, is something we are all at least a little bit interested, at least interested enough in it to, hopefully if we have some control over whether we are able to, consume enough of it to not die. If one is not in such a fortunate position, I can guess that that persons interest in food is probably far greater than my own. This is not a post urging us to feed the poor, though I think that is something we should actively do in one way or another, nor is it a post about food. It really comes down to being a post about being able to post about things. Anything we want. When ever we want. And now I’ll go ahead and say, this is not a post about capitalism nor the problems with the world. I do think capitalism is broken, though I would like to be wealthy one day. And I do think the problems of the world are serious and are not to be taken lightly.
No, rather this is a post about Joy. Though it seems to have been framed, preluded, preceded, and followed up by a message of sadness and problems, its probably necessary that it be kept in tension with that side of things.
I do find it rather strange that people actually read this blog. But I’m very happy that people do. You’ll find that it contains nothing revolutionary. As much as I’d like to think Justin Timberlake and Koan Sound are, we can’t really know for a few hundred years. You will find an ebb and a flow and a wax and a wane, a tide moving in and out, moments of franticness and an occasional lull. Some things you’ll read will be rather helpful (rice milk) and things you’ll read that were probably a complete waste of time (this). The pendulum must swing.
So where is the Joy? It is right here, right now, in spite of all, but also informed by it. It will be here when the next tragedy stares us in the face and also when when the comedy rouses us to giggle.
Enjoy your tea and don’t think about what you’ve just read. Just be happy that you did, or, be mad that I wasted your time with such rubbish, but then if you’re enjoying your tea what does it matter.
November 20, 2013 § 3 Comments
I’m going to take this quiet moment to bring a tea blend I’ve recently found and enjoyed to our loyal reader base… King, I hope you’re reading this, because I think this is just for you; other wise I just lied about having a loyal reader base. But, in that case, maybe no one will have read it. In which case I’d just be lying to myself. We all know what happens when you lie.
Let’s, assuming there is at least two of us, carry on with the loose cuppa. The blend I have been enjoying for the last few mornings is quite simple. Fill half of one side of the tea ball with Earl Grey, and the rest of that same half with Black Chai. Granted they are both flavoured black teas so it’s not to much of a stretch, a distance, an exploration, or a challenge to your delicately tuned sensors which reside on your tongue until you sip a too hot cuppa and burn them off like the savage monster you are, but it’s not really meant to be.
I think I enjoy it because it s some how reminiscent of the ever beloved Cascade hop. Now this isn’t to much of a stretch either, because Earl Grey is a black tea flavoured with orange oil, and chai tea; cinnamon, star anise, fennel, ginger, cardamom, cloves, black and white peppercorns all kept in place by the omnipresent fermented black tea leaves. Now, Cascade hops have wonderfully strong characteristics of grapefruit and, for a lack of a better term, hoppy flavours. So it reasons to say that when orange oil, which comes from the orange, of course, of course, which is distantly related to the grapefruit, comes into a life surrounded many foreign flavours, it might change a little.
As Oz Clarke in, Oz and James Drink to Britain, has taught us you can best taste a beer you drink “On the burp” As crude as it seems, it’s very much the truth. With this blend of tea, when tasted, on the burp, it actually tastes like I have been drinking an IPA that has been very well hopped with Cascades. Weird Weird Weird but so so wonderful. So wonderful in fact I am going to have another right now.
Here’s a clip of Oz and James Drink to Britain
I did say “a clip” not “the clip”
November 12, 2013 § Leave a comment
***Disclaimer- this may ruin your tea experience tomorrow morning***
Do you know who grew your tea? Do you know where it was grown? Is it organic?
If you don’t know the answer, you may be consuming pesticides and artificial flavours on a daily basis! Companies such as Twinings, Tazo, Celestial Seasonings, Lipton, Trader Joe’s, and Tetley are all guilty of using toxic pesticides on their products. If you are concerned about these sorts of things I urge you to read the link below:
November 8, 2013 § Leave a comment
The king has been keeping us abreast of his adventures of loose tea lately and I was feeling a little left out. I texted the king and asked how to get started and I received some very simple instructions.
Drive to Bulk Barn, get a tea ball (I already had one, but it felt like the patriotic thing to do), get Earl Grey, Moroccan mint, and Rose hip hibiscus, and that should be a good start to the tea drinking and blending experience. I ended up getting eight different kinds of tea, Earl Grey, Orange Pekoe, Assam, Moroccan Mint, Fair Trade Chinese Green, Rose hip Hibiscus, Darjeeling, and Black Chai. If you haven’t figured it out yet I’m a bit of a foodie, but unfortunately a fairly poor one. So when I hear about something like this which lets me blend and explore flavours for a little amount of money I pounce like a jaguar. Ah ha! A series is a brewing! Keep on the look out for The Budget Foodie of which I think this may be the first instalment. Or maybe not, this is the cuppa series and a spin off of this will be the budget foodie. Anyways back to the story…
My total shopping bill came to thirty three dollars, but that’s only because I got raisins, coconut, beans, steel cut oats, and a few other things. The total cost of eight different teas and a tea ball came to around nine dollars. I got a couple of scoops of the base teas that I’ll primarily be blending from and a good solid scoop of the accessory teas. I’m not really sure which will be which but only time can tell.
So my first attempt at blending was a stupendous failure, or at least as stupendous a failure that making a cup of tea can be. A couple of things to keep in mind while making you cup of tea. Fill the sphere half way full, that should be enough for a cup. Get your water nice and hot, I let mine boil, remove it from the heat and then when it stops bubbling I pour it over the ball in the cup. I let it steep for fourish minutes. I pull the ball out and let it cool a bit and then drink.
Now, only because I am a novice home brewer do I know that I probably, in my description of how to make tea, broke at least eight rules of making tea even though I only described five steps to making it. Well, bugger all that for now because this cup of pure Darjeeling is mighty damn fine!
That’s it, that’s all, when I find a nice blend I’ll post it and when I find a nasty blend I’ll post that as well. If you decide to join us on our tea drink and blending exploration drop us a comment and we’ll get this party started like it’s Saturday night!
November 6, 2013 § Leave a comment
As recent reflections will note (see: Time for a Loose Cuppa?) I have a mild obsession with loose leaf tea. On this brisk autumn morning I felt the need to dig through my stash and create the perfect breakfast tea. I knew it would need two things- a sweet and smooth finish, and a colour that would reflect the season. The result is this fantastic blend of Hibiscus and Rose Hip, steeped with a blob of Organic Nova Scotia honey. A warming way to start up your autumn day.
On a health note – Hibiscus is know to be a natural diuretic and it contains a kick of Vitamin C. It is used as a traditional medicine to treat high blood pressure.
Wiki says, “A 2008 USDA study shows consuming hibiscus tea lowers blood pressure in a group of prehypertensive and mildly hypertensive adults. Three cups of tea daily resulted in an average drop of 8.1 mmHg in their systolic blood pressure…”
…and an interesting note on Rose Hips from our friends at Wikipedia:
“During World War II, the people of Britain were encouraged through letters to The Times newspaper, articles in the British Medical Journal, and pamphlets produced by Claire Loewenfeld, a dietitian working for Great Ormond Street Hospital for Sick Children, to gather wild-grown rose hips and to make a vitamin C syrup for children. This was because German submarines were sinking many commercial ships: citrus fruits from the tropics were very difficult to import.”
September 7, 2013 § 1 Comment
The smell of Earl Grey tea invokes some special memories for me. It reminds me of my childhood, many awkward first dates, and countless hours hunched over my sketchbook in art school. That wonderful Bergamot smell keeps me calm and focused for hour after hour. I have other leafy loves, I must admit. I am partial to the occasional cup of Peppermint, or the fancy Moroccan Mint leaves which overflow mason jars on my kitchen counter. Still, nothing *for me* can compare to the smell and taste of loose leaf Earl Grey tea.
Here is a snap of my current stock, with the addition of some dried safflower from my parents garden:
The safflower is purely for aesthetic reasons.
A note before we continue: If you have not yet experienced tea in its loose form I highly recommend doing so. A bagged tea is imprisoned and depressed. A loose tea is excited to greet you in the morning and go for a hot dip. Trust me.
A brief History
Named after Lord Charles Grey II (English prime minister 1830-1834), Earl Grey tea has become one of the most popular flavours of tea worldwide. The recipe for Earl Grey combines black tea leaves with oils found in the Italian citrus fruit Bergamot. The original recipe is thought to have come from China but there is some debate over this.
A patriotic drink for the brits:
Out n about– I recently asked for Earl Grey at a local Cafe (Hydrostone Cafe- located in Halifax’s northish end). I was greeted with a “hmm I’ll have to see if we have that one”. This is a sure sign that a Cafe is not in tune with herbal culture. Sure enough it arrived in an odd shaped mug, bag dangling from one side. It was a low grade bag my friends. A very low grade bag. This experience has reinforced my belief that everyone should expand or start their own personal collection of loose leaf herbals. Treat yourself to a good ol’ scoop from your local Bulk Barn (I am in no way affiliated with Bulk Barn or Loblaws). You’ll be glad you did.