Food to make you happy

Give us a smile!

Can food make you happy? A great meal with friends is probably the most common response we got when we were compiling our “Happiness Is…” list to decorate Lahloo Pantry (more on our Pinterest board!). Sure, good company and the delectable flavours of a homemade meal are very important, but there’s more to it: some nutrients can truly stimulate the “happy area” in our brains. The way to happiness could be on your plate! Here are some essential happy foods: 

1. Dark chocolate. 

There’s science behind our favourite addiction (besides tea, that is). Chocolate contains theobromine, an alkaloid that works as a natural stimulant, and tryptophan, an amino acid that the brain uses to produce serotonin, a mood-enhancing substance.

2. Bananas.  

Rich in potassium, which helps lower blood pressure, vitamin B6 and tryptophan. If you want to increase its feelgood factor, eat a ripe banana between meals. Especially good if you’re exercising hard!

3. Eggs

If you’re grumpy first thing in the morning, here’s the perfect breakfast for you: eggs florentine and a pink grapefruit. Eggs are a source of iron that is best absorbed by your body when combined with vitamin C-rich food, such and spinach and citrus fruit.

4. Oily fish

Low blood levels of Omega 3 fatty acids have been linked to mild depression and  poor mood. Eating oily fish twice a week may help you look on the bright side. To maximise the goodness of oily fish, serve it with vitamin E-rich foods, such as nuts and seeds or broccoli and green veg. 

5. Citrus fruit

Bright as sunshine and with similar mood-lifting properties, citrus fruit is a great source of vitamin C and antioxidants. Vitamin C protects your body against stress and helps soothe the mind.

6. Tea 

Yes, there’s also science behind the comforting effect of your favourite cuppa. Tea contains L-theanine, a substance that enhances your mood and relieves anxiety. So pick your favourite and enjoy!

Seven reasons to start drinking Sobacha

Though Sobacha is very popular in Japan and Southeast Asia, you might not be familiar with this nutty, moreish herbal infusion. If you’re into Japanese food, you probably will have tried the delicious soba noodles (great with vegetables and soy sauce!). Soba is the Japanese word for buckwheat, a gluten-free whole grain related to rhubarb and with no relation to wheat, and Sobacha is the herbal tea made with roasted buckwheat. But why is it so good for you?

1. Sobacha helps regulate blood sugar levels, so it’s perfect to make you feel fuller for longer and to banish the four o’clock slump.
2. The roasted nibs are high in fibre that helps flush away toxines, therefore improving your digestion.
3. Sobacha contains potassium, which regulates water balance in the body. Drinking it regularly can help alleviate water retemption, an easy way to feel slimmer and healthier.
4. That feelgood factor! Sobacha is rich in Vitamin B, a natural mood enhancer. Perhaps that’s why it’s so comforting!
5. Sobacha contains antioxidants to protect your body from the inside and give you a healthy glow.
6. Zinc in Sobacha promotes a healthy complexion, improves stress levels and supports the immune system, so it’s a great caffeine-free alternative if you’re feeling under the weather.
7. Sobacha contains copper, which contributes to control cholesterol levels and fights anemia.

The caffeine-free diaries. Week 1: the rise and fall

January is the month of the year in which everybody seems to be detoxing. At Lahloo we wanted a gentle approach, so this month is all about Herbal Therapy, a celebration of our herbal infusions (we’re offering 20% off all tisanes throughout the month!). Like many of you, we’ve turned to fresh fruit, lots of homemade vegetable and lean meat dishes, yoga and a relaxed attitude… and we’ve decided to go caffeine-free for a month!

As you probably would imagine, we’re all used to our morning matcha, a comforting cup of  black or a galvanising green hit to inspire us mid-afternoon. We normally save our herbals for the evening or as a bedtime ritual. But this month we want to give them a central place. Herbs are powerful, and each one has a different effect, so we’ll be exploring and discovering the adequate infusion for each moment. We’ll miss the flavour of our favourite teas, that’s for sure, but we believe we can make it through the month without having any caffeine!

A vit B-rich combo: Sobacha and Marmite on toast!

Here’s the account of our first caffeine-free week!

Day 1. Monday. 

Feeling optimistic, maybe even a bit high.  Also getting competitive. At the end of the day, we feel virtuous and proud. But it’s only day 1.

Day 2. Tuesday. 

All feeling a bit sleepy in the morning, but nothing too dramatic. Sobacha (roasted buckwheat tea) going down a storm! Protein, minerals, mood-enhancing vitamin B… so much goodness!  Twitter friends warn us of nasty caffeine withdrawal symptoms. We’re still optimistic, as our usual caffeine intake comes from great quality tea, and we have to take the amino acid theanine (which has a soothing effect) into consideration!

Day 3. Wednesday. 

Midweek, and the afternoon is a critical point. After lunch, Hannah and Maria talk about how nice it’d be to eat a whole Amelia Rope chocolate bar. They both miss too much their usual pot of green tea! Meanwhile, Tidus is on a data entry mission… with no Bristol Brew! Kate: “I miss my morning matcha and my afternoon green tea! Not for the buzz but cos I love the flavour. I haven’t felt any rubbish side-effects or missed the caffeine for energy but have a couple of spots!”.

Day 4. Thursday.

It’s a cold day, so Kate has Sobacha and porridge for breakfast (internal central heating!). Maria and Hannah have a quick meeting in which they don’t drink any green tea, but a pot of soothing Rosebud. It’s a nice change, actually – its aromatherapeutical properties are noticeable, the scent and the flavour are as calming as a few minutes of meditation! Maria admits she’s having Genmaicha withdrawals. Hannah doesn’t know if she can live without Matcha (not even for a month).

Day 5. Friday.

Working from home and typing up the post you’re reading, Maria enjoys some Marmite on toast and a pot of Sobacha for elevenses…But just before she hits the Publish button, Twitter delivers the news…. Major caffeine crisis at the office! 

What? Treason!

And a minute later… 

Who was the first to fall? Will we give up after the first crisis?  Answer next week!

If you’ve gone caffeine-free, leave us a comment telling us about your experience! 

Buckwheat hummus with cumin flatbread

Once you try it, it’s hard not to become slightly obsessed with Sobacha, our caffeine-free roasted buckwheat tea. Nutty and moreish, it contains a healthy dose of vitamin B which makes it an uplifting cuppa, especially good during the winter months. Unlike what one might expect, buckwheat is not related to wheat. It’s a gluten-free grain that is generally used to make noodles (soba noodles!) and a delicious porridge. But it’s also very versatile! For this recipe, we’ve added Sobacha to a traditional hummus recipe for a surprisingly nutty twist. Serve with strips of delicious homemade cumin flatbread.

For the hummus:

Ingredients

• 400g drained chickpeas
• Juice of 2 lemons
• 2 medium cloves of garlic
• 120ml tahini
• 4 tbsps olive oil
• pinch of cumin seeds
• 3 heaped tbsp Lahloo Sobacha + extra for sprinkling
• chopped parsley to garnish

Soak the chickpeas overnight then boil until soft. Drain. Save a few to garnish. (You can use tinned chickpeas if you’re in a hurry!)
Place the chickpeas in a blender with lemon juice, garlic, tahini, olive oil, Sobacha and cumin seeds. Blend until smooth, adding up to 200ml of water to create a smooth consistency. Garnish the hummus with more Sobacha and leftover chickpeas, sprinkling chopped parsley and a dash of olive oil over the top.

For the flatbread:

Ingredients: 

• 110g strong bread flour
• 3g dried yeast
• 1/5 tsp sugar
• 10ml olive oil
• 60ml water
• 2/3 tsp salt
• cumin seeds to sprinkle

Use a dough hook and bring together the ingredients. Cover and allow to rise for 1h. 15 minutes before you start shaping the bread, preheat the oven at 180C.
Shape the dough into 3 small balls, sprinkle with cumin seeds and bake for 15-20 mins.

15 simple feelgood tips from the Lahloo team

The Lahloo team has gathered to compile a list of simple feelgood tips that will help you start 2013 feeling calm and energised. For more inspiration, you can also check our Herbal Therapy Pinterest board!

This is our mantra for the New Year! You can print it out if you wish.

Body

1. Start the day with half a cup of hot water and a squeeze of lemon. It’s an easy way to alkalise your body and to clear toxines.  And you’ll get some vitamin C too!

2. Do some cat stretches first things in the morning.

3. Add a tbsp matcha to a green breakfast smoothie.

4. At the end of your shower, turn the water to cold for a few seconds. You’ll feel brave and awake, and it will improve your circulation.

5. If you can, take a walk to work!

6. Try a simple shiatsu massage to feel energised. Apply some pressure in between your thumb and index finger. Breathe.

7. Always carry healthy snacks. Fruit segments, toasted almonds, oatcakes, hummus and carrots, a banana or a boiled egg are perfect.

8. Make a potassium-rich vegetable soup from scratch tonight. Add some chickpeas for extra protein.

Soul

9. Do a good deed! Help someone today. Helping people makes us feel good too.

10. Save at least ten minutes each day to do something creative. Drawing, writing, knitting, cooking, taking photographs, making music or whatever you like.

11. Learn something new.

12. Grow your own herbs and add them to your favourite dishes.

13. Do a screen detox! Half an hour before you go to bed, turn off all electrical implements (yes, your mobile phone too!). Grab a book and a cup of tea and relax.

14. If you feel agitated and restless, breathe (and play some Tibetan singing bowls music. It will help!)

15. Remember to say ‘thank you’.

Peppermint detox water

If, like us, you’ve started the year with the resolution of  going (nearly or completely!) caffeine-free, this detox water may be your saviour! Peppermint, cucumber, lemon and lime create a refreshing, invigorating and purifying drink – handy when you have to work in front of the screen for hours! Best of all, it’s very easy to prepare.

Ingredients

• 2tsp Lahloo Peppermint
• 500ml fresh water
• cucumber
• lemon
• lime

Cold infuse 2tsp of Lahloo Peppermint and five slices of cucumber in half a litre of fresh filtered water for about an hour or more, depending on how strong you like it. Strain the infusion and serve with sliced lemon and cucumber, squeezing some lemon and lime on top.

The Queen of Tea

Over ten centuries ago, the Chinese emperor Hui Zhong proclaimed it to be the culmination of all that is elegant. Lahloo founder Kate talks about why white tea is the Queen of Tea! Video by Raspberry and Jam.

Intriguing Oolong

Josh from Lahloo Pantry talks about oolong, the tea of the black dragon.

Intriguing oolong!

With this autumnal chill in the air, we feel like wrapping up warm while enjoying a comforting cuppa. The intriguing oolong is the perfect companion for this season, but how much do you know about it?

The Chinese call it black dragon tea, a very appropriate name for a complex beverage that still remains a bit of a mystery in the western world. Originated in the 17th century in the Wu Yi mountains of Fujian, China, oolong is probably the most diverse product of all the varieties of the camellia sinensis bush, with flavours that range from rose, orange blossom or orchid to cinnamon or cocoa nibs!

The development of oolong might not have occurred if it weren’t because of the 17th century Ming Dynasty’s ban on compressed tea, shaped into cakes, and the advocacy of the emperors for loose-leaf tea. In this tumultuous era full of changes in tea-making, Fujian’s tea artisans developed a technique for making partially oxidized and charcoal roasted tea. These first oolong leaves resembled the curling body of a mythical Chinese dragon, a symbol of power, strength and fortune, which was probably the reason behind its name.

The new way of producing tea spread from Fujian to other provinces in China before crossing to Taiwan at the beginning of the 19th century. There are many different styles of oolong, depending on the terroir and the dexterity of the tea masters. Producing oolong requires great skill and it’s considered more complicated than black or green tea, as minor changes in production can alter flavours, aromas and colours.

Whereas green tea is unoxidised and black tea is fully oxidised, oxidisation in oolong can range between 15%-75%. The tea leaves are usually picked from April or May or later in the year, depending on the kind of oolong. Then they are processed, so they might not reach the market until at least July each year. The leaves, big and rich in aromatic oils, are left to wither and oxidise in the sun before going through a complex process of firing or roasting and fermentation. Shaking the leaves at the appropriate time releases the characteristic aromas.

Oolong leaves can be formed into two different shapes. They can be rolled into long curled leaves, which is the most traditional style of oolong that presumably gives name to the tea, or they can be wrapped and curled into small beads with a tail.

Orchid

Jade

Charcoal roasted oolong has traditionally being used as a digestive aid and a mild detoxifier of excess alcohol, cigarettes and fatty, greasy food, having been linked to liver health and muscle relief. Current research has been done on its possible links with weight loss. In traditional Chinese medicine, lightly oxidised oolongs are considered to be beneficial to the respiratory system.

To browse our oolong teas, you can visit our website. We’re currently offering 20% off all oolongs!

Matcha mini pizza

Matcha, the super healthy Japanese finely-milled green tea, is not only delicious but also incredibly versatile. At Lahloo Pantry it’s used in sweet and savoury dishes. This time chef Emily has added some matcha to her usual pizza dough recipe, which adds extra goodness! Top it with your favourite ingredients and serve with salad for a delicious meal.

Nice and crispy matcha base!

Ingredients (makes 9-10 pizzettes)

• 550g strong flour
• 14g dried yeast
• 1 tsp sugar
• 50ml olive oil
• 300ml water
• 2tsp salt
• 1tsp Lahloo matcha

Mix flour, yeast, matcha, sugar, oil and water and bring together. Cover and allow to rest for 20 mins. Add salt and beat until smooth and elastic. You can add a little water or flour as necessary. Allow to rest for an hour, then roll out the mini pizzas.

Choose your topping! This one has creme fraiche, tomato, onion, black olives and wilted spinach.

Bake at 200C until the base is golden and cooked through (typically around 10min, depending on how thin it is!).