Vegan pregnancy cravings Alicia Silverstone style

People magazine reported that Alicia Silverstone recently stopped in at M Cafe Melrose in Los Angeles for some Kukicha roasted twig tea after a hearty vegan Eggs Benedict breakfast. Sounds good to us! Here’s more on the pregnant vegan celeb’s tea of choice and a recipe for Vegan Eggs Benedict.
People magazine reported that Alicia Silverstone recently stopped in at M Cafe Melrose in Los Angeles for some Kukicha roasted twig tea after a hearty vegan Eggs Benedict breakfast. Sounds good to us! Here’s more on the pregnant vegan celeb’s tea of choice and a recipe for Vegan Eggs Benedict.

What is Kukicha roasted twig tea?

Though “green tea” gets the majority of glory, Kukicha roasted twig tea is popular among celebs, such as pregnant vegan Alicia Silverstone. If you haven’t tried this roasted tea, you don’t know what you’re missing. Kukicha has just a fraction of the caffeine of brewed coffee and is carefully crated from different clippings of the Camellia sinensi tea bush. Kukicha tea was popularized in the U.S. and Europe in the 1960s by the founder of modern macrobiotics, George Ohsawa, who considered Kukicha to be the perfect complementary beverage for a grain based or mostly vegetarian diet, because of its alkaline qualities and very low level of caffeine.

>>Got celebrity-caliber pregnancy cravings for eggs? Try this Vegan Eggs Benedict

EDEN Organic Kukicha Tea

We tried EDEN’s organic Kukicha Tea (16-bag box; $3.50) to see what the roasted tea buzz is all about. EDEN makes its organic Kukicha roasted twig tea from four different clippings of the tea bush:

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• The first clipping is from three year old, semi-wild plants, from which twigs from the under part of the bush are trimmed in autumn.

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• The second clipping consists of thick twigs, which are harvested every 10 years, usually in mid-winter. During the autumn and winter the caffeine level is at its lowest.

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• The third and forth clipping, done every year in March and June, consists of small, thin twigs, stems and mature brown dried leaves.

The tea cippings are steamed, sun dried, roasted in gas fired iron rotating ovens and aged for 2 to 3 years in order to develop the tea’s signature rich flavor. It’s best enjoyed at the end of a meal, just as Silverstone was picking up her to-go cup after her substantial vegan breakfast. According to EDEN, Kukicha’s natural tannins aid in digestion of grains, and gives it the ability to neutralize both acids and alkalines in the diet.

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