Hot Tea Month on January, 2025: can you drink hot tea while pregnant?

January, 2025 is Hot Tea Month 2025.

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There is nothing as relaxing, reassuring or satisfying as a mug of herbal tea. Hot Tea Month encourages you to definitely branch out and check out new kinds of tea to suit different emotions, tastes and conditions British breakfast teas are great, why not give eco-friendly tea, chai tea or any other types a go?

By 'not herbal tea', I am assuming you mean black tea (orange pekoe, earl grey etc)?

It's fine in moderation. The most dangerous component is the caffeine. A cup of black tea typically yields 40-120 mg of caffeine (green tea has less, 30-50 mg/cup), whereas the recommended maximum caffeine consumption for pregnant women from the March of Dimes is 200 mg/day. Some women are not comfortable consuming caffeine during pregnancy, if you are one of these women, I would suggest decaffeinated tea, which contains negligible amounts of caffeine (about 2 mg/cup).

Hope you're feeling better soon!

Moroccan Food & Mint Tea?

(Moroccan blog)

how to make Moroccan tea:

10 sprigs fresh mint, plus extra for garnish

3 teaspoons green tea

3 tablespoons sugar (or more to taste)

4 cups water

Directions

1Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.

2Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.

3Let the tea brew for three/five minutes.

4Set out glasses for the tea.

5A shot-glass is close to the slender glasses used in Morocco.

6Fill just one glass with the tea, then pour it back in the pot.

7Repeat.

8This helps to dissolve and distribute the sugar.

9Pour the tea.

10You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.

11If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.

12Garnish with the remaining sprigs of mint.

Merguez is a Tunisian dish

Yield: Makes 3 pounds sausage

Preparation Time: 1 1/2 days

2 pounds diced boneless lamb shoulder with its attached fat

3/4 pound diced lamb fat

4 large garlic cloves, pounded in a mortar with 1 tablespoon salt

1 teaspoon freshly ground fennel seeds

1 teaspoon harisa

1/2 teaspoon ground cayenne pepper

1 teaspoon freshly ground black pepper

About 10 feet of lamb intestine casing (preferably) or hog casing

1. In a large bowl, toss together thoroughly the lamb shoulder, lamb fat, garlic, fennel seeds, harisa, cayenne pepper, and black pepper. Cover with plastic wrap and leave overnight to allow the flavors to blend.

2. Open one end of the casing, fit it over the faucet in your kitchen sink, and place the remainder of the casing in a medium-size bowl in the sink. Turn the water on gently to wash out the casings. The casings are sold cleaned; you are merely washing away preserving salts and residue. Now you are ready to start stuffing.

3. Affix one end of the casing over the funnel attached to the sausage stuffing attachment of a stand mixer or meat grinder. Push the entirety of the casing onto the length of the funnel (it will contract and fit fine), leaving about 2 inches dangling from the end. Tie this end in a double knot.

4. Turn the grinder or mixer on and as the sausage stuffing begins to flow into the casing, it will push the casing off the funnel. Have a large bowl or platter ready to catch the sausages. Twist or tie off the sausage with kitchen twine to make links at 4-inch intervals, or leave to make several very long sausages. Do not overstuff the sausage otherwise it will burst, either then and there, or during cooking. Also be careful that the sausage stuffing enters the casing continuously and evenly and that no air bubbles develop. If air bubbles do occur, it is better either to cut the sausage at that point and start a new one, by tying the end off, or to prick the air bubbles with a toothpick.

5. The sausages can be divided into portions of different or the same weights and frozen for later use in freezer bags for 2 to 4 months or you can cook them immediately. Refrigerate for not more than 2 days. If cooking them, place the sausages in a large pot and cover with water. Bring to a boil and, just as the water begins to bubble, reduce the heat to below a boil and poach the sausages for 10 minutes, if grilling or frying, or 40 minutes if serving them boiled.

Drinking Hot Tea and Calorie loss?

Absolutely green tea! 4 years ago, i lost about 30lb in two months. One of the things i focused on was the consumption of green tea throughout the day. Actually a research shows you can burn 35 to 43% more fat during the day when you drink 3 to 5 cups of green tea, knowing that this cannot be done without clean diet (and) working hard at the gym or instant cardio.