As the season changes and it gets colder, I find myself craving hot food more often. Unfortunately that doesn’t always mean I have the energy to cook! Chazuke, or a rice submerged in a steamy green tea broth, is a great quick-fix dinner using whatever you have stocked in the fridge. My version is gluten-free, dairy-free, low carb and vegan. It’s packed with protein thanks to the tofu and full of antioxidants thanks to the green tea.
Green tea, a beverage commonly consumed across Asia, is heavily promoted in the nutrition community for its health benefits. Green tea contains different polyphenols such as catechins and tannins. Catechins are shown to have strong antioxidant properties to help fight free radicals (Kuriyama et al., 2006). Green tea also contains a high quantity of tannins, compounds that help boost immunity and minimize toxins in the body.
Researchers have looked at the relationship between tea consumption and bone health, however epidemiological studies have shown mixed results (Shen et al., 2009). Extensive research has also shown that green tea can help prevent cancers and cardiovascular disease (Shen et al., 2009). Animal and cell studies in particular have indicated potential mechanisms of action through which these preventative properties may stem, however the definite relationship between green tea consumption and disease risk in humans remains unclear (Kuriyama et al., 2006).
Green tea is also believed to enhance energy metabolism, thus leading to improved weight loss. A meta-analysis from the International Journal of Obesity found that green tea supplementation has a small, positive influence on weight loss and weight maintenance (Hursel et al., 2009).
Hope you give this recipe a try! Comment down below with your favourite type of tea!
Hursel, R., Viechtbauer, W., & Westerterp-Plantenga, M. S. (2009). The effects of green tea on weight loss and weight maintenance: A meta-analysis. International Journal of Obesity, 33(9), 956-961. doi:10.1038/ijo.2009.135
Kuriyama, S., Shimazu, T., Ohmori, K., Kikuchi, N., Nakaya, N., Nishino, Y., . . . Tsuji, I. (2006). Green tea consumption and mortality due to cardiovascular disease, cancer, and all causes in japan: The ohsaki study. Jama, 296(10), 1255-1265. doi:10.1001/jama.296.10.1255
Shen, C., Yeh, J. K., Cao, J. J., & Wang, J. (2009). Green tea and bone metabolism. Nutrition Research, 29(7), 437-456. doi:10.1016/j.nutres.2009.06.008