DOCSLIB.ORG

Milk Tea Recipe Nepal Drea's Food Adventures

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Milk Tea Recipe Nepal Drea's Food Adventures milk tea recipe nepal Drea's Food Adventures. Tea, otherwise known as chia in Nepalese, is the national drink in Nepal. Nepal is a tea heaven. It is available everywhere, 24/7 and for not even 10 cents a cup on the street you can have as much of it as you can handle. The quality of the tea leaves is not the best in the world, but the key to this delicious drink is all in the preparation and the other ingredients (especially for their spiced tea). Most of the tea available in Nepal is a black tea - white or green are extremely hard to find and once you find it, it's probably in a teabag (clearly inferior to good ol' loose leaf!). The black tea variations consist of black tea, milk tea, or dud chia , and spiced tea, or masala chia . Chia means tea in Nepali and, confusingly enough, Chai is tea in Hindi. The other varieties are mostly herbal and consist of ginger tea, lemon tea, honey ginger lemon tea, jasmine or mint tea. The tibetan variety, butter tea, was left untouched. I had it once or twice when I was in Tibet in 2008 and it was enough to last a lifetime. Butter tea is literally hot piping butter (usually from yak or cow) and it feels like drinking a soupy chapstick. No thanks!! In most places, tea is very cheap and it's fun to drink - at some points I swear we were having 10 cups of tea a day. Here's a breakdown of tea in Nepal (in order of my personal preference): Black Teas Masala chia Loving the masala chia If you've ever had 'chai' tea or spiced tea, Indian style, that's exactly what masala chia is. Funny thing is, for a westerner, 'chai' is a kind of tea just like a 'latte' is a kind of tea, but in Hindi, 'chai' just means tea. When getting a "chai tea", it's the same as just ordering a "tea tea." Masala chia, meaning spiced tea, was my favorite kind of tea in Nepal. Fresh spices such as ginger, pepper, cinnamon and cardamom are ground and added to black tea with milk (strained before serving). As with any black tea, whole milk is used. We usually asked for our masala chia without sugar because the Nepalese way was a bit too sweet for our tastebuds but sometimes, especially during our long trek, we welcomed the extra sweetness. Dud chia A very close second to masala chia, this milk tea is just black tea with whole milk and a little (or a lot) of sugar. It's great for the mornings or during a tea break in the afternoon. We didn't always get it loose leaf though, some of our destinations were too remote and we had to resort to the teabag. Tea and crosswords, what else could you ask for! Just black tea This was just hot water and black tea, nothing to write home about but very handy once your stomach starts giving you problems. Milk is not always ideal to have, especially when sick so black tea was a good alternative and it also helped us with some headaches (in lieu of coffee). Herbals Real lemon on my HGLT! Honey ginger lemon tea (HGLT) My favorite, by far, of the 'herbals' offered in Nepal. This tea is great for a sore throat or a cold. The unfortunate part is that the 'lemon' is not natural, it comes from a powder, and the herbal tea was almost always in a teabag. Regardless, the nice hot mixture of honey, ginger (real ginger!), lemon and tea was a life-saver plenty of times. Ginger tea Hot water plus freshly shaved ginger is another good one if you're sick. Sometimes they didn't have HGLT so the plain ginger tea was a good enough alternative. Ginger all along the bottom Mint tea Mint grows everywhere and it was a good night-time beverage. All they did was add fresh mint to boiling hot water. Usually we'd down a giant thermos of mint tea prior to dinner, just to keep warm. Jasmine Matcha! This was just jasmine tea in a teabag. Got it once or twice, and the 'jasmine' taste wasn't really there. Green tea! I only really had it once. It was on ABC and it was given to me as a present by a Japanese trekker. He brought small packets of matcha (green tea powder) from Japan and even though it was 'inferior' to the real deal, it was so good sipping on my favorite kind of tea! Top 10 Nepalese Recipes. Nepal’s gastronomy is just as diverse and colorful as its culture and people. Nepalese recipes are simple, easy to cook, and highly nutritious. The secret lies in the various spices they use. Nepalese cuisine is influenced by its neighboring countries Tibet and India. In most dishes, ginger, garlic, turmeric, fresh chilies, coriander, and ground cumin is generously used. The national dish called Dal Bhat represents the main elements of the Nepali kitchen: rice, pulses (mostly lentil), and curry. Nepali people eat this dish every day, sometimes even more than once a day. There is a vast selection of vegetarian food, so non-meat eaters will have no trouble finding the right food. If you plan to visit this beautiful Himalayan country, the following list will give you some ideas of what to try once you are there. If you are back home, why not try something new? Bring some new flavors into your kitchen from Nepal. 1. Nepalese Chicken Dumplings – Momos. These delicious momos will be everyone’s favorite. Perfect for a main course or snack, fried or steamed with chili dip or ketchup. 2. Nepalese Noodle Soup – Thukpa. Traditional hearty soup from the Himalayas. It can be easily cooked without chicken to make it suitable for vegetarians. Ginger adds an interesting twist to the flavor. 3. Nepali Mutton Curry – Khasi Ko Masu. With this curry, you can not go wrong. A great choice for a big dinner party. Buy some ready-made naans or chapatis and serve it with tender Basmati rice. 4. Nepali Veggie Rice – Vegetable Pulao. This is a super light dish, a perfect light dinner. By using seasonal vegetables, you can create new variations according to your taste. 5. Stir-Fried Eggplant – Bhutuwa. Tender and delicious roasted vegetables with rice and super tasty tomato pickle, Achar in Nepalese. If you want to get a hearty meal, why not try Lamb Bhutuwa. 6. Nepali Beans Stew – Kwasi. The Nepalese Chili Con Carne without sweetcorn. Easy to prepare and super nutritious. Just remember to soak the beans overnight! 7. Traditional Nepali Set – Dal Bhat. Recipe via www.cravingfresh.com. Dal Bhat is the national dish of Nepal. If you ask a Nepali what did he have for lunch, the answer will be Dal Bhat. And no, he doesn’t mind having it again for dinner. 8. Savory Cauliflower Snack – Pakora. Okay, okay, deep-fried is not so healthy. But once in a while, you can have it. Serve it with fresh and healthy yogurt dip to feel less bad about the calories. 9. Special Nepalese Bread – Gwaramari. This traditional Nepalese snack, often eaten for breakfast with a cup of black tea or Masala tea, is a real kick-off start for the day. 10. Nepali Milk Tea – Masala Tea or Chai. Black tea cooked with milk and spices (cloves, cinnamon, cardamom, etc.) is a common drink in India and Nepal. Dip in some biscuits or use honey as a sweetener. Your Golden Hour Drink. I never thought one of my childhood memories would become such a popular trendy thing. I remember my mom making me a warm drink before bed with turmeric, milk, and other spices. Currently, Golden Milk is at its peak trend enjoyed by many Americans and people around the world. History: The g olden milk recipe shares its ancestry with Ayurvedic Medicine dating back thousands of years. It is said that Turmeric milk supports and enhances vitality called Ojas in Sanskrit. With the richness of a variety of herbs and creamy texture, it sets the perfect stage for your golden hour. The gold ingredient of the golden milk is none other than turmeric called Curcuma Longa in Latin. Recipe : Ingredients 1 teaspoon of turmeric, 1 cup of milk*, ½ teaspoon of cinnamon, ½ teaspoon cardamom, 3-5 saffron strands, ½ teaspoon of freshly chopped ginger. - Bring a cup of milk to boil. - Add 1 teaspoon of turmeric and stir. - Add ½ teaspoon of each of these spices such as cinnamon, cardamom, ginger to the milk and steep for 3- 5 min. - Add 3-5 strands of saffron and add sugar or honey to taste. * You may also use non-dairy milk as a substitute such as oat milk, almond milk, coconut milk. Sit with a cup while you read about the golden milk benefits of different ingredients: Curcuma Longa: Curcuma Longa has its origin in South Asia and the herb is part of the Zingerbacia family . Turmeric has been traditionally used for anti-inflammatory purposes. Curcumin is the major constituent of the turmeric that is associated with health benefits and growing scientific research interest. Turmeric by itself is exceedingly difficult to absorb by our body. However, our ancestors got this right, they taught us to use it in oil or milk fat which helps the absorption and makes it bioavailable for our body. Similarly, another way to improve its absorption by 2000% is by adding pepper ( piper nigrum ) to the turmeric.
Load more

Recommended publications
  • Review on Herbal Teas
    Chandini Ravikumar /J. Pharm. Sci. & Res. Vol. 6(5), 2014, 236-238 Review on Herbal Teas Chandini Ravikumar BDS Student, Savitha Dental College, Chennai Abstract: Herbal tea is essentially an herbal mixture made from leaves, seeds and/ or roots of various plants. As per popular misconception, they are not derived from the usual tea plants, but rather from what are called as ‘tisanes’. There are several kinds of tisanes (herbal teas) that have been used for their medicinal properties. Some of them being consumed for its energizing properties to help induce relaxation, to curb stomach or digestive problems and also strengthen the immune system. Some of the popular herbal teas are Black tea, Green tea, Chamomile tea, Ginger tea, Ginseng tea, Peppermint tea, Cinnamon tea etc. Some of these herbal teas possess extremely strong medicinal benefits such as, Astragalus tea, a Chinese native herb that is used for its anti-inflammatory and anti-bacterial properties; which in many cases helps people living with HIV and AIDS. Demonstrating very few demerits, researchers continue to examine and vouch for the health benefits of drinking herbal teas. Key words:Camellia Sinensis, tisanes, types, medical benefits, ability to cure various ailments, advantages, disadvantages. INTRODUCTION: Herbal tea, according to many, look like tea and is brewed as the same way as tea, but in reality it is not considered a tea at all. This is due to the fact that they do not originate from the Camellia Sinensis bush, the plant from which all teas are made [1]. Herbal teas are actually mixtures of several ingredients, and are more accurately known as‘tisanes.’ Tisanes are made from combinations of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements that give them their taste and provide Image 1: Green tea the benefits of herbal teas [2].
    [Show full text]
  • Tea of Life® Products Collection Semi Contra
    TEA OF LIFE® PRODUCTS COLLECTION SEMI CONTRA/EPAZOTE TEABAGS CHENOPODIUM AMBROSIOIDES otherwise called Semi-Contra, Epazote, American Wormseed, and Mexican Tea etc. is a remarkable natural herb that has long been used in various areas of the world for its many health benefits. The beneficial uses of plants go back to the Garden of Eden. Plants have been used since then for food and medicine, and therefore for health and well being. This fact has been preserved for generations. Your Great Grandparents knew best. There was a secret and something special in this herb, Semi- Contra. Continue the legacy they knew. Preserve for your generation, nature’s natural resource for a healthy living. Embrace the privilege of a Miracle Within Reach, Semi-Contra! TEA OF LIFE ® HEALTH INC. SPECIALIZES IN MARKETING THIS PATENTED, 100% NATURAL HERBAL GREEN TEA WITH MEDICINAL PROPERTIES. This herb has been used since the 1800’S for its Benefits in Promoting Health and Wellness being. In the 1800’s many of its benefits had been re-enforced through common uses by Yucatan Indians who used it in their cooking and folk remedies for their everyday Healing and Well being. In Late 1800’S, A German Pharmacist who was traveling in Brazil discovered from his own research and observations, remarkable findings about this herb. He observed that this herb which grew locally was used regularly by that ethnic culture for its many benefits, in promoting health. In later years this herb was re- discovered in the Caribbean, Africa, Mexico, Latin and Central America. Those cultures used the herb widely as a Dietary Supplement for its health benefits, especially in fighting off Intestinal Parasites.
    [Show full text]
  • Rural Vulnerability and Tea Plantation Migration in Eastern Nepal and Darjeeling Sarah Besky
    University of New Mexico UNM Digital Repository Himalayan Research Papers Archive Nepal Study Center 9-21-2007 Rural Vulnerability and Tea Plantation Migration in Eastern Nepal and Darjeeling Sarah Besky Follow this and additional works at: https://digitalrepository.unm.edu/nsc_research Recommended Citation Besky, Sarah. "Rural Vulnerability and Tea Plantation Migration in Eastern Nepal and Darjeeling." (2007). https://digitalrepository.unm.edu/nsc_research/11 This Article is brought to you for free and open access by the Nepal Study Center at UNM Digital Repository. It has been accepted for inclusion in Himalayan Research Papers Archive by an authorized administrator of UNM Digital Repository. For more information, please contact [email protected]. Rural Vulnerability and Tea Plantation Migration in Eastern Nepal and Darjeeling Sarah Besky Department of Anthropology University of Wisconsin – Madison This paper will analyze migration from rural eastern Nepal to tea plantations in eastern Nepal and Darjeeling and the potentials such migration might represent for coping with rural vulnerability and food scarcity. I will contextualize this paper in a regional history of agricultural intensification and migration, which began in the eighteenth century with Gorkhali conquests of today’s Mechi region and continued in the nineteenth and twentieth centuries with the recruitment of plantation laborers from Nepal to British India. For many Kiranti ethnic groups, agricultural intensification resulted in social marginalization, land degradation due to over-population and over-farming, and eventual migration to Darjeeling to work on British tea plantations. The British lured Rais, Limbus, and other tribal peoples to Darjeeling with hopes of prosperity. When these migrants arrived, they benefited from social welfare like free housing, health care, food rations, nurseries, and plantation schools – things unknown to them under Nepal’s oppressive monarchal regime.
    [Show full text]
  • Masala Chai, 2 Ways
    Masala Chai, 2 Ways © 2020 Heather Bruggeman Chai is the very thing I would make for us if you stopped by on a cold, snowy day. Of all the warm drinks I can think of, Chai offers the sweetest, creamiest, spiciest, most perfect wintertime experience. So, let us make some Chai. Finding the perfect recipe can, and should be, a personal journey. Try experimenting with many recipes before you finally decide on your one true blend. It is the tastiest process if ever there was one. My basic recipe represents the memory of my very first cup of Chai, prepared for me over a wood cookstove in a centuries old farm kitchen where I worked as a young adult. How could I desire Chai to be anything other than the flavors of that day? It has taken me quite some time, but I finally prepare Chai the way it was first introduced to me. I’d love to share that recipe with you, along with a second variation I’ve come up with. Because variety, it is the spice of life! I like to make the following recipes in large batches (x8). While this may seem like a big to-do, it truly simplifies things if you’re a regular Chai drinker. We all love Chai in my house, so making a large batch once a week and having it ready in the fridge to warm up with some milk is perfect nourishment. Healing Properties The aroma of Chai intoxicates, and just a few sips will begin to calm the nervous system.
    [Show full text]
  • Tea Drinking Culture in Russia
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Hosei University Repository Tea Drinking Culture in Russia 著者 Morinaga Takako 出版者 Institute of Comparative Economic Studies, Hosei University journal or Journal of International Economic Studies publication title volume 32 page range 57-74 year 2018-03 URL http://hdl.handle.net/10114/13901 Journal of International Economic Studies (2018), No.32, 57‒74 ©2018 The Institute of Comparative Economic Studies, Hosei University Tea Drinking Culture in Russia Takako Morinaga Ritsumeikan University Abstract This paper clarifies the multi-faceted adoption process of tea in Russia from the seventeenth till nineteenth century. Socio-cultural history of tea had not been well-studied field in the Soviet historiography, but in the recent years, some of historians work on this theme because of the diversification of subjects in the Russian historiography. The paper provides an overview of early encounters of tea in Russia in the sixteenth and seventeenth century, comparing with other beverages that were drunk at that time. The paper sheds light on the two supply routes of tea to Russia, one from Mongolia and China, and the other from Europe. Drinking of brick tea did not become a custom in the 18th century, but tea consumption had bloomed since 19th century, rapidly increasing the import of tea. The main part of the paper clarifies how Russian- Chines trade at Khakhta had been interrelated to the consumption of tea in Russia. Finally, the paper shows how the Russian tea culture formation followed a different path from that of the tea culture of Europe.
    [Show full text]
  • Tea Industry in Nepal and Its Impact on Poverty
    Tea Industry in Nepal and its Impact on Poverty Submitted by South Asia Watch on Trade, Economics & Environment (SAWTEE) Kathmandu, Nepal 2006 Draft Report not for citation Paper prepared for the project Linkages between Trade Development and Poverty Reduction, implemented by CUTS International. 1 1. A Brief History of Tea in Nepal Nepali tea industry owes its roots to the colonization of India by the East India Company. Numerous tea plantations around the hill station of Darjeeling were promoted by the British. Hybrids of tea bushes were introduced in several districts in Nepal - Illam, Taplejung, Panchthar and Dhankuta within a few years after their introduction in Darjeeling and the first tea estates were established in 1863 in Illam and Jhapa. But whereas the Darjeeling tea production soon emerged into a prosperous commercial industry, the Nepalese tea production remained low profile until the 1990s, unable to fulfill domestic demand. Decades earlier, in 1966, the Nepalese government had established the Nepal Tea Development Corporation. Initially, Nepalese tea leaves were sold to factories in Darjeeling. With time, the Darjeeling tea bushes had become old and along with internal changes in the industry it led to a deteriorating quality of the Indian tea. These conditions made the Nepalese tea leaves a valuable input for the Indian factories. During the last decade tea processing factories have been built and turned Nepalese tea production into a fully commercialized industry. Although, even today some farmers sell their tea to Indian factories as they get a better prices from across the border. In the early 1990’s, large tea plantations run by the government mainly dominated the tea sector.
    [Show full text]
  • Wikipedia, the Free Encyclopedia 03-11-09 12:04
    Tea - Wikipedia, the free encyclopedia 03-11-09 12:04 Tea From Wikipedia, the free encyclopedia Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[1] and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour which many enjoy.[3] The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a post-fermented tea, is also often classified as amongst the most popular types of tea.[5] Green Tea leaves in a Chinese The term "herbal tea" usually refers to an infusion or tisane of gaiwan. leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea. Contents 1 Traditional Chinese Tea Cultivation and Technologies 2 Processing and classification A tea bush. 3 Blending and additives 4 Content 5 Origin and history 5.1 Origin myths 5.2 China 5.3 Japan 5.4 Korea 5.5 Taiwan 5.6 Thailand 5.7 Vietnam 5.8 Tea spreads to the world 5.9 United Kingdom Plantation workers picking tea in 5.10 United States of America Tanzania.
    [Show full text]
  • Brigade of Gurkha - Intake 1983 Souvenir
    BRIGADE OF GURKHA - INTAKE 1983 SOUVENIR [ A Numberee’s Organization ] -: 1 :- BRIGADE OF GURKHA - INTAKE 1983 SOUVENIR ;DkfbsLo !(*# O{G6]ssf] ofqf #% jif]{ ns]{hjfgaf6 #^ jif{ k|j]z cfhsf] @! cf} ztflAbdf ;dfhdf lzIff, ;jf:Yo, snf, ;:sf/, ;+:s[lt, ;dfrf/ / ;+u7gn] ljZjsf] ab\lnbf] kl/j]zdf ;+ul7t dfWodsf] e"ldsf ctL dxTjk"0f{ /x]sf] x'G5 . To;}n] ;+ul7t If]qnfO{ ljsf;sf] r'r'/f]df klxNofpg] ctL ;s[o dgf]efj /fvL ;dfhdf /x]sf ljz'4 xs / clwsf/ sf] ;+/If0f ;Da4{g ub}{, cfkm\gf] hGdynf] OG6]s ;d'bfodf cxf]/fq nflu/x]sf] !(*# O{G6]sn] #% jif{sf] uf}/jdo O{ltxf; kf/ u/]/ #^ jif{df k|j]z u/]sf] z'e–cj;/df ;j{k|yd xfd|f ;Dk"0f{ z'e]R5'sk|lt xfdL cfef/ JoQm ub{5f}+ . !(*# OG6]ssf] aRrfsf] h:t} afd] ;g]{ kfO{nf z'? ePsf] cfh #^ jif{ k|j]z ubf{;Dd ;+;f/el/ 5l/P/ a;f]af; ul//x]sf gDa/L kl/jf/ ;dIf o:tf] va/ k|:t't ug{ kfp“bf xfdL ;a}nfO{ v'zL nfUg' :jfefljs g} xf] . ljutsf] lbgnfO{ ;Dem]/ Nofpg] xf] eg] sxfnLnfUbf] cgL ;f]Rg} g;lsg] lyof], t/ Psk|sf/sf] /f]rs clg k|;+usf] :d/0f ug{'kg]{ x'G5 . ha g]kfndf a9f] d'l:sNn} etL{ eP/ cfdL{ gDa/ k|fKt ug{' eg]sf] ax't\ sl7g cgL r'gf}ltk"0f{ sfo{ lyof] . z'elrGtssf] dfof / gDa/Lx?sf] cys kl/>daf6 !(*# O{G6]ssf] Pstf lg/Gt/ cufl8 a9L/x]sf] 5, of] PstfnfO{ ;d[4 agfpg] sfo{df sld 5}g, To;}n] #^ jif{;Ddsf] lg/Gt/ ofqfnfO{ ;fy lbP/ O{G6]snfO{ cfkm\gf] 9's9'sL agfpg] tdfd dxfg'efjk|lt xfdL C0fL 5f}+ .
    [Show full text]
  • Kizy Menu 2018 Art/Ashley/Crystal Copy
    KIZY BROTH BOWL Choice of broth: KALE SALAD BEEF + BONE MARROW kale, almonds, smoked lentils, CHICKEN BONE + CARROT currents, flax seed oil, citrus kimchi SHIITAKE KOMBU + MISO dressing and nutritional yeast. With seasonal veggies, millet rice Small $7, Full $14 noodles, fresh ginger, miso and ADD: TOFU $3 // CHICKEN $4 // sesame. $12 TEMPEH $4 // CHEDDAR $2 // ADD: TOFU $3 // CHICKEN $4 // EGG $2 EGG $2 // tonic shot $2 TARTINE TONIC SHOTS: Choice of smashed avocado or Bitter sweet turmeric, burdock, amino acids. cheddar and lebneh cheeses. On Immunity extra ginger, garlic, cayenne. Grilled sourdough with hazelnut Digest cinnamon, cardamon, clove, orange. basil pesto, citrus, herb salad $10 ADD: CHICKEN $4 // TEMPEH $4 // GRAIN & VEGETABLE BOWL AVOCADO $3 // KIMCHI $2 // EGG $2 Sprouted brown rice or steamed SUBSTITUTE GF vegan buckwheat buckwheat*, seasonal veggies, crepe $2 sprouted tamari seeds, pickled beets, amino acids, tahini sauce. Small $8, Full $14 ON THE SIDE: ADD: TOFU $3 // CHICKEN $4 // TOAST & HONEY TEMPEH $4 // LEBNEH $4 // House made butter, lebneh, quince CHEDDAR $2 AVOCADO $3 // jam, almond and saffron honey. $7 KIMCHI $2 // FLAX SEED OIL $2 // EGG $2. PAN SEARED SOURDOUGH House made butter or olive oil or CODDLED EGG coconut oil. $4 Choice of olive oil & pressed ADD: AVOCADO $3 // CHEDDAR $2 // tomatoes or herbs & wild HAZELNUT BASIL PESTO $2 // mushroom cream. Served with HONEY $2 // TAHINI $2 grilled bread and salad. $12 SUBSTITUTE GF vegan buckwheat LEAVES & SEEDS crepe nc Greens, sprouted tamari sunflower SMOKED VEGGIE HASH seeds, Kismet honey vinaigrette. Smoked veggies, fermented Small $6, Full $13 soybean, pan fried.
    [Show full text]
  • Barbara Lorson
    COMPARISON OF NEONATAL OUTCOMES IN MATERNAL USERS AND NON-USERS OF HERBAL SUPPLEMENTS A Thesis Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Holly A Larson, B.S. ***** The Ohio State University 2008 Master‟s Examination Committee: Dr. Maureen Geraghty, Advisor Approved by Annette Haban Bartz ______________________________ Dr. Christopher A. Taylor Advisor Graduate Program in Allied Medical Professions COMPARISON OF NEONATAL OUTCOMES IN MATERNAL USERS AND NON-USERS OF HERBAL SUPPLEMENTS By Holly A. Larson, M.S. The Ohio State University, 2008 Dr. Maureen Geraghty, Advisor This pilot study was a retrospective chart review. The purposes of this study were to describe the prevalence herbal supplement use, to identify characteristics linked to increased herbal supplement use and, to identify adverse outcomes linked to herbal supplement use. Rate of use in the study sample of 2136 charts was 1.1% and identified 17 supplements. The most common supplements identified were teas. Characteristics of the neonates and controls were analyzed as appropriate and revealed no statistical significance. Characteristics of the mothers also revealed no statistical difference. There was a statistically significant difference between herbal users and herbal non-users and the trimester prenatal care began. Neonatal outcomes were statistically different on two measures. Further study is needed to be able to make recommendations regarding safety and efficacy of herbal supplements as well as to be able to better understand motives for choosing to use them. ii Dedicated to the Mama and the Daddy Bears iii ACKNOWLEDGMENTS I would like to express my heartfelt gratitude to my advisor, Dr.
    [Show full text]
  • Changing the Way the World Drinks Chai… One Quarter Teaspoon at a Time…
    Changing The Way The World Drinks Chai… One Quarter Teaspoon At A Time… Product Overview Awards Sustainability Story Angles & Owner Bios & Press Page 6 Page 7 Pages 2-3 Pages 4-5 Blue Lotus Chai Company brings to the world an authentic Indian style chai that can be made in seconds without sacrificing taste or integrity. Based in Eugene, Oregon, founder Barbara Cameron—along with husband and co-owner Stephan Cameron—have rapidly grown her innovative concept into a thriving business. With over 1200 retailers & food service providers carrying their Blue Lotus Chai throughout North America, they are currently expanding into foreign markets. For press inquiries, please contact Vince Panero , Marketing Director, [email protected] Please include SUBJECT LINE: ATTN VINCE P., PRESS , [MEDIA OUTLET NAME] Blue Lotus Chai Company LLC| PO Box 26037 Eugene, OR 97402 | 541-683-6391 www.bluelotuschai.com Pure. Delicious. Chai. Blue Lotus Chai was created to be the simplest way to Products make authentic Indian style chai in seconds. Traditional Masala Chai 2019 sofi™ Silver Award Winner! With its deep, truly authentic flavor and amazing ease of Free of Additives, Sweeteners, and Milk Powder Chai lovers have complete preparation, our flagship product has become a part of the daily rhythm of many homes. Tasting is believing! control to discover their favorite way of making it: Honey? Maple syrup? Sugar? Ingredients: Naturally brewed and flash-dried black tea powder; 100% Certified Organic powdered spices: Rice/Hemp/Coconut milk? Cream? Even Smoothies? Yes! Since it is a hot water ginger, cardamom, nutmeg, black pepper, cinnamon, cloves soluble chai powder, you can cook & bake with it as well.
    [Show full text]
  • LESSON NOTES Intermediate S1 #1 an Indonesian Job Interview
    LESSON NOTES Intermediate S1 #1 An Indonesian Job Interview CONTENTS 2 Indonesian 3 English 3 Vocabulary 4 Sample Sentences 5 Vocabulary Phrase Usage 6 Grammar 12 Cultural Insight # 1 COPYRIGHT © 2015 INNOVATIVE LANGUAGE LEARNING. ALL RIGHTS RESERVED. INDONESIAN 1. Bapak Budi: Nama Anda Surya, benar? 2. Surya: Iya benar, pak. 3. Bapak Budi: Baik, silahkan duduk. 4. Surya: Terima kasih, pak. 5. Bapak Budi: Nama saya Budi. Saya adalah manajer restoran ini. Saya akan mewawancarai Anda hari ini. 6. Surya: Senang bertemu dengan bapak. 7. Bapak Budi: Baiklah sekarang, bisakah Anda menceritakan sedikit tentang diri Anda? 8. Surya: Nama lengkap saya Surya Pramana. 9. Saya adalah mahasiswa Fakultas Psikologi di Universitas Tarumanagara. 10. Saya suka bermain bola basket, mengunjungi galeri seni, dan belakangan ini saya mulai suka memasak. 11. Bapak Budi: Apakah yang membuat Anda ingin melamar pekerjaan di restoran ini? 12. Surya: Saya ingin meringankan biaya hidup, menambah pengalaman kerja, sembari menyelesaikan skripsi saya. CONT'D OVER I NDONES I ANPOD101.COM I NTERMEDIATE S 1 #1 - AN I NDONES I AN JOB I NTERVI EW 2 13. Surya: Selain itu saya juga suka sekali makanan di restoran ini. ENGLISH 1. Mr. Budi: Your name is Surya, correct? 2. Surya: Yes, that's right, sir. 3. Mr. Budi: All right, please have a seat. 4. Surya: Thank you, sir. 5. Mr. Budi: My name is Budi. I'm the manager of this restaurant. I will be interviewing you today. 6. Surya: Nice to meet you, sir. 7. Mr. Budi: All right now, could you tell me a little about yourself? 8.
    [Show full text]