The Fast Diet by Mimi Spencer [pdf | 24,07 Mb] ISBN: B00QEGDI30

  • Full Title: The Fast Diet: Revised and Updated: Lose Weight, Stay Healthy, Live Longer
  • Autor: Mimi Spencer
  • Print Length: 256 pages
  • Publisher: Short Books; Revised and Updated edition
  • Publication Date: December 18, 2014
  • Language: English
  • ISBN-10: B00QEGDI30
  • ISBN-13: 
  • Download File Format | Size: pdf | 24,07 Mb
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Is it possible to eat well, most of the time, and get slimmer and healthier as you do it? With the Fast Diet it is. Dr Mosley’s Fast Diet has become the health phenomenon of our times. And for good reason. This radical approach to weight loss really is as simple as it sounds. You eat normally for five days a week, then for just two days you cut your calorie intake (600 for men, 500 for women).In this fully revised edition, Michael Mosley introduces the science behind the diet, with exciting new research into the wider health benefits of intermittent fasting – including studies on asthma, eczema and diabetes.Mimi Spencer, award-winning food and fashion writer, then explains how to incorporate fasting into your daily life, with a wealth of new detail on the psychology of successful dieting. She presents a range of enticing new recipes, along with an easy Fast Diet shopping list and a user-friendly calorie counter to help you sail through your Fast Days.Whether you’re a committed faster or a new recruit to the Fast Diet, this revised edition is a must.

 

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CARA COMINI

contents

CHAPTER 1 | Grain-Free Basics

CHAPTER 2 | Week One: Starting from Scratch

CHAPTER 3 | Week Two: Seeing So Many Improvements!

CHAPTER 4 | Week Three: Becoming a Habit

CHAPTER 5 | Week Four: The Home Stretch

CHAPTER 6 | Company’s Coming!

CHAPTER 7 | Homemade Staples

CHAPTER 8 | Craving Busters

About the Author

Shopping Lists

Index

CHAPTER

one

GRAIN-FREE BASICS

Why Are People Going Grain-Free?

In the past half-century, rates of chronic illness, obesity, and mental health issues in children have increased five-fold. Yes, some of this can be attributed to more accurate diagnoses, but if we look at the typical elementary school class, we see eczema, obesity, asthma, ADD, and children on the autistic spectrum as a common occurrence—much more prevalent than we remember in our own classrooms and certainly those of our grandparents.

Alarmed at the declining health of our youth, who should be bursting with vigor and energy, many of us have become determined to make changes to reverse this downward spiral. Changes we can all enact and follow.

The most logical place to start is in the kitchen. Valuing what we consume not only provides our bodies and minds the nutrients we need to work, play, and live, but it also says, three times a day, “You matter. You are worth preparing good food for and taking care of.”

When we eat in a way that makes us feel good, we are saying:

• Our health matters more than the convenience of a drive-through window.

• Our health matters more than the profits of Big Agriculture, who grow crops in nutrient-depleted soil, use as many chemicals on the food as will increase their profits, refine the food into additive-riddled, highly processed food-like products, and then sell those food-like products to us in packages.

• Our health matters more than our desire to continue our own unhealthy habits, even if unhealthy is all we’ve ever known.

What’s Wrong with Grains?

Of all the food we eat, the least nutrient-dense and most difficult to digest is grains. Most of us grew up with the food pyramid, where grains were supposed to be the base of our diet. How has that gone? With obesity, chronic fatigue syndrome, depression, infertility, digestive troubles, autism spectrum disorders, and more. Something doesn’t add up.

But what, exactly, is the problem with grain? For starters, most of the grain people consume is highly processed, which strips out the naturally occurring vitamins and minerals. Whole grains, on the other hand, have not been processed but are often difficult to digest unless the gut is in tip-top shape and the grains are prepared using traditional methods such as soaking (as with corn soaked in lime), fermenting (as with traditional sourdough bread), or sprouting.

When we’re looking to heal health issues, or even just lose a little weight, going grain-free for a trial period is a great way to kick-start the process and reduce or reverse symptoms.

WHY IS THE GUT SO IMPORTANT?

Our gut isn’t just for removing waste from the body and digesting food so it can be used by the body, it also houses 70 percent of our immune system and contains brain-like tissue that affects our mood and wellbeing.

If the gut is not functioning well, we are unable to do the following:

• Remove waste from metabolic processes

• Detoxify

• Fight infections

• Absorb macro and micronutrients such as protein, fat, vitamins, and minerals we need

• Regulate our mood and more

The gut is home to an ecosystem of gut flora. These beneficial microorganisms reside in our gut and help us digest food, plug holes in our gut’s lining to prevent undigested food particles from getting through the wall and into the bloodstream, and are an active part of our overall immune system.

When the balance of good to bad flora is off, pathogenic bacteria can send chemicals into the bloodstream that make their way to the brain and other parts of the body, causing physical or mood-related symptoms such as brain fog, fatigue, and, even, mood imbalances such as depression or anxiety.

Food particles leaking through the gut wall into the bloodstream, without being digested down to parts the body can use, cause food allergies and other autoimmune responses. The immune system attacks these large particles as something it doesn’t recognize.

Turns out our “gut feeling” deserves more credit than we normally give it. When the gut is in balance, the body is in balance. As Hippocrates said centuries ago, “All disease begins in the gut.”

HOW DOES GOING GRAIN-FREE HELP?

Removing grains and refined sugar from the diet allows the gut to rest and increases the nutrient density of the food we consume because we now focus on vitamin and mineral-rich plants and protein
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1 teaspoon vanilla extract

1 cup thawed frozen blueberries

Tools

loaf pan

2 mixing bowls

measuring cups/spoons

wooden spoon

fork

toothpick

Allergen Alert!

If you need to avoid wheat, use a wheat-free flour blend instead of all-purpose flour.

Preheat oven to 325°F. Coat the loaf pan generously with the cooking spray and set aside.

Combine the flour, baking soda, and salt in a mixing bowl. Stir well and set aside.

Combine the oil, bananas, sugar, and vanilla extract in a second mixing bowl. Using a fork, mash the bananas and mix until they are mostly smooth.

Add the banana mixture into the flour mixture. Stir gently until the wet ingredients fully absorb the flour.

Pour in the blueberries and stir a few times.

Transfer the batter into the greased loaf pan. Then place the pan in the oven for about 45 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean.

Allow to cool for 10 to 15 minutes before slicing and serving. Store leftovers by covering completely for up to one week.

Transform your loaf into easy on-the-go snacks by making muffins! Instead of using a loaf pan, fill a muffin tin with paper liners. Scoop the batter into each cup, leaving about one-third of each cup empty at the top. Bake for 30 to 35 minutes.

Applesauce Waffles

Prep Time: 10 minutes | Cook Time: 5 minutes | Serves: 4

Crispy on the outside, fluffy on the inside, these waffles allow you to skip the eggs without compromising the delicious taste. Dive into the flavors of fall with these sweetly spiced waffles drizzled with maple syrup!

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon kosher salt

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

2 cups water

1/2 cup all-natural applesauce

1/4 teaspoon maple extract

1/4 cup oil, such as olive oil

cooking spray

maple syrup, for serving

Tools

2 mixing bowls

measuring cups/spoons

wooden spoon

waffle iron

fork

Allergen Alert!

Replace all-purpose flour with a wheat-free flour blend to avoid wheat.

Combine the flour, baking powder, salt, sugar, and cinnamon in a mixing bowl. Set aside.

Combine the water, applesauce, maple extract, and oil in a second mixing bowl. Stir until well blended.

Pour the wet ingredients into the bowl of dry ingredients and mix well.

Warm up the waffle iron and spray lightly with cooking spray.

Pour a portion of batter into the center of the iron (it should fill three-quarters of the iron) and close the lid. Follow the recommended cook time given by the waffle iron brand, or cook until golden brown.

Remove from waffle iron with a fork. Repeat steps 4 and 5 until all the batter is used.

Serve hot with maple syrup.

Peaches’n’ Cinnamon Overnight Oatmeal

Prep Time: 10 minutes | Cook Time: 8 hours (inactive) | Serves: 4

Oatmeal is one of many breakfast foods made with milk. Fortunately, almond milk is a great substitute that steers clear of dairy. Mix the ingredients and stow away in the refrigerator the night before for a grab-and-go breakfast you don’t have to cook!

Ingredients

2 peaches

2 cups rolled oats

2 cups almond milk

1/2 teaspoon cinnamon

2 tablespoons pure maple syrup

Tools

cutting board

chef’s knife

mixing bowl

measuring cups/spoons

mixing spoon

4 – 1 1/2 cup food containers with lids

Allergen Alert!

If you are allergic to both dairy and tree nuts, switch the almond milk for rice milk.

Using the knife and cutting board, slice the peaches. Place the peaches in the mixing bowl.

Add oats, almond milk, cinnamon, and maple syrup to the bowl, and mix to combine.

Spoon the mixture evenly into the four containers and cover with lids.

Place in refrigerator overnight.

Enjoy for breakfast the next day!

Keep your cutting board from moving by placing a damp paper towel underneath it. This will keep your cutting surface sturdy and stable!

Baked French Toast with Homemade Blueberry Sauce

Prep Time: 8 hours 10 minutes (8 hours inactive) | Cook Time: 40 minutes | Serves: 4

You’ve probably heard that breakfast is the most important meal of the day. But what do you do when so many breakfast foods include dairy? Perfect for a weekend breakfast, this sweet, dairy-free treat served with a warm fruit topping will taste like dessert.

Ingredients

Toast

1 cup almond milk, plain

3 eggs

1 teaspoon vanilla extract

1/4 teasp
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ld-time oatmeal cookies, spicy molasses chews and more.

pecan meltaways

crisp lemon sugar cookies

white chocolate oatmeal cookies

Edith Pluhar, Cohagen, Montana

My sons and grandsons manage our ranch, and they always seem to have one hand in the cookie jar; especially when I bake these crunchy morsels!

yield about 5 dozen

* * *

1 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

3 teaspoons vanilla extract

1 teaspoon coconut extract

6 squares (1 ounce each) white baking chocolate, melted

1-1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1-1/2 cups quick-cooking oats

1 cup flaked coconut, toasted

Additional sugar

In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and extracts; mix well. Stir in the melted chocolate. Combine the flour, salt and baking soda; gradually add to creamed mixture. Stir in the oats and the coconut.

Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

giant peanut brittle cookies

Carolyn Horne, Tigard, Oregon

Folks can’t get enough of these giant cookies. Topped with leftover peanut brittle bits, they take star billing on holiday cookie trays—anytime I serve the tasty treats.

yield 1-1/2 dozen

* * *

1/3 cup butter-flavored shortening

1/3 cup creamy peanut butter

1/3 cup sugar

1/3 cup packed brown sugar

2 teaspoons 2% milk

1 egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon salt

3/4 cup peanut butter chips

2/3 cup crushed peanut brittle

In a small bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well.

Shape dough into 1-1/2-in. balls. Place 3-1/2 in. apart on ungreased baking sheets. Flatten into 3-in. circles with a glass dipped in sugar.

Bake at 375° for 6-8 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

In a microwave, melt peanut butter chips; stir until smooth. Spread over half of each cookie; sprinkle with peanut brittle.

editor’s note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

low-fat oatmeal raisin cookies

Julie Hauser Sheridan, California

The first time I made these sweet chewy cookies, I didn’t tell my family they were low in fat. Their reaction when they found out? “No way!”

yield 44 cookies

* * *

1 cup raisins

1/4 cup water

3 egg whites

1 tablespoon molasses

1 cup sugar

1 cup packed brown sugar

1-1/2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 cup nonfat dry milk powder

1-1/2 teaspoons baking powder

1-1/2 teaspoons ground cinnamon

2-1/2 cups quick-cooking oats

In a food processor, combine the raisins, water, egg whites and molasses. Cover and process for 10-15 seconds or until the raisins are finely chopped.

Transfer to a large bowl. Beat in sugars and vanilla. Combine the flour, milk powder, baking powder and cinnamon; gradually add to raisin mixture and mix well. Stir in oats.

Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray.

Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.

scottish shortbread

Rose Mabee, Selkirk, Manitoba

My mother, who is of Scottish heritage, passed this recipe, as with most of my favorite recipes, on to me. When I entered Scottish Shortbread at our local fair, it won a ribbon.

yield about 4 dozen

* * *

1 pound butter, softened

1 cup packed brown sugar

4 to 4-1/2 cups all-purpose flour

In a large bowl, cream the butter and brown sugar. Add 3-3/4 cups flour; mix well until light and fluffy.

Sprinkle a board with some of the remaining flour. Knead for 5 minutes, adding enough remaining flour to make a soft, nonsticky dough. Roll to 1/2-in. thickness. Cut into 3-in. x 1-in. strips.

Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake at 325° for 20-25 minutes or until cookies are lightly browned. Remove to wire racks to cool.

mom’s soft raisin cookies

Pearl Cochenour Williamsport, Ohio

With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to “her boys” in different parts of the world.

yield 6 dozen

* * *

2 cups raisins

1 cup water

1 cup shortening

1-3/4 cups sugar

2 eggs, lightly beaten

1 teaspoon vanilla extract

3-1/2 cups all-purpose flour

1 te
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espoons dried basil

1 tablespoon dried thyme

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

5 tablespoons smoked paprika

3 tablespoons salt

Combine all the ingredients in an airtight container and store in a cool, dry place for an extended shelf life of up to 1 year.

* * *

Suck Da Heads and Pinch Da Tails

The title of this homemade Creole-style dry spice mix comes from a popular phrase in south Louisiana that refers to the manner in which we peel boiled crawfish: “Pinch the tail” to loosen the meat before peeling, and “suck the head” because many people say that’s where the best flavor is. Crawfish boils are popular outdoor gatherings especially during crawfish season, but thanks to crawfish farming it isn’t unusual for these festive events to occur almost anytime during the warm months, and sometimes a warm month can even be November, December, or (late) February, though seldom January!

* * *

All That Jazz Creole and Cajun Blast

This spice blend has all the flavors of traditional Creole or Cajun spices but with less salt than commercial brands. In fact, you can leave the salt out completely or substitute a salt alternative if you’re watching your blood pressure. This mixture can be used to season just about anything in this book where the recipe calls for Creole/Cajun spice.

Makes about 1-1/2 cups

1/2 cup garlic powder

1/2 cup onion powder

4 tablespoons smoked paprika

2 tablespoons cayenne pepper

2 tablespoons black pepper

3 teaspoons celery seeds

3 teaspoons chili powder

2 teaspoons salt

2 teaspoons lemon pepper

1 teaspoon ground nutmeg

Combine all the ingredients in an airtight container and store in a cool, dry place for an extended shelf life of up to 1 year.

In the Mix Gumbo Spice

Gumbo filé (FEE-lay) is an herb made from ground sassafras leaves. It can be found in most large chain grocery stores in the United States. Filé powder can be added before or after a gumbo is cooked and is often used when okra is not available. This adds an earthy flavor to the dish and also will thicken it up a bit if you find your gumbo too souplike. The word filé roughly translates to “string,” a reference to its thickening properties.

Makes about 1 cup

4 tablespoons filé powder

2 tablespoons chopped fresh thyme

2 tablespoons chili powder

2 tablespoons smoked paprika

2 tablespoons white pepper

4 tablespoons black pepper

2 tablespoons cayenne pepper

Combine all the ingredients in a small bowl and store in a tightly sealed jar for an extended shelf life of up to 1 year.

Seasoning

“New Orleans food is as delicious as the less criminal forms of sin.”

—MARK TWAIN

Seasoning refers to the ingredients that are not dry in your recipe. So when I say “seasoning” you should expect to be chopping vegetables or cutting up some meat because, in Louisiana cooking, “seasonings” refers to the vegetables and meats used to flavor a dish.

Vegetable seasonings usually consist of onion, celery, and bell peppers, with some adding garlic as well. Many grocery stores in Louisiana have Creole seasonings in the fresh vegetable section, already chopped and ready to go. I’ve even seen them in the frozen food section. Finding seasoning meats like tasso, andouille, or pickled pork outside the South, and even beyond the borders of Louisiana, may be a challenge. I’ve included these meats here and either given you a recipe or told you where you can order and have them shipped to your door.

* * *

Andouille Sausage

Several recipes throughout this book call for andouille (aun-dooie) sausage, made from a coarsely ground smoked meat made using pork, pepper, onions, and seasonings. Brought to Louisiana by German or French immigrants, it’s almost hamlike, unlike most sausages, in which the meat is ground finer.

As Louisiana cuisine has become more popular, many non-natives have tried to make this delicious sausage. Most are just a ground pork sausage with a little cayenne added for that “Cajun” taste. Don’t be fooled by the sausage you might see in your grocer’s meat case. I have tried these and although most are pretty good, they aren’t like the real deal. However, there are some brands of andouille that are not made in Louisiana that come close, such as Aidells Cajun Style Andouille.

Cajun Grocer (www.cajungrocer.com) is my favorite place to order anything you need to cook original NOLA cuisine. There are a lot of andouille brands here, so research what others suggest as being the best. I’ve used most all of them, and they are all better than the nonnative brands. My favorites are Poche’s and Big Easy. Give them a try after you’ve tasted the real thing.

* * *

The Holy Trinity (Wit or Wit-out da Pope)

The Cajun and Creole seasoning known as the Holy Trinity is
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ng. I cannot explain why. The ingredients are ordinary and the instructions are straightforward. Sure, it’s a time-consuming project, and I always break a sweat making the roux, but it’s not magic or anything. And if it were, I guess I couldn’t say it anyway.

Ask a Louisiana cook what kind of gumbo she makes and she’ll likely answer with her thickener of choice: roux, okra, or filé. From a newcomer’s perspective, this betrays a strange and subtle prejudice. For my first few years in New Orleans, the mode of thickening a gumbo seemed trifling compared to what kind of meat it contained (duck, chicken, hen, rabbit), what kind of sausage (smoked, hot, tight, fresh), what kind of fat (oil, lard, butter), and what role, if any, seafood played. But a gumbo might burst with all of the above plus dried shrimp and turkey gizzards, and if it also contains filé, often it’s called simply filé gumbo. No subtitle. Okra can be similarly definitive.

Since passing Chef Paul’s chicken and andouille test, I’ve experimented with a host of other gumbo recipes and begun to understand why cooks might stress the presence of a specific thickener. While roux, okra, and filé get most notice for their cohesive abilities, they also establish a gumbo’s overall personality. For instance, I couldn’t achieve the dark chocolatey nuttiness that Matt likes in gumbo without using a roux. Okra in any amount contributes a fresh, gardenlike quality that’s wholly absent in gumbos that ignore it. And filé at once brightens a broth with its herbaceous tang and dampens it with a dark, mulchy character.

There are no hard-and-fast rules for when to use which of the three thickeners, and in what combination, but that doesn’t stop Louisianians from making them. The Picayune cookbook asserts that okra and filé are not as a rule used together in making gumbo. I once asked a cook slouched against the wall outside Mother’s Restaurant for his opinion. His answer sounded as grave and deliberate as if he were standing before a criminal court judge: “I believe that filé doesn’t go with seafood and okra doesn’t go with chicken. That’s just what I believe, ma’am.”

I broached the topic again while chatting with strangers in Cajun country, because gumbo, like hurricanes and coffee strength, is a topic everyone in Louisiana is champing to entertain. One of them gave me her policy: “If you’re making a roux gumbo, you always use filé. If you’re making an okra gumbo, you don’t have to.”

During the gumbo panel discussion at Jazz Fest when Fay Antoine spoke about her technique with seafood, Frank Brigtsen insisted that roux is a gumbo’s “chief characteristic.” Richard Stewart of the Gumbo Shop restaurant chimed in with a story about his mother’s okra gumbo. She never used a roux.

Et cetera.

Within those unofficial rules are yet more rules, microrules, ittybitty rules along the lines of whether you believe ketchup belongs on hot dogs or sugar in tomato sauce or walnuts in brownies. You know, the kinds of strictly personal, utterly subjective food rules that jeopardize friendships. For instance, everyone knows that filé powder must be added at the very end of cooking or your gumbo will have a ropy texture. Everyone, that is, except those cooks who add it at the beginning, as the seasoning vegetables are sautéing, and everyone who insists that it ought to be added at the table, by individuals, when they’re also seasoning with hot sauce. (Lionel Key, one of the few people in Louisiana known to grind cured sassafras leaves by hand with a large mortar and pestle for retail sale, double-dips: he adds filé as a thickener while cooking his seasoning vegetables and then again just before eating for flavor.)

Cooks who agree on using a roux might argue over whether store-bought roux is acceptable, or over the ideal fat-to-flour proportion, or over which fat is superior, or over roux color. One of my friends learned from his Cajun grandmother that a proper roux attains the color of an old copper penny. Another friend has a friend whose mother begins saying a rosary when she starts her roux; the roux is finished when her prayers are. Frank Brigtsen told Jazz Festers that he takes his roux to the dark-brown shade of fudge. The Creole chef Leah Chase, who calls hers a “typical Seventh Ward roux,” said that she joined the festival’s panel discussion expressly to learn “how in the heck they get that roux so dark without burning it.” Some cooks use their own skin as a guide. Sporting the pallor of béchamel sauce myself, I cannot emulate this technique.

Early on in my higher gumbo education someone told me that all Louisiana old-timers used lard in their roux, and I believed it because it sounded logical, and because it’s human nature to grab hold of a truth when it presents itself. Then one day I opened old-timer Justin Wilson’s Cajun cookbook, Justin Wilson Looking Back
en and women. Above

all, a land of sheltered homes and warm firesides—firesides that were waiting—waiting, for the bubbling kettle and the fragrant breath of tea.

—Agnes Reppiler

The water is boiled, and the tea is great.

—Chinese Proverb

[The old man] named his small room Konnichian (meaning that only today—the present—matters) and lived with the thought of spending one more day with his aged body facing a tea kettle.

—Sugiki Fusai, as quoted by Kumakura Isao

My experience…convinced me that tea was better than brandy, and during the last six months in Africa I took no brandy, even when sick taking tea instead.

—Theodore Roosevelt

There is a traditional Chinese adage that good tea won’t be good if brewed with poor quality water, though average tea can be excellent if the water is good. No single element plays as decisive a role in our tea as water. The tea session begins with the boiling of water and ends with drinking a cup of liquor that is also predominantly water. Where we source our water, therefore, is essential to the overall harmony and dialogue with nature that tea has always inspired in “men of tea.” The best water, since ancient times, came from mountain springs, collected at dawn when the Yang of the sun was influencing the Yin of the water. In finding, carrying, and storing the best waters, the ancients found a way to connect tea to a much deeper aspect of living, as our bodies are mostly water and drinking it our most essential activity. Don’t lose the chance to find nature again by taking the water used in tea seriously—the mountain hike will do you good beyond the grace, spirit, and flavor it will lend your tea.

—A. D. Fisher

Cha-no-yu as we now practice it is not the Chano-yu that has been discussed and proclaimed in the past by the accomplished teamen of China and Japan. Neither is it to partake of tea having grasped its essence through scholarly study. It is simply to drink tea, knowing that if you just heat the water, your thirst is certain to be quenched. Nothing else is involved.

—Rikyu, as attributed in the One-Page Testament of Rikyu

It is very strange, this domination of our intellect by our digestive organs. We cannot work, we cannot think, unless our stomach wills so. It dictates to us our emotions, our passions. After eggs and bacon it says, “Work!” After beefsteak and porter, it says, “Sleep!” After a cup of tea (two spoonfuls for each cup, and don’t let it stand for more than three minutes), it says to the brain, “Now rise, and show your strength. Be eloquent, and deep, and tender; see, with a clear eye, into Nature, and into life: spread your white wings of quivering thought, and soar, a god-like spirit, over the whirling world beneath you, up through long lanes of flaming stars to the gates of eternity!”

—Jerome K. Jerome

In China, tea is regarded as one of the main aids to a long and healthy life…in remote mountain areas people often live for over 100 years. There they drink the best tea, which grows at high altitudes and is gathered and made by local people, using pure mountain water.

—Lam Kam Chuen

I’m in no way interested in Immortality, I only yearn for the taste of tea.

—Lu Tong

The mere chink of cups and saucers tunes the mind to happy repose.

—George Gissing

Cha-no-yu therefore is like a symphony. Its multiple voices blend in harmonies that may embrace strong dissonances, to be resolved, or left unresolved, in the course of the performance.

—William H. McNeill

Do not gulp the tea but sip it slowly allowing its fragrance to fill your mouth. There is no need to have any special attitude while drinking except oneofthankfulness.

—Pojong Sunim, a Korean tea master, quoted by Stephen Batchelor

Better to be deprived of food for three days, than tea for one.

—Chinese Proverb

All well-regulated families set apart an hour every morning for tea and bread and butter.

—Joseph Addison

Tea is an elixir for good health, a miraculous means of prolonging one’s life

—Sen, quoted by Ryofu Pusse

[Tea] has a strange influence over mood, a strange power of changing the look of things, and changing it for the better, so that we can believe and hope and do under the influence of tea what we should otherwise give up in discouragement and despair.

—The Lancet, London, 1863

The tea session is modeled after the silence of retreat; a time to enjoy a life far removed from daily existence.

—Sen Joo

Tea is a part of daily life. It is as simple as eating when hungry and drinking when thirsty.

—Hamamoto Soshun

Drinking a daily cup of tea will surely starve the apothecary.

—Chinese Proverb

Hearing the sound of tea, we pass through the mosquito-repellent incense and step inside.

—Soto

She may want a martini, but make her drink tea.

—Alice Taylor

To honor my tea, I shut my

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