5 recipes using coffee that will help you live longer
It turns out that science has given us another reason to consume our daily, much needed cup of coffee. Scientists found that consuming coffee equals to longevity, so besides having your daily coffee fix in the form of a drink, there are other ways you can use this ingredient. So, here are 5 recipes using coffee that will help you live longer.
The premise that coffee consumption will help you live longer, comes from a recent report about a study conducted by scientists from the US, who observed that people who reported a higher consumption of coffee had a statistically lower risk of death from heart disease, cancer, respiratory disease, stroke, diabetes, and kidney disease. In an european study, it was reported that men who consumed at least 3 cups of coffee daily were 18% less likely to die from any cause than non-coffee drinkers. Women who drank coffee experienced a smaller but significant 8% reduction in risk of death.
According to Harvard’s school of public health, 54% of Americans over the age of 18 drink coffee everyday, and now that science has made the link between coffee consumption and longevity. You will enjoy, these 5 recipes using coffee that will help you live longer.
1) Greek yogurt with coffee fig compote
1 1/4 c. brewed coffee
7 oz. pkg. dried mission figs, stems removed and figs quartered
1/4 c. honey (preferably local)
1/2 t. cinnamon
1/8 t. cardamom
1/8 t. cloves
1/8 t. nutmeg
1 t. orange zest
24 oz. plain Greek yogurt
In a medium-sized saucepan, combine the coffee, figs, honey, spices and orange zest. Bring to a boil, reduce heat and simmer covered for 20 minutes.
With a slotted spoon, remove figs from pan. Simmer liquid an additional 5 minutes, uncovered, over medium heat until reduced and syrupy. Combine figs and syrup and allow to cool to room temperature on the counter. Then cover and refrigerate until ready to serve.
Spoon 6 oz. of the Greek yogurt into each of four serving dishes. Top each generously with the coffee fig compote.
2) Easy Whole Wheat Bread with Orange Zest & Coffee
1½ cup milk, warm
2 eggs at room temperature and lightly beaten
2 tbsp. butter at room temperature
2 tsp. Alaea Hawaiian sea salt
3 tsp. active dry yeast
4 tbsp. honey
½ tsp. instant coffee powder
3 tbsp. wheat germ
½ cup unsalted sunflower seeds
2 tbsp. orange zest
1 cup of raw oats
2 cups whole wheat flour
2 cups white flour
In your bread machine bowl, combine milk and yeast. Stir and let it sit for about five minutes. Next add eggs, butter, salt, instant coffee and honey to the bread machine bowl.
Now add the dry ingredients into the bread machine bowl. Choose the “large” loaf setting, which may also be the “2 lb.” setting depending on your machine, and also select the “whole wheat” option if you have it. Start the machine.
As your dough begins to mix, watch as it takes shape. It should be a smooth ball when it has kneaded for a few minutes, pulling away from the sides of the bowl.
If the dough is too wet and resembles a thick batter, add flour by the tablespoon until it rolls into a ball and continues to knead. If the dough is too dry, add water by the ½ teaspoon until dough becomes a smooth, moist ball.
After kneading, the bread machine will allow the dough to rise and later bake if you have selected that option.
As soon as bread is done baking, take out of the bread machine bowl and brush cold milk on all sides of the bread using a pastry brush. This will help keep the outer crust softer. This bread has a naturally thick crust, which is quite enjoyable!
Let the bread cool completely on a wire rack before slicing.
3)Chipotle and Coffee Tofu Wrap
15 oz. block extra firm tofu
1 cup brewed coffee, chilled
2 chipotles in adobo, plus 1 tbs. adobo sauce
2-3 cloves garlic, smashed and peeled
1/4 cup red wine, such as pinot noir
3 tbs. honey
2 tbs. olive oil
1/2 cup water
Cut tofu unto 1/2″ wide strips.
Heat a cast iron or stainless steel pan over medium-low heat. Add tofu and cook about 10-15 minutes per side until moisture is leeched out and tofu is lightly golden brown.
Meanwhile, add remaining ingredients to a food processor and pulse until smooth. Transfer to a medium bowl.
When tofu is done cooking, let cool until cool enough to handle and cut into cubes (about six per piece of tofu). Add tofu and let marinate at least 2 hours.
Add tofu and a couple tablespoons of marinade to a large sauté pan or wok over medium-high heat. Cook until heated through and marinade as formed a light glaze. Add to wrap (see below).
2 whole wheat tortillas
Chipotle and coffee tofu (see above)
1 cup plum tomates
3-4 tbs. olive oil
3 cups spinach, packed
1 cup corn, defrozed if frozen
Kosher salt and freshly cracked black pepper
Preheat oven to 375º.
Toss tomatoes with olive oil and season with salt and pepper. Roast 20 minutes until lightly caramelized. Pour tomato-infused oil over spinach and toss to slightly wilt.
Place tortilla on a plate. Place in the microwave and microwave for 20 seconds to soften the tortilla and make for easier wrapping. Add spinach, corn, roasted tomatoes, and tofu. Make your wrap, either by rolling it into a tube with toppings to one side, a tube one end totally closed, or by folding over two ends about 2,” folding half of the tortilla over the toppings, and rolling closed (think Chipotle).
4)Coffee-Braised Short Ribs Recipe
6 oz. coarsely ground coffee
2 750 ml spring water
3 lbs. boneless beef short ribs or chuck tail flap
2 cups cold-brewed coffee
2 cups cabarnet sauvignon
2 cups veal stock (demi glace)
8 shallots, peeled and halved
1 carrot, peeled and quartered
4 garlic cloves, crushed
1 tbsp white miso paste
1 fresh bay leaf
4 sprigs fresh thyme
2 oz. olive oil
1 cup coarsely ground cornmeal
1 cup milk
1 cup water
1 tbsp. unsalted butter
2 sprigs fresh thyme, de-stemmed
2 cups brussels sprouts, pulled into leaves
1 oz. olive oil
For the cold-brewed coffee
Combine the coffee and water and let infuse for 12 hours.
Strain through cheesecloth or a coffee filter. Discard the solids.
Reserve for the short rib marinade. You will have extra coffee, so drink up!
For the short ribs
Marinate the short ribs in wine and coffee for 12 hours.
Preheat the oven to 300F.
Remove the beef from the marinade and pat dry. Season generously with kosher salt and black pepper.
In a dutch oven or large cocotte, heat the olive oil to medium high and sear the ribs on all sides.Remove the beef from the pot, pour off the spent oil and add the shallots, garlic and carrots. Lightly roast the vegetables until they take some color and just begin to soften. Add the miso paste and stir to coat the vegetables, taking care that they don’t burn.
Deglaze the pot with the wine and coffee used to marinade the beef. Reduce by half the volume. Add the ribs back in and add the stock. The meat should be covered.
Prepare a cartouche, or paper lid, and place directly on top of the meat. Cover this with the lid from the dutch oven.
Place the short ribs in the oven for at least 4 hours. They should be tender and yielding, but not falling apart to the touch.
When they are done, gently remove them and place into an oven-proof container. When cool, trim them into 6-8oz pieces. Strain the braising liquid back over the meat.
Harvest the shallots from the other vegetables and reserve for the final plating.
For the polenta
In a heavy-bottomed saucepan, scald the water and milk with the thyme leaves.
Add the cornmeal in a steady stream, whisking all the while.
Simmer the polenta for 30-40 minutes until thick and creamy with no resistance from the grains.
Whisk in the butter along with kosher salt and freshly ground black pepper.
For the brussels sprouts
In a sauté pan, heat the olive oil over high heat and quickly cook until just wilted.
Season with sea salt
For the plating
Place the short ribs back in the oven so that the liquid reduces and starts to glaze the meat. It is important to baste the meat every 5 minutes or so. Reheat the polenta and divide amongst 4 plates with the Brussels sprouts scattered on top and around. Place a few of the warmed shallots from the braise around the plate.
Place one short rib on top of each plate and pour the sauce over. A pinch of flaky sea salt wouldn’t hurt as a finishing touch.
5) Raw Vegan Espresso Brownies
¾ C raw walnuts
½ C raw almonds
1¼ C pitted Medjool dates, packed
½ C unsweetened cocoa powder
1 tbsp instant coffee(I used medium roast)
1 tsp pure vanilla extract
pinch sea salt
In a food processor process the walnuts and almonds until no large pieces remain. Place the nut meal in a bowl.
Place the pitted dates in the food processor and process again until no large pieces remain. The dates may even form a dough. Just break it up with a knife and continue with the recipe.
Add the ground up nuts back to the food processor along with the cocoa powder, instant coffee, vanilla and sea salt. Process until all the ingredient are evenly distributed and the mixture it just starting to clump together.
Prepare a loaf pan by lining it with wax paper, parchment or even plastic wrap then pour the crumbly mixture in. Press down firmly.
You may turn out the brownies and slice immediately or if you prefer, refrigerate 30 minutes before slicing so that the mixture is firmer. Store in an airtight container on the counter or in the fridge.
It is important to be sensible and know that caffeine cannot be taken indiscriminately, a good example of that, is the recent death of a teenager, because he consumed energy drinks and other beverages high in caffeine, exceeding the ideal daily limit for caffeine intake. Mayo clinic advises that a maximum of 400mg a day of caffeine is more than enough. For more health benefits of consuming coffee you may want to read how coffee can: reduce risk of Alzheimer's disease, lower blood pressure, and aid in weight loss.