INGREDIENTS:

* 2 teaspoons garlic, minced * 2 teaspoons shallots, chopped * 1 cup white wine or champagne * 3 tablespoons olive oil * 1.5 cups arborio rice * 4 1/2 to 6 1/2 cups vegetable stock. Keep this warmed on the stove * 6 artichoke hearts, chopped * 1 cup of peas and carrots * 2 cups of cut zucchini * 4 stalks of asparagus angled cut * 2 tablespoons white truffle oil * Fresh minced parsely, for garnish * 1/4 cup grated vegan mozzarella

DIRECTIONS:

1. Saute garlic and shallots in a saucepan; deglaze the pan with champagne and reduce to half the original volume. 2. Add 2 tablespoons of olive oil and risotto. ... Read More »]]>

INGREDIENTS:

* 2 teaspoons garlic, minced
* 2 teaspoons shallots, chopped
* 1 cup white wine or champagne
* 3 tablespoons olive oil
* 1.5 cups arborio rice
* 4 1/2 to 6 1/2 cups vegetable stock. Keep this warmed on the stove
* 6 artichoke hearts, chopped
* 1 cup of peas and carrots
* 2 cups of cut zucchini
* 4 stalks of asparagus angled cut
* 2 tablespoons white truffle oil
* Fresh minced parsely, for garnish
* 1/4 cup grated vegan mozzarella

DIRECTIONS:

1. Saute garlic and shallots in a saucepan; deglaze the pan with champagne and reduce to half the original volume.
2. Add 2 tablespoons of olive oil and risotto. Fold the risotto so the olive oil covers it well.
3. Add 1 1/2 cups of hot stock to start. Continue stirring while you add the stock cup by cup. After you add 4 cups taste to see how much rice has cooked
4. Using a non stick saute pan, heat the remaining 2 tablespoons of olive oil. Do a quick saute of the veggies – do not cook too well because you will incorporate the veggies into the risotto to cook again.
5. Combine the cooked veggies in the saucepan with the arborio rice and a little more stock. Taste the rice and season. Risotto should be very creamy but still holding its shape.
6. Take off the stove and add the grated vegan mozzarella cheese and fresh parsley at the end of the cooking and serve.
7. Drizzle with white truffle oil, and garnish with more parsley.
8. Enjoy with a cup of ONO Gen Mai Cha green tea.

INGREDIENTS:

* 2 teaspoons garlic, minced * 2 teaspoons shallots, chopped * 1 cup white wine or champagne * 4 tablespoons butter * 1.5 cups arborio rice * 4 1/2 to 6 1/2 cups vegetable stock. Keep this warmed on the stove * 1/2 lb of prawns, peeled and deveined * 1/4 lb of scallops quartered * 2 cup sof mushrooms * 2 tablespoons white truffle oil * Fresh minced parsely, for garnish * grated parmesan cheese

DIRECTIONS:

1. Saute garlic and shallots in a saucepan; deglaze the pan with champagne and reduce to half the original volume. 2. Add 2 tablespoons of butter and risotto. Fold the risotto so that the butter is well ... Read More »]]>

INGREDIENTS:

* 2 teaspoons garlic, minced
* 2 teaspoons shallots, chopped
* 1 cup white wine or champagne
* 4 tablespoons butter
* 1.5 cups arborio rice
* 4 1/2 to 6 1/2 cups vegetable stock. Keep this warmed on the stove
* 1/2 lb of prawns, peeled and deveined
* 1/4 lb of scallops quartered
* 2 cup sof mushrooms
* 2 tablespoons white truffle oil
* Fresh minced parsely, for garnish
* grated parmesan cheese

DIRECTIONS:

1. Saute garlic and shallots in a saucepan; deglaze the pan with champagne and reduce to half the original volume.
2. Add 2 tablespoons of butter and risotto. Fold the risotto so that the butter is well incorporated
3. Add 1 1/2 cups of hot stock to start. Continue stirring while you add the stock cup by cup. After you add 4 cups taste to see how much rice has cooked
4. Using a non stick saute pan, heat the remaining 2 tablespoons of butter. Place the scallops in the pan first and sear so they have a golden color, then add the prawns and mushrooms. Cook until the prawns are a done – a dark golden orange.
5. Combine the cooked seafood in the saucepan with the arborio rice and a little more stock. Taste the rice and season. Risotto should be very creamy but still holding its shape.
6. Take off the stove and add the grated parmesan cheese and fresh parsley at the end of the cooking and serve.
7. Drizzle with white truffle oil, and garnish with more parsley.
8. Enjoy with a cup of ONO Slim it Sencha.

ONO Slimming Shake

Ingredients:

2/3 cup of tofu

1 cup of chilled, cubed pineapple  (blueberries are also a good choice)

1 cup of chilled strawberries

½ cup of low fat vanilla yogurt

1/3 cup chilled ONO Antioxidant Junkie

1 teaspoon of honey

Directions:

- Place tofu in a blender and process until ... Read More »]]> Are you looking for a replacement for a carb-heavy breakfast that you can grab quickly before leaving for work in the morning. Enjoy this delicious slimming shake that both fills you up and provides a decent energy boost. It has enough simple sugars to wake you up, and protein and fiber to sustain you in the morning.

ONO Slimming Shake

Ingredients:

2/3 cup of tofu

1 cup of chilled, cubed pineapple  (blueberries are also a good choice)

1 cup of chilled strawberries

½ cup of low fat vanilla yogurt

1/3 cup chilled ONO Antioxidant Junkie

1 teaspoon of honey

Directions:

- Place tofu in a blender and process until it is smooth.

- Add remaining ingredients and process until smooth

- Garnish rim with a strawberry if desired.

INGREDIENTS:

14 ounces of water 1 1/2 tablespoons of ONO Simply Slim 1/2 tablespoon of crushed fresh ginger root Splash of orange, pineapple, or peach juice

In an ONO modern mug or 2 cup teapot, place the leaves and crushed ginger in the filter and fill with boiling water. Steep for 3 to 5 minutes. Remove the glass filter and let it cool. Fill a glass with ice, add our favorite juice then the cooled tea!

2. ONO APHRODISIAC CHAI SOY LATTE

INGREDIENTS:

* 1 teaspoon ONO Aphrodisiac Chai Tea * 1 cup hot water * little less than ... Read More »]]> 1. ONO SIMPLY SLIM CITRUS TEA

INGREDIENTS:

14 ounces of water
1 1/2 tablespoons of ONO Simply Slim
1/2 tablespoon of crushed fresh ginger root
Splash of orange, pineapple, or peach juice

In an ONO modern mug or 2 cup teapot, place the leaves and crushed ginger in the filter and fill with boiling water. Steep for 3 to 5 minutes. Remove the glass filter and let it cool. Fill a glass with ice, add our favorite juice then the cooled tea!

2. ONO APHRODISIAC CHAI SOY LATTE

INGREDIENTS:

* 1 teaspoon ONO Aphrodisiac Chai Tea
* 1 cup hot water
* little less than 1 cup light vanilla soy milk
* 2 tablespoons honey
* 1 teaspoon ground cinnamon

In an ONO modern mug or 2 cup teapot, place the leaves in the filter then add 1 cup of boiling water. Steep for 3 to 5 minutes until water turns dark amber. Remove the glass filter. Set aside. In a small saucepan heat soy milk, honey and cinnamon over medium heat, stirring frequently, until frothy (about 3-5 minutes). Pour steeped chai to sauce pan and mix. Let it cool then serve over ice!

3. ONO MOROCCAN MINT TEA

INGREDIENTS:

* 4 sprigs fresh mint, plus extra for garnish
* 1 tablespoon ONO Moroccan Mint green tea
* 1/2 tablespoon of agave or honey, or a pinch of stevia
* 14 ounces of water
In an ONO modern mug or 2 cup teapot, place the leaves in the filter and fill with steaming hot water. Steep for 3 to 5 minutes. Remove the glass filter and let it cool. Fill a glass with ice, add your favorite sweetener and mint leaves then the cooled tea!

4. ONO CARAMEL SLENDER TEA

INGREDIENTS:

* 1 tablespoon ONO Caramel Slender tea
* pinch of cinnamon
* 14 ounces of water
In an ONO modern mug or 2 cup teapot, place the leaves in the filter and fill with steaming hot water. Steep for 5 to 10 minutes. Remove the glass filter and let it cool. Fill a glass with ice, add a dash of cinnamon then the cooled tea! Garnish with a cinnamon stick if desired.

In her pursuit of creating global health awareness, Phuong moved back to Michigan from Hawaii to start Ono Inc and its first line oflifestyle teas with her brother, Viet Le. In under a year, the Le’s passion for tea has caught the attention of exclusive resorts, hotels,restaurants, and specialty markets. Through her online personality, The Tea Chick, and its innovative blog, www.TheTeaChick.com, she keeps consumers educated and interested in the world of tea.

INGREDIENTS:

16 oz silken tofu 4 oz bittersweet chocolate, chopped 1/2 cup cocoa powder 1/2 cup of brewed ONO Matcha (use 1 tablespoon of Matcha and whisk with 1/2 cup of hot water) 1/4 cup of honey

DIRECTIONS:

1. In a blender, puree the tofu until smooth. 2. Place the chopped chocolate, cocoa powder, and ONO Matcha tea in a saucepan. 3. Stir constantly over medium-low heat until melted and smooth. 4. Remove from heat and mix in the honey. 5. Stir until smooth. 6. Add chocolate mixture to the tofu and puree until well blended. 7. Put in a bowl and chill at least 2 hours.

In her pursuit of creating global health ... Read More »]]>

INGREDIENTS:

16 oz silken tofu
4 oz bittersweet chocolate, chopped
1/2 cup cocoa powder
1/2 cup of brewed ONO Matcha (use 1 tablespoon of Matcha and whisk with 1/2 cup of hot water)
1/4 cup of honey

DIRECTIONS:

1. In a blender, puree the tofu until smooth.
2. Place the chopped chocolate, cocoa powder, and ONO Matcha tea in a saucepan.
3. Stir constantly over medium-low heat until melted and smooth.
4. Remove from heat and mix in the honey.
5. Stir until smooth.
6. Add chocolate mixture to the tofu and puree until well blended.
7. Put in a bowl and chill at least 2 hours.

In her pursuit of creating global health awareness, Phuong moved back to Michigan from Hawaii to start Ono Inc and its first line of lifestyle teas with her brother, Viet Le. In under a year, the Le’s passion for tea has caught the attention of exclusive resorts, hotels, restaurants, and specialty markets. Through her online personality, The Tea Chick, and its innovative blog, www.TheTeaChick.com, she keeps consumers educated and interested in the world of tea.