Tulsi Tea Recipe
- Serving: 3 servings (about 8-12 oz per serving)
- Time: 10 minutes, including prep time
- 4 cups of filtered water
- 2 Tbsp. loose leaf tulsi tea or tea bag
- 2-3 heaping tsp of fresh ginger, finely grated (substitute with 1 -2 tsp dry ginger if needed)
- ½ tsp turmeric powder
- Honey to taste
- Boil 4 cups of water in a sauce pan on high heat. Once boiling, remove from heat.
- Add the tulsi, grated ginger and turmeric. Stir.
- Let these herbs steep for 6-8 minutes.
- Strain into a mug. Once the temperature has cooled a bit, add the honey to taste (about 2 tsp per 8oz). ***Honey should never be cooked or heated above 110 degrees as this process changes the molecular structure of the honey.
Turmeric Shake will keep you Healthy and Chill!
- 1 cup almond or coconut milk
- 1/2 cup frozen pineapple
- 1 fresh banana
- 1 tablespoon coconut oil
- 1 teaspoon turmeric or 1 inch fresh turmeric, peeled
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger or one small section of fresh ginger, peeled
- 1 teaspoon chia seeds
Sage Tea Can Help You Ward Off the Winter Blahs!
Sage, Salvia officianalis, has many antibacterial, antiviral, antimicrobial, anti-inflammatory, properties and has been shown to have a beneficial effect in treating anything from colds and flu to cancer.
Try this aromatic and delicious sage tea recipe! (Courtesy of Nick Polizzi at The Sacred Science):
Sage Tea Recipe
Ingredients:
1 Quart Water
12 Fresh Sage Leaves (Dry is ok too, but fresh is more potent!)
2 Tablespoons Local Honey
2 Tablespoons Fresh Lemon Juice
A pinch of Cayenne Pepper
Preparation:
1. In a teapot or saucepan, bring water to a boil.
2. Add the sage leaves and remove the teapot or saucepan from heat.
3. Let steep for 15 minutes.
4. Stir in the remaining ingredients.
5. Pour a cup full, breath in the beautiful aroma, say a healing blessing, and enjoy!
SageCrossings.com
Sage, Salvia officianalis, has many antibacterial, antiviral, antimicrobial, anti-inflammatory, properties and has been shown to have a beneficial effect in treating anything from colds and flu to cancer.
Try this aromatic and delicious sage tea recipe! (Courtesy of Nick Polizzi at The Sacred Science):
Sage Tea Recipe
Ingredients:
1 Quart Water
12 Fresh Sage Leaves (Dry is ok too, but fresh is more potent!)
2 Tablespoons Local Honey
2 Tablespoons Fresh Lemon Juice
A pinch of Cayenne Pepper
Preparation:
1. In a teapot or saucepan, bring water to a boil.
2. Add the sage leaves and remove the teapot or saucepan from heat.
3. Let steep for 15 minutes.
4. Stir in the remaining ingredients.
5. Pour a cup full, breath in the beautiful aroma, say a healing blessing, and enjoy!
SageCrossings.com
Lavender Sugar Cookies with Rose Glaze
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1-2 drops food grade lavender essential oil
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- For Icing:
- 2 cups powdered sugar
- 5 1/2 teaspoons water
- 1-2 drops food grade rose essential oil
Preparation Instructions
Preheat oven to 375 degrees.
Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.
While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose. Drizzle over the cookies after they have cooled.
Oatmeal Pecan Chocolate Chip Cookies
Ingredients
- 8 Tablespoons (1 stick) butter 1 egg
- 1/4 cup mashed ripe banana (about 1/2 banana)
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1 cup whole-wheat pastry flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1-1/2 cups old-fashioned rolled oats or 1 cup oatmeal plus 1/2 cup 4-grain cereal
- 1/2 cup (2 ounces) chopped pecans
- 1/2 cup chocolate chips
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat 8 tablespoons butter and egg until well blended and smooth. Gradually beat in banana, vanilla, and sugar. Mix until combined.
In a large bowl, mix together flour, salt, baking powder, oats, pecans, and chocolate chips. Slowly add dry ingredients to wet ingredients and mix until there is no sign of dryness.
Spray baking sheet with cooking spray, then drop heaping tablespoons of the dough onto the sheet 2 inches apart. Press down lightly on dough to flatten. Bake about 20 minutes, until lightly browned. Do not overbake. Transfer cookies to a wire rack to cool.
Yield: 16 large cookies
Roasted Beet Risotto
Ingredients
Put oven rack in middle position and preheat oven to 425F.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)
Stir in beets, salt, and pepper (mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
Ingredients
- 3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
- 3 1/2 cups reduced-sodium chicken broth (28 fl oz)
- 3 cups water
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 cups Arborio rice (14 oz)
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Put oven rack in middle position and preheat oven to 425F.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)
Stir in beets, salt, and pepper (mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
