If you are a tea drinker and you’re also concerned about saving a little money, don’t throw those tea bags away. Almost everyone thinks tea bags are a disposable product. After a cup of tea, the bag goes directly into the trash bin. What most people don’t know, is that you can do some pretty neat things with them, once you finished your tea. Tea contains lots of antioxidants that can repair cellular damage, that’s why they can be re-used to soothe minor skin irritations like sunburns or mosquito bites. They are also great deodorizers and can quickly freshen up your home. And there are many other brilliant uses. Watch this video to see what else this fabulous beverage is capable of!
Wednesday, February 11, 2015
Wednesday, February 4, 2015
Add a Little Love to Your Cravings
Help rehydrate and combat fatigue with this nutritious and life-enhancing feel-good drink recipe from our Healing Foods Cookbook! This Valentine’s Special contains antioxidant-rich fruits and coconut water, plus pistachios, cardamom, and concentrated rose, which are said to keep love on your mind!
Put all the ingredients in a powerful food processor or blender and blitz to a smooth consistency. To make a smoothie, add yogurt instead of the coconut water. If serving immediately, pour into long glasses and serve. Otherwise, the drink will last for up to 2 days if stored in a tightly sealed bottle and refrigerated.
½ small container raspberries
½ small container blueberries
A dash of rose syrup
¼ tsp cardamom seeds, crushed (no more than 10 pods)
2 tbsp pistachio nuts, shelled
9 oz coconut water, to top up
Mildly sedative and immune-enhancing rose syrup can be used to sweeten herbal infusions, poured over pancakes and ice cream, drizzled over fruit saleds, used in a sorbet, or drunk as a cordial diluted with water. Highly perfumed damask rose or French rose are best for this recipe.
- Dissolve the sugar in 10 fl.oz of water in a small saucepan over a low heat without letting it boil (which will make the mixture cloudy).
- Add the citrus juices, then turn the heat down and simmer for 5 minutes. Over the next 15 minutes, gradually add the rose petals and stir thoroughly before adding more. Remove from the heat, allow to cool, and strain.
- Meanwhile, sterilize a heatproof glass bottle and lid: wash in hot soapy water, drain upside down, then place in a cool oven (275°F) for 15 minutes. Pour the hot syrup into the sterilized glass bottle, seal, and label. Keep refrigerated and use within 6 weeks.
Makes 16 fl. oz:
8 oz unrefined granulated sugar
Juice of 1 lemon
Juice of 1 orange
3½ oz dried red rose petals, or the petals of 10 fresh red rose heads