Saturday, October 25, 2014

Lemon Ginger Tea



Ingredients
  • 3 lemons; quartered, more as needed
  • 3 to 4 inch long fresh ginger; roughly chopped
  • 1/4 cup honey; more or less, depending on a personal taste
  • Filter Water; as needed
(Note: Ingredients can be easily doubled or tripled; adjust quantities for a personal taste)
Directions
  1. Place first 3 ingredients (squeeze the lemon quarters) into a medium saucepan. Fill with filtered water until it’s about one inch away from the rim.
  2. Cover and bring to a boil. Uncover and reduce heat to a rapid simmer for about 40 minutes to 1 hour, or when the liquid is reduced to half. Strain contents over a bowl. Discard lemons and ginger.
  3. Pour into a cup, squeeze a fresh quarter lemon and be well.

Buffet Dinner for October 2014


Minty Peach


Ingredients
  • 1 cup frozen peaches
  • 1 cup mango or orange juice; more or less to make the blender run smooth
  • 2 tsp. honey; more or less to taste
  • 1/8 cup (about 4 leaves) fresh mint leaves
  • 2 tbsp. Greek yogurt; plain and unsweetened
  • 1/2-inch piece of fresh ginger; peeled and roughly chopped
Directions
  1. Blend all ingredients in a blender until smooth.
  2. Enjoy.

Saturday, March 23, 2013

Blueberry Coffee

Blueberry Coffee

 












Ingredients
  • 1 cup frozen blueberries
  • 4 to 6 oz. cold-brewed coffee; more or less
  • 4 to 6 oz. blueberry and/or pomegranate juice
  • 1/2 cup plain, cultured frozen yogurt
  • 1 tsp coconut sugar or honey; more or less to taste
  • 1 tsp. vanilla
  • 1 tbsp. ground flax seeds
Directions
  1. Blend all ingredients in a blender until smooth.
  2. Enjoy.