Homemade Fruit Tea Recipes

I love fruit tea, preferring to create my own homemade fruit tea recipes, over those who you can find in most grocery stores, simply because most of them have either green or black tea. I am a purist when it comes to fruit teas. I like the recipes simple and easy, and adjustable. With small changes, like adding some spices like cinnamon or coconut flakes to the mix, you can create interesting flavor combinations without all of the unnecessary additives and fillers many commercial tea blends and mixes have.

Here is a great base recipe you can work from

250 grams of strawberries
Organic pears, apples and peaches – five each
10  organic oranges
10 organic lemons
2 sticks of lemon grass

Remove stems and seeds from the pears, apples, and peaches, cut all fruit and lemon grass in same size, small pieces
and place into a dehydrator. Dehydrate according to the manufacturers instructions.

Mix well and place into an sealed container, storing it for up to 6 months in a dry and cool place.

To prepare:

Place 1 heaping tablespoon of the tea mix into an infuser, reusable tea bag, or your favorite tea ball. Steep until desired
strength is reached, about 6 to 8 minutes. Remove the infuser, tea bag or tea ball, or strain. Sweeten with your favorite
sweetener.

Variations:

Add a half of cup of dried coconut flakes and a half of cup of dried pineapple to the mix for a Hawaiian flavor.

You can also add extra flavor like cinnamon, or ginger.

Add a handful each of your favorite dried berries to the mix, for a berry blend.

You can also skip the citrus and add a cup of dried hibiscus leaves to the mix instead.

 

Available on Amazon now!

I highly recommend this beautiful tea cup with enclosed infuser/strainer from Teaveli decorated with ancient Chinese symbols this pretty cup makes a perfect tea. I love the fact that it has a lid, which keeps the warmth of the water, while the tea is brewing. This cup is perfect for homemade fruit tea blends, or any green or black tea. It is dishwasher safe, microwavable, and comes with a saucer. Makes a great gift for birthdays, or just any day! Buy it on Amazon today!

Disclaimer: I have received this cup for free in return for an honest review.

Vegan Coconut-Curry Rice with Snap Peas

Curry, rice, and coconut are a inseparable stable in my kitchen, and especially when I am cooking vegan meals. With these simple ingredients, anyone can create a flavorful plant-based dish, that is healthy, filling and will satisfy even the
meat-eaters. I do not like bland food, and there is nothing bland about this quick, and cheap meal.

Ingredients

1 1/2 cups of rice (choose your favorite – for this dish I make it either with brown rice, or Basmati, depending on
what I have in the house)
3 cups of water
1/4 cup of raisins (optional)
1/2 cup of raw unsalted nuts (you can use walnuts, cashews or Almonds for this dish)
1 can of coconut milk
1 package (which is about two large handfuls of snap peas, trimmed)
curry powder, salt and pepper to taste

Directions:

Prepare rice according to the direction on the package. Add the coconut milk, the snap peas, the raisins, nuts and
spices to a large pan, allow to simmer for 5 minutes or until the snappeas are tender. You can add as much curry powder
as you like, we like it a little bit more spicy, so we add more. It also depends on what curry you use.

Serve immediatly.

Enjoy!

As I mentioned on my facebook page, and previous blog posts, Creative Live is conducting a free 30 Day Genius interview series, It began today, with Mark Cuban, the owner of the Mavericks, Multi-Billionaire, and a member of the Shark Tank television show. Today, he spoke about passion, hustle, out-working and out-learning others. If you have not signed up for this free series, that you can watch anytime, you should do so now. The list of the upcoming geniuses, artists and creatives is extensive and includes the most prominent in their  field. And best of all – it is totally free!

This blog post is a part of the following blog hops:

Making Monday’s Marvelous

Amaze Me Mondays

Family Fun Blog Hop

Farm Girl Friday

No Rules Blog Hop

Inspire Me Wednesday

Let’s Talk Mommy Blog Hop

Vegan Spaghetti Carbonara (Creamy Coconut Leek Sauce)

—- The following post contains affiliate links, see disclosure page for details ——- 

I like eating creamy dishes – which is why I almost always have coconut milk in the house. It is no wonder then, that I had to find a replacement for one of my favorite pasta dishes – carbonara. Not exactly the most healthy meal in its original form,
but yummy enough to break all of the rules.
But now I don’t have to feel guilty about my creamy indulgence anymore because I came up with a carbonara that replaces the real thing. I hope you like it as much as I do, just one warning – it is addicting.

You will need:

1 package whole-grain pasta (you can use gluten-free, or regular whole-wheat, whichever you prefer)
1 leek
2 tablespoon of coconut oil
1 can (about 250 ml) coconut milk (for this do not use the low-fat variety – trust me on this, it is time to splurge)
salt, pepper, and ground nutmeg to taste

Preparation:
Cook the spaghetti according to the package directions. Rinse and set aside.
Meanwhile, cut the white part of the leeks in thin rings. Add the coconut oil into a deep pan, cook until the leek becomes
somewhat translucent, similar to cooking onions. Add the coconut milk to the leek and simmer for 5 minutes, or until
the leak becomes soft. Add salt, pepper and nutmeg to taste.
Top your pasta with the creamy coconut sauce – and you are done!

Another simple, yet yummy meal, that is easy to make, and satisfying enough for a meat eater. If you are participating in the Meatless Mondays’ this is the perfect easy, and decadent meal for you, that keeps you full, energized, and will not make you miss the meat, dairy or any other animal product!
Variety: I have made a variety of this dish by adding broccoli instead of leek to the sauce. It is just as yummy!

CuliChef Silicone & Stainless Steel Spatula Available On Amazon Now

To make the creation of this dish even easier, and keep your food from sticking, use this great CuliChef Silicone & Stainless Steel Spatula that I have recently discovered. I love this heavy duty kitchen instrument, as it can hold some weight, does not stick and can handle heat up to 445 Degrees Fahrenheit (220 Celcius). I have become a fan of anything silicone when it comes to kitchen gadgets, and this spatula is no exception. It has a long handle, which prevents any splattering on your hands, which is great, especially when you are trying to teach children how to cook. As an extra bonus, I found it very easy to clean, no matter what sticky mess I made.  Try it out, it is available on Amazon now.

(Disclaimer: I have received the CuliChef Silicone & Stainless Steel Spatula for free in return for an honest and unbiased review. )

 

Have a wonderful day!

Claudia

Vegan Pink Curry Recipe With Red Beets

Finding something to make for lunch that we can all eat safely, and that fits our different lifestyle choices can be challenging. So I like to experiment not only with different techniques, but also with flavors. which sometimes works, other times ends in total disaster – oh well. This recipe was inspired by my search through German vegan blogs, where someone used a lot of red beets, sometimes in combination with Indian flavors. Which in turn sparked my creativity, and made me come up with this now  family -tested and approved, Pink Curry Recipe With Red Beets. (I love cooking with coconut milk!)

 

Pink Curry Recipe With Red Beets.

 (feeds 2 hungry people) You will need:

1 large or 2 small fresh red beets, cleaned, peeled and diced into small cubes

1 medium size leek, cut into thin rings

1 small onion, finely diced

3 medium potatoes, peeled and cut into bite size pieces

1 can of organic coconut milk (our can was 13 oz)

2 cups of veggie stock – use your favorite kind

salt, pepper and curry powder to taste – I like it a little spicier, so i tend to add more curry and pepper, but how much is totally up to you.

Olive oil

Instructions:

Add olive oil, leeks, and onions into the pan, cook until translucent. Add the veggie stock, potatoes, beets, coconut milk and spices, stirring well to combine. Bring to a simmer. Add more spices if necessary. Cook at medium heat for about 15 to 20 minutes, or until all vegetables are done, stirring often during the cooking process.

Serve hot.

______________________________________________

Simple, isn’t it? Yet it has such a wonderful combination of earthy flavors, and powerful spices that made it so delicious, even my husband, who is a dedicated meat-eater did not have a choice but to enjoy. A perfect recipe for anyday, or your Meatless Monday meals.

Have a wonderful, and healthy day!

Claudia

 

P.S. No time to shop and plan a meal? Check out SunBasket’s Vegetarian Menu for this week here! Includes a yummy Lentil dish, that is absolutely delicious and soy free! Also available are gluten-free, and paleo meal options. Find out more here

 

 

 

A to Z Blogging Challenge: Tea Leaf Reading Dictionary “J”

Hi and welcome back!

Today, I want to share with you a Chai Tea recipe that is my favorite. While chai tea is widely available in tea bags, there is nothing better than the home made variety. Also, you can adjust the ratio of the ingredients to fit your needs, once you got a feel for the base recipe.

Chai Tea Recipe: (for one pot of tea)

6 cups of water

4 cups of milk

6 cardamon seeds

4 pieces of cloves

1 tablespoon of fennel seeds

1 tablespoon of anise

1 cinnamon stick

½ teaspoon of freshly minced ginger

4 tablespoons of your favorite loose black tea

6 tablespoons of honey

Place all ingredients, except milk and tea into a pot and slowly heat it to simmer. Allow it to simmer for 10 minutes. Add the milk and softly simmer the mixture for another 5 minutes. Add the black tea, allow it to come to a boil, remove from heat, and allow the mixture to steep for 3 to 5 minutes. Strain through a “screen”, and sweeten as desired. Serve hot.

A wonderful variety of this tea (which I prefer for breakfast), is to make it with green tea. Follow the same instructions, but allow the green tea to steep for 3 minutes only.

Time to get back to the Tea Leaf Reading Dictionary! Today’s letter J was not very easy to compile. There happens to be not too many symbols that begin with this letter. Here are the two that I found:

Letter J:

Jam: this symbol cautions you not to waste your resources and time. Don’t make any over the top decisions or spending ventures. Be conservative for the time being.

Jug: A good sign that indicated health, and overall well-being. Also a financial good omen.

Hope you enjoyed today’s short but sweet dictionary entrance. Before I let you go, I want to share with you an offer from our sponsors:

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This is a great way to first experience Julep beauty box so be sure to sign up before April 18th!

Enjoy!

 

4 Reasons Why You Should Eat More Raw Meals

This post contains affiliate links – as well as a vegan raw food recipe, so read all the way to the end!

I do not limit my diet to a particular lifestyle, may it be raw vegan, or otherwise, but rather optimize my food that fits my life, and health the best, as long as I eat 95 % clean. I do however add quite a few vegan raw food recipes into my diet, and that of my family with very diverse eating habits (my daughter is vegan, my son vegetarian, and my husband is on a diet to prevent blood pressure issues, while being neither). The raw food diet though, is a concept I have been familiar with since childhood, growing up in Germany. Rohkost or raw food meals were used to treat certain ailments, or just simply made as  a part of our meals. At least, is was in our family.

The cool thing is, that you do not need anything fancy to start incorporating raw meals into your diet, even though many recipes can call for spiralizers and special high-speed blenders. While these are all good to have, for those who want to start out, they are not something you need. Your normal everyday tools  appliances can get you started just as well.

So why should you try to get more raw food recipes and meals into your diet?

1. The nutrients and vitamins stay intact.The main benefit of eating raw is that the nutritional integrity of the food you are preparing stays intact. Cooking foods can  ( and usually does) destroy some of those vitamins, minerals and all of the good stuff you are trying to bring into your diet, by eating more veggies in the first place. None of that occurs when preparing your meals raw.

2. There is no long meal prep.  Most raw meals are rather quick and easy to prepare. So it is easily possible to prepare an entire meal for your family within ten minutes. How cool is that!

3. It is very portable. A bento box full of veggies, and prepared sauces or dressings is a very portable meal, that does not require a microwave or a stove to be enjoyed. Raw meals are perfect for the office, and can be just as balanced as a cooked meal if planned correctly.

4. Increased focus. Many people I have talked to, who added more raw meals to their diet have spoken about their increased ability to stay focused for a longer period of time. I agree with that experience, because when I make a point of incorporating more raw meals throughout the week into my life, my ability to stay longer on task increases noticeably. While I am not aware of a specific study validating that claim, it is my personal experience, and understandably so, considering that my nutrient intake has increased, which also affects brain function positively.

Wondering how to actually turn this into a practice, now that you know why you should?

You can start simple, by a large bowl of fruit for breakfast, or a variety of cut up veggies with your favorite homemade salsa
or hummus as a dip. But you can also make yourself a soup, if you have a blender, like this creamy tomato soup

Creamy Raw Tomato Soup Recipe (Vegan) 

You will need
4 tomatoes
2 medium carrots – peeled
1 to 2 celery
1 tablespoon of your favorite almond butter
1 tablespoon coconut oil
2 -3 dried tomatoes (not in olive oil)
2 teaspoons of dried oregano
1 teaspoon of dried  basil
1 teaspoon of dried thyme
salt and pepper to taste
some water

Place all of the ingredients into a blender, adding water to it, while you blend it all up, until it reaches the desired consitency.
Place into your favorite bowl and granish with arucola, or parsely – whatever you have on hand.

 

 

If you are feeling more adventurous, check out this book by a wonderful Youtuber named Kristina Carrillo-Bucaram, also known as Raw Food Kristina. I absolutely adore her tips on raw foods, meal prep, her raw vegan recipes and now her book, which is a Bestseller on Amazon – for good reason. A great book to start your journey on eating more raw – get it today! Ranging from savory to sweet, there is something for everyone in her book!

The Fully Raw Diet available on Amazon now! 

 

Check out the following blog hops to connect with other bloggers, foodies and more!

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