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LAVENDER MINT TEA


Lavender Mint Tea

 

LAVENDER adds a pleasant but not too flowery contrast to the sweetness of  mint in this herbal tea that is refreshing hot or cold.

There are teas for all occasions: for morning, afternoon, and bedtime, teas  to soothe, and teas to stimulate. In recent years, our appreciation of tea has  expanded to include herbal tisanes (some of which are centuries old) and a wide  array of green teas, barks, and spices. Taking a break for tea or making a pot  to share with a companion is somehow very relaxing.

Lavender Mint Tea1 teaspoon fresh lavender flowers or  1/2 teaspoon dried lavender flowers 1 1/2 to 2 tablespoons fresh mint leaves  or 2 teaspoons dried mint 1 cup boiling water

In a teapot, combine the lavender flowers and mint. Pour boiling water over  the mixture; steep 5 minutes. Yield: 1 cup.

Variation: For more interesting blends, add rosemary, lemon balm or lemon  verbena, and rose geranium.

Three ways to Make Iced Tea Brewed Tea.  Make tea approximately double strength and steep only 5 minutes. Pour into a  pitcher over an equal amount of ice.  (If you are using a glass pitcher, let the  tea cool before pouring it in.) If you sweeten the tea while it is hot, you’ll  need only half as much sugar.

Refrigerator Tea.Follow the procedure for sun tea, except  let the mixture brew in the refrigerator overnight. This method has two  advantages: When it’s done, it’s already cold, and no matter how long it sits,  it doesn’t get cloudy.

Sun Tea. In a glass jar or pitcher, place 1 teaspoon of  loose tea or 1 tea bag per pint or tap water (with sugar, if you wish).  Cover  and set in the sun for 1 hour or so. Timing is not critical – because the water  doesn’t boil, the tea will not get bitter.

There are teas for all occasions: for morning, afternoon, and bedtime, teas  to soothe, and teas to stimulate. In recent years, our appreciation of tea has  expanded to include herbal tisanes (some of which are centuries old) and a wide  array of green teas, barks, and spices. Taking a break for tea or making a pot  to share with a companion is somehow very relaxing.

Lavender Mint Tea1 teaspoon fresh lavender flowers or  1/2 teaspoon dried lavender flowers 1 1/2 to 2 tablespoons fresh mint leaves  or 2 teaspoons dried mint 1 cup boiling water

In a teapot, combine the lavender flowers and mint. Pour boiling water over  the mixture; steep 5 minutes. Yield: 1 cup.

Read more: http://www.care2.com/greenliving/lavender-mint-tea-recipe.html#ixzz2BCgIKQtN

 

GREEN TEA RECIPE


  • 1/2 cup fresh mint leaves
  • 3 green tea bags
  • 2 tablespoons honey
  • 4 cups boiling water
  • 2 cups sake, divided
  • 4 stalks lemongrass, for garnish

Preparation

  1. Combine mint leaves, tea bags, honey and boiling water. Let steep for 5 minutes; remove tea bags. Refrigerate until chilled. Divide among 4 large ice-filled glasses. Add 1/2 cup sake to each glass. Garnish with a stalk of lemongrass.  Non-alcoholic variation: Omit the sake.

VEGGIE BURGER


  • 4 sun-dried tomatoes,  (not packed in oil)       
  • 1 1/2 cups vegetable broth, or water
  • 1/2 cup millet, rinsed  (see Ingredient note)
  • 1/4 teaspoon salt
  • 6 teaspoons extra-virgin olive oil, divided
  • 1 large onion, chopped
  • 3 cups lightly packed baby spinach, stems trimmed
  • 2 cloves garlic, minced
  • Olive Ketchup, optional  (recipe follows)
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon chopped fresh basil
  • 2/3 cup fine dry breadcrumbs
  • 1/4 teaspoon freshly ground pepper
  • 7 whole-wheat English muffins, or whole-wheat buns
  • Arugula & sliced tomatoes, for garnish
  1. Place sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil. Remove from heat and let soak until softened, about 30 minutes. Drain and finely chop; set aside.
  2. Meanwhile, bring broth (or water) to a boil in a medium saucepan. Stir in millet and salt; return to a boil. Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes. Let stand, covered, for 10 minutes. Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes.
  3. While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes. Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to a plate; let cool for about 10 minutes.
  4. Prepare Olive Ketchup, if using.
  5. Place the millet in a food processor and pulse to mix lightly. Add the spinach mixture and pulse until coarsely chopped. Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well.
  6. With dampened hands, form the mixture into seven 1/2-inch-thick patties, using about 1/2 cup for each.
  7. Using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Toast English muffins (or buns). Garnish the burgers with arugula, tomatoes and Olive Ketchup, if desired.