ROSE HIPS AND BERRIES (a vitamin C boost in the morning)

1 tbsp dried rose hips (crushed)

1 tbsp dried berries (strawberries, blueberries, bilberries)

8 oz. fresh boiling water.

Steep covered for 5 minutes minimum, remove the herbs and berries and enjoy.  Sweeten with local honey if desired.

 

STRAWBERRY AND LEMON (refreshing for mid-morning)

1 tbsp dried strawberries

1 tbsp lemon balm leaves (bruised)

8-16 oz fresh boiling water

Steep covered for 5 minutes minimum, remove the herbs and berries.  Try before sweetening, it’s great as is.

 

LINDEN LEAF TEA (curl up with your favourite book and a cup of this traditional tea)

1 tsp lemon balm leaves

1 tsp  linden leaf

1 tsp chamomile flowers

8 oz fresh boiling water. 

Steep covered for 5 minutes minimum, remove the herbs, sweeten if desired.

 

BRIGHT BEET/APPLE JUICE

2 B.C. gala apples

½ beet

½ organic lemon (with peel)

Cut the apples and beet into pieces and juice together with the lemon and peel.

Serve in a beautiful glass, run lemon around the rim and garnish with a wedge of lemon.

 

SPICED COLD BREW COFFEE (from Alchemy of Herbs, Rosalee de la Foret)

1 cup coarsely ground coffee beans (caffeine)

½ tsp cinnamon powder

¼ tsp cardamom powder

cream (optional)

honey or sugar to taste (optional)

Place coffee and spices in a 1-quart jar.  Fill with water and stir well.  Seal and put in the fridge for 12 hours. Strain off coffee and spices through a coffee filter or several layers of cheesecloth.  This creates a cold coffee concentrate that will last up to a week in the fridge.

To use mix 1 part of the coffee concentrate with 2 parts of liquid (e.g. ½ cup of water to ¼ cup of concentrate).  Rosalee suggests ¼ cup water, ¼ cup concentrate, ¼ cup cream. If desired, add sweeteners and ice before serving. 

 

BLACK ROSE TEA BLEND

1 part organic rose petals

3 parts organic black tea, I suggest Darjeeling, Keemun, or Assam (caffeine)

Place 1 tsp of the loose tea in an infuser, steep covered in 8 oz. fresh boiling water for 3 minutes.  Add cream or sweetener if desired.  Serve with lavender flower biscuits or gingerbread for a Victorian afternoon tea. 

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