Tuesday, July 27, 2010

Featured Tea; New Mama Rejevenation!

"To take care of ourselves, we take care of those around us."- Thich Nhat Hanh

I have yet to meet a mama who does not need a little TLC!

This tea was formulated to nourish, re-store and re-vitalize mama's after giving birth.

~New Mama Rejuvenation~

A few notes on a few herbs in this tea:

*Nettles: High in Vitamin K, which is essential for blood clotting. Especially useful with post-partum bleeding. Used traditionally to increase and enrich breast milk.  The minerals and vitamins provide excellent support is restoring and rebuilding the energy levels following birth.

*Dandelion: This little yellow flower is packed full of essential minerals and vitamins very beneficial for new mamas!  High in Vitamin A, Calcium and rich in Iron to name just a few. Dandelion aids in exhaustion and fatigue.

*Lemon Balm: Relaxes and calms the nervous system.  Lemon Balm has been used traditionally for depression, insomnia.

A great gift for any New mama or Mama-to-be!


and a great read for any mama,  that I couldn't pass up to add:

Friday, July 23, 2010

Eat, Pray, Love, & Tea; Culinary creations with Happy Citrus

These fantastic dishes were inspired by one of our customers, Donna Schwenk 
with our Happy Citrus Tea!

Check out Donna's blog for more great recipes!  blog@culturedfoodlife.com

Donna writes this beautiful post:

 Before human beings knew or understood nutrition or any type of medicine , all they could do was pray.~ Alex Loyd 

It didn't take them long to figure out that certain leaves, twigs roots and leaves were valuable and healing. Things involved until the era of drugs and medicine. The way most drugs are developed is to take and herb that has a benefit. Then break it down and find out the active ingredient and then make a synthetic version with none of the original herb in the mix. Hence we have a drug that the body no longer can break down easily. This is what the body calls a toxin.

In my garden last week I was walking through my herbs realizing that just like cultured foods these herbs have been around for thousands of years.  The wisdom still resides within these beautiful plants an herbs.  Later that afternoon I was making a new herbal tea that I had gotten in the mail from Love & Tea  I was looking at the ingredients and, ( All Organic, Lemon grass, Lemon peel,Chamomile, Cinnamon Rose hips & Petals,Hibiscus, Elderberry, Lavender, Spearmint)

I was reminded how many wonderful things that come from the earth, are here to help us be healthy and thrive. So inspiration hit and I revamped one of my favorite recipes using these wonderful herbal teas.
 Hope you like it. 

 Coconut curry is so delicious!

Eat The best quality foods you can find.
Pray and be thankful that God has given us a rich and wonderful bounty of wisdom growing in our back yards.
Love one another .
Drink some herbal tea it will enhance these beautiful bodies that house our souls.

Brown Tea Rice

1 teaspoon of Happy Citrus tea placed in a tea bag
1 teaspoon  butter
2 tbsp. fresh cilantro
2/3 cup brown basmati rice
1 1/2  cup water
1/2 teaspoon salt
1/4 Lime

In a 2-quart heavy saucepan, add rice, tea bag. and butter. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25  to 45 minutes. Remove tea bag squeeze lime over rice. Fluff rice with a fork and add chopped cilantro.

Coconut Chicken Curry

1/2 cup of tea made with Happy Citrus tea
1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
2 ounces (1 1/2 cups) broccoli
1 cup thinly sliced carrots or whole sugar snap peas
1 cup sliced zucchini or yellow squash

2 boneless chicken sliced into bite size pieces

Coconut-Curry Sauce
1/2 cup canned coconut milk*
2 tablespoon soy sauce
1 tbsp curry paste ( I use more but I like it spicy)
1 tablespoons honey
2 teaspoons apple cider vinegar
1 tbsp arrowroot
1/2 cup chopped cashews

Add tea to pan and turn heat to medium high add chicken and cook till meat is no longer pink. Add vegetables to pan and cover and turn heat to simmer and cook till vegetables are tender. Remove lid and cook for 5 minutes.

Blend all coconut curry sauce in blender. Add to chicken and vegetables. Bring to a boil and cook for 3 to 5 minutes.

 Serve with brown tea rice and chopped cashews.

Submitted by  Donna Schwenk.


Thank you Donna for your wonderful recipes and all inspiring words!

 order your happy citrus tea and make this delicious recipe now!


Thursday, July 15, 2010

Cool Summertime drinks with Love & Tea: Sencha Cherry Fizzy Lemonade

Cool down and sip this flavorful tea inspired drink:

Sencha Cherry Fizzy Lemonade:

Sencha tea is a classic Japanese green tea. try a cup today!

Sencha Cherry Fizzy Lemonade:  From Love & Tea Company

* 2 lb fresh or thawed frozen cherries (1qt) or you can use 1 Cup Organic Cherry Juice

* 1 Cup Fresh Lemon Juice

* 2-3 Tablespoons of your choice of Sweetener: I used organic raw honey.

* 1-2 Cups of Brewed Sencha Tea

* 1-2 Cups Chilled Sparkling Water

 * Garnish: Fresh cherries, Lemon and ice


Step 1: Brew your Sencha tea  (enough to make 1-2 Cups) Strain and let cool.

Step 2: If you use fresh or thawed frozen cherries; Blend cherries in a blender at low speed until you reach a brightly colored juice. Pour through a strainer, pressing & discarding the solids.

Step 3: Add Brewed Sencha tea,  lemon juice, desired sweeter to your cherry juice. Mix well.

Step 4: Add your Sencha Cherry Fizzy drink to a tall glass , fill with ice and garnish as desired.


For a limited time:

Get 10% off your Sencha Tea now: www.loveandtea.com

Enter the code ' cheers ' at checkout!

Saturday, July 10, 2010

Cooking with Love & Tea: Coconut Chai Breakfast Cake!

This recipe was submitted by one of our loyal customers, Ursula S. Zamora

We can't wait for the east coast heat to settle down to make this!  
Thank you Ursula!

 ~ Coconut Chai Breakfast Cake~

1 cup strong chai tea, Brewed
1/3 cup uncooked quick (not instant) oatmeal
1 cup whole wheat flour
1/2 cup unbleached white flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger (use more for a spicier cake)
3/4 cup vegan sugar (I used demerara)
1/3 cup unsweetened applesauce
1 tbsp vinegar
1/2 tsp almond extract
1 tsp vanilla extract
1/2 cup flaked coconut, 2 tbsp reserved

Prepare the chai ahead of time by steeping 1 (heaping) tablespoon  of Chai of Evolution in one cup of boiling water until cool.

Preheat oven to 350 F. Grease an 8-inch square baking pan.

Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and all but 2 tablespoons of the coconut. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean. Serve warm or at room temperature.

Here’s the nutritional breakdown, based on 9 servings: 179 Calories; 2g Total Fat; (11% calories from fat); 3g Protein; 38g Carbohydrate; 0mg Cholesterol; 273mg Sodium; 3g Dietary Fiber; 3 Weight Watchers Points

Submitted by:
Ursula S. Zamora

Order your Chai Now and receive 10% off enter the code 'cake' at check out!


Wednesday, July 7, 2010

Keeping Cool with our Iced Teas!

~Tis' the season for keeping cool in the midst of summer heat~

It's hot here in Vermont and we are staying cool with some fabulous iced teas!

 Here are some of our favorites:

*Moroccan Mint this is a combination of Gunpowder green tea with mint.

*Ceylon Rose: This is a Ceylon black tea that we infuse with rose petals.

*Earl Grey: A classic black tea infused with oil of Bergamont.

* Fairy Celebration tea :  Delightful tea for all ages! We even made this tea chilled and put into Popsicle molds.

* Ginger MT. Ginseng: A tasty tea infused with sassafras, sarsaparilla,  mint!

* Iced Chai: A Caffeine free tea infused with spices of Cinnamon, cardamom, ginger and nutmeg.

*Happy Citrus: a light refreshing tea enjoyed anytime!

*Green Mountain Mint: Refreshing blends of peppermint, spearmint and rose hips.

Refresh and keep cool: www.loveandtea.com

~We'd love to hear what your favorite iced teas are~

Stay tuned for our next tasty recipe cooking with tea: our Chocolate Coconut Mint Fudge-sicles!

Thursday, July 1, 2010

~Cooking with Tea: Our Chai Spice Ice Cream!

Tasty summer treats infused with Love & Tea:

Our Chai Spice Ice cream!

~Simple and sweet~

Chai Spice Ice Cream:  (We always use organic ingredients and hope you will too!)

* 1- Cup Well chilled Organic WHOLE milk or Coconut milk
* 3/4 Cup Sugar : You can use agave, maple or granulated cane sugar.
* 2- Cups Heavy Cream
* 1-2 Tsp. Vanilla extract
* 1-2 Cups of our Chai of Evolution brewed tea; 1 Cup of our chai tea blend to 2 Cups water.

Step 1: Prepare your tea infusion/brewed tea: Add 1 Cup of chai to 2 cups water-simmer low heat for 20 mins. you can also make an infusion the night before. You'll want to simmer gently until you have a deep rich color. Turn heat off. Strain out herbs.

Step 2:  In  a Medium Bowl use a hand mixer or whisk to combine the sugar and milk. Stir until dissolved.

Step 3: Stir in heavy cream, brewed chai and vanilla  to taste.

Step 4: Turn on your ice cream maker; pour mixture into freezer bowl through the ingredient spout and mix until thickened.

Order your chai now: http://loveandtea.com/products/chai-of-evolution

 May you Enjoy!