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!
www.loveandtea.com
