By Donna Easto, C.H., H.C., M.H., Certified Herbal Educator
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
(Great tasting and good for you)
- 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.