egrees F.
Steep two chamomile teabags in 1/3 cup
Place 6 glasses in refrigerator or freezer to chill while making recipe.
In a bowl, pour boiling water over the tea bags(or dried chamomile flowers) and mint and lemongrass. Cover and steep for at least 10 minutes.
Strain the liquid into a glass pitcher.
Stir in orange, pineapple, lime, and grape juices. Chill.
To serve, fill chilled glasses 2/3 full with juice mixture. Fill with sparkling water, and add lime slices. Enjoy!
Combine sugar, lemon zest, and 2 cups water in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and add chamomile flowers. Cool.
Strain chamomile mixture into 2-qt. pitcher; stir in lemon juice and 3 cups water. Serve over ice with lemon slices, or store, covered, in refrigerator up to 5 days.
Crush mint leaves and put in a 1-gal. lidded jar. Add lavender and chamomile.
Fill jar with water to within 2 inches of rim. Cover and refrigerate 6 hours. Pour through a cheesecloth-lined colander into pitcher for serving.
or five. If not adding chamomile steep lavender for full 20
Blend together the loose black tea, lavender buds, chamomile flowers, and jasmine flowers.
Store in a tin container. Makes a nice gift!
Use 1 teaspoon of tea per 6-8 oz. of boiling water.
Rinse the flowers with cool water.
Warm your tea pot with boiling water.
Add the apple slices to the pot and mash them with a wooden spoon.
Add the chamomile flowers and pour in the 2 cups boiling water.
Cover and steep for 3-5 minutes.
Strain the tea into two cups.
Add honey to taste.
Drink and enjoy!
In a small saucepan, bring apple juice and pineapple juice to a boil.
Quickly remove from heat and add chamomile flowers.
Let steep for about 5 minutes.
Strain, and pour in cups.
Add a dash of cinnamon if desired. Enjoy!
Follow directions as with other recipes above.
This recipe will
Preheat the oven to 350F; Grease and line pans or cupcake tins, set aside.
Over a low heat, warm the milk to a simmer and stir in the tea leaves. Bring back to a simmer and then turn off and set aside to cool and steep for at least 15 minutes.
In a mixing bowl, beat butter and sugar together until light and fluffy. Add the eggs one at a time and combine. Beat in the oil and vanilla. Gradually incorporate the flour, baking powder, baking soda and salt into the mixture. Strain the tea leaves out of the milk. Stir in the milk, mixing until ...
Place tea bags in a large heat-proof measuring cup or pitcher; pour boiling water over tea bags.
Steep 1 hour, or until cooled to room temperature.
Remove and discard tea bags.
Add pomegranate juice and Splenda, stirring until it dissolves.
Serve over ice; garnish with mint sprigs.
Makes 4, 1 cup servings.
Prepare chamomile tea and keep it aside to cool.
Shampoo your hair as usual and lightly condition it.
Pour chamomile tea over it.
Work into hair from scalp to ends.
Quickly rinse under cool water.
Towel dry gently.
Three good tips for hair are:
1.
Never use HOT water to wash your hair.
2.
Never be rough with your hair.
Be gentle when you dry it.
3.
Always use woodden/rubber wide tooth combs to comb your hair.
Bring 6 cups water and ginger to a boil in large pot. Remove from heat, add tea bags, cover, and steep 5 minutes.
Strain into teapot. Stir in juice and honey, and serve immediately.
Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
Place tea ball in hot water and steep for 10 minutes.
ith 1 teaspoons each of chamomile, fennel seed and peppermint.
Add the tea bags to the boiling water and let steep. Let cool down.
Apply to clean, washed hair. Don't rinse out.
Put the tea bags in a pre warmed tea pot and add hot water. Allow to infuse for 2-4 minutes.
Add the honey to the pot and stir.
Boil water and tea bags in large saucepan for 5 minutes. Remove tea bags. squeezing the excess liquid into the pan. Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. Drain, reserving 1 cup of the liquid.
In small pan, saute the onions and celery in the butter until the onions are clear. Put in a blender with the cauliflower, salt and pepper, and the reserved cooking liquid.
Blend until smooth and serve.
For thinner soup, reserve and add more liquid; for thicker soup reserve and and add less.
Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
Place tea ball in hot water and steep for 10 minutes.
In a pitcher combine lemon juice, peach nectar, simple syrup and white grape juice. Transfer mixture to a serving pitcher. Pour into ice-filled glasses. Garnish with melon balls and lemon slices, if desired.
FOR ONE SERVING:
For a single serving in a tall glass combine 1/2 cup lemon juice, 1/3 cup peach nectar, 1/3 cup Chamomile-Lavender Simple Syrup, and 1/4 cup white grape juice. Add ice. Garnish with melon balls and lemon slices.