Tuesday, November 18, 2014

Cranberry Tea

 

Cranberry tea is tart and such a great morning wake up call! Not only does it attract the attention of your taste buds, but the health benefits of cranberry abound. Cranberry contains multiple vitamins, minerals, antioxidants, and phytochemicals. The nutrients cranberry contains are especially helpful in protecting you against heart disease and cancer. Additionally, the acids and other components in cranberry juice are helpful in treating or preventing urinary tract infections, kidney stones, and peptic ulcers. It also helps prevent the formation of oral bacteria that can lead to gum diseases and plaque. It is a great natural defense for the body!

Taken alone, cranberry juice can sometimes be difficult to take in any quantity, so it can be helpful to mix it with other tasty ingredients to make it go down just a bit better. What better ingredient to pair with cranberry juice than tea! Try this recipe and see what you think!


Cranberry Tea

  • 1 quart brewed tea of choice
  • 4 cloves, whole
  • 4 cardamom seeds
  • cinnamon to taste
  • 1 tsp. stevia
  • 1 1/2 cups cranberry juice
  • 1/2 cup orange juice

While brewed tea is hot, add cloves, cardamom seeds, and cinnamon. Then add stevia. Stir. Allow tea to cool to room temperature. Then strain.  Add cranberry juice and orange juice. Warm to a comfortable drinking temperature (do not boil). Serve and enjoy! For garnish, add 2 or 3 cranberries to each cup. They will look beautiful as they float.

*More stevia can be added for a sweeter tea.

Monday, November 17, 2014

Carrot Cake



Carrot Cake


  • 1 cup brown rice flour
  • 1/2 cup corn starch
  • 1 tsp. xanthan gum
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 cup pecans, chopped
  • 1/2 cup white rice flour
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. nutmeg
  • 1 tsp. sea salt
  • 3 cups carrots
  • 1/2 cup raisins
  • 1 cup oil
  • 1/4 cup cranberries, dried OR craisins
  • 3 egg substitutions*
Mix together using a Kitchen Aid or hand mixer. When well blended, pour into an oiled and floured pan and bake at 350 degrees for 40 - 50 minutes.

*Powdered egg replacer, flax gel slurry, or gar/fava slurry - OR - use eggs.


Delicious with a cup of YOUR favorite tea.
*This recipe gets rave reviews; people won't even know it is gluten-free or vegan. Nice and moist. Make into cupcakes and decorate with a theme you like.