Hibiscus Strawberry Iced Tea Cooler

I can't drink Hibiscus Cooler without thinking about both of my pregnancies.  Each time I drink it, delicious sweet flavors waken my taste buds and take me back to beautiful memories ... my midwife fed it to me while I labored in the water {birthing tub} + my husband got cold glasses of it for me to sip on during my babymoon.  

Hibiscus has a very distinct, delightful taste ... tart, lemony + fruity.  It's heavenly paired with sweet, juicy strawberries.

My family loves this tasty iced tea cooler ... especially when the weather heats up.  It's perfect for the whole family {but make sure to omit the honey if you're feeding it to a baby under 2 years old}.    

HIBISCUS STRAWBERRY ICED TEA COOLER

Perfect drink for rehydrating during the warmer months.  Full of flavor + not too sweet ... this mouthwatering iced tea cooler will have you reaching for a second glass.  Enjoy! 

Equipment: Medium-Size Saucepan w/ Lid, 8-Cup Measuring Cup or Large Bowl, Fine Mesh Strainer, Blender, Pitcher 

{Affiliate links included help support this blog.}

Ingredients

• 1 quart + 1 cup filtered water, divided 
• 2 tablespoons hibiscus flowers*
• 1 teaspoon lemongrass*
• 1 teaspoon cinnamon chips*
• 2 tablespoons raw honey {or sweetener of choice}
• 2 cups frozen organic strawberries

• 1 cup fresh organic strawberries, hulled and sliced 
• 3 cups ice cubes {made from filtered water, I make my ice cubes with this} 

Instructions

1. In a medium-size saucepan, bring 4 cups of water to boil.  Remove from heat and add hibiscus flowers, lemongrass + cinnamon chips.  COVER with a lid and let steep for at least 30 minutes {covering helps keep all of the beneficial properties in the tea}.  For a richer flavor, I steep mine for about 1 hour or more.  

2. Over a 8-cup measuring cup or large bowl, strain tea through a fine mesh strainer, set aside.  

3. Add frozen strawberries, honey + about 2 cups of the tea to a blender.  Blend on medium speed to combine.  Puree until liquified and no strawberry chunks remain.

4. Pour strawberry mixture back into the tea {Note: If you prefer, strain strawberry mixture through a fine mesh strainer back into the tea.}.  Add 1 cup water, stir to combine.  Refrigerate until chilled.

5. Add 3 cups of ice + fresh sliced strawberries to a pitcher and pour cold hibiscus strawberry tea over.

Serve over ice with sliced strawberries to garnish.

Yield: Makes about 6 cups without ice added. 

*Note: If you would prefer to use tea bags instead of bulk herbs, try substituting with this or this. 

Vegan Option: Replace honey with sweetener of choice. 

Where Do I Buy Bulk Herbs? I buy bulk organic herbs, spices + more here.  

OTHER COLD DRINKS TO ENJOY

Vitamin C Herbal Tea by Recipes to Nourish 
Blended Watermelon Lemonade by Recipes to Nourish
Raspberry Lime Elixer by The Organic Kitchen 
Nourishing Herbal Tea Infusion by Recipes to Nourish
Berry Lemonade Kombucha by Live Simply 
Watermelon Cucumber Juice by Recipes to Nourish
Cherry Mint Lemonade by Recipes to Nourish
Honeydew & Lime Agua Fresca by Recipes to Nourish
Nettle Cinnamon Herbal Tea by Recipes to Nourish
The PinkBerry by The Organic Kitchen  

HAVE YOU EVER HAD HIBISCUS COOLER BEFORE?

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop, Allergy-Free Wednesdays @ The Tasty Alternative, Gluten-Free & DIY Tuesdays @ Allergy Free Alaska,  Fat Tuesday @ Real Food Forager, + Paleo AIP Recipe Roundtable @ Phoenix Helix. 

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Lemongrass – Ginger Marinade for Chicken (or veggies/tofu/fish)

I came up with this marinade for my honey, he loves Asian-inspired dishes.

For my vegan, vegetarian and pescatarian friends, this marinade would be great with veggies, organic firm non-GMO tofu, or fish. 

Equipment: Cutting Board, Sharp Knife, Microplane Rasp/Zester or Standing Grater, Blender, Gallon-Size Ziplock Bag or Bowl for marinade, Baking Pan with Wire Roasting Rack

·      1 lemongrass – remove top, dice

·      2 inch chunk ginger – peeled, dice

·      1 leek – remove green tops and end, dice

·      3 fresh garlic cloves – peeled

·      ½-1 lemon – zest and juiced

·      1 teaspoon dried thyme

·      ½ teaspoon kelp granules (See Resources)

·      ½ teaspoon Celtic sea salt (See Resources)

·      3 tablespoons organic unfiltered apple cider vinegar

·      2 tablespoons honey, organic grade B maple syrup or organic apple juice

·      2 tablespoons coconut aminos (or substitute with gluten-free tamari)

·      1 tablespoon organic sesame oil

·      1 tablespoon fish sauce (optional, omit for vegan/vegetarian)

·      2-3 pounds organic or pastured chicken thighs or drumsticks

1.    Wash and prep lemongrass, ginger, leek, garlic and lemon.  Remove top from lemongrass, peel the ginger, remove green tops and end of leek (make sure you get any sand out inside the leek when you wash it), and peel the garlic cloves.  Rough chop the lemongrass, ginger and leek.  Zest the lemon with a microplane rasp or a standing grater.   

2.   Add to blender - chopped lemongrass, ginger, leek, garlic and lemon zest to blender.  Add juice from the lemon.  Add thyme, kelp, sea salt, apple cider vinegar, honey, coconut aminos, sesame oil and optional fish sauce.

3.   Pulse in blender until smooth and combined. 

4.   Place chicken (or veggies/tofu/fish) in gallon-size ziplock bag.  Pour marinade over the chicken.

5.    Marinade chicken in refrigerator for 24 hours or at least overnight.  I turn the bag over a few times during the process, just to make sure the marinade gets on everything. 

6.   The next day, remove chicken from refrigerator.  Let rest for about 15-20 minutes. 

7.   Preheat oven to 400 degrees F. 

8.   Roast chicken on a wire rack over roasting pan for 20 minutes skin side down.  Flip chicken at the 20 minute mark and roast skin side up for another 15 to 25 minutes. 

9.   Remove from oven and serve hot. 

Yield:Makes about 4-6 servings. 

Note: This would also be wonderful grilled instead of baked. 

Master Tonic

This post is inspired by Pat @ Heal Thyself! who shares such fabulous information.  Her Master Tonic 101 post is loaded with great info, make sure to head over and check out her site.   

Master Tonic is known as being the CURE ALL.  It’s known for curing all kinds of ailments, viruses and illnesses.  It is also a wonderful preventative since it has amazing immune system boosting properties.

The stars of this Master Tonic tincture:

• Garlic – Naturally antibacterial, antiviral, antifungal, antimicrobial, great for upper respiratory issues.
• Ginger – Naturally antimicrobial, boosts the immune system, great for upset tummy, chills, colds and fevers (use w/ caution if pregnant, consult w/ your health care practitioner, omit if you are concerned). 
• Horseradish – Naturally antibacterial, natural antibiotic, has warming properties, stimulates the immune system, antiparasitic, expectorant. 
• Hot Peppers – Warming properties, helps boost the immune system, natural decongestant, natural pain-reliever.
• Lemon Grass – Naturally antibacterial, antifungal, helps reduce fever, helps boost the immune system, helps detoxify many parts of the body including the kidneys.
• Organic Unfiltered Raw Apple Cider Vinegar – Natural antiseptic and antifungal, very healing. 

Make this Master Tonic on the New Moon and strain on the Full Moon.  It’s not absolutely necessary, however the moon is a very powerful thing.  The moon controls ocean tides, the way our plants grow and even affects mood and behavior in animals and people.  So why not add some extra power and intention to the Master Tonic by making it on the New Moon?  Any kind of extra positive intention is fabulous in my opinion.  To learn more about the moon and for moon updates, check out The Power Path Moon Updates. 

Master Tonic

THE Cure All, make sure to have a batch of this always on hand. 

Equipment: Disposable Gloves, Food Processor (optional), Grater, Cutting Board, Good Quality Knife, Large Bowl, Large Glass Jars with Lids, Cheesecloth or Fine Mesh Strainer

• 1 part fresh garlic cloves, chopped
• 1 part fresh ginger root, peeled and grated
• 1 part fresh horseradish, peeled and grated
• 1 part fresh HOT peppers, chopped (use a variety of the hottest peppers you can find like Habeneros, Jalepenos, Serranos, etc.)
• ¼ part fresh lemon grass, chopped
• Raw organic unfiltered apple cider vinegar (I use this)

1.     Wash and prep garlic, ginger, horseradish, peppers and lemon grass.

 

2.    If using a food processor, use the grater blade to grate the horseradish and ginger.  Remove contents and set aside in large bowl.  Remove grater blade in food processor and replace with “S-shape” blade.   Place peppers and garlic in the food processor and pulse until contents are coarsely chopped, add to large bowl.  If you are hand chopping the peppers, make sure to wear gloves (make sure NOT to rub your eyes as the oils are very potent and will burn).  Chop lemon grass into ½ in chunks and add to large bowl.  Stir all of the contents to evenly combine mixture.

 

3.    Fill glass jar ¾ of the way full with the garlic, ginger, horseradish, peppers and lemon grass mixture. 

4.    Pour apple cider vinegar over the above ingredients until it is filled almost to the top.  Leave about ½-1 inch space at the top of the jar.

5.     Place lid on the jar and shake.  The contents will settle, if more apple cider vinegar is needed, add more.

6.    Shake the Master Tonic/glass jar at least one time everyday.  If you think about it, shake it every time you pass by the jar.  Make sure to put some good intentions into it when you shake it.  Leave out on your counter for about 14 days (New Moon until Full Moon), preferably out of direct sunlight.

7.     Strain Master Tonic on the Full Moon.  Use cheesecloth or a fine mesh strainer to strain contents.  Store in glass bottles, make sure to label and date bottles.       

Note: ALL ingredients should be organic or at least grown with organic practices.  Other Master Tonic recipes use onion, but I omit it from my recipe.  Feel free to include it if onion is not a problem for you.

Storage: Store Master Tonic tincture in dark place like a cabinet or pantry.  It’s fine to store in a refrigerator too.  Tinctures do not spoil or deteriorate when stored properly and kept out of direct sunlight.  

Dosage: Take 1-2 tablespoons per day as a preventative.  Gargle and swish tincture in your mouth, then swallow.  If you need to, chase it with a sip of a drink.  Make sure to break up the dosages, so your body is getting a boost at different times during the day.  Try taking 1 tablespoon in the morning and 1 tablespoon in the evening.  During illness, increase dosage.  Try taking at least 4 tablespoons per day, making sure to spread out the dosages throughout the day. Tinctures are wonderful because they absorb into your body immediately.   

Serving Suggestions: Add a couple of tablespoons into bone broth, stock or soup for an extra kick and added nutrition.  Add 1-2 tablespoons into your favorite salad dressing mixture to add some heat and spice.  Use in marinades for meats and vegetables.  Add to sauces or gravies for extra heat, spice and nutrition. 

Tip: Save the solids and store in the freezer.  Use the solids for spicy marinades.  Eat it fresh as a condiment on burgers or with some cheese as a snack.

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, 
natural remedies or holistic health, please do your own research and consult with your health care practitioner.  
 
This post is part of Living Well Blog Hop @ Jo's Health Corner and Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Simple Lives Thursday @ GNOWFGLINS, Pennywise Platter Thursday @ The Nourishing Gourmet, Fresh Bites Friday @ Real Food Whole Health, and Alimentary Tuesdays Blog Carnival @ Organically Thought.