Saturday, July 2, 2011

Lemon Ginger Iced Tea (vegan, gluten-free)

Make in advance, needs time to chill!

Brew 12 bags of lemon ginger tea (I used Stash brand) in 4 cups of boiled water for 8-10 minutes for a strong brew; give tea bags a good squeeze upon removal. Add tea to serving jar (10-12 cup capacity, I use a x-large mason jar). In same pot, bring a second 4 cups of water to high enough heat to dissolve 1 cup raw sugar or sweetener of choice. Chill in the refrigerator 4 hours or overnight. Serve with lemon slices and ice if desired. This tea has wonderful healing properties including anti-inflammatory and digestive ease.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!

*gluten/soy free

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