Blueberry muffins with lemongrass

Recipe Blueberry Muffins

Recipe

Blueberry muffins with lemongrass

Lactose free, sugar free

Not only are they easy to prepare, with no added sugar and made from wholemeal flour. They are also dairy-free, which is great for anyone who is lactose sensitive. A great choice for a snack with coffee, tea, lunch or breakfast. Juicy enough to eat on its own and dry enough not to spoil everything (from the packaging to the bag).

Dry ingredients:

  • 1.5 cups of millet flour
  • 1 cup ground almonds
  • ½ baking powder with tartar

Wet ingredients:

  • ½ cups of coconut oil
  • 1 egg
  • 1 tablespoon apple cider vinegar
  • ½ – 1 cup of soaked dates
  • 1 tablespoon lemongrass CC Tea
  • 1 cup blueberries

Method:

  1. Pour 1 tablespoon of lemongrass with a cup of hot water and soak for 10 minutes for the strongest possible aroma. Then strain. Also add coconut oil to the still warm tea to melt it.
  2. Mix the soaked dates into the date paste.
  3. Beat the egg and add all the other wet ingredients.
  4. Then mix the dry ingredients separately and pour them into the wet ingredients (with as little mixing as possible so it doesn’t become elastic).
  5. Finally, gently stir in the blueberries.
  6. Spoon the batter into the muffin tin.
  7. Place in a preheated oven, at 180C, for 30-35min.
  8. Once the muffins are baked, wait about 10 minutes before picking them out of the mold. If you put a dry cloth on them, their crust and edges will be softer.

Bon Appetit!

SHARE WITH FRIENDS:

Share on facebook
Share on whatsapp
Share on email
[divider_top]

CC Tea Mojito

CC Tea mojito recipe
CC Tea mojito recipe

Recipe

CC Tea Mojito

The most refreshing summer cocktail, which is great even without alcohol

Mojito is our favorite Summer cocktail! Did you know that it was also a favorite of American writer Ernest Hemingway? The recipe was invented in Cuba, but probably there is no need to explain further what a cult reputation the mojito drink has…

We have given the classic recipe of a non-alcoholic version a twist by adding our refreshing lemongrass CC Tea. But of course, you can always add traditional Havana white rum to it as well.

Ingredients:

(2 glasses)

– 1 tsp lemongrass CC Tea in leaves / 1 filter bag CC Tea
– 1/2 dcl sparkling water
– 10 fresh mint leaves
– 1 lime
– 2 tsp brown sugar
– ice cubes

Method:

1. Make a cup of CC Tea with 1 tsp of leaves / 1 Tea bag. Let it steep for 4 min then strain the tea and let it cool a bit.
2. Chop the lime into wedges.
3. Put the lime wedges into the base of 2 glasses. Add a few mint leaves (reserving the remaining sprigs to garnish) and 1tsp sugar to each glass. Muddle together with a cocktail muddler if you have one or use the end of a rolling pin.
4. Add crushed ice to each glass. Then pour over the CC Tea and give a good stir to ensure the sugar dissolves. Top with a little sparkling water and garnish with the reserved mint sprigs. Serve immediately and enjoy every sip.

SHARE WITH FRIENDS:

Share on facebook
Share on pinterest
Share on whatsapp
Share on email
[divider_top]

CC Tea smoothie with banana and coconut

CC Tea smoothie with banana and coconut

Recipe

CC Tea smoothie with banana and coconut

Serves: 1 person

Preparation time: 8 minutes

Ingredients:

  • 2 CC Tea filter bags / 2 teaspoons of CC Tea leaves
  • 2 ripe bananas
  • cup of coconut milk
  • 1/4 tsp of turmeric
  • 1 tsp of raw honey/ liquid Stevia (vegan)
  • 1 tbsp of grated coconut

Method:

1. Bring one coffee cup of water (100ml) to 80°C in a pot or saucier and add CC Tea filter bags or loose leaves.
2. After 3 minutes discard tea bags or leaves.
3. Peel the bananas and cut them into chunks. Place all the ingredients – lemongrass tea, bananas, coconut milk and honey into blender and process on a high speed until smooth.
4. Add coconut on the top.

Pour into glasses and enjoy in delicious taste of smoothie!

SHARE WITH FRIENDS:

Share on facebook
Share on pinterest
Share on whatsapp
Share on email
[divider_top]

Vegan chocolate cake

vegan chocolate cake
Vegan chocolate cake

Recipe

Vegan chocolate cake

The recipe created and baked by Jadranka Baraga – Kreativka slaščic

Making this vegan chocolate cake dream is quick and easy. This easy to follow recipe is diary-free and egg-free, made with basic ingredients – flour, cocoa, oil and a bit of vinegar. A cake is made in one bowl in which you simply just mix and bake all the ingredients. Simplicity at its finest.

A vegan ganache with lemongrass poured over a chilled cake before serving gives the cake that rich and decadent finishing touch.

It is perfect for any occasion – celebrations, parties, barbecues, anniversaries, holidays or simply as a quick dessert for your sweet tooth cravings.

Ingredients:

· 150g cake flour

· 30 g unsweetened cocoa powder

· 100 g (brown) sugar

· 1 tsp baking soda

· a pinch of salt

· 1 tsp lemon juice / white vinegar

· 1 tbsp lemongrass CC Tea in leaves

· 50 ml coconut oil

· 250 ml water

Topping:

· 130 g dark chocolate (vegan)

· 80 ml coconut cream

· tbsp of lemongrass CC Tea, boiled in coconut cream

METHOD:

Grease the bottom of a round cake pan with a removable bottom (20 cm in diameter) with oil or coconut fat and line it with baking paper.

Add flour, cocoa, baking soda, sugar and salt. (You can also add finely grated apple.) Mix well all of the the ingredients and after make two smaller and one larger hole in the mixture.

In a small hole, add vinegar and crushed lemongrass, and in a larger one, oil. Add water and mix the ingredients quickly (hand whisk) to get a perfectly smooth dough without lumps.

Bake the biscuit in the oven, preheated to 175 ° C for about 35 minutes. Once it is baked, let it cool, then remove it from the pan and serve on a nice plate or tray.

For the topping roughly chop the chocolate.

Heat the coconut cream and lemongrass tea in a saucepan and set aside just before it boils. (Lemongrass should be emulsified in coconut cream for about 15 minutes, then strain it).

Add the chopped chocolate, wait 1-2 minutes for the chocolate to melt, then mix well to get a perfectly smooth chocolate sauce to coat the cooled biscuit over the top.

Finally, decorate the cake with fresh fruit (strawberries, cherries), chocolate decorations, cut into pieces and serve.

See the photo above for some decoration inspiration.

SHARE WITH FRIENDS:

Share on facebook
Share on pinterest
Share on whatsapp
Share on email
[divider_top]

Green detox smoothie

Green Detox Smoothie
GREEN DETOX SMOOTHIE

Recipe

Green detox smoothie

Smoothie is both detoxifying and has a beneficial effect on the liver.

Serves: 1 person

Preparation time: 8 minutes

Ingredients:

– 1 tsp CC Tea in leaves / 1 Tea Bag CC Tea (250ml)
– 2 green celery stalks
– 1/2 apple
– Optional: 1 teaspoon spirulina / kiwi / piece of ginger

Method:

1. Bring 250ml of water to a boil (80 ° C) and add 1 Tea Bag or 1 teaspoon of CC Tea in leaves to the cup.
2. After 3 minutes, remove the tea bag or leaves.
3. Peel an apple and cut it into wedges. Cut also stocks of celery into chunks. Blend all ingredients together until smooth and drink it straight away.

Try it for a week as your first thing in the morning and glow like a bright sun!

Learn more about healthy and safe detox →

SHARE WITH FRIENDS:

Share on facebook
Share on pinterest
Share on whatsapp
Share on email
[divider_top]

CC Tea with a twist

5 herbal teas with lemongrass
CC Tea with a twist

Recipe

CC Tea with a twist

Add a twist to your daily cup of lemongrass CC Tea and warm up from the inside out with these simple recipes bellow:

1. LEMONGRASS + GINGER
Combine lemongrass with a root ginger to make a refreshing and warming tea that is a great alternative to caffeinated drinks.

2. LEMONGRASS + MINT
Grab a handful of fresh mint leaves and add them to lemongrass for a calming tea, perfect also after a heavy meal.

3. LEMONGRASS + ROSEMARY
Add a twist to a lemongrass CC Tea with a sprig of rosemary to make a refreshing tea blend and keep your gut healthy and happy.

4. LEMONGRASS + THYME
Enjoy a warming cup of lemongrass with thyme which has a tonic effect on your entire nervous system.

5.. LEMONGRASS + LEMON BALM / MELISSA
With fresh lemon balm leaves in lemongrass tea, you prepare an aromatic tea for winding down in the evening and a good therapeutic sleep.

Serves: 1 person

Ingredients:

– 1 tsp CC Tea in leaves / 1 Tea Bag
– fresh herbs: tsp ground ginger/ fresh mint leaves / 1-2 needle rosemary / pinch thyme

Method:

1. Bring a cup of water in a pot or saucier to 80°C and add CC Tea.
2. If desired, add one of the listed herbs that go great with this herbal tea.
3. Let it steep for 3-4 mins, then strain into a cup to serve.

By regular drinking CC Tea, the whole family is maximally supported.

SHARE WITH FRIENDS:

Share on facebook
Share on pinterest
Share on whatsapp
Share on email
[divider_top]

Vegan Chocolate Pudding

Vegan Chocolate Pudding recipe
Vegan Chocolate pudding recipe

Recipe

Vegan Chocolate Pudding

Recipe from Sonja KramarIndulgent Desserts

This is a Chocolate pudding of your dream, gut healthy and deeply nourishing! We are talking about homemade pudding the old fashioned-way, not the instant powder mix. Sugar-free and Lactose-free.

Ingredients:

  • 1/2 l plant-based milk (rice milk)
  • 60g oatmeal / millet flour (gluten-free)
  • 20g raw cacaco
  • 2 tbs lemongrass CC Tea
  • 4 dates
  • 1 banana (optionally, skip and sweeten with more dates)

Method:

  1. Mix the banana and dates into a smooth paste. (Pre-soak the dates in a warm water to soften them.)
  2. Add lemongrass to the milk and once it boils, set it aside and let it stand for 15 minutes. Then strain.
  3. Then add flour, cocoa and banana and date paste to the milk. Cook, stirring constantly, for another 5 minutes.
  4. Remove from the heat, pour into cups and when the pudding has cooled and hardened, serve.
  5. You can decorate your pudding cream or yogurt and your favorite fruit. (We topped it with coconut yogurt, almond flakes and seasonal mandarins.)

* You can use any wholemeal flour. it can also be gluten-free such as millet or brown rice flour. In the case of oat and millet flour, make sure that they are freshly ground, as they become bitter very quickly.

SHARE WITH FRIENDS:

Share on facebook
Share on pinterest
Share on whatsapp
Share on email
[divider_top]

5 min Homemade Nice Cream

Nice cream vegan recipe
Nice cream vegan recipe

Recipe

5 min Homemade Nice Cream

Guilt free and so simple to make

Whenever you crave something sweet or just want to brighten your day, make this heavenly Nice Cream from 3 main ingredients, in no time.

Ingredients:

– 1 tsp lemongrass leaves CC Tea / 1 filter bag CC Tea
– 100ml water
– 2 ripe bananas
– cup frozen berries (currants / blueberries / strawberries / raspberries)
– fresh mint leaves (for decoration)
– fruit syrup (for extra sweetness)

Preparation:

Freeze the banana ahead of time by taking off the skin and slicing.

Method:

1. Make a cup (100ml) of CC Tea with 1 tsp of tea / Tea bag and let it steep for 4 min. Then strain the tea and let it cool a bit.

2. Add banana and berries into your blender or food processor and blend together with the tea until it starts to cream up and reach your desired consistency. (The frozen fruit make take a few attempts at blending before it begins to break down, so you might need to take off the lid and scrape the ingredients down a few times.)

3. Scoop into bowls and sprinkle mint leaves on top or your other favorite topping.

4. We garnish it with fresh mint leaves and sweeten it with our favorite 100% lemongrass syrup by U&V.

It should be served immediately but if you want to make it in advance, you can also pop it in the freezer. Enjoy!

SHARE WITH FRIENDS:

Share on facebook
Share on pinterest
Share on whatsapp
Share on email
[divider_top]

Golden Latte

recipe, Golden Latte
Golden Latte recipe

Recipe

Golden Latte

Soothing and delicious Golden Latte with lemongrass

Golden milk owes its name to the bright yellow colour of curcumin, the bioactive compound in turmeric that has also a reputation as a silver bullet for a wide range of health issues. Turmeric, in India also known as Haldi, is one of the most powerful spices, used in indian cooking, because it has the ability to get absorbed in the fat and tissues of your body. In traditional chinese and ayurvedic medicine turmeric has been used for centuries for its anti-inflammatory, antioxidant, and antiseptic properties.

We are adding to this healthy beverage our lemongrass for a zestier aroma which honestly makes it even more delicious.

With the cooler temperatures outside, there’s nothing better than a healthy, healing cup of Golden Superfood Latte to start your day or right before bed.

Serves: 1 person

Total preparation time: 5 min

Ingredients:

250 ml plant-based milk
1 tsp / tea bag lemongrass CC Tea
pinch ground turmeric
pinch ground ginger
pinch ground cinnamon
pinch ground cayenne pepper (optional)

Method:

1. Mix all ingredients in a small saucepan.
2. Place over medium heat and whisk until hot to the touch but not boiling (it should take around 4 minutes). Use manual or electric milk frother to get that foamy latte structure if you like.
3. Remove from the heat and strain it to remove the tea leaves. Adjust sweetness to your taste with a tsp of coconut sugar or honey and enjoy!

In case you dislike the taste of turmeric, don`t worry, it develops a nice warm taste in a plant milk.

It is creamy, filling, comforting, cozy and delicious, anti-inflammatory, antioxidant powerhouse … and no less than a dessert!

SHARE WITH FRIENDS:

Share on facebook
Share on pinterest
Share on whatsapp
Share on email
[divider_top]

Carrot Soup with Lemongrass and Ginger

recipe - carrot soup with lemongrass
Carrot Soup with Lemongrass and Ginger

Recipe

Carrot Soup with Lemongrass and Ginger

A simple soup, rich in antioxidants.

This is our version of carrot soup which can be eaten hot or cold. We love it because it is simple and delicious.

Ingredients:

– 1 small diced onion
– 500g carrot
– 4 tsp lemongrass CC Tea in leaves / 4 filter bags
– 1l chicken / veg broth
– 1 tbsp peeled and minced fresh ginger
– 2 tbsp ghee or olive oil
– salt

Method:

1. In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and stir occasionally, until translucent.

2. Add the carrots, ginger and stir to coat them with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.

3. Add the broth and lemongrass and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes. Transfer the mixture to a blender and blend until smooth. Season with sea salt to taste and serve immediately.

SHARE WITH FRIENDS:

Share on facebook
Share on pinterest
Share on whatsapp
Share on email
[divider_top]