REAP WHAT YOU SOW

 

MINT TEA

Enjoy a cup of mint tea as a way to improve sleep, relieve digestive discomfort & tension headaches. Prepare with fresh or dried leaves. 

Fresh:

  1. Take 4-5 fresh mint leaves 

  2. Wash them thoroughly

  3. Clap them firmly between your hands to release the natural oil/flavour

  4. Place them inside your infuser ball 

  5. Steep in mug of boiling water 

 

Dried: 

  1. Take fresh mint & wash thoroughly

  2. Dry mint carefully with a paper towel

  3. Remove the leaves from the stems

  4. Place the leaves on an oven tray lined with a cookie sheet 

  5. Dry in the oven for 2-3 hours on 80 C

  6. Keep an eye on your leaves, different ovens may take a longer or shorter amount of time!

  7. Place leaves inside your infuser ball 

  8. Steep in mug of boiling water 

  9. Store remaining leaves in an airtight container (for up to 6 months) 

LEMON BALM TEA

Lemon balm has been found to reduce inflammation in the body and have a calming effect that promotes sleep.

Fresh:

  1. Take 4-5 fresh lemon balm leaves 

  2. Wash them thoroughly

  3. Clap them firmly between your hands to release the natural oil/flavour

  4. Place them inside your infuser      ball

  5. Steep in mug of boiling water 

 

Dried: 

  1. Take fresh lemon balm & wash thoroughly

  2. Dry carefully with a paper towel

  3. Remove the leaves from the stems

  4. Place the leaves on an oven tray lined with a cookie sheet 

  5. Dry in the oven for 2-3 hours on    80 C

  6. Keep an eye on your leaves, different ovens may take a longer or shorter amount of time!

  7. Place leaves inside your infuser ball 

  8. Steep in mug of boiling water 

  9. Store remaining leaves in an airtight container (for up to 6 months)

CHAMOMILE TEA

Wait for small daisy like flowers to bloom 

Snip the flower heads off when the petals are flat or begin to fall back from the centre.

Select a drying method:

Air dry:

  1. Place a single layer of flowers on a tray

  2. Store in a dark, warm, dry place for 1-2 weeks

 

Microwave:

  1. Lay flowers between 2 pieces of paper towel

  2. Set to the lowest setting (i.e defrost)

  3. Zap at 30sec intervals (allowing 1-2mins between zaps for flowers to cool off & release their moisture) 

  4. Zap 5-8 times depending on size of flowers & strength of microwave

 

Oven:

  1. Place flowers on a baking- paper lined oven tray 

  2. Dry in oven for 1-2 hours on the ovens lowest temperature

  3. Leave the door slightly ajar to allow air flow

  4. Check the flowers every 15mins 

 

Apply to all:

  1. Place a few flowers inside your infuser ball 

  2. Steep in mug of boiling water 

  3. Store remaining flowers in an airtight container (for up to 6 months) 

 

BASIL PESTO

Pesto is a great accompaniment to fresh pasta, used to top a pizza or cooked into an omelette. 

Ingredients:

1 1/2 cups fresh basil leaves

45g pine nuts

2 small garlic cloves, halved

60g shredded parmesan

5 tablespoons olive oil

 

How to make:

  1. Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.

  2. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped.

  3. With the motor running, gradually add the oil in a thin steady stream until well combined.

Source: taste.com

sour cream chive dip

This super quick & tasty dip can be whipped up for a picnic & enjoyed with tortilla chips. 

Ingredients:

¼ cup finely chopped Fresh Chives

½ cup Sour Cream

½ cup Mayonnaise

A pinch of Black Pepper

1 Clove Garlic, pressed

How to make: 

  1. In a bowl, mix all the ingredients until well combined.

  2. Serve with anything you like.

Source: appetizeraddiction.com

chimichurri

Perfect on just about anything from chicken to cauliflower, Chimichurri combines your Parsley, Basil & Coriander with a sprinkle of Oregano.

Ingredients:

1 cup finely chopped parsley

1 cup finely chopped coriander

½ cup finely chopped basil

½ cup olive oil

3 cloves of garlic, minced

2 tsp dried oregano 

2 Tbsp white wine vinegar

½ tsp salt

½ tsp red pepper flakes

 

How to make: 

  1. Mix all ingredients together in a mixing bowl and store overnight in the fridge to let the flavours mix.

  2. Serve over your favourite protein or on just about everything!

 

Source: meghantelpner.com

parsley pea risotto

Just a few simple ingredients in this yummy risotto. 

Ingredients:

25g fresh flat leaf parsley, choppe

​25g butter
1 onion, chopped
1 clove garlic, chopped
225g arborio rice
750ml chicken stock 
150g frozen peas
Grated zest 1 lemon​ 

 

How to make: 

Heat the butter in saucepan & add onion and garlic.

Add the rice and stir to coat in the butter. Add a ladleful of stock and cook, stirring, until all the liquid has been absorbed. Continue adding the liquid in this way until you have about a ladleful left.

Add peas and remaining stock and cook until the liquid has been absorbed and the rice is tender. Stir in the parsley and the lemon zest.

 

Source: waitrose.com
 

 

MINT MOJITO

Mix this classic cocktail for a party or to enjoy on a Friday night. Refreshing & delicious. 

Ingredients:

4 mint leaves

2 shots of white rum

¾ shot of lime juice

1 tsp granulated sugar

soda water, to taste

How to make:

  1. Muddle the lime juice, sugar and mint leaves in the bottom of a glass.

  2. Pour rum over ice stirring with your mixing spoon. 

  3. Top up with soda water, garnish with mint and serve.

DILL cucumber paloma

Combine aromatic dill with acidic grapefruit soda for an interesting cocktail that's sure to please. 

Ingredients: 

1 fresh dill sprig

2 shots of Blanco Tequila

¾ shot of Lime juice

grapefruit soda, to taste

2 cucumber wheels

 

How to make: 

  1. Muddle the Cucumber Wheels and Dill in base of glass or cocktail shaker

  2. Add Tequila, Lime Juice and Ice

  3. Mix well with your mixing spoon

  4. Top with Soda & sprinkle with a pinch of salt

  5. Garnish with a long Dill sprig and a Cucumber wheel 

gin basil smash

This unique cocktail heroes your newly grown Basil. It's pungent & delightful. 

Ingredients: 

6 fresh Basil Leaves

2 shots of Gin 

¾ shot of Lemon juice

⅓ shot of Sugar syrup 

 

How to make: 

  1. Muddle basil in base of glass or cocktail shaker

  2. Add other ingredients & stir with your mixing spoon. 

  3. Add ice & garnish with a                  few Basil leaves.