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:
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Take 4-5 fresh mint leaves
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Wash them thoroughly
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Clap them firmly between your hands to release the natural oil/flavour
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Place them inside your infuser ball
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Steep in mug of boiling water
Dried:
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Take fresh mint & wash thoroughly
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Dry mint carefully with a paper towel
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Remove the leaves from the stems
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Place the leaves on an oven tray lined with a cookie sheet
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Dry in the oven for 2-3 hours on 80 C
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Keep an eye on your leaves, different ovens may take a longer or shorter amount of time!
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Place leaves inside your infuser ball
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Steep in mug of boiling water
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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:
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Take 4-5 fresh lemon balm leaves
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Wash them thoroughly
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Clap them firmly between your hands to release the natural oil/flavour
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Place them inside your infuser ball
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Steep in mug of boiling water
Dried:
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Take fresh lemon balm & wash thoroughly
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Dry carefully with a paper towel
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Remove the leaves from the stems
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Place the leaves on an oven tray lined with a cookie sheet
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Dry in the oven for 2-3 hours on 80 C
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Keep an eye on your leaves, different ovens may take a longer or shorter amount of time!
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Place leaves inside your infuser ball
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Steep in mug of boiling water
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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.
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Select a drying method:
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Air dry:
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Place a single layer of flowers on a tray
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Store in a dark, warm, dry place for 1-2 weeks
Microwave:
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Lay flowers between 2 pieces of paper towel
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Set to the lowest setting (i.e defrost)
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Zap at 30sec intervals (allowing 1-2mins between zaps for flowers to cool off & release their moisture)
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Zap 5-8 times depending on size of flowers & strength of microwave
Oven:
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Place flowers on a baking- paper lined oven tray
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Dry in oven for 1-2 hours on the ovens lowest temperature
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Leave the door slightly ajar to allow air flow
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Check the flowers every 15mins
Apply to all:
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Place a few flowers inside your infuser ball
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Steep in mug of boiling water
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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:
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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.
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Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped.
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With the motor running, gradually add the oil in a thin steady stream until well combined.
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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
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How to make:
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In a bowl, mix all the ingredients until well combined.
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Serve with anything you like.
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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:
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Mix all ingredients together in a mixing bowl and store overnight in the fridge to let the flavours mix.
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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
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How to make:
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Muddle the lime juice, sugar and mint leaves in the bottom of a glass.
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Pour rum over ice stirring with your mixing spoon.
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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:
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Muddle the Cucumber Wheels and Dill in base of glass or cocktail shaker
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Add Tequila, Lime Juice and Ice
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Mix well with your mixing spoon
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Top with Soda & sprinkle with a pinch of salt
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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
â…“ shot of Sugar syrup
How to make:
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Muddle basil in base of glass or cocktail shaker
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Add other ingredients & stir with your mixing spoon.
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Add ice & garnish with a few Basil leaves.