Need a time out from the summer heat? So do we! Our iced Blueberry Superfruit (with a squeeze of lemon!) is how we like to treat ourselves when we need a break.
photo credit: Gourmande in the Kitchen
Here’s a refreshing summer drink from Gourmande in the Kitchen that packs an antioxidant punch! Pomegranate, blueberries and Matcha make quite the nutrient combination and the flavor is just amazing!
We recommend using Stash Tea Japanese Matcha Powdered Green Tea.
Great news…now through June 30, 2012 our Matcha is on SALE for $12 (reg. $18)!
Pomegranate, Blueberry, Matcha Tea Slushy
2 Tablespoons of high quality Matcha green tea powder
1 or 2 Tablespoons of raw honey or the sweetener of your choice (adjust sweetness to taste)
1 cup (140g) frozen blueberries
½ cup (120ml) 100% pomegranate juice (no sugar added)
200 g of ice cubes
Briskly whisk the 2 Tablespoons of Matcha powder into ½ cup of hot water. Add sweetener of choice and stir until completely incorporated. Set aside until cool.
Puree the frozen blueberries, pomegranate juice, prepared Matcha tea and ice cubes in a high powered blender until smooth.
This is equally delicious made into Popsicles, just fill a mold with the slushy mixture and freeze.
Preparation time: 10 minutes
Number of servings: 4
Jessie from Living Mostly Meatless developed this easy Blueberry Rice Pudding recipe featuring our very own Blueberry Superfruit Herbal Tea! We can’t wait to make this recipe!
Head over to Living Mostly Meatless before Wednesday, May 9, for a little Stash Tea giveaway.Tea Infused Blueberry Rice Pudding
45 minutes, plus 3 hr chill time
3 cups of water
4 Stash Tea Blueberry Superfruit tea bags
1 cup sushi rice
2 cups whole milk
1/2 cup half & half
1/3 cup brown sugar
1 tsp vanilla
1/2 pint blueberries
Cook the rice with 3 cups of water and 3 teabags as you would normally. Once rice is done, add milk, leaving the teabags in this mixture. Open your remaining tea bag and add the contents to this mixture. Cook for five minutes on medium heat, it will slightly thicken up. Add the cornstarch to your half and half and mix. Once lumps are gone add half and half to your rice. Remove the tea bags. Add vanilla and blueberries and cook for 10 minutes on medium. Remove from heat, spoon pudding into a storage bowl and chill for at least three hours. Serve cold.
photo credit: LifeIsGood on Food.com
This smoothie recipe adapted from Prevention magazine is a great healthy alternative for breakfast or anytime of day when you want to get in some extra green tea!
We recommend using Stash Premium Green Tea or Stash Premium Green Decaf.
3/4 cup water
2 green tea bags (brew tea the night before and chill to save time in the morning)
2 cups blueberries, fresh or frozen
3 ice cubes
12 ounces non-fat vanilla yogurt
2 tablespoons almonds, whole dry-roasted, unsalted (about 20)
2 tablespoons flax seeds, ground
Heat water to 170-190 degrees Fahrenheit and pour over tea bags. Steep 3 minutes.
Remove tea bags and discard.
Place tea, blueberries, ice, yogurt, almonds, and flaxseed in blender.
Process until smooth.
Makes 2 servings. Drink one smoothie today and refrigerate the other serving for tomorrow.