It’s only natural to be drinking our Super Irish Breakfast this morning! Happy St. Patrick’s Day!
Our Fruity Green Tea Smoothie makes a healthy and filling breakfast alternative.Read More
photo credit: Ditte Isager
It’s canning season and we couldn’t resist this delicious recipe for Earl Grey infused peach preserves from Bon Appétit. Peaches won’t be in season much longer, preserve the sweet flavor with a hint of bergamot and enjoy on toast, as a glaze on meats or even over ice cream all year long!
5 pounds ripe peaches
4 cups sugar
2 tablespoons fresh lemon juice
5 Earl Grey tea bags, divided
Of course, we recommend using any regular, organic or decaf Earl Grey from Stash Tea for this recipe!
Cut a small, shallow X in the bottom of each peach. Working in batches, blanch in a large pot of boiling water until skin loosens, about 1 minute. Transfer to a large bowl of ice water; let cool. Peel, halve, and pit. Cut into 1/3 inch slices. Combine with sugar and juice in a large bowl. Let stand for 30 minutes.
Place a small plate in freezer. Transfer fruit mixture and 4 tea bags to a large heavy pot. Open the remaining tea bag; crumble leaves slightly; add to pot. Bring to a boil, stirring gently, and cook 15-20 minutes. Test doneness by scooping a small spoonful onto chilled plate and tilting plate. (Preserves are ready if they don’t run.) Remove tea bags. Skim foam from the surface of jam. Ladle jam into 2 clean, hot 1-pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
Yields 2-4 pints.
Margaux J. Rathbun of Authentic Self-Wellness shows you how to make delicious and nutritious smoothies with our iced green tea powders! We think fresh summer fruits and berries pair perfectly with green tea; let us know what you put in your favorite smoothies!
photo credit: Healthful Pursuit
This ice cream inspired smoothie recipe from Healthful Pursuits uses Stash Peppermint Herbal Tea to achieve a 100% natural, real mint flavor. Plus, it’s loaded with healthy ingredients for a super nutritious and DELICIOUS way to start the day!
Mint Chocolate Chip Smoothie
Vegan, Gluten free, Dairy free
Yield: 2 cups
1/2 cup boiling water
1 peppermint tea bag
1/2 cup non dairy milk
2 cups spinach
1 medium frozen banana
2 tbsp hemp hearts
6 ice cubes
3 tbsp non-dairy chocolate chips, divided
To be prepared at least 30 minutes in advance:
Steep the tea in the 1/2 cup boiling water until ready to use in the smoothie so that it’s really concentrated. Wait until the water has cooled, about 30 minutes or make the tea ahead the night before.
Place all ingredients but chocolate chips in your blender in the order of the ingredients listed.
Blend for 30 seconds or until smooth.
Drop in half of the chocolate chips and pulse quickly.
Pour into a cup and top with leftover chocolate chips.
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.
Photo by Baked Bree