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Vegetarian Recipes

My Daily Tea Routine

https://www.loveandlemons.com/my-daily-tea-routine/





It’s an understatement to say that we really love tea. We drink more tea in our household than all other beverages combined. Green tea, hibiscus tea, and fennel tea are some of our regulars, but this post is about 3 new (to me) teas that I’ve started incorporating into my daily routine over the last few weeks. We’re partnering with Traditional Medicinals on this post because their teas are so wonderful.

My obsession with Traditional Medicinals started years ago. I was feeling under the weather and my throat needed some support. My mom told me “you have to try this tea that I just read about.” I couldn’t imagine that a tea would help, but I always listen to my mom’s health advice, and I’m happy to say that I felt much better! Since then, I’ve told every single friend to go out and get Throat Coat®… and that was just the beginning. Now, I love their wide range of organically sourced, medicinal-grade teas, including many with soothing, restorative benefits. For the past three weeks, I’ve been enjoying these three daily:

Morning (Tea #1): Roasted Dandelion Root
This slightly bitter tea reminds me of some of the teas that we enjoyed with breakfast in Japan. The deep roasty flavor inspired me to start making brown rice breakfast nori bowls – the whole grains, vegetables, and earthy tea make me feel like I’m getting my day off to a healthy start.

Herbal Power: Stimulates digestion and supports the body’s natural detoxification process.*
Tasting Notes: Earthy, with pleasantly roasted bitter notes.





Lunch: (Tea #2) Peppermint

I work from home, so I usually put together a pretty simple lunch like avocado toast with lots of lemon, sea salt, and sprouts. These bright flavors pair well with this bright-tasting tea, especially during these not-so-bright winter days.

Herbal Power: Rich in essential oils, this tea has soothing digestive benefits.*
Tasting Notes: Aromatic and undeniably minty.

3pm Snack: (Tea #3) Turmeric with Meadowsweet & Ginger

Admittedly, 3pm is often the hour when I reach for a coffee and a cookie. But, when I started drinking this turmeric tea at that time, a surprising thing happened – I didn’t need anything else to go with it! This tea has some wonderful benefits, such as supporting a healthy response to inflammation from a workout, but I personally really love it because it just tastes so good.*

Herbal Power: Supports a healthy response to inflammation after a workout.*
Tasting Notes: Warming, earthy and savory with a hint of spice.

If you try out your own 3 Teas, 3 Weeks routine, I want to know what teas you love! To get started, Traditional Medicinals is offering a buy two teas, get one free deal (click here) so that you can choose your own 3-tea combo. I usually find my teas at Whole Foods or Target.

Special thanks to Traditional Medicinals for partnering on this post.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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