Frog Song Organic’s Roselle Hibiscus Tea
- 1 clamshell of Roselle
- Up to 8 cups of water (use less water for a more concentrated drink, use more for a lighter flavor)
- Sweetener (Cane Syrup, Raw Sugar, Agave, Honey)
- Simply add the seed pods in water, no need to peel or remove seeds. Bring to a boil, then turn off the heat. Let steep for 30-40 minutes depending on desired strength, you could let them soak all night if you want.
- Strain the jelly-like seed pods out of the water and you are left with a bright red liquid. Sweeten to taste if you desire.
- Enjoy it hot or allow to cool and serve over ice for a nice refreshing thirst quenching treat..
*Roselle hibiscus has been clinically demonstrated to lower blood pressure as effectively as some prescriptions
*Roselle hibiscus is not recommended during pregnancy
*Roselle hibiscus is not recommended during pregnancy
Murasaki & Pumpkin Salad
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1 murasaki sweet potato large
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1 pie pumpkin seeds removed
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1/2 FL avocado cubed
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1/2 cup toasted pine nuts
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1 cup kale washed and chopped
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1/3 cup olive oil
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1 tbs local honey
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1 1/2 tbs grainy mustard
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3 tbs balsamic vinegar *to taste
- Cut sweet potato and pumpkin into 1 cm cubes.
- Bake at 350 degrees on an oven tray lined with baking paper until tender. Cool.
- Mix olive oil, honey, seeded mustard and balsamic vinegar in a jar.
- Arrange kale on a platter, top with mixed sweet potato and pumpkin, then with avocado and pine nuts.
- Dress salad with oil mixture just before serving.
Stuffed Poblano Peppers
- 4-6 poblano peppers
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 pound Hunter Cattle Co ground beef
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 cup cooked rice
- 1 cup black beans, rinsed and drained
- 1 cup frozen corn
- 1 (15-ounce) can fire roasted tomatoes
- 1 1/2 cups grated Mexican cheese blend
- 1/4 cup fresh cilantro, chopped
- Preheat oven to 350 degrees F.
- Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
- While the peppers are baking, heat the remaining olive oil in a large skillet and saute the onion and garlic until soft, about 5 minutes
- Add the ground beef and spices, cooking and breaking up with a spoon until the meat is cooked through and browned.
- Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
- Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.