Rooibos Recipes

3-4 tablespoons looseleaf Rooibos
1/2 cup of honey or organic sugar
2 organic lemons

In a stainless steel pot, add the Rooibos to a gallon of water. Bring to an almost boil and turn to a simmer for 10 minutes. Cool tea and pour into gallon size glass jar or other containers that can will fit in the fridge or freezer. Add 1/2 cup of honey per gallon of tea or 1/2 cup of organic sugar (can be sweetened to taste when served).

Squeeze the juice of 2 organic lemons and put the rinds in as well. Combine ingredients with large spoon. Store in the refrigerator for at least two hours and serve with plenty of ice. You can also put entire container in the freezer, making sure there is room left for the liquid to expand. Allow it to freeze slightly, 4 hours or so. In this way it is perfect for a picnic as it slowly de-thaws and stays ice cold for several hours.

Iced tea will keep for at least a week in the fridge in this way. If you do not add the lemon and sugar, Rooibos can be kept in the fridge for two weeks. It is excellent for diluting fruit juice.

2 cups cold Rooibos tea (or warm if it happens to be)
2 free range eggs
1 cup spelt or kamut flour
1 cup whole wheat or unbleached white flour
1 teaspoon baking soda with a tsp of apple cider vinegar to activate it
1 teaspoon vanilla (optional)
2 tablespoons oil of any kind (I use olive, canola or sunflower would be fine)

Combine the wet ingredients (except vinegar and oil), add the dry ingredients including baking soda and add the vinegar right on top. Once it fizzes, stir dry ingredients into wet until you have a smooth mixture. If it seems too stiff, add more rooibos, water or milk (soy or dairy). If it seems to liquid, add a little more flour. The last step is to add the oil and stir just a few times so you can see the oil coating the outside of the batter.

Heat cast iron pans or some other non stick pan. Pour into fry pans and when you see bubbles across the top of the pancake flip and cook on the other side for 25-50 seconds depending on the heat. The pancakes should be a golden brown colour on both sides and cooked all the way through.

1 onion or bunch of green onions or large leek, chopped finely
3 carrots (cut into small pieces)
3 small potatoes (cut into small pieces)
5 cloves garlic, chopped
2 litres Rooibos tea or rooibos/water mixture
2 sheets of Nori or some other seaweed you like

Sautee onions (not green tops) for a few minutes in a little olive oil, add garlic and sautee briefly. Add vegetables, add liquid. Bring to an almost boil and simmer for 10 minutes until veggies are soft. Turn down heat to lowest possible. Add seaweed, broken into small pieces. Using a large measuring cup or a bowl take out some of the liquid from the pot, add some cool water so it is only warm. Add miso to taste, (for my family this is usually 3 or 4 large heaping tablespoons) letting it dissolve totally in the measuring cup or bowl.

Remove the soup from the heat and add the miso concentrate thoroughly combining and dissolving any miso clumps. Miso should never be brought to high heat as this destroys the delicate nutritional content. Dish the soup into bowls and garnish with the greens from the green onions (if used).

Feel free to experiment with other vegetables and seaweeds, this is an incredibly versatile and healing soup. It's great when feeling sick, giving you a nutritional boost as well as a soothing meal.

1/2 banana (preferably frozen)
3 cups fruit (peaches, berries, frozen or not)
Cold Rooibos until it reaches the top of blender

Blend and enjoy! A healthy energizing treat anytime!