When you think of tea, it’s usually for drinking–whether hot or cold. Well tea is also the perfect poaching liquid for your favorite fruits too! Here’s a quick and easy recipe for Tea Poached Apricots you’ve just got to try! We use WHOLE Bush Tea–our custom-blended tea–but you can use jasmine tea as well with equally tasty results.
Tea Poached Apricots
Yield: 4 servings
4 cups water
4 tsp WHOLE Bush or Jasmine Tea
1/3 cup Light Agave Nectar, or honey
8 ripe Apricots
1 cup creme fraiche or vanilla yogurt for garnish
1. In medium saucepan, bring water just to a boil. Add tea; cover and brew 5 minutes. Remove tea. Stir in Agave Nectar or honey.
2. Meanwhile, thoroughly wash and dry apricots.
3. Add apricots to tea mixture in saucepan and simmer, stirring occasionally for about 20 minutes until fruit is tender, but intact.
4. With a slotted spoon, carefully remove apricots to four serving bowls, 2 per bowl.
5. Raise heat under pot of reserved tea to high, and boil vigorously until tea reduces by half to a syrup.
6. Drizzle tea syrup over apricots, then top with crème fraiche or yogurt. Enjoy!
To order WHOLE Bush Tea visit Marketplace at WeSpeakLoudly.
Summer is almost here, and I can’t wait! The bounty of fresh veggies is just amazing, and the flavors are at their peak. I found some perfectly ripe grape tomatoes today, and just couldn’t resist making one of my favorite summer dishes.
Here’s my recipe for a quick tomato sauce, served here over spaghetti squash.
WHOLE Fresh Tomato Sauce
1 lb. grape tomatoes
4 cloves garlic, finely minced
¼ tsp. red pepper flakes
1/3 cup olive oil
¼ cup fresh basil, cut in fine strips
Sea salt and black pepper to taste
1. Place olive oil, red pepper flakes, and garlic in a medium sauté pan. Warm over medium heat for about 3 minutes to infuse the oil with the flavors of the red pepper and garlic. Watch closely to prevent the red pepper and garlic from burning.
2. Add tomatoes and stir to coat with the flavored oil. Cook over medium-high heat to flash cook the tomatoes. Tomato skins will burst and release the juices to blend with the hot oil.
3. Reduce heat and add basil. Stir and cook for about 5 minutes until tomatoes and basil soften into a chunky sauce. Add sea salt and black pepper to taste. Remove from heat and serve, pictured here over spaghetti squash. This sauce may also be served over whole grain pasta or polenta. Sprinkle with Parmesan cheese if desired. Enjoy!
Got a crockpot? Until now, I thought of mine as a great way to prep soups and stews for dinner. But I’ve discovered that my trusty crockpot can cook a wide variety of WHOLEsome breakfast meals too! All you have to do is throw in all the ingredients before you go bed, and you’ll wake to the wonderful smell and yummy taste of a hot breakfast!
I happen to love almost anything apple! Cobblers, crisps, pies–you name it. But I don’t often have time to bake them. No problem! I found this recipe for Apple Cobbler made in the crockpot that is quick and easy to prepare. Here it is!
Crockpot Apple Cobbler
Prep Time: 15 minutes
Cook Time: Overnight (6 hours)
* 2 cups peeled, sliced tart apples
* 2 cups granola cereal
* 1 tsp. cinnamon
* 1/4 cup honey
* 2 Tbsp. melted butter
Spray inside of 3-4 quart crockpot with nonstick cooking spray. Combine apples, cereal and cinnamon in crockpot and mix well. Stir together honey and butter and drizzle over apple mixture. Mix gently. Cover crockpot and cook on LOW 5-7 hours until apples are tender. Serve this crockpot cobbler with your favorite flavor of yogurt, if desired. 4 servings