Warm Apple Cider Vinegar Green Tea

Warm Apple Cider Vinegar Green Tea

This delicious warm apple cider vinegar green tea is a fantastic way to stay warm this winter while supporting good health.

Raw apple cider (ACV) vinegar is a prebiotic food that can help support the growth of healthy microflora in the gut. ACV can also help improve digestion when taken before meals.

Green tea is loaded with potent antioxidants that helps with protection from chronic disease, and supports heart health. Both ACV and green tea are thermogenic foods that can help boost your metabolism and assist with weight loss. This tea also contains ginger, cayenne and cinnamon which are wonderful herbs that stimulate circulation and help improve digestion.

Warm Apple Cider Vinegar Green Tea

1 cup of green tea (Bodhi Organic ViridiTEA)

Small slice ginger

1-2 tbsp raw apple cider vinegar

1 tbsp lemon juice

1 tsp raw honey

1 pinch cayenne

½ tsp ground cinnamon
 


Method:

1. In a teapot brew 1 tsp of green tea and ginger in a cup of near boiling water for 3 minutes.

2. Add the rest of the ingredients and stir well, until well combined.

3. Pour and enjoy!

 

By Lisa Guy, naturopath, and founder of Bodhi Organic Tea

Raw Nutella Cake

This totally decadent 'Raw Nutella Cake' is rich and chocolatey, and sure to be an afternoon tea favourite with family and friends. Hazelnuts are an excellent source of beneficial monounsaturated fats including oleic and linoleic fatty acids, which help prevent cardiovascular disease by decreasing 'bad' LDL cholesterol and raise your 'good' HDL cholesterol. Hazelnuts are rich in dietary fibre and nutrients such as vitamin E, magnesium, zinc and folate. Raw cacao is chocolate in its natural unprocessed form. Its contains powerful antioxidants called phenols that help lower cholesterol levels and blood pressure. Cacao also contains theobromine that boosts endorphins, which are the brain’s pleasure chemicals - the same ones that are released when you are in love.

Gluten-free.

Raw Nutella Cake

Base:
1 1/4 cup coconut flakes
1/4 cup macadamia nuts
9 Medjool dates, deseeded

Filling:
1 1/4 cup hazelnuts
1 1/4 cup coconut cream
1/3 cup maple syrup
1/4 cup cacao butter, melted
1/3 cup raw cacao powder
1 tsp vanilla bean paste

Topping:
1/3 cup hazelnuts, roughly chopped
150g dark chocolate, melted


Method:

  1. Place base ingredients in your food processor and blend until well combined.
  2. Press mixture into a large cheese cake tin with removable base. Place in the freezer while you are making the filling
  3. Blend hazelnuts and coconut milk in your food processor for a couple of minutes then add the rest of the filling ingredients and blend well until you have a smooth consistency with no lumps.
  4. Pour filling mixture over base then put it back in the freezer for at least 3 hours to set.
  5. Before your ready to serve, top with roughly chopped hazelnuts and drizzle with chocolate. Leave your nutella cake out of the freezer for 10 minutes to soften slightly before serving.

TEA PAIRING: Our Bodhi Organic VitaliTEA goes beautifully with this Raw Nutella Cake.

Gluten-free Almond & Coconut Pancakes

These beautiful 'Gluten-free Almond & Coconut Pancakes' are so lovely and light and are free from any added sugars or grains. Made with almond meal these pancakes are rich in protein, calcium and beneficial monounsaturated fats to support healthy blood sugar levels, bone strength and heart health. Coconut flour contains very high levels of fibre, almost double that of wheat bran. Adding coconut flour to your diet can help reduce your risk of heart disease, lower cholesterol levels and help protect against cancer and type-2 diabetes. Bananas are one of the best sources of vitamin B6, which is needed by the body for a healthy nervous system. They also contain the amino acid tryptophan which is in charge of producing serotonin. Serotonin has a calming effect on the brain, acting as a mild sedative and helps us feel good during times of stress.

Gluten-free and dairy-free.

Gluten-free Almond & Coconut Pancakes

1/4 cup coconut flour

1 cup almond meal

2 large ripe bananas

4 organic eggs

1 tsp ground cinnamon

1 tsp baking powder (gluten-free)

Topping:

Natural or coconut yoghurt

Bee pollen

Fruit (berries, banana, mango, passionfruit)


Method:

  1. Place all ingredients in your food processor and blend until well combined.
  2. Using a little coconut oil or olive oil in a saucepan over medium heat, pour your pancake mix using around 1/4 cup of mixture.
  3. Cook your pancakes for a few minutes each side, then stack, add topping and enjoy!!
  4. Also lovely drizzled with honey and a squeeze of lemon, or raspberry puree with coconut yoghurt.
  5. Makes around 10 pancakes.

TIP: To get nicely shaped pancakes try pouring your mixture into a plastic bag and snip the end with scissors, or use a pipping bag. Then you can pour evenly shaped pancakes.

TEA PAIRING: Our Bodhi Organic SereniTEA goes beautifully with these gluten-free almond & coconut pancakes.

Mini Fruit Cakes with Cashew Cream

This is a great healthy alternative to traditional fruit cake which is high in added sugars and fat. This cake is an excellent source of dietary fibre, important for keeping cholesterol levels in check, and it promotes better digestive function and lowers your risk of bowel cancer. Mangoes are full of beta-carotene, which is converted to vitamin A in the body, to boost immunity and vision and improve the health of your skin.

Dairy-free.

Mini Fruit Cakes with Cashew Cream

375g mixed sun-dried fruit (date, apple, pear, apricot, sultanas)
425g can mangoes, diced (in natural juice) – keep the juice
1 tablespoon baking powder
¼ teaspoon baking soda
1¼ cups organic wholemeal flour
1 teaspoon allspice
2 organic eggs, lightly beaten
½ cup almond flakes
½ cup crushed walnuts

Cashew nut cream:
1 cup raw cashew nuts, soaked overnight in water
¼ cup coconut milk
½ tsp vanilla bean extract
1 heap tsp raw honey or maple syrup

12 cherries


Method:

  1. Soak the cashew nuts in water overnight. This will make them soft and easy to blend into cream as well as activating them so they are easier to digest and their nutrients easier for the body to assimilate.
  2. Preheat your oven to 180*C and lightly grease a 6 hole muffin tin. Place a cut out circle of baking paper in the centre of each.
  3. In saucepan over medium heat, add mango with juice and dried fruit. Cook for 5 minutes, stirring frequently.
  4. Place flour, baking powder, baking soda and all spice in a large bowl and combine well.
  5. Mix lightly beaten eggs through dry mixture, until well combined. Then mix through fruit and almonds and walnuts.
  6. Pour mixture into muffin holes and bake for around 30-35 minutes.
  7. While your cakes are cooking start making your cashew cream. Drain your cashew nuts and place them in your food processor, with coconut milk, vanilla and honey, and blend until you have a creamy and smooth consistency.
  8. When your cakes are cooked an inserted skewer should come out cleanly from the centre. Take them out of the oven and cover with foil and allow them to cool completely. Once cooled run a knife around the outside of your cakes and remove from tins, turning them upside down on a plate ready for decorating.
  9. Top your fruit cakes with a good spoonful of cashew nut cream and a cherry.
    Makes 12 mini fruit cakes.

TEA PAIRING: These Mini Fruit Cakes with Cashew Cream pair perfectly with our Bodhi Organic ZesTEA.