Green Tea Smoothie

Start your day off right with this super green tea smoothie. It's a great source of protective antioxidants that helps neutralise damaging free radicals that increase the risk of chronic diseases such as cancer, cardiovascular disease, type-2 diabetes and premature skin ageing. This delicious smoothie is packed with vitamin C and beta-carotene, two nutrients that are potent antioxidants with immune boosting and anti-inflammatory actions.

Green Tea Smoothie


Handful of baby spinach
2 stalks kale, remove rib
1 green pear
½ green apple
½ large avocado
½ cucumber
Juice of a lemon
½ bunch mint
2 stalks celery
1 cup chilled organic green tea
Optional: berries and orange slices for topping


Method:

  1. Place ingredients in a blender and pulse until well combined.
  2. Add more water if you like a thinner consistency.
  3. Pour into a glass, add some ice, top with berries if you desire, then enjoy.
    Makes 2 large glasses.

Mango & Passion Fruit Tart

gluten-free mango tart

This lovely light Mango & Passion Fruit Tart is full of nutritional goodness. Mangoes and passion fruit are both excellent sources of vitamin C to help support a strong immune system and healthy skin. Vitamin C is also important for boosting collagen production to keep your skin looking toned and youthful. This delicious tropical tart also provides a good dose of healthy fats and dietary fibre needed to keep cholesterol levels in check and to promote cardiovascular health.

Gluten-free, dairy-free

Mango & Passion Fruit Tart


Crust:
9 medjool dates, removed pits
1 cup almond meal
1/2 cup shredded coconut
Mango filling:
250g mango pieces
5 tsp lemon juice
300g coconut milk, full fat
1/3 cup honey or 100% maple syrup
1 Tbsp + 2 tsp cornstarch
3 tsp agar-agar powder
Passion fruit jelly:
4 large passion fruits
3 Tbsp honey or 100% maple syrup
1 1/2 cup water
1 1/2 tsp agar agar powder

Method:

  1. Grease an 8 inch cheesecake tin and line with baking paper.
  2. Place all crust ingredients in your food processor and blend until well combined and your mixture is sticking together. If you mixture is too moist add some more almond meal.
  3. Press your base mixture into the bottom of your tin and press the mixture up the sides. Trim the top with a knife so it looks even. Place in the freezer while you make the filling.
  4. For the filling blend mango, lemon juice, honey and coconut milk together.
  5. In a small saucepan heat coconut mixture until it starts to boil. Add in the cornstarch and agar agar and stir continuously until it starts to thicken.
  6. Strain the mixture through a sieve and then pour it over your base. Place in the fridge for an hour to set while you are making the jelly.
  7. To make the jelly use a small saucepan and add water, passion fruit pulp and honey and bring it to the boil. Add agar agar powder and let it simmer for 3 minutes, stirring continuously, until the agar is dissolved. Strain mixture to remove the passion fruit seeds and keep them aside for decorating.
  8. Allow your jelly to cool to room temperature before pouring it over the filling. Top with some passion fruit seeds.
  9. Place your tart back in the fridge for 2 hours until it sets.

TEA PAIRING: This beautiful mango & passion fruit tart goes perfectly with our Bodhi Organic ZesTEA or PositiviTEA.

gluten-free mango tart

Gluten-free Chocolate Cake with Caramel Frosting

chocolate cake

This decadent healthy gluten-free Chocolate Cake with Caramel Frosting is loaded with wholesome ingredients. This cake provides plenty of protein, fibre and healthy fats to support growth and repair of the body, along with good bowel health and cardiovascular function. You will also get a good dose of magnesium and calcium from this delicious cake to help promote strong bones and reduced risk of osteoporosis.

Gluten-free Chocolate with Caramel Frosting


2 ½ cups almond meal
1/3 cup cocoa powder
1 tsp baking soda
½ tsp sea salt
2 organic eggs
1/3 cup 100% maple syrup
2 tsp vanilla bean paste or essence
Caramel frosting:
¼ cup tahini
6 medjool dates, remove pits
3 Tbsp 100% maple syrup
3 Tbsp coconut cream
2 Tbsp coconut oil, melted

Method:

  1. Preheat your oven to 180*C. Grease an 8 inch round cake tin and line with baking paper.
  2. Combine all cake ingredients together and then pour into your cake tin.
  3. Place your cake in the oven for 25 minutes, or until a skewer comes out of the centre cleanly.
  4. While your cake is cooking make the caramel frosting. Combine all frosting ingredients together in your food processor, until you have a creamy consistency. Keep in the fridge to stiffen up until its ready to use.
  5. Wait until your cake cools completely before covering with your caramel frosting.
  6. Decorate with flowers or crushed almonds, chocolate shavings or raw cacao nibs.

TEA PAIRING: This delicious Gluten-free Chocolate Cake with Caramel Frosting pairs perfectly with our Bodhi Organic Masala Chai and ViridiTEA.

chocolate cake

Gluten-free Black Forest Cake

Cherry cake

This totally decadent Black Forest Cake is sure to impress when guests come over for afternoon tea. It’s so gorgeous and moist and loaded with flavour and made with only wholesome ingredients. The homemade cherry chia jam really adds a special touch to this delicious cake. Cherries are chock-full of goodness including vitamin C, protective antioxidants and anti-inflammatory compounds. Tart cherries in particular are a good source of melatonin which is a hormone that helps regulate our sleep-wake cycle.

Gluten-free Black Forest Cake

Cake:
250 g pitted cherries, frozen or fresh
5 organic eggs
200g almond meal
¾ cup cacao powder
1/3 cup coconut sugar
2 tsp baking powder
½ tsp baking soda
Cherry jam:
1 ½ cups pitted cherries for jam
1 ½ cups pitted cherries for filling, halved
1 heap Tbsp coconut sugar
1 heap Tbsp chia seeds
Cream filling:
250ml heavy whipping organic cream
1 Tbsp maple syrup or honey
1 tsp vanilla essence
Chocolate ganache:
200g dark good quality chocolate
½ cup organic cream


Method:

  1. Preheat oven 180*C. Grease and then line two 8 inch round cake tins with baking paper.
  2. Blend all cake ingredients in your food processor and pour equal amounts into the two cake tins. Put your cakes in the oven and bake them for 22-25 minutes, until a skewer comes out cleanly from the centre. Allow them to cool completely before you add the filling.
  3. To make the cherry jam blend 1 1/2 cups cherries, chia and coconut sugar in your food processor. Transfer mixture to a small saucepan over a medium heat and stir until it thickens up.  Pour the jam into a bowl and place in the fridge until it cools.
  4. Whip cream with maple syrup and vanilla until it forms firm peaks. Keep it in the fridge until you are ready to use it.
  5. To make the ganache, heat cream in a small saucepan over a medium heat then add in chocolate and keep stirring until you have a glossy thick ganache. Pour ganache into a small bowl and allow it to cool.
  6. When you are ready to assemble your cake spread all the cherry jam on one cake then top with extra 1 1/2 cups of cherries. Cover the cherries in whipped cream then place the other cake on top (base up so you have a nice flat top to your cake).
  7. Pour the ganache over your cake and then place it in the fridge. To easily coat the sides of your cake put your ganache in the freezer for 5 minutes so it thickens up, then you can spread it easily around the sides of your cake. Decorate with cherries, chocolate shavings or flowers and enjoy!

TEA PAIRING: This decadent Black Forest Cake pairs beautifully with our Bodhi Black BeauTEA and HonesTEA.

Cherry cake

Gluten-free Ginger Cookies

Ginger Cookies

These delicious gluten-free ginger cookies are a healthy alternative to sugar-laden store bought varieties. Ginger is well known for its powerful anti-inflammatory and antioxidant properties. Ginger is beneficial for stimulating circulation and improving digestion, along with helping lower cholesterol levels.

Gluten-free Ginger Cookies


¼ cup coconut sugar + extra for coating
1 organic egg
2 Tbsp cold pressed coconut oil
2 cups almond meal
2 tsp ground ginger
½ tsp ground true cinnamon
1 Tbsp raw honey
½ tsp baking soda
¼ tsp sea salt


Method:

  1. Preheat oven to 180*C. Line a cooking tray with baking paper.
  2. Place all ingredients into your food processor and blend until well combined.
  3. Roll mixture into balls, around 1 heap tablespoon of mixture.
  4. Place extra coconut sugar in a small dish and roll balls in sugar.
  5. Place balls on your cookie tray, then flatten them down with a fork.
  6. Bake for 12 minutes and then allow to cool before eating.
  7. Store in the fridge in an airtight container.

Makes 10 cookies.

TEA PAIRING: These tasty Gluten-free Ginger Cookies pair perfectly with our Bodhi Organic ZesTEA or VitaliTEA.

Healthy Gluten-free Lamingtons

Lamington

Aussies love their lamingtons so to celebrate Australia Day we are sharing  our awesome healthy gluten-free lamington recipe filled with chia jam. They're super moist and made with only wholesome ingredients. These tasty cakes are sure to please for an afternoon treat with a cup of tea.

Healthy Gluten-free Lamingtons


5 organic eggs
1 cup coconut milk
1/4 cup melted organic butter
1/4 cup raw honey or maple syrup
2 tsp vanilla bean paste or essence
1/2 cup coconut flour
1/2 cup almond meal
1 Tbsp baking powder (gluten-free)
Chia Jam filling:
2 cups raspberries (fresh or frozen)
2 heap Tbsp chia seeds
2 Tbsp water
2 Tbsp honey
Chocolate coating:
280g dark chocolate
1/4 cup coconut milk
Desiccated unsweetened coconut


Method:

  1. Preheat your oven to 160*c. Grease a square cake tin and line it with baking paper.
  2. In a large mixing bowl beat eggs until they are light and fluffy.
  3. Mix in coconut milk, butter, honey and vanilla essence.
  4. Add coconut and almond flour and then mix until combined. Don't over mix or you will have heavy laminations.
  5. Pour your mixture into the cake tin and then bake for 35 minutes, or until a knife comes out cleanly from the centre.
  6. While your cake is cooking make the chia jam. Blend all jam ingredients in your food processor and then pour into a small saucepan over a medium heat. Keep stirring your jam for around 8 minutes until it becomes thick. Pour into a glass jar and put in the fridge.
  7. Allow your cake to cool then cut into 16 medium squares.
  8. Spread jam on 8 squares and then top with another square of cake.
  9. In a saucepan over medium heat add your coconut cream. When it starts to boil turn down the heat and add your chocolate. Keep stirring until it becomes smooth.
  10. Pour desiccated coconut on a plate.
  11. Dip the sides of your lamingtons in chocolate then put on a tray with baking paper. Spread other sides with chocolate once it is on the tray. This bit can be a bit tricky and messy. Once they are covered in coconut they will be easier to handle.
  12. Sprinkle tops and sides with coconut. Then pick up lamingtons and dip them into coconut on the plate, to coat them fully.
  13. Place lamingtons in the fridge until they are ready to eat.

TEA PAIRING: These super tasty lamingtons pair perfectly with a cup of Bodhi Organic Masala Chai or Black BeauTEA.

Sunflower Seed Cookies

These crunchy nutritious Sunflower Seed Cookies are free from added sugar and jam-packed with goodness. Sunflower seeds are a nutrient dense food providing high levels of essential fatty acids and protein, plus vitamin E and minerals calcium, magnesium, selenium and zinc. These cookies are a great source of dietary fibre to support good digestion and cardiovascular health. A perfect treat for afternoon tea with a cup of tea.

Sunflower Seed Cookies


2 cups rolled oats
1 cup almond meal
3 heap Tbsp sunflower seeds
1 cup shredded coconut
¼ cup cold pressed coconut oil
8 medjool dates, deseeded
3 tbsp raw honey
1 tsp vanilla bean paste or essence
¼ heap cup sunflower seed butter (or almond butter)


Method:

  1. Preheat oven to 150*C and line a cookie tray with baking paper. You can also use a silicon cup cake tray for perfectly shaped cookies.
  2. Place all ingredients in your food processor and blend until well combined and mixture sticks together with fingers. If your mixture is too crumbly add a little extra sunflower seed butter.
  3. Make 24 cookies by making a ball with a couple of spoonfuls of mixture then flattening it out on your cookie tray, or press mixture down in the holes of a cup cake tray.
  4. Place in the oven to bake for 18-20 minutes, until they are a light golden colour.
  5. Allow cookies to cool completely before eating. Store your cookies in the fridge.

TEA PAIRING: These nutritious Sunflower Seed Cookies pair perfectly with Bodhi Organic ViridiTEA or Masala Chai.

Muesli Cookies

Gluten-free Custard Apple Cake

apple cake

This gorgeous Gluten-free Custard Apple Cake is so moist and delicious and full of wholesome ingredients. This is the perfect cake to serve to friends and family for afternoon tea with a pot of Bodhi tea. The cake is a great source of protein to supply amino acids to build and repair the body. Protein also helps you feel satisfied after eating and helps keep blood sugar levels nice and balanced. You will also get a good dose of dietary fibre from this nutritious cake to help support good digestive health and cardiovascular function. Apples are an excellent source of pectin, a type of dietary soluble fibre that has been found to help lower cholesterol levels.

Gluten-free Custard Apple Cake


Custard:
1 ½ cup milk of choice
½ cup organic cream (or milk of choice)
2 good heap Tbsp cornstarch
3 organic egg yolks
1 tsp vanilla bean paste or extract
3 Tbsp honey or maple syrup
Cake:
2 1/2 cups almond meal
¼ cup coconut flour
2 tsp baking powder (gluten-free)
2 organic eggs
¼ cup cold pressed coconut oil
1/4 cup maple syrup or raw honey
1 tsp vanilla bean paste or extract
2 medium apples (around 1 ½ cups grated apple)
1 large apple for topping, thinly sliced


Method:

  1. Preheat your oven to 180*C and line a 8” cake tin with baking paper.
  2. First make the custard by heating milk, cream, honey and vanilla into a small saucepan. Take off the heat just before it boils.
  3. In a small bowl whisk eggs and cornstarch then pour heated milk slowly into mixture. Stiring well so there are no lumps.
  4. Pour mixture back into your saucepan and keep stiring over a low heat until the custard thickens. Pour custard into a bowl and place in the fridge to cool.
  5. Now to make the cake, in a large bowl combine almond meal, coconut flour and baking powder.
  6. In a medium bowl whisk eggs, coconut oil, honey and vanilla bean.
  7. Pour egg mixture into your dry ingredients and gently combine. Mix through your grated apple.
  8. Spread out half of your cake mixture into the cake tin. Make a small wall around the outside of the cake tin with some extra mixture.
  9. Pour 1 ½ cups of cooled custard into the middle of the cake tin.
  10. With the remainder of your mixture spread it out on a piece of baking paper, patting it down. Make a round circle similar size to your cake. Turn the mixture onto the top of your cake then neaten it up with the back of a spoon.
  11. Layer your apple pieces around your cake and then drizzle in a little honey.
  12. Place in the oven for 60 minutes then allow your cake to completely cool before cutting. This will make sure the custard has set.

TEA PAIRING: This delicious Gluten-free Custard Apple Cake pairs perfectly with our Bodhi Organic Masala CHAI and Black BeauTEA.

apple cake

Pear & Passion Fruit Upside Down Cake

gluten-free cake

Pear & Passion Fruit Upside Down Cake

This delicious gluten-free Pear & Passion Fruit Upside Down Cake is chock-full of nutritious ingredients. Pears and passion fruit are fabulous sources of immune boosting vitamin C and antioxidants that help protect the body from oxidative damage. Pears are also an excellent source of dietary fibre, especially pectin, that helps keep cholesterol levels in check and improves digestive health. Pear skins contain beneficial phytochemicals too, so buy organic pears when you can.


3 cups almond meal
2 tsp baking powder (gluten-free)
2 organic eggs
¼ cup cold pressed coconut oil
1/3 cup maple syrup or raw honey
1 tsp vanilla bean paste
2 large firm pears, cored, wedges (leave skin on)
1 large firm pear, skin removed, grated
1/3 cup passion fruit pulp, 1 extra for topping


Method:

  1. Preheat your oven to 180*C. Lightly grease a round cake tin with coconut oil and place a circle of baking paper in the centre to prevent your from cake sticking.
  2. Arrange your pear slices from 2 pears on the bottom of the cake tin.
  3. Place almond meal and baking powder in a bowl and mix well
  4. In another bowl place eggs, coconut oil, maple syrup, vanilla bean paste, grated pear and 1/3 cup passion fruit and whisk until your mixture is well combined.
  5. Stir wet ingredients through dry, and mix well.
  6. Pour the mixture into your cake tin over the sliced pear. Place in the oven for 60 minutes, or until a knife comes out cleaning from the centre. If you cake starts to brown too much cover it with foil.
  7. When it comes out of the oven allow your cake to cool and then turn upside down on a plate.
  8. Decorate with extra passion fruit pulp and enjoy.
  9. Delicious served with coconut yoghurt.

TEA PAIRING: This gorgeous Pear & Passionfruit Upside Down Cake pairs perfectly with Bodhi Organic ZesTEA and Masala Chai.

Gluten-free cakeGluten-free cake

Gluten-free Baked Lemon Cheesecake

cheesecake

This lovely light Gluten-free Baked Lemon Cheesecake is a delicious healthy alternative to sugar-laden regular cheesecakes. The nutritious protein-rich ingredients in this recipe provide the body with essential amino acids to build and repair the body, make neurotransmitters like serotonin and dopamine which are important for mood, and needed for strong healthy hair, skin and nails. You will also find a good dose of calcium and zinc in this healthy cheesecake, required for strong bones and a well functioning immune system.

Gluten-free Baked Lemon Cheesecake


Base:
1 ¾ cup almond meal
¼ cup raw cacao powder
½ cup arrowroot flour
¼ cup coconut oil
3 Tbsp maple syrup
Filling:
450g ricotta
250g cream cheese
2 Tbsp arrowroot
1/3 cup maple syrup or raw honey
1 tsp vanilla extract
2 organic egg
Juice and zest ½ lemon
Topping:
Thick whipping cream
Raspberries
Honey
Pistachios


Method:

  1. Preheat oven 180*C and grease 1 x 8 inch tart tin.
  2. Place all base ingredients in your food processor and blend until well combined.
  3. Press mixture into your tins. Make sure you bring the mixture up the sides and even them off with a knife.
  4. Bake the base for 14 minutes, then put aside. If the base has risen in places you can easily press it down with a spoon while it is still soft.
  5. Mix all filling ingredients together in your food processor and pour over the base.
  6. Bake for 50 minutes. Turn the oven off and then leave your cheesecake in the oven, with the door open, for an hour. Allow your cheesecake to cool and then refrigerate it for 2 hours.
  7. Decorate your cheesecake with some whipped cream, berries, a drizzle of honey and some chopped pistachios.

Serves 8.

TEA PAIRING: This delicious gluten-free baked cheesecake pairs beautifully with our Bodhi Organic ZesTEA or ViridiTEA.

Cheesecake

Gluten-free Pineapple Carrot Cake

Carrot cake gluten free

This gorgeous Gluten-free Pineapple Carrot Cake is so lovely and moist and full of nutritious ingredients. Carrots are an excellent source of beta-carotene which is an antioxidant and anti-inflammatory nutrient that is converted to vitamin A in the body. Including carrots in the diet will help support good eye health and vision. This cake is also rich in dietary fibre, protein, vitamin E and healthy fats to promote good cardiovascular and digestive health along with balanced blood sugar levels.

You could also use this cake recipe for high tea. Try making 12 small cakes and decorate them beautifully with flowers, dried pineapple pieces and crushed walnuts. You could also try covering the frosted sides of the cake with crushed walnuts.

Gluten-free Pineapple Carrot Cake


2 cup almond meal
1 ¾ oat flour
1 tablespoon ground cinnamon
1 tsp ground ginger
4 tsp baking powder
2 cup finely grated carrots (3 large carrots)
3 organic eggs
1/3 cup raw honey
3/4 cup coconut milk
2 tsp vanilla bean paste or extract
¼ cup coconut oil, melted
3/4 cup chopped walnuts
3/4 cup chopped pineapple pieces
Frosting:
500g cream cheese
6 Tbsp raw honey
1 tsp vanilla bean paste or extract
Topping:
Dried pineapple rings (sugar and sulphur free)
Walnuts, crushed


Method:

  1. Preheat oven to 350*C.
  2. Grease and line 2 round cake tins with circle of baking paper.
  3. Mix dry ingredients together in a large bowl.
  4. Place wet ingredients and 1 cup of grated carrot in food processor and blend until well combined.
  5. Pour wet into dry ingredients and gently mix, add 1 cup grated carrot, pineapple pieces and walnut pieces.
  6. Pour mixture into the two cake tins evenly.
  7. Place in the oven for 30 min until a skewer comes out cleanly.
  8. Leave cakes to cool completely before adding cream cheese frosting.
  9. To make the frosting beat cream cheese, honey and vanilla in a bowl until well combined. Divide mixture in half and spread half over one cake. Place the other cake on top and then spread the remaining frosting over the top of the cake and down the sides. Put your cake in the fridge for around 15 minutes so the frosting becomes firm and then take it out and smooth over the frosting with a knife.
  10. Decorate with dried pineapple rings, flowers and walnuts and serve. Keeps well in the fridge for 3-4 days.

Makes around 10-12 slices.

TEA PAIRING: This beautiful Gluten-free Pineapple Carrot Cake pairs perfectly with our Bodhi Organic ZesTEA and Masala Chai.

Gluten free carrot cake with healthy frosting

Gluten free carrot cake

Lemon & Polenta Almond Friands

These lovely moist Lemon & Polenta Almond Friands work beautifully as a wholesome afternoon treat with a cup of tea. Polenta (made from cornmeal) is gluten-free and is rich in dietary fibre to support good digestive health. Polenta is also a good source of carotenoids, lutein and zeaxanthin. Studies have shown that including these carotenoids in the diet has been found to help reduce the risk of cataracts and age related macular degeneration. Polenta also provides some B vitamins along with phosphorus, potassium, zinc and magnesium.

Gluten-free, Dairy-free

Lemon & Polenta Almond Friands


3 organic eggs
1/3 cup raw honey
1 tsp vanilla bean paste or extract
1/2 cup coconut oil, melted
Juice and zest of large lemon
1 1/2 cup almond meal
3/4 cup instant organic polenta
1 tsp baking powder
Syrup:
3 Tbsp raw honey
Juice 1 small lemon


Method:

  1. Preheat your oven to 180*C. Grease a non-stick muffin or friand tin.
  2. In a small bowl whisk wet ingredients together.
  3. In a large bowl combine dry ingredients.
  4. Pour wet ingredients into dry and mix by hand until well combined.
  5. Pour mixture into friand holes and put in the oven for 30 minutes.
  6. To make the syrup, mix honey and lemon juice together in a small saucepan until well combined.
  7. Allow your friands to cool and then with a skewer make 4 or 5 holes in each friand.
  8. Pour syrup over the friands and then let them sit for 10 minutes before serving.

Delicious served with a dollop of fresh cream or coconut yoghurt.

TEA PAIRING: These beautiful lemon & polenta almond friands match perfectly with Bodhi Organic SereniTEA and ImmuniTEA.

Gluten-free Chocolate Fudge Pancakes

These delicious gluten-free pancakes make the perfect weekend breakfast or afternoon treat with a cup of Bodhi tea. This healthy chocolate fudge sauce is also a delicious ice cream topper. Chocolate, when in its raw cacao form, has many wonderful health benefits including promoting heart and cardiovascular health. Polyphenols in cacao can prevent bad ‘LDL’ cholesterol from clogging up arteries, lower total cholesterol and reduce blood pressure.

Gluten-free

Gluten-free Chocolate Fudge Pancakes


Ingredients:
1 cup gluten-free flour
½ cup almond flour
1 tbsp baking powder
2 tbsp raw honey
Pinch sea salt
1 ½ tbsp cacao powder
1 organic egg
1 cup milk of choice (cow’s, almond, coconut)
2 tbsp coconut oil, melted
Berries for topping
Chocolate fudge sauce:
8 medjool dates, pitted
1 cup milk of choice (cow’s, almond, coconut)
3 tbsp raw cacao powder


Method:

  1. Start off by making the chocolate fudge sauce.
  2. Blend all the sauce ingredients together in your food processor until well combined.
  3. In a small saucepan over medium heat cook the sauce for around 8 minutes until the sauce starts to thicken. If your sauce is a little lumpy put it through a strainer. Set your sauce aside while you make your pancakes.
  4. In a medium bowl mix all dry pancake ingredients together and then make a well in the centre.
  5. In another bowl whisk egg, milk and coconut oil together.
  6. Pour egg mixture into dry and gently mix.
  7. Using a small frying pan over medium heat with a little coconut oil cook ¼ cup of mixture at a time. Flip when they start to bubble.
  8. Stack your pancakes and then top with chocolate fudge sauce and strawberries.

TEA PAIRING: These delicious gluten-free chocolate fudge pancakes pair perfectly with Bodhi Organic ViridiTEA or HonesTEA.

Red Velvet Beetroot Cupcakes

These mouthwatering Red Velvet Beetroot Cupcakes are so moist and chocolatey you won't be able to resist going back for seconds.  These nourishing gluten-free cupcakes are an excellent source of dietary fibre and protein to help keep your blood sugar levels nice and stable and stop you from craving sugars. Beetroot is rich in antioxidants and beta-carotene, which protects cells in the body from oxidative damage and inflammation.  Including antioxidant-rich foods like beetroot in the diet is one of the best ways to reduce the risk of chronic diseases like cancer and heart disease. Strawberries are another excellent source of free radical-neutralising antioxidants and vitamin C, both important for boosting immune health and for preventing infections and chronic disease.

Gluten-free, Dairy-free, Grain-free

Red Velvet Beetroot Cupcakes


1½ cups almond meal
¼ cup raw cacao powder
Pinch sea salt
¼ tsp baking soda
2 organic eggs
3 tbsp cold pressed coconut oil
¼ cup raw honey
1 tsp vanilla bean paste or essence
190g raw beetroot (around 1 medium beet), finely grated
1 large apple, peeled & grated
½ cup diced strawberries


Method:

  1. Preheat oven to 180ºC. Place cupcake cases in tin cupcake tray or use a silicon cupcake tray.
  2. In a large bowl combine almond meal, salt, cacao, and baking soda.
  3. In a small bowl combine eggs, coconut oil, honey and vanilla.
  4. Pour egg mixture into your dry ingredients and mix until well combined.
  5. Stir through grated beetroot, apple and then fold through strawberry pieces.
  6. Pour mixture into cupcake cases and cook for around 50 mins, until skewer comes out cleanly from centre.

Makes 12 cupcakes.

TIP: Try serving these cupcakes warm with a dollop of coconut yoghurt or cream.

TEA PAIRING: These delectable red velvet beetroot cupcakes pair perfectly with our Bodhi Organic HonesTEA or Black BeauTEA.

Raw Caramel & Almond Cheesecakes

This gorgeous Raw Caramel & Almond Cheesecakes are jam-packed with goodness, providing calcium and magnesium, two important minerals that are needed for maintaining bone health and preventing osteoporosis.These vital nutrients are also required for healthy nervous system function and cardiovascular health.

Raw Caramel & Almond Cheesecakes


BASE:
1 cup roasted almonds
1 Tbsp maple syrup
7 medjool dates, remove pits
¼ cup raw cacao powder
FILLING:
1 ½ cup cashews, soak overnight or for 4 hours
3 Tbsp almond butter
3 Tbsp maple syrup
1/4 Tbsp coconut milk
CARAMEL:
9 dates, remove pit and soak
¼ cup coconut milk
1 tsp vanilla bean paste or extract
Pinch sea salt
2 Tbsp tahini
TOPPING:
100g good quality dark chocolate
Roughly chopped almonds for topping


Method:

  1. Put almonds, dates, cacao, maple syrup in a blender and pulse until you have a dough like constancy.
  2. Line a round cake tin with baking paper.
  3. Press mixture into cake tin evenly and then place in the freezer.
  4. Add drained cashews, almond butter, coconut milk and maple syrup into your food processor and blend until you have a smooth consistency.
  5. Pour over your base and then put back in the freezer.
  6. Add drained dates, vanilla, coconut milk, salt and tahini in your food processor and blend until well combined.
  7. Pour over cashew nut layer.
  8. Place in the freezer for 2 hours until set.
  9. Melt chocolate and drizzle over cake then sprinkle with chopped almonds.

TIP: Pour your melted chocolate into a small zip lock bag and then cut a small piece off one end. This makes for easy decorating.

TEA PAIRING: These delicious Raw Caramel & Almond Cheesecakes pair beautifully with our Bodhi Organic Masala Chai or Black BeauTEA.

Non Bake Blackberry & Lemon Cheesecake

These cute little healthy No Bake Blackberry & Lemon Cheesecakes are quick and easy to make and are super delicious. They're perfect for a high tea or make a delicious healthy afternoon tea treat. Blackberries are a fabulous source of antioxidants and vitamin C needed to boost immune health and fight off infections and promote beautiful radiant skin. You will also get a good dose of calcium and vitamin D. These nutrients are important for strong bones and healthy functioning nerves. Yoghurt is a rich source of probiotics needed to support a good balance of gut bacteria for digestive and immune health.

No Bake Blackberry & Lemon Cheesecake


Base:
12 Medjool dates
2/3 cup gluten-free oats
2 Tbsp coconut oil
Filling:
500g plain cream cheese
1/2 cup plain or vanilla yoghurt
4 Tbsp raw honey
4 Tbsp lemon juice
2 Tsp lemon zest
2 tsp vanilla bean paste or extract
Topping:
Punnett blackberries


Method:

1. Grease a 12-hole muffin tray. To make it easier to remove your cheesecakes you can either place a layer of plastic wrap over your tray, or cut strips of baking paper and lay across each hole. A silicon cupcake tray will make it easier to remove your cheesecakes.

2. Place all base ingredients in your food processor and blend until well combined, and mixture sticks together. Press mixture into muffin holes and place in the freezer while you are making the filling.

3. Place filing ingredients in your food processor and blend until smooth and well combined.

4. Pour filling mixture over the base and then top with blackberries. Put your cheesecakes back in the freezer for 2-3 hours.

5. Make sure your cheesecakes are frozen before trying to remove them from your muffin tray so they come out without breaking. Leave cheesecakes out for 5 minutes to soften a little before serving.

Makes 10 mini cheesecakes.

TEA PAIRING: These lovely little No Bake Blackberry & Lemon Cheesecakes go beautifully with our Bodhi Organic  ZesTEA and VitaliTEA.

Gluten-free Strawberry & Lemon Tea Cakes with Chia Jam

These delectable gluten-free 'Strawberry & Lemon Tea Cakes with Chia Jam' make a delicious healthy afternoon tea treat with a cup of tea. Strawberries are a fantastic source of protective antioxidants called anthocyanins, which neutralise damaging free radicals in the body and decreases the risk of chronic disease such as cancer, cardiovascular disease, and premature ageing. Coconut flour is a rich source of dietary fibre, containing almost double that of wheat bran. According to a 2016 study  consuming coconut flour can help reduce the risk of heart disease, lower cholesterol levels and help protect against cancer and type-2 diabetes.  This cake also provides plenty of protein which helps keep blood sugar levels balanced and sugar cravings at bay.

Gluten-free and dairy-free.

Strawberry & Lemon Tea Cakes w/ Chia Jam


½ cup coconut flour

2 ½ tsp gluten free baking powder

Pinch sea salt

6 organic eggs

¼ cup raw honey

1/3 cup cold pressed coconut oil

1 tsp vanilla bean paste or extract

Juice 2 tbsp and zest ½ lemon

Strawberries for topping

Handful roughly chopped almonds for topping

Jam:

2 cups strawberries

2 heap Tbsp chia seeds

3 Tbsp raw honey


Method:

  1. Preheat oven to 160*C. Lightly grease a 12 hole muffin tin.
  2. To make the jam place strawberries, chia seeds and raw honey in your food processor and blend until well combined. Pour into a small saucepan and heat on low for around 6 minutes, until your jam starts to thicken. Pour into a glass jar and allow to cool. Leftovers will last for a week in the fridge.
  3. Place all ingredients in your food processor (except strawberries and almonds) and blend until well combined.
  4. Slice whole strawberries thinly.
  5. Pour mixture into your muffin tin and arrange 4 strawberry slices on each cake and then put almond pieces in the centre of each.
  6. Bake for 35-40 min or until a skewer comes out cleanly.
  7. Allow to cool and then enjoy.

Makes 10 small cakes.

TEA PAIRING: Our Bodhi Organic ZesTEA or SereniTEA goes perfectly with these Strawberry & Lemon Tea Cakes with Chia Jam.

 

Raw Chocolate Caramel Kisses

Stopping at just one is not an option with these decadent Raw Chocolate Caramel Kisses. Their gorgeous soft creamy caramel centre made with tahini and dates is so delicious your guests wont believe its good for you. The nourishing ingredients in this recipe are packed with calcium, protein, beneficial fats, zinc and magnesium. These important nutrients are needed for strong healthy bones, optimal nervous system function and immune health.

Raw Chocolate Caramel Kisses


Base:
¾ cup whole raw almonds
1 ¼ cups rolled oats
4 medjool dates (remove pit)
6 Tbsp coconut oil, melted
Pinch sea salt
Filing:
15 medjool dates (remove pit), soak in hot water for 15min
5 tbsp tahini
5 tbsp coconut oil, melted
Topping:
120g dark chocolate


Method:

  1. Place almonds and oats into your food processor and pulse until you have a fine consistency. Add dates, coconut oil and sea salt and blend until well combined and mixture starts sticking together. If your mixture is too dry you can add another tbsp of coconut oil.
  2. Place a sheet of plastic wrap over a small holed cup cake tray, or use a silicon cup cake tray. This makes your kisses easy to remove. Place the base mixture evenly into each whole and press down well with a back of a spoon. Put in the freezer while you are making your filling.
  3. Place all filling ingredients into your food processor and blend until smooth and well combined. Pour mixture evenly on top of your base and then put back in the freezer for 40 minutes until set.
  4. Once your filling has set melt your chocolate in a small bowl in a water bath and then pour over the top of the filling. Place some chopped nuts on top and then put back in the freezer to set.
  5. Remove your kisses from the freezer 5 minutes before eating to let them soften a little. Then enjoy!

Makes 10 Raw Caramel Kisses.

Tea Pairing: These delicious Raw Caramel Kisses pair perfectly with Bodhi Organic Black BeauTEA and Masala Chai.

Gluten-free, Blackberry Coconut Cake

gluten free cake

Coconut lovers this Gluten-free Blackberry Coconut Cake is for you. A perfect healthy afternoon treat with a cup of tea. Coconuts are full of nutritional goodness. Coconut flesh is an excellent source of dietary fibre and contains vitamins B, C and E and minerals iron, calcium, magnesium and phosphorus. Coconut oil is rich in beneficial medium-chain fatty acids which help boost metabolism to increase fat burning, along with being a great source of energy for the body and brain.

Gluten-free, Lactose-free

Gluten-free, Blackberry Coconut Cake


3 large organic eggs
1 cup coconut milk
⅓ cup coconut oil
⅓ cup raw honey
2 tsp vanilla extract
½ cup blanched almond meal
2 tablespoon coconut flour
1 ½ cups desiccated coconut
Topping:
1 x 400ml can coconut cream
2 tsp raw honey
Punnet Blackberries


Method:

1. It is important that you put your coconut cream in the freezer for an hour so the cream sets on the top.
2. Preheat your oven to 180*C. Line a round cake tin with baking paper and greaze up the sides with coconut oil.
3. Place eggs, coconut milk, melted coconut oil, honey and vanilla extract in a small bowl and mix well.
4. In a separate bowl add almond meal, coconut flour, and desiccated coconut, and mix well.
5. Mix wet ingredients into dry and combine well.
6. Pour into your cake tin and bake for 35 minutes or until your cake starts to go golden.
7. To make the coconut icing turn your coconut cream can upside down and take off the lid. Pour out the liquid and scoop out the cream left on top. Blend this with some honey and then wait until your cake is completely cooled before spreading it on top. If you don't wait until your cake has cooled your icing will melt.
8. Decorate with blackberries and keep in the fridge until you are ready to serve it.

TEA PAIRING: Try pairing this Gluten-free, Blackberry Coconut Cake with Bodhi Organic SereniTEA or ZesTEA.

 

Orange, Turmeric and Pistachio Cake

Gluten Free Cake

This beautiful gluten-free cake is lovely and moist and full of delightful citrus flavours. It’s packed with goodness, including dietary fibre for good digestive health, beta-carotene for healthy vision, zinc and magnesium, needed to support healthy reproductive and nervous system function. You will also get a good dose of protein from this grain-free cake. Almond meal is a nutritious alternative to regular flour in cakes, which gives a lovely light texture and provides vital amino acids needed to build and repair the body.

Gluten-free, dairy-free, grain-free

[ Orange, Turmeric and Pistachio Cake ]


2 organic oranges
5 organic eggs
1/3 cup honey + 1 heap tbsp
2 cups almond meal
½ cup organic polenta or cornmeal
½ heap tsp turmeric powder
2 tsp baking powder
1 tsp vanilla bean paste or essence
Decorate with slices of orange, flowers, roughly chopped pistachios


Method:

1. Preheat oven to 170*C.
2. Grease a large cake tin with some coconut oil and cut out a circle of baking paper for the bottom of the tin. This will prevent your cake from sticking.
3. Place whole oranges (with skin) in a large pot of boiling water and simmer for 1 hour with the lid on.
4. Once oranges are cooked, cut them in quarters and place them in your food processor.
5. Add all the other ingredients to your food processor and blend until mixture is smooth and well combined.
6. Pour mixture into cake tin and bake for 50-60 minutes, until a skewer comes out cleanly from the centre.
7. Drizzle cake in honey.
8. Allow cake to cool and then decorate with fresh fruit, flowers, pistachios and serve.

Delicious served with natural yoghurt.
For high tea use a square tin and cut your cake into small squares.

Tea pairing: Bodhi Organic ZesTEA goes beautifully with this Gluten Free Orange, Turmeric and Pistachio Cake.

Chocolate & Raspberry Coconut Cakes

High Tea Recipes

High Tea Recipes: These perfect little Chocolate & raspberry coconut cakes are ideal for a Mothers Day High Tea, or any other occasion.
They’re grain-free and packed with dietary fibre. 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. Raw cacao contains powerful antioxidants called phenols that offer protection against cardiovascular disease.

Gluten-free, dairy-free

[Chocolate & Raspberry Coconut Cakes]


½ cup coconut flour
2 ½ tsp baking powder
Pinch sea salt
6 organic eggs
¼ cup raw honey
1/3 cup cold pressed coconut oil
1 tsp vanilla bean paste
¼ cup raw cacao powder
1 cup raspberries, frozen or fresh, extra for topping
Decorate with dried rose petals


 

Method:
Preheat oven to 160*C. Place muffin cases in a muffin tray.
Place all ingredients in your food processor (except raspberries) and blend until well combined.
Gently stir through raspberries.
Pour mixture into muffin cases and place another 2-3 raspberries on top of each cake.
Bake your cakes for around 30 minutes, or until a skewer comes out cleanly from the centre of the cakes.
Allow cakes to cool and then enjoy.

Makes 10 mini cakes.

Tea pairing: Enjoy these delicious chocolate & raspberry coconut cakes with our Bodhi Organic LongeviTEA, for a delightful fruity fusion. For more traditional black tea drinkers our Bodhi Organic Black BeauTEA is a lovely match.

Raw Cheesecake with Berries

Raw Cheesecake with Berries

This wholesome ‘Raw Cheesecake with Berries’ is jam-packed with nutritional goodness and tastes so good your friends and family won’t realise it’s actually good for them.
This cheesecake is proof that eating healthy can taste delicious too.
Cashews are a wonderful source of protein, fibre, zinc, magnesium and healthy unsaturated fats. Having a protein and fibre rich treat is the best way to keep blood sugar levels balanced and sugar cravings at bay. Fresh berries are loaded with vitamin C and are abundant in antioxidants which the body needs to protect itself against chronic diseases, promote healthy glowing skin, and to strengthen the immune system.

Gluten-free, dairy-free

[ Raw Cheesecake with Berries ]


Base:
½ cup whole almonds
¼ cup desiccated coconut
¾ cup medjool dates, pit removed
Filling:
2 cups raw cashew nuts, soaked overnight
2 tablespoon coconut oil, melted
¾ cup coconut milk
3 tbsp 100% maple syrup
1 teaspoon vanilla bean paste
Juice of 1 lemon
¾ cup fresh blueberries
¾ cup raspberries


Method:

  1. Soak cashew nuts overnight in water.
    Place dates, almonds, and coconut in your food processor, then pulse until well combined, with some small pieces of almond through it.
    Press date mixture into a cheesecake tin, lined with baking paper. Then place base in the freezer while you are making the filling.
  2. In your food processor place drained cashews, coconut oil, coconut milk, maple syrup, vanilla bean paste, and lemon juice, and blend until you have a smooth and creamy consistency.
  3. Pour half of the mixture over the base, spreading it out evenly.
  4. Place raspberries evenly over the filling, pressing them into mixture.
  5. Add blueberries to food processor and blend with the remainder of your filling mixture.
  6. Pour blueberry filling over your raspberry layer then place it in the freezer for 3 hours. Take your cheesecake out of the freezer 20 min before serving.

Serve topped with fresh berries, almonds, coconut flakes, mint or you can make a raspberry coulis to drizzle over the top.

Serves 4.

For high tea make in a muffin tin for little individual cheesecakes.

Tea pairing: Serve Bodhi Organic ViridiTEA or HonesTEA with this gorgeous raw cheesecake with berries recipe.

Strawberry Bliss Balls

Strawberry Bliss Balls

These moreish strawberry bliss balls are a delicious healthy treat for you and your family. Packed with protein these balls will supply vital amino acids to build and repair the body, along with zinc, magnesium, and beneficial unsaturated fats required for a strong functioning immune system, and healthy nerves and skin. With an afternoon cup of tea this delicious protein and fibre rich treat is a great way to prevent those afternoon munchies, as they will help curb sugar cravings and will keep you going until dinner.

Gluten-free, Dairy-free, Vegan, Raw

Strawberry Bliss Balls


1 cup cashews or almonds
8 medjool dates, remove pit
1/2 cup desiccated coconut
2 heap tbsp plant-based vanilla or berry protein powder
1/3 cup mixed seeds (hemp, sunflower, pumpkin)
¾ cup diced strawberries
Extra coconut to roll


Method:

Blend all ingredients together in a food processor until well combined and crumbly. If your mixture is too moist add extra coconut and seeds.
Roll into small balls, then store in the fridge until ready to eat.

 

Tea pairing: These delicious strawberry bliss balls pair perfectly with Bodhi Organic Black BeauTEA and HonesTEA.

Vegan Cookies

These tasty vegan cookies are just what you need for a healthy afternoon snack with a cup of tea. Full of fibre and protein these satisfying cookies will help keep blood sugar levels balanced along with providing important nutrients like zinc, vitamin E, magnesium and beneficial unsaturated fats.

For chocolate lovers try adding a handful of good quality dark chocolate pieces, or drizzle chocolate over the top of your cookies.

Dairy-free, wheat-free, vegan

Vegan Cookies

1 1⁄2 cups whole oats
40 g desiccated coconut
50g pepitas
50g raw whole almonds
90g 100% maple syrup
50g cold pressed coconut oil, melted
1 tsp vanilla bean paste or extract
7 medjool dates, deseeded
2 Tbsp hemp seeds or flaxseeds (extra for topping)


Method:

Preheat oven to 160*C, and line a cookie tray with baking paper.
Place all ingredients in your food processor and pulse until well combined.
Form 2 Tbsp balls of mixture, place on your cookie tray and press down with a fork. Sprinkle with hemp seeds and press them into the top of your cookies.
Bake for around 25 minutes until golden brown.
Allow to cool completely before eating. Stores well in airtight container in the fridge.
Makes around 12 cookies.
TEA PAIRING: Our Bodhi Organic Masala Chai or Black BeauTEA go perfectly with these earth cookies.

Gluten Free Raw Cacao Balls

Gluten Free Raw Cacao Balls

These nutritious Gluten Free Raw Cacao Balls pack a nutritious punch. Hemp seeds are a great source of plant protein and vitamin E, and they provide the perfect balance of heart healthy polyunsaturated fats and essential fatty acids (omega-3 and 6). Hemp seeds are high in the amino acid arginine and gamma-linolenic acid, which are both beneficial for lowering the risk of heart disease.
Cocoa is another fantastic food that helps support cardiovascular health. Cacao is a rich source of powerful antioxidants called phenols that help lower cholesterol and blood pressure.

Gluten-free, dairy-free, vegan

Raw Cacao Hemp Balls


1/c cup whole almonds
6 medjool dates, remove the pit
¼ cup desiccated coconut
2 heap Tbsp raw cacao powder
3 Tbsp hemp seeds
1 Tbsp water


Method:

Blend all ingredients together in a food processor until well combined and crumbly.
Roll into small balls, then store in the fridge until ready to eat.

TEA PAIRING: Our Bodhi Organic HonesTEA or Black BeauTEA go perfectly with these Raw Cacao Balls.

Raw Chocolate Cheesecake

Raw chocolate cheesecake

This decadent raw chocolate cheesecake is just the thing to treat your loved one this Valentine’s Day. Raw cacao is a well-known aphrodisiac. When you eat chocolate you get an increase in endorphins, which are the same chemicals you release when you are in love. Cacao also contains phenylethylamine, a chemical that boosts dopamine levels, which increases your feelings of desire.

Gluten-free, Dairy-free

Raw Chocolate Cheesecake


Base:
1 cup whole raw almonds
6 medjool dates, remove pits
¼ cup desiccated coconut
2 heap Tbsp raw cacao powder
1 Tbsp water
Filling:
1 ½ cup raw cashew nuts
½ cup cold pressed coconut oil
3 Tbsp 100% maple syrup or raw honey
¾ cup full-fat coconut milk
¼ cup raw cacao powder


Method:

  1. Soak the cashew nuts overnight or for at least 3 hours.
  2. Blend all base ingredients together in a food processor until well combined and crumbly.
  3. Line a loaf tin with plastic wrap or baking paper.
  4. Press base mixture into the bottom of the tin and place in the freezer for 30 minutes while you make the filling.
  5. Place drained cashews and other filling ingredients into your food processor and blend until creamy and smooth. Pour half of the filling mixture over the base and place in the freezer for 30 minutes.
  6. Blend remaining mixture with ¼ cup cacao powder. Pour chocolate filling on top and then put back in the freezer for around 3 hours.
  7. Leave out of the freezer for 5 min before serving to soften slightly. Decorate with flowers, fresh fruits nuts, seeds or coconut flakes.

Serves 8.

TEA PAIRING: This gorgeous raw cheesecake pairs perfectly with a cup of Bodhi Organic Black BeauTEA or HonesTEA.

Iced Detox Tea

Detox Tea

Help cleanse your body with this tasty Iced Detox Tea. Made with fantastic liver cleansing herbs such as schisandra and dandelion root this iced tea helps enhance liver detoxification then assists with the removal of toxins from the body. This iced tea is also loaded with vitamin C goodness and antioxidants to help combat free radical damage in the body along with supporting immune function and skin health.

Iced Detox Tea


1 cup iced Bodhi Organic PuriTEA*
1 1/4 cups freshly squeezed orange juice
Squeeze of lemon
Ice


Method:
Combine your tea and juices and serve over ice in a tall glass.
Drink immediately to reap the most vitamin C goodness from your citrus fruits.

Makes 2 glasses.

*2 tsp Bodhi Organic PuriTEA in 1 cup boiling water brewed for 4 mins.

Healthy Lamington Cake Recipe

Healthy Lamington Cake Recipe

Here’s a healthy twist to an old Aussie favourite. This gluten-free and lactose-free strawberry Healthy lamington cake recipe is sure to be a hit on Australia day. This cake provides plenty of protein to help keep blood sugar levels balanced, antioxidant-rich phenols and beneficial unsaturated fats for heart health, magnesium for healthy nervous system function, and zinc and vitamin C to support immune health.

Healthy Lamington Cake


1 3/4 cup almond meal
1/3 cup raw honey or maple syrup
4 organic eggs
1 tsp baking powder (gluten-free)
1 tsp vanilla bean paste or essence
5 large strawberries and extra for decorating
For the topping:
½ cup cold pressed coconut oil
2 tbsp cacao powder
2 tbsp raw honey or 100% maple syrup
2 tbsp coconut cream
3/4 cup shredded coconut


METHOD

  1. Place all cake ingredients in your food processor (except strawberries) and blitz until well combined.
  2. Stir through 5 large diced strawberries.
  3. Lightly grease a cake tin with coconut oil then pour in cake mixture.
  4. Bake on 180°C for 45 minutes until golden brown and cooked through.
  5. To make the chocolate, place coconut oil, cacao, honey, and coconut cream in a small saucepan and gently stir on on low heat until well combined.
  6. Allow cake to completely cool then cover cake in chocolate mixture, spoon mixture down the sides so it is well covered. It will be a little runny but will set when you put it in the fridge.
  7. Cover cake with shredded coconut, pressing coconut around the sides of the cake. Then place in the fridge for 30 min to set.
  8. Top with strawberries and enjoy!

Iced Tea Cocktail, Chai Irish Cream

Bodhi Organic Teas make the perfect healthy iced tea cocktail, Chai Irish Cream, with Masala Chai a delicate blend of medium-bodied black tea and rich aromatic spices, with earthy cinnamon highlights

[ Iced Tea Cocktail, Chai Irish Cream ]


1 cup chilled Bodhi Organic Masala Chai *
2 heap tsp raw honey or maple syrup
2 shots Baily’s Irish Cream or Kahlua (or Tia Maria)
Ice
Cinnamon stick as garnish


Method:

Fill a glass with ice and pour over chilled Masala Chai.
Add Bailys and honey and stir.
Garnish with a stick of cinnamon.
Makes 2 glasses.

* Place 1 Tbsp of Bodhi Organic Masala Chai with 1 cup of milk of your choice in a small saucepan, and heat for 5 minutes. Strain and place in the fridge to cool.

Iced Tea Cocktail, Green Tea Mojito

Bodhi Organic Teas make the perfect healthy Iced Tea Cocktail, Green Tea Mojito. ViridiTEA has a hint of jasmine giving this delicately flavoured green tea blend a unique freshness and vitality that is not only delicious, it also has the benefit of all the powerful antioxidants found in a certified organic green tea.

[ Green Tea Mojito ]

1/2 cup chilled Bodhi Organic ViridiTEA *
2 limes, cut into wedges
4 heap tsp raw honey
Handful mint
2 shots white rum
Ice


Method:

Place lime wedges in the bottom of a glass with a small handful of mint.

Drizzle with honey and then muddle.

Fill the glass with ice, and then top with chilled tea and rum.

Makes 2 glass.

For a mocktail replace the alcohol with sparkling mineral water.

* Using a tea infuser brew 1 tsp of ViridiTEA in 1 cup of near boiling water for 3 minutes, then put in the fridge to cool.