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Healthy bread in 5 minutes!

There's a new recipe book out there that I'm just dying to get a hold of! I just ordered it and I can't wait to tell you about my first loaves!

Watch the video- you will be shocked at how fast you can do this. And he says that on average a 1 lb loaf will only cost about 40 cents! WAY better than the 3+ bucks my bread is currently costing me...

Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
by Jeff Hertzberg MD, and Zoe Francois

Now, I've been looking at Artisan Bread in Five Minutes a Day for a while, considering buying it. But when I went to Amazon this morning, there was this updated healthy version of this bread book. Head over to Amazon and watch the video that they have, where they go through the basic recipe. There are also 2 additional recipes on the page as well.

Here's the Amazon.com Review :

With over 100,000 copies in print, Artisan Bread in Five Minutes a Day has proven that people want to bake their own bread provided they can do it easily and quickly. Knowing that people are changing the way they eat and bake because of health concerns or lifestyle choices, the authors took their established method and applied it to breads rich in whole grains, fruits, and vegetables. That is where Healthy Bread in Five Minutes a Day comes in. Health-conscious bread eaters need homemade options more than anyone else. They want delicious bread, but they can't find the healthy ingredients they'd like to use in traditional bakeries, or in traditional recipes. Whether you are looking for more whole grains, whether you're vegan, gluten-free, training for a triathlon, trying to reduced your cholesterol, or just care about what goes into your body, this book delivers.

For all who discovered artisan bread through the first book and for health-conscious bread lovers everywhere, this book is a must-have.

Includes Recipes for:
• Whole Grain Pizza with Roasted Red Peppers and Fontina
• Turkish-Style Pita Bread with Black Sesame Seeds
• Cherry Tomato Baguette
• Gluten-Free Rosemary Parmesan Bread Sticks
• Spicy Chile Whole Grain Snack Crackers
• Quinoa Bread
• Pistachio Swirled Brioche

I am SOOO excited about the Quinoa bread!

The first recipe is in the video. The next two I'll copy here:

Pain au Potiron (Peppery Pumpkin and Olive Oil Loaf)

Makes enough dough for at least four one-pound loaves.

The recipe is easily doubled or halved.

Ingredients

3¾ cups whole wheat flour

3½ cups unbleached all-purpose flour

1½ tablespoons granulated yeast, or 2 packets (increase or decrease to taste)

1 tablespoon kosher salt (increase or decrease to taste)

2 tablespoon vital wheat gluten

3½ cups lukewarm water

¼ cup olive oil

1¼ cups peeled, ¼-inch diced raw pie pumpkin (sometimes called "sugar" pumpkin)

Fresh-ground pepper

Mixing and storing the dough:

Whisk together the flours, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container. Generously season the pumpkin, squash, or sweet potato with fresh-ground pepper. Add the liquid ingredients and the seasoned pumpkin to the dry ingredients. Mix without kneading using a spoon until it comes together in a wet dough. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), about 2 hours. Do not punch down! Dough can be used immediately after rising, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Flavor will be best if you wait for at least 24 hours.
On baking day, dust the surface of the dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into a narrow oval. Allow to rest on a pizza peel prepared with cornmeal or lined with parchment for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough).
Thirty minutes before baking, preheat a baking stone in the middle of the oven to 450°F, with a broiler tray on any other shelf that won’t interfere with rising bread.
Using a pastry brush, paint the top crust with water. Slash with ¼-inch deep parallel cuts across the loaf, using a serrated bread knife. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until richly browned and firm. Allow to cool on a rack before slicing and eating.

Chocolate Espresso Whole Wheat "Cupcakes"

Makes enough dough for at least two batches of 12 cupcakes and can be easily doubled or halved.

Ingredients

2 cups whole wheat flour

4 cups unbleached all-purpose flour

1 cup cocoa powder

1½ tablespoons granulated yeast, or 2 packets

1 tablespoon kosher salt (increase or decrease to taste)

¼ cup vital wheat gluten1 cup lukewarm brewed espresso or strong coffee

1 ¼ cup lukewarm water

4 large eggs

½ cup neutral-flavored oil

¾ cup honey6 ounces bittersweet chocolate, finely chopped

Egg wash (1 egg beaten with 1 tablespoon of water)

Raw sugar for sprinkling on top

Mixing and storing the dough:

Whisk together the flours, cocoa powder, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.Add the remaining ingredients and mix without kneading using a spoon, until it comes together in a wet dough. The dough will be loose, but it will firm up when chilled (don’t try to use it without chilling).Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours. Do not punch down!Refrigerate in a non-airtight lidded container and use over the next 5 days.On baking day, grease a muffin pan. Dust the surface of the refrigerated dough with flour and cut off a 1 ½ -pound (cantaloupe-size) piece. Dust with more flour and quickly shape it into a loose ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.To form the cupcakes, divide the ball into 12 roughly equal portions (about the size of a golf ball). Shape each one into a smooth ball as you did above. Place the buns in the prepared muffin tins. Allow to rest, loosely covered with plastic wrap, for 40 minutes.Preheat the oven to 350°F.Use a pastry brush to paint the top crust with egg wash, then sprinkle with raw sugar.Remove the cupcakes from the tin and allow to cool on a rack before eating.

Sweet Potato Chips with Parmesan

Sweet Potato Chips with Parmesan
Source: Eating Simply

1 sweet potato, peeled and sliced
2-3 Tbs. olive oil
3-4 Tbs. shredded Parmesan cheesesea
salt and pepper

Preheat oven to 400 degrees. Peel and slice sweet potato as uniformly as possible to ensure even cooking. Toss slices in a bowl with olive oil and lightly grease a baking sheet with olive oil.
Arrange slices on the baking sheet. Sprinkle the tops with salt and pepper. Turn the chips over and sprinkle the other side with salt, pepper and cheese. (Only put cheese on the side that is face up because they will stick to the cookie sheet if cheese is on both sides). Bake for 10 to 15 minutes. Pile on a plate and sprinkle with a little more Parmesan.

Flavored salts

Flavored Salts

Using flavored salts—also called “finishing salts”—in your everyday cooking is the simplest thing you can do to elevate an ordinary meal into something remarkable- and it's so easy!

It’s both useful and fun to keep a fresh supply of these flavored salts within easy reach. If your salts are visible and near the stove, you’ll reach for them often (I keep 3 of my favorites in little glass containers right next to the regular spices and olive oil).

Unique, flavor-packed salts are really really easy to make and wil give your foods a flavor punch by infusing their deep flavors and lovely colors to everything they touch. Try them on poached eggs, baked potatoes, grilled fish, corn on the cob, tofu, simple pastas, chicken, salad greens, fried rice, hamburgers, roasted vegetables . . . on any food that you would season with normal salt. You can also place a small pile directly on the plate and have guests salt their own food.

For a recent housewarming party I altered what I found here and had a plate of crudites, and instead of a dip, I provided 4 flavored salts and a small bowl of olive oil. Simply dip the veggie in the olive oil, and then in the flavored salts (light on both!) and you have a tasty treat.

How do you make flavored salts? Its SOOO easy and it's inexpensive!

You can make these salts in about 30 seconds. Simply mix ¼ cup of coarse sea salt and 1 tablespoon with your spice/zest/herb of choice. Just make enough for what you think you'll use in the next week. Mix these often so you can keep the flavors fresh, but seasoned salts can usually be stored in an airtight container for up to 1 year.

Seriously. It's that easy. The salt magnifies the flavor of your spice/zest/herb and you see that you don't need much of either once you use them. Here are my favorites:

Citrus Salt

Sea salt and orange zest. Also great with Grapefruit, Lime, Tangerine or Lemon zest. vEry versatile and very delishiious! It's my favorite! Add the zest and maybe a few drops of juice... Adds tangy, fruity, citrus notes to food. Finish your shrimp skewers, any vegetables, grilled chicken breasts, grilled salmon with Citrus Salt. Lighten your risotto or steamed rice with Citrus Salt.Try it sprinkled on roasted chicken, vegetable side dishes (especially beets), light pastas, shrimp, grilled fish, and omelets. I could put this on anything it tastes so good!

Chili Salt

Chili powder, cinnamon, cayanne pepper, and sea salt. This was a favorite at the housewarming. Its great on anything you'd normallly salt and pepper...

Lime Ginger Salt

Sea salt and Lime zest and ginger powder. This is a favorite of mine. I use it with stir fry's and thai food.

Smoked Paprika Salt

Smoked Paprika and sea salt. Use it when you want a smoky, powerful, earthy blast of flavor. Great on potatoes, fried rice, and grilled meats.

Other salts I want to try but can't swear to yet, but have read about online :)

Lavender Salt
Dried lavender buds plus salt. Excellent on lamb (both as a salt rub before cooking, and a sprinkling afterward), salad greens, heirloom tomatoes, and avocados. Adds a floral, herbaceous touch.

Matcha Salt
Powdered green tea plus salt. The stunning color bestows an ethereal beauty to foods. The slightly bitter tea marries beautifully with egg yolks, tofu, onions, and even chocolate. Read more about matcha.

Mint Salt

Diced mint leaves ans salt. Supposed to be great on fresh lamb, salmon and shrimp.
Use in salad dressings and marinades to create a mediterranean flare.

Rosemary Salt

Fresh roesemary, diced, and sea salt. Its supposed to be delicious with potatoes - baked, fried, or mashed, a perfect compliment to pork, or season freshly sauteed onions and red peppers with rosemary salt for a great steak topper.

Cocoa vanilla salt

1/2 cup Himalayan pink sea salt (or just sea salt if you don't need to get fancy)

2 teaspoons cocoa nibs

2 star anise

1 dried, used vanilla bean (reserved and naturally dehydrated after having been scraped for seeds)Cut vanilla bean into 1/2 inch peices for better processing. Combine all ingredients in a food processor or spice mill and grind until fine.

Saffron-Fennel Salt
1 tablespoon fennel seeds
1/2 teaspoon dried orange peel
1 dried chile de arbol, seeds removed
1 pinch saffron, crushed
1/4 cup medium-textured sea salt or kosher salt
Toast the fennel seeds in a dry skillet until they are fragrant. Using a mortar and pestle or spice grinder, finely grind the orange peel and the chile. Add the fennel and grind until seeds are coarsely ground. Blend the fennel mixture with the saffron and salt. Store in an airtight container. Makes 1/3 cup.

Vanilla, Cinnamon and Nutmeg Salt
This sweet salt adds a wonderful warmth to pastry and cookie dough. Try a very light sprinkling over apple pie, apple crumble, or a baked apple. Sprinkle a touch on broiled pear, peach or apple slices.
1/2 cup sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 (3-inch) stick vanilla, cut lengthwise to expose beans
In a small bowl, use a spoon or fork to break up any large salt crystals. Stir in cinnamon and nutmeg; mix well. Bury vanilla beans inside salt. Let sit one hour before sealing in a small glass jar.
This is delicious on salads, pasta, and grilled lamb chops. Rub it lightly on a leg of lamb before roasting or use it to season a salad of tomatoes, onion and goat cheese. Stir a generous pinch into a cup of olive oil and serve as a dipping sauce. It's also terrific on corn on the cob, hard-boiled eggs, egg salad or even a simple fried egg.

Provencal Herb-Lemon Salt
1/2 cup sea salt

1 teaspoon dried organic lavender

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried basil or oregano

1 heaping teaspoon grated lemon zest (Wash and dry lemon well before using.)
In a small bowl, use a spoon or fork to break up any large salt crystals. Stir in herbs and lemon zest; mix well. Let sit one hour before sealing in a small glass jar.

Chipotle Salt:

Use chipotle salt on roasted-poultry and grilled meats, and to finish bean dishes.
1/2 cup kosher salt

3/4 teaspoon chipotle powder
Place the salt and chipotle-powder in a small container with a lid, seal the container, and shake vigorously for several seconds until the chipotle powder is evenly distributed in the salt. You should not see large specks of red. Chipotle salt will keep indefinitely. Makes 1/2 cup.
Note: If you cannot find chipotle powder, grind chipotle flakes until they are reduced to a fine powder.

Oh my! Sweet Potato Muffins!!!

Banana Sweet Potato Muffins
-makes about two dozen-
Ingredients

2 small ripe bananas, mashed

4 oz plain yogurt

2 small cooked sweet potatoes, skinned and mashed

3 tbs honey

1/2 cup splenda

3/4 cup applesauce

2 eggs, at room temperature (or 4 egg whites)

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup white whole wheat flour

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg
Method

1. Preheat the oven to 375° F. Line two standard muffin pans with paper liners. In the bowl of a stand mixer fitted with the wire whisk, combine the bananas, yogurt, sweet potatoes, honey and splenda. Mix on high speed until lightened in color and texture, about 3 minutes. Add the applesauce, eggs and vanilla and mix until well-combined, stopping to scrape down the sides of the bowl when necessary.
2. In a medium bowl, combine the all-purpose flour, white whole wheat flour, salt, baking soda, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
3. Spoon the batter into the muffin cups, filling them a little more than halfway. Bake for 15-20 minutes, until a tester inserted into the center of a muffin comes out clean.

Oatmeal Sweet Potato Muffins

from the Louisiana Sweet Potato Commission

as found on Kate in the Kitchen

1 c. old fashioned rolled oats

1 c. flour (AP or Whole Wheat, or both)

1 t. baking powder

1/2 t. baking soda

1 t. ground cinnamon

1/2 t. ground nutmeg

1 T. ground flaxseed

1 c. cooked and mashed sweet potato

3/4 c. brown sugar

1/3 c. canola oil (Mindy would swap for equal parts apple sauce)

1/4 c. skim milk

1 large egg1 t. pure vanilla extract
Preheat oven to 400°. Line two standard muffin tins with paper liners.
In a medium bowl, whisk oatmeal, flour, baking powder and soda, cinnamon, nutmeg and flaxseed. In another small bowl, combine sweet potato, brown sugar, oil, egg, milk and vanilla, whisking to blend well. Pour over dry ingredients and stir to combine. Mix until just moistened. Scoop into muffin tins and back for 15-20 minutes. Check at the 15 minute mark- these bake up quickly.

KATE’S NOTES:

This recipe doubles really easily. I doubled it using both AP and whole wheat flour and the result was nice and firm. You can substitute pumpkin for the sweet potato, or use garnet yams. Be sure that the vegetable is cooked and mashed well. I used soy milk in mine and it works just fine. For one batch of these, I added 1/2 c. of flaked coconut, and I think chopped and toasted pecans would be wonderful in these.
For an extra level of flavor, you can top these with a crumb topping made from 1/4 c. oats, 1/4 c. flour, 1/4 c. brown sugar, 1-2 T. softened butter and 1 t. vanilla extract. Combine these well and sprinkle over the muffins before baking. I have not used it, but imagine it would be excellent.

5 Surprising Foods that Fight the Flu

Cold Season is here and this year will be a tough one! Make sure to eat healthy to give you body the nutrients it needs to keep in top form!

5 Surprising Foods that Fight the Flu
as found here.
By: Tanya Jolliffe for Sparkpeople.com

There are a variety of tips to prevent viruses. When you do find yourself not feeling well, there are various cold and flu survival guides to help you cope which is good since this year the fear of the flu is at an all time high. We have long known that consuming hot liquids like tea or soup can help break up congestion and that unfortunately, viruses take time to run their course. However, what if there are specific foods you could try this year to help the cold and flu viruses move on more quickly to help you get back on your feet. Here are five surprising foods that you do not typical hear recommended but that just might help you feel better more quickly.

Brazil Nuts
Try a 1 oz serving of Brazil nuts to not only get protein but also the richest source of selenium. A small British study found that adequate selenium increases the immune cell production of proteins called cytokines. Cytokines have been found to help clear flu viruses from the body. Because the selenium content can vary and be quite high in Brazil nuts, only consume a serving several times a week and not every day.

Papaya
Christopher Columbus called papaya the "fruit of the angels" because he found the great benefit of this special fruit especially during the winter. Rich in vitamins C, A, K, and E as well as magnesium, folate, beta-carotene and lutein, papaya has been found to help inactivate a variety of viruses so the body can flush them away.

Probiotics
Probiotic containing yogurt provides good bacteria that allow the body to defend against germ invaders. When you are fighting the flu, it is important to be sure the yogurt you select contains the seal indicating "Live and Active Cultures" which indicates at least two types of healthy bacteria are present. If you are experiencing a sore throat, try sweetening plain or vanilla yogurt with honey, which will help coat the throat for double the benefit.

Sweet potatoes
Sweet potatoes provide a slightly lower glycemic response than traditional white potatoes but when you are sick that doesn't really matter. What does matter is that their high beta-carotene content, which converts to vitamin A, can help you feel better especially if you are experiencing a respiratory infection. Try them baked or pureed and mixed with a small amount of unsweetened applesauce to make a smooth sauce. Better yet have someone make you a nice batch of chicken and sweet potato soup and you will hopefully be on your way to feeling better in no time.
{also check out my Honey Lime Jalapeno Chicken Soup- it has sweet potatoes!}

Ginger Tea
Tea has long been thought of as a necessity when battling colds and flu. At the same time, ginger has been found to be an aid to relieve motion sickness and nausea. This year ginger tea might be just the thing to help you feel better quicker. Fresh ginger contains a natural plant compound called gingerol which when heated converts to zingerone, which has been shown to be active against germs. To enjoy a hot cup of ginger tea cut a 1 inch chunk of fresh ginger root and use it to steep one cup of boiling water, sip and enjoy.

Pumpkin Smash

I try to avoid canned foods, but when I comes to pumpkin I make allowances. The effort to make my own pureed pumpkin is just overwhelming to me, and the pumpkin is so good for you that even canned pumpkin isn't that bad....

Here's a great recipe from Hungry Girl that I can't wait to try...

Wayne's Pumpkin Smash

One 15-oz. can pure pumpkin

One 12-oz. can evaporated fat-free milk

1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

3/4 cup Splenda No Calorie Sweetener (granulated)

2 tsp. pumpkin pie spice

Directions:

Preheat oven to 350 degrees.Combine all ingredients in a bowl, and mix thoroughly.Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces. Serve and enjoy!

Makes 9 Servings

Per Serving (1 piece, 1/9th of recipe): 65 calories, <0.5g>

Green Bean and Hazelnut Salad

I stumbled on to this wonderful recipe today. It looks delicious!

Green Bean and Hazelnut Salad

Adapted by East Village Kitchen here from Gourmet, May 2008

East Village Kitchen states: "This salad has a few fancy oils as ingredients (hazelnut oil, flaxseed oil) that I did not have. I substituted a little sesame oil along with the olive oil. I think next time I’d like to try it with the hazelnut oil at least, although it was still very good without it. I recommend using a mustard that has whole mustard seeds."

1 ounce hazelnuts (2 tablespoons)

3/4 pound green and or yellow beans, trimmed

2 1/4 teaspoons grainy mustard

1 1/2 teaspoons balsamic vinegar

1/8 teaspoon fine sea salt

4 teaspoons extra-virgin olive oil

1 teaspoon sesame oil (the original recipe calls for both hazelnut and flaxseed oils)

1/4 cup finely chopped shallot

Preheat oven to 325°F with rack in middle.

Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. ( note from mindy-This is called shocking- its a great way to retain freshness of fresh veggies that have been cooked by boiling) Drain and pat dry.
Whisk together mustard, vinegar, and sea salt in a bowl, then add the oils, whisking. Add beans and nuts and toss well. Season with salt and pepper.

I think when I make it I'll cut the oils in half and increase the mustard...

Tea Recipes

Banana Tea

This is great tasting tea that will help reduce high blood pressure.

1 Banana
1 ½ teaspoon of Green Tea (or 1 bag)
1 ½ cups (430ml) of water

Peel and cut off 3 cm banana. Mash the banana in mug. Add green tea. Pour boiling water on to content. Allow tea to stand 2 - 3 minutes.
Pour tea into cup and allow to cool slightly before drinking.

Peanut & Ginger Tea

This is very good tonic tea to take when you are exhausted from overwork or if you are feeling run down.

20 raw peanuts with skin
5 - 6 slice of root ginger
2 teaspoon of Black Tea
3 cups (850ml) of water Instruction
Cut 5 - 6 slices of ginger.

Take 20 raw peanuts and chop them roughly with a knife. Put the ginger, peanuts, and tea into teapot. Pour boiling water on to content. Allow tea to stand for 2 to 3 minutes. Pour tea into cup and allow to cool slightly before drinking.

Lichee & Plum Tea

This tea is delicious and a favorite in boosting energy level. Only take this tea twice a week.

1 fresh lichee
1 preserved plum
1 piece of rock sugar
1 thin slice of ginger
1 teaspoon of Lichee Black Tea
1 ½ cups (430ml) of water

Add lichee, preserved plum, rock sugar, ginger, and Lichee Black Tea into large mug. Pour boiling water on to content. Allow tea to stand for 2 to 3 minutes. Stir the tea. Pour tea into cup and allow to cool slightly before drinking.

Dry Fried Rice Tea

This tea has a nutty flavor and is very popular in Japan.

1 cup of long grain rice
2 - 3 teaspoon of Jasmine Green Tea
3 cups (850ml) of water

Heat the wok and put in the rice (note: don't put oil). Stir fry the rice until the grains are lightly golden and smell toasty. Add 5 teaspoon of dry fried rice and jasmine green tea in teapot.
Pour boiling water into teapot. Allow tea to stand for 2 to 3 minutes. Pour tea into cup and allow to cool slightly before drinking.

Ginger & Onion Tea

This great tasting tea is for the treatment of the common cold.

5 slice of ginger
2 small spring onion
2 teaspoon of Green Tea
3 cups (850ml) of water
1 pinch of salt

Wash and cut 5 slice of ginger. Wash and cut 2 small piece of spring onion. Put ginger, onion, salt, and green tea into teapot. Pour boiling water into teapot. Allow tea to stand for 3 to 4 minutes. Pour tea into cup and allow to cool slightly before drinking.

These recipes and many others were found here.

Herbal Tea

I love good tea.
Unfortunately, it can be hard to come by in boxed supermarket brands. I'm a big fan of Yogi tea, and drink it daily, but I'm drawn to loose leaf teas. However, Lately I've wanted to make my own loose leaf blends, and when it comes to choosing what kinds I like, I want to know more about what it can do for me- for my health, besides quieting a growling or upset stomach...

Herbal Tea - Discover 10 Healing Herbs Used in Teas on WomansDay

Chamomile

Chamomile is a flower long loved for its soothing, calming and sleep-inducing qualities. The petals of the plant are the active ingredient—and are most often combined with other soothing herbs like valerian and hops to create the blends meant to lull you into relaxation.

Lemongrass

The citrusy tang that comes from the lemongrass plant is favored in cooking as well as tea. Lemongrass teas are often served as an after-dinner drink to aid digestion—primarily due to a substance called citral, also the active ingredient in lemon peels. Though typically enjoyed unaccompanied by other herbs, it can also be blended to create lemon-flavored teas.

Jasmine

Jasminum sambac—a species of the genus Jasmine (a shrub or vine in the olive family)—is the flower featured in tea blends. Unlike other herbs, jasmine is most loved for its robust fragrance rather than its health value. Typically, the oils from the petals of the flower are combined with a green tea or roobios tea to create the steaming concoction we enjoy.

Peppermint

Often peppermint tea is either a mixture of black or green tea with peppermint leaves, or a simple peppermint tisane (sometimes referred to as mint tea). It’s believed that the menthol-containing leaves help soothe irritable bowel syndrome, nausea and other stomach-related ailments by calming the abdominal muscles and improving the flow of bile, which aids in digestion. Peppermint is also said to cure minor cases of bad breath.

Echinacea

There is much debate over whether echinacea really prevents or cures the common cold. But it's widely acknowledged as a powerful herb that contains active substances that enhance the activity of the immune system, relieve pain, reduce inflammation and have antioxidant effects. The tea is prepared by infusing with hot water the leaves and flowers of the uppermost part of the plant—the section believed to contain polysaccharides (a substance known to trigger the activity of the immune system).

Rosehips

Rosehips are the seed-filled red-orange pods that form at the base of the rose bloom. When boiled with water, they produce tea with a tangy, tart flavor and pinkish color. Notable for its high concentration of vitamin C, the herb is valued for its immune-strengthening properties (some consider it superior to most vitamin C supplements). Any tea with a berry or fruit flavor typically contains rosehips.

Blackberry leaves

Picked, dried in the sun and infused with boiling water, blackberry leaves are the essence of most berry-flavored teas. Studies suggest that the leaves contain a healthy dose of flavonoids, which are known for their antioxidant activity.

Hibiscus

Hibiscus—often refered to in the title of boxed teas as “zinger”, it is an herb favored for its tangy flavor and known health value as a natural diuretic.

Orange peel

The zest of an orange peel is often the basis of orange, clementine, honey and tangerine teas. It may be unpleasant to eat in its natural state, but when dried and infused with boiling water, the peel produces a strong, aromatic flavor and is known for its immune system–boosting properties.

Hawthorn

The leaves, flowers and berries of the hawthorn plant are used in a variety of peach- and berry-flavored teas. The plant is believed to contain flavonoid-like complexes that help improve cardiovascular health by helping to relax and dilate blood vessels, which increases blood circulation and lessens stress on the heart. Hawthorn berries are also believed to relieve water retention by draining the body of excess salt.

A healthy mixture makes healthful tea:

For the best results, you want your tea to consist of three kinds of ingredients:

HEALTHY GREENS For a full-bodied flavor, you might try steeping a combination of dandelion leaves, watercress, parsley, and birch leaves.

BEAUTIFUL BLOOMS Consider using a colorful mixture of rose petals, dandelion blossoms, pansies, and violets for good taste and appearance.

NOBLE FRAGRANCES Combine chives, thyme, rosemary, marjoram, verbena, oregano, and mint with flowers such as lemon blossoms and lilac.

Herbal remedies can be administered — and enjoyed — in many ways, but when boiling water is poured over herbs, the plants' soluble organic compounds are easily broken down. The resulting fragrances are an indication of the herbs' inherent therapeutic qualities.

Plants that are safe to eat — and drink

EDIBLE (AND DRINKABLE) FLOWERS
Alliums (flowers and young shoots), bee balm, carnations, hibiscus blossoms, hollyhock, honeysuckle flowers (the berries are highly poisonous), Johnny-jump-ups (flowers and leaves), lavender (blossoms and leaves), nasturtiums (flowers, buds, leaves, seedpods), pansies (flowers and leaves), roses (petals, leaves, and rose hips), violets (flowers and leaves).

EDIBLE (AND DRINKABLE) KITCHEN HERBS
Basil, chamomile flowers, chives, dill, lemon balm, marjoram, mint, oregano, parsley, peppermint and other mints, rosemary, sage, thyme, verbena.

EDIBLE (AND DRINKABLE) BUSHES AND TREES
Birch leaves (especially when young), blackberry leaves, citrus blossoms (lemon, orange, grapefruit, etc.), elderberry flowers and ripe berries (the leaves and unripe berries are poisonous), gardenia, hibiscus flowers, honeysuckle flowers, pine needles (white and black), raspberry leaves.

EDIBLE (AND DRINKABLE) WEEDS
Chickweed, chicory (flowers and buds), dandelions (flowers and leaves), goldenrod, good King Henry, kudzu, lamb's quarters, plantain (or white man's footsteps, as the Native Americans called them), purslane, stinging nettle.

Steeping your herb tea
Put a fat handful of the plants you gathered in a big pot or sparkling clean coffee press free of all oils, and pour boiling water over them. Consider using dandelion greens and flowers for about half of the handful (resulting in a slightly bitter taste, but great for digestion; or use blackberry or raspberry leaves in bulk for a sweeter taste). Divide the rest of your tea fairly equally among plants listed in the categories above without any single ingredient dominating.
Use a glass pot; this allows you to see the green beauty of your herbs. Let them steep for a few minutes. Keep them warm on a warmer and enjoy your tea all day long. There is enough flavor left in the plants for at least one additional steeping.