Recipes

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[av_heading tag=’h1′ padding=’25’ heading=’Cocktail Recipes ‘ color=” style=’blockquote modern-quote’ custom_font=” size=” subheading_active=” subheading_size=’15’ custom_class=”][/av_heading]

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[av_toggle title=’Ride the High Country Cocktail ‘ tags=”]
Ingredients

  • 45ml The Black Grouse (or other) Whiskey
  • 30ml Rooibos Tea Concentrate
  • 150ml Cream Sherry
  • 2 shakes of Orange Bitters

Method

  • Combine all ingredients (except bitters) and shake over ice.
  • Double strain and garnish with one dash of Orange Bitters.

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[av_toggle title=’Rooibos Tea Cocktail ‘ tags=”]
Ingredients

  • 6 blackberries
  • 45ml Shochu
  • 30ml Sweet white vermouth
  • 45ml Chilled brewed red Rooibos tea
  • Ice
  • 1 lemon twist

Method

  • In a cocktail shaker, muddle 5 berries with the shochu, vermouth and tea.
  • Add ice and stir.
  • Pour through a fine strainer into a chilled coupe.
  • Garnish with the remaining berry and the twist.

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[av_toggle title=’Iced Rooibos Cocktail ‘ tags=”]
Ingredients

  • 3 cups (750 ml) fresh cold water
  • 6 bags of Rooibos Tea
  • 3/4 cup (175 ml) Drambuie or other Scotch-based liqueur
  • 3 cups ( 750 ml) Soda Water
  • Garnish with sprigs of fresh mint or lemon slices, if desired.
  • (For a non-alcoholic version, add honey to taste to tea before chilling; proceed with step 2, omitting liqueur)

Method

  • Bring water to a boil.
  • Pour over tea bags and let steep for 5 to 7 minutes.
  • Pour tea into heatproof pitcher.
  • Cool to room temperature, then chill.
  • Fill another pitcher with ice. Pour in Rooibos tea and liqueur.
  • Top with soda water.
  • Stir gently and pour into six glasses.

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[av_toggle title=’Rooibos Tea Peach Punch ‘ tags=”]
Ingredients

  • 500ml strong Rooibos tea, cooled
  • 500ml peach juice
  • at least 100ml vodka
  • 1 lemon, thinly sliced
  • handful fresh mint leaves
  • 2 peaches, thinly sliced

Method

  • Combine all the ingredients in a large jug and stir well.
  • Serve over ice.

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[av_toggle title=’Iced Rooibos Tea Cocktail ‘ tags=”]
Ingredients

  • 60ml Rooibos Espresso Tea
  • 30ml cherry vodka
  • 15 ml milk
  • ½ cup of ice
  • Garnish: Cherries

Method

  • In a serving glass add Rooibos Espresso, cherry vodka, and ice
  • Stir mixture then add milk
  • Garnish with Cherries
  • (=one serving)

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[av_toggle title=’Fire and Spice Tea Cocktail ‘ tags=”]
Ingredients

  • 3 cups of Rooibos Chai tea
  • 1 cup of cranberry juice
  • 120ml vodka
  • 30ml limoncello
  • Cranberries and/or thinly sliced lemons for garnish.

Method

  • Pour 3 cups boiling water over 2 tbsp. Rooibos Chai tea.
  • Steep for 10 minutes, and then strain.
  • Refrigerate until cold. (To chill instantly, brew tea in 1 1/2 cups water & strain over 1 1/2 cups ice.)
  • Combine chilled tea with 1 cup chilled cranberry juice, 120ml vodka, and 30ml limoncello.
  • Shake over ice. Serve well chilled in martini glasses, champagne flutes, or short tumblers.
  • Garnish with cranberries and/or thinly sliced lemons.

Makes 4 cups (1 litre).

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[av_toggle title=’Rooibos Tea Punch ‘ tags=”]
Ingredients

  • 45ml aged rum
  • 15ml falernum
  • 23ml fresh lime juice
  • 15ml Tropical Rooibos Tea Syrup

Method

  • Steep 7 tsp. of loose-leaf Rooibos tea in 1 liter of near-boiling water for 5-7 minutes. Strain.
  • Measure the volume of the steeped tea and add the same volume of white sugar.
  • Stir until sugar is dissolved and let cool before using.
  • Store refrigerated for up to 2 weeks.
  • Dash Angostura bitters
  • Ginger beer (spicy, low-sugar preferably)
  • Crushed ice
  • Build all ingredients in a Collins glass filled with crushed ice.
  • Swizzle and serve.

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[av_toggle title=’Summer refresher ‘ tags=”]
Ingredients

  • 1 Litre strong, cold Rooibos tea
  • 1 Litre orange juice
  • 1 Litre ginger ale
  • 500ml soda water
  • 1 lemon, sliced
  • Fresh mint leaves, chopped
  • Crushed ice

Method

  • Mix Rooibos and orange juice, Chill mixture.
  • Add chilled ginger ale and soda water just before serving.
  • Garnish with lemon slices and mint and serve with crushed ice.

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[av_toggle title=’Strawberry Punch ‘ tags=”]
Ingredients

  • 750ml strong, cold Rooibos
  • 1litre apple juice
  • 1litre granadilla/ passion fruit juice
  • 1litre strawberry juice
  • 2 bottles (750m leach) of sparkling red grape juice
  • 1 punnet of strawberries, sliced
  • 1 orange, sliced
  • Fresh mint leaves

Method

  • Mix Rooibos, apple, granadilla and strawberry juices and chill.
  • Add chilled sparkling grape juice.
  • Garnish with strawberries, orange and mint.

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[av_toggle title=’Fynbos ‘ tags=”]
Ingredients

  • 50ml KWV 10 Year Old
  • 50 ml Rooibos tea
  • 5 ml ginger syrup
  • 5 ml honey syrup
  • A dash of bitters
  • Garnish: Twist of lemon peel.

Method

  • Shake and strain.

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[av_toggle title=’Champagne Punch ‘ tags=”]
Ingredients

  • 1litre strong, hot Rooibos tea
  • 160g white sugar (200ml)
  • 1litre orange juice
  • 1litre pineapple juice
  • 1 bottle (750ml) sparkling wine
  • Crushed ice
  • 1 orange, thinly sliced

Method

  • Dissolve sugar in Rooibos tea.
  • Allow to cool.
  • Add orange and pineapple juices and chill.
  • Add chilled sparkling wine and crushed ice.
  • Garnish with orange slices.

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[av_toggle title=’Fruit Sherry Punch ‘ tags=”]
Ingredients

  • 1litre strong, cold Rooibos
  • 375ml orange juice
  • 375ml apple juice
  • 250ml full cream sherry
  • 500ml ginger ale
  • 500ml soda water
  • 1 orange, thinly sliced
  • 10 fresh mint leaves, finely chopped

Method

  • Mix Rooibos, orange juice, apple juice and sherry and chill.
  • Add chilled ginger ale, soda water, orange and cucumber slices and mint just before serving.

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[av_toggle title=’Irish Tea ‘ tags=”]
Ingredients

  • 200ml Irish Whisky
  • 1litre strong, hot Rooibos
  • 65g brown sugar (80ml)
  • Fresh cream, lightly whipped
  • Grated chocolate

Method

  • Pour 25ml whisky into each glass and top with Rooibos.
  • Stir 10ml brown sugar into each until dissolved.
  • Carefully float cream on top by pouring it over the back of a metal spoon. Do not stir.
  • Sprinkle grated chocolate on top and serve immediately.

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[av_toggle title=’Rooibos tea and Gin ‘ tags=”]
Ingredients and method

  • Make a 1/4 cup of Rooibos Tea.
  • Add the Rooibos to 3 liters of your favorite gin.
  • Allow to steep for 3 hours at room temperature.
  • Enjoy and mix with your favorite cocktail.

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[av_toggle title=’Rooibos Liquor ‘ tags=”]
Ingredients

  • 750ml Brandy
  • 2 cloves
  • 2 sticks of cinnamon
  • 750ml strong, hot Rooibos
  • 600g white sugar (750ml)
  • 25ml honey

Method

  • Add cloves and cinnamon to the brandy, shake the bottle and allow it to infuse overnight.
  • Heat sugar and Rooibos tea over moderate heat until sugar has dissolved.
  • Boil uncovered for 20 minutes.
  • Remove from heat and stir in honey.
  • Remove cloves and cinnamon from the brandy.
  • Add the brandy to the tea syrup and mix well.
  • Pour into sterilized bottles and seal.

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[av_heading tag=’h1′ padding=’25’ heading=’Smoothie Recipes ‘ color=” style=’blockquote modern-quote’ custom_font=” size=” subheading_active=” subheading_size=’15’ custom_class=”][/av_heading]

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[av_toggle title=’Rooibos, Strawberry and Orange Smoothie’ tags=”]
Ingredients for 1 serving

1 – 2 rooibos tea bags
125 ml boiling water
225 g frozen strawberries
½ a peeled and chopped orange
125 g silken tofu
1 tbsp vanilla protein powder
1 tsp liquid honey, optional

Step-by-step

1.     Put the rooibos bags in a teapot or heatproof jug and pour over the water. Steep for 8 to 10 minutes, then remove the bag. Leave to cool.
2.     Put the tea, berries, tofu and protein powder into a blender and process until smooth. Sweeten to taste with honey and pour into glasses. Serve immediately.

Handy tip:

  • Silken tofu adds a lovely creamy richness
  • Replace the rooibos tea bag with a red berries rooibos tea bag

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[av_toggle title=’Blueberry Pomegranate Rooibos Antioxidant Smoothie’ tags=”]
Ingredients for 2 medium servings

1 banana
1 cup fresh pomegranate arils
1/2 cup frozen blueberries and/or strawberries
1 Tbsp ground flaxseed
1 Tbsp whey or hemp protein
1 Tbsp honey
1 Tbsp flaxseed or hemp oil
10 – 15 ml lemon juice
2 – 3 bags of rooibos tea
1,5 cups boiling water plus 1 cup ice

Step-by-step

1.     Put the rooibos bags in a teapot or heatproof jug and pour over the water. Steep for 8 to 10 minutes, then remove the bag. Leave to cool.
2.     Put the remainder of the ingredients and the tea into a blender and process until smooth. Sweeten (if necessary) to taste with honey and pour into glasses. Serve immediately.

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[av_toggle title=’Rooibos, Youngberry and Banana Smoothie’ tags=”]
Ingredients for 1 serving

1 ½ bananas
1 – 2 rooibos tea bags
125 ml boiling water
1/3 cup frozen berries (youngberries or raspberries)
¼ cup milk
250 ml plain yoghurt
Chia seeds or sunflower seeds
Goji berries

Step-by-step

1.     Put the rooibos bags in a teapot or heatproof jug and pour over the water. Steep for 8 to 10 minutes, then remove the bag. Leave to cool.
2.     Combine all ingredients into a blender besides the chia seeds and goji berries.
3.     Blend until creamy and top with chia seeds and goji berries.
4.     Serve immediately.

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[av_toggle title=’Green Rooibos Smoothie’ tags=”]
Ingredients for 1 serving

1 small apple, cored
5 cm piece cucumber
1 stalk celery, including leaves
1/4 cup flat-leaf parsley, including stems
1 cup baby greens (your choice of spinach, chard, kale)
1/8 slice of lemon (including rind)
10 ml lemon juice
1 kiwi peeled
1/4 cup raw almonds
1 Tbsp chia or sunflower seeds (optional)
1 cup brewed Green Rooibos tea, chilled
6-8 ice cubes

Step-by-step

  1. Combine all ingredients except ice cubes in a high-powered blender.
  2. Blend on high until smooth.
  3. Add ice cubes one at a time until fully crushed and mixed.
  4. Serve immediately.

Handy tip:

Add an extra peach or lemon flavoured rooibos tea bag

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[av_toggle title=’Pear and Rooibos Vanilla Smoothie’ tags=”]
Ingredients for 1 serving

1 rooibos vanilla flavoured tea bag
80ml (1/3 cup) boiling water
2 pears, cored and diced (no need to peel, unless you want to)
1 – 2 tablespoon honey or maple syrup
4 tablespoons oats
250 ml plain yoghurt
125ml (1/2 cup) rice (or soy / almond / cow) milk, chilled
5 ml lemon juice

Step-by-step

1.     Place the tea bag into a mug and pour over the boiling water. Add the honey and stir to dissolve.
2.     Let the tea bag steep for 1-5 minutes depending on the strength you like.
3.     Remove tea bag and refrigerate the tea for a few minutes to cool.
4.     Put the pear and oats into a blender and pour over the tea.
5.     Pour in the rice milk and blend until smooth.
6.     Serve immediately.

Handy tip:

The thinness of the rice milk keeps it light and fruity

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[av_toggle title=’Chai Rooibos Smoothie’ tags=”]
Ingredients for 1 serving

1/4 cup of brewed chai rooibos tea, cooled to room temperature
1/2 medium-ripe banana
1/2 cup full fat coconut milk
1 or 2 tbs of raw honey
1/2 tsp of ground cinnamon
1/4 tsp of ground ginger
Optional: add a protein powder
Ice – couple of handfuls

Step-by-step

1.     Add all of the above ingredients and ice to a blender
2.     Blend until creamy smooth
3.     Garnish with banana slices and a sprinkle of cinnamon if desired

Handy tip:

This simple chai tea smoothie is a slightly sweet and definitely spicy treat; and is gluten-free and dairy-free.

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[av_toggle title=’Granadilla, Peach and Citrus Rooibos Smoothie’ tags=”]
Ingredients for 4 medium servings

500 ml boiling water
2 – 4 rooibos teabags
2 oranges / grapefruit / naartjies peeled
2 peaches, rinsed and cut up
500 ml plain yoghurt
115 g granadilla pulp
10 ml lime or lemon juice
Honey as needed

Step-by-step

1.     Add boiling water to the teabags and remove them after 7 minutes.  Set aside and let the tea cool down.
2.     Puree citrus, peaches, yoghurt, granadilla pulp and tea in a blender until thick and smooth.
3.      Add honey and stir.
4.     Serve chilled.

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[av_toggle title=’Rooibos Nutty Smoothie’ tags=”]
Ingredients for 1 serving

2 – 3 rooibos tea bags
250 ml boiling water
1 – 2 bananas
250 ml almond milk
1 tablespoon smooth peanut, cashew, or almond butter
1 tbsp vanilla protein powder
1 tsp liquid honey, optional
10 – 15 ml lemon juice
Sprinkle on cinnamon (optional)

Step-by-step

1.     Put the rooibos bags in a teapot or heatproof jug and pour over the water. Steep for 8 to 10 minutes, then remove the bag. Leave to cool.
2.     Put the tea, bananas, almond milk, peanut/cashew/almond butter and protein powder into a blender and process until smooth. Sweeten to taste with honey and pour into glasses. Serve immediately or transfer to a thermos.

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[av_heading tag=’h1′ padding=’25’ heading=’Cooking with Rooibos’ color=” style=’blockquote modern-quote’ custom_font=” size=” subheading_active=” subheading_size=’15’ custom_class=”][/av_heading]

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Source: Cookingfromtheheart.co.za
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[av_toggle title=’Tuna and Bean Hot Pot’ tags=”]
Ingredients

2 tbsp (30 ml) desiccated coconut

200 ml low-fat milk

1 tbsp (15 ml) olive or canola oil

2 onions, coarsely chopped

3 carrots, halved and sliced

3 baby marrows, halved and sliced

4 tsp (20 ml) curry powder or to taste

4 tsp (20 ml) ground cumin

2 tsp (10 ml) paprika

300 g butternut, peeled and cubed

1½ cups (375 ml) Rooibos tea

1 small red chilli, whole (optional)

1 x 410 g tin red kidney beans, drained

2 x 175 g tins tuna, with the liquid

½ tsp (2,5 ml) salt

lemon juice and black pepper to taste

handful fresh coriander leaves, chopped

Method

Mix the coconut into the milk and allow to stand.
Heat the oil in a large pot over a medium heat and fry onions, carrots and baby marrows for a few minutes.
Add spices and butternut and fry until aromatic. Reduce the heat and stir in the tea or water with the chilli. Simmer with the lid for 20 minutes or until the veggies are just cooked.
Add beans, tuna with the liquid, coconut with the milk and salt. Simmer for another 5 minutes or until heated through.
Season with lemon juice and pepper. Stir in chopped coriander and garnish with more fresh leaves.
Serve in bowls with slices of avocado. This dish has enough carbs to fill you up, so it is not necessary to serve with more carbs. Enjoy with a green salad.

Tip

If preferred, add another 50-100 ml milk with the coconut for a saucier hot pot.

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[av_toggle title=’Lentil Bobotie’ tags=”]
Ingredients

2 tsp (10 ml) olive or canola oil

2 onions, chopped

1 tbsp (15 ml) finely grated fresh ginger

1 clove of garlic, crushed

200 g (1 medium) sweet potato, in the skin, coarsely grated

4 tsp (20 ml) each curry powder and ground cumin

2 tsp (10 ml) ground coriander

1 tsp (5 ml) ground turmeric

1 cup (250 ml) uncooked brown lentils

2 cups (500 ml) strong Rooibos tea

⅓ cup (80 ml) raisins (optional)

8 tsp (40 ml) red wine vinegar

½ tsp (2,5 ml) salt

lemon juice and black pepper to taste

2 eggs, beaten

1 cup (250 ml) buttermilk

4 small bay leaves

¼ cup (60 ml) flaked almonds

Method

Heat oil in a large saucepan and fry onions, ginger and garlic until soft. Add sweet potato and spices and fry until aromatic. Reduce the heat.
Add lentils and tea and cover with a lid. Simmer for 30-40 minutes or until lentils are cooked. Preheat the oven to 180 ˚C.
Add raisins (optional), vinegar and salt. Season with lemon juice and pepper. Spoon into an oven dish.
Mix eggs and buttermilk and season with pepper. Pour on top of the lentil mixture. Place bay leaves in the egg mixture and sprinkle with almonds.
Bake for 30 minutes or until golden brown and cooked.
Serve with green veggies, like broccoli or spinach, or a salad. Bobotie is delicious with a chunky salsa of cucumber, tomato and fresh herbs.

Tip

Substitute sweet potato with butternut, if preferred.

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[av_toggle title=’Chicken and Barley Soup’ tags=”]
Ingredients

4 tsp (20 ml) olive or canola oil

3 chicken breasts on the bone, skin and fat removed

2 onions, chopped

4 carrots, peeled and chopped

4 celery stalks with leaves, chopped

4 baby marrows, chopped

8 cups (2 litres) strong Rooibos tea

1 cup (250 ml) water

5 sprigs fresh rosemary

2 bay leaves

1 cup (250 ml) uncooked barley

¼ tsp (1,2 ml) salt

lemon juice and black pepper to taste

3 tbsp (45 ml) chopped fresh parsley

Method

Heat the oil in a large pot and fry chicken until brown. Spoon out.
In the same pot, fry onions, carrots, celery and baby marrows until brown.
Add chicken, tea, water, rosemary, bay leaves, barley and salt. Reduce the heat. Simmer with a lid for about 20 minutes or until the chicken is cooked.
Spoon out the chicken. Cook the soup for about 40-45 minutes or until the barely is soft.
Meanwhile, debone chicken and shred the meat. Add back to the soup once the barley is cooked. Season well with lemon juice and pepper.
Stir in the parsley and serve hot.
Serve this soup on its own and don’t be tempted to make bread part of this meal. The barely has enough carbs to make it filling. Rather bulk up by adding more green veggies to the soup if preferred – broccoli or spinach will be delicious.

Tip

Avocado is also delicious served with this soup.

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[av_toggle title=’Apple Bake and Mixed Spice’ tags=”]
Ingredients

500 g sweet apples with the skin, cut into wedges

100 ml strong Rooibos tea

1 cinnamon stick

1 cup (250 ml) buttermilk

100 ml low-fat milk

1 tbsp (15 ml) vanilla essence

2 eggs

1 tbsp (15 ml) finely grated lemon rind

¼ cup (60 ml) ground almonds

100 ml cake flour

½ tsp (2,5 ml) baking powder

1 tbsp (15 ml) sugar (optional)

½ tbsp (7,5 ml) ground mixed spice

1 tsp (5 ml) icing sugar (optional) mixed with a pinch of ground mixed spice

175 ml plain low-fat yoghurt

Method

Preheat oven to 200 ˚C. Place apples, tea and cinnamon stick in a saucepan. Simmer for 7-10 minutes or until just tender. Spoon apples and tea into a lightly greased oven dish.
Beat buttermilk, milk, vanilla, eggs and lemon rind together. Stir in almonds, flour, baking powder, sugar (optional) and mixed spice to form a runny batter. Pour over the apples.
Bake for 30-40 minutes or until golden brown and cooked.
Serve immediately with a light dusting of the icing sugar (optional) and 2 tbsp (30 ml) plain low-fat yoghurt per person.

Tips

This recipe works just as well with ripe pears.
Note that the carb key is close to 30-40 g per portion

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