CHINESE GINGER TEA WITH RED DATES
Chinese ginger tea is a home remedy that has been passed down through countless generations.
It is thought to improve blood circulation, eliminate inflammation, expel dampness, and promote healthy Qi, and it’s certainly stood the test of time.
We all know to drink something hot when we feel a cold coming on. A drink that’s temperature hot is good for warming up, but this ginger tea with red dates has added benefits: In addition to ginger’s warming abilities, red dates are full of Vitamin C.
(This recipe makes 1 serving!)
Add 16 oz of water to a small pot along with the ginger and about 10 sliced dates (If using ginger powder, add 1 tablespoon). Cover and bring to a boil.
Once boiling, reduce the heat and simmer for 15 minutes.
Remove from stove, strain the tea into a mug, drink unsweetened or sweeten with honey or raw brown sugar. Let the tea cool to drinkable temperature, but the goal is to drink it while it’s still hot!
UTERINE FIBROID, PCOS, OVARIAN CYST HERBAL TEA
Please consult with your health care professional before embarking on any herbal protocol and if you're taking prescribed medications. It is recommended to eliminate animal protein, processed foods, fast foods and dairy products before beginning a herbal protocol.
A Gallbladder and Liver flush is also recommended before a herbal protocol. Click here for the flush. https://www.grassrootbotanicals.com/parasite-cleanse
This recipe is formulated to regulate the Endocrine system and assist with the elimination of Uterine fibroid, Ovarian cysts and PCOS.
This recipe makes 1 serving!
Add 16 oz of water to a small pot, add 1 tablespoon of PCOS herbal formula #1 to water, cover and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from stove and add 1 tablespoon of formula #2. Cover and steep for 5 minutes.
Strain and drink unsweetened.
This formula should be taken 3 times a day if you are on a protocol. Simply make 3 times the amount and store it in a mason jar and take it on the go!
SORREL HERBAL TEA
Health Benefits: The Jamaican Sorrel, harvested in late November to early December, (Hibiscus sabdariffa) provides high amounts of vitamin C, thiamin (B1), riboflavin (B2,) vitamin A, magnesium, calcium, and potassium. A group of compounds known as flavonoids are healthy chemical substances found in plants such as sorrel and is also responsible for its deep red color. Flavonoids also strengthen the immune system. Sorrel is used in many parts of the world for a number of health ailments. In India, Africa and Mexico it is used as a diuretic, to lower blood pressure and to stimulate the production of bile by the liver.
Sorrel is very easy to prepare. You can use fresh or dried sorrel.
1/2 lb sorrel buds
3 oz of ginger powder or fresh (grated) ginger
4 pimento seeds
8 Cinnamon leaves
1 gallon of boiling water
1½ cups raw brown sugar (Optional)
2 Tablespoon lime juice
Place 1 gallon of water in a pot on the stove to be boiled; add ginger and pimento to water, simmer on low heat for 15 minutes.
Remove from stove and add sorrel and cinnamon leaves into the pot. Stir with a wooden spoon to make sure the sorrel is totally submerged. Cover the pot and allow your sorrel to steep. You can leave it for up to 6 hours. Using a strainer, strain the sorrel and sweeten to taste. Enjoy hot or cold with ice cubes!
SOUR SOP LEAVES TEA
Soursop tea is an herbal tea that is made from the leaves of the soursop fruit tree. According to research, soursop leaf and the fruit have been shown to attack cancer cells without weight loss and hair loss, which happens in chemotherapy.
Vitamin C from drinking the tea and eating the fruit is an antioxidant vitamin that helps strengthen the immune system and helps prevent colds and coughs. Soursop leaves also provides iron, which can increase the red blood cell count.
Soursop leaves are brewed to treat inflamed mucus membranes or to facilitate the discharge of mucus from the nose, throat and lungs. In the Caribbean, locals use the leaves to help regulate blood sugar for patients with diabetes, to treat cough, flu and asthma.
In a small pot, add 8 oz of water and boil, remove pot from stove and add 6 soursop leaves, cover and steep for 10 minutes, drink unsweetened.
DIABETIC HERBAL TEA
Add 1 tablespoon of "Formula 1" to 20 oz of boiling water, brew on low heat for 15 minutes. Remove from heat and add 1 tablespoon of "Formula 2", cover and allow to steep for 10 minutes. Drink unsweetened.
Our Diabetic formula is a combination of herbs that works to keep the Liver healthy while maintaining a healthy Glucose level, Keeping the Pancreas and the Adrenal glands in balance, reduce sugar levels, promotes circulation, helps the cells to utilize Insulin, helps to eliminate sugar from the Urine.
SEA MOSS TESTOSTERONE BOOSTER DRINK
A nutrient-filled, beneficial plant foods filled with minerals and sexual stimulants shown to increase natural testosterone levels, improve blood flow, increase sexual energy and improve desire.
This natural drink contains herbal plants, if you're taking pharmaceutical medications, please consult with your medical professionals.
2-3 tablespoons of Sea moss Gel.
1 cup of coconut or almond milk
1 or 2 REALLY ripe banana/s
2 tablespoons of nuts (of your choice)
1 tablespoon of oat (optional)
A pinch of cinnamon (optional)
A pinch of Nutmeg (optional)
A pinch of vanilla (optional)
Blend all ingredients in blender. Can be enjoyed anytime of day.
Enjoy for breakfast, as a pre-workout or
after work-out supplement.
JAMAICAN SEA MOSS & OAT PORRIDGE
WHAT YOU NEED
1/2 cup of Sea moss gel
1/2 cup of oatmeal
1 cup of water
2-3 cups of coconut or almond milk
1 cinnamon stick or 5 cinnamon leaves
1/2 teaspoon of freshly grated Nutmeg
1 teaspoon of vanilla
Coconut palm sugar or organic brown cane sugar to sweeten.
Add 1 cup of water to a medium pot, bring to a boil and add cinnamon stick or cinnamon leaves (If using cinnamon sticks, boil for 15 minutes on medium to low heat, if using cinnamon leaves boil for 1-2 minutes). In a bowl, mix your oat and coconut milk together then add to your pot. Adjust the setting on your stove to low heat, cook your oat to your desired consistency then add sea moss gel. Stir consistently to avoid porridge from sticking to the bottom. Remove from stove and add Nutmeg, vanilla and sugar. Sweeten to your desired taste. Top with fruits. ENJOY! Thanks for visiting GRASSROOTBOTANICALS.COM :)
JAMAICAN SEA MOSS SMOOTHIE
2-3 tablespoon of sea moss gel
2 cup of coconut or almond milk
1 tablespoon of chia seeds
1 teaspoon of ground flax seed
2 tablespoons of unsalted nuts (Of your choice)
1 teaspoon of oat
1/2 teaspoon of Nutmeg
1/4 teaspoon of cinnamon
1 teaspoon of vanilla
Coconut palm sugar or REALLY RIPE bananas (For sweetener)
Put all ingredients in blender and blend.
(Add more coconut or almond milk for your desired consistency)
JAMAICAN SEA MOSS DRINK
2 cups fresh-pressed apple juice
3 tbsp. sea moss gel
1 tbsp. fresh ginger
1 banana frozen
1 dash ground cloves
1 dash ground cinnamon
Place all ingredients in your blender and pulse until smooth. Serve and enjoy!
Servings: 2 serving
JAMAICAN SEA MOSS CACAO SMOOTHIE
½ oz. prepared Irish Moss
4 cup coconut or almond milk
2 really ripe bananas
2-4 pitted dates
2-4 tbsp. raw cacao powder
1 tbsp. coconut butter/oil
½ tablespoon vanilla extract
1 dash cinnamon
1 dash nutmeg
Toss all of the ingredients into your blender and blend until creamy! You can adjust the amount of moss to change up the thickness of your smoothie. Drink and enjoy!
Servings: 1 serving
JAMAICAN SEA MOSS FRUIT SMOOTHIE
2 tablespoon Jamaican sea moss gel
1 cup frozen raspberries
(plus more for garnish)
1/2 cup fresh or frozen mango
1/2 cup ripen sweet pineapple
(plus more for garnish)
1 cup coconut or almond milk
Toss everything in blender, blend and enjoy!
JAMAICAN SEA MOSS CHOCOLATE MOUSSE PUDDING
1 Cup Jamaican Sea Moss gel
1 tsp ground vanilla bean or vanilla extract
1/2 Cup Cacao powder
1.5 Cup coconut milk
1/2 Cup vanilla agave nectar
1 Tbsp Coconut Butter
1/4 Cup coconut oil
Blend all ingredients except the coconut oil until smooth. Add the coconut oil and blend again. Pour this thick liquid into a serving container and refrigerate (or freeze for faster cooling) for about 30 minutes. The sea moss gel and coconut oil help this mousse to set into a solid pudding that you can then scoop out for serving or eat directly with a spoon.
JAMAICAN SEA MOSS CHERRY GARCIA SOFT SERVE ICE CREAM
1 1/2 tablespoon Jamaican sea moss gel
4 frozen bananas cut into 1-2" slices
2 ripe bananas (not frozen)
1 1/2 cup frozen dark cherries
Splash of coconut or almond milk
1 tsp vanilla extract
1 tsp almond extract
1/3 cup vegan dark chocolate
In a blender or processor add all bananas, cherries, sea moss gel, chocolate, almond and vanilla extracts.
Run until creamy adding in milk a little at a time for desired consistency.
You will have to stop and scrape down the sides a few times while you're adding milk to get it to move.
Once done pour into ice cream bowls, top with cherries and more dark chocolate! Voila!
JAMAICAN SEA MOSS GREEN SMOOTHIE
2 tablespoons Jamaican sea moss gel
1 and 1/4 cups Mango, fresh or frozen (if using fresh, about 1 large mango)
1 and 1/4 cups Pineapple, fresh or frozen
1 Frozen Banana
1 cup Coconut Water
3 and 1/3 cups Baby Spinach*
Add all ingredients to the blender jug starting with the coconut water, then the spinach, then the sea moss gel, then frozen banana, then mango and pineapple and blend until very smooth.
Drink immediately for optimal deliciousness.
TURMERIC GINGER ENERGY BITES
1/2 cup almonds
1/2 cup cashew
1 tbsp ground flax seeds
1 tbsp raisin
6 medium dried apricots
1 tbsp fresh grated or ground ginger
1 tbsp fresh grated or ground turmeric
1 tbsp water
Place the almonds and cashews into the processor and blend into crumbs.
Then tear the apricots in half and place into the processor along with the ground flax, raisin, ginger and turmeric.
Blend again until the apricots aren't in visible chunks.
Add the tablespoon of water and whiz again for 10-15 seconds, this will make the mix sticky.
Finally roll evenly into balls and they are ready to eat.
You can store these in the fridge in an airtight container for up to a week or even freeze them!