What's in Your Tea?

My favorite tea pot filled with ginger and chamomile.

This morning when I let the dogs out, the crisp cool air tickled my nose.

Fall is here.

It dipped into the 40s overnight and will reach mid 70s during the day. On chilly mornings like this, I love to start my day with a cup of hot tea. Although I usually reach for a tea bag, I really like taking the time to make "homemade" pots of tea.

If you think about it, tea can be processed or a "whole food". You never know what's really in a tea bag. I have read about some companies using grass and weeds as fillers.

When I make tea, I add the ingredients directly to the pot, so I know exactly what I'm drinking. This morning I sliced a chunk of fresh ginger root to go with a few dried chamomile flowers. I'm sipping it as I type, and it's delicious!

So, what do you like to put in your tea pot? I'm allergic to caffeine, so I stay away from tea leaves.

My favorite ingredients include:

• peppermint
• chamomile
• rose hips
• ginger
• cinnamon sticks
• honey
• fresh lemon juice

What's in your tea?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Tasty, tempting Tea!

Tea. Photo Credit: SXC

One of my friends refers to tea as dirty water. Well, I think she just hasn't tried enough varieties!

Tea is a healthy, zero calorie beverage that can be enjoyed hot or cold and comes in so many flavors and types, it's tough to get bored.

If you're looking for an alternative to sugary sodas and juices, add tea to your shopping list.

Here's my top three favorite teas:

• Red rooibos tea with vanilla beans
• Herbal tea with a chamomile base
• Spiced herbal chai made with black pepper

A writer friend of mine wrote a wonderful primer on other types of tea (including naturally caffeinated varieties that I can't enjoy due to an autoimmune sensitivity) titled "5 types of tea and their health benefits" for Vista Magazine. Check it out to learn more about black, green, white, chai and herbal teas!

Do you enjoy tea? I love brewing a pot of herbal tea made from dried chamomile flowers and rose hips flavored with a spoon of honey.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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How to Dye Easter Eggs Naturally

Easter is just a few days away! So, I thought a nod to coloring Easter eggs would be the perfect "E" post for the April 2012 A to Z Blog Challenge.

It's probably no surprise that I'm not a fan of artificial dyes and coloring. So, I thought it'd be fun to share a list of whole foods you can use to dye Easter eggs naturally.

Pink or Red: fresh chopped beets, raspberries, red rooibos tea leaves, cranberry juice or cherries
Orange: shredded carrots
Yellow: turmeric powder, curry powder, ground cumin, dandelion blossoms
Green: kale and spinach
Blue: grapes, blueberries, violet blossoms
Lavender/Purple-Brown: grape juice, red onion skins, red cabbage leaves
Tan: black pekoe tea bags or black brewed coffee

Simply soak raw white-shelled eggs in a mixture of mashed fruits, organic flower petals, edible blossoms or vegetables in a pot of boiling water. After 10 minutes of cooking you have a beautifully hard-boiled, colored egg. The more organic matter you toss in the pot, the more vibrant the egg colors!

I created the egg pictured on this post by wrapping the egg in red onion skins and a thin cloth tied with a twistie tie. Then, added dandelion blooms to the boiling water. (See the yellow highlight on the right side!)

After the 10 minutes, add a splash red wine vinegar to the pot of eggs to seal the color. Let the eggs soak for 5 minutes. The acidity of the vinegar makes the colors more vibrant and long-lasting. The longer you soak the eggs, the darker and more vibrant the color. Rinse the organic matter off the eggs, and store in the refrigerator until it's time to eat them!

What are you favorite ways to dye Easter eggs naturally? Please share in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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