Recipe developed by Jordan Taylor, Salt and Light Kitchen
- 6 ounces of coconut milk
- 4 ounces of unsweetened tart/sour cherry juice (Montmorency is the cherry variety you want to go for)
- 1 tablespoon of honey or your favorite sweetener
- A drop of vanilla (optional)
- 1/2 teaspoon of ashwagandha powder
- 4-5 cup rose buds
- Rose Petals for garnish
- Unsweetened shredded or flaked coconut for garnish
- Heat the milk and cherry juice together over a low heat. Once it's hot, whisk in sweetener of your choice, along with the rose...
- 3 cups water
- 1 bag of Ceylon orange pekoe tea
- 2 heaping tablespoons of honey
- 1 to 2 teaspoons of rosewater
- Lemon juice from about half a lemon
- 1 packet of stevia (optional)
Bring 3 cups of water to a boil, then dunk the tea bag in the pot or use a loose leaf tea infuser and let it...
Rosebud Tea Benefits
- Boosting the immune system
- Improving blood circulation
- Protecting the body from free-radical damage
- Relieving indigestion
- Easing constipation
- Defending against stomach & liver distress
- Aiding in the healing of wounds
- Relieving pain in the knees
- 2 tablespoons of Organic Rosebuds
- Boiling water
- Tea kettle, infuser, or on stovetop
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