Soothing Fresh Raspberry Tea

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The Four A’s! Antioxidant, Anti cancerous, Anti inflammatory and Anthocyanin content!!!!

The raspberry is all four of these things and now considered to be a super healthy fruit. I love raspberries, I am attracted by colour, feel, taste! you name it! And I was ecstatic to see that Deliciously Elegant had put up a stunning fresh Raspberry tea that I just had to try! And share with you all x

It’s wonderful and so delicious. Extremely refreshing and really raised my spirits. I am still sipping on it as I write to you all and am loving the soft plumped up raspberries and seeds that I am now getting a hit of towards the bottom of the cup!

A must try and very sooooon! Hope you enjoy it as much as I have 🙂

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INGREDIENTS

5-6 raspberries
a few drops of fresh lemon juice
sweetener of your choice

METHOD

• Pop the raspberries into a teacup and pour over hot boiling water

• Let the tea brew for a while 5 minutes or so, then squish them a little and stir in the lemon juice and sweetener

Put your feet up, sit back and enjoy!

Thank you sooo much for the inspiration and recipe Deliciously Elegant

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Tasty khichdi? Is that possible???

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Khichdi, an indian rice and dal staple dish. In my opinion, especially when I was younger a little bit bland and boring! But guess what? I’ve managed to change that as I’ve got older. I decided to “pimp it up!” with ultimate flavour.

As it stands alone khichdi is a very healthy and nutritious dish but the addition of spinach makes it super healthy! A great comfort food on these colder evenings and absolutely fantastic for weaning babies and toddlers…just reduce the salt intake for them.

INGREDIENTS

1 cup split mung dal
1 cup basmati rice
4-5 cups of water
1½ tsp salt or to taste
¼ tsp turmeric powder
1 tin of chopped tomatoes
1 onion finely chopped
2 garlic cloves crushed
4-5 cubes of frozen spinach
1 tbsp sunflower oil
¼ mustard seeds
¼ cumin seeds
Pinch of asafoetida
Pinch of sugar
1 tsp garam masala
2 tsp coriander & cumin powder
⅓ tsp chilli powder

METHOD

To make the khichdi base ~
• Combine and rinse the mung dal and rice a few times in a large bowl. In a large saucepan add this mung rice mix with the water, salt and turmeric. Bring to a boil and then gently simmer for 10 minutes

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• Stir occasionally and check if all the water is absorbed you may need to add a little. Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

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• For the spinach sauce ~ Heat up the oil along with mustard, cumin seeds and asafoetida. Once they start to sizzle and pop throw in the onion and garlic, sauté until onion becomes translucent

• Stir in the chopped tomatoes, garam masala, salt, cumin & corainder powder, chilli and sugar along with the frozen spinach

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• Mix well and simmer gently on a low heat for 10 minutes

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• Once sauce is done, simply pour it into the khichdi saucepan, stir and season with salt if needed

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Then you are ready to serve! With a little fresh yoghurt, enjoy!