pomegranate lavender iced tea

A double dose of antioxidants, brewed lavender black tea and pomegranate juice make a powerful pair!

Pomegranate Lavender Iced Tea ~ A double dose of antioxidants!

In the hot summer months we tend to forget about drinking tea for optimal health.  Tea of all kinds, green, black or white all have extremely high amounts of antioxidants making it one of my favorite superfoods…superdrink I guess I should say!  Tea contains polyphenols, which is an antioxidant that protects our cells from damage and stress.  While green tea contains more polyphenols than black tea, regular consumption of black tea may lower risk of heart disease and diabetes.

I brewed Earl Grey black tea infused with lavender flowers for more of an aromatic flavor however, you can use any tea you prefer!  Added citrus fruit, berries and apples give this iced tea an added dose of flavor and nutrients!

pomegranate lavender iced tea
Recipe type: Drinks
Serves: 2
  • 2 cups water
  • 3 teaspoons loose tea leaves (or 2 tea bags)
  • 1 tablespoon of sugar or your preferred sweetener (optional)
  • 1 cup pomegranate juice
  • 1 lime, sliced
  • 1 apple, sliced
  • ½ orange, sliced
  • 4 strawberries, halved
  1. Boil water and steep tea for 3-5 minutes. Remove tea leaves or tea bags, stir in sweetener and place in the refrigerator to cool. Once cooled, stir in pomegranate juice and fruit. Pour over ice and enjoy!

Pomegranate Lavender Iced Tea ~ A double dose of antioxidants!

For an adult version, add a little sweet summer red wine to the mix!

almond butter cups ~vegan~

A recent study was published in the Journal of Nutrition stating that an increase of polyphenol intake is associated with a 30% reduction in mortality.  Great news!

But, what actually is a polyphenol?

A polyphenol is a natural compound found in fruit, vegetables, tea, nuts, legumes and coffee.  They contain antioxidant, anti-inflammatory and anticarcinogenic effects.  This trifecta keeps our cells, and in turn, our bodies running strong and able to fend off disease.

According to the Journal of the American College of Nutrition, the foods with the highest polyphenol content include:

blueberries, elderberries, chokeberries, currants, cherries, strawberries, blackberries, raspberries, flax seed meal, black/green tea, cocoa powder, coffee, red wine  and dark chocolate!!!

(coffee, red wine and dark chocolate…woot woot!!!)

Here is a recipe for almond butter cups…you know, just in case you need to up your polyphenol intake :)

almond butter cups ~vegan, raw cacao~

Almond Butter Cups

(makes 6 gigantic cups!)

3/4 cup raw cacao powder

1/2 cup coconut oil (melted)

1/4 cup pure maple syrup

6 tablespoons almond butter

coarse sea salt

-Whisk together cacao powder, melted coconut oil and maple syrup.

-Pour a thin layer into a muffin tin.  You can use cupcake liners if desired.

-Place muffin tin into the freezer for 5 minutes.

-Remove and place a dollop of almond butter in the center of each cup.  Cover by pouring remaining cacao mixture over top.

-Return to the freezer for another 2 minutes allowing the tops to become semi-solid.  Remove from the freezer and sprinkle a small pinch of coarse sea salt to each cup.

-Return to the freezer for another 5-10 minutes or until solid.