tonight has been a sight to behold! the super moon/blood moon total eclipse was phenomenal. i am so honored to have witnessed it’s beauty.
in honor of the blood moon, tonight’s recipe comes from judita wignall, author of two raw cookbooks.
ruby red (blood red!) hibiscus ginger & honey tea
4 cups spring (or filtered) water
3 tablespoons dried crushed hibiscus flowers
4 teaspoons ginger juice*
1/3 cup raw honey
lemon or lime wedge for garnish
1. place boiling water & hibiscus leaves in a glass jar, let steep for 10 minutes
2. Pour tea through a strainer, allow to cool to room temperature.
3. Stir in raw honey & ginger juice.
4. Serve warm or chilled. May garnish with lemon or lime wedge.
*to make ginger juice, run ginger through a juicer or grate ginger and squeeze through a nut milk bag.
this tea is incredibly refreshing and packed with vitamin c from the hibiscus flowers. it is a great health tonic for the summertime, because hibiscus is naturally cooling to the body, but it also serves as a great wintertime drink because of it’s vitamin c levels! “ginger is a powerful anti-inflammatory and is beneficial for circulation, arthritis, nausea, lessening cold and flu symptoms…” (from here). raw honey is another superpower in my book. it is anti-fungal, anti-bacterial and anti-microbial. i will be sipping on this tea all year round!