Discover information about the power of Australian Native plants to create powerful remedies for sleep, gut health, metabolism, detoxification and more.
Strawberry Sangria
Serves 4Ingredients: 4 tsp Roogenic Native Strawberry Tea (or 8 tea bags) 750ml boiling water 2 oranges 200g strawberries 20g dried quandongs (optional) sweetener of your choice Method: Partially rehydrate quandongs by placing them in cold water for 30 minutes. Prepare your concentrate by steeping the Native Strawberry Tea in hot water. Let it sit for at least 15 minute, sweeten if desired. Strain and chill. Zest and juice the oranges. Slice strawberries. In a pitcher, pour in the tea concentrate and stir in the orange juice, zest and fruit. Chill for an hour to let the flavours impart. Pour over ice. Tip: Use fruit that is seasonally available to you.
Read moreStrawberry Sangria
Serves 4Ingredients: 4 tsp Roogenic Native Strawberry Tea (or 8 tea bags) 750ml boiling water 2 oranges 200g strawberries 20g dried quandongs (optional) sweetener of your choice Method: Partially rehydrate quandongs by placing them in cold water for 30 minutes. Prepare your concentrate by steeping the Native Strawberry Tea in hot water. Let it sit for at least 15 minute, sweeten if desired. Strain and chill. Zest and juice the oranges. Slice strawberries. In a pitcher, pour in the tea concentrate and stir in the orange juice, zest and fruit. Chill for an hour to let the flavours impart. Pour over ice. Tip: Use fruit that is seasonally available to you.
Read more
Mango Mimosa
Serves 4Ingredients: 2 tsp Native Clarity Tea (or 4 tea bags) 500ml of boiling water 250g mango puree (or 1 large mango) 250g orange juice orange zest 1 cup ice sweetener (optional) Method: Prepare your concentrate by steeping the Native Clarity Tea in hot water. Let it sit for at least 15 minutes. Strain and chill. Zest and juice your oranges. Slice mangoes and puree the fruit with the tea concentrate, orange juice, zest, ice and sweetener, if desired, in a blender or food processor. Serve cold.
Read moreMango Mimosa
Serves 4Ingredients: 2 tsp Native Clarity Tea (or 4 tea bags) 500ml of boiling water 250g mango puree (or 1 large mango) 250g orange juice orange zest 1 cup ice sweetener (optional) Method: Prepare your concentrate by steeping the Native Clarity Tea in hot water. Let it sit for at least 15 minutes. Strain and chill. Zest and juice your oranges. Slice mangoes and puree the fruit with the tea concentrate, orange juice, zest, ice and sweetener, if desired, in a blender or food processor. Serve cold.
Read more
Frozen Hibiscus Iced Tea
Ingredients 1 tsp Roogenic Native Detox Tea (or 2 tea bags) 1 tsp Roogenic Native Relief Tea (or 2 tea bags) 500ml of boiling water 3 T Roogenic Lemon Myrtle Honey (or sweetener of your choice) Handful of mint 2 Limes (juiced) 400ml of ice (or enough for desired consistency) Rosella (6 for garnish) Method 1. Brew both the Native Detox Tea and Native Relief Tea in 500ml of boiling water. Stir through Roogenic Honey or sweetener of your choice and set aside to cool in the fridge. 2. Blend together the tea concentrate with mint, lime & ice to create a slush. 3. Scoop the concoction into glasses and garnish with rosella. Serve immediately.TIP: Add frozen tea to achieve an extra-slushy texture!
Read moreFrozen Hibiscus Iced Tea
Ingredients 1 tsp Roogenic Native Detox Tea (or 2 tea bags) 1 tsp Roogenic Native Relief Tea (or 2 tea bags) 500ml of boiling water 3 T Roogenic Lemon Myrtle Honey (or sweetener of your choice) Handful of mint 2 Limes (juiced) 400ml of ice (or enough for desired consistency) Rosella (6 for garnish) Method 1. Brew both the Native Detox Tea and Native Relief Tea in 500ml of boiling water. Stir through Roogenic Honey or sweetener of your choice and set aside to cool in the fridge. 2. Blend together the tea concentrate with mint, lime & ice to create a slush. 3. Scoop the concoction into glasses and garnish with rosella. Serve immediately.TIP: Add frozen tea to achieve an extra-slushy texture!
Read more
Wattleseed & Chocolate Cookies
Ingredients: 225g butter, softened 110g caster sugar 275g plain flour 2 tsp Roogenic Wattleseeds ½ cup choc chips Method: Heat the oven to 170C (fan-forced). Cream the butter in a large bowl with a wooden spoon or a food mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the Roogenic Wattleseeds and choc chips. Bring the mixture together with your hands until it forms a dough. Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don’t need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving. SHOP FOR ROOGENIC LEMON MYRTLE NOW
Read moreWattleseed & Chocolate Cookies
Ingredients: 225g butter, softened 110g caster sugar 275g plain flour 2 tsp Roogenic Wattleseeds ½ cup choc chips Method: Heat the oven to 170C (fan-forced). Cream the butter in a large bowl with a wooden spoon or a food mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the Roogenic Wattleseeds and choc chips. Bring the mixture together with your hands until it forms a dough. Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don’t need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving. SHOP FOR ROOGENIC LEMON MYRTLE NOW
Read more
Aniseed Myrtle Anzac Cookies
Ingredients: 1 cup plain flour 1 cup rolled oats 1 cup brown sugar 2 tsp Roogenic Aniseed Myrtle, grounded 1/2 cup coconut 125g butter 2 tbs golden syrup 1 tbs water 1/2 tsp bicarbonate of soda Method: Preheat fan-forced over to 175C. Sift the flour into a bowl. Add the sugar, rolled oats, Roogenic Aniseed Myrtle and coconut. In a saucepan melt the butter, once mantled add the golden syrup and water. Once combined add the bicarbonate soda and stir until well combined. Add the liquid to the dry ingredients and mix until well combined. Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don’t need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving. SHOP FOR ROOGENIC WATTLESEED NOW
Read moreAniseed Myrtle Anzac Cookies
Ingredients: 1 cup plain flour 1 cup rolled oats 1 cup brown sugar 2 tsp Roogenic Aniseed Myrtle, grounded 1/2 cup coconut 125g butter 2 tbs golden syrup 1 tbs water 1/2 tsp bicarbonate of soda Method: Preheat fan-forced over to 175C. Sift the flour into a bowl. Add the sugar, rolled oats, Roogenic Aniseed Myrtle and coconut. In a saucepan melt the butter, once mantled add the golden syrup and water. Once combined add the bicarbonate soda and stir until well combined. Add the liquid to the dry ingredients and mix until well combined. Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don’t need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving. SHOP FOR ROOGENIC WATTLESEED NOW
Read more