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Roogenic Vegan Anti-Inflammitea Pumpkin Soup
Serves: 4 | Prep Time: 30 minutes | Cook Time: 45 minutes Ingredients: 2 tablespoon olive oil 1 onion, chopped 2 cloves garlic, peeled and minced finely 6 cups vegetable broth 1kg pumpkin, skin removed, cut into 4-6cm cubes. 1 cup raw cashews (plus extra for garnish) 3 tablespoons Roogenic Anti-Inflammitea Tea 3 teaspoons salt A handful of parsley roughly chopped. Method: Soak the cashew nuts by placing the cashews in a bowl and covering them with water by an inch, soak at room temp for up to 4 hours. If you're in a hurry you can soak them for 15 minutes in very hot but not boiling water. In a large pot over medium high heat, sauté onions in oil until they are soft and translucent. Add minced garlic and cook for 1-2 minutes more. Turn heat down to medium-low and add vegetable broth, Roogenic Anti-Inflammitea Tea and pumpkin to the pot. Bring to a simmer and cook for 30-45 minutes (or until the pumpkin is tender). Add the soaked cashew nuts. In small batches, place batches of the soup in a blender and blend until smooth. Repeat this step until you have pureed all the pumpkin soup. Once pureed add the salt and mix through the pumpkin soup mix. To serve garnish with some crushed cashews and a sprinkle of parsley. SHOP FOR ROOGENIC AMTI-INFLAMMITEA NOW
Read moreRoogenic Vegan Anti-Inflammitea Pumpkin Soup
Serves: 4 | Prep Time: 30 minutes | Cook Time: 45 minutes Ingredients: 2 tablespoon olive oil 1 onion, chopped 2 cloves garlic, peeled and minced finely 6 cups vegetable broth 1kg pumpkin, skin removed, cut into 4-6cm cubes. 1 cup raw cashews (plus extra for garnish) 3 tablespoons Roogenic Anti-Inflammitea Tea 3 teaspoons salt A handful of parsley roughly chopped. Method: Soak the cashew nuts by placing the cashews in a bowl and covering them with water by an inch, soak at room temp for up to 4 hours. If you're in a hurry you can soak them for 15 minutes in very hot but not boiling water. In a large pot over medium high heat, sauté onions in oil until they are soft and translucent. Add minced garlic and cook for 1-2 minutes more. Turn heat down to medium-low and add vegetable broth, Roogenic Anti-Inflammitea Tea and pumpkin to the pot. Bring to a simmer and cook for 30-45 minutes (or until the pumpkin is tender). Add the soaked cashew nuts. In small batches, place batches of the soup in a blender and blend until smooth. Repeat this step until you have pureed all the pumpkin soup. Once pureed add the salt and mix through the pumpkin soup mix. To serve garnish with some crushed cashews and a sprinkle of parsley. SHOP FOR ROOGENIC AMTI-INFLAMMITEA NOW
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Roogenic Iced Tea Popsicles
Serves: 4 | Prep Time: 15 minutes Ingredients: 1 tsp of your favourite Roogenic Tea 500ml of hot boiling water 2 tsp stevia (or use your preferred sweetener) 1 cup of frozen fruit pieces (we used mixed berries) Method: Brew tea according to Roogenic jar. You can make one flavour, or you can mix your favourite Roogenic tea blends. When the tea is still hot, add the stevia and stir until dissolved. Set aside and chill completely in the refrigerator. Pour the tea into ice pop moulds with your chosen frozen fruit and freeze until solid. Remove from the moulds by running a bit of warm water over it and pulling each pop out. SHOP FOR NATIVE STRAWBERRY TEA NOW
Read moreRoogenic Iced Tea Popsicles
Serves: 4 | Prep Time: 15 minutes Ingredients: 1 tsp of your favourite Roogenic Tea 500ml of hot boiling water 2 tsp stevia (or use your preferred sweetener) 1 cup of frozen fruit pieces (we used mixed berries) Method: Brew tea according to Roogenic jar. You can make one flavour, or you can mix your favourite Roogenic tea blends. When the tea is still hot, add the stevia and stir until dissolved. Set aside and chill completely in the refrigerator. Pour the tea into ice pop moulds with your chosen frozen fruit and freeze until solid. Remove from the moulds by running a bit of warm water over it and pulling each pop out. SHOP FOR NATIVE STRAWBERRY TEA NOW
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Native Strawberry Hot Cross Buns
Serves: 8-12 | Prep Time: 15 minutes | Cook Time: 25 minutes Ingredients: Dough: 1½ cups milk, lukewarm 1 tbsp active dry yeast ½ cup sugar 3 tbsp Roogenic Native Strawberry Tea, ground 4 - 4½ cups plain flour ½ tsp salt 2 eggs 4 tbsp (1/2 stick) butter, softened ½ cup raisins Syrup glaze: ¼ cup water ¼ cup sugar For the piping: 1/2 cup (65g) plain flour 100ml water* Method: In a small bowl, combine the lukewarm milk, sugar and yeast. Stir and let it rest for about 10 minutes until the yeast becomes frothy. In the bowl of your mixer, add 4 cups of flour, Roogenic Native Strawberry Tea, salt and mix for a bit. Add the eggs and butter to the yeast mixture and stir. Pour the yeast mixture over the flour and using the dough hook attachment mix for about five minutes. Add raisins and continue mixing for another minute. If the dough is too wet, add more flour as needed (it should be quite soft and elastic). When it doesn't stick to the bowl, you have the perfect mixture. Place the dough in a plastic bowl, cover with a damp towel and let it rise for a couple hours or until doubled the dough has doubled in size. Preheat oven to 190° C. Line a 12x16 inches baking sheet with parchment paper. Clean and flour your work surface; cut the dough into 15 equal pieces and roll each one. Place the rolls in the pan and cover with a clean damp towel and let them rest for another 30 minutes or until doubled in size. Make the piping by sifting the flour into a bowl and adding enough water to make a paste. Pipe the crosses onto the buns using a piping bag or a glad bag with the end snipped off. Bake for about 20 to 25 minutes or until golden brown. Meanwhile, get started on the syrup by mixing the sugar with the water in a sauce pan and bring to a boil over low heat. Continue boiling for another minute or until syrup thickens a little. Set aside. When the buns are out of the oven, brush with the sugar syrup and allow them sit for 5 minutes. Enjoy. SHOP FOR NATIVE STRAWBERRY TEA NOW
Read moreNative Strawberry Hot Cross Buns
Serves: 8-12 | Prep Time: 15 minutes | Cook Time: 25 minutes Ingredients: Dough: 1½ cups milk, lukewarm 1 tbsp active dry yeast ½ cup sugar 3 tbsp Roogenic Native Strawberry Tea, ground 4 - 4½ cups plain flour ½ tsp salt 2 eggs 4 tbsp (1/2 stick) butter, softened ½ cup raisins Syrup glaze: ¼ cup water ¼ cup sugar For the piping: 1/2 cup (65g) plain flour 100ml water* Method: In a small bowl, combine the lukewarm milk, sugar and yeast. Stir and let it rest for about 10 minutes until the yeast becomes frothy. In the bowl of your mixer, add 4 cups of flour, Roogenic Native Strawberry Tea, salt and mix for a bit. Add the eggs and butter to the yeast mixture and stir. Pour the yeast mixture over the flour and using the dough hook attachment mix for about five minutes. Add raisins and continue mixing for another minute. If the dough is too wet, add more flour as needed (it should be quite soft and elastic). When it doesn't stick to the bowl, you have the perfect mixture. Place the dough in a plastic bowl, cover with a damp towel and let it rise for a couple hours or until doubled the dough has doubled in size. Preheat oven to 190° C. Line a 12x16 inches baking sheet with parchment paper. Clean and flour your work surface; cut the dough into 15 equal pieces and roll each one. Place the rolls in the pan and cover with a clean damp towel and let them rest for another 30 minutes or until doubled in size. Make the piping by sifting the flour into a bowl and adding enough water to make a paste. Pipe the crosses onto the buns using a piping bag or a glad bag with the end snipped off. Bake for about 20 to 25 minutes or until golden brown. Meanwhile, get started on the syrup by mixing the sugar with the water in a sauce pan and bring to a boil over low heat. Continue boiling for another minute or until syrup thickens a little. Set aside. When the buns are out of the oven, brush with the sugar syrup and allow them sit for 5 minutes. Enjoy. SHOP FOR NATIVE STRAWBERRY TEA NOW
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Lemon Myrtle & Rose Bubble Tea
Serves: 4 | Prep Time: 5 minutes | Cook Time: 10 minutes Ingredients: 1 litre milk (or milk alternative) 8 tsp Roogenic Lemon Myrtle 2-4 tbsp Roogenic Lemon Myrtle Honey 1 cup ready-made bubble tea jellies. Method: Cook bubble tea jellies as specified by the packet. Once cooked set aside. In a large saucepan, add the milk of your choice, Roogenic Lemon Myrtle & Roogenic Lemon Myrtle Honey. While stirring, heat the milk until it is nearly boiling. Then, turn off the heat and let it sit for 10 minutes. Strain the milk mixture reserving the liquid. Add bubble tea jellies to the bottom of your glass and top with the Lemon Myrtle & Rose Tea infused milk. Notes: Use any milk that you prefer. If using soy or almond milk, we recommend using the barista variety. Adjust and swap out sweetener according to personal preference. Agave, Caster Sugar or Stevia make for delicious alternatives. SHOP FOR LEMON MYRTLE NOW
Read moreLemon Myrtle & Rose Bubble Tea
Serves: 4 | Prep Time: 5 minutes | Cook Time: 10 minutes Ingredients: 1 litre milk (or milk alternative) 8 tsp Roogenic Lemon Myrtle 2-4 tbsp Roogenic Lemon Myrtle Honey 1 cup ready-made bubble tea jellies. Method: Cook bubble tea jellies as specified by the packet. Once cooked set aside. In a large saucepan, add the milk of your choice, Roogenic Lemon Myrtle & Roogenic Lemon Myrtle Honey. While stirring, heat the milk until it is nearly boiling. Then, turn off the heat and let it sit for 10 minutes. Strain the milk mixture reserving the liquid. Add bubble tea jellies to the bottom of your glass and top with the Lemon Myrtle & Rose Tea infused milk. Notes: Use any milk that you prefer. If using soy or almond milk, we recommend using the barista variety. Adjust and swap out sweetener according to personal preference. Agave, Caster Sugar or Stevia make for delicious alternatives. SHOP FOR LEMON MYRTLE NOW
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Australian Turmeric Latte
Serves: 4 | Prep Time: 5 minutes | Cook Time: 10 minutes Ingredients: 1 litre almond milk - the barista variety. (or other milk varieties) 8 tsp Roogenic Native Anti-Inflammitea Tea 2cm cube ginger, roughly sliced 2 tsp garam masala 2 tsp five spice 2-4 tbsp Roogenic Lemon Myrtle Honey Method: In a large saucepan, add the milk of your choice, Roogenic Native Anti-Inflammitea, ginger, garam masala, five spice & Roogenic Lemon Myrtle Honey. While stirring, heat the milk until it is nearly boiling and then turn off the heat and let it sit for 10 minutes. Drain (Strain) the milk mixture and enjoy your gorgeous Australian Turmeric Latte. Notes: Use any milk that you prefer. If using soy or almond milk, we recommend using the barista variety. Adjust and swap out sweetener according to personal preference. Agave, Caster Sugar or Stevia make for delicious alternatives. SHOP FOR ANTI-INFLAMMITEA NOW
Read moreAustralian Turmeric Latte
Serves: 4 | Prep Time: 5 minutes | Cook Time: 10 minutes Ingredients: 1 litre almond milk - the barista variety. (or other milk varieties) 8 tsp Roogenic Native Anti-Inflammitea Tea 2cm cube ginger, roughly sliced 2 tsp garam masala 2 tsp five spice 2-4 tbsp Roogenic Lemon Myrtle Honey Method: In a large saucepan, add the milk of your choice, Roogenic Native Anti-Inflammitea, ginger, garam masala, five spice & Roogenic Lemon Myrtle Honey. While stirring, heat the milk until it is nearly boiling and then turn off the heat and let it sit for 10 minutes. Drain (Strain) the milk mixture and enjoy your gorgeous Australian Turmeric Latte. Notes: Use any milk that you prefer. If using soy or almond milk, we recommend using the barista variety. Adjust and swap out sweetener according to personal preference. Agave, Caster Sugar or Stevia make for delicious alternatives. SHOP FOR ANTI-INFLAMMITEA NOW
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