Discover information about the power of Australian Native plants to create powerful remedies for sleep, gut health, metabolism, detoxification and more.
Anti-Inflammitea Curry
Please note this recipe is also super delicious if you substitute fish and fish stock for chicken and chicken stock or tofu and vegetable stock (and an optional 2 tbsp vegetarian oyster sauce)! If you would like to use chicken, just make sure you add it when you add the snow peas and broccoli! Ingredients: 4 garlic cloves, chopped 4 small green chillies, chopped 2 tbs finely chopped ginger 4 tbs Roogenic Anti-Inflammitea 2 tbs sunflower oil 2 brown onions, finely chopped 10 curry leaves 400ml can coconut milk 1 cup (250ml) fish stock* 150g snow peas 1 cup of broccoli 600g white fish (we used snapper) Juice of 2 limes Steamed basmati rice and coriander leaves, to serve *Change stock favour according to the flavour curry you are making. Method: Using a mortar and pestle, pound the garlic, chilli, ginger and Roogenic Anti-Inflammitea Tea into a paste. Heat oil in a deep frypan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add the Anti-Inflammitea curry paste, stirring, for 3-4 minutes until fragrant. Add curry leaves, coconut milk and stock, then bring to a simmer. Add snow peas and broccoli, stirring occasionally, for 10 minutes or until the liquid has slightly reduced. Add fish and cook for 4 minutes or until just cooked. Remove from heat. Season with lime juice and salt. Serve curry with rice, and top with coriander. SHOP FOR ROOGENIC NATIVE ANTI-INFLAMMITEA NOW
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Please note this recipe is also super delicious if you substitute fish and fish stock for chicken and chicken stock or tofu and vegetable stock (and an optional 2 tbsp vegetarian oyster sauce)! If you would like to use chicken, just make sure you add it when you add the snow peas and broccoli! Ingredients: 4 garlic cloves, chopped 4 small green chillies, chopped 2 tbs finely chopped ginger 4 tbs Roogenic Anti-Inflammitea 2 tbs sunflower oil 2 brown onions, finely chopped 10 curry leaves 400ml can coconut milk 1 cup (250ml) fish stock* 150g snow peas 1 cup of broccoli 600g white fish (we used snapper) Juice of 2 limes Steamed basmati rice and coriander leaves, to serve *Change stock favour according to the flavour curry you are making. Method: Using a mortar and pestle, pound the garlic, chilli, ginger and Roogenic Anti-Inflammitea Tea into a paste. Heat oil in a deep frypan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add the Anti-Inflammitea curry paste, stirring, for 3-4 minutes until fragrant. Add curry leaves, coconut milk and stock, then bring to a simmer. Add snow peas and broccoli, stirring occasionally, for 10 minutes or until the liquid has slightly reduced. Add fish and cook for 4 minutes or until just cooked. Remove from heat. Season with lime juice and salt. Serve curry with rice, and top with coriander. SHOP FOR ROOGENIC NATIVE ANTI-INFLAMMITEA NOW
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Golden Goodness Anti-Inflammatory Iced Tea
Makes 2 litres! Ingredients: 8 tsp Roogenic Anti-Inflammitea Tea 8 tsp Roogenic Lemon Myrtle Infused Honey 4 lemons, sliced into eights 8 sprigs on mint Method: Brew 8 tsp of Roogenic Anti-Inflammitea Tea with 1 litre of boiling water and allow it to steep for 10 minutes. Then remove the tea leaves, add the Roogenic honey, stir and then place the tea in the fridge to cool. Once cool add the slices of lemon to the Iced Tea brew. Pour the brew over ice using a ratio of 1-part ice to 1-part Roogenic Iced Tea. Garnish with a sprig of mint. SHOP FOR ROOGENIC NATIVE ANTI-INFLAMMITEA NOW
Read moreGolden Goodness Anti-Inflammatory Iced Tea
Makes 2 litres! Ingredients: 8 tsp Roogenic Anti-Inflammitea Tea 8 tsp Roogenic Lemon Myrtle Infused Honey 4 lemons, sliced into eights 8 sprigs on mint Method: Brew 8 tsp of Roogenic Anti-Inflammitea Tea with 1 litre of boiling water and allow it to steep for 10 minutes. Then remove the tea leaves, add the Roogenic honey, stir and then place the tea in the fridge to cool. Once cool add the slices of lemon to the Iced Tea brew. Pour the brew over ice using a ratio of 1-part ice to 1-part Roogenic Iced Tea. Garnish with a sprig of mint. SHOP FOR ROOGENIC NATIVE ANTI-INFLAMMITEA NOW
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Native Strawberry & Mint Iced Tea
Makes 2 litres! Ingredients: 8 tsp Roogenic Native Strawberry Tea. 1 punnet of strawberries (250g) 1 bunch of mint (60g) 4 tsp stevia (optional)* Method: Brew 8 tsp of Roogenic Native Strawberry Tea with 1 litre of boiling water and allow it to steep for 10 minutes. Then remove the tea leaves and place the tea in the fridge to cool. Thinly slice the strawberries and add them to the Iced Tea brew with the mint (set aside some for a garnish). Pour the brew over ice using a ratio of 1-part ice to 1-part Roogenic Iced Tea. Garnish with a sprig of mint. *NOTE: Stevia is an optional sweetener, but you can make it your own with honey, agave, raw sugar or coconut sugar instead. Make sure to add your preferred sweetener to the tea before it cools to allow it to dissolve. You can also adjust the amount of sweetener according to your taste preferences. SHOP FOR ROOGENIC NATIVE STRAWBERRY NOW
Read moreNative Strawberry & Mint Iced Tea
Makes 2 litres! Ingredients: 8 tsp Roogenic Native Strawberry Tea. 1 punnet of strawberries (250g) 1 bunch of mint (60g) 4 tsp stevia (optional)* Method: Brew 8 tsp of Roogenic Native Strawberry Tea with 1 litre of boiling water and allow it to steep for 10 minutes. Then remove the tea leaves and place the tea in the fridge to cool. Thinly slice the strawberries and add them to the Iced Tea brew with the mint (set aside some for a garnish). Pour the brew over ice using a ratio of 1-part ice to 1-part Roogenic Iced Tea. Garnish with a sprig of mint. *NOTE: Stevia is an optional sweetener, but you can make it your own with honey, agave, raw sugar or coconut sugar instead. Make sure to add your preferred sweetener to the tea before it cools to allow it to dissolve. You can also adjust the amount of sweetener according to your taste preferences. SHOP FOR ROOGENIC NATIVE STRAWBERRY NOW
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Watermelon & Rose Iced Tea with Lemon Myrtle
Makes 2.5 litres! Ingredients: 6 tsp Roogenic Lemon Myrtle & Rose Tea 500g watermelon 1 tsp rose water 4 tsp stevia (optional)* Method: Brew 6tsp of Roogenic Lemon Myrtle & Rose Tea with 750ml of boiling water and allow it to steep for 10 minutes. Then remove the tea leaves and place the tea in the fridge to cool. In a blender add all but a few slices of the watermelon chunks (making sure the green skin is removed). Blitz until you have watermelon juice – should be approx. 500ml of juice. Combine the brewed Roogenic Tea, with the watermelon juice and rose water. Mix well. Pour the brew over ice using a ratio of 1-part ice to 1-part Roogenic Iced Tea and you will have 2.5 litres of Watermelon & Rose Iced Tea. For extra flare when serving, garnish the glass with a small slice of watermelon, skin on. If you want to SHAKE THINGS UP you can blend the ice with your brew for more of a slush texture. *NOTE: Stevia is an optional sweetener, but you can make it your own with honey, agave, raw sugar or coconut sugar instead. Make sure to add your preferred sweetener to the tea before it cools to allow it to dissolve. You can also adjust the amount of sweetener according to your taste preferences. SHOP FOR ROOGENIC LEMON MYRTLE & ROSE NOW
Read moreWatermelon & Rose Iced Tea with Lemon Myrtle
Makes 2.5 litres! Ingredients: 6 tsp Roogenic Lemon Myrtle & Rose Tea 500g watermelon 1 tsp rose water 4 tsp stevia (optional)* Method: Brew 6tsp of Roogenic Lemon Myrtle & Rose Tea with 750ml of boiling water and allow it to steep for 10 minutes. Then remove the tea leaves and place the tea in the fridge to cool. In a blender add all but a few slices of the watermelon chunks (making sure the green skin is removed). Blitz until you have watermelon juice – should be approx. 500ml of juice. Combine the brewed Roogenic Tea, with the watermelon juice and rose water. Mix well. Pour the brew over ice using a ratio of 1-part ice to 1-part Roogenic Iced Tea and you will have 2.5 litres of Watermelon & Rose Iced Tea. For extra flare when serving, garnish the glass with a small slice of watermelon, skin on. If you want to SHAKE THINGS UP you can blend the ice with your brew for more of a slush texture. *NOTE: Stevia is an optional sweetener, but you can make it your own with honey, agave, raw sugar or coconut sugar instead. Make sure to add your preferred sweetener to the tea before it cools to allow it to dissolve. You can also adjust the amount of sweetener according to your taste preferences. SHOP FOR ROOGENIC LEMON MYRTLE & ROSE NOW
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Native Clarity Iced Tea With Passionfruit
Makes 2 litres! Ingredients: 8 tsp Native Clarity Tea 200g Passionfruit pulp (or 8 real passionfruit) 4 tsp Stevia (optional)* Method: Brew 8 tsp of Native Clarity Tea with 1 litre of boiling water and allow it to steep for 10 minutes. Remove the tea leaves and place the tea in the fridge to cool. Once cool, add the passionfruit pulp to the jug and stir. Pour the brew over ice using a ratio of 1-part ice to 1-part Roogenic Iced Tea and you will have 2 litres of liquid happiness. *NOTE: Stevia is an optional sweetener, but you can make it your own with honey, agave, raw sugar or coconut sugar instead. Make sure to add your preferred sweetener to the tea before it cools to allow it to dissolve. You can also adjust the amount of sweetener according to your taste preferences.
Read moreNative Clarity Iced Tea With Passionfruit
Makes 2 litres! Ingredients: 8 tsp Native Clarity Tea 200g Passionfruit pulp (or 8 real passionfruit) 4 tsp Stevia (optional)* Method: Brew 8 tsp of Native Clarity Tea with 1 litre of boiling water and allow it to steep for 10 minutes. Remove the tea leaves and place the tea in the fridge to cool. Once cool, add the passionfruit pulp to the jug and stir. Pour the brew over ice using a ratio of 1-part ice to 1-part Roogenic Iced Tea and you will have 2 litres of liquid happiness. *NOTE: Stevia is an optional sweetener, but you can make it your own with honey, agave, raw sugar or coconut sugar instead. Make sure to add your preferred sweetener to the tea before it cools to allow it to dissolve. You can also adjust the amount of sweetener according to your taste preferences.
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