Discover information about the power of Australian Native plants to create powerful remedies for sleep, gut health, metabolism, detoxification and more.
Anti-Inflammitea Butterfly Chicken
Prep Time: 10 minutes | Cooking Time: 60 minutes Note: The Chicken needs to be marinated 24 hours before cooking. Ingredients: 1 whole chicken, butterflied 2 brown onions, cut into quarters 4 potatoes, cut into eights Ingredients (Marinade): 4 tsp of Roogenic Anti-Inflammitea tea (grinded between fingers) 2 tablespoon coconut oil or duck/goose fat 2 tsp Roogenic raw honey 2 lemons, sliced and juiced 2 tsp Roogenic Pepperberries, ground Optional: 1/2 tsp extra of Roogenic Lemon Myrtle spice 1 tsp salt Method: Make the marinade 24 hours before cooking the chicken. In a large mixing bowl, start by mixing all the marinade ingredients together including the Roogenic Anti-Inflammitea Tea. In a deep baking dish, place onions and potatoes on the base and the butterflied chicken on top. Then generously marinade the chicken and vegetables with the marinade, wrap the baking dish in plastic wrap and leave it to sit in the fridge for approximately 24 hours. Before cooking, preheat the oven to 160 degrees. Remove the plastic wrap from the baking tray and cover with foil, bake for 40 minutes covered. After 40 minutes remove the foil and bake for a further 20-30 minutes uncovered or until the chicken is cooked. Enjoy! SHOP FOR ROOGENIC NATIVE ANTI-INFLAMMITEA NOW
Read moreAnti-Inflammitea Butterfly Chicken
Prep Time: 10 minutes | Cooking Time: 60 minutes Note: The Chicken needs to be marinated 24 hours before cooking. Ingredients: 1 whole chicken, butterflied 2 brown onions, cut into quarters 4 potatoes, cut into eights Ingredients (Marinade): 4 tsp of Roogenic Anti-Inflammitea tea (grinded between fingers) 2 tablespoon coconut oil or duck/goose fat 2 tsp Roogenic raw honey 2 lemons, sliced and juiced 2 tsp Roogenic Pepperberries, ground Optional: 1/2 tsp extra of Roogenic Lemon Myrtle spice 1 tsp salt Method: Make the marinade 24 hours before cooking the chicken. In a large mixing bowl, start by mixing all the marinade ingredients together including the Roogenic Anti-Inflammitea Tea. In a deep baking dish, place onions and potatoes on the base and the butterflied chicken on top. Then generously marinade the chicken and vegetables with the marinade, wrap the baking dish in plastic wrap and leave it to sit in the fridge for approximately 24 hours. Before cooking, preheat the oven to 160 degrees. Remove the plastic wrap from the baking tray and cover with foil, bake for 40 minutes covered. After 40 minutes remove the foil and bake for a further 20-30 minutes uncovered or until the chicken is cooked. Enjoy! SHOP FOR ROOGENIC NATIVE ANTI-INFLAMMITEA NOW
Read more
Native Happiness Pina Colada
Ingredients: 500ml (2 cups) Roogenic Native Happiness Tea, brewed and chilled 125ml (½ cup) white rum 125ml (½ cup) coconut cream 2 tablespoons finely chopped palm sugar ½ cups of pineapple pieces 1 cup crushed ice Crushed ice, extra, to serve Method: Place Roogenic Native Happiness Tea, rum, coconut cream, palm sugar, pineapple chunks and ice in the jug of a blender and blend until smooth. Transfer to a serving jug and serve immediately over crushed ice. SHOP FOR ROOGENIC NATIVE HAPPINESS NOW
Read moreNative Happiness Pina Colada
Ingredients: 500ml (2 cups) Roogenic Native Happiness Tea, brewed and chilled 125ml (½ cup) white rum 125ml (½ cup) coconut cream 2 tablespoons finely chopped palm sugar ½ cups of pineapple pieces 1 cup crushed ice Crushed ice, extra, to serve Method: Place Roogenic Native Happiness Tea, rum, coconut cream, palm sugar, pineapple chunks and ice in the jug of a blender and blend until smooth. Transfer to a serving jug and serve immediately over crushed ice. SHOP FOR ROOGENIC NATIVE HAPPINESS NOW
Read more
Native Happiness Iced Tea
Basic Brewing Instructions Add 1 large teaspoon to 500ml of boiling water, allow to brew for 10-15 minutes. Drink tea hot or set aside to chill. The tea leaves can be re-brewed up to 3 times. Our Famous Roogenic Iced Tea Recipe Remove the Basic Brew from the fridge. Add 1/2-1 teaspoon of fresh lemon juice per cup, according to taste. Add 1-2 teaspoons of honey per cup, according to taste. We use our Roogenic Australian Honey & Lemon Myrtle. 1 teaspoon of tea per 500ml of water will make 2 cups of tea, so you will need double the amount of lemon juice and honey for a full brew. SHOP FOR ROOGENIC NATIVE HAPPINESS TEA NOW
Read moreNative Happiness Iced Tea
Basic Brewing Instructions Add 1 large teaspoon to 500ml of boiling water, allow to brew for 10-15 minutes. Drink tea hot or set aside to chill. The tea leaves can be re-brewed up to 3 times. Our Famous Roogenic Iced Tea Recipe Remove the Basic Brew from the fridge. Add 1/2-1 teaspoon of fresh lemon juice per cup, according to taste. Add 1-2 teaspoons of honey per cup, according to taste. We use our Roogenic Australian Honey & Lemon Myrtle. 1 teaspoon of tea per 500ml of water will make 2 cups of tea, so you will need double the amount of lemon juice and honey for a full brew. SHOP FOR ROOGENIC NATIVE HAPPINESS TEA NOW
Read more
Native Happiness Cookies
Ingredients 1/2 cup coconut oil 1 cup caster sugar 1/3 cup almond milk 1 teaspoon vanilla extract 2 cups plain flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup vegan dark chocolate chips 3 teaspoons Roogenic Native Happiness Tea, ground Method Pre-heat oven to 180 Thoroughly mix together coconut oil and sugar, then add almond milk and vanilla. In a separate bowl mix flour, baking soda and baking powder. Combine wet and dry ingredients, once well mixed add chocolate and Roogenic Native Happiness tea Roll mixer into tablespoon sized balls, place evenly on baking tray, flatten slightly. Bake for 7-10 minutes. SHOP FOR NATIVE HAPPINESS NOW
Read moreNative Happiness Cookies
Ingredients 1/2 cup coconut oil 1 cup caster sugar 1/3 cup almond milk 1 teaspoon vanilla extract 2 cups plain flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup vegan dark chocolate chips 3 teaspoons Roogenic Native Happiness Tea, ground Method Pre-heat oven to 180 Thoroughly mix together coconut oil and sugar, then add almond milk and vanilla. In a separate bowl mix flour, baking soda and baking powder. Combine wet and dry ingredients, once well mixed add chocolate and Roogenic Native Happiness tea Roll mixer into tablespoon sized balls, place evenly on baking tray, flatten slightly. Bake for 7-10 minutes. SHOP FOR NATIVE HAPPINESS NOW
Read more
Native Strawberry Cheesecakes
Serves: 12 Prep Time: 30 Minutes Set Time: Minimum 3 Hours Ingredients: 250g plain sweet biscuits, crushed 125g macadamia nuts, toasted and crushed 50g shredded coconut, toasted 200g salted butter, melted 1½ cups caster sugar 3½ gelatine sheets 500g cream cheese, softened 3 tablespoons Roogenic Native Strawberry Tea, ground 1 tablespoon vanilla extract 600ml cream Method In a large bowl, place crushed biscuits, macadamia nuts, coconut, butter and ½ cup of the caster sugar. Stir until all ingredients are completely combined. In a 26cm round spring form pan (or miniature spring form pans) press crumbs firmly into the bottom to form the base. Place pan in the fridge to chill until your filling is ready. Place gelatine leaves in a bowl and cover with cold water, allow to soften. Once softened, squeeze out excess water and place in a small saucepan, add 3 tablespoons of water. Over low heat melt the gelatine. Take off heat and set aside to cool. Place cream cheese, remaining sugar, Roogenic Native Strawberry Tea and vanilla in the bowl for your stand mixer. If not using a stand mixer place in a large bowl. Beat until mixture is very smooth and creamy. Slowly add the now cooled (but still liquid) gelatine to the cream cheese mixture, turn the speed up and keep beating on high for 5 minutes. Reduce speed and slowly pour in the cream, continue to beat until well combined. Remove base from the fridge and pour in cheesecake filling. Place cheesecake in fridge for a minimum of 3 hours to allow to set. Dust with Roogenic Native Strawberry Tea leaves before serving. SHOP FOR NATIVE STRAWBERRY TEA NOW
Read moreNative Strawberry Cheesecakes
Serves: 12 Prep Time: 30 Minutes Set Time: Minimum 3 Hours Ingredients: 250g plain sweet biscuits, crushed 125g macadamia nuts, toasted and crushed 50g shredded coconut, toasted 200g salted butter, melted 1½ cups caster sugar 3½ gelatine sheets 500g cream cheese, softened 3 tablespoons Roogenic Native Strawberry Tea, ground 1 tablespoon vanilla extract 600ml cream Method In a large bowl, place crushed biscuits, macadamia nuts, coconut, butter and ½ cup of the caster sugar. Stir until all ingredients are completely combined. In a 26cm round spring form pan (or miniature spring form pans) press crumbs firmly into the bottom to form the base. Place pan in the fridge to chill until your filling is ready. Place gelatine leaves in a bowl and cover with cold water, allow to soften. Once softened, squeeze out excess water and place in a small saucepan, add 3 tablespoons of water. Over low heat melt the gelatine. Take off heat and set aside to cool. Place cream cheese, remaining sugar, Roogenic Native Strawberry Tea and vanilla in the bowl for your stand mixer. If not using a stand mixer place in a large bowl. Beat until mixture is very smooth and creamy. Slowly add the now cooled (but still liquid) gelatine to the cream cheese mixture, turn the speed up and keep beating on high for 5 minutes. Reduce speed and slowly pour in the cream, continue to beat until well combined. Remove base from the fridge and pour in cheesecake filling. Place cheesecake in fridge for a minimum of 3 hours to allow to set. Dust with Roogenic Native Strawberry Tea leaves before serving. SHOP FOR NATIVE STRAWBERRY TEA NOW
Read more