Discover information about the power of Australian Native plants to create powerful remedies for sleep, gut health, metabolism, detoxification and more.
Baked Salmon with Native Detox
Ingredients: 2 salmon fillets (about 200g-250g each) 1 Tablespoon Roogenic Native Detox, milled 1 bunch asparagus ½ small zucchini 8 cherry tomatoes 1 lemon 1 clove of garlic, peeled 2 Tablespoons of olive oil Salt and pepper Baking paper Method: Preheat oven to 190°C. Slice the asparagus, zucchini, cherry tomatoes, garlic and lemons thinly. Tear a large length of baking paper (approximately 60cm) and fold in half. On the first half of the baking paper, place the vegetables and garlic in the center (leaving the second half of the baking paper empty). Add the lemon on top of the vegetables and then the salmon. Finish by sprinkling the Roogenic Native Detox Tea, salt and olive oil on top of the fish. Wrap up your parcel by folding the baking paper in half again and sealing each open end with a fold. Repeat these steps for your second piece of fish. Place both pieces of fish on a baking tray and bake for 15-20 minutes (depending on how thick your salmon fillets are). Unwrap the parcel and season with salt and pepper. Click here to learn more about the Roogenic Native Detox Tea. SHOP FOR ROOGENIC NATIVE DETOX NOW
Read moreBaked Salmon with Native Detox
Ingredients: 2 salmon fillets (about 200g-250g each) 1 Tablespoon Roogenic Native Detox, milled 1 bunch asparagus ½ small zucchini 8 cherry tomatoes 1 lemon 1 clove of garlic, peeled 2 Tablespoons of olive oil Salt and pepper Baking paper Method: Preheat oven to 190°C. Slice the asparagus, zucchini, cherry tomatoes, garlic and lemons thinly. Tear a large length of baking paper (approximately 60cm) and fold in half. On the first half of the baking paper, place the vegetables and garlic in the center (leaving the second half of the baking paper empty). Add the lemon on top of the vegetables and then the salmon. Finish by sprinkling the Roogenic Native Detox Tea, salt and olive oil on top of the fish. Wrap up your parcel by folding the baking paper in half again and sealing each open end with a fold. Repeat these steps for your second piece of fish. Place both pieces of fish on a baking tray and bake for 15-20 minutes (depending on how thick your salmon fillets are). Unwrap the parcel and season with salt and pepper. Click here to learn more about the Roogenic Native Detox Tea. SHOP FOR ROOGENIC NATIVE DETOX NOW
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Native Strawberry Scones
Ingredients 2 tbsps Native Strawberry Tea, ground 3 cups self-raising flour 1 cup whipping cream 1 cup lemonade 1 tbsp milk 100g strawberries, roughly chopped 1 egg white, for egg wash Method Preheat oven to 225 degrees or 200 degrees fan forces. Line a large tray with baking paper or spray with oil (alternatively, do the same with a muffin tray). In a large bowl, sift flour. In a separate bowl combine the lemonade and cream. Now gently fold in the flour, strawberries and the Roogenic Native Strawberry Tea until the mixture has just combined. The dough should be soft and only slightly sticky. Place the dough on a lightly floured bench, and using a knife or a small cookie cutter cut the dough to the desired size (we cut into 5cm cubes). Place the scones on a baking tray (or you can place them into a muffin tray) and brush egg wash over the top of the scones with a brush, bake for 10-15 minutes or until slightly golden. Enjoy your antioxidant packed scones. Tip: The scones are even better (and extremely Australian) when served with Quandong jam, crushed macadamias, and cream! SHOP FOR NATIVE STRAWBERRY TEA NOW
Read moreNative Strawberry Scones
Ingredients 2 tbsps Native Strawberry Tea, ground 3 cups self-raising flour 1 cup whipping cream 1 cup lemonade 1 tbsp milk 100g strawberries, roughly chopped 1 egg white, for egg wash Method Preheat oven to 225 degrees or 200 degrees fan forces. Line a large tray with baking paper or spray with oil (alternatively, do the same with a muffin tray). In a large bowl, sift flour. In a separate bowl combine the lemonade and cream. Now gently fold in the flour, strawberries and the Roogenic Native Strawberry Tea until the mixture has just combined. The dough should be soft and only slightly sticky. Place the dough on a lightly floured bench, and using a knife or a small cookie cutter cut the dough to the desired size (we cut into 5cm cubes). Place the scones on a baking tray (or you can place them into a muffin tray) and brush egg wash over the top of the scones with a brush, bake for 10-15 minutes or until slightly golden. Enjoy your antioxidant packed scones. Tip: The scones are even better (and extremely Australian) when served with Quandong jam, crushed macadamias, and cream! SHOP FOR NATIVE STRAWBERRY TEA NOW
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Native Anti-Inflammitea 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 teaspoons 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 ANTI-INFLAMMITEA NOW
Read moreNative Anti-Inflammitea 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 teaspoons 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 ANTI-INFLAMMITEA NOW
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Native Strawberry Iced Tea
Basic Brewing Instructions Add 1 large teaspoon of Native Strawberry Tea 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 1 more time. Our Famous Roogenic Iced Tea Recipe Remove the Basic Brew from the fridge. Add 1-2 teaspoon of quality strawberry jam (confiture) per 1 cup of tea, according to taste. Tip: Thinly slice fruit and mix through your batch of Native Strawberry Tea for a natural and delicious punch. SHOP FOR NATIVE STRAWBERRY TEA NOW
Read moreNative Strawberry Iced Tea
Basic Brewing Instructions Add 1 large teaspoon of Native Strawberry Tea 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 1 more time. Our Famous Roogenic Iced Tea Recipe Remove the Basic Brew from the fridge. Add 1-2 teaspoon of quality strawberry jam (confiture) per 1 cup of tea, according to taste. Tip: Thinly slice fruit and mix through your batch of Native Strawberry Tea for a natural and delicious punch. SHOP FOR NATIVE STRAWBERRY TEA NOW
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Native Strawberry Granola
Ingredients 2 tablespoons Roogenic Native Strawberry Tea, ground 350g rolled oats 200g coconut chips 150g pepitas 150g sunflower kernels 200ml coconut oil 150g agave syrup 50g chia seeds 200g slivered almonds Method Preheat oven to 115°C (fan forced). In a large baking tray add all ingredients and mix well and place in oven. Continue to stir ingredients every 20 minutes until golden (usually 1.5 hours). Allow the granola to cool on the tray before transferring to an airtight container. Enjoy. SHOP FOR NATIVE STRAWBERRY TEA NOW
Read moreNative Strawberry Granola
Ingredients 2 tablespoons Roogenic Native Strawberry Tea, ground 350g rolled oats 200g coconut chips 150g pepitas 150g sunflower kernels 200ml coconut oil 150g agave syrup 50g chia seeds 200g slivered almonds Method Preheat oven to 115°C (fan forced). In a large baking tray add all ingredients and mix well and place in oven. Continue to stir ingredients every 20 minutes until golden (usually 1.5 hours). Allow the granola to cool on the tray before transferring to an airtight container. Enjoy. SHOP FOR NATIVE STRAWBERRY TEA NOW
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