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Detox Tea Cookies
Ingredients: 170g unsalted butter, at room temperature ¾ cup caster sugar ¼ cup brown sugar, packed 1 large egg, at room temperature 2 ¼ cups plain flour ¼ cup molasses (not blackstrap) 2 tablespoons Roogenic Native Detox Tea, crushed 1 teaspoon baking soda ½ teaspoon salt 250g dark chocolate Method: Preheat fan forced oven to 180°C. Line a large baking sheet with baking paper and set aside. In a large bowl, cream butter and sugars until light and fluffy. Add the egg; beat well. Stir in molasses and vanilla; mix well. In a medium-sized mixing bowl combine flour, Roogenic Super Detox Tea, baking soda, and salt; mix well to combine. Gradually add dry mixture to wet mixture; stir until just combined. Place cookie dough between two sheets of baking paper and gradually roll out until the dough is approximately 1-2cm thick. Using a cookie cutter, cut the dough into the desired shaped cookies. Bake for 13-15 minutes or until cookies spring back when lightly touched. Allow cookies to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Once cool, melt chocolate per packet instruction and dip one third of the cookies into the melted chocolate, place back on the baking tray with the baking paper. Once all cookies have been covered place in the fridge to set. SHOP FOR ROOGENIC SUPER DETOX NOW
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Ingredients: 170g unsalted butter, at room temperature ¾ cup caster sugar ¼ cup brown sugar, packed 1 large egg, at room temperature 2 ¼ cups plain flour ¼ cup molasses (not blackstrap) 2 tablespoons Roogenic Native Detox Tea, crushed 1 teaspoon baking soda ½ teaspoon salt 250g dark chocolate Method: Preheat fan forced oven to 180°C. Line a large baking sheet with baking paper and set aside. In a large bowl, cream butter and sugars until light and fluffy. Add the egg; beat well. Stir in molasses and vanilla; mix well. In a medium-sized mixing bowl combine flour, Roogenic Super Detox Tea, baking soda, and salt; mix well to combine. Gradually add dry mixture to wet mixture; stir until just combined. Place cookie dough between two sheets of baking paper and gradually roll out until the dough is approximately 1-2cm thick. Using a cookie cutter, cut the dough into the desired shaped cookies. Bake for 13-15 minutes or until cookies spring back when lightly touched. Allow cookies to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Once cool, melt chocolate per packet instruction and dip one third of the cookies into the melted chocolate, place back on the baking tray with the baking paper. Once all cookies have been covered place in the fridge to set. SHOP FOR ROOGENIC SUPER DETOX NOW
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Lemon Myrtle Roast Vegetable Salad
Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 Minutes Ingredients 2 beetroots cut into 8 ¼ small pumpkin cut into 4cm cubes 1 red onion, cut into 8 1 bulb fennel cut into 8 1 bunch baby carrots ½ bulb of garlic (approx 14 cloves) 2 teaspoons Roogenic Lemon Myrtle, ground 100ml olive oil Salt and pepper, to taste 100g spinach 50g feta cheese Method Preheat oven to 180°C (fan forced). Place chopped beetroot, pumpkin, red onion, fennel, baby carrots and garlic cloves on a large baking tray. In a bowl combine the Roogenic Lemon Myrtle, olive oil, salt and pepper and pour over all the vegetables on the baking tray. Cook for 20 minutes or until all vegetables are tender. On a large serving plate, place baby spinach, roasted vegetables and sprinkle with feta cheese. Drizzle with olive oil to finish and enjoy! SHOP FOR ROOGENIC LEMON MYRTLE NOW
Read moreLemon Myrtle Roast Vegetable Salad
Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 Minutes Ingredients 2 beetroots cut into 8 ¼ small pumpkin cut into 4cm cubes 1 red onion, cut into 8 1 bulb fennel cut into 8 1 bunch baby carrots ½ bulb of garlic (approx 14 cloves) 2 teaspoons Roogenic Lemon Myrtle, ground 100ml olive oil Salt and pepper, to taste 100g spinach 50g feta cheese Method Preheat oven to 180°C (fan forced). Place chopped beetroot, pumpkin, red onion, fennel, baby carrots and garlic cloves on a large baking tray. In a bowl combine the Roogenic Lemon Myrtle, olive oil, salt and pepper and pour over all the vegetables on the baking tray. Cook for 20 minutes or until all vegetables are tender. On a large serving plate, place baby spinach, roasted vegetables and sprinkle with feta cheese. Drizzle with olive oil to finish and enjoy! SHOP FOR ROOGENIC LEMON MYRTLE NOW
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