Hibiscus Tea and Cucumber Noodles

Cucumber Noodles with Coconut Lime Dressing 

• 4 medium to large cucumbers
• 1/2 cup cashews, soaked until soft, rinsed and drained
• 1 young Thai coconut, flesh from (about 1 cup and save the water)
• 4 limes, juice and zest from
• 1/4 cup coconut water (from above coconut)
• 1 teaspoon raw chili garlic sauce
• 1 teaspoon fresh grated ginger

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• 2 teaspoons cumin
  
• 2 tablespoons black sesame seeds
• 4 scallions (green onions) thinly sliced
• Himalayan salt (I use 4 grinds or 1/4 teaspoon)

Directions:

1. Slice cucumbers into noodles (see instructions above). Set two of the cores aside to add to the dressing. See pictures above for directions.  Set noodles in strainer to let excess water drain.
2. Place two cucumber cores, cashews, coconut, lime juice (not zest), coconut water, chili garlic sauce and cumin into a high speed blender and blend until smooth.
3. Stir in zest, black sesame seeds and onions. Pour over noodles and mix well. Salt to taste.

Recipe from Rawmazing

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Rosemary Gladstar's Hibiscus Tea

A wonderfully refreshing blend, High-C Tonic tea provides bioflavonoids and vitamin C in an organic, naturally biochelated base so that all the nutrients are readily available for absorption. High levels of vitamins supplied in therapeutic dosages, such as commercial vitamins, may be useful to combat illness, but for daily maintenance a more naturally occurring does is better for you (and your child).

4 Parts Rosehips
3 Parts hibiscus
2 parts lemongrass
1 part cinnamon chips

Boil 5 cups of water. Get out your glass coffee press, tea pot, or glass jar. Once the water has boiled pour it into the container you're going to use. Add 4 Tbs. of rosehips, 3 Tbs. of hibiscus flowers, 2 Tbs. lemongrass, and 1 Tbs. cinnamon chips.

Let the tea sit for 20 minutes to a half an hour. Make sure to cover the steeping pot or container with a towel so that all the volatile oils stay in the pot. After it has steeped. Strain and Enjoy!