Ice Tea 'Fresh' from the Garden!

This was the Inspiration for this tea

I have this huge peppermint plant in my garden that I hardly use and it tends to want to take over my garden, hmmmm...

So I picked some leaves and gave them a good wash...

I put approximately 1 cup of loose leaves in my tea pot and filled it with almost boiling water.

(now maybe you should dry the leaves before you make tea?? 

Maybe this fall I'll do that...but it seemed to work with fresh leaves.)

While the tea was seeping I filled my French Press a generous 1/3 full of frozen raspberries that were fresh from my garden last year.

(At this time of the year I am at a loss at what to do with them...as the new ones will be coming in about a month!)

I added about 1 1/2 tbsp of liquid honey (I don't like it real sweet so if you try this you may have to adjust sweetness) to the raspberries, then once the tea had seeped I added it to the frozen raspberries. Wait about 5 minutes and press...

Add ice cubes to tall glasses...

Garnish with mint leaves and there you go!! 

Delicious and a great way to use that mint in the garden and last year's frozen raspberries... 

When this year's raspberries come we'll try it with fresh ones... and fresh strawberries..

If you try this...let me know how you like it!

Nutritious Delicious Pizza

If you'r looking for a healthy piece of pizza try this one!

1. Crust
1 3/4 cup of whole wheat flour
1 pk (8 g)  quick rise yeast
1/2 tsp salt and pepper
2/3 cup very warm water (about 120 F)
4 tsp honey
1 tbsp olive oil

Mix flour, yeast, salt & pepper. Whisk water with honey and oil. Pour liquid in with flour mixture until it forms a ball. Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Transfer to a lightly oiled bowl. Cover and let rise for 30 minutes.

2. 1st Topping
3/4 cup 2% milk (I used almond milk)
1 tbsp cornstarch
1 clove garlic minced
1/4 tsp each ground nutmeg, salt and pepper
1/2 cup crumbled feta cheese (or goat cheese)
6 cups lightly packed baby spinach leaves.
Whisk milk with cornstarch, garlic, nutmeg, salt & pepper in a microwave safe bowl. Heat on high for 3 -4 minutes. stirring every 30 seconds until thickened. Stir in the feta cheese, heat on high for 30 seconds and stir until melted. Add spinach heat on high for 1 minute or until wilted.

3. 2nd Topping
(cook the chicken (or used pre cooked strips) and roast pepper while making the first topping)
1- 2  chicken breasts cooked and sliced (approx. 200 g)
1/2 large roasted red pepper
1/2 cup thinly sliced red onion
1/2 cup feta (or goat cheese)

4. Pre heat oven to 450F. Roll dough out into a thin crust on a lightly floured surface. Transfer to pizza pan or baking sheet. Prick the surface of dough with a fork. Spread the spinach mixture evenly over dough. Sprinkle chicken, red pepper, onion and cheese evenly over top. Bake on lowest rack for 12 - 15 minutes or until crust is crisp and golden. Let stand for 5 minutes before serving.

Enjoy!

And... I forgot to wear and apron when I made this!!