EmpowerMe Tea June 11 2018
Tuber Tonic has changed my life,, now I'm on a crusade to change lots of lives, both with the beverage and the attitude that goes with it.
I created Tuber Tonic in 2014. As soon as I turned people on to it, there was a fan base. I was amazed. It took about two months to find the right combination of ingredients for the right taste.
i began by looking for the optimum healthy combination, and worked iinto combining that with excellent taste. I have been playing with different ways to make it, and a variety of ways to serve it ever since.
It has empowered me a myriad of ways since its creation and I'm looking forward to sharing that empowerment with you.
How To Make Tuber Tonic November 16 2015
Tuber tonic is made of roots, bark and berries! Boil it!
Place 2 Tbsp Tuber Tonic in 1 Quart water, bring it to a rolling boil. Turn your heat down and simmer for two minutes. Strain as you pour it out. It keeps well in a thermos, or can be reheated easily. You can refill the water and boil it again, another two times.
Tuber Tonic is 100% Organic Herbal Tea, made with turmeric, ginger, cinnamon, elderberries and black pepper. It's delicious and good for you, especially if you boil it.
Farmers Market Blend Beginnings January 23 2015I began making Farmers Market Blend tea many years ago when I actually went to the local Farmers Market to sell my tea. The rules there were that vendors could only sell those things that they grew. So I made a blend out of herbs and flowers that grew in my yard.
I have a great profusion of Lemon Balm and many kinds of mint growing in my yard, and I love roses, especially the fragrant ones, so that became the base of my homegrown tea. I bought a dehydrator, and dried the flowers and herbs as I picked them.
The tea was a combination of Lemon Balm, Mint, Raspberry Leaves, Blackberry Leaves, Nettle Leaves, Pineapple Sage and Stevia Leaf. I would pick those herbs that grew best according to the time of year, and dehydrated them. Then I mixed the herbs together and added whatever flowers I had.
There are lots of colorful, edible flowers beside roses that grow in profusion at different times of year. We have Roses, Calendula, Viola, Pansies, Fuchsias, Nasturtiums, Lavender and Honeysuckle to name a few.
The Herbal Infusion was always different, always delicious and always beautiful. It became quite popular. Then I realized that I was having trouble keeping up with demand, and there seemed to be no way I could make enough tea to keep for winter and early spring. So I made a blend that included not only those herbs and flowers that I could grow, but a number of ingredients that I could buy organically and knew to be especially healthy. That blend, and the healthy aspect of those ingredients will be the subject of another blog.
It's fun to think about how some of the Mendocino Tea Company's blends came into being.