Food, Giveaway, Recipes

Recipes you can make using Pure Leaf Teas for the Holidays #Giveaway

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This is a promotional for Pure Leaf Tea

If you love to create recipes that include real ingredients that are sure to refresh and delight your guests, the Pure Leaf is a great addition to your Holiday recipes. Pure Leaf has teamed up with celebrity Chef and Mom Gail Simmons for some delicious recipes using Pure Leaf Teas. When you have premium tea made with real tea leaves in flavors such as raspberry, sweet, unsweetened, lemon, extra sweet, not-so-sweet lemon and honey flavors you can create amazing foods and beverages!

Gail Simmons Recipes
Lemon-Ginger Tea Pomegranate Sparkler
By Gail Simmons
Serves 2
2 tablespoons fresh ginger, thinly sliced
1 cup Pure Leaf Iced Tea with Lemon
1/2 cup pomegranate juice
Cold club soda
2 tablespoons pomegranate seeds, for garnish
2 cinnamon sticks, for garnish
Instructions: In a saucepan, combine the ginger and Pure Leaf Iced Tea with Lemon and bring to a simmer. Remove the pan from the heat and set aside to steep, about 10 minutes. Allow to cool in an airtight container in the fridge.
Fill two highball glasses with ice. Pour 1/2 cup ginger-infused tea, then 1/4 cup pomegranate juice into each glass. Top each with club soda, garnish with a tablespoon of pomegranate seeds and a cinnamon stick to stir.
For alcoholic version, add 2 ounces gin or bourbon before adding tea.
Shaved Fall Vegetable Salad with Tea-Pickled Radishes
By Gail Simmons
Serves 4
FOR THE TEA-PICKLED RADISHES:
1 cup Pure Leaf Sweet Tea, warmed but not boiling
1 tablespoon kosher salt
1 cup apple cider vinegar
8 small radishes, thinly sliced or 4 large watermelon radishes
2 garlic cloves, thinly sliced
1/2 teaspoon whole black peppercorns
Instructions: In a medium bowl, combine the tea with the salt; stir to dissolve. Add the vinegar along with the radishes, garlic and peppercorns. Cover and refrigerate at least an hour or overnight. Drain the pickled radishes, reserving 1Ž4 cup of pickling liquid for use in vinaigrette. Set aside.
Note: The drained radishes can be refrigerated for up to 1 week.
FOR THE SHAVED VEGETABLE SALAD:
1/4 cup reserved picking liquid
1 tablespoon honey
Kosher Salt
Freshly Ground Pepper
3 tablespoons extra virgin olive oil
1 large fennel bulb, thinly sliced
2 sweet, crisp apples, such as Gala or Fuji, cored and thinly sliced into half moons
2 small heads radicchio, thinly sliced
4 celery stalks, thinly sliced on a bias, leaves reserved for garnish
2 tablespoons roughly chopped flat-leaf parsley
Tea-Pickled Radishes, see recipe above
Instructions: Pour the reserved pickling liquid into a large bowl. Add the honey and whisk to combine. Season with salt and pepper. Slowly add olive oil in a steady stream, whisking constantly to emulsify. Add the fennel, apple, radicchio, celery, parsley and pickled radishes to the bowl and toss all ingredients together to coat. Season with more salt and pepper if desired and garnish with celery leaves before serving. 

The Giveaway
1 lucky reader of mine will win a fun package from Pure Leaf Tea. Enter below. Open to US. Ends 12/5
Entry-Form

Disclosure: Parenting Healthy is not responsible for prize fulfillment. 

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