How to prepare Soursop Leaf Tea:
Add 1litre of cold water to a pot (preferably spring or distilled water)
Bring water to a boil
Once the water is boiling add 7-10 leaves to the pot and reduce heat
Cover pot and let simmer for 10 – 15 minutes
Turn off the heat, let steep until cool enough to drink
Strain the leaves so you are left with just the tea
Pour into your teacup and enjoy
Remaining tea can be stored in a sealable glass jar in the fridge for later use, this can either be enjoyed cold as an iced tea or reheated.
Benefits of Soursop Leaves
The leaves are known for boosting your immune health.
Known for killing cancer cells.
It helps to lower your blood sugar.
Soursop leaves helps to fights inflammation.
It boosts sperm count, sperm quality and it also promotes production
Detoxification of the body comes with many advantages. It removes impurities from your blood, and cleanse you from the harmful toxins in your body. In the past years, many persons have found new ways of cleansing and detoxing their body from impurities and toxic substances. Chef Ricardo is one of the few persons who have had a great success in enhancing these recipes. He is specialized in having many different types of detoxing, cleansing and weight loss recipes.
These methods created have been proved by many that it works. From the most acidulated of ingredients to the most saccharine of ingredients, you can create the best masterpiece for detoxing. If you are looking for some great recipes for detoxing, cleansing and the loss of weight, well this book is sure to give you all the answers you need.
Simply Divine is what describes this Tropical Chamomile Dreams. Handcrafted of Chamomile, pineapple, ginger, spearmint and Lavender. Relax and exhale.
makes 50 cups
Peachy Groves Gove's in a dream is handcrafted from Peaches, Apricots, pineapple, ginger, raspberry leaves and Chamomile. This blend is fruity yet warming and relaxing. This blend will quickly become one your favorite tea time pleasure moments
makes 50 cups
A garlic press (also known as a garlic crusher in Australia, New Zealand and the United Kingdom), is a kitchen utensil to crush garlic cloves efficiently by forcing them through a grid of small holes, usually with some type of piston. Many garlic presses also have a device with a matching grid of blunt pins to clean out the holes.
Garlic presses present a convenient alternative to mincing garlic with a knife, especially because a clove of garlic can be passed through a sturdy press without even removing its peel. The peel remains in the press while the garlic is extruded out. Some sources also claim that pressing with the peel on makes cleaning the press easier.
Garlic crushed by a press is generally believed to have a different flavour from minced garlic, more of garlic's strong flavour compounds are liberated. A few sources prefer the flavour of pressed garlic. Raw-foods chef Renée Underkoffler says "a good garlic press makes dealing with garlic a clean pleasure. Pressed garlic has a lighter, more delicate flavour than minced garlic because it excludes the bitter centre stem."
The Caribbean Cuisine Cookbook includes a mixture of cooking techniques, flavours, spices and ingredients from the indigenous people of the Caribbean islands. Caribbean cooking is strongly influenced by the Spanish, British, Africans, Indian and Chinese, who have inhabited the island since the beginning of time. The above diverse cultural influence is still prominent in Caribbean dishes today. Popular Caribbean dishes include Curry Goat, Friend Dumplings, Ackee and Salt Fish (cod) which is the national dish of Jamaica, Fried Plantain, Jerk Chicken, Jerk Pork, Steamed Cabbage, Rice and Peas and a wide variety of seafood dishes. Jamaican patties and various parties and breads are also popular as well as fruit beverages and the famous Jamaican rum.
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