DIY Brewing Instructions, by the cup or the pot full

Drink artisan-crafted tea for the bright taste of whole herbs and spices, the unique blend, the high quality ingredients or nothing more the timeless pleasure of enjoying a good cup of tea.

A recent Newsweek article reports research findings on the health benefits of regular tea drinking.  Turns out they’re substantial.  Whether you drink it for the energy, the antioxidants or the wellness benefits - whatever your goal, it’s time to rethink your drink!

To brew a single serving,

  • add 1/2-1 tablespoon of tea into an infuser or tea sachet; place in your mug
  • add boiling water to 3/4 full. Let steep for 2-3 minutes per cup.

To make 8-10 servings,

  • add 1/4 cup of chai to your 4-6 cup tea press, and pour in enough simmering water to fill (per manufacturers instructions).
  • Steep for 5 minutes, and press.

Option:  pour into a glass storage container and store in the fridge for up to a week, reheat or serve over ice as needed.


To Make a Hot or Iced Latte:

  • ¾ cup chai
  • ¼ cup of your favorite plant milk per cup of chai
  • ¼ tsp. stevia or 1 tsp. honey

Enjoy hot or pour over ice for a delicious boost of energy any time of day.


Cacao-licious Craving Crusher

When the sugar cravings come calling and you find yourself obsessing over everything chocolate, this spicy-rich treat will save the day.  Cinnamon naturally curbs sugar cravings, and the rich cacao combination aces the taste test.   Added bonus: this cup contains 1/10th the calories of your average fancy coffee drink.


  • ¾ cup Cacao chai
  • 1 well rounded tsp. unsweetened cocoa powder, Fair Trade recommended
  • ¼ cup of unsweetened or cow milk per cup of chai
  • ¼ tsp. stevia or 1 tsp. honey
  • ¼ tsp. vanilla extract
  • Sprinkle of salt

Brew or pour ¾ cup Cacao chai into your favorite mug.  Stir in remaining ingredients and enjoy hot or chilled over ice.


Grilled Summer Stone Fruit Salad


  • 2-3 large or 4-6 small peaches, nectarines, plums or apricots
  • 4 cups of your favorite greens:  lettuce, arugula, or spinach
  • 6-8 green onions
  • 1/4 cup chopped roasted nuts:  pecans, walnuts or pumpkin seeds
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • A squeeze of fresh lemon juice ( a teaspoon or so)
  • 1 teaspoon salt

Turn your (clean) grill to medium heat, and swipe is with a hint of coconut oil to prevent sticking. Sprinkle the green onions with lemon juice and salt. Once the grill is heated to temperature, place the onions on the least hot part and cook until lightly browned, 2-3 minutes on each side (I know they’re round, so assuming 2 sides total). Remove and set aside. Cut stone fruit in half and remove the pit, then slice it into 1” thick round pieces.

Add to the grill and cook for 2-3 minutes each side until you see grill marks, then remove and set aside.

Add the greens to a large bowl, leaves can stay whole if small, or cut/tear into bite-sized pieces if not. When onions and fruit are cool enough to handle, chop the onions into ¼” rounds and add to arugula. Chop fruit into 1” chunks and add to the salad.

Add remaining ingredients and toss to mix.  Serve right away.