OK folks, let’s try something a little different for this week’s episode of “Make Your Market,” the most exciting farm-to-table, farmers’ market culinary series to ever hit Balboa Peninsula (and beyond). Today I want to talk tea. “But really, Melissa?” You might ask, because you’re used to fun recipes you can eat for dinner that very same night and not tea.
“Well, yes, [INSERT YOUR NAME HERE],” I would answer. “Really.”
Do you know why? Because we’re all feeling like if we have another bite of turkey we might as well become one and simultaneously, we’ve also entered that precarious stage between Thanksgiving and the holidays when we’re not sure if we should start our New Year’s diet early or just throw our hands in the air, wave premature resolutions to the wind and eat sugar cookies for breakfast.
Anyway, mint tea has a TON of dietary benefits. It’s great for an upset stomach (the cooling effects of the menthol in the tea will tame your tummy) and it improves digestion. It’s good for bad breath, helps fight the cold and flu, and can even reduce stress. See? And here you are hopelessly refreshing that Cyber Monday deal that’s frozen on your computer screen, teeth clenched, stress at epic levels, when the answer to all of your problems is contained in this very article. And you doubted me …
Mint Tea
(Makes 1 cup of tea)
- 20 leaves of mint, removed from the stem and washed (purchase mint at Divine Harvest Family Farms at the Newport Beach Farmers’ Market)
- 1 and 1/2 cups water
- 1 tsp. honey
- Optional: 1 slice of lemon (a fruit also available at the farmers’ market)
Bring your water to a boil in a small saucepan and once boiled, add in the mint leaves and remove the pan from the heat. Let the leaves steep 4-5 minutes then stir in the honey and squeeze in the lemon. Yep, it’s that easy to make mint tea! Happy sipping, West Oceanfront readers. Love ya.
