Well here we are in lockdown at the Spice House, along with you all....well not literally with you all, but you get the gist! Working from home is the norm for us, however we are missing our two 'open' days a week and catching up with our lovely customers! So, with a little extra time on our hands we thought we would share with you some of the easy ways we enjoy our products daily! Whilst social distancing, self-isolation and hand hygiene are the most important factors in avoiding this Covid 19 virus, we firmly believe it is necessary to build up our immune system as well. One way we do this is through a daily smoothie packed with goodness. Our favourite smoothie at the moment is our orange and banana Spice House special, which we would love to share with you! Full of natural goodness, this is such a healthy way to start the day. It is made using fresh fruit with the addition of two Spice and Easy favourites: 'Beetroot Powder' and 'True Ceylon Cinnamon' (both are available in our online shop). 'Beetroot Powder' is red, thus packed with anti-oxidants, helping to lower our blood pressure and ease the effects of stress on our body at this challenging time. Our 'True Ceylon Cinnamon' is packed with anti-oxidant, anti-inflammatory, antimicrobial properties and more, offering huge support to our immune system! Oh and one very important point... it is so very delicious! Here is how to make it, we hope you enjoy it as much as we do! 🍌🍊 Orange and Banana Smoothie 'Spice House Style' Ingredients: (serves two!) 4 juicing oranges 2 small/1 large banana 2 large teasp Spice & Easy Beetroot Powder 1 large teasp Spice & Easy True Ceylon Cinnamon 1 1/2 cups milk (we prefer plant milk) 2/3 ice cubes Method: Peel the oranges, chop the flesh and remove any pips. Peel and chop the bananas, and place the chopped fruit in your blender or smoothie maker: Add the beetroot powder and ceylon cinnamon powder, followed by ice cubes and the milk of your choice: Blend and enjoy... it's really as simple as that 🧡 Watch this space for more Spice&Easy tips, goodies and updates!

Yes, Sriracha sauce is a delicious way to spice up your food and your life too! Research has shown that capsaicin the Phyto chemical responsible for the heat in red chili peppers used to make Sriracha sauce has many health benefits. It actually boosts your metabolism thus helping in weight loss and reducing hunger. Makes you happier! Capsaicin releases Serotonin which enhances our mood and memory. It produces dopamine which enhances a sense of wellbeing Strengthens our immune system! Peppers are rich in vitamin A & C as well as antioxidants and have strong anti-inflammatory effects. Capsaicin helps to fight colds, reduces congestion and acts as an expectorant You can now enjoy the flavourful heat from Sriracha sauce in powder form to give you the perfect balance of bright chili heat, with a delicate sweetness, a lively, vinegary tang and hint of garlic in the background. Hand blended with the natural goodness of spices and chilis and no refined sugars, syrups, or additives. Some of the many ways you can enjoy you Sriracha blend: Use as a marinade for grilled chicken or short ribs. Toss with diced firm tofu, then bake. Add to aioli and use as a dip for sweet potato fries. Rub onto fish, then grill. Stir into mashed potatoes. Sprinkle it on your scrambled eggs instead of Tabasco. Combine with sour cream to make a spicy potato chip dip. Mix it with strawberry jam as a sweet/hot dip for pretzels. Add to honey for a spicy-sweet wing glaze. Mix with soy sauce, sesame oil, and sweet rice vinegar to make a dipping sauce for green onion cakes. Make a popcorn topping "in a ketchup-like-squeeze bottle (the kind with the thin, cone-shaped nozzle) [with] tamari, cider vinegar, and Sriracha to taste. Apply liberally while popcorn is devoured." Add it to chocolate cake batter. Stir into polenta while cooking. Mix it with poached eggs, Greek yogurt, and feta for breakfast. Mix with miso dressing for use on cold noodles. Make Sriracha cocktails. Create a dipping sauce for gyoza by mixing Sriracha with hoisin sauce and rice cooking wine. Jazz up your hummus or falafel. Use it in a spicy tomato and blue cheese soup. Mix with pickled vegetables for quick Korean-style banchan. So, brighten up snacks or meals with Sriracha knowing your taste buds, mood and waistline will benefit. Enjoy and be happy!

This healthy delicious dip is quick and easy. Serve with pita bread or crudites. Ingredients 1 jar Roasted Red Peppers 1 tbsp maple / pomegranate molasses 1 lg tsp Ground Cumin 2 tsp roasted Garlic Granules or 2 cloves crushed 1 tsp Rose Harissa Blend (or to taste) 25g Walnuts 1 tbsp olive oil Instructions Blend all ingredients together Refrigerate until use Freezes well!

A bowl of soup on a chilly evening can be ‘super’ comforting, ‘super’ healing and ‘super’ healthy, all at the same time! This time of year, as the temperatures drop, we love to make a big batch of ‘super’ soup, surprisingly easy to make and inexpensive, whether you use an instant soup pot, slow cooker or a simple saucepan, leftovers can be enjoyed for another day. Some of our favourite ‘healing super soups include these delicious recipes: Ginger and Turmeric Carrot Soup This delicious easy to make soup is anti-inflammatory, great for digestions, packed with nutrients and full of flavour when you crave something soothing, especially if you feel under the weather! The turmeric and ginger in the soup make it packed with anti-inflammatory goodies and really easy on your system. Ingredients 1 tablespoon olive oil 1 leek, cleaned and sliced 1 cup chopped fennel or celery if preferred 3 cups chopped carrots 1 cup chopped butternut squash (or more carrots) 2 garlic cloves, minced 1 tablespoon Spice&Easy Turmeric & Ginger with Black Pepper Blend Salt & pepper to taste 3 cups low sodium vegetable broth 1 (14.5 oz) can lite coconut milk Instructions Heat the olive oil in a large saucepan. Add the fennel, leeks, carrots, and squash. Sauté for 3 - 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric & ginger blend, salt, and pepper, and sauté for a few more minutes. Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes. Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings. Serve immediately with a dollop of coconut yogurt and enjoy! Healthy Healing Cauliflower Soup Light & refreshing yet still creamy and comforting, this soup has a lovely, velvety texture thanks to the addition of raw cashews. We believe cauliflower is a superstar in the veggie world, loaded with vitamins and cleansing, anti-inflammatory properties. The leeks support your liver and the cashews support cardio-vascular health. Both of the following recipes are delicious, creamy, gluten free and vegan! For an added protein and vitamin boost garnish with pomegranate and pumpkin seeds. If you’re not a vegetarian then try adding crispy, crumbled bacon on top! Ingredients 1 tablespoon olive oil 3 medium leeks, sliced (about 2 cups) 3 garlic cloves, minced 1 medium head cauliflower, chopped (about 6 cups) 3/4 teaspoon nutmeg + more as needed 1/2 teaspoon red pepper flakes 1 teaspoon sea salt + more as needed 1 teaspoon pepper 1 (15 oz.) can organic white beans, drained and rinsed 4 cups vegetable broth 2 cups water + more as needed 1/4 cup cashews 1/2 cup nutritional yeast (available at Spice&Easy) to garnish pomegranate seeds pumpkin seeds a drizzle of olive oil Instructions Heat oil in a large pot. When hot, add the leeks and garlic, and sauté until softened, about 1 - 2 minutes. Add the cauliflower and spices and sauté again for another 5 minutes or so. Add the beans, broth and water, and bring to a boil. Reduce heat, cover and let soup simmer on the stove for at least 30 minutes, longer if you have the time. When done, transfer half the soup to a high-powered blender. Add the cashews and puree until smooth. If too thick, add a little bit of water until desired consistency has been reached. Repeat with the other half of soup. Transfer all soup back to the pot. Taste and season with additional salt and pepper. Sprinkle in more nutmeg/pepper flakes if desired. If using nutritional yeast, stir in here as well. Serve immediately, garnish with your desired toppings and enjoy the healing vibes this soup will bring!

We hear a lot about fasting these days, currently intermittent fasting, to aid weight loss and ‘detox’! However, for those of us living in Cyprus, we all hear about Orthodox Lent, which is a 40-day period of fasting before Easter. The purpose of Lent is to cleanse the body and the spirit in preparation for accepting the Resurrection at Easter, which is the most sacred of all observances in the Greek Orthodox faith! In addition to cleansing the body and spirit, Lent is also a traditional time for spring cleaning, the houses get a whitewash outside and coat of paint inside along with cleaning out cupboards and drawers, etc. In Cyprus and Greece Lent begins on Clean / Green Monday, it’s a public holiday celebrated with picnics, feasting and kite flying, marking the start of 40 days abstinence from meat, poultry, fish, dairy and eggs from Monday to Saturday. It’s a happy celebration with much cheer and joy and wishes of ‘Kali Sarakosti’ (happy forty days). Typically, in the few days before Clean Monday, the fridge would be emptied of non-fasting foods in readiness for many delicious vegan stews, dishes, salads and much more. One can see the health benefits of this type of fasting, the Lenten dishes consisting of delicious combinations of herb flavoured rice, black eyed peas, beans or lentils baked or as salads , pies with greens, pickles, spring onions, lettuce leaves, dips made with eggplant, chickpeas, fava (split yellow pea puree) and all vegetables. So, whatever your reason for fasting, here are a couple of our favourite Lenten recipes for you to enjoy! Stuffed Tomatoes Stuffed tomatoes are another in the delicious line of traditional Greek stuffed vegetables, or gemistes. This recipe also features the very Greek use of sweet, dried fruits in savoury dishes. Ingredients 8 large tomatoes 1 cup chopped onion 1 cup (uncooked) rice 1⁄2 cup olive oil 1⁄4 cup currants 1⁄4 cup pine nuts 1⁄4 cup fresh mint 1⁄4 cup fresh dill 2 cups water 11⁄2 tsp salt and pepper 1 cup of tomato insides, mashed 3⁄4 cup warm water (in addition to 2 cups above) Instructions Slice off top of each tomato to make small lids. Scoop out insides of tomatoes and save 1 cup. Mash tomato insides well and set aside. Toast pine nuts in pan over medium heat for 2-3 minutes until very lightly brown. Finely chop and combine fresh herbs. Set aside. Sauté onions until soft then stir in rice and cook on low for 5 minutes. Add pine nuts, currants, herbs, tomato insides, rice and 2 cups water. Bring to simmer, cover and cook for 10 minutes. Allow filling to cool for approximately 10 minutes before filling tomatoes. You can make filling up to 5 days ahead of time and keep covered in refrigerator until ready to fill/bake. Remember to bring to room temperature before using. When ready to bake, fit tomatoes into a pan which holds them snuggly and fill each tomato to the top with rice filling. Cover filled tomatoes with lids and brush tops and sides with olive oil. Add 3⁄4 cup warm water to the bottom of the pan in between stuffed tomatoes and bake for 1 1⁄2 hours in 375° oven. Greek Style Fried Zucchini When your garden is overflowing with zucchini this fried zucchini recipe is a simple and easy vegetable dish that is great for parties and get-together. Ingredients 2 lbs. Zucchini Pepper Salt Flour (Use gluten-free if following a gluten-free diet) Olive oil for frying Instructions Mix salt and pepper into flour. Dip each into the seasoned flour and shake off any excess. Heat olive oil in a large frying pan. Fry a few zucchini slices at a time in the hot oil until golden brown. Serve with skordalia or tzatziki dipping sauces. Skordalia recipe (Traditional Greek Potato and Garlic dip) If you love garlic, then you have to try this amazing traditional Greek skordalia recipe! Skordalia is a rich and hearty Greek potato dip, which takes its name by the basic ingredient used to prepare it and is of course skordo (garlic). Ingredients 5–6 medium potatoes 5–7 cloves of garlic (according to preference) 2 tbsps red wine vinegar 1/2 a cup extra virgin olive oil 1/2 a cup water (from the boiled potatoes) 1 tbsp salt Instructions Wash and peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes until tender. Drain them in a colander and keep 1/2 a cup of the boiling water. In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.

Ras el Hanout is a spice blend commonly used in North African cooking, especially in Morocco, where the food is cooked in a Tagine, the traditional cooking pot. The name in Arabic translates to ‘the head of the shop’ and literally refers to the best spices the shop / house has to offer. Each shop would typically have its own unique and often secret blend! Including exotic spices such as cardamom, clove, nutmeg, mace, all spice, cinnamon, ginger, peppercorn, turmeric and more. Whilst these spices bring deliciously sweet and aromatic flavours to the food, they are often used in traditional medicine too, with their numerous health benefits, namely: Cardamom and nutmeg to help you sleep Cinnamon to help regulate blood sugar Ginger and turmeric to help boost the immune system as well as provide anti-inflammatory properties Discover the sweet aromatic flavours of this Ras el Hanout spice and herb blend by trying some of our favourite recipes! Ras el Hanout Couscous Ingredients 500 g couscous 1 red onion (finely diced) ¾ cup dates (chopped) ½ cup dried apricot (chopped) ½ cup raisins ¼ cup fresh coriander (chopped) 1 tablespoon sesame seed oil 1 tablespoon ras el hanout Spice&Easy blend 1 tablespoon Spice&Easy sumac home-made vegetable stock, sufficient for cooking the Couscous (optional) Instructions Place the couscous in a bowl, pour in the sesame seed oil and Ras el Hanout. Stir well by hand until all grains are coated in oil – this will help prevent the couscous from clumping. Pour boiling chicken / vegetable stock into the bowl, sufficient to cover the grains + 1cm. Add the raisins at this stage and stir. Cover the bowl to keep the steam inches Wait 5 minutes and stir with a fork to loosen the grains. Once the couscous is cooked and cooled, stir in the remaining ingredients except the Sumac and enough of the coriander to garnish. Garnish with sprinkled sumac and finely chopped coriander. Ras el Hanout Roasted Potatoes Ingredients 500 g white potatoes 1 lemon 2 garlic cloves, crushed 2 tablespoons ras el hanout Spice&Easy blend olive oil Instructions Preheat the oven to 425F/220C/Gas mark 7. Peel and cut potatoes in half and boil until ‘al dente’. Make a dressing by mixing the juice of one lemon, garlic and Ras El Hanout. In a hot oven, pre-heat oil in a baking tray. Once par-boiled, drain the potatoes in a colander and toss the potatoes to encourage a fluffy outer. Place the potatoes in a mixing bowl with the dressing and ensure that the potatoes are covered. Transfer the potatoes into the hot tray and roast for 25 minutes. Spice Chickpea Fritters Ingredients 1 1/2 cups cooked chickpeas (drained and rinsed if using canned) ⅓ cup minced flat-leaf parsley ¼ cup scallions 1 large egg ⅓ cup whole wheat panko 1 tablespoon Ras El Hanout Spice&Easy blend ½ teaspoon salt Oil (for frying) Instructions Place chickpeas in a large bowl. Using a potato masher, mash chickpeas until almost all the chickpeas are broken down. There should be some variation in textures. Stir in the remaining ingredients and let sit while skillet is heating. Heat a large skillet over medium heat. Add enough oil to coat the bottom of the pan. Divide the chickpea mixture into 8, ½” thick patties. Place in the hot oil and cook until crisp and golden, 4 to 5 minutes per side. Serve as topping for salads or on their own sprinkle with feta/parsley.

What is Garam Masala? It is not a meal or a dish but a complex blend of spices, that makes any dish it is added to much more interesting and exciting! With often more than 10 spices in the blend, you get the health benefits of each and every spice. In general, spices are loaded with powerful disease fighting and health promoting antioxidants! Just what we need right now to boost our immune system. Garam Masala has a long history in Ayurvedic medicine, who knew a sprinkle of this wonderful spice blend could be so impressively good for our health. ‘Garam’ in Indian means ‘warm’ or ‘hot’ and ‘Masala’ means ‘spice mix’, it is known for creating warmth internally and raising our metabolism whilst aiding digestion! Whilst it means ‘hot spice mix’ it has a gentle earthy warmth with rarely more than a hint of heat. If you are a fan of Indian food, you will be used to adding Garam Masala to many Indian recipes. It is so flavourful and versatile, you can add it to many other dishes, not just Indian food. We love how Garam Masala makes it so easy to include so many different spices into one meal or snack. Here are some we enjoy: Mayo – add a sprinkle of garam masala to your Mayo to make it spicier and take it up a notch! Hash Browns – with a sprinkle of Garam Masala and a little crème fraiche – divine! Coffee – adding a sprinkle of Garam Masala to your coffee will make your coffee drinking experience a little richer! Vegetables – cauliflower being our favourite, but all veggies sprinkled with Garam Masala and extra garlic granules…yum! Popcorn – bored with the available flavours? Add a little Garam Masala to your popped kernels with or without butter and shake well! Green Beans – add a pinch of Garam Masala to a tbsp of foaming browned butter and toss the beans in then sprinkle with crushed toasted hazelnuts! Broccoli Soup – with a little Garam Masala added, along with some coconut milk, almonds, maple syrup and sea salt….so healthy and delicious! Gingerbread Cookies – add a pinch of Garam Masala to your favourite recipe! Potatoes – add to stuffed or twice baked potatoes, so much more exciting! Cupcakes – always a good idea! Add a teaspoon of Garam Masala to your normal recipe… an even better idea! Easy Chana Masala Ingredients 3 Tbsp olive oil (or sub coconut oil) 1 medium onion, finely diced 1 Tbsp ground cumin 3/4 tsp sea salt 6 cloves garlic, minced 2 Tbsp fresh ginger, minced 1/2 cup fresh cilantro, chopped 2-3 fresh green chilies, sliced with seeds 1 Tbsp ground coriander 1 tsp chili powder 1 tsp ground turmeric 1 28-ounce can pureed or finely diced tomatoes 2 15-ounce cans chickpeas, slightly drained 2 tsp Spice&Easy Garam Masala blend 2-3 tsp coconut sugar 2 Tbsp lemon juice (plus more to taste) Instructions Heat a large pot over medium heat. Once hot, add oil, onion, cumin and ¼ tsp salt Blend garlic, ginger, cilantro, and green chilies into a rough paste, add to the pan with the onions. Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry. Next add pureed tomatoes and chickpeas and remaining salt. If the mixture looks a little too thick, add up to 1/2 cup water. You are looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew. Increase heat to medium high until it reaches a rolling simmer, then reduce heat maintain a simmer (uncovered) for 15-20 minutes. Stir occasionally. Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. So keep eating your fruits and veggies but do remember to add your small but mighty spice and herbs into your daily diet!

Za’atar is a popular and versatile Middle Eastern spice blend of oregano, thyme, sesame seeds and sumac and a little salt ( we use Himalayan salt). Traditionally baked on flat (pitta) bread or used as a dip with olive oil. We like to open the pitta bread pockets here in Cyprus and sprinkle a layer of Za’atar over each slice followed by a drizzle of olive oil and then grill it, especially if the BBQ is fired up. The same method works great on toasted village bread... again we like to put a poached egg on top for breakfast....yummm! If you have guests try making a Za’atar dip with olive oil and add a teaspoon of Spice&Easy harissa blend for that extra ‘kick’! Za’atar is also perfect on roast potatoes cooked Cypriot style with water, lemon and olive oil. It has some truly impressive health benefits such as helping to boost the immune system, improve skin health, build strong bones, increase circulation, soothe inflammation, boost energy and improve one’s mood! Versatility that is only limited by your own imagination.... go ahead and try this healthy option and live life with a little spice!’

Our signature blend is an addictive treat when served as a dip with drinks or as an appetiser made from almonds, hazelnuts, sesame seeds, coriander, cumin and fennel seeds. Traditionally used as a dip for fresh bread and vegetables, Dukkha can be combined with olive oil to make the dip even more ‘dippable’! Dip pieces of bread or vegetable into olive oil and then into the dukkha. It's also an excellent salad dressing ingredient, and adds dynamic dimension as a “crust” for roasted or pan sautéed chicken, fish, or pork. Coriander, cumin and fennel provide the exotic flavour and the combined blend has enormous health benefits. Dukkha is rich in proteins, fibre, essential vitamins, minerals and antioxidants which can help to lower blood sugar, bad cholesterol (LDL) and boost immunity.

A wonderful combination of exotic spices and herbs, such as basil, lemongrass, galangal, ginger, chili and more! This fusion of Asian ingredients takes you right to the bustling streets of Thailand and the aromas of street food with its strong citrus flavour and kick of chili. In addition to being one of the tastiest cuisines, Thai food is also known as one of the healthiest foods you can eat. So many of the herbs and spices used in Thai cooking, such as turmeric, galangal, lemongrass, coriander, and chili have immune boosting and disease fighting power. Lemon grass alone, this deliciously fragrant and lemony herb, is used extensively in Thai cooking. It is packed with antioxidants and has been used since ancient times in Chinese medicine for flu and cold symptoms, fever, headaches, stomach pain and arthritis. With the addition of a little lime juice or some coconut milk to this amazing blend of spices, you can create your own fragrant curry paste or marinade for your favourite Thai recipes. You can use the spice blend to flavour veggies before roasting or grilling, add to your favourite stir fry, Thai burgers (meat or meatless), fish cakes, noodles, soups and more! Why not try this recipe and enjoy the warming effects of ginger, lemongrass, lime and spicy chilies on both body and soul, both healing and delicious! Can be enjoyed by those following a plant-based diet. Thai Turkey / Chicken / Veggie Burger with Crunchy Asia Slaw Ingredients Thai Burger 1 lb. ground turkey/chicken or your go to veggie mix* 3 tablespoons shallot, very finely diced (or red onion) 1 tablespoon Thai Spice Blend (Spice&Easy) 2 tablespoons chopped Thai or regular basil 1 teaspoon lime zest 1 scallion, chopped 1 finely chopped chili for extra heat 1 tablespoon fish sauce / soy sauce ¼ teaspoon white pepper Crunchy Asian Slaw 1 cup grated carrots 1 cup shredded purple cabbage 1 scallion, thinly sliced 2 tablespoons lime juice (or rice wine vinegar) 1 tablespoon olive oil 1 teaspoon unrefined sugar or maple syrup ¼ teaspoon salt and pepper Spicy Aioli 1/4 cup mayo / vegan mayo mixed with 1–2 tablespoons sriracha or Sweet Chili dipping sauce Instructions Preheat grill to medium-high. Combine all the burger ingredients in a medium bowl and mix well. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge. Toss the slaw ingredients together in a medium bowl. Mix the spicy aioli ingredients together in a small bowl. Grill burgers on a well-greased, pre-heated grill 4-5 minutes each side until golden and cooked through. Toast or grill the buns. Spread aioli on the bottom bun, top with the burger, then the slaw, cucumber ribbons, more aioli, then the top bun. Can be served in a lettuce wrap or over grains and greens for a healthy bowl! Enjoy! At the Spice House our veggie burgers mix is 3/2/1 - (3 cups drained / cooked black beans / 2 cups cooked brown rice / 1 cup of oats)

Who doesn’t love a ‘cuppa’, black, green, white, oolong, blended teas, herbal teas, etc. We all have a favourite, often drinking 2 or 3 cups daily, warming, soothing, comforting and great for dunking biscuits! Tea also has numerous health benefits, including, detoxifying the body, helping with weight loss, boosting immunity and mental alertness, helping to prevent heart diseases and arthritis. Tea also helps prevent hair loss (not restoration 😉), fight fatigue and depression and much more! Whilst fully admitting to being avid tea drinkers all year round there’s just something extra special about sipping a delicious cup of hot tea on a chilly winter’s day. In fact, we can incorporate tea into our health routine in the colder months, it’s easier to fight or sooth the symptoms of winter coughs and colds and flu if we take advantage of the natural health benefits of different tea infusions. Here are some homemade tea recipes that are not only delicious but are packed full of nutrients to help keep us healthy: Moroccan ‘sore throat’ tea The best tea for sore throats and cough. Simple and easy – ‘3 ingredients’ Ingredients 1 teaspoon ground ginger (fresh ginger if you prefer) 1 teaspoon honey (raw is best) Juice ½ lemon 1 ½ cups boiling water Instructions Pour water into a mug Stir in honey, ginger and lemon Adjust honey and lemon to taste…sip slowly! Cold & flu fighting apple green tea turmeric tonic Ingredients 4 ½ cups water 1 large apple (organic if possible) 2 cinnamon sticks 1 teaspoon organic turmeric powder 1 teaspoon ground ginger 2 teaspoons organic virgin coconut oil ¼ teaspoon Cayenne pepper ½ teaspoon vanilla extract 2 tablespoons raw honey 2 green tea bags or 2 teaspoons loose green tea 2 tablespoons fresh lemon juice Instructions Boil water and the stir in all ingredients well. Allow to infuse for 5 to 10 minutes. Strain and enjoy! Winter Chai tea Ingredients 4 cups Darjeeling or Rooibos tea 1 teaspoon Ceylon cinnamon ½ teaspoon ground nutmeg ½ cup cardamom pods 1 teaspoon whole cloves 2 teaspoons vanilla extract Instructions Mix all ingredients into a pan and stir well. Allow to simmer for 3 minutes. Leave to steep for 3 minutes Strain and drink with raw honey to taste Homemade Black Apple Tea Ingredients ½ cup loose leaf black tea 2 teaspoons lemon juice 2 tablespoons honey or unrefined sugar 1 cup chopped dried apples ¼ teaspoon ground cloves 1 level teaspoon Ceylon cinnamon Instructions Steep the black tea for a couple of minutes in a small jug with 2 mugs of boiling water, stirring well. Strain and add all the other ingredients stirring well until apple softens and serve. You will need your teaspoon as the pieces of apple are delicious too!

This recipe is so simple, just 3 ingredients. Season the meat generously with Spice&Easy Sweet & Smoky blend, add 2 cans of dark ale and that’s all you need to make a flavourful, moist, pulled pork. Ingredients 1.5 - 2 KG pork tenderloin leg roast 2 tablespoons Spice&Easy Sweet & Smoky blend 2 cans / bottles of dark ale, Guiness is good! Lea & Perrins to taste Directions Remove as much fat as possible from the pork roast. Cut the roast into 3-4” pieces. Pour the Spice&Easy Sweet & Smoky blend into a deep dish and roll the pieces of pork covering them generously. Place the pork pieces into the slow cooker and cover with the ale. Cook on low for 7-10 hours or until the pork is pulling apart easily with a fork. This dish is perfect for the summer evenings after a day on the beach. Serve with crusty rolls or village salad. We prefer to serve the BBQ sauce on the side. Left overs keep well when refrigerated. Happy pork feasting!