Memberships – Spa & Tea

Spa & Tea Membership (Yearly)

ID# STMembership

–Receive 5 samples per month, small packets of teas, tisane’s and Spa products. —             A variety of teas or tisane’s – Black Blended, black Flavored, Green Blended, Green Flavored, Herbal Tisane’s, Rooibos Tisane’s, White and White Flavored (All teas or tisane’s are Loose-leaf form) –Spa products are either tea, herb, organic, natural, epsom salt or scented. These samples are    pre-selected. –This membership (purchased) will start on day of the month and the current year and will go for one year only, when purchased; guidelines will be attached with first shipment.  Type: Membership    Size: Medium

Price: $60.00 (reg. price)

Other Memberships are available, under Gifts & Boxed Gifts

@ Lavendar Cove – Teas & Gifts

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Tea Memberships

Tea Membership60

ID# LC Tmemb60

Receive 5 samples per month, small packets of teas, tisane’s and spa products.

Type of teas: Black Blended, Black flavored, Green Blended, Green flavored, White Blended Type of tisane’s (herbal): Herbal tisane’s – floral & herb, Rooibos blended, Rooibos flavored. Spa products: Scented sachets, Sample size – Bath Blends, Sample size Foot Soaks, Sample size Botanical blends.   Type: Boxed    Size: Medium

Price: $60.00 (reg. price)

Available on our site: Lavendar Cove – Teas & Gifts

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Recipe – “Overnight Fruit Bowl”

“Overnight Winter Fruit Bowl”

“Fare for Friends – Cookbook”

 

3                 egg yolks, beaten

2                 tablespoons white sugar

2                 tablespoons white vinegar

2                 tablespoons pineapple juice or syrup from can

1                 tablespoons butter

Salt to taste

2                 cups seeded grapes or drained pitted cherries

2                 cups pineapple chunks, drained

2                 cups mandarin oranges, drained

2                 cups tiny marshmallows

1                 cup whipping cream, whipped

 

Combine the first six ingredients in a double boiler.  Cook and stir until thick.  Do not boil!  Fold this cooled sauce into whipped cream, and then fold into the fruit.  Place in large serving bowl and garnish the top with fruit if desired.  Place in the refrigerator for 24 hours.  Serve cold.   Serves 8 to 10.

Pairing with tea blends:

Lover’s Leap

Gunung Dempo (Sumatra)

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Recipe – “Chocolate Chip Cheesecake Brownies”

“Chocolate Chip Cheesecake Brownies”

“Fare for Friends”

 

Chocolate Chip Batter

1                 cup shortening

1                 cup brown sugar, packed

½                cup sugar

1                  teaspoon vanilla

3                  eggs

2                 cups all-purpose flour, un-sifted

1                 teaspoon baking soda

1                 teaspoon salt

1-1/2        cups chocolate chips (pure & semi-sweet)

 

Cream cheese batter

2                 packages (each 8 oz.) cream cheese, softened

¼                cup sugar

2                 eggs

1                 cup pecans, chopped

 

Preheat oven to 350 degrees Fahrenheit.  Cream shortening, sugars, and vanilla; add eggs and beat well.  Combine flour, baking soda and slat.  Add to creamed mixture and stir in chocolate chips.  Spread one half of the chocolate chip batter in the bottom of a lightly greased 13” x 9” baking pan.  To make the cream cheese batter, combine cheese with sugar and eggs in food processor or mixer and blend until creamy.  Pour on top of chocolate chip batter in pan.  Sprinkle with nuts.  Spread or drop remaining chocolate chip batter by small spoons-full over cheese filling.   Do not be alarmed by tiny sections not filled in by batter – it will spread in the cooking process.   Bake in oven for 45 minutes.  Cool and cut into pieces.    Makes about 36 pieces.

Pairing tea blends to go with recipe:

Chocolate Mint

Belgian Chocolate Rooibos

 

 

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Recipes & Teas

Part # 3 – March Newsletter 2014
Lavendar Cove – www.teas-online.com
ID# LC Tmemb35
Receive 3 Teas or Tisane’s samples, per month, just enough for a couple of cups and in small packets. Type of teas: Black Blended, Black flavored, Green Blended, Green flavored, White Blended Type of tisanes (herbal): Herbal tisanes – floral & herb, Rooibos blended, Rooibos flavored.
Type: Boxed    Size: Small   Price: $35.00 (reg. Price)
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“Raspberry Parfait”
“Prevention Walk off Weight”  – Liz Vaccariello (editor in chief – Prevention)
1/2        cup raspberries
1            tsp. Squeezed lemon juice
1            cup low-fat vanilla yogurt
Toss raspberries and lemon juice in bowl.  In parfait dish, alternate layers of yogurt and raspberries.
Serving: 1
Calories: 230
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“Yogurt Pops”
“Prevention Walk off Weight”  – Liz Vaccariello (editor in chief – Prevention)
1        cup low-fat plain or flavored yogurt
3/4        cup 100 % fruit juice, such as cranberry-raspberry
Dash of vanilla extract or honey
Combine yogurt, juice and vanilla extract in medium bow.  Pour into four 3-oz paper cups and freeeze until partially set, about 1 hour.
Insert wooden sticks into each cup and freeze 4 hours, or until solid.
Servings: 4
Calories: 51
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“Chocolate Peanut Butter Pie”
“Prevention Walk off Weight”  – Liz Vaccariello (editor in chief – Prevention)
1        cup fat-free milk
1/3     cup creamy peanut butter
1        pkg. (3.9 oz.) instant chocolate pudding mix
1        container (8 oz.) light frozen whipped topping thawed
1        prepared graham cracker or chocolate cookie pie crust (9″ diameter)
 Chocolate shaving (optional)
Beat milk add peanut butter in large bowl with electric mixer on low speed until smooth.  Add pudding mix and continue to beat until thickened, about 2 minutes.  Gently fold in half the container of whipped topping.
Spoon mixture into prepared crust and smooth the top.  Cover and refrigerate overnight.
Top with remaining whipped topping and chocolate shavings, if using.  Serve chilled.
Servings: 8
Calories per Serving: 280
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Thank you for taking the time to read this blog – teabytheocean.wordpress.com
A lasting friendship begins with tea.
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tea and recipes

teabytheocean March 2014 Newsletter

(part 2 of 3)

Part # 2 – March Newsletter 2014
March Tea of Month selection
Creme Au Caramel (Rooibos)Caffeine Free A flavored Rooibos blended with sweet flavors of caramel pieces.
Corciscan Pear Spice (Rooibos) – Tropical breeze on the island of Corsica & a tea with cinnamon pieces, dried orange blossoms, apple, pear, Rooibos, natural flavors, Safflower petals and Blackberry leaves.
Blue Mango (Green) – The luxury Sencha Green tea blended with mallow flowers & the pineapple pieces enhance the mango flavor. (Flavored Green)
Join our Tea Club for 6 months, see info below.
  
It is time to introduce to your our Newest Tea Club, offering to you by email and if you would like to receive this brochure, just let us know, we will mail you one.
  
Special offers go out to our Members, special discounts, samples mailed out, free product offers and lots of information on one of our blogs, now we have five blogs on the go.
Spending time with friends over a couple cups of tea……
New item with Lavendar Cove – Teas & Gifts
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 ID# LC Tclub 6 months
Pre-selected selection of three teas or tisane’s for this special offer, Tea of the Month Club – monthly
(for 6 months from date of purchase). Upon your order you will receive three selected teas or tisane’s each month. Every month will be a different selection of blends.   Type: Boxed    Size: Medium    Price: $252.00 (reg. price)

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“Black-Eyed Peas & Vegetable Salad”
“Prevention Walk off Weight”  – Liz Vaccariello (editor in chief – Prevention)
1        onion, quartered
1        green or red bell pepper
1        large clove garlic
1        small jalapeno Chile pepper, cored and seeded (wear plastic gloves when handling)
2        cups rinsed and drained canned black-eyed peas
1/4    cup canola oil
3        Tbsp white vinegar
           
Place onion, bell pepper, garlic and jalapeno Chile pepper in food processor.   Process until finely chopped but not a paste.
Combine black-eyed peas and chopped vegetables in large bowl.  Add oil and vinegar and season with salt and freshly ground black pepper to taste.  Toss to combine.
Servings: 6
Calories: 190
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ID# LC BFloral Bath # 1
A wonderful combination of Botanical Floral Bath Blends No. 1, No. 3, No. 5, along with two loose teas – Aroma Blend Chai and Tropical Floral T-Garden
(Black blend – 50 g.), plus Angels Dream (Black blended)
And Crime of Passion (Green – 25 g.).    Type: Boxed    Size: Medium     Price: $50.99 (reg. price) 
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teabytheocean March 2014 Newsletter

Tea Blog for March Newsletter 2014

(part 1 of 3)

Dear Members:

Lots of work to do for the months to come, tons of new products will be uploaded, special offers, recipes and more.

Some of the new products are up on our website – www.teas-online.com :

New choices for tea bags, if you prefer to have tea bags – teas – Monk’s Blend, Peach Apricot, Earl Grey, Strawberry, Real Maple and these are boxed at 30 CT., for $8.00 ea.  Find these new teas in Teas area on site, under Boxed or Bulk teas – Boxed and Tins.

Sign-up online and receive 10 % off monthly.

Introducing our newest addition of company is:

Our Botanical Bath Company – Butterfly Botanical Baths is being produced and slowly making it’s way into Lavendar Cove’s website and follow the line above to the new company.  What we cannot produce ourselves will have private labelled products from other companies.

We are working on our sample lines to get into Spa’s, Resorts and small gift shops.  Incorporating both companies with small sample products.   Many of our teas will be available to you in small sample sizes, allowing for you to try the tea before you buy a larger quantity.    Enjoy the recipes for this issue.      Management at Lavendar Cove

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First chance to taste this wonderful dish was over 25 years ago, a friend that was born in Paris, France but was living here in the city with her family.   Her mom had made the families favorite dish, “Coq Au Vin”, it was delicious, hand-made chicken dish when it was served and it was paired with a nice Red wine.

“Coq Au Vin”  - from “Today’s Bride”

 

2       tbsp. Extra-virgin olive oil

2       cups chopped bacon

1       medium onion, chopped

2       chickens of 4-1/2 pounds each cut into 8 pieces

5       tbsp. Brandy

Sprigs – fresh thyme, rosemary and parsley

2       bay leaves

3       garlic cloves, crushed

1       tbsp. Tomato puree

1       tbsp. Lemon juice

1       tbsp. Sugar

1       small bottle full-bodied dry red wine

2       tbsp. Chopped fresh flat-leaf parsley to garnish

 

For the glazed shallot and mushrooms

1       tbsp. Butter

2       tbsp. Olive oil

12     oz.shallots

12     oz. Button mushrooms, cleaned

 

For the ‘beurre manie’

2       tbsp. Butter, softened

2       tbsp. Plain flour

Instructions:

1.  Heat the oil in the oven over medium heat on the stovetop.  Add the bacon and onion and cook, stirring until both are softened, and then remove, draining well.

2.   Fry the chicken in batches until all the pieces are evenly browned, then return them to the dish with the bacon and onion.  Remove the oven from the heat and add the brandy.  Carefully ignite, standing well back, until the flames subside.  Then return the pan to the heat.

3.   Preheat the oven to 275 degrees Fahrenheit Tie the herbs into a bundle and add to the oven with garlic, tomato puree, lemon juice, sugar and red wine.  Cover and cook in the oven for 2 to 2-1/2 hours, until the chicken is tender.

4.   About 30 minutes before the chicken is finished cooking, melt the butter and oil in a large skillet over medium heat.  Add the shallots and fry for 10 to 15 minutes until golden brown and soft.  Transfer to a plate.  Add the mushrooms to the pan and toss they are just cooked.

5.   Blend the butter and flour together in a small bowl.  Remove a few pieces of the cooked chicken to make room to stir in the ‘beurre manie’.  Add this in small amounts, stirring, so the sauce remains smooth.

6.   When the ‘beurre manie’ has been incorporated, return the chicken together with the shallots and mushrooms.   Simmer for 2 to 3 minutes.  Sprinkle the top generously with the parsley and serve from the oven.

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Great teas to remind you of the Mediterranean ………….

Last Mango In Paris ID# 30066 A vivacious blend of fruits in this delightful blend. The tropical dried version of Mango’s, rose hip’s and Hibiscus petals with naturally dried orange and tart elderberries along with natural flavors.   Type: Bag    Size: 50 g.     Price: $8.00 (reg. Price)

All teas are available online @ www.teas-online.com or www.lavendarcove.com

Tuscany Pear Rooibos ID# 9902 Apple and pear pieces, Rooibos and natural flavors. A sot after delicacy for chefs in Italy, is pears. This delicious blend of Rooibos, dried apple and dried pear is a sweet delight for your taste buds. Great Iced.                                            Type: Bag    Size: 100 g. (Loose Tea)   Price: $12.00 (reg.price)

Earl Grey ID# 9805 A blend of Sri Lankan teas with floral notes from the tea gardens of Dimbula, Uva and Nuwara Eliya and the bold scent of bergamot, a citrus fruit grown far away in the Mediterranean.   Type: Pouch    Size: 100 g.  Price: $7.95 (reg. Price)

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Recipe – “Poppy Seed Muffins”

Happy New Year
 
“Poppy Seed Muffins”
 
 
1       cup milk
1/2    cup poppy seeds
1/4    cup butter or margarine
3        tblsp. Granulated sugar
1        egg
1        tsp. Vanilla
2        cups all purpose flour
3        tsps. Baking powder
3/4     tsp. Salt
 
- Put milk and poppy seeds into small bowl.  Let stand for 10 minutes or so.
 
- Cream butter, sugar and egg together well.  Add vanilla.  Stir in poppy seed mixture.
 
- Measure flour, baking powder and salt into large bowl.  Stir to mix thoroughly.  Make well in center.  Pour wet mixture in well.   Stir only to moisten.  Fill greased muffin tins 3/4 full.
 
- Bake in 400 degree Fahrenheit oven for 20 to 25 minutes.  Serve warm.
 
Makes 15
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Recipe – “Greenberry Tea” & Muffins

 
“Greenberry Tea”
“Drink to your health” by Anita Hirsch
  
1   cup boiling water
1   teaspoon green tea leaves or 1 bag green tea
1 – 2 teaspoons dried blackberry, blueberry, or raspberry leaves
1 – 2 teaspoons fruit syrup (Optional)
  
** Pour boiling water over the leaves or tea bag and steep for 3 minutes to 5 minutes.  Strain.  Serve.  One or two teaspoons of fruit syrup can be added for sweetening and flavor if desired.
  
1 serving (1 cup)
 
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Fruit Muffins
 
2        cups all purpose flour
1        tsp. Baking powder
1        tsp. Baking soda
1        tsp. Salt
 
1/2     cup butter or margarine
1/2     cup granulated sugar
1         egg
1         cup milk
3/4      cup fruit cocktail
 
In a large bowl mix together flour, baking powder, soda and salt.  Make a well in the center.
 
Using a smaller bowl, cream butter, sugar and egg together well.   Mix in milk and fruit.   Pour into well. Stir just to moisten.  Batter will be lumpy.  Fill greased muffin cups 3/4 full.  Bake in 400 degree Fahrenheit oven for 20 to 25 minutes.  Leave in pan 5 minutes, remove.  Serve warm.   Makes 16.
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Recipe – “Lemon Balm Anxiety Reducer”

It has been a while since I last blogged, now it is essentially winter and very cold today -26  (wind chill of -40), in Calgary.   By the way, once in while I get a earful that we live in Igloo’s, not in Calgary, sorry to say.   But if you are one in many that decide to go jogging is this freezing weather, you might just want to build one of those Igloo’s in the piles of snow along the way.    Enjoy this recipe and brew a nice cup of tea, stay warm.

“Lemon Balm Anxiety Reducer”
“Drink to your health” by Anita Hirsch
  
2   teaspoons or 1 bag lemon balm tea
2   teaspoons or 1 bag chamomile tea
1   teaspoon or 1 bag peppermint tea
2   cups boiling water
Ginger syrup or mint syrup to taste
  
** Combine the teas in a cup or teapot.  Pour boiling water over the tea and steep for 4 to 5 minutes.  Strain.  Add ginger or mint syrup to taste.  Serve.
  
2    servings (1 cup each)  
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