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

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

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)

“Italian Vegetable Soup”

A great warm soup for the wintry days, easy to make and simply delicious.

“Italian Vegetable Soup”

“Betty Crocker’s – Working Woman’s Cookbook”

 

1           pound bulk Italian sausage

1          medium onion, sliced

1          can (16 ounces) whole tomatoes

1          can (15 ounces) garbanzo beans, drained

1          can (10.5 ounces) condensed beef broth

1-1/2  cups water

2          medium zucchini or yellow summer squash, cut into 1/4-inch slices

1/2      teaspoon dried basil leaves

Grated Parmesan cheese

 

Cook and stir sausage and onion in 3-quart saucepan until sausage light brown; drain.  Stir in tomatoes (with liquid), beans, broth, water, zucchini and basil; break up tomatoes with fork. Heat to boiling; reduce heat.  Cover and simmer until zucchini is tender, about 5 minutes.   Sprinkle with cheese.

Recipe – “Vanilla Milk Tea”

“Vanilla Milk Tea”
Victoria – “the Pleasures of Tea by Kim Waller & Nancy Lindemeyer
 
 
1    cup milk
One 2-inch piece vanilla bean, split
4    teaspoons English Breakfast tea
 
1.    Pour the milk into a small saucepan.   Add the split vanilla bean and bring to a simmer, stirring often.  Remove the saucepan from the heat and let stand until the milk is cool.  Remove the vanilla bean.
2.    Brew the tea according to the package directions.  Pour the tea into warmed mugs and top with the vanilla milk.
 
Makes:  4 to 5 servings.
 
***Inspired music by “Oleta Adams” – “Feelin’ Good” (“Let’s Stay Here – Album)
 

Lavendar Cove – Scented Diffusers

 

Our company was created back in 1998 with the inspiration of just loving tea, so we decided to share our passion to all of our members.  Plenty of different articles on tea, herbs, coffee and a lasting friendship with tea.
Product Photo
Fall Mini Diffuser Gift Set
ID# 20016
A gift set of three fragrant diffusers. Acorn: — A combination of asian and the mediterranean influences with Mandarin orange (citrus) along with aromatic cinnamon (spicy); Anjou pear (sweet); allspice and a leaf from cloves; along with a gentle combo of sugar cane, sandalwood and topped with Roma apple. Cornucopia: — A special array of spices will remind you of a festive dinner in late fall, along with spices, relaxing vanilla has been added for balance. Fresh Pumpkin: — Enjoy the fresh smell of pumpkin pie along with a full array of spices – cinnamon and cloves, soothing vanilla and tropical coconut. (H.H.N.)
Type: Boxed    Size: 2 oz. x 3
Price: $35.50 (reg.price)

Product Photo
Holiday Living Green Diffuser Gift Set
ID# 20028
Spiced Pear: — A warm and spicy combo of clove leaf, cinnamon leaf and sweet pear. Balsam Wreath: — A walk in mountains with a woodsy scent of balsam fir and a scent of sweet refreshing orange oil. Cinnabark: — Out for a brisk walk in the snow through Cedar trees will embark the scent of cedar-wood and enjoying a cup of hot eggnog with cinnamon sticks, placing cinnamon scented logs with olibanum resin into a wooden bucket to enhance the scent of cinnamon. (H.H.N.)
Type: Boxed    Size: 2 oz. x 3
Price: $35.50 (reg.price)

Available on our site: www.teas-online.com

Recipe – “Freeze & Ripen Ice Cream”

“Freeze & Ripen Ice Cream”

“Farm Journal’s – Country Cookbook” – edited by Nell B. Nichols

1.   “Pour the cool ice cream mixture into the freezer can.   Fill can two thirds to three fourths full to leave room for expansion.  Fit can into freezer; follow manufacturer’s directions if using an electric freezer”.

2.   “Adjust the dasher and cover.  Pack crushed ice and rock salt around the can,  using 6 to 8 parts ice to 1 part salt.   Turn the dasher slowly until the ice melts enought to form a brine.  Add more ice and salt, mixed in the proper proportions, to maintain the ice level.  Turn the handle fast and steadily until turns hard.   Then remove the ice until its level is below the lid of the can; take the lid off.  Remove the dasher”.

3.    “To ripen the ice cream, plug the opening in the lid.  Cover the can with several thicknesses of waxed paper or foil to make a tight fit for the lid.  Put the lid on the can”.

4.   “Pack more of the ice and salt mixture (using 4 parts ice to 1 part rock salt) around the can, filling the freezer.   Cover the freezer with a blanket, canvas or other heavy cloth, or with newspapers.  Let ice cream ripen at least 4 hours, sherbet 1 hour.  Or put the can in the home freezer to ripen”.

“If you buy ice by the pound you can use 20 lbs. ice to about 1 lb. rock salt for a 1-gal. freezer.   Freezing is faster if the salt is increased (4 parts ice to 1 part salt), but the product will not be as smooth”.

Recipe – “Orange Pekoe Tea Ice Cream”

It is not a great suprise to look out today and find that it is blowing snow in the springtime here in Calgary.    It is a common occurence for the piles of moisture that we will get in April and May, but it is not springtime showers.   Although come to think of it, this morning it was a light drizzle, then it started to blow snow in chunks.   It is a challenge to drive on snow covered roads with a nice layer of ice underneath and this is not a great time to bring out that sports car!

But with the thought of something delicious and iced, I found this recipe and it will be a challenge to see if it turns out for those of you that will make it.

“Orange Pekoe Tea Ice Cream”

“Farm Journal’s – Country Cookbook” – edited by Nell B. Nichols

2-1/2      cup milk, scalded

6              whole cloves

1              Tblsp. grated orange peel

2              Tblsp. orange pekoe tea

1              envelope unflavored gelatin

1/3          cup cold water

1/4           tsp. salt

3/4           cup sugar

4               egg yolks, slightly beaten

3/4           cup honey

4               egg whites, stiffly beaten

3               cups light cream

Directions:

1.   Scald milk with cloves and orange peel.   Add tea; let stand 5 to 8 minutes over hot water.

2.   Soften gelatin in water.

3.   Strain milk; return to double boiler top.  Add salt, sugar and egg yolks, which have been mixed with some hot milk.   Cook, stirring constantly, until thickened.

4.   Remove from heat, add softened gelatin; blend throughly.   Add honey.   Cool.

5.   When cold, fold in egg whites and cream.   Pour into freezer can; fill only two thirds full to allow for expansion.   Freeze and ripen by basic directions.  

Makes 1 gallon.

**Check out our following directions for “How to Freeze and Ripen Ice Cream”, next…