Recipe – “Iced Sunshine Tea”


“Food for Thought” – by Colour Library Books


4          oz. granulated sugar

½         pint of water

Rind of 1 lemon, pith removed

3          tbsps. Earl Grey tea leaves

2          pints cold water


Combine the sugar and water in a heavy-based saucepan and stir to mix.  Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.


Simmer until the sugar dissolves completely.  Remove the lemon rind and allow to cool.  Store in the refrigerator.


To make the tea, combine the tea leaves and water in a glass jar.  Cover and set out in the sun for at least 5 hours.  Alternatively, place in the refrigerator overnight.


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)  

Recipe – “Baked Lemon Pudding”

“Baked Lemon Pudding”

“Fare for Friends Foundation”


3          eggs, separated

1-1/2  lemons, rind and juice

2          tablespoons flour

¾        cup sugar

1          tablespoon butter, melted

1          cup milk

             pinch of salt


Preheat oven to 325 degrees Fahrenheit.   In a large bowl, combine rind and juice with egg yolks.  Add flour and sugar slowly.  Beat well and add milk and butter gradually.  Beat egg whites until stiff and fold into mixture.  Pour into greased, 1-1/2 –quart (1.5 L) casserole, and set in pan of warm water.  Bake 45 minutes or until set and top is golden brown.  Serves 6.

teabytheocean newsletter May and June 2013

LAVENDAR COVE – teabyocean   May & June 2013 Newsletter

It has been a while since any info on this blog, it is writer’s blog. To simply not add too much in of my own personal life, but keep all the followers interested about tea, recipes, herbs and something interesting to write about. Taking time out of the already busy schedule to simply write on all my blogs, creating labels for the tea company that took days to compile, packaging over 30 pounds of tea with a few helpers (thanks to Jo-anne & Linda) in just five hours later. It is back breaking work with a counter of only 3.5 feet high and causes you to shift your feet back and forth, great conversation talking went back and forth in the room, us ladies talked about life, our marriages, some mentions about tea with questions to rack my brain, but all in all it is about friendship gathered into a kitchen to learn about your friends lives and what they both enjoy to do on their spare time.

If you can relate to all the blogs that you follow is also time consuming and usually for me it is done late in the evening into the early morning hours.

The passion of owning a wonderful tea company occupies many hours during the week. To share my knowledge and inspiration has been from the beginning.

Some of us enjoy creating, cooking, painting, reading a novel, outdoor exercise, painting, time at the gym, baking, gardening, oh did I leave some stuff out. Why don’t you comment and add some more things that you enjoy to do, other than working.   I enjoy a great cup of tea after an hour long session with my girlfriends after class, this allows me to mediate and relax.   Some of the activities listed above are some of the things I also enjoy.

Enjoy this month’s news with recipes, teas and more added between.


See original recipe for the “COOKIE STARTER” Recipe by – “Farm Journals Country Cookbook”

This is a wonderful and helpful cookbook, so many recipes with new creations adding from the original recipes.   A great help for all those who love to cook, bake and having great recipes on hand to enjoy with friends & family.


“Ice Cream Wafers”

Recipe by – “Farm Journals Country Cookbook”


1           cup Cookie Starter

½         tsp. vanilla

1           egg yolk

1/3       cup sugar

½         tsp. baking powder

Sifted confectioners sugar


  • Mix all ingredients, except confectioner’s sugar.
  • Chill dough thoroughly.
  • Sprinkle board and rolling pin with confectioner’s sugar. Roll small amount of dough 1/8″ thick.
  • Cut with small cookie cutter and place 1″ apart on greased baking sheet. Bake in moderate oven   (350 degrees Fahrenheit) about  6 minutes, until cookies are lightly browned.
  • Dust with confectioner’s sugar.
  • Remove and cool on racks. Makes about 3 dozen.


Enjoy a wonderful Rooibos tea would go great with this recipe below, we suggest our brand of “Bourbon Street Vanilla Rooibos”, available on our site – , signing in as a member you will receive 10 % off your purchases.


Orange and Lemon Wafers”

Recipe by – “Farm Journals Country Cookbook”


Make up Ice cream Wafers recipe omitting vanilla and adding grated peel of 1 orange and grated peel of ½ lemon.   Roll out and cut cookies into different shapes. Place 1″ apart on lightly greased baking sheet.

(Or roll into balls, using 1 teaspoon dough for each cookie. Dip fork into confectioner’s sugar and make waffle design by crisscrossing with fork. Don’t mash cookies too flat.) Bake in moderate oven (350 degrees Fahrenheit) 10 minutes. Decorate with strips of orange peel.   Remove cookies and cool on racks.   Makes 1-1/2 dozen.



Recipe by – “Farm Journals Country Cookbook”

2-1/4              cup sifted flour

¾                    tsp. salt

1                      cup butter or regular margarine


–         Sift flour and salt into bowl.

–         Cut in butter until mixture resembles coarse bread crumbs.

–         Store in clean jar with tight-fitting lid. Keep in refrigerator or freezer.

–         Makes 3 to 4 cups.


Tips on using mix:

–         Let the crumbs reach room temperature before adding other ingredients. Loosen with a fork if mix is too compact. Your electric mixer can help you make cookie dough from the mix.

–         To short-cut cookie-making, shape dough into roll; wrap and chill thoroughly. Slice and bake cookies as desired. When dough is cold, allow more time for baking. To get a thicker cookie, shape teaspoonfuls of dough with fingers and roll in palms of hands into balls; stamp with flat-bottomed glass and bake.

–         When you bake and then freeze, wrap cookies in foil or plastic wrap, or store them in freezer containers.


Look for the cookie recipes to follow: Blind Dates (added); Ice Cream Wafers; Oriental Almond Cookies; Old English Ginger Cones;

Join our other blogs: ; ; ;


Recipe – “Lemongrass Ginger Tea”

“Lemongrass Ginger Tea”

“Drink to your health” By Anita Hirsch, M.S., R.D.

 1 inch of fresh lemongrass, thinly sliced, or 1 teaspoon dried lemongrass

 1 piece of crystallized ginger, about 1 inch square

 1 cup boiling water

Place the sliced lemongrass in a cup.  Cut the ginger into smaller pieces and add to the cup.  Pour the boiling water over both and steep for 5 minutes.  (If you’re using dried lemongrass, steep a bit longer, up to 15 minutes, to extract the most flavors).  Strain and serve.

Makes one cup.

Recipe – “Mini Lemon Tarts”

“Mini Lemon Tarts”
“Tea Party” by Tracy Stern with Christie Matheson
1    15-ounce box refrigerated pie crust
1    12-ounce jar lemon curd
2 to 3 kiwis, thinly sliced
*Preheat the oven to 400 degrees Fahrenheit
Using a cookie cutter or a drinking glass, cut sixteen 2-inch circles from the dough and press them into the slots of a mini-muffin pan.  Prick the dough with the tines of a fork.  Bake for about 15 minutes, or until golden brown, watching to make sure the edges don’t burn.  Remove from the oven, let the crusts cool in the pan for 15 minutes, unmold, and then let the crusts cools completely on a wire rack.
Scoop some lemon curd into each baked crust.  Garnish each mini tart with a kiwi slice and serve.

Info on Rooibos – Part 2 of 2

This herb plant contains no caffeine unless it is blended with coffee or other blending components.

Rooibos can be drank just like Black tea by adding your milk and sugar to it. Some like to drink it just on its own, but others have placed lemon with the tea.

Brewing Rooibos coffee in the shops in South Africa have created some delicious trends like Red Latte’s, Iced tea versions, Red Cappuccino’s and Red Espresso’s and presented just like Espresso’s in Demi Tasse cups. In several countries like the U.S.A., Australia and South Africa have been brewing up Rooibos tea as an Iced Tea. Blending your own types of drinks with Rooibos is simply endless.

Health conscious people around the world are realizing the benefits of the structure of Rooibos tea like Vitamin C, antioxidants, very low tannic acids, phenolic compounds, Rooibos is known help towards allergies, the digestive system and just plain nervous tension.

References: Suppliers of Rooibos & Wikipedia

Recipe – “Cardinal Punch”


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

2-1/2    cup boiling water

2            tblsp. black tea

1/4        tsp. ground allspice

1/4        tsp. ground cinnamon

1/8        tsp. ground nutmeg

3/4       cup sugar

1           (1 pt.) bottle cranberry juice cocktail

1/2       cup orange juice

1/3       cup lemon juice

1-1/2    cup cold water

*Pour the rapidly boiling water over tea; add spices.  Cover and let steep 5 minutes.  Strain and stir in sugar.

*Add cranberry, orange and lemon juices and cold water.   Cover; chill thoroughly.  Makes 8 servings.

Recipe – “Spicy Hot Grape Punch”


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

2       cup grape juice

1/2   cup  sugar

1       stick cinnamon

1       tsp. whole cloves

1       tblsp. lemon juice

1       (6 oz.) can frozen orange juice concentrate, reconstituted

*Combine all ingredients.  Bring to a boil.  Strain and serve hot in the tea cups.   Makes 8. servings.

Fruit, Anti-oxidants & Recipe

Orange juice, Pomegranates, Blueberries have anti-oxidants but Matcha is known to have a higher amount of anti-oxidants than these fruits.


Reference and Recipe: “New Tastes in Green Tea” by Mutsuko Tokanaga

1         tsp. matcha

1         Tablespoon sugar

1/4     cup hot water

3/4     cup cold milk

3 – 4   ice cubes

6-inch (15 cm) stalk of lemon grass

*Mix the matcha with the sugar, add the hot water, and stir unitl the paste becomes smooth.

**Add the cold milk and stir.  Add the ice cubes.

***Serve with the lemon grass for added flavor.

Asacha wa nan o nogareru” – “Drinking tea in the morning before you go out avoids trouble”.