I feel as if sandbags have been unfastened from my legs and arms. Although I still have one week of my cleanse to go, I woke up yesterday feeling as if it had ended. Happy, energetic, and inspired Jessie is back! It has been a rough five weeks so far, consisting of fatigue, stomach pain, weight gain/water retention, skin breakouts, food cravings, and lack of sleep. But now I feel as if a store of energy inside of me has been released, and I can’t help but want to do anything and everything I love while skipping with my arms open wide. My first thought was to pop in here today to share with you about a new tea company I’ve fallen for, and think you will too, along with a drink recipe I’m currently sipping!
Many of you already know the wickedly talented Sherrie from With Food + Love. She has a fresh zing to every recipe she creates with some of the most vibrant and gorgeous photography. She announced a while back that she was going to be taking on the visual branding/marketing/photography for a tea company she held dear to her heart – and right then I knew this company (Big Heart Tea Co.) would be one I loved too. The other week I ventured onto their site and ordered a bundle of goodies that caught my eye. First there was the mint tea with lavender, then what they call fake coffee (so stellar), and then a few loose leaf bags of dried chamomile flowers, hibiscus, chicory, and dandelion. I’ve always wanted to play with these dried herbs and flowers – but had’t trusted a source to order them from until Big Heart Tea Co.
So far I have loved every single item I’ve tried, particularly that mint with lavender. I decided to soak some of the dried hibiscus in water overnight for an iced tea. The iced tea turned into a lemonade with fresh lemon juice and a bit of raw honey to sweeten. It really is a refreshing afternoon drink that makes you feel bright, even if you’re living in an area of the world where spring hasn’t arrived quite yet – a glass of this will hurry in those sunny vibes real quick.
I hope you all have a gorgeous end to the week, and maybe indulge yourself in a few items from Big Heart Tea Co. (this isn’t sponsored, just pure love). I’ll be back on Saturday with a full-fledged recipe post I’ve been itching to share with you too, so stay tuned and sip on this pink hibiscus lemonade in the meantime ;) – xx.
Makes about 4 cups.
2 teaspoons dried hibiscus flowers
4 cups filtered water
1/4 cup fresh lemon juice
2 teaspoons raw honey
Combine the hibiscus flowers with 2 cups of filtered water in a glass jar. Seal tightly and place in the fridge overnight (at least 12 hours). Pour the tea concentrate through a fine mesh strainer and into a countertop blender. Add the remaining 2 cups of filtered water, lemon juice, and raw honey. Blend on medium/low until the honey has dissolved. Taste and adjust (more lemon juice, more honey, etc) to suite your taste buds if needed.
Fill four glasses with ice (if serving right away) and pour the hibiscus lemonade into each. This can also be bottled and stored in the fridge to enjoy throughout the week.