Sentences with phrase «cup mixed peel»

Not exact matches

1 small onion, chopped 1 garlic clove, minced 1 tablespoon vegetable oil 1 to 1 1/2 cups chopped green New Mexico chile, roasted and peeled 1 small tomato, peeled and chopped 2 to 3 cups chicken broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch mixed with 3 tablespoons water

10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown sugar

10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste

Puree 1/4 a honeydew melon and 1 kiwi (peeled), the juice from 1 lime, simple syrup (mix 1 shot honey with 2 tablespoons warm water), and 1/2 cup sake.

1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish

Heat a large frying pan with a medium heat, add 4 cups of milk, 1 vanilla bean, 4 pieces of lemon peel, and gently mix everything together

* 10 small — medium Beets or 2 - 3 large cooked, peeled and sliced / diced * 1 Bag mixed lettuce greens * 1 cup crumbled Feta Cheese * 1/2 cup Pecan pieces, toasted and candied if desired

Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.

6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro

1 cup dry steel - cut oats 1 cup dry golden quinoa 1/2 cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut into coins 2 large lemons, zest and juice 1/2 cup maple syrup 1 cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2 cups hazelnuts, roughly chopped and toasted 2 cups blueberries or mixed berries

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

6 Ounces Kale, Chopped 3 Cups Cooked Chickpeas 1/3 Cup Tahini 2 Tablespoons Fresh Lemon Juice 2 Garlic Cloves, Peeled 1 Cup Mixed Fresh Herbs (Such as Parsley, Cilantro, Mint, Basil) Salt & Pepper Extra Virgin Olive Oil To Serve: Whole Grain Tortilla Chips Fresh Crudités (See Notes Above)

8 large bars Ingredients: 2 large sweet potatoes cut and peeled 2 cups oats Half cup mixed nuts 3 tbsp maple syrup 1 tbsp coconut oil 7 tbsp water 1/3 cup chopped apricots 1/3 cranberries 1/3 raisins 1 tsp cinnamon Half cup pumpkin seeds or mixed seeds of your choice

ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)

ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)

Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed

(if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2 cups dry white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon fresh rosemary, minced 1 tablespoon dried basil 1 teaspoon dried oregano 1 tablespoon dried leeks / parsley / fennel mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8 cups water

8 oz margarine 3/4 cup superfine sugar 3 large eggs 1/4 tsp vanilla extract 3 1/2 cups flour 2 tsp baking powder 1/4 tsp All Spice 4 oz chopped mixed peel 4 oz cherries, halved 4 oz dried dates, chopped 2/3 cup cold tea

(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4 cup pine nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepper to taste

1/2 cup quinoa, rinsed well 1 cup of freshly squeezed tangelo or orange juice (or a mix of both) 1/4 cup water 1/4 tsp cinnamon 1/2 tsp lemon juice 1/4 large mango, peeled and diced (about 3/4 cup) 1 tbsp fresh coriander, chopped just before using 2 tbsp almonds, chopped and lightly toasted 1 tsp pure maple syrup

5 cups Mixed Baby Kale and Spinach, washed and dried 1/2 cup Dried Cranberries 1/3 cup Pine Nuts 1/3 cup Pumpkin Seeds 3 Tablespoons Chopped Cilantro 2 Large Oranges, peeled and sliced into small wedges

Combine 1 1/4 cups flour, 1/2 cup sugar, 1/2 cup butter, sour cream, eggs, baking powder and 1 teaspoon lemon peel in a large mixing bowl.

2 tablespoons extra virgin olive oil 1 1/2 cups beets (can be a mix of yellow and red), peeled and diced 1/4 cup white onion, diced 1/2 teaspoon kosher salt, plus more to taste 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1 1/2 pound fresh tomatoes, peeled and diced (or 1 1/2 14.5 ounce cans of diced tomatoes) 1 cup kale leaves, packed 1/4 cup goat cheese 3 - 6 eggs (up to you!)

Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese, for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky sea salt, for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.

3/4 of a blender loosely filled with greens (I used Trader Joe's «Power Greens» mix of baby spinach, chard, and kale) 1/4 — 1/2 cup of coconut milk (from the carton) or any non-dairy milk 5 large green figs 1/2 of a cucumber, chopped into big chunks 1/2 inch piece of peeled ginger (optional) 1 large frozen banana, chopped into big chunks

Cranberry Orange Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2 of a blender of greens, loosely packed (about 4 cups loosely packed)-- I used Trader Joe's Power Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2 cup of unsweetened coconut milk from the carton or other nondairy milk 1/2 cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed

Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend.

ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, choMIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chomixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)

ingredients QUICK ASIAN SOBA NOODLES 1 (8 - ounce) package soba noodles 3 tablespoons sesame oil (divided) 1 clove garlic (peeled, finely chopped) 2 cups chicken breast (boneless, skinless, diced) 2 cups organic frozen mixed vegetables 3 and 1/2 tablespoons low sodium tamari (divided) flaky sea salt (to taste)

ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)

350 grams whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp ground flax seed + 6 tbsp water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small

Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoothie

Ingredients 2 cups / 330 g cooked or canned chickpeas (garbanzo beans) 1 red bell pepper, diced1 orange bell pepper, diced1 / 2 red onion, diced3 spring onions, choppedthumb - sized piece fresh ginger, peeled and grated3 / 4 tbsp sugar2 to 3 tbsp lemon juice1 tbsp cuminsalt, pepper, to taste2 to 3 tbsp chopped cilantro Directions In a bowl, mix together the chickpeas with the red bell pepper, orange bell pepper, the red onion and the spring onion.

ingredients AMERICAN TURKEY GOULASH 1 pound elbow macaroni 5 tablespoons olive oil (divided) 1 pound ground turkey 1 yellow onion (peeled, finely diced) 3 garlic cloves (peeled, minced) 2 tablespoons thyme leaves (finely chopped) 4 cups mixed mushrooms (shiitake and cremini, stems removed, finely chopped) 1 28 - ounce can crushed tomatoes Kosher salt and freshly ground pepper

3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil

* 2 large onions, peeled and sliced * one 4 1/2 pound brisket, preferably local and grass - fed * 1/4 cup apple cider vinegar * 1/4 cup wheat - free tamari or soy sauce * 1/4 cup Worcestershire sauce (I used Annie's brand which is all natural / vegan) * 1/4 cup strong black coffee (I mixed 1 teaspoon organic freeze - dried coffee with 1/4 cup water) * 1/4 cup all natural barbeque sauce * 3 tablespoons pure maple syrup * 3 tablespoons favorite hot sauce

* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I used a combination of butternut squash, carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive oil * course salt * 2 tablespoons unsalted butter, preferably organic * 3 tablespoons maple syrup generous pinch of red pepper flakes or cayenne pepper * 5 cardamom seeds / pods (the original recipe calls for 1/8 tsp.

4 tablespoons butter (divided) 1 large red onion, sliced 2 cloves garlic, chopped 2 cups small, hot, finger - size green chiles (Bhutanese Jitshe chiles or Ancho chiles) 1 cup water 6 ounces Bhutanese Datshi or crumbled mild goat cheese 6 ounces grated pecorino or Gouda cheese 4 small potatoes, peeled, sliced 1/4 ″ thick and cooked in salted water 1/2 cup milk mixed with 1 tsp.

1 cup olives, mixed black and green, not pitted 1/2 a lemon 1/4 cup extra virgin olive oil 1 clove garlic, peeled and smashed 3 - 4 small sprigs fresh thyme 1/2 teaspoon herbes de provence

1 medium brown onion, chopped 1 clove garlic, crushed 425g can crushed tomatoes 1 carrot, peeled and diced 2 sticks celery, sliced 1 large parsnip, peeled and diced 1 tablespoon tomato paste 1 bay leaf 4 cups beef stock 2 cups water 1/2 cup small pasta 6 Brussels sprouts, finely sliced or 1 cup sliced cabbage 300g can four bean mix, rinsed and drained

Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potato.

Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving

Citrus, Cashew and Coconut Yogurt Bowl Recipe 3/4 cup plain Greek yogurt (I prefer full fat or 2 %) 1 blood orange, peeled and sliced 1/4 cup spiced cashew and coconut snack mix 1 teaspoon honey

1 heaped cup mixed red berries (I did fresh strawberries + frozen cherries) 1 small beet, peeled + chopped small 1/2 ripe banana (preferably frozen) 1 pitted Medjool date 1 tablespoon raw cacao powder 2 teaspoons coconut butter (note: this is a product that contains both the oil and flesh) 1/2 teaspoon fresh lemon juice 1/4 teaspoon vanilla extract 1 cup plant - based milk (almond, coconut, hemp etc)

3 cups peeled (if desired), cored, and diced pears, mixed varieties 1/2 cup peeled, cored, and diced tart apple 1/2 cup chopped onion 1/4 cup minced candied ginger 1/4 cup seedless sultanas or dried currants 5oz apple cider vinegar 1/2 cup raw sugar or light brown sugar 1 clove garlic, sliced 1/2 T grated fresh ginger 1/4 tsp salt 1/4 tsp red pepper flakes 1/4 tsp ground dried ginger

(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted)

Chop finely peeled skin of 1/3 lemon, and mix it in a pot with 4 tb coconut oil, 1/3 cup agave syrup, 1 ts cinnamon, and 1 inch of grated ginger.

3 medium beets, trimmed 3 oranges 1 small clove garlic, smashed and peeled and roughly chopped 1/4 cup extra-virgin olive oil 1 tablespoon apple cider vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 3/4 teaspoon salt plus more to taste 2 hearts of Romaine, chopped, washed and spun dry 6 cups mixed greens, loosely packed 1/2 small head radicchio, chopped, washed and spun dry 4 ounces Cabot Seriously Sharp Cheddar, cut into small chunks 1/2 cup spiced nuts, purchased or home - made

* 1/2 pound sugar snap peas, trimmed, strings removed * 5 ounces (6 cups) mixed salad greens * 5 scallions, thinly sliced diagonally * 2 small zucchini, thinly sliced into ribbons with a vegetable peeler * 1/3 cup fresh basil, large leaves torn * 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned) * 2 teaspoons extra-virgin olive oil * 1 teaspoon fresh lemon juice * 1/2 teaspoon finely grated fresh ginger * 1/2 teaspoon honey * Coarse salt * 1/4 teaspoon freshly ground pepper

Pukka's Womankind blend mixes chamomile, shatavari, licorice root, hibiscus, marigold, beetroot, orange peel, orange essential oil, rose, cranberry, and vanilla for «a loving cup of nourishment to restore your vitality and balance,» according to Sebastian Pole, Pukka's Master Herbsmith.