Growing up in South Africa, Rooibos (Red Bush) tea was something that was always around the house. Now that I’m in Taipei, I have noticed over the course of the past few years what a trendy drink Rooibos has become and how exorbitantly expensive to boot. The packaging and description on the boxes almost make me laugh out loud. It’s like seeing your funny tomboy cousin from the countryside in a dress for the first time. Weird..
The Rooibos-Apricot Flurry I tried out, does just that. You can’t have early Summer without apricots and iced flurries.
Here’s Ani Phyo’s Recipe:
2 Rooibos teabags in 2.5 cups of filtered water. Leave this in a sunny spot for 8 hours for a sun-cooked tea. I would add 4 teabags for a real kick of taste flavour as I didn’t feel it so much with 2 bags. If you don’t care for raw tea, boil your water and steep as usual for a few minutes then let it cool down to room temperature – or put it in the fridge. You damn city people and your crazy schedules.
Then pour the tea into a blender along with:
1/4 cup of dates
1/2 cup of dried apricots or 1 cup of fresh ones
1/2 cup of cashews (which have been pre-soaked for 8 hours)
Blend until smooth. Add ice then blend again. Drink immediately and watch your toes curl. Ah, Summer….
As part of each workshop series, we include one gourmet dinner-in-the-raw event where participants put down their chopping knives and pick up the dinner ones. Adela Stoulilova created a beautiful, four-course dinner for ten lucky people.
For this workshop, we hosted in a wonderful organic store in the heart of Taipei called “SO Fresh” SOFR3SH 太│平│洋│鮮│活. Hilary, who manages the place, is a visionary. She has hydroponic farms which the line the entire length of one wall. She farms her greens on location and the farms also double up as a design aspect of the place. Beyond this, So Fresh hosts workshops for kids, teaching them about growing vegetables and also cooking them.
As our world develops more, kids become less accustomed to knowing their vegetables, let alone knowing how to cook them. What Hilary has done has created a community of educated kids who not only know their their veggies but also take pride in cooking and eating them!
Adela served a rejuvelac cooler with fresh beet juice and honey, an arugula, pear and blue ‘cheese’ salad, and the main was a selection of raw spaghetti (zucchini, carrot) with 3 delicious sauces – a cheese sauce, pesto sauce and tomato sauce. To top the meal off, participants were served an amazing raw raspberry cheesecake and raw truffles. It was wonderful!