Friday, March 17, 2017

It's Here- Honest Tea’s Brand New Flavor: Unsweet Peach Ginger (USA)

It's Here- Honest Tea’s Brand New Flavor: Unsweet Peach Ginger (USA)

To achieve the refreshingly delicious taste of Unsweet Peach Ginger, Honest Tea uses Fair Trade black tea that is mixed with honey bush leaves to balance the robust taste of the black tea. Then a touch of fresh peach puree and a kick of real ginger are added to give this tea a rich and full-bodied taste.

The ingredients that you find in each bottle of Unsweet Peach Ginger Tea are not only honest and organic—but also trendy. This tea is brewed with organic honey bush leaves, which is an herb becoming increasingly popular in the culinary and beverage world for its subtly sweet aroma and honey notes. Explore the Source Map here to learn more about the origin of Honest Tea ingredients.

Look for it in stores now.

Happy St Patrick's Day! Luck O' The Irish Corned Beef Dinner

Luck O' The Irish Corned Beef Dinner

We could all use a little luck now days! So why not make this Luck O' the Irish Corned Beef Dinner for your family? This meal is so easy that even beginning cooks can pull it off very successfully. The corned beef brisket, potatoes, carrots, onion and cabbage wedges all cook in the same pot for ultimate flavor. With this one dish you have your meat and vegetables all-in-one. Add some steamed and seasoned green beans or a lettuce salad, a crusty bread--Irish Soda Bread is a good choice--and you have a tasty, nutritious meal.

1 (3 to 4 lb) corned beef brisket
approx 7 cups water
 1/2 cup chopped onion
 2 cloves garlic
 2 bay leaves
 6 med potatoes,peeled
6 carrots
 6 cabbage wedges
1 tsp prepared mustard
3 tbsp Splenda Brown Sugar
 Blend dash of ground cloves

 Place corned beef brisket in a Dutch oven and add enough water to cover. Add onion, garlic, and bay leaves. Cover and bring to a boil. Reduce heat and simmer 3 to 4 hours or until tender. Remove the meat from the Dutch oven and add the potatoes and carrots to the pot. Cover and bring to boiling; cook 5 minutes. Add the cabbage wedges to the potatoes and carrots then cook another 25 minutes or until the vegetables are tender. Meanwhile, place meat, fat side up, in a shallow baking pan. Spread the mustard over the top of the meat; sprinkle with a mixture of the Splenda blend and cloves. Bake in a 350 degree oven for 15 minutes. Serve the meat with the vegetables. Spoon the cooking liquid over the meat and vegetables, if desired. Serves 6 to 8. Enjoy!

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