Tetley Super Herbal Tea: Immunity

As the weather gets cooler and people stay inside more often, colds and other viral illnesses become more prevalent.  Vitamin C contributes to the healthy functioning of the immune system, and in the fall/ winter I like to supplement my vitamin intake.   

Tetley has introduced a new peach and orange tea with vitamin C, which allows you to get cozy with a cup of tea and boost your immune system all at once.

In addition to peach and orange the tea also includes beetroot, roasted chicory root, licorice root, ginger root, hibiscus flowers, apple, and rosehip.  It has a nice fruit flavour, and I found that the orange really stood out.

On the weekend we tried this tea in an iced beverage.

We steeped the tea with a cup of hot water for 5 minutes:

Then cooled it and poured it over ice:

Finally, we topped the cup off with ginger ale:

It had a really light flavour when cooled and iced, and with 1/3 cup of ginger ale per drink, it wasn't too sweet.  It would also be great with a bit of honey for those who like a sweeter tea.

We drink a lot of tea in our house, so this will be gone in no time!

Do you drink tea?  Have you tried Tetley's Immunity tea? 

* The tea was provided to me free of charge.  All opinions are my own.

Vegetarian Meal #5 of 10

Today I gargled salt water, loaded up on vitamin D and C, and drank lots of water and tea. Unfortunately, I am not feeling much better - this cold is really trying to get me! I am going to fight back some more this evening (maybe try a hot toddie that Maggie recommended).

Lunch today was some taco beef on brown rice:



With salsa on top:



And a pear:



I had trouble making it through the afternoon at work, as I felt like I wanted to curl up in the corner and go to sleep. I planned for a sub for tomorrow - just in case.

Dinner tonight was Vegetarian Recipe #5 of 10 (I am trying to make 10 new veggie recipes this month). Today was:

Tabouli Salad and Bulgur/ Tofu Stuffed Peppers

• To make the bulgur: add 1 cup to 3 cups water, bring to a boil, and then cover and put on low for 20 minutes or so.
• To make the salad: peel and cut up 1/2 cucumber, add chopped tomatoes, chopped green onion, raisins, 2 T olive oil, and 1 T lemon juice.
  

• Add about 2/3 of a cup of bulgur (cooled) to the salad

• To make the peppers: Cut 2 peppers in half, sprinkle some cheese in the bottom

• Sautee some onions

• Add the onions and some chopped tofu to the pepeprs

• Spoon the cooked bulgur into the peppers and stick a little bit more cheese into the tops

• Bake in the oven for 20 minutes @ 375
  

My portion:



This was my first time trying bulgur, and I absolutely LOVED it! It is a lot like rice, and better than cous cous and quinoa in my opinion - much better.
It was SO easy to make too.

Wikipedia says that, "Bulgur is more nutritious than rice and couscous, because it contains more fiber, more vitamins and minerals, and has a better glycemic index than white rice or couscous."

This was an excellent dinner ... looks like a lot of carbs, but the peppers didn't have much bulgur in them (there is not much room in a pepper), and I only ate 1/2 the salad pictured.

I am going to have a hot shower, make myself a "hot toddie" and curl up on the couch for a little while, before I go to bed early.

I think my body is trying to tell me to s-l-o-w down and take it easy. I have been spreading myself very thin over the last couple of months, and I am starting to feel a little bit worn out.

Do you take on more than you can handle, or do you manage to have a perfect balance in your life?