Recipes, A MARINADE for Tempeh, A super blend for Herbal TEA: May 2nd, 2010

Been back from Costa awhile but more of that in my next post (its been so super busy I’ve been reduced to making lists). Okay.

MARINADE FOR TEMPEH (I block) (inspired by a lack of Schezuan Pepper in stores closeby)

Soy Sauce, Mirin, Mustard Oil (or your choice… mustard oil is good for pitta types and you could use sesame  instead), 2 drops of Young Living Fennel oil, 2 drops of YL Black Pepper, 1 drop of Cassia (from my 12 Oils of Ancient Scripture), 1 drop of Cinnamon Bark, 1 drop Thieves. Add a touch more salt as needed. Slice Tempeh thinly Marinade overnight.

I grilled the tempeh and it came out crisply enough… inspired by Michelle Soo telling me that 5 Spice and Tempeh were like duck to water (my metaphor… she used some other hand gesture… not a rude one).

CUMQUAT TEA (Have you been wondering what you are going to do with those cumquats in your garden and you aren’t really the making-jam type)

Festivitea Tea (or any other interesting herbal tea — this one contains Peppermint, Melissa, Licorice, Rose Petals, Chamomile, Calendula, Lemongrass & Red Clover). I add, for fun, a combination of other teas like Horsetail for Silica content, and Spearmint or Rooibos. I quarter a cumquat and add it to my tea infill strainer and let it steep. The combination seems to be able to steep forever and not get too strong… if you forget and come back to it later.