Spearmint Tea

Sheryl Campbell

5-6 12"-18" twigs of spearmint leaves
generous 1/4 C. evaporated cane juice sugar
2 quarts of water

Cut the twigs of spearmint leaves. Pull leaves off stems and wash leaves. Put leaves in a glass 4 cup measuring cup and pour boiling water over leaves. Add evaporated cane juice sugar. Stir to dissolve sugar. Let steep for 20 minutes. Strain tea into a 2 quart pitcher. Fill pitcher up with water. Serve. Yummy!


The last time we went to Virgina (Nov. 2008) Rob & Sheryl Campbell graciously opened up there home to our family.  While we were there, Sheryl made this tea.  I have wanted to plant spearmint ever since!  :)  We just put our spearmint plants in the ground a couple of weeks ago and I just made our first pitcher of spearmint tea.  It is SO delicious!  Hannah and Daniel love it just as much as I do!  Really great stuff.  Yum!

Love Always,
Mommy

Barley Crackers

From: Wow! This is Allergy Free and Sugar Free by Deborah Steiner and Mary Yoder

2 ½ C. barley flour
1 tsp. baking soda
½ tsp. cream of tartar
½ tsp sea salt
2 Tb. Evaporated cane juice sugar
¼ tsp cumin
¼ C. coconut oil, melted
½ C. pear juice

Combine dry ingredients. Cut in coconut oil. Add pear juice and mix well.

Roll out thinly on a cookie sheet. Cut into squares. Poke each square with a fork. Bake at 375 degrees for 15 min. Cool and eat.

Can be stored at room temperature for up to 4 days.

Mommy made these for Joshua for the first time today and all the children really liked them.  I'm not sure there will be any left at the end of the day.  These are "ack-shink" pretty good!  :)  (Ack-shink is a Team Southerland word for actually.  I believe it was Daniel who used to say it when he was little and the word ach-shink stuck around!)

Love Always,
Mommy