Wednesday, June 18, 2014

sunshine tea

We have an overabundance of fresh eggs right now.  That is kind of the nature of chicken keeping I'm learning.  All winter long--no eggs, no eggs...then spring and summer hit and it's OMG EGGS!  I've been trying to come up with ways to use eggs other than the old stand-byes and I came across this old-school recipe that with some minor tweaks has become one of the kids' favorites over the last few weeks.  This is a really great way to get some healthy calories into little ones who aren't big into breakfast.  It is also an awesome before-bed snack. You don't need fresh eggs to make this--of course, they will taste the best, but the hot water does technically "cook" the eggs in this drink if you are worried about food-borne pathogens.

Sunshine Tea
serves 3

Boil 2 cups of water
 In a blender combine:
2 eggs
1 heaping teaspoon butter
1 heaping teaspoon coconut oil
1 tablespoon of honey (or to taste)
pinch of tumeric
dash of nutmeg
shake of cinnamon
1/4 teaspoon vanilla

While the blender is running
slowly (carefully!) pour the boiling water into the egg mixture 
increase speed of blender and mix until frothy 
pour into cups

* This recipe is generally fine for those who are lactose-sensitive as butter doesn't contain the milk protein that many people are unable to digest.  That said, if you don't do butter you can substitute a different healthy fat or oil in the recipe, you could also just add a bit more coconut oil.

* for a more hot-chocolate like drink try adding a heaping teaspoon of cocoa powder. 

1 comment:

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