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Recipe courtesy of Chef Jenni
|| chai tea bags
|| cup nvigorate Seabuckthorn syrup
|| cups granulated sugar
|| cups water
Boil tea bags in two cups of water with sugar and the juice and zest of the lemon. Take out the tea bags and add the Seabuckthorn syrup and the rest of the water. Chill and serve! Delicious with a splash of rum. The other option is to serve the cider hot.
Recipe courtesy of Executive Chef Heather Bekar-Schulte
Makes 24 muffins
3 cups organic wheat flour
(Betty loves serving this up for special occasions)
2/3 cup pineapple chunks
1/3 ripe banana
1/3 cup diced ripe...
Recipe courtesy of Chef Adam Ryan
This is a vegan and gluten free dessert using the seabuckthorn purée as well as the...
Recipe courtesy of Franziska Davies-Perret
Check out her YouTube Channel at: https://www.youtube.com/channel/UCuT2k...
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