Step 1

Directions: To make your broth base, boil 2 cups of water, turn off heat and steep the ginger tea bags for 10 minutes. Remove tea bags and set aside tea.Melt the coconut oil in a small saucepan on the stovetop. Add in the garlic, lemongrass, and scallions and sauté for a few minutes until the garlic is soft.Add in the mushrooms and sauté for another for 5 minutes.Pour in the ginger tea and coconut milk. Bring to a gentle simmer for 5 minutes.Toss in the fresh herbs, lime zest, and juice, salt, and pepper. Stir and serve immediately.

Step 2

Directions: To make your broth base, boil 4 cups of water, turn off heat and steep the tea bags for 10 minutes. Remove tea bags and set aside tea.In a saucepan, sauté olive oil, onions, garlic, celery, and carrots for 5-7 minutes or until the onion is tender.Add in the Lemon Balm tea, orzo, parsley, thyme, bouillon, and salt; bring to a boil. Cover and simmer for about 10 minutes, or until the orzo is fully cooked. Turn off heat and cool for 5 minutes.Stir in the lemon zest and juice. Serve hot. Salt and pepper to taste, drizzle with fresh olive oil and extra parsley and serve with a fresh lemon wedge slice.

Step 3

Directions: In a saucepan, melt the butter and sauté onion and carrots. Cook on medium heat, stirring often, for about 10 minutes. Add garlic and cook until softened.While cooking the onions, make a quart of herbal tea. Boil 4 cups of water, turn off heat and steep reishi tea bags for 10 minutes. Squeeze out any excess tea and discard the tea bags.Add the tea, and the rest of the ingredients to a pot, and bring to a gentle boil. Reduce to a simmer for another 5-10 minutes, until the dried mushrooms have softened.Serve hot, salt and pepper to taste and pair with a grilled cheese or toasted baguette.