Unlimited Health Institute March 2018

THE POWER OF HERBAL TEAS: 3 Teas for Better Health

Lavender Tea For some people, lavender tea is great for reducing headaches, arthritis pain, and general joint aches and pains. For others, however, it improves sleep. Lavender tea is often recommended to people who suffer from insomnia or who have trouble falling asleep. Drink some before bed and let it do the rest. It helps you feel relaxed and eases you into the land of nod. The flowery flavor isn’t for everyone, but if you’re looking for a natural sleep aid, it’s worth trying. If the flavor proves too strong, a great alternative is chamomile, which shares many of the same properties as lavender tea. Peppermint Tea It’s no surprise this is one of the most popular herbal teas around. Thanks to its not-so-subtle aroma and natural sweetness, it delivers on flavor and packs a healthy punch. Peppermint tea is known for its ability to aid in digestion. Plus, it works wonders on stomach inflammation, alleviating everything from minor aches to nausea. Rooibos Tea A South African tea, rooibos is noted for its high levels of vitamin C and antioxidants. If you’re looking for an immune system boost, rooibos is here to help. Thanks to its antioxidant powers, it’s also great for the skin. Stressed out? Anxious? Have a cup of rooibos tea. It helps ease stress and lowers blood pressure. Furthermore, rooibos tea lacks oxalic acid, an organic compound that plays a role in the formation of kidney stones. If you’re prone to kidney stones but love tea, rooibos may be the answer.

For centuries, people around the globe have relied on the power of herbal tea. Today, there are more herbal teas on the market than ever before. Finding a flavorful tea that also offers the right health benefits can be a challenge. Here are three varieties of herbal tea that are among the best of the best, both in flavor and healing power.

Take a Break

Zesty

ZUCCHINI ENCHILADAS

For a lighter take on enchiladas, go carb-free by swapping tortillas for zucchini!

Ingredients

• 1 can enchilada sauce • 2 teaspoons cumin • 2 teaspoons chili powder • 3 cups cooked, shredded chicken • 2 cups shredded cheese spoon chicken mixture on top. Roll the zucchini “tortilla” and place on baking sheet. Repeat until all zucchini and chicken is used. 3. Cover the enchiladas

• 4 large zucchini • 1 tablespoon olive oil or ghee • 1 large onion, chopped • 2 cloves garlic, minced 1. Heat oven to 350 F. In a large skillet, heat oil. Add onion, garlic, cumin, chili powder, and salt to taste. Stir to combine. Saute chicken for 2 minutes, then add 1 cup of the enchilada sauce. 2. Use vegetable peeler to slice zucchini lengthwise. Lay out three slices, slightly overlapping, and Directions

with remaining sauce and sprinkle with cheese. Bake 20 minutes, and enjoy!

Recipe courtesy of delish.com

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