BodyKey™ by NUTRIWAY™ Herbal Tea Fruit “Roll Ups”
BodyKey™ by NUTRIWAY™ Herbal Tea bags Mushroom Risotto
Ingredients
Ingredients
• 4 tea bags - BodyKey™ by
• 2 tea bags BodyKey™ by
NUTRIWAY™ Herbal Tea bags
NUTRIWAY™ Herbal Tea bags
• 3 cups water • 4 TBSP unsalted butter, divided • 4 TBSP olive oil, divided • 8 crimini (baby bella) mushrooms, sliced • 1 TBSP fresh thyme, chopped • Salt and freshly ground black pepper • 1 large yellow onion, diced and chopped • 4 garlic cloves, minced • 2 cups arborio rice • 1 cup dry white wine • 3 cups vegetable broth, divided • 2 TBSP Creme fraiche • 1 1/2 cup pecorino or parmesan, grated
• 1 cup boiling water • 1/4 cups sugar • 1 TBSP lemon juice • 2 cups strawberries or raspberries
Direction
Take the BodyKey™ by NUTRIWAY™ Herbal Tea bags and add boiling water to brew for 5 minutes. Preheat the oven to 200° F. Take a saucepan and add the tea and sugar keep stirring over medium heat untill mixture reduced to half. Puree strawberries in a food processor. and add tea syrup and lemon juice, simmer until the mixture is thick, about 25 minutes. Spread the thickened mixture onto a Silpat, or non-stick baking liner like foil, into a very thin layer. Bake in the oven for 3 to 4 hours, or until the mixture is barely tacky. Let it cool for 20 minutes. Peel off the Silpat or foil, if still moist on the underside, bake for another 10 to 20 minutes. Lay the fruit leather on a piece of wax paper and roll up to store.
Direction
In a saucepan, add water and bring to boil. add the BodyKey™ by NUTRIWAY™ Herbal Tea bags and let it rest for 5 to 6 minutes. Squeeze out all the liquid and remove the bag. add 2 cup broth and set aside. In a heavy bottom pot, add 1 TBSP of butter and 2 TBSP of oil, add the mushrooms and saute for 5 to 6 minutes, until nicely brown. Add thyme, salt and pepper, remove mushrooms and set aside in a bowl.
In the same pot, add little butter and oil. Add the onions and garlic keep stirring until softened, add the rice and stir to coat for 2 minutes. Add the wine and stir the rice for 5 minutes until the wine is evaporated. Add 1 cup of broth and stir make sure the rice doesn’t stick or burn on the bottom. Continue about 20 to 25 minutes. Depending on the rice, you may need slightly more or less broth. Once the rice is cooked add butter, creme fraiche, grated cheese, and the sautéed mushrooms and serve immediately.
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