Blood Detox Tea
Ingredients:
2 CUPS RED CLOVER BLOSSOM (DEEP PURPLE) (cut)
2 CUPS CHAPARREL (cut)
2 CUPS POKE ROOT (cut)
1 CUP LOBELIA (cut)
1 CUP GARLIC GRANULES (flakes if available)
1 CUP BURDOCK SEED (whole) & ROOT (cut) (1/2 cup each)
1 CUP YELLOW DOCK ROOT (cut)
1 CUP GOLDENSEAL ROOT (cut)
1 CUP OREGON GRAPE ROOT (cut)
1 CUP BLOOD ROOT (cut)
1 CUP MULLEIN (cut)
1 CUP PERIWINKLE FLOWERS (cut)
1/2 CUP CAYENNE PEPER WHOLE OR CRUSHED OR 1/4 CUP IF USING A POWDER
Note: All herbs are dry.
2 CUPS RED CLOVER BLOSSOM (DEEP PURPLE) (cut)
2 CUPS CHAPARREL (cut)
2 CUPS POKE ROOT (cut)
1 CUP LOBELIA (cut)
1 CUP GARLIC GRANULES (flakes if available)
1 CUP BURDOCK SEED (whole) & ROOT (cut) (1/2 cup each)
1 CUP YELLOW DOCK ROOT (cut)
1 CUP GOLDENSEAL ROOT (cut)
1 CUP OREGON GRAPE ROOT (cut)
1 CUP BLOOD ROOT (cut)
1 CUP MULLEIN (cut)
1 CUP PERIWINKLE FLOWERS (cut)
1/2 CUP CAYENNE PEPER WHOLE OR CRUSHED OR 1/4 CUP IF USING A POWDER
Note: All herbs are dry.
Directions:
Use clear, plastic sandwich bags to package your tea. Put the label on and
fold the top of the bag under and tape.
You will notice that the smallest size herbs tend to settle to the bottom.
When packaging a tea, scoop all the way to the bottom to distribute the
smallest size herbs into all of the tea packages.
Use clear, plastic sandwich bags to package your tea. Put the label on and
fold the top of the bag under and tape.
You will notice that the smallest size herbs tend to settle to the bottom.
When packaging a tea, scoop all the way to the bottom to distribute the
smallest size herbs into all of the tea packages.
