Lemon Iced Green Tea

Fresh, cold iced tea is at the top of my list of go-to beverages these days. While I used to dislike the hot weather (bit weird, I know) I think working full time in an office has allowed me to truly appreciate the outdoors, especially when the sun is out. 

Now, when it is hot and sunny, even when I get home from work, there's nothing I love more than lying in the hammock with a good book and a glass of homemade iced tea to sip. This time it's green and lemony, probably my 'healthiest' homemade iced tea yet.

You can use black tea if you'd prefer - or any tea for that matter. A caffeine-free berry tea would be my next choice.

Recipe for lemon iced green tea

Serves 4

Ingredients to make one jug:

• One lemon
• Three green tea bags (use lemon green tea bags for an extra lemony flavour)
• Sweet freedom/sugar to taste 

1. While you're waiting for the kettle to boil, slice up half of your lemon and pop the pieces into a jug along with the tea bags.

2. Fill the jug almost all the way to the top with boiling water. Squeeze the juice of the other half of the lemon into the jug.

Enter my favourite food discovery of the year - Sweet Freedom. I've used this to bake blueberry muffins, iced coffee, lime and mint iced tea and as a topping for my pancakes and it.is.amazing. It is a syrup made entirely from fruit, which makes it slightly better for you than refined sugar. You don't need to use as much Sweet Freedom as you would with sugar as it's naturally sweeter, so even though the bottle is quite small, you can get quite a lot out of it.

Anyway, I use this to sweeten my iced tea as it makes me feel like I'm drinking something that's good for me. I added about two tablespoons to the jug and gave it a good stir - it can sink to the bottom if you don't stir properly and get it all dissolved.

3. Pour the tea into a big bowl and add a load of ice. Stick it in the fridge to chill. This is the worst bit for me. I get so impatient.

When your tea is cold (woohoo) pour it back into the jug and add more ice. Give it another stir, pour into glasses and enjoy your tasty, homemade, healthy-ish lemon iced green tea. 

Will you be making iced tea this summer? What's your favourite iced tea flavour? I'm hooked on the stuff - I even poured some of this into a bottle to take to work. I don't know what I'll do when winter comes around...

Frozen Yoghurt Lollies

It may be raining but it's still technically summer, so today I'm sharing with you a recipe for some easy, healthy frozen yoghurt lollies which are a great substitute for sugar laden ice lollies and fatty ice creams (although they are good in moderation... but I'm no good at that).

These strawberry frozen yoghurt lollies are gorgeous in colour, taste like strawberry ice cream, but, you know, like actual strawberries, and are made from all natural ingredients. This is the easiest recipe in the world and takes next to no time, except for the freezing part which left me feeling rather impatient, but it was worth the wait.

Recipe for frozen yoghurt lollies:

Makes 4

You will need:

8-10 strawberries - 2 tbsp natural yoghurt - 4 tbsp milk - 2-4 tsp honey

I got these cute lolly molds from Wilkinson for £1.75. I had looked online for some but they were all at least £4, and I knew I would be able to find them somewhere cheaper! My favourite is the lion one.

All you have to do is chuck everything into a food processor or blender, and whizz it all up.

The colour reminds me of bubblegum I was banned from chewing when I was little. This tastes nicer anyway.

Transfer the mixture into a jug so it can be easily poured into the lolly molds.


Pour the mixture into the molds (make sure you wash them before use), pop the lids on and stick them in the freezer for at least 5 hours. There was a little bit of the mixture leftover which I drank chilled. If you don't want to wait for the lollies to freeze I guess you could just leave it at that and have yourself a nice yoghurt drink.

If you use fat free yoghurt and skimmed milk, these would be great if you're trying to lose weight or eat healthily in the summer months (but who doesn't like a cornetto every now and then?). If you don't like honey, you could use sweet freedom, and you can substitute the strawberries for whatever fruit you like. I think blueberries would be my next choice, with a squeeze of lemon to add a bit of zing. 

Will you be having a go at making these? What are your go-to frozen yoghurt recipes? Let me know in the comment box below or tweet me @hello_flower

Sandwich Alternatives: Quinoa Salad

Usually, for lunch I have a packet of crisps, some cheese and a piece of fruit. So lazy, I know, but it's smack bang in the middle of the day and I find it gets in the way of whatever it is that I'm doing, and I just can't be bothered to make a sandwich. Plus, too much bread makes me bloat and gives me cramps.

However, now and again when I have a bit of time, I love to mix it up a bit and make a quinoa salad. It is super healthy, tasty and is great for those with gluten and wheat intolerances as quinoa is a complete protein and therefore easy to digest. It is packed with loads of super healthy things like iron and fibre; this is a super food you have to try. It is similar to cous cous and bulgur wheat, but I find the texture is much more pleasing, as it is cooked 'al dente'.

Recipe for Quinoa Salad

Ingredients:

• 1 cup of dried, uncooked quinoa
• 3 cups of vegetable stock made up - I used Bouillon
• Cherry tomatoes
• 2 spring onions
• Cucumber
• Feta cheese 
• Herbs of your choice - I used coriander
• Salt
• Pepper
• Squeeze of lemon juice
• 1 tbsp rapeseed oil 

N.B. Generally, the quantities can be increased or decreased according to taste, but to cook the quinoa correctly you must stick to the 1 cup of quinoa to 3 cups of stock quantities.  

1. Cook one cup of quinoa in the three cups of vegetable stock on a high heat for about 15 minutes.

2. Empty the cooked quinoa into a separate bowl. (If there is any excess liquid, drain it first).

3. Chop the herbs, cucumber, tomato and spring onion and put to one side.

4. In a separate small bowl, mix together the rapeseed oil and lemon juice. Season with salt and pepper.

5. Add the chopped salad and dressing into the cooked quinoa and stir well. Then, crumble as much or as little feta cheese into the mix as you like. Taste and season again if necessary.

6. Mmm. Zesty, flavoursome, healthy lunch.

What are your go to sandwich alternatives? If you want to make this you can add and take away any ingredients you like - it's easy and adaptable.