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Lemongrass & Ginger Tea-Steamed Vegetables

October 05, 2014


We’ve all been told over and over again to eat our vegetables. However, even as adults many people still despise the flavor of these ‘healthy foods’. To add interest to them, steam your veggies with lemongrass-ginger tea!

Adapted from Wholefoodsmarket.com


  • 5 cups water
  • 1 (2-inch) piece fresh ginger root, peeled and roughly chopped
  • 5 lemongrass-ginger tea bags
  • Sea salt, to taste
  • Ground pepper, to taste
  • 1 head cauliflower, stemmed, cut into florets
  • 1 head broccoli, stemmed, cut into florets
  • 2 zucchini, ends trimmed, halved horizontally, cut into 1/4-inch slices
  • 2 yellow squash, ends trimmed, halved horizontally, cut into 1/4-inch slices
  • 2 cups Jerusalem artichokes (sunchokes), peeled, sliced and sprinkled with lemon juice



  1. Place water in the bottom of a steamer such as a bamboo steamer or a pot for cooking pasta. Add ginger, cover and bring to a boil.
  2. When water boils, add tea bags to water with a pinch of salt and pepper. Remove from heat, cover pot and let tea steep for 5 minutes. Remove tea bags, return to heat and bring water back to a boil. Meanwhile, prepare steaming basket: place cauliflower and broccoli florets on the bottom of the basket. Sprinkle with salt and pepper to taste. Add zucchini and yellow squash slices, followed by the Jerusalem artichokes.
  3. Place basket over water, making sure that the water does not touch the base of the basket. Cover and cook for about 10 minutes, until vegetables are crisp-tender. Serve immediately.

The post Lemongrass & Ginger Tea-Steamed Vegetables appeared first on The Daily Tea.

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