During these dog days of August, here’s one of my go-to ice teas. Not that they weren’t refreshing last month, but many of us are experiencing temperatures over 90 degrees! I love this recipe because it’s easy, healthy and delicious, especially when paired with lemon balm tea. I can easily make a pitcher a day when the grand-kids are visiting! And if you don’t know much about the health benefits of wild blueberries, read on!
First of all, I make this summer beverage using frozen wild blueberries since it is tough to come by the “wild” ones here in Colorado. That being said, here are some of the wonderful health benefits of eating wild blueberries according to Anthony William, the well-known Medical Medium.
Did you know that they:
- Carry double the number of antioxidants of regular blueberries
- Help feed good bacteria to the intestines, therefore promoting better health (since 80% of our immune system lives in the gut)
- Can actually help escort “troublemakers” in the liver out of the body, unlike many other healing foods
- They are made up of dozens of pigments, not yet studied or researched fully
Lemon Balm Tea
And, here’s some information on lemon balm tea.
Did you know that this herb:
- Also promotes good gut health by providing a better environment with its healing properties
- Calms the nerves of the liver
- Destroys viruses and bacteria inside the liver
- Supports the adrenal glands (our fight and flight gland) making the liver less toxic.
As you can see, the common denominators to wild blueberries and lemon balm are the intestinal tract and the liver. The liver filters blood coming out of the digestive tract, detoxifying chemicals and metabolizing drugs as it does so before entering the body. Both the intestinal tract and liver function much more efficiently when fed the right foods.
Here’s the recipe, as taken from Anthony William’s book, Liver Rescue. Click this link, or the book, to order!
Lemon Balm Wild Blueberry Iced Tea
1 cup frozen wild blueberries
½ cup organic maple syrup
3 tbsp fresh lemon juice
4 lemon balm tea bags
4 cups of water
Fresh lemon balm for garnish
- Place the wild blueberries, maple syrup and lemon juice in a medium-sized saucepan. Cook, over low heat until the blueberries are mushy, about 5-8 minutes.
- Add the water and bring to a simmer.
- Turn off the heat, add the tea bags and let steep for 10 minutes.
- Pour everything through a fine mesh sieve into a pitcher using the back of a spoon to squeeze out the juice from the blueberries and tea bags.
- Chill and service over ice with a lemon balm garnish.
If you want to learn more about how to keep your liver in tip top shape, I highly recommend this book!
Anthony William, “Liver Rescue”