Rooibos/Rooibush...The Red Bush Tea

Rooibos (pronounced Roy-bos) is know as The Red Bush Tea. It is a naturally calming, sweet drink that is naturally caffeine free and low in tannins. The plant grows only in Cedar Valley in a small belt near the western Cape of South Africa in the Cedarberg Mountains. The Rooibus shrub grows to six feet and is similar in characteristics to a legume. The stiff, upright red branches support many dark green needle-like leaves. From spring through early summer, the shrub produces many small yellow flowers which in turns produces a single seeded tiny bean. The plant has a long tap root which allows it to survive the heat and drought conditions of South Africa. Grownups and children of that country have used the herbal qualities of this tea for many purposes. The entire story of its discovery starts in South Africa and continues until 2005 when the courts ruled that the trademark on the name could not be enforced.

The leaves are chopped, bruised, and allowed to ferment in large mounds. At one time in its history, it was considered the most expensive vegetable seed. It is brewed like black tea and served with honey, sugar or lemon...no milk. It has a slightly sweet and nutty taste. In modern Africa, Rooibos is often blended with another tea and some local coffee shops are selling it as "Red Expresso"...a concentrated drink.

Fresh Peach Pound Cake...Super Flavor

4th of July, I made this super cake; it only lasted two days. I was supposed to take it to a cookout but I didn't have enough left so I thought I would share.

1 cup unsalted butter, room temperature
6 large eggs
1 teas vanilla
1/4 teas. rum
1 teas. cinnamon
2 cups fresh (only) Peaches
1/2 sour cream
1 3 oz peach jello
3 cups all purpose flour
1/2 teas. salt
3 cups of sugar
1/4 baking soda
1/2 teas. nutmeg
2 teas. of Yellow Peach Tea Leaves

Grind Peach tea leaves in herb grinder or food processor or mince with a chopper. Beat up eggs until throughly blended. Chop up peaches and set all aside. Preheat oven to 325. Spray a tube pan with Pam with flour or any other spray and then dust with flour.

Beat the butter until fluffy. Add sugar a little at a time (very important). When mix is light and fluffy, add 1/4 cup eggs a little at a time until all is incorporated. Stir in extracts.

In a small bowl, mix sour cream, jello, peaches and peach tea leaves...set aside
In another bowl, mix flour, salt, baking soda, cinnamon, and nutmeg

Very slowly add flour mix to eggs...beat well until all flour mix has been added. Don't overblend the flour **Never beat too long on any cake after flour is added.
Fold sour cream mixture into cake batter until well-blended...use a large spoon (no mixer)
Spoon into tube pan...drop the cake pan lightly on countertop to level batter & remove air pockets.

Bake 1 hour. Open door and place a sheet of foil over the top (it will be loose) Cook an additional 40-50 minutes until straw or wooden pick comes out clean. Cool in tube pan for 10-15 minutes then lift from pan onto cooling rack and let it cool completely.