Ingredients

• 1 large onion, halved and sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, sliced
• 2 cups celery, cut into 1 inch pieces
• 1 cup diced tomatoes
• 1/3 cup Runa Ginger Citrus tea, brewed
• 1 Tbsp. white balsamic vinegar
• 1 lb. cod, cut into 2 pieces
• Sprinkle of chili powder
• Sea salt and pepper
• 2 Tbsp. chopped fresh basil
• 1 cup quinoa, cooked

Directions

• Slice onion and garlic and set aside.
• Heat brewed tea in a large skillet. Add in chopped onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent.
• Add garlic and celery and sauté for another minute. Add mushrooms and tomatoes. Stir, cover, and simmer on medium-low heat about 12 minutes until celery is tender.
• Place cod, white balsamic vinegar, chili powder, sea salt, and pepper on top of celery; simmer covered for another 5 minutes, or until fish is cooked.
• Sprinkle with basil and serve atop a bed of cooked quinoa.

Ingredients

• 2 eggs, beaten
• 1 (13.5 ounce) can lite coconut milk
• ¼ cup Runa  Guayusa Spice tea, brewed
• ¼ cup sugar
• 2 cups brown rice, cooked
• 1 tsp. vanilla extract
• Zest of 1 medium orange
• ½ tsp. cinnamon
• ¼ tsp. all-spice
• 1/3 cup dried cherries
• 1/3 cup golden raisins
• ¼ cup dried cranberries
• ¼ cup macadamia nuts, toasted and ground

Directions

• Preheat oven to 375 degrees F.
• Spray a 9 inch baking dish with cooking spray; set aside.
• In a large mixing bowl, combine eggs, coconut milk, tea, sugar, brown rice, vanilla, orange zest, cinnamon, all-spice, cherries, golden raisins, and cranberries; mix well.
• Transfer mixture to prepared baking dish. Cover with foil.
• Bake for 25-30 minutes.  Remove foil, stir and place back into the oven (uncovered) until liquid is absorbed and brown rice is tender, approximately 30-35 more minutes.
• Set macadamia nuts in the oven on a baking sheet to toast for 10 minutes; remove and transfer to a food processor to grind.  Remove ground nuts from food processor.
• Sprinkle with ground and toasted macadamia nuts.
• Set aside to cool for a few minutes; Serve warm.

Ingredients

• 1 large butternut squash
• 1 head garlic
• 4 Tbsp. olive oil
• Sea salt and ground pepper
• 1 tsp. lemon juice
• 1 tsp. balsamic vinegar
• ¼ cup Runa Traditional Guayusa tea, brewed
• 1 medium onion
• 1 bulb fennel, sliced
• 3 Tbsp.  chopped rosemary
• 4 Tbsp.  dried cranberries
• ¼ cup hazelnuts, toasted
• Greek plain yogurt, for topping

Directions

• Preheat oven to 375°F.
• Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet.  Drizzle with lemon juice, balsamic vinegar, and tea.
• Bake for about 30 minutes, or until well caramelized.
• Peel onion and fennel bulb; cut into large chunks. Coat onions and fennel with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for 15-20 minutes, or until well caramelized. When squash, fennel, and onions are done, toss with rosemary, cranberries, and toasted hazelnuts.
• Serve warm with a dollop of Greek plain yogurt.