3 cups water
2 family-size tea bags
1/2 cup honey
1 tablespoon grated fresh ginger
7 cups cold water
lemon slices (for garnish)

Bring 3 cups water to a boil; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes. Stir in honey and ginger. Pour into a 1-gallon container, and add 7 cups cold water. Serve over ice. Garnish with lemon slices, if desired.

2 cups chopped fresh pineapple
1 cup honey
4 cups water
8 regular-size black tea bags
1/4 cup chopped fresh basil
6 cups cold water

Bring chopped fresh pineapple, honey, and 1 cup water to a boil in a saucepan. Reduce heat to low; simmer, 10 minutes. Cool slightly; process in a blender. Pour through a wire-mesh strainer into a 1-gallon container. Bring 3 cups water to a boil. Add tea bags. Boil 1 minute. Remove from heat. Cover and steep tea bags for 10 minutes. Stir tea into pineapple mixture. Add 1/4 cup chopped fresh basil and 6 cups cold water. Serve over ice.

1 cup honey
1 split vanilla bean
3 small fresh rosemary sprigs
3 cups water
3 cups fresh lemon juice,
fresh rosemary sprigs & lemon slices (for garnish)

Combine honey, vanilla bean, 3 rosemary sprigs, and water. Bring to a light boil stirring occasionally. Simmer 5 minutes. Remove from heat, and let cool 30 minutes. Pour through a fine wire-mesh strainer into a large pitcher, discarding solids. Stir in fresh lemon juice. Cover and chill for 24 hours. Stir just before serving over ice. Garnish with rosemary sprigs & lemon slices, if desired.

4 cups water
8 regular-size black tea bags
1/2 cup fresh clementine juice
2 sliced clementines
2/3 cup honey
5 1/2 cups cold water

Bring 4 cups water to a boil. Add tea bags. Boil 2 minutes. Remove pan from heat. Add clementine juice and sliced clementines. Let steep 10 minutes. Discard tea bags and clementine slices. Stir in honey until dissolved. Pour into a 1-gallon container, and add 5 1/2 cups cold water. Serve over ice.

Edna Dimataga-Fernandez on EmailEdna Dimataga-Fernandez on FacebookEdna Dimataga-Fernandez on GoogleEdna Dimataga-Fernandez on InstagramEdna Dimataga-Fernandez on LinkedinEdna Dimataga-Fernandez on TwitterEdna Dimataga-Fernandez on Youtube
Edna Dimataga-Fernandez
Edna Dimataga-Fernandez founded The Wellness Institute in 2013. The company utilizes a holistic model of wellness consulting focusing on the 6 dimensions of organizational well-being: physical, mental, emotional, social, spiritual & financial health. The Wellness Institute provides holistic health assessments, corporate well-being workshops & wellness consultations with holistic health practitioners. Wellness-Spring, the company’s holistic health store, sells organic & non-toxic health & beauty products. A portion of the proceeds is donated back to causes that support women, children, health, wellness & education. She has worked & consulted for companies in the insurance & financial services industry, the medical & behavioral health field and the non-profit sector. Edna holds a B.A. in Economics from UCLA and an MBA from Keller Graduate School of Management. She is a Past President (2010-11) of the National Association of Insurance & Financial Advisors - Los Angeles Chapter and is an approved Continuing Education Provider for the California Department of Insurance.