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Cider-Poached Pears

Be sure you use unsweetened cider and not sweetened apple juice. The reduced poaching liquid has a nice natural sweetness, but you can skip the step if you'd like and just serve the pears as is. To make only 1 serving: Place one halved pear in a small skillet and add apple cider to come about halfway up the sides of the pear. Add 1 or 2 slices of ginger. Cook as directed.

Braised Leeks with Tomato & Coriander

Leeks, the aristocrat of the onion family, have a sweet, mellow onion flavor and when gently cooked, a very tender, delicate texture. Serve these as a side dish, part of a buffet, or as an appetizer.

Chipotle-Garlic Marinade

There are tons of hot sauces on the market, but chipotle hot sauce adds an extra dimension of flavor because it's made with smoked chili peppers. It's the smoky flavor that gives this marinade a particularly interesting flavor.

Sunshine Bread

Roasted sunflower seeds and ground flaxseeds lend crunch and nuttiness to this quick bread. If you have any flaxseed oil on hand, use a combination of 1 tablespoon of flaxseed oil and 3 tablespoons of olive oil in the batter, instead of all olive oil.

Basil-Garlic Oil

Use this flavorful oil in salads, as a dipping sauce for bread or drizzled over grilled vegetables. Store in the refrigerator.

Cold Curried Mango Soup

A ripe mango should give slightly to the touch and have a splendid, full aroma. In general, mangoes are most affordable, available, and at their peak of flavor during the late summer months--the very best time of all to make this exotic, cooling first-course soup.

Clams in Red Sauce over Couscous

Although clams in red sauce is more commonly served with a strand pasta (like spaghetti), couscous provides a better way to get every drop of the delicious sauce.

Milk Thistle Tea OLD

Milk Thistle Tea
Milk Thistle Tea

• Caffeine Free
• English Pillow Style Tea Bags That Are Oxygen Bleached, Not Chlorine Treated
• No Strings, No Staples
• Vegan

How It Works: 

Native to the Mediterranean region, Milk Thistle (Silybum marianum) is indigenous to both western and central Europe and is now found in the United States. An annual or biennial herb growing up to 10 feet tall, Milk Thistle has a large bright purple flowering head. It is often considered a pesky weed. It gains its name from the milk white veins that streak its prickly edged leaves. The plant contains the natural chemical substance Silymarin, an active constituent highly concentrated in the fruit, but also found in the seeds and leaves. Milk Thistle has been used as both a food and a health aid for hundreds of years. It makes a delicious salad green and cooked vegetable, as well as a wholesome tea.

Suggested Use: 

The best way to make a good cup of tea is by the infusion method. Place one tea bag in a cup and add no more than 6 oz. of boiling water. Let steep for 3 minutes. Press the bag before removing to enhance the flavor. Add honey to sweeten.

Product Specs:
Size/Count: 24 Tea bags

Proudly manufactured in our NSF® GMP registered facility.

Baked Portobellos with Garlic & Basil

The reason for scraping out the gills of the mushrooms is that they turn into a black, slightly gritty liquid when the mushrooms are cooked. It doesn't harm anything to leave them on, but the dish will be nicer if you scrape them out.

Grilled Flank Steak with Sweet & Sour Sauce

The dried-apricot based basting sauce for this marvelous steak also makes a delicious sauce to serve with the steak. Just be sure that you do not dip the basting brush--which has been used to coat the uncooked meat--back into the mixture to be used for the sauce.