Raw Honey Lemonade


Raw Honey Lemonade
Yield – 8 cups

Using a blender to quickly emulsify the lemon and honey, enables the cook to preserve the beneficial enzymes and delicate nature of unpasteurized raw honey.

Ingredients:
1 cup raw honey
1 cup fresh-squeezed lemon juice
6 cups filtered water

Instructions:
In a blender, combine raw honey and lemon juice.  Blend on high for 30 seconds.  Add water to blender.  Pulse until combined.  Chill until service.  Serve over ice.

The Wonders of Beet Kvass


yield: 1 quart
adapted from Sally Fallon’s Nourishing Traditions

One 4-ounce glass of beet kvass morning and night serves as an excellent blood tonic, digestive regulator, blood alkalizer, liver cleanser and overall healing tonic. In general, it keeps things moving! Remember, this is a detox tool, not a sugary beverage! The taste is acquired, and we find it most palatable when served cold. And if you’re heading to a party tonight, avoid purple hands by wearing rubber gloves when peeling beets!

Ingredients:
2 medium or 1 large organic beet
1 quart-sized mason jar *
2 tbsp whey
1 tsp sea salt
filtered water

Instructions:
Peel the beets and chop into 1″ chunks. Place beets in the bottom of the clean mason jar. To the jar, add 1 tsp sea salt and 2 tbsp whey. Fill the jar with water up to 1″ below the top of the jar. Put the lid on the jar and shake well. Place the jar at room temperature for 2 days without drinking before transferring to the refrigerator for use. (See Note.) Drain off the liquid, leaving the beets in the bottom of the mason jar, and enjoy as a tonic drink.

When all the liquid has been drunk, the cycle may be repeated one time by adding the same amount of whey and sea salt to the jar that now contains only beets. Re-fill the jar with water up to 1″ below the top of the jar. Leave at room temperature for another two days without drinking before transferring to the refrigerator for use.

When the liquid has been drunk, discard the beets and start fresh.

* This recipe may easily be doubled, and when doubling, we prefer to use two one-quart mason jars (rather than one two-quart jar) in order to allow the jars to be rotated. When one jar is finished, begin the second round of fermentation with that jar while consuming the second jar.

Note –
Although it may be consumed right away, allowing the Beet Kvass to sit untouched in the refrigerator for 1 week or more will deepen the color and flavor, while also thickening the texture.

Spiced Mulled Cider


Yield: 12 cups

Ingredients:
4 cups brewed chai or black tea *
8 cups unfiltered apple juice
3/4 cup fresh-squeezed orange juice with pulp (approx 2 large)
10 cloves
3 cinnamon sticks
10 whole black peppercorns
6 whole cardamom pods
2 tsp orange zest
1 vanilla pod, split

Instructions:

Combine all ingredients in a large pot. Bring to a boil. Reduce to a simmer, cover and simmer for 1 hour. Strain through a chinois or a fine mesh strainer lined with cheesecloth. Return to a clean pot or crock pot, and warm over low-heat until service.

* I have used English Breakfast or Chai Tea, but any black tea will do. If you prefer decaffeinated, try orange or apple flavored herbal teas. When I brew, I use 4 tea bags for 4 cups of water. I steep for 5 minutes.