Tag: drink

Chicory, not just a coffee alternative!

I am in a face book group where somebody asked what our favorite herb right now was. I always have a hard time answering these questions as I have many favorites … but right now I can say with ease, it is chicory!

Chicory is known as a coffee alternative but it is not just a coffee alternative! It has an earthy, rich flavor and is caffeine free! It has a coffee like flavor and has many benefits. It would be beneficial for the body after eating all the rich foods during the holidays.

Chicory can help our digestion. The bitter flavor is especially helpful in removing the dampness that is caused by the rich, heavy meals and sweet foods. The dampness can adversely affect our digestive system. (1)

Chicory also contains Inulin, a prebiotic. Inulin can help feed the beneficial bacteria in the gut, that supports digestive and immune health. (2)

Disclaimer: If you tend to have a drier, weaker body, drink chicory with caution or omit from your diet. (1)

RECIPE

INGREDIENTS

  • 1 tsp chicory root -cut and sifted or powder (roasted if fine too)
  • 1 cup of water
  • powdered cinnamon for serving (optional)
  • pinch of salt (optional)

METHODS

1. Boil the water and pour it over the chicory roots.

2. Strain.

3. Serve it hot with cinnamon sprinkled on top and a pinch of salt added.

Sources

1. Paul Pitchford. Healing with Whole Foods

Photo and text by Twincitiesherbs.

Fizzy fermented pine needle drink

Make this delicious fermented winter drink! Edible pine needles have a wonderful minty, citrusy flavor and pair well with some lemon juice. When the pine needles are mixed with water and sweetener like sugar or honey, the natural yeasts on the needles initiates fermentation. During this process, the yeast on the pine needles consumes the sugar and bubbles are produced making a fizzy drink.

Pine needles are edible! You can use any pine needles, just make sure they are edible and are free of pesticides. Most pine trees are suitable; however, it is important to exercise caution when eating pine needles, as some species may contain toxins or irritants. Needles of pine trees like Norfolk Island Pine, Yew and Ponderosa Pine are not edible. I used needles of White pine trees.

Needles of edible pine trees are a living medicine chest. They are particularly useful for anyone who is in the forest, whether living there or just going out on a day-hikes. It is good as a first aid remedy, treats respiratory problems and can be used as food. In addition, it can help musculoskeletal problems, promotes digestion and can help with mental, physical fatigue. Oh and let’s not forget about its vitamin and mineral content! This is truly an amazing remedy!

RECIPE

INGREDIENTS

  • 16 oz mason jar
  • a good handful of edible chopped pine needles of your choice – I used white pine needles.
  • 1-2 Tbsp sweetener of your choice like sugar, brown sugar, maple syrup, honey. (Sugar substitutes like stevia, erythritol will not work).
  • spring water
  • Lemon juice (optional)

DIRECTIONS

  • Collect the pine needles. You can wash them if you think they are dirty but is not necessary otherwise.
  • Fill your jar with the chopped needles and add water leaving 1 inch of space open on the top for the bubbles to form.
  • Add sweetener of your choice.
  • Stir the content to distribute the sweetener to allow the fermentation process to occur.
  • Now leave the bottle in a warmish place that is not too hot or cold. The counter in the kitchen would be fine.
  • Let it ferment for 2-5 days, less in the summer more in the winter. When you can see bubbles formed on the the top, the drink is ready. Strain and you can start drinking it.
  • If not consumed right away, store the strained liquid in the refrigerator.
  • Serve with lemon juice.

Enjoy!

Photo and text by twincitiesherbs.com.

Source: Matthew Wood: The Earthwise Herbal

Gin cocktail with cucumber and basil

This is a savory, refreshing summer drink made with gin, basil and cucumbers.

Serves 1 drink

Ingredients

  • 1 shotglass of gin (I used Prairy organic gin)
  • 1/2 – 1 shotglass of simple syrup (Please see recipe below)
  • 1/2 cup spritzer water
  • 5 basil leaves or more to garnish
  • 8 thin cucumber slices
  • pinch of ground black pepper
  • juice of 1/2 lime or more to garnish
  • pinch of salt
  • ice, optional

Methods

  • Make the simple syrup. It is very easy. Slowly cook 1 cup of water with a 1 cup of sugar in a small pot. Be careful not to boil it. When you see a nice thick syrup, it is done. Take off heat and let it cool. You can refrigerate what you don’t use for later use – if not used up in a few days.
  • Preapre the drink in a jar big enough to hold 1 cup of liquid. Add the gin, the simple syrup, spritzer water, lime juice, basil leaves, cucmber slices and salt. I also like to put in the lime peel. Put the top on and mix well. Refrigerate for at least 4 hours. Remove the plant material before serving.
  • Add ice if you wish.
  • If you don’t have time to put the drink in the refrigerator, you can use a muddler to gently bruise the vegetables with the simple sugar to get the juice out for a few minutes and then procede with the rest of the recipe from above.
  • You can garnish with fresh basil, cucumber slice and lime slice if you wish.

enjoy!

Blueberry lemonade with basil

Are you looking for something more interesting than a simple lemonade? Check out this fabulous drink with its unexpected twist … the sweet berries and the refreshing lemons are mixed with fragrant basil leaves … ahhh just the perfect drink for the summer…

Last summer, when we were on vacation, I ventured into getting a drink called blueberry lemonade with basil. I had never heard of this drink before but it sounded interesting so I ended up ordering it … and it was a pleasant surprise, something I had never had before. So I tried to recreate it at home and here is what I came up with.

Recipe

Ingredients

  • juice and the peel/rind of 1 fresh lemon juice
  • 1 cup of fresh blueberries, frozen is fine (blackberries or raspberries would work too)
  • handful of torn fresh basil leaves
  • 1-3 tablespoons granulated sugar or honey (depending on your taste)
  • 3 cups of water, I used carbonated water
  • Ice for serving (optional)

Directions

  • In a pitcher, combine all the ingredients together ex the ice and lemon slices for serving.
  • Let it stand overnight or at least for a few hours in the refrigerator.
  • Strain off the large pieces.
  • If you wish, serve with fresh basil leaves, blueberries, lemon slices and ice.

enjoy!

Photo, text and recipe by twincitiesherbs.com

Poached pears and pear autumn drink

You get two for one with this recipe! There are the fabulous poached pears and also you get to enjoy its delicious liquid as a tea. They can be served for the holidays to delight your guests. You can also serve them any time when you need a little boost in the fall. As a practitioner of Chinese Medicine, I like creating individualized teas for people but it is also gratifying to come up with fun seasonal teas as well. This fall drink is no exception.

The sugar is caramelized, the warming spices are gently infused and the sweet pears are added at the end for poaching. The end products are the firm poached pears that can accompany any fall dish and this wonderful light drink that warms your body and soul. You can surprise your guests for Thanksgiving dinner with these delicious treats!

The sweet and juicy pears are also valuable for health. They are cooling and slightly acidic. They help the lungs by moving stagnation and keeping them moist during the dry season. They are high in fiber that is very much needed in the fall. Pears are also good source of antioxidants, minerals like copper, iron, potassium, manganese, magnesium and vitamins A, B, and C.

Recipe

INGREDIENTS

  • 2 Qt of cold water
  • 3-4 larger firm but ripe pears (Bosc, Bartlett). You can poach more pears in this liquid. You can leave the stems attached if they have stems.
  • 1/8 -1/4 cup of sugar
  • 1 Tbsp Mulling spice (please see below)
  • zest of lemon peel
  • 3 slices of an orange (optional)
  • pinch of salt
  • maple syrup or caramel sauce, optional

Method

  • Place 2 Qt water along with the sugar in a medium size pot. Bring to a boil, this will caramelize the sugar.
  • Turn the heat down and simmer the spices for 10 minutes. I chose cinnamon, all spice, orange peel, ginger, cloves, cardamom. It is a good idea to set a timer, time is important here. Please see the recipe below.
  • Meanwhile wash the pears. You can peel them and cut the bottoms of the pears off or just leave them as they are.
  • Turn off heat completely and add the pears into the pot. Keep them in the steam for about 5 – 10 minutes. The pears will poach in the steam. You want your pears to be soft but not mushy.
  • Serve the poached pears with dinner or own its own as a dessert with maple syrup or caramel sauce. Keep the liquid for a delicious warming drink.

Mulling spice

  • 1 tsp cinnamon chips
  • 1 tsp allspice berries
  • 3 pieces of cloves
  • 1 Tbsp dried orange peel
  • 7  cardamom seeds
  • 1/2 tsp of dried ginger root (cut and sifted) or 1 tsp fresh ginger root

enjoy!

Recipe, photo and text by twincitiesherbs.com.