The ancient cultures, Hebrews, Greeks, Romans and the like, used to mix wine into their tepid water to try to kill any bacteria or other living organisms in the water. Reports from Ancient texts show that this could be anywhere from 20 parts water to one part wine to as little as 3 parts to one.
Because the quality was poor and because in the Greco-Roman period people began enjoying sickeningly sweet wines, honey was often added. Illustrates Augustine regarding the Holy Trinity, “…one drink is made from wine and water and honey, and each single part extends through the whole, and yet they are three things…there is no part of the drink that does not contain these three things…”
In later periods, lemon and spices began to be introduced as the culinary arts developed, turning this old world survival mechanism into a new world treat. Please enjoy my contemporary version and adapt any way you like.
Heat a small amount of water to just warm enough to mix in the honey. Add it to a jar with the rest of the water. Let cool to room temperature.
Squeeze the lemon into the mixture.
Fill to a total of 1500 ml with the dry white wine–I used Sauvignon Blanc.
Get it good and cold in the fridge. Serve with a wedge of sweet lemon and, if you like, a sprig of mint.
The ingredients in this are so nourishing, it is more like a smoothie with the taste of a milkshake! Just the right blend of flavor to get a summer fix in the middle of winter!
Place milk, frozen mango, coconut butter, lime essential oil or juice and optional whey protein powder in blender. Blend very well, until thick, creamy and smooth. Pulse in most of the chocolate, pour in a glass and top with whipped cream and remaining chocolate.
Admittedly, some people really don’t like the taste of milk kefir. Happily, I love it! Lately, I’ve been making it a little differently. In the brewing jar, I leave the kefir grains and milk together until the milk is Very Thick. Then I strain it out and keep the kefir in the refrigerator. It is as thick as yogurt after it gets cold. Here is how I have been enjoying my daily kefir lately…Blackstrap molasses is strong flavored, but I find this combination very nice. The sourness of the kefir nicely balances with the molasses. In addition, blackstrap molasses is amazingly good for you!
Pour a kefir into a small glass or bowl.
pour in just a small amount of organic blackstrap molasses.
Stir it up a little and eat it with a spoon.
This is a creamy, thick smoothie that has classic fall flavors packed into it! Not only that, but you are getting lots of good vitamins and minerals such as iron, potassium, and Vitamins A and C, (and more!) from the molasses, pumpkin and egg yolk.
Combine all ingredients in a high-powered blender until thick, smooth and creamy. Pour into 1 large or 2 smaller glasses and enjoy! Top with freshly whipped raw cream, if desired.
My boys love sweet milk and beg for it as a treat in the cold winter months. It’s very soothing, and I often turn to it on those nights when I’m having trouble sleeping.
Whisk together all ingredients in a saucepan over medium heat. Heat until it reaches the desired temperature. (To avoid killing enzymes in the milk, do not heat it over 118 degrees. I find that 110 degrees is about the perfect drinking temperature for me!)
A great way to warm up after playing in the snow or leaves!
Put cocoa, vanilla, and a scant 1/4 of the milk into a saucepan.
Stir together until the ingredients form a paste.
Add honey and stir until smooth.
Gently whisk in the rest of the milk and put the pan on the stove.
Heat until it reaches the desired drinking temperature.
(To avoid killing the enzymes in the milk, do not heat the cocoa over 118 degrees. For me, 110 degrees is about perfect!)
Pour into mugs and serve!
Water kefir is full of probiotics and is delicious and easy to make.
Dissolve the sugar in warm water. I like to heat mine on the stove, then add ice to cool it down so the kefir grains aren’t harmed by the heat.
Place your sugar water in your Fido or mason jar.
Fill to the shoulder of your glass jar with water.
Add your grains
Close your Fido or cover your mason jar with white lid (not metal lid and ring). Leave 48 hours.
After 48 hours, drain your grains (use for a new batch right away or store in your fridge, or freeze) out and top with 1-2 cups of juice. Let sit 48 hours, then consume. I like to refrigerate mine, but it’s up to you 🙂
A special treat for me and my girls is to go to the local coffee shop and sit and sip a warm drink. Most of the time the girls like to get a hot chocolate. But they also like steamers, warmed up milk with flavoring. This is a simple treat that doesn’t have to come only from a coffee shop, or include artificial ingredients. You can make them quick and easy in your own kitchen. There are many flavors you can come up with using ingredients in your own kitchen. This is one I came up with after making up a batch of coconut cream. Steamers are great alternative to high sugar and caffeinated drinks in the morning, or a great way to wind down at night.
Place all ingredients in a saucepan, except vanilla extract.
Warm over medium low heat, stirring frequently, until it is as warm as you would like. If using raw milk and you want to keep it raw do not warm above 105 degrees.
If using vanilla extract add right before placing in cups and stir to combine. You can use a sick blender in the pan to froth the milk a little if you would like or, once in the glasses use your whisk to froth. For an extra special treat, top with whipped cream.Some other ideas to try:
Substitute almond extract for the vanilla and have a coconut almond steamer or do half vanilla half almond.
Simply add some vanilla extract for a vanilla steamer or almond extract for an almond steamer.
Add pumpkin puree instead of coconut cream and 1/2 t pumpkin pie spice for a pumpkin pie steamer.
Experiment with what you have in your own pantry I would love to hear what you have created.
Ginger is both refreshing and a helpful digestive aid. It also can help ease a queasy stomach. Enjoy a cool glass of this fizzy beverage on the hottest of summer days to quench your thirst.
Combine all ingredients in a 2 quart Fido jar. Cover with a tea towel to keep out the light.
Leave the jar at room temperature for 2 to 3 days.
Strain into individual 12 oz flip top bottles and store in the refrigerator.
These will keep for several months. Do not open for at least a week in order for carbonation to build up in the bottles.
Lavender not only classes lemonade up and gives it a smooth finish, it renders it’s soothing, stress-relieving properties to de-frazzle the nerves. This soft purply herb has a very strong flavor, so all you have to do is drop a bouquet of it into a jar of lemonade and it will infuse beautifully. If you don’t have access to fresh lavender, simply use one of those reusable tea bags, fill it with dried lavender, and place into the recipe.
Place all ingredients except lavender in a blender (you’ll get the smoothest results from a high-speed blender like a vita-mix). Blend on hight for 45-60 seconds. Pour into a pitcher or a 2-quart mason jar.
Use cooking twine to tie together the lavender. Drop into the lemonade & allow it to steep a few minutes before serving. The longer it steeps, the stronger the flavor gets. Once the lemonade is gone, you may tie up the lavender in cheese cloth (pictured below) and place it in the tub to bless the next bather with a soothing, fragrant bath.
Summer is upon us and peaches are everywhere you turn. Peaches are my daughter’s favorite fruit. We almost always enjoy a glass of water kefir in the morning I had this idea to make her a virgin Bellini. Traditional Bellinis are made from Champagne/Sparkling Wine and Peaches. This is a really refreshing, fun to serve beverage. Be sure to use the sweetest peaches that you can find to help balance out the tangy kefir. Using very cold kefir produces the best beverage.
Use an immersion blender or high powered blender like a VitaMix and puree the two peaches until they are very smooth.
Slowly pour the kefir into the peach puree and mix slowly with a spoon. Mixing quickly will produce more foam.
Carefully and slowly pour into a fluted glass (try not to create any more foam than you have to) and garnish with a slice of peach and a mint leaf.
*Only use if your peaches aren’t the sweetest and you need a little extra sweetness
Learn how to brew your own water kefir and make your own probiotic beverages at home!
When the weather turns hot, I find myself craving smoothies nearly on a daily basis. In my quest for making the “perfect” smoothie, I have found the key to creamy, cold, thick shakes! This fruit-sweetened recipe not only tastes delicious, but is full of antioxidants from the berries!
Place berries, milk and banana in a blender and blend until smooth. Add in cacao nibs and process briefly, and then pour into a large glass and enjoy!
*I like to freeze some raw milk in ice cube trays; this is what makes creamy, thick smoothies without diluting the flavor like ice would! Each cube equals about an ounce of milk, and so for this recipe, I used 6 oz. fresh milk and 2 milk cubes. If using frozen berries, you can adjust ratios.