Very Cherry Raw Kefir Smoothies

This smoothie tastes like summertime itself. Freeze any smoothie leftovers in popsicle moulds for a refreshing treat later on.

Place all ingredients in blender (you will get smoother results in a high-speed blender like a vita-mix). Blend on high for about a minute or until it’s smooth enough to your liking. Serve and enjoy!

Canning Honey Sweetened Strawberry Lemonade

This strawberry lemonade has a higher ratio of strawberries to lemons so I would not have to add as much honey to sweeten the drink up. For an added treat, use Meyer lemons for their special sweet and tart flavor.

Place the strawberries in a large pot. Add enough water to just barely cover the strawberries.
Boil the strawberries for 5 minutes or until the strawberries turn from red to pale pink.
Strain the berries out of the juice with a fine mesh strainer or a strainer lined with a coffee filter.
Add the berry juice and lemon juice to a large pot.
Add the honey. When adding the honey start off with a smaller amount and taste your juice before adding more keeping in mind that you are tasting concentrate.
Bring the concentrate to a boil.
Add the juice to hot, sterile jars leaving ¼” headspace.
Place lids that have been simmering in hot water on the jars. Screw on the second part of lid.
Process for 15 minutes in a boiling water canner.
Serve cold and diluted with 1 part water 1 part juice.

Canning Rhubarb Nectar

Rhubarb is one of my favorite spring vegetables with its pretty pink stalks and tart flavor. To preserve that wonderful flavor all year long, I usually make a rhubarb nectar that can be drank in place of lemonade or added to yogurt for a quick and refreshing drink. Be sure to use safe canning pracites when canning this recipe.

Zest the lemons and oranges. Juice the lemons and oranges.
Place the zest, fruit juice, and rhubarb to a pot.
Add enough water to barely cover the rhubarb.
Boil the rhubarb on medium high heat until the rhubarb is very soft and falling apart when picked up with a spoon, about 30 minutes.
Strain the rhubarb and zest.
Place the rhubarb nectar back in the pot and add the honey.
Bring the nectar to a boil
Place the rhubarb nectar is hot, sterile jars leaving ¼” headspace.
Add lids to the jars that have been sitting in a pot of hit simmering water. Add the second piece of the lid and tighten the lids.
Process in a boiling water canner for 15 minutes.
To serve, use 1 part nectar to 4 parts water.

Smoothie Enhancer from the Garden

I make these wonderful smoothie enhancers when my spring and fall garden is filled to the brim with mild green lettuces, broccoli raab, fennel fonds, and spinach.

Place the greens and water in a blender, food processor, or in a wide mouth mason jar for an immersion blender.
Finely chop the greens with your choice appliance.
Fill the ice cube tray with greens. Add any excess water to the green filled cubes. Adding the excess water will allow you to remove the green cubes easier from the ice cube tray.
Freeze over-night.
Remove the green cubes from the ice cube tray and move to an air tight container in the freezer or toss in any smoothie that you want to add extra flavor and vitamins to.

Maple Milk Beverage

Raw, fresh, ice cold milk with Real maple syrup! Delicious, and soul satisfying. Maple syrup is rich in minerals, particularly manganese, zinc and iron and can be an important addition to a healthy diet.

Pour milk into a glass.
Add the maple syrup and stir.

Naturally Fermented Mead

This is a recipe for naturally fermented mead, super easy and delicious!

In a one gallon glass jar mix together the water and the honey with a wooden spoon until the honey is dissolved. Add your optional fruit or berries and stir. Cover with a cheesecloth to keep bugs out and let it sit out in a warm place for 5-7 days, it should get really bubbly because the sweet water is attracting yeast from the air. Make sure you stir it with a wooden spoon at least twice a day! If it does start to grow mold, don’t despair! Just scoop it off the top.
Strain the fruit out and pour the mead into a one gallon jug and either seal it with an airlock/carboy (just a few dollars at a brewing store) or you can put a balloon over the top. Basically it needs to be able to let air out without letting air in. Let this sit for 2-4 weeks and then store in the fridge! So far I’ve tried strawberry, blackberry, and regular mead… all delicious!

Carrot Ginger Kvass

A naturally sparkling, lactofermented beverage made with sweet carrots and ginger. Adding a second fermentation makes it even extra tasty!

Place carrots in a quart sized mason jar. Add salt, whey and water. Cover tightly and shake to dissolve salt. Loosen cover and let set at room temperature 3-5 days. Strain out carrot solids, squeezing out the juice. Refrigerate. Save solids for baking or soups. Reserve some liquid and use in place of whey to inoculate future batches.
Optional Second Ferment
I found doing an optional second ferment makes it much tastier and effervescent. Once you’ve strained the kvass, pour into flip top bottles or a mason jar, about 2/3 full. Add juice to top it off. Seal tightly and leave at room temp for another 8-12 hours. Remove to cold storage. I made one with apple and one with carrot juice. Both are great.

Raw Milk Tonic

This raw milk tonic is perfect for breakfast or a mid-afternoon pick me up. It is sweet, rich and creamy and oh so tasty. Be sure to use a good quality unsulphured molasses that has the highest vitamin content you can find. A good molasses is an excellent source of manganese, copper, iron and a very good source for calcium, magnesium and potassium. These are all minerals that many people don’t get enough of. Pair this with milk and egg yolk and this is a nutritious snack. This recipe is adapted from the one in Nourishing Traditions.

Place all ingredients into a bowl with a pour spout and whisk together until creamy. Sip leisurely. Alternately, you can place everything together into a blender, but you will get a lot of foam in your glasses and some people may not like it. My kids don’t particularly like the foam.

Orange Ginger Beet Kvass

Beet kvass that actually tastes good? Is it even possible?! I’ve been determined to make a beet kvass that I not only can drink but actually like. I think I found it thanks to Jenny from Nourished Kitchen’s Fermented Beets with Orange and Ginger. I thought I would add orange zest and ginger slices to my normal beet kvass recipe. That is exactly what was needed. It tastes great as is but add a second fermentation with orange or apple juice for some extra yum!

Place beets, ginger, orange (zest and juice), salt and culture in a 1 gallon jar. Top with filtered water and cover loosely. Let set at room temperature for 3 days. Strain and bottle the rich red liquid. Use strained beets again for another batch.
For a second fermentation, fill air tight bottles like these flip top bottles, about 3/4 full. Fill the rest of the way with orange juice (apple juice is great too) cover tightly and set 12-24 hrs at room temp. Move to fridge and enjoy!

‘Aseer Manga (Homemade Mango-Coconut Juice)

Before reaching for a packaged drink or soda at the store, consider making this ‘aseer manga (mango-coconut juice) at home with fresh ingredients in under 10 minutes.

Add all ingredients to a blender, and whirl till all ingredients are well blended. If using frozen mango, use the ‘ice crush’ option on your blender first, then use another milder blend function.
Pour into sealable glass pitchers or bottles and chill in the fridge for several hours before serving.
Shake well before serving. Enjoy!

Cinnamon Hot Cocoa

What is better on a cold morning coming in from milking that drinking a hot cup of homemade cocoa? I’m not sure. I mixed up a batch of this yesterday and decided it was yummy enough to share.

Heat water/coffee over medium heat. Mix in cocoa, sucanat and cinnamon until thoroughly mixed and smooth. Bring to a boil. Remove from heat and add milk and vanilla while whisking. Place over heat and warm to desired temperature is reached. Serve and enjoy!

Refreshing Coconut Water “Green” Drink

Refreshing and re-hydrating drink for hot summer days or when you’re feeling a little run down. Tastes great after a hard workout or strenuous day.

There are two ways to prepare this drink, depending on your preference:
1. Chop the cucumber and parsley and add to a quart jar.
Add the stevia, coconut water, lemon juice, and ice.
With a tight fitting lid, shake vigorously until combined.
Serve immediately.
(When you get done with the beverage, you’ll have a fresh little salad in the bottom of your glass. Some people might think this is weird, but it tastes great!)
2. In a blender, add all the ingredients and blend to desired consistency.