Ingredients

• 2 two pound bags of carrots, cleaned and juiced
• 1 apple, cored
• 1/2 lemon, squeezed
• 2 stalks of celery, juiced

Instructions

1. Juice all ingredients, strain, and enjoy!

Comforting, warm, Russian Tea made in a slow cooker. This from scratch drink recipe is perfect for a evening drink after it simmers all day in the slow cooker.

Prep Time:10 mins — Cook Time: 3 hrs — Total Time: 3 hrs 10 mins — Servings: 12

Ingredients

• 2 cups granulated sugar
• 1 1/2 cups pineapple juice
• 1 cup orange juice
• 1/2 cup lemon juice
• 5 black tea bags
• 12 whole cloves OR 1 tsp powdered cloves
• 4 cinnamon sticks (2 divided out)
• 2 cups boiling water
• 2-3 quarts hot water (to taste)

Optional Serving Ingredients

• 1 orange (sliced and quartered)
• 12 whole cloves

Instructions

1. In a slow cooker, combine the sugar, pineapple juice, orange juice, and lemon juice.
2. In a large measuring cup, place the tea bags, cloves, and cinnamon sticks.
3. Pour the hot water over the tea bags and let it steep for 5 minutes.
4. Strain the tea into the sugar and juice mix. Discard the cinnamon sticks and cloves that you strained out.
5. Add 2 quarts of water in immediately, then add more water until you get the taste you’d like.
6. Add the remaining 2 cinnamon sticks to the tea and cover the slow cooker. Cook on low until heated through.
7. To garnish, slice an orange into thin slices, then halve or quarter them if you’d like. Push a whole clove into the orange slice and place it in the cup on top of the tea.
8. You can also serve the tea from the slow cooker. You can decorate the top with orange slices.

Ingredients

• 1 gallon of purified water
• Juice from 8 lemons (small to medium) = approximately 1 cup of lemon juice
• sweeten to taste with stevia or truvia (we use 3 level tablespoons of truvia) OR use 2-3 tablespoons of 100% real maple syrup
• For a fun twist add 3/4 tsp of organic vanilla extract

Instructions

Mix all ingredients together and enjoy this refreshing beverage.

Ingredients

• 1 large horseradish root scrubbed very well, about 7 inches long
• 1 large ginger root, about 7 inches long
• 1 large onion root, stem end removed and peeled
• 1 large orange, do NOT peel- use the whole fruit
• 1 lemon, do NOT peel- use the whole fruit
• 16 cloves of garlic, peeled
• 2-4 habanero peppers, stems removed
• 1 TBSP ground tumeric
• raw apple cider vinegar
• raw honey

Instructions

1. Grate the horseradish and ginger roots. Roughly chops the onions, orange, lemon, garlic, and habanero peppers. Stuff them into a half-gallon glass jar with a tight fitting lid, or divide evenly between two quart-sized canning jars. Pour the raw apple cider vinegar in over the contents, allowing it to settle in through the crevices and adding more until contents are submerged. Lay a piece of parchment paper over the rim of the jar, then screw the lid tightly in place. Let the mixture sit in a dark, cool place, allowing it to marry and infuse for 4 weeks, shaking once daily.
2. After 4 weeks, pour the contents into a muslin or cheesecloth lined colander positioned over a stable pot. Let it drain for 30 minutes, then gather the corners of the cloth, twisting and squeezing until you cannot release any more liquid. When it’s fully strained, add honey to the liquid to taste and pour into a sterilized wine bottle or canning jar. Store in a cool, dark place for up to a year, shaking well before using.