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
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.
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.
Who doesn’t love a warm cup of cocoa? Making your own is one more way to cut down on sugar and be sure your ingredients are only the best for your sweethearts. Warm, delicious cocoa, made at home. Enjoy!
1/4 cup unsweetened organic cocoa powder
1/3 cup organic sugar (1/4 cup would be good, too)
1/3 cup hot water
pinch sea salt
4 cups milk – we are using farm fresh milk
1 teaspoon organic vanilla extract
1 tiny drop of peppermint oil for Peppermint Cocoa
Combine the cocoa, sugar, water, vanilla and salt in a medium saucepan.
Over medium heat, stir constantly until the mixture boils. Lower heat.
Cook, stirring constantly for 1 minute.
Stir in the milk with heat set to medium, but do not boil.
Remove from the heat Serve immediately. We like to whisk ours so the milk is frothy on top!
If you do boil, the cocoa will form a harmless but yucky film across the top when you serve it.
Pronounced Com Boo Cha. . .such a fun drink! We discovered Kombucha a few years back. You can make your own. Or, you can buy a variety of brands at your local health store.
If you are in a YHS Co-op, you can order via the dry good list.
An easy way to drink Kombucha is to take an existing store brand (or make your own. .. see previous post!) and add just a little of any organic juice to flavor it. Take GT’s brand for example: Gingeraide is great with 1 or 2 oz. of Knudsen Organic Apple Juice. If you love limes. . .try a squeeze of lime with a Strawberry Kombucha.
People drink kombucha because it is reported to help with a variety of things, but mainly because it’s cultured and full of good probiotics and enzymes to enhance your health.
We find Kombucha to be energizing and delicious. . .how about you?
We make family size portions by using our blender. Make two or three quarts worth and enjoy it like mint tea, all day long.
Barley Max Mint comes from http://www.HACRES.com and is the best tasting green drink! The powder mixes all the way and is a smooth, delicious drink and easy way to get more greens into your daily routine.
Fresh goat milk has many benefits and is known to be easier to digest than cows milk. If you haven’t tried fresh goat milk, you might like it best with something added like this recipe, below. Cold and satisfying.