Beverages

Ginger Tea

• 1 cup water
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• Coconut milk, to taste
• Raw, organic honey, to taste

Bring water to boil. Add ginger and turmeric, reduce heat and simmer 10 minutes.
Stir in milk and strain tea into a cup. Add honey.

** I usually use a scant drop of ginger essential oil in place of ground ginger. Don't add that until you are adding honey rather than simmering it with the ground turmeric. 

Ginger Tea Benefits

• Ginger is a very effective remedy for headaches, flu, common cold and even sore muscles.  Due to ginger’s unique substances, it is able to naturally stop pain (preventing prostaglandins from setting off an inflammatory response in the body). 
• Regular consumption of ginger tea strengthens the immune system. It contains great amounts of antioxidants that boosts immunity and helps fight off infections.
• Just one cup of tea a day will minimize your chances of stroke, as ginger helps break down fat deposits that block arteries. 
• Due to the warming properties of ginger, it improves your blood circulation. Increased blood flow will improve the delivery of vitamins, minerals and oxygen to your body’s cells… aiding in overall health. 
• Ginger tea helps destroy the virus’ that cause common colds, cold sores, and influenza. 
• A recent clinical trial showed ginger improved insulin sensitivity and lowered insulin levels in adults with diabetes. 
• Another study on middle aged women showed ginger to significantly improve memory and cognitive performance.

KOMBUCHA

One-Quart Batch

• 1 ½ t. loose tea OR 2 tea bags 
• 1/4 cup sugar 
• 2-3 cups water 
• 1/2 cup starter tea or vinegar

Half-Gallon Batch

• 1 T. loose tea OR 4 tea bags 
• 1/2 cup sugar 
• 6-7 cups water 
• 1 cup starter tea or vinegar
  
  Gallon Batch

• 2 T. loose tea OR 8 tea bags 
• 1 cup sugar 
• 13-14 cups water
•  2 cup starter tea or vinegar

The finished kombucha can be flavored and bottled or enjoyed plain. 

1. Combine hot water and sugar in a glass jar. Stir until sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling. 
2.  Place tea in the sugar water to steep. 
3. Cool mixture to 68-85 degrees. The tea may be left in the liquid as it cools or be removed after 10-15 minutes. The longer the tea is left in the stronger it will be. 
4. Remove the tea bags or strain the loose tea leaves from the liquid.
5. Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted. 
6. Add an active kombucha scoby.
7. Cover the jar with a tight-weave towel and secure with a rubber band.
8. Allow the mixture to sit undisturbed at 68-85 degrees, out of direct sunlight, for 7-30 days. The longer the kombucha ferments, the less sweet or more vinegary it will taste.
9. Pour kombucha off the top of the jar for consuming. Retain the scoby and enough liquid from the bottom of the jar to use as starter for the next batch.

          Orange Julious-y 

 Resembles an Orange Julius
 with a hint of banana :-) 

•  juice from 2 average oranges
• 1/2 cup unsweetened vanilla Almond Milk
• 1 pk Truvia
• 1 tsp. vanilla
• 1/2 banana
• 6-ish ice cubes

I measure it all into my bullet, blend and drink.

Came up with this out of desperation for something I would make and actually drink in the morning. Very doable and meets all my criteria for a fantastic breakfast or anytime snack.
Quick and healthy!

Switchel

• 1 cup ginger, chopped
• 3/4 cup maple syrup or raw honey   
• 1/2 cup apple cider vinegar
• 2/3 cup lemon juice

1. In a small saucepan bring ginger and 2 cups water (or enough to cover ginger) to a boil and allow ginger to boil for about 2 minutes.
2. Remove from heat and let ginger steep for 20 minutes.
3. Combine maple syrup, apple cider vinegar and lemon juice.
4. Strain ginger into mixture and stir until well blended..
5. Stir and mix all ingredients well. Chill.
6. To serve, dilute with water and pour switchel into ice-filled glasses, dilute with water or club soda; garnish with mint.
   * Can be served warm or on ice.
   * Do Ahead: Base can be made 1 day ahead. Keep chilled.

Switchel dates back to the 1700s, when farmers enjoyed the drink on the fields as a way to cool down during hot days. Today, switchel is making a comeback. And there’s a good reason for it: with inflammation-reducing ginger and apple cider vinegar it’s an easy-to-make drink brimming with healing ingredients.