Kombucha (Gut health)
- 4 green tea tea bags per litre of water
- kombucha mother/culture
- 3 tablespoons of organic honey/sugar per litre or less depending on how sweet you want it.
- We boil the tea, add honey and let cool in saucepan.
- When cool, we add it to the 4 litre glass jar with tap in it (kmart sell these).
- Cover with a tea towel and elastic band on to the top so the mix can still breathe
- We keep it on the kitchen counter for a week. Taste it…you can keep it for another few days to get the correct taste you like.
- Then we strain it as it comes from the tap into some dark bottles and place in the fridge and drink that week if you can. It’s much nicer cold and we give it to the kids in shot glasses every dinner time.
Elderberry cordial (Vitamin a,b,c)
- 2/3 cup dried elderberries
- 2 cups water
- 2 tbsps fresh/dried ginger
- 2 drops cinnamon essential oil
- 2 drops clove oil
- 2 drops wild orange oil
- 1 cup raw honey
- Add water, elderberries and ginger to a medium saucepan
- Bring to boil and simmer for 30 mins
- Remove from heat and let cool
- Mash elderberries with a spoon to get all flesh out of them before straining liquid into a mason jar
- Add oils and honey
- Store in the fridge in an airtight container
NB: You can give the leftover berries to your chickens or farm animals, so they also get the tonic effect and vitamin c boost.
Fruit sorbet (Vitamin c)
- 8 ozs fruit (kiwi’s, strawberries and/or banana) peeled and cleaned
- 4 tbsps raw honey
- 1 tbsp lemon juice
- 1 can coconut milk or thickened cream
- Peel and slice the kiwis and freeze on a tray for an hour
- Add to food processor or hand bender with remaining ingredients
NB: if you would like a fluffier composition, whip the cream first and then stir gently
- Blend until smooth and creamy
- Serve immediately or freeze in an airtight container.
Beetroot Hummus Dip
- 2 medium beets
- 1/4 cup plus
- 1 tablespoon olive oil.
- divided 3/4 teaspoon salt,
- divided 1 (15-ounce) can chickpeas
- 1/2 cup tahini
- 3 garlic cloves, mashed and minced
- 1 teaspoon cumin powder
- 2 teaspoons turmeric powder
- 2 teaspoons fresh lemon zest
- 3 tablespoons fresh lemon juice
- Freshly ground black pepper, to taste
- Begin by cooking the beets. Preheat the oven to 350°F. Wash the beets and then cut them into 1/2-inch cubes. Peel only if desired. Place them on a single layer in a baking pan, drizzle with 1 tablespoon olive oil and 1/4 teaspoon salt and stir to mix.
- Bake the beets for 30 to 40 minutes or until they are tender. Stir once during cooking. The beets can be cooked up to three days in advance if desired.
- Now for the hummus. Drain the chickpeas and reserve the liquid.
- Place all the remaining ingredients, including the beets but excluding the reserved chickpea liquid, in a food processor.
- With the food processor running, slowly add the reserved chickpea liquid until the mixture is smooth. You may or may not use all of the reserved liquid.
- Taste the hummus and add additional salt, pepper, and lemon juice to taste.
Hummus with a twist Dip
- Olive Oil