Kombucha (Gut health)
- 4 green tea teabags per litre of water
- kombucha mother/culture
- 3 tablespoons of organic honey/sugar per litre or less depending on how sweet you want it.
- Boil the tea for 10 – 15 mins, add honey when boiled and let cool in the saucepan.
- When cool, add it to the 4 litre glass jar with tap in it.
- Cover with a tea towel and elastic band on to the top so the mix can still breathe
- Keep it on the kitchen counter for a week or so. Taste it regularly…it should be fizzy and semi-sweet but not vinegar like. You need to bottle it when it’s at the taste you like.
- Then strain it as it comes from the tap into some dark bottles and place in the fridge. Sweeten if required with more melted honey or sugar free cordial or fruit juice if preferred. It’s much nicer cold. Lasts 2 weeks in the fridge. Just enough time for the next batch to be ready.
Elderberry cordial (Vitamin a,b,c – Immune booster)
- 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)
- 16 – 20 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.
- 1 to 1 1/2 cups of raw honey
- 2-3 heads of garlic
- sterilized pint jar with lid
- airlock and lid (optional)
- Sterilize your jar
- Peel the garlic, making sure you remove any of the papery skin and slice off any brown spots.
- Half fill your jar with garlic cloves and cover with raw honey. Seal tightly and give it a little shake.
- Put your jar in a warm spot on the counter.
- Check your jar every day and open the lid to “burp” the gas.
- Allow a week for the best flavour to develop.
Put it in everything.
- Add a few tablespoons of the garlicky, honey, as well as the cloves to your next batch of fire cider for an immune-boosting kick.
- Fish a few cloves out with a spoon and use them in the next recipe that calls for fresh garlic.
- Slow roast the cloves until they’re tender and then smash them with a little olive oil to make a decadent garlic spread for toast.
- Add the honey to homemade salad dressings.
- Use the garlicky honey in bread recipes that call for honey.
- Eat a clove of the garlic at the first sign of a cold to nip it in the bud. (And to ensure pesky coworkers keep their distance during the workday.)