Healthy Drinks.

Trinity's Conscious Kitchen - When I need a ‘Super Cleansing Green Kale & Coriander Drink’! | Trinity's Conscious Kitchen
The Matstone 6 in 1 Macerating Cold Press Juicer.



Healthy Drinks – Trinity's Conscious Kitchen:
Cleansing Green Kale Drink:
A few thick celery stalks
Several really big kale leaves
Two medium sized apples
A handful of fresh coriander leaves

Dandelion & Apple Juice:
2 sweet apples
Big handful of youngish dandelion greens
3 large celery stalks
2 kale leaves
a little ginger or garlic an extra boost

Tea India Masala Chai.

Update from 2 Nov 2015.
- How to Make Masala Chai: from Madhur Jaffrey.
1. First, add 3 cups of water to a medium saucepan.

2. Next throw in the masala:
- 4 cloves (but "one more or one less makes no difference")
- 4 cardamom pods (use green cardamom, which has a “more silvery taste,” as opposed to the deeper and coarser black cardamom)
- 4 peppercorns
- A 4cm/1-inch piece of cinnamon bark (which you can substitute for cinnamon stick but has a deeper and “more masculine” flavor)
- 1/4 teaspoon of ground ginger (she would never use fresh, which might curdle the milk)
You can leave out any of these things—but never cardamom, cinnamon, cloves, or ginger.
In summary, feel free to take or leave the peppercorns.
Throws the spices directly into the water, or you can also satchel them in a tea bag for easy clean-up—as long as it's loose.

3. Add 3 black tea bags and bring the water to a boil over high heat.
Reduce the heat to low, cover, and simmer for 10 minutes.
Don't worry too much about over-steeping your tea—you can add more water, sugar, or milk be that the case.

4. Once the tea and spices have simmered for 10 minutes, add milk.
Sweeten with sugar (maybe 4 teaspoons of sugar - sweeten to taste);
masala chai is always made with white sugar in India, but you could use a different sweetener—even honey.
If you do use honey, you'll want to avoid boiling it; add it to your tea just before serving.

5. Bring to a simmer, then take the pot off the heat and pour it through a fine mesh strainer into mugs or a serving vessel.
Taste the masala chai to see if it's as sweet and creamy as you'd like; while you can adjust at the milk and sugar as much as you'd like, there's nothing you can really do about spices at this point.
So make a note of what you liked and disliked for your next batch.
"Even in the heat, we drink masala chai hot in India," - Jaffrey instructs.

6. Discard the spices and the tea, no matter how frugal you are.
“They’ve given what they’ve got,” Jaffrey instructs.

And that's it: No fancy ingredients or special equipment—the secret may just be to make sure to simmer for long enough.

Spiced Milke Tea (Masala Chai):
“masala” meaning spices!
- In Praise of Leftovers - iPol - Masala Chai

Tea rom Lidl.

Turmeric Tea .

- Turmeric Tea Recipe - 101 Cookbooks:
Turmeric tends to stain anything it comes into contact with, so be careful.
1/3 cup / 80 ml good, raw honey
2 1/2 teaspoons dried turmeric
lemon
lots of freshly ground black pepper

Work the turmeric into the honey until it forms a paste.
You can keep this on hand, in a jar, for whenever you'd like a cup.

For each cup of tea, place a heaping teaspoon of the turmeric paste in the bottom of a mug.
Pour hot (but not boiling water) into the mug, and stir well to dissolve the turmeric paste.
Add a big squeeze of juice from a lemon, and a good amount of black pepper. Enjoy!
Stir now and then as you drink so all the good stuff doesn't settle to the bottom, or top off with more hot water as you drink it.

- Turmeric Tea - The View from Great Island:
2 cups coconut milk (or almond milk)

1/2 tsp ground turmeric
1/2 tsp ground ginger
1 cinnamon stick
6 peppercorns
6 cardamom pods
1 star anise
pinch of cayenne pepper
honey to taste

Gently crack the cardamom pods open with a rolling pin, being careful not to lose the tiny black seeds.
Break the cinnamon stick in two.
Put all the ingredients in a small saucepan and bring to a simmer.
Turn off the heat and let steep for 5 minutes.
Bring the tea back up to a simmer, then strain into warm mugs.
Top with a little ground cinnamon, if desired.

more:- Turmeric Tea - The View from Great Island:
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Tea.

Super Cold-Buster!
Makes 4-6 servings

1 cup boiling water
2 herbal tea bags
1 tablespoon peeled ginger
1/2 teaspoon ground turmeric
2 tablespoons honey or agave Steep the tea bags in the boiled water for 15 minutes.
Remove the tea bags and pour the water in to your high-speed blender.
Add the remaining ingredients and mix on high speed for 2-3 minutes until smooth.
This mixture is a concentrate.
To serve, mix equal parts hot water with concentrate.
Sweeten to taste with additional honey or agave

Makes about 3/4 cup
Chai Masala

1/4 cup ground black pepper (about 1/3 cup peppercorns)
2 tablespoons plus 2 teaspoons ground ginger
2 tablespoons ground cinnamon (about four 5-inch cinnamon sticks)
2 tablespoons ground cardamom (about 1/4 cup whole green cardamom pods)
1 1/2 teaspoons ground cloves (about 18 cloves)
1 1/2 teaspoons grated nutmeg (about 1 whole nutmeg)
1/2 teaspoon ground dried orange peel, optional Grind each spice individually in a spice or coffee grinder. Be sure to grind them as finely as possible to avoid chunks of whole spices in your tea. Sift each spice with a fine-mesh sifter and return any large pieces of spices to the grinder to powder them further. Combine the ground spices in a bowl and store in an airtight jar or container.
Chai
1/2 teaspoon chai masala, above
1/2 cup water
1/2 cup milk of choice (coconut milk is especially nice)
2 teaspoons black tea, such as Ceylon or Assam
Sweetener to taste Bring the water, milk, masala, and tea to a slow simmer.
Cover and remove from the heat. Allow to steep for 5 minutes.
Strain carefully into a cup and sweeten to taste.

How to make the perfect cup.

How to make the perfect cup
WHITE TEA
To make White tea boil water and leave to cool for around 2 minutes or use water at 185F –85C.
Take care not to pour boiling water on to the leaves as this will scald the leaves and prevent them from opening and releasing all their delicate flavours and aromas. It is important to use good fresh filtered water and to allow time for the leaves to infuse and open releasing their fragrance and flavour. Do not let the tea over infuse as this can make the taste too strong and slightly bitter. Do not let the leaves stew in any remaining water, drain off all water and reuse the leaves by pouring new fresh hot water for a second brew, this brew can have different characteristics in taste and flavours. The Chinese have often regarded the second brew as the best!
As a guide infuse 1-2 teaspoons of White Tea per cup for up to 4 minutes depending on the strength you enjoy.
There are two good methods for brewing tea; one is called ‘the two tea pots method’ and the second ‘the warm cup method’
Use the first teapot to brew the tea and when it has brew for the required time pour into a second warmed tea pot using a tea strainer so there will be no tea leaves. This leaves all the leaves in the first pot and ready to make a second brew.
The warm cup method is as follows pour fresh boiled water into a teapot without any tea leaves in this pot and from the teapot pour into the required number of cups, then place the tea in the empty but warmed teapot, finally pour back the water from the cups and let the tea brew, not only do you have the exact amount of water needed but it is at the perfect temperature!
Whilst it is not essential to use porcelain cups for drinking tea it helps! It can be no coincidence that the Chinese produced the earliest, finest and most delicate porcelain and tea of outstanding quality, both are still held in high regard and combining the two does justice to both. So it is recommended to use porcelain cups or mugs to drink these fine white teas from, and brew in a porcelain teapot that way you get the full potential both in flavours and aromas.
GREEN TEA
To make Green tea, boil water and leave to cool for around 1-2 minutes or use water at 166F – 75C. It is important to use good fresh filtered water and to allow time for the leaves to infuse and open releasing their fragrance and flavour. Boil freshly drawn filtered water, if you use water that has already been boiled in a kettle it reduces the oxygen content in the water. The warm cup method is very good for making Green Tea, as you are less likely to find the tea is bitter with this method, as the amino acids that give the tea its flavour dissolve at a lower temperature than the tannin and the tea will taste sweeter. It is really important not to let the tea brew for too long or to leave the leaves in the teapot. It is possible to use the leaves again but you must take out all the water and fill the teapot again with fresh boiled filtered water.
Take care not to pour boiling water on to the leaves as this will scald the leaves and stop the leaves from releasing their flavour and damage the delicate flavour. It is important for the leaves to open and release the delicate aromas and taste, drink immediately and do not let the tea over infuse as it can become strong and slightly bitter if left too long.
As a guide infuse 1-2 teaspoons of Green tea per cup for up to 3 minutes depending on the strength you enjoy. Drinking Green tea without milk is highly recommended, but you can add sugar or honey to taste.
BLACK TEA
To make Black tea boil water and leave to cool for 30 seconds – 1 minute or use water at 203F – 95C. Take care not to pour actual boiling water on to the leaves as this will scald the leaves and damage the flavour. It is important to use good fresh filtered water and to allow time for the leaves to infuse releasing their fragrance and flavour, after pouring (it can be a benefit to use porcelain cups or mugs) drink immediately and do not let the tea over infuse as this can make the taste too strong and slightly bitter. Use either the warm cup or two tea pot methods as described for White Tea, you can use the leaves to brew a second pot but there may be a subtle change in taste and aroma
As a guide infuse 1-2 teaspoons per cup for up to 1-4 minutes depending on the strength you enjoy. It can be drunk with milk and sugar but if you are using a good single estate or first /second flush or a black tea which is flavoured with fruit or flowers then drinking it without milk is highly recommended.
ROOIBOS & HONEYBUSH TEA
To make Rooibos tea boil water and leave to cool for around 2 minutes or use water at 203F – 75C to 85C. Take care not to pour boiling water on to the leaves as this will scald the leaves and damage the delicate taste. It is important to use good fresh filtered water and to allow time for the leaves to infuse and open releasing their fragrance and flavour, after pouring (it can be of benefit to use porcelain cups or mugs) drink immediately and do not let the tea over infuse as this can make the taste too strong and slightly bitter.
As a guide infuse 1-2 teaspoons per cup for up to 2-4mins depending on the strength you enjoy. Rooibos Tea can be drunk with milk but not flavoured Rooibos or Honeybush Tea.
FRUIT & HERBAL TISANES
To make Fruit & Herbal Tisanes boil water and leave to cool for around 3 minutes or use water at 158F – 70C. Take care not to pour boiling water on to the leaves as this will scald the leaves and damage the taste. It is important to use good fresh filtered water and to allow time for the leaves to infuse and open releasing their fragrance and flavour, after pouring (it can be of benefit to use porcelain cups or mugs) drink immediately and do not let the tisane over infuse as this can make the taste too strong and slightly bitter. Please also look at how to make Green Tea for description of the two teapot & warm cup method.
As a guide infuse 1-2 teaspoons per cup for 2-5 minutes depending on the strength enjoy you enjoy. It is difficult to be precise about brewing times, as there are different plants and fruits parts in each tisane and it also depends on your preference and taste. Herbal tisanes tend to be more delicate and subtle in favour than Fruit tisanes which can have more exotic and intense flavours.

Green smoothie.

Throw the following in a blender – measurements are broad approximations so use your best judgement depending on your blender size.

1 cup coconut water
1 cup almond milk
1/2 cup pomegranate or cherry juice
1 large handful frozen kale
1 cup frozen pineapple or mango
1/2 cup frozen blueberries
Half an avocado
Half a courgette
1 large spoonful almond butter
1 spoonful coconut oil
Rice protein powder (please use rice not whey protein!)
2 tablespoons greens powder
1 tablespoon flax powder
2 tablespoons chia seeds

- Half Baked Harvest - Made with Love
Ingredients
1 small-medium banana, peeled + sliced
1/2 cup fresh or frozen pineapple chunks
1/2 cup fresh or mango chunks
1 cup kale (I used baby Kale)
1 tablespoon chia seeds
1 teaspoon spirulina powder*
3/4 cup orange juice, preferably freshly squeezed
1 tablespoon hemp seeds

Instructions
Place the the ingredients, except for the hemp seeds, in a high powdered blender and blend until smooth and creamy.
If you like your smoothies thin, add orange juice or coconut milk.
Pour into a glass and sprinkle with hemp seeds.
Enjoy!

How to Make a Smoothie

How to Make a Smoothie
1. Clean Your Fruits and Vegetables
Before you start, rinse all of your ingredients in cool water.
If you want to make extra sure that your fruit is free of any ickiness, use a fruit and vegetable spray cleanser, then rinse (a spray comprised of vinegar, lemon juice, and water in a spray bottle works just as well as the brand-name stuff).

2. Chop It Up
Depending on how powerful your blender is, you may want to chop your vegetables first.
Unless you’re using a high-powered — and expensive — Vitamix, you should take it easy on your blender: minimize wear and tear by chopping firm fruits and vegetables into 2- or 2.5 cm pieces, removing tough ends, and cutting the ribs from your kale.

3. Liquids
Adding liquids first can help preserve your blades’ sharpness, puts less strain on the motor, and gets the smoothie process moving faster.
We recommend using almond milk, coconut milk, pomegranate juice, green tea, coconut water, or water for most smoothie bases.
Almond milk and coconut milk are rich in protein, pomegranate juice is high Vitamins C and B5, and green tea can aid in weight loss. Pick the base that works best for you.

4. Semi-Solids
Once the liquids are added, that’s the time to throw in protein-packed items like silken tofu, yogurt, or almond butter.

5. Seeds
After you’ve thrown in your semi-solids, that’s the time for a tablespoon or so of omega-3 filled seeds, like chia, flax, or pumpkin.

6. Soft Fruits and Vegetables
Kale, spinach, peaches, avocados, bananas, berries, mangos, or any fruits and vegetables that are a little on the squishy side should go in next.

7. Firmer Fruits and Vegetables
Apples, pineapples, carrots, bell peppers, zucchini: the sturdier fruits and vegetables.

8. Frozen Fruit and/or Ice
Instead of ice, you can just use frozen fruit — if your fruit is starting to turn, you can always freeze it before it goes off, making the perfect ingredients for a smoothie later in the week.

9. Blend Low to High
Start the blender on a low speed until the biggest pieces have gotten chopped up, then rev it up higher once the larger pieces start to become minced, and the smoothie seems to become more incorporated — about a minute or two into the blending process.

10. Protein Powders
We’re not generally in favor of protein powders: protein comes from lots of good, natural sources and doesn’t really need to be synthesized.
However, if you’re going to use protein powder, adding it in at the very end helps its nutritional value stay intact.
Once the rest of your smoothie ingredients have almost entirely incorporated, add your powder, and turn the motor on low for only about 30 seconds more.


The 7 Hacks of Highly Effective Smoothies:

- Buy bananas by the bunch, and when they start to get too brown to eat on their own, break them into small chunks, place them in zip bags, squeeze the air out, and pop them in the freezer: voila, you’ve got ready-to-go smoothie banana packs.

- You know how you always buy herbs like cilantro and parsley by the bunch but your recipes only use a small portion?
Don’t throw out the nutritious, fresh herb leftovers.
Instead, snip them up and store them in the freezer.
We recommend using these great 5-Blade Herb Scissors for their convenience, and preserving your leftover herbs in the Ball Frozen Herb Starter: it’s a wonderful, BPA-free silicone ice tray made just the right size.

- If you freeze fruit for smoothies, cut it into small pieces (for instance, you should quarter a strawberry before freezing it), and allow the fruit to spread out before freezing — both of these strategies help the fruit freeze faster, which preserves its flavor and texture.

- It’s important to start with a liquid base at the bottom, but use less liquid at first than you think you want.
If your smoothie ends up being a little too thick, it’s much easier to thin it out with extra water or coconut water later than it is to thicken up a too-thin smoothie.
That said, if your smoothie is too thin, you can count on yogurt, avocado, or a banana to act as a thickening agent.

- Not sweet enough? Especially if you’re experimenting with green smoothies, your first attempts might be a little too much on the green side, which can taste bitter.
Instead of adding sugar, however, try a little bit of honey, pineapple, or strawberries.

- If your smoothie is just a bit blah, try spicing it up: ginger root, cinnamon, cayenne, or cocoa powder can add a lot of flavor without increasing the calorie count.

Smoothie.

A mixed combination, this smoothie contains:
- half an apple, cut into large pieces,
- one cup of strawberries,
- half a cup of blueberries,
- a small handful of kale,
- some orange juice and
- some greek yoghurt.

For a dairy-free version, replace the yoghurt with ice.

OR:
1 medium ripe banana (previously peeled, sliced and frozen (~3/4 cup)
1/2 cup frozen mixed berries (or sub blueberries)
1 heaping Tbsp hulled hemp seeds (organic if possible)
2 cups frozen or fresh kale, any kind
2/3 cup 100% pomegranate juice
3/4 – 1 1/2 cups filtered water

- Pomegranate juice really makes this recipe and seems to hide the kale best. I’ve tried it with orange and cherry and they didn’t do the job quite as well! Sub substitute as you see fit.
- Adding a bit of almond milk ups the creaminess.
- 1 Tbsp of almond butter would add even more staying power.

The Most Common Smoothie Problems.

The Most Common Smoothie Problems (& How to Solve Them)
Not blended enough.

If your straw is getting clogged with chunks, it may be because you're not adding the ingredients to the blender in the correct order. (Here!)
Alton Brown recommends you add the liquid first, towards the bottom (to get the blade whirring smoothly and quickly).
To the liquids, add leafy greens, then heavier items like chunks of frozen fruit.
Start the blender on low speed, gradually increasing to higher speed, to make sure a vortex forms.

If your greens are still too coarsely chopped for your liking, you can pulverize them with the liquid before adding the other ingredients (or it may be time to invest in a high-speed blender).

Red Rooibos Tea.

The 50 Healthiest Foods of All Time (With Recipes) | TIME
Rooibos.
The leaves are used to make a herbal tea called rooibos or bush tea (especially in Southern Africa) or sometimes redbush tea (especially in Great Britain).
In South Africa, it is common to prepare rooibos tea in the same manner as black tea and add milk and sugar to taste.
Other methods include a slice of lemon and using honey instead of sugar to sweeten.
Why it’s good for you: Rooibos (roy-bus) tea, a red tea packed with antioxidants that guard us from chronic and degenerative diseases alike, is rich in minerals like calcium and iron.
Health Benefits of Red Rooibos Tea | Organic Facts
Health benefits of red rooibos tea include its use as a cure for nagging headaches, insomnia, asthma, eczema, bone weakness, hypertension, allergies, and premature aging.
Why your rooibos tea might get much more expensive - CBS News
A trade council says an ongoing drought in South Africa will devastate the rooibos tea harvest, which may lead to a 90 percent price increase.
Red Bush Tea Company.

10 Herbal Teas.

10 Herbal Teas You Should Keep in Your Kitchen Cabinet | Dr Akilah El - Celestial Healing Wellness Center:
About the author: Daisy Luther is a freelance writer and editor. Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions.

Ginger, turmeric, lemon and cayenne Tea.

Makes two cups Pep-Up tea - Ginger, turmeric, lemon and cayenne!
Ingredients:
1 tbsp fresh root ginger, finely grated (unpeeled if organic)
1/2 tsp ground turmeric
A tiny pinch of cayenne pepper (more if you like)
Juice of 1⁄2 lemon
A squeeze of raw honey (optional)
Method:
Boil the kettle and put the grated ginger, turmeric and cayenne pepper in a teapot.
Fill with 600ml of hot water (not boiling), stir and leave to brew for 10 minutes.
Strain if you like. Pour into mugs and leave the tea to cool to room temperature before adding the lemon juice and raw honey, if using.
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Ginger Tea or Tisane.

3 Ways to Make Ginger Tea or Tisane - wikiHow:

-If you have ginger tea left over, store in a jug in the refrigerator. It can be reheated or drunk as iced tea.
-A tisane is a form of medicinal preparation and provides therapeutic benefits. If you are using the tisane for medicinal purposes, do not add sweeteners.
-If you only want to make one cup of tea, simply grate 3 teaspoons of ginger to one cup boiling water.
-If you want to increase the heat effect of the tea, add a pinch of cayenne pepper.
-You can also grate ginger and wrap in plastic wrap, roll it up like a candy and store in freezer for later use, by breaking off what you need.
-Try adding a pinch of cinnamon to the tea for a spicy zing.
-Ginger works synergistically with peppermint. (A synergistic reaction is one whereby the effect of combining two or more agents is greater than the simple sum of the individual agents.) It can be added safely to any tea.
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Kirsch. Is there an alternative? (Baking)

Kirsch is just cherry brandy.

If you do not have any liqueurs or syrups on hand, you may substitute extracts, such as cherry or even almond. Substitute about 1/8 teaspoon of extract for each teaspoonful of kirsch. However, the extract will work best in recipes in which kirsch is added to a cookie or cake batter, or to an ice cream or sorbet.

Kirsch | David Lebovitz:
If I had to name five items that are obligatory in my baking repertoire, after The Big Four (sugar, butter, flour, and eggs), a bottle of kirsch is essential for me, right up there with vanilla, vying for numéro 5.
A few drops of kirsch highlights and augments the flavor of peaches, nectarines, plums, and every kind of berry imaginable.

Mulled Apple Cider.

Gardenista:
"Mulled Apple Cider

Serves 6
Ingredients:
3 cups fresh-squeezed apple juice
2 cups dry red wine
1 grapefruit, thinly sliced (can be substituted for your citrus of choice)
1 apple, thinly sliced
Cinnamon (whole and ground)
Nutmeg (whole and ground)
Cloves (whole and ground)
Instructions:
Combine apple juice and red wine in a pot over low to medium heat. Add sliced grapefruit, apple, and a handful of cinnamon sticks, cloves and nutmeg, according to taste. Let simmer for at least ten minutes. Add ground cinnamon, nutmeg, and cloves (if necessary, to taste). Serve warm."

Lassi. Strawberry and Black Pepper.

Lassi are yogurt-based shakes in either sweet or salted flavors.
Strawberry and Black Pepper Lassi.
Strawberry and Black Pepper Lassi
Serves 2

Summer preserve.

- Gooseberry curd
- Fresh Strawberries with Balsamic Vinegar and Basil
- Rhubarb, apricot and ginger chutney
- Lemon and mint cordial
-------------
Gooseberry curd
This is a little more subtle and complex than a pure lemon curd, with the floral flavour of the gooseberries dancing on the tastebuds. There's nothing better on a scone or hot breakfast pancakes. Makes about five small (250-300ml) jars.

500g gooseberries
100ml lemon juice
125g unsalted butter
450g granulated sugar
200ml strained beaten egg (around 4-5 large eggs)

The Gilded Teapot - чай и кафе в городе Дорчестер.

The Gilded Teapot | The Foodie Bugle:
Джо Дэвис является основателем "The Gilded Teapot" чай и кафе в городе Дорчестер, графство Дорсет.
Ее веб-сайт является www.thegildedteapot.com

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