Herbal Kombucha: Why You Need to Try It {Recipe} Kombucha is kind of a favorite around our home. When the kids see it in the fridge, they flip out and beg to have some. But herbal kombucha is another animal entirely…and an exciting one (at least to me!). By the way, if you’re not familiar, check out the Kombucha FAQ, or my kombucha video. Herbal Kombucha: Why You Need to Try It { Recipe} So, herbal kombucha. I’ve been pregnant and/or nursing for about the last 10 years straight. One of the ways that I protect my health is through drinking an herbal infusion of red raspberry leaf, nettle leaf, and dandelion leaf. But, I have so many things I was wanting to drink daily. Then I thought…what if I could combine the herbal infusion and the kombucha…and make kombucha out of those herbs?! A quick internet searched confirmed it was possible because those particular herbs ( dandelion, raspberry, and nettle) are high in the tannins needed for kombucha, but low in volatile oils (which can harm the SCOBY used to brew). Well. Why Herbal Kombucha? So!
How To Make Natural Ginger Ale How To Make Natural Ginger Ale It turns out that soda hasn’t always been the high fructose corn syrup and artificial flavor concoction in an aluminum can that we know today. For hundreds of years (and probably much longer) cultures around the world have made various forms of naturally fermented “sodas” from sweetened herbal teas or fruit juice mixes. These natural fermented drinks contained beneficial enzymes and probiotics to boost health and were a far cry from the unhealthy versions we have today. This version uses a fermented ginger culture to create a naturally fizzy soda! Ingredients -A 1-2 inch piece of fresh ginger root, minced. For Full Recipe and Instructions Click Here: How To Make Natural Ginger Ale What else do you use ginger for? 1. “Ginger is a natural immune booster and is considered to be a “hot spice”-meaning that, when ingested, it quickly has a warming effect on the human body. 2. Ginger has also been found to relieve arthritis-related joint pain. 3. 4. 5. Related Posts
Food Librarian Broken Glass Jello Ever since I made the 5-layer Jello for Valentine's Day, I've been craving Jello. Recently, my friend gave me great notecards from JustJennDesign. You have to check out her site! Such awesome stuff and she somehow manages to also write very funny blogs! On her site, she has a recipe for Broken Glass Jello. Broken Glass Jello (Adapted from JustJenn) Printable Recipe Here 4 small boxes (3 oz. each) of Jell-O or store brand "gelatin dessert" in different colors. 1 (14 oz.) can sweetened condensed milk (don't get evaporated milk) 2 envelopes unflavored gelatin (that Knox stuff) For each flavor, dissolve one box of jello in one cup of boiling water. Please note: Only add 1 cup of water to each box of colored Jello. After chilling the four flavors, cut them into small blocks. Carefully mix the blocks in a 9 x 13 pan. In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. Cut into blocks or shapes and serve!
How To Make A Milkshake Without Ice Cream 6 Ways My children love milkshakes and are quite picky about them. There is nothing wrong with that, except I often find myself trying to figure out how to make a milkshake without ice cream as we don’t normally have a container of vanilla ice cream sitting in our freezer. I would typically go and buy ice cream when I know I would be making milkshakes. I suspect this is the case with many people. Necessity is the mother of invention as they say. Necessity, or perhaps my laziness about going out to shop for ice cream, made me research, experiment and find cool ways to make milkshakes without ice cream. For quick and easy milkshakes without ice cream you need the following three basic ingredients: ice cubesmilksugar This is what the majority of no ice cream milkshake recipes you will find use as a base. Tools And if you are also into smoothies, this blender can’t be beat. That said, any inexpensive blender or even a Stick Hand Blender will suffice. Basic Milkshakes Basic Milkshake Without Ice Cream
Why I Never Drink Green Smoothies & What To Drink Instead - Cheeseslave I never drink green smoothies. If you drink green smoothies, it might be time to step away from the kale. Those green smoothies could be causing your hypothyroidism, kidney stones, acne, or migraine headaches. In this post I'll explain why green smoothies are bad for you and explain how to make them the right way. Disclosure: I include affiliate links in many of my posts. Note: There are affiliate links in this post. Seems like everyone these days is drinking green smoothies. Green smoothies made with raw green vegetables are actually not very good for you and I'll explain why below. What's Wrong With Green Smoothies? Green cruciferous vegetables like broccoli and kale are good for you, but they are not good for you when they are raw. Vegetables like are broccoli and cauliflower are goitrogenic. Raw kale and spinach also contain a lot of oxalic acid, which binds with minerals such as calcium and magnesium in the body. Raw Vegetables That Contain Goitrogens and Oxalic Acid Makes 1 serving
Kimchi Recipe If I had to name my favorite cuisine, it would be a toss-up between Vietnamese and Korean. Both offer charbroiled meats, pickled or marinated vegetables, and a lively and sometimes spicy array of seasonings. What’s not to like? Most unfamiliar ethnic foods become instantly accessible if you take a trip to a local shop to stock up on a few specific ingredients. Ok, and a nice hunk of pork shoulder as well. Every time I go to a specialty market, whether it’s Mexican, Japanese, or Chinese, I invariably lug back bottles of vinegars, odd herbs, specialty sugars and some sort of backside-burning chili pastes home with me. It was a little strange: unlike the usual voices I hear in my head, this one had a Korean accent. Then yet another voice chimed in and reminded me that I’d bookmarked a recipe that Aun at Chubby Hubby made: the most amazing-looking Vietnamese Pork Ribs in Caramel Sauce from Molly Steven’s book All About Braising. But I couldn’t find any. Zip. Related Posts and Recipes Jook
Rain Barrels, Chicken Coops, and Solar Panels To make all of these Instructables, download this collection of How To’s as an ebook. Download » Welcome to Rain Barrels, Chicken Coops, and Solar Panels: projects to get you off the grid, a collection of awesome do-it-yourself projects from Instructables.com! The Instructables editors have chosen some of our best do-it-yourself off-the-grid projects to educate and inspire you to make great things with easily-available tools. Instructables is the most popular project-sharing community on the Internet.
How to Brew Beer - Home Brewing Getting Started Serious about making large batches of beer? Splurge for a propane-powered rig with a three-tiered brew stand. This setup, by Indiana-based Blichmann Engineering, costs about $2000 and features a trio of 20- to 30-gallon pots and gas burners that put out 216,000 Btu per hour. Sanitize Yeast and sugar are beer's building blocks—but they're dinner for flavor-spoiling bacteria. TIP: Use a large container (a wallpaper tray will do) filled with sanitizer to douse hard-to-wash items, such as tubing.
Recipe Collection: Electrolyte Drink (Sports Drink Replacement) This is a recipe for electrolyte drink that I posted quite awhile back, in the middle of another post. It’s hard for people to find, yet so commonly requested! I decided it needs its own post. Gatorade and other “sports drinks” are not so healthy at all. They contain artificial colors, flavors, sweeteners, and other junk. I keep the ingredients for this on hand basically all the time, and I mix up a batch if I’m ever feeling thirsty and water isn’t cutting it, or if anyone is sick, or for lots of reasons! Electrolyte Drink Recipe Ingredients: 3 – 4 slices fresh ginger (needs to be fresh; dried does not have the same potency)1 c. water + extraJuice of 1/2 lemon1/4 tsp. sea salt1 – 2 tbsp. raw honey Directions: Slice the ginger and put it in a small saucepan with water. Put it on the stove and boil for about 5 minutes, then let it sit and steep for an additional 5. Meanwhile, juice your 1/2 lemon. Pour the hot ginger tea into a glass jar. Add the lemon juice. Add the sea salt. That’s it!
How to Make Rhubarb Wine Rhubarb Wine is tasty and easy to make – here’s how we turn our Rhubarb into Wine. Right now is the ideal time (mid June) to pick your Rhubarb stalks. When you pick them, you can either twist the stalk (close to the ground) to snap it off or cut it using a paring knife. Be sure to leave several of the smaller stalks on the plant. This way, your Rhubarb plant will continue to grow. We have 5 Rhubarb plants. Ready to make wine? Weigh the stalks - you will need 5 lbs for every 1 gallon of wine. This year we ended up with 37 pounds of Rhubarb off those 5 plants! Clean out a primary fermenter and snap all the stalks many times. You don’t need to cleanly break each stalk into pieces, just a quick snap so the rhubarb is exposed. Snap the stalks into the primary and pour cold water over to cover them. Hold the Rhubarb above the liquid for a minute to let most of the excess liquid drip back into the primary. According to the recipe, I had to add 3 lbs of sugar for every 1 gallon of liquid.
How To Make Your Own Home-Made Vanilla Extract Please Share This Page: Google + stumbleupon tumblr reddit If you are a first-time visitor, please be sure to like us on Facebook and receive our exciting and innovative tutorials on herbs and natural health topics! Today’s post is a super-easy and fun way to make a vanilla extract. You will need – 8oz vodka 6 vanilla pods (organic is best of course) Put the pods in the vodka and leave in a closed, labeled bottle / jar for six weeks. That’s it! Notes – 1) Making this extract should of course be done by an adult or with adult supervision as there is alcohol involved. 2) Important – this is not “Vanilla Vodka”. 3) To make sure no-one else attempts to take a swig, please don’t use the original vodka bottle for your extract! 4) As this is a natural home-made herbal product, the final strength will not be “standardized” and so the amount needed may be different from that called for by recipes.