Citrus Pine Infused Vinegar

     I love trying to introduce healthy and tasty herbs to just about everyone I know. So it's no secret that I love to gift herbal infusions. These are great for just about everyone. Cooks love the flavors, health nuts love the benefits, and people who may never use them still think they're pretty and will display them somewhere.

     Speaking of using them, how do you? There are so many ways. The first, and easiest way to use these is to sprinkle them on top of your salads or add a little bit of oil to them and make them into super tasty salad dressings. I'm also very southern and eat my cooked greens with vinegar on them. Some of these add a nice kick to my greens. You can mix them with honey and water and make a nice lemonade-like drink. This is an especially good idea for the fruit flavored vinegars. I also love to eat cucumbers (and other fresh veggies) that have been drenched with vinegar, but not necessarily pickled.

     Now I make these year round for personal use, but I figured that this Christmas I would gift a few to certain people I know. So here's my instructions for infusing vinegar (or cooking oil) as gifts for the Holidays!

The Vinegar:

What I used in this particular infusion was Apple Cider Vinegar. It's got a great flavor that goes really well with citrus and since I decided to use Lemon Balm, Pine, and Grapefruit for my vinegar, that's what I decided to use. Other vinegars that work really well are Rice Vinegar, Red Wine Vinegar, and Malt Vinegar. But really you can use whatever vinegar you want.

Herbs:

You can use whatever combination of herbs you want in these infusions, and you can used dried as well as fresh. This particular vinegar uses Grapefruit peel, Lemon Balm sprigs (because of the pretty flowers!), and fresh Pine Needles. Other examples may be a Cranberry Orange Vinegar, Ginger Lemongrass Vinegar, or even an Italian Herb Vinegar with Basil, Oregano, and Garlic. You can even turn any of your favorite cooking herb blends into an infused vinegar. Have fun! For some flavor inspirations, this page has links to over 20 different recipes. Or keep reading because I'll give you a few of my favorite infused vinegar recipes from the past!

Variations:

You can use this same process to infuse other things as well, such as oils, honey, or even some vodka if you're feeling extra spirited. For oils, I like to use a variety of healthy oils such as Extra Virgin Olive Oil, Avocado Oil, or Cold Pressed Grapeseed Oil.

Citrus Pine Vinegar

1 Cute Bottle (the one I use is a Grolsch bottle that I picked up a few years ago. Check out the bottles at Specialty Bottles if you need to buy some)

A Vegetable Peeler

1 Grapefruit

a few Sprigs of fresh Lemon Balm

a handful of Pine Needles

enough Apple Cider Vinegar to cover your herbs (this bottle is fairly large so I used just shy of a quart)

Instructions:

Sanitize your bottle and allow to air dry. Wash all of your fresh ingredients. Peel your grapefruit and slide it into your bottle. Follow up with your lemon balm sprigs. Clean up the ends of your pine needles and stuff those in your bottle as well. I ended up only using about 4-5 clusters of needles. *Optional, heat your vinegar until just under boiling. Pour your vinegar into the bottle, making sure to cover up all those yummy herbs. Seal and allow to sit 2-4 weeks before gifting/using.

The following recipes use the same set of instructions:

Place the herbs in a clean jar/bottle. Cover herbs with vinegar/liquid of choice (warmed to help speed up the infusion process). Seal the jar/bottle and allow to sit for 2-4 weeks before using/gifting.

A Taste of the Orient

2 cups Rice Vinegar

¼ cup Lemongrass

4-5 slices fresh Ginger

* Optional for a little heat 1 Cayenne Pepper sliced lengthwise

Cranberry Juniper Vinegar

2 cups Red Wine Vinegar

1 cup Fresh Cranberries

¼ cup Juniper Berries

Spicy Chipotle Vinegar

1 cup White Wine Vinegar

1 cup Apple Cider Vinegar (or for some great boozy flavor, use Tequila)

1 Jalapeno sliced lengthwise

1-2 tsp Chipotle Seasoning Blend of choice

Lavender Peach Vinegar

2 cups White Balsamic Vinegar

½ cup Peach, diced

2-3 tsp dried Lavender

¼ cup Honey, raw local honey is best

Mojito Vinegar

1 ½ cups Champagne Vinegar

½ cup White Rum (or more vinegar if you want to keep this kid friendly)

½ cup fresh Mint Leaves (sprigs make it more decorative)

1 fresh Lime, sliced

¼ cup Simple Syrup (equal parts sugar and water cooked on the stove to make a syrup)

Garlic Dill Vinegar

2 cups White Wine Vinegar

about 4-6 whole Garlic Cloves

3-4 fresh Dill sprigs (or 3-4 tsp dried dill)

I hope you enjoy these recipes. Have fun creating your infused gifts! If you have any questions or comments, please leave them below! Also, if you want me to cover anything specific, I'd like to know!

Warm Holiday Drinks

     It's finally getting colder, even in Florida. That means it's time to break out the warm cozy sweaters, the scarves, and warm drinks. While coffee and hot cocoa are on the top of most lists for warm and comforting drinks, there are a few others that make this season feel more festive. Wassail and Mulled Wine are just two traditional and warm drinks that can make the holidays more cheerful. Plus they are also super healthy.

Wassail:

Wassail is a traditional drink that dates all the way back to the Middle Ages in Europe. Wassail is traditionally made with hard cider, seasonal spices, and a variety of seasonal fruits. There are so many recipes and variations today that you can make your Wassail unique to your family without much effort.

The Juices:

Apple Cider is one of the traditional ingredients and I can't imagine a Wassail recipe without it. You can use hard apple cider or non-alcoholic apple cider.

Orange Juice provides a super amount of vitamins that help support your immune system and fight colds and the flu.

Pomegranate Juice is a more modern addition that you can use in place of orange juice, or with it (use half orange juice and half pomegranate juice). Pomegranate juice is high in antioxidants and vitamins which help your body fight off infections and help boost your immune system and endurance.

Cranberry Juice is a more traditional addition and you can use it instead of the orange juice, or you can use it with the orange juice (use half orange juice and half cranberry juice). Cranberry juice is full of vitamins and minerals that help provide support for your immune system. It also helps to fight off a number of infections.

The Spices:

Cinnamon is one of the ingredients you will find in all Wassail recipes. It provides a natural sweetness without adding sugar, and is an excellent medicinal herb. You can read more about the benefits of cinnamon here.

Clove is another ingredient you will find in all Wassail recipes. These little spices are packed full of medicinal benefits that include pain relief, improving digestion, reducing inflammation, relieving the symptoms of upper respiratory infections, and much more.

Nutmeg is an herb you will usually find accompanying both cinnamon and clove. It is a mild sedative, helping to relax and making sleep more peaceful.

Star Anise adds a slight licorice flavor to the blend, and it looks super impressive. Medicinally it's used to help sooth sore throats, treat cold and flu, as well as relieving quite a few digestive issues.

Juniper Berries are one of my favorite ingredients to add to my Wassail because they add a timeless flavor. Juniper berries are also super healthy. They help fight bacterial infections, they help you to get the most out of your sleep, they improve digestion, and they are good for your heart.

Ginger adds a nice punch to your Wassail. It's also one of my favorite medicinal herbs for this time of year. You can read more about ginger here.

Cardamom is the herb that gives Chai Tea it's distinctive flavor. It's also a great digestive herb and helps support the liver.

Pine Needles might seem like a strange addition, but they add a nice, citrus-like flavor. They are also super loaded with vitamins. Read more about the benefits of pine here.

Other Ingredients:

Fresh Fruit is often added to improve the flavor and make the Wassail look amazing. The most commonly added fruits are citrus and apples. You can also find cranberries, pomegranates, and just about any seasonal fruit.

Health Promoting Herbs make great additions to any recipe. Though the traditional herbs I have already listed are also super healthy, feel free to try your favorite herbs. I've seen Wassail recipes that include rose hips, hibiscus, hawthorne berries, elder berries, chamomile, lemon balm, lemon grass, passiflora, raspberry leaves, and so much more.

Liquor is something we all know the dangers of, but it's also full of health benefits. Plus, it makes any party awesome. The traditional alcohol to use for Wassail is brandy, however you can also try whiskey, rum, or just about any liquor you want. Two of my favorites to add are honey flavored whiskey or spiced rum.

Wassail 

3 quarts (¾ gallon) Apple Cider

1 quart Orange Juice

5-7 Cinnamon Sticks

10-20 Juniper Berries

15-20 Cloves

1 Nutmeg, crushed

½ inch Fresh Ginger, sliced

2 Oranges, sliced

1 Apple, sliced

1 Handful Fresh Cranberries

Instructions:

Combine all ingredients in a large stock pot, or crock pot, and bring to a simmer (in the crock pot, heat on low) stirring occasionally. Turn down heat, cover, and warm for at least 1 hour. You can also remove from the heat and store to warm up for a future use.

Mulled Wine:

Another traditional drink served during the winter months. Mulled Wine is typically red wine sweetened and spiced, but modern recipes have made it much more than that by adding in fresh seasonal fruit and alcohol. I know this seems like a warm version of sangria, but it's a great addition to any holiday party. Not to mention the health benefits.

The Spices:

Cinnamon is one of the ingredients you will find in all mulling spice recipes. It provides a natural sweetness without adding sugar, and is an excellent medicinal herb. You can read more about the benefits of cinnamon here.

Clove is another ingredient you will find in all mulling spice recipes. These little spices are packed full of medicinal benefits that include pain relief, improving digestion, reducing inflammation, relieving the symptoms of upper respiratory infections, and much more.

Allspice is an impressive herb from any standpoint. It's name comes from the fact that it has flavor notes from all the major spices such as cinnamon, clove, and nutmeg. It's also great for your health, aiding in digestion and helping to improve immune function.

Nutmeg is an herb you will usually find accompanying both cinnamon and clove. It is a mild sedative, helping to relax and making sleep more peaceful.

Black Peppercorns add a bit of heat to your Mulled Wine, but they also help improve your digestion.

Star Anise adds a slight licorice flavor to the blend, and it looks super impressive. Medicinally it's used to help sooth sore throats, treat cold and flu, as well as relieving quite a few digestive issues.

Ginger adds a nice punch to your Mulled Wine. It's also one of my favorite medicinal herbs for this time of year. You can read more about ginger here.

Cardamom is the herb that gives Chai Tea it's distinctive flavor. It's also a great digestive herb and helps support the liver.

Other Ingredients:

Honey is a great way to sweeten your Mulled Wine without resorting to sugar. It's also full of health benefits and can help fight off infections.

Fresh Fruit is often added to improve the flavor and make the Mulled Wine look amazing. The most commonly added fruits are citrus and apples. You can also find cranberries, pomegranates, and just about any seasonal fruit.

Health Promoting Herbs make great additions to any recipe. Though the traditional herbs I have already listed are also super healthy, feel free to try your favorite herbs. Some herbs to try include rose hips, hibiscus, hawthorne berries, elder berries, chamomile, lemon balm, lemon grass, passiflora, raspberry leaves, juniper berries, pine needles, and so much more.

Liquor is something we all know the dangers of, but it's also full of health benefits. Plus, it makes any party awesome. The traditional alcohol to use for Mulled Wine is brandy, however you can also try whiskey, rum, or just about any liquor you want. Two of my favorites to add are spiced rum or apple flavored whiskey.

Mulled Wine

1 bottle of Red Wine of your choice (or Pomegranate Juice for a non-alcoholic option)

1 Orange, sliced

½ cup Pomegranate Seeds

½ cup Honey (or sugar)

5-10 Whole Cloves

5-10 Black Peppercorns

5-10 Allspice Berries

2-3 Cinnamon Sticks

3-4 Cardamom Pods, lightly crushed

Instructions:

Combine all ingredients in a large stock pot, or crock pot, and bring to a simmer (in the crock pot, heat on low). Turn down heat, cover, and warm for at least 30 minutes. You can also remove from the heat and store to warm up for a future use.

I hope you have a wonderful Holiday Season and enjoy these great recipes! If you have any questions or comments, please leave them below. Feel free to share your experiences with us as well!

Resources:

9 Surprising Health Benefits of Mulled Wine: BT.com: http://home.bt.com/lifestyle/health/healthy-eating/9-surprising-health-benefits-of-mulled-wine-11364229012051

Herbal Wassail Recipe: Wellness Mama: https://wellnessmama.com/472/wassail-recipe/

Make a Toast to Wassail: Seasonal Wisdom: http://www.seasonalwisdom.com/2010/01/make-a-toast-to-wassail/

Slow Cooker Cider Wassail: A Spicy Perspective: https://www.aspicyperspective.com/wassail-recipe/2/

Traditional Mulled Wine Recipe: The Spruce: https://www.thespruce.com/mulled-wine-recipe-3510986

Savory Pumpkin Recipes

     Thanksgiving is just days away, and Christmas is just around the corner. That means it's time to pull out all those family recipes, but sometimes it's fun to introduce a new recipe or two. This year, I want to get back to something I love, pumpkin. Not just the pumpkin spice that everyone obsesses over this time of year, but pumpkin itself. So here are some of my favorite pumpkin recipes. Some make great side dishes, and some work well as meat-free main dishes. These recipes also don't have to be confined to this time of year, sometimes I make these just for fun. So I hope you enjoy!

1. This makes an excellent replacement for stuffed turkey. Stuffed pumpkin can be served year round and is a great, healthy dish. This recipe is Vegan and Gluten Free. Feel free to experiment with fillings. Try quinoa or rice instead of bread, add cheese to the mix, or try using seasonal produce from your local farmer's market.

Stuffed Pumpkin

1 small Sugar Pumpkin (about 3 lbs)

1 medium Onion, diced

4 small Mushrooms, thinly sliced

1 tbsp Extra Virgin Olive Oil

2 handfuls fresh Spinach or Chard, roughly chopped

¼ lb lightly toasted (or stale) Gluten Free Bread, cubed (about ½ inch chunks)

2-4 cloves Garlic, minced

1 small Apple, cored and diced

¼ cup fresh Chives, chopped

½ tbsp fresh Thyme leaves

½ tbsp fresh Sage, chopped

1/3 cup unsweetened Cashew or Hemp Milk

Salt & Pepper to taste

Optional* ½ tsp Cayenne Powder (or to your taste)

Preheat your oven to 350. Line a baking sheet with parchment paper. Cut away the cap of the pumpkin and scoop out the seeds and stringy bits (save the seeds to toast later if you want). Clean up the underside of the cap. Season the inside of the pumpkin (and the cap) with salt, pepper, and cayenne. Place on baking sheet and set aside.

Pour olive oil in a skillet over medium heat. Add the onions and mushrooms. Cook until onions are slightly browned. Add in the spinach (or chard) and cook until slightly wilted. Scrape mixture into a bowl and add the bread, garlic, apple, chives, thyme, and sage. Mix well. Stir in the cashew milk and season with salt & pepper, to taste.

Stuff the mixture into the pumpkin, cover it with the cap and bake in the oven. Bake, covered, for 1 ½ hours (90 minutes). In the last 30 minutes of cooking, remove the cap to allow any extra liquid to cook off. Transfer the pumpkin to your serving platter, carefully. To serve, either scoop out the stuffing and pumpkin flesh, or slice into the pumpkin.

2. This vegan, gluten free, chili is great for the colder nights that accompany this time of year, but it's also packed full of healthy produce and spices. This recipe works well with zucchini, turnip, yellow squash, celeriac, and many other vegetables. Feel free to play around with it and try some new ideas.

Pumpkin Chili

1 small Sugar Pumpkin (about 3 lbs)

½ cup Extra Virgin Olive Oil

¼ cup ground Flaxseed

¼ cup Gluten Free Flour

1 Zucchini, chopped

1 Turnip, chopped

2 medium Red Bell Peppers, chopped

2 or more Jalapenos, diced

1 large Onion, chopped

6-8 Garlic Cloves, minced

2 tbsp Tomato Paste

4 cups Vegetable Broth

2 (10 oz) cans Diced Tomatoes

1 (16 oz) can Red Kidney Beans

1 (16 oz) can Black Beans

2 cups Corn

1 tbsp Chili Powder

1 tsp ground Cumin

1 tsp ground Cinnamon

a few dashes of Balsamic Vinegar

¼ tsp Dijon Mustard (or less)

Salt & Pepper

Peel the pumpkin and cut into 1-inch pieces. In a 6-quart or larger pot, heat the olive oil and whisk in the flour and ground flaxseed. Whisk until smooth, and add in the pumpkin, turnip, zucchini, peppers, onion, garlic, and tomato paste. Cook about 10 minutes, stirring frequently. Add in remaining ingredients (including the juices from the can of tomatoes). Bring to a boil. Reduce heat and simmer at least 1 hour (longer if you have the time). Season with salt and pepper to taste. Enjoy!

3. These are not your typical pancakes. Packed with savory vegetables, they can be served for breakfast, or as a side dish at dinner. Make sure your veggies are thinly shredded or finely chopped when you make this vegan, gluten free, recipe. Feel free to play around with the ingredients. Try golden beets instead of carrots. Or use Parsley, Sage, and Thyme instead of Cilantro, Turmeric, and Cayenne. Instead of Spinach, use Watercress or Swiss Chard. The possibilities are endless.

Savory Pumpkin Pancakes

1 cup Gluten Free Flour

¾ cup Pumpkin Puree

½ cup chopped Spinach leaves

½ cup shredded Carrots

½ cup chopped Green Onions

2-3 tbsp chopped, fresh Cilantro leaves

½ tsp Cayenne powder (more or less to taste)

½ tsp Turmeric powder

Salt & Pepper

¼ cup Club Soda (Soda Water)

2-4 tbsp Oil

In a bowl, combine all ingredients (except oil). Mix well, adding more soda water if the batter is too thick. Heat and grease a griddle or skillet. For each pancake, use 2 tbsp batter. Spoon batter onto hot griddle and allow to cook. When the bottom is done, carefully flip each pancake over to finish cooking. Each side takes about 3-6 minutes to cook until lightly golden. Serve hot.

These taste amazing when topped with sour cream, feta or goat cheese, toasted pumpkin seeds, a variety of chutneys, and many other toppings. Enjoy!

4. This falafel variation is so good it'll be hard to go back to the regular kind. It's great for a Thanksgiving meat alternative, or for a quick lunch. The dressing is a delicious hybrid of the traditional Tzatziki and Tahini sauces you typically find at flalfel restaurants. Feel free to play with the ingredients a little and make it your own.

Pumpkin Falafel

For the Falafel:

2 tbsp Extra Virgin Olive Oil

1 medium Onion, chopped

3-4 Garlic Cloves

1 cup cooked (or canned) Chickpeas, drained

½ cup Pumpkin puree

¼ cup fresh Cilantro

the juice and zest of ½ a medium Lemon (about 1 ½ tbsp)

1 tbsp ground Cumin

½ tsp Cayenne powder (or to taste)

½ tsp Turmeric Powder

Salt & Pepper

¾ cup Gluten Free Bread Crumbs

For the Dressing:

¼ cup Tahini

¼ cup Greek Yogurt (or Coconut Yogurt for a Vegan alternative)

the juice and zest of a medium Lemon (about 1 ½ tbsp)

1 medium Cucumber, seeded and shredded

1 Garlic Clove, minced

Salt & Pepper

For the Falafel:

Preheat your oven to 350. Coat a baking sheet with olive oil. Place the onion, garlic, and chickpeas in a food processor and pulse a few times to break everything up. Add in 1 tbsp olive oil and the remaining ingredients and pulse until a coarse paste forms. Don't process this too well or it won't work. Form the mixture into small balls (or use a small, 2 tsp, cookie scoop), or patties. Mixture will be soft, be careful and use wet hands to avoid sticking. Arrange falafel on the greased cookie sheet and brush with olive oil. Bake for about 35 minutes, turning once or twice to ensure even browning.

For the Dressing:

Whisk together tahini, yogurt, and lemon juice. Slowly stir in remaining ingredients.

5. Mashed potatoes are a staple with many a meal here in the South. This mash combines the potatoes with pumpkin and seasonings to provide an excellent twist to for our Holiday tables. And just like mashed potatoes, you don't have to limit this to the Holidays if you don't want to.

Pumpkin-Potato Mash

1 ½ lbs Red Potatoes, quartered

2 tbsp Extra Virgin Olive Oil

2-3 Garlic Cloves

¼ cup unsweetened Cashew or Hemp Milk

1 ½ cups Pumpkin Puree

2 tbsp Miso Paste

1 tbsp fresh Chives, minced

Salt & Pepper

Put the potatoes in a large pot and cover with water. Bring to a boil. Lower heat to medium-low and cook for 20 minutes, or until potatoes are easily mashed with a fork. Drain water. In a small sauce pan, heat 1 tbsp olive oil and saute the garlic until golden. Mash potatoes until smooth, mix in all other ingredients and adjust seasoning if needed.

6. I love making my own salad dressings. It's a great way to add a touch of healthy herbs, ferments, and/or flavor to any diet. Here's one of my favorite fall dressings. Feel free to play around with the ingredients to make your very own pumpkin dressing.

Pumpkin Vinaigrette

1/3 cup Pumpkin Puree

1/3 cup Extra Virgin Olive Oil

1/3 cup Apple Sauce (or Greek Yogurt to make a creamy variation)

1/3 cup Apple Cider Vinegar

2 tsp finely grated, fresh Ginger

2 tsp finely minced Garlic

1 tsp Honey

½ tsp Dijon Mustard

Salt, Pepper, & Cayenne to taste

Combine all ingredients in a large bowl. Whisk vigorously to combine. Enjoy on any of your favorite salads!

     I hope I have done my part to get you all interested in pumpkin, not the spice, this fall. I also hope I gave you some new ideas for Thanksgiving, or any Holiday, dinner! In any of these recipes, feel free to change the ingredients around. Have fun, play around, and let me know what you think below!

Crazy for Mint

     The Holiday season is officially in full swing and the stores are slowly getting rid of pumpkin spice everything in favor of mint everything.  When I asked “Mr. Google” why mint was so popular at Christmas, the only straight answer I found was that candy canes started it.  And even they didn’t start out minty.   Further conjecture can connect mint to a “cooling sensation” that may remind us of winter and snow (if you live anywhere but Florida that is), or that it’s green and Christmas has traditionally been the season of green and red EVERYWHERE.  But the only concrete anything that people can find is that the mint craze started out because of candy canes.  But whatever the reason, mint is one of the Holiday Season’s biggest flavors.  You can even find it in body products (body scrubs and sprays) and candles this time of year.  But it does make a great herbal ally for this season.

     There are so many mint plants that they named the botanical family they belong to after them.  The Mint family is also known as the Lamiaceae family and is characterized by a square stem, asymmetrical flowers, and opposite leaves (opposite leaves means that they grow on opposite sides of the stem).  Peppermint (menthe peperita) and spearmint (menthe spicata) are the two most well known for their medicinal properties.  Mint is great for easing a number of digestive complaints including nausea, flatulence, and diarrhea.  Mint also helps alleviate bad breath, ease headaches and migraines, improves brain function, and can help break a fever.  Mint can also help ease depression and anxiety.  It’s also a stimulant that can give you a natural boost to alleviate fatigue.  Mint makes a great tea and can be added to other teas to make their flavor a little more pleasant.  Mint also makes a great essential oil.  Adding a few drops of mint oil to some coconut oil or grapeseed oil and using it for massage can be great for relieving muscular pains, you can also dab the mixture on insect bites to help alleviate the sting and itching.  You can even put a few drops of essential oil on your pillow at night to help prevent insomnia.

     Mint tea is a tasty and refreshing hot tea for the holidays, but you can also make it with milk (or coconut milk) for an extra special treat.  Just warm up 2 cups of milk, just under boiling, and add 5-10 fresh mint leaves (1-2 tsp dried).  Remove from the heat and let sit, covered, for 15-20 minutes.  You can drink it as is, or sweeten it to taste (I prefer to add a little honey to mine) and enjoy!

     You can even enjoy the aromatherapy, and muscle soothing benefits by adding mint essential oil to sugar or sea salt to make a great scrub for your skin.  Just combine 1 ½ cups of softened (warm it up) coconut oil, 1 ½ cups sugar (or sea salt), and 15 drops of peppermint essential oil.  You can add a few drops of food coloring if you’d like (2-4 drops of green makes a nice mint color) and you can also add in some vitamin E oil to increase the benefits for your skin.  I tend to use sugar for lip scrubs and sea salt for body, but whatever works best for you is great!  Enjoy your scrub after a hard day of holiday shopping, or for extra relaxation and exfoliation. 

     Even though the reason for the mint craze during the holidays is not clear, mint is clearly a great plant.  So feel free to make mint tea, or add a few leaves to your hot cocoa this season and enjoy.

Resources:

Botanical Online- The Medicinal Properties of Mint: http://www.botanical-online.com/mint.htm

Dallas Observer- Why Does Christmas Taste Like Peppermint?: http://www.dallasobserver.com/restaurants/why-does-christmas-taste-like-peppermint-7042149

Gardens Ablaze- Medicinal Uses of Mint: http://www.gardensablaze.com/HerbMintMed.htm

Mother Earth Living- Mint: Medicinal Uses: http://www.motherearthliving.com/Health-and-Wellness/herbs-for-health-medicinal-mint

Organic Facts- Health Benefits of Mint: https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-mint.html

Zoe Says- Who Decided Peppermint is the Flavor of Christmas?: https://zoesays.com/2011/11/19/peppermint-and-christmas/

Herbal Inspired Drinks for a Happy 4th of July!

     Summer is a great time of year for Barbecues and getting together with family and friends.  One of the traditional days for all of this is the 4^th of July!  So in the spirit of getting together to celebrate our nation’s independence, I have compiled a list of great drink recipes to share! 

For the whole family:

Cucumber Nasturtium Lemonade

2 large cucumbers, peeled and diced

The juice of 4 large lemons

The juice of 3 limes

½ teaspoon fresh dill

4 young nasturtium leaves, chopped fine

½ cup agave syrup

1 ½ cups chilled club soda

Fresh nasturtium flowers for garnishing

Ice

Add cucumbers, lemon and lime juices, dill, and nasturtium leaves in food processor or blender and blend until mostly liquid.  Add in the agave syrup and blend well.  Mix in (don’t blend) flowers and ice, then add the club soda.  Makes 6 servings.

Watermelon Berry Punch

3 teaspoons dried basil or tulsi (holy basil) leaves

¼ cup water

¼ cup honey

8 cups (1 lb) watermelon, diced and all the seeds removed

¼ cup cranberry juice

¼ cup fresh basil or tulsi leaves

1 cup blueberries

1 cup strawberries

1 ¼ cups chilled club soda

Ice

In a saucepan, combine dried basil leaves and water.  Simmer and stir, over low heat, about 10 minutes.  Strain and honey.  Simmer and stir again, this time for about 5 minutes.  Set aside to cool.  While waiting for syrup to cool, blend the watermelon until smooth.  Strain out the liquid, pressing firmly on the pulp to get as much juice out as possible.  Discard the pulp.  In a large pitcher, combine the syrup, fresh basil leaves, berries, and cranberry juice.  Using a wooden spoon, lightly muddle (smash) the berries and basil.  Add the watermelon juice and club soda.  Pour over ice and refrigerate for 2 hours.  Makes 8 servings.

Honeydew Palmer

1 medium sized honeydew melon, seeded and diced

2 cups fresh mint leaves

1 ½ cups fresh lemon juice

½ cup agave nectar

1 tablespoon matcha green tea powder

In a food processor or blender, combine the melon and mint leaves.  Blend until chunky.  Add all other ingredients.  Blend until smooth.  Serve over ice.  Makes 2 ½ quarts.

Lavender Iced Tea

8 ¼ cups water

8 teaspoons good quality, loose leaf, black tea (Darjeeling is my favorite)

1 teaspoon dried lavender

¼ cup sugar

Bring 8 cups water to a boil and remove from heat.  Add in tea and lavender and let steep, covered, for 10 minutes.  Strain and let cool.  Meanwhile, combine sugar and ¼ cup water in saucepan and heat until sugar is dissolved.  Combine with tea and serve over ice.  Makes 6-8 servings.

For just the adults:

Cucumber Mint Rickey

6 ounces good quality gin (Hendricks or Magellan are my preference)

2 limes, cut in quarters

1 cucumber, peeled and sliced

3 teaspoons agave nectar

¼ cup fresh mint leaves

1 ½ cups chilled club soda

In a pitcher, add the cucumber, mint, agave, and limes.  Muddle together using a wooden spoon.  Add the gin, ice, and club soda.  Stir well.  Makes about 4 servings.

Grilled Pineapple and Starfruit Sangria

3 cups pineapple pieces

2 starfruits sliced

2 750-milliliter bottles of red wine

8 ounces agave nectar

8 ounces brandy

Ice

Grill the fruit over high heat on a hardwood charcoal fire.  The pineapple pieces can be grilled using a perforated grill sheet or a grill basket.  Periodically toss/flip the fruit while cooking for 6 minutes.  Transfer to a plate to cool.  In a large pitcher, combine the brandy, wine, grilled fruit, and agave nectar.  Chill for at least 1 hour, preferably overnight (8 hours).  Serve over ice.  Makes 6-8 servings.