Archive for the ‘Beverages’ Category

Warming “Jamu” Turmeric Tea

| March 21st, 2016

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Turmeric is an ancient Indian yellow spice used for centuries that has an active ingredient called
curcumin. It has significant anti-inflammatory properties as well as a host of other health benefits.
Turmeric is also fantastic for digestion and cleansing the liver which is the “filter” for our body.

Whenever you feel pain in joints and muscles or just want to boost your immune system,
make some Jamu or Golden Milk tea just before bedtime. Drinking turmeric tea in the morning
and evenings may make all the difference in soothing joint pain. Make sure and add black pepper as it
enhances bio-availability of turmeric as well as makes the tea invigorating. The maple syrup sets off
the earthy-acridness of the spice enough that the tea is simply delicious. Udo’s oil added at the end is full of DHA that helps with inflammation.

I use coconut milk because it is full of healthy fats and is so good for you! Turmeric tends to stain anything it comes into contact with, so be careful!

                                                                                                 -To your good health, Lee Newlin

serves 2

Ingredients
• 2 cups unsweetened coconut, flax, almond, hemp, soy milk or filtered water
• ½ teaspoon fresh turmeric powder
• 1 tsp cinnamon
• 1/4 tsp of freshly grated nutmeg
• 2 slices of fresh ginger
• black pepper (just a pinch)
• 1 tsp of fresh lemon juice
• 4 tsp. maple syrup or honey
• 1 tsp sesame oil or Udo oil (great for joints) (health food stores carries both)
Directions
1. Gently bring milk just to a simmer and whisk in all the ingredients, except the lemon,
sweetener and oil. Let sit for 5 minutes and then remove ginger slices.
2. Whisk in the lemon, oil and maple syrup just before serving hot.
3. For a frothy and creamy consistency use an immersion blender and blend for 10-15 seconds.
4. Top off with grated nutmeg and stir now and then as you drink so all the good stuff doesn’t settle to the bottom.

 

 

Peaceful River Farm Libation

| September 16th, 2012

 

 

 

 

 

 

 

 

 

This is the beverage recipe  the Guilford College Students asked for.    Serves 6-8 full glasses over ice.

We love this beverage especially in summer. It has very little added sugar compared to most punch recipes and it is so refreshing as well as so good for you! Try serving it several hours after making it as all the flavors really come together.

2 cups water
4 teaspoons good loose green tea or 4 bags
1 inch fresh ginger, crushed
1 handful of fresh mint or lemon balm
1/4 cup fresh lemon juice
1 cup white grape juice, chilled
1 cup unsweetened pineapple juice

 

Directions

In a small saucepan, bring the water almost to a boil over medium-high heat. Do not let water boil. Turn off the heat, pour over the tea, crushed ginger and mint. Let steep for 4 minutes. While pouring tea into a large pitcher, strain the solids pressing the liquid out and let tea cool about 30 minutes. Add all of the juices. Refrigerate over night or until ready to serve.

To serve, pour all over ice. Garnish with fresh mint sprigs, if desired.

-To Your Good Health, Lee Newlin

Lee’s Herbal Punch Recipe

| May 1st, 2010

Lee's Garden Punch

Lee’s Kitchen Garden Punch Yields 40 (4 ounce cups)
One of the tastiest drinks we serve in the garden seems to be this punch as I receive many comments about how good it is. Poured over ice it is refreshing and has great flavor. In the spring when lemon balm is at it’s peak gather some and surprise your guests with a great beverage. They will never guess your secret ingredient!

2 handfuls of lemon balm sprigs
2 handfuls of mild flavored mints (I love Apple Mint)
2 large cans (46 oz) unsweetened pineapple juice
1 container (64 oz).white grape juice or apple juice
3 lemons, cut into round slices
juice of 2-3 lemons
2-3 limes, cut into round slices
additional sprigs lemon balm and /or mint

The night before or several hours prior to serving bruise the bunches of lemon balm and mint between your hands to release flavor. Place them in a large crock or pitcher, and cover with the juices and lemon slices. Chill thoroughly. If possible stir while pressing down on herbs with back of a wooden spoon. Remove the herbs (they will have discolored) squeezing them and replace with a few fresh herb sprigs. Pour punch into iced glasses with lime slices, and a sprig of fresh lemon balm or mint. Pull up a chair and enjoy this in your own garden.