Tuesday, May 8, 2012
1/4 cup of whey
1/4 cup honey
2 litres of liquid - I use herbal tea
optional - 1 cup of cooked fruit - blueberries are good, juice of a lemon, 4 tablespoons of grated ginger
Let it sit on the counter in a glass jar with a lid on for three or four days. Strain and refrigerate and drink.
In this photo you can see I left the herbs in the tea while it fermented. You can strain it before or after fermenting and it's fun to try both. The jar on the right is our Catarrh tea and the one on the left is nettles with ginger and cranberries. I didn't cook the cranberries but next time I would to get more flavour.
Tea Party Tea which is sumac, elder flowers and red clover. It was delicious. Other favorites include blueberry with lemon, ginger and lemon and our 5 Mint Tea. I got my recipe from Sally Fallon's book Nourishing Traditions and I also tried her recipe for ginger beer which is a bit more complicated but delicious. It involves making a 'ginger bug' which you feed every day for a week with ginger and sugar. I used honey instead of sugar and it seemed to work just fine even though honey is antibacterial. I guess at some point the wild bacteria are stronger. Here's a great website that tells you in more detail how to do it. I have really enjoyed the process and have plans to try all kinds of combinations this summer as more fruits are available. I'm just about ready to try rhubarb ginger next!
I tried a great recipe from Plant Healer Magazine for buckwheat pancakes. You soak buckwheat groats overnight and drain them in the morning. Then puree them in a food processor, add salt and thin with water until it's the consistency you want. Cook like pancakes. They take a bit longer to cook than traditional pancakes. They have a wonderful flavour and if you make them thin like crepes they're good for wraps. I tried them with yogurt cream cheese and sauteed nettles and garlic. Wow! For those who don't eat gluten these are gluten free.