Posts Tagged With: infusion

Apple Mint Herbal Vinegar – Health Tonic Extraordinaire!

delicious minty vinegar

delicious minty vinegar

It has been a luscious blossoming blooming year for gardeners across the land. Much sunlight and only occasional rain has kept most of the slug and snail critters at bay, hoorah! And over in Staffordshire, Mum and dad’s apple mint went wild again, and started springing up everywhere in places most unexpected. We were lucky enough to be at the right place at the right time to harvest the lot, bring it back to the Beach House Kitchen and get creative.

When faced with huge armfuls of thick 3ft long mint stems, it is easy to find yourself wondering what on earth you’re going to do with the bounty of furry goodness there in front of you! But luckily there are many ways to preserve herbs – in oils, vinegars, dried in jars; and many uses for the finished product like salad dressings, flavouring for your cooking, teas and delightful herbal baths! Lets face it a whole shelf of different herbal vinegars is pure visual delight – and that’s before you’ve even eaten any!

yummy mint, fresh and dried

yummy mint, fresh and dried

The Bits

Glass or plastic jar with waxed paper and elastic band for lid if metal (vinegar disintegrates metal lids)

Apple cider vinegar with the mother culture (great for your digestive system)

Aromatic herbs, such as apple mint (or all the other kinds of mint too), chives and chive blossom, dandelion flowers and leaves, organic orange peel, lavender flowers, even nettles…. The list goes on…

Do it

Fill a jar with your freshly cut chopped herbs, making sure the jar is well filled but not packed too tightly either… (After a few goes you’ll get the idea, I don’t think I put enough in ours)!

Pour room-temperature apple cider vinegar into the jar until it is full.

Cover jar with wax paper held on with a rubber band and metal lid on top, or a plastic lid, or a cork.

Label the jar with the name of the herb and the date.

Put the jar in a kitchen cupboard not too hot and not too cold but out of direct sunlight and leave for 6 weeks.

Don’t forget it’s there!

Serve

Over salads or beans and grains at dinner, in salad dressings, or to season stir fries and soups.

You can even drink it in the morning in a glass of water as a health tonic, after all what could be more healthy than your own produce soaked in apple cider vinegar!

We love it

There’s a lovely aspect of this creative process too and it’s all about the love and appreciation of food that has come out of your own soil. The very act of stripping the leaves from the stem, drying them, and getting creative all feels like a very natural and heart-warming process; one which our ancestors would have done too, to preserve that nourishing goodness of Summer ready for darker Wintery times. And it is SO good for you! Daily use of preserved herbs gives you a little health boost with virtually no expense or effort.

Foodie fact

Herbs are magic because of the high level of nutrients they contain – mint for example contains a lot of Calcium.

Apple cider vinegar has been known as a health-giving agent for centuries. Hippocrates swore by it, along with honey. It is incredible at lowering cholesterol, improving skin tone, and even for arthritis. It is also very good at dissolving nutrients from plants which water is not so good at, meaning this vinegar is super-healthy and mineral rich.

Ever seen your granny splash some vinegar onto her greens before serving? Eaten with iron rich vegetables like spinach or broccoli, vinegar can increase the amount of calcium you get by a third. Pretty amazing stuff!

Vinegar is highly alkaline, I know that sounds strange, but when it is metabolised by the body, it goes through a serious change.  Alkaline foods are incredible for health and keep disease and other baddies at bay.

minty spiral

minty spiral

Categories: Foraging, Infusions, Recipes | Tags: , , , , , , , , , , , | 6 Comments

Coriander and Mint Tea with Lemon Flower Honey

Coriander and Mint Tea with Lemon Flower Honey

Coriander and Mint Tea with Lemon Flower Honey

A refreshing green leaf tea with the gorgeous addition of local lemon flower honey, perfect for a cleansing morning tipple.  We need all the help we can get in the mornings to get fully charged!

The lemon flower honey comes from a local co-operative in Murcia, Coato, who produced organic produce in a region where that term is rarely used.  We visited recently and stocked up on all things Spanish; olives, almonds, olive oil, dried chillies, paprika, saffron……the list goes on, we got carried away.  This honey is really something different, worthy of the name ‘Gold Liquid’.  It has a mousselike white honey on the top and then sticky, lemony honey below. Lucky us!

The Bits

1 handful of mint leaves (stems are fine), 1/2 handful of coriander leaves and stems, honey to taste.

Do It

Add all to a kettle and leave to infuse for 5 minutes.

We Love It!

Full of green goodness with wonderful local lemon honey.  What a treat!

Foodie Fact

Coriander is full of anti-oxidants and dietary fibre, it also has bags of potassium, iron and calcium to get you in good shape for the day ahead.

 

 

Categories: Infusions | Tags: , , , , , , , , , , , , , | Leave a comment

Iced Yogi Tea – Ginger Orange with Vanilla and Honey

Here is today’s beverage of choice, fit for a summers day (with a gentle chill in the breeze):

Iced Yogi Tea (Ginger, Orange, Vanilla and Honey)

I’ve always loved Yogi Tea.  They make an intense brew, packed with flavour and a lovely vibe permeates everything they do.  I like the little inspirational message on the end of the drawstring.  Todays read “take time to contemplate and deliberate”……..great advice when sitting in the garden, confronted by some bluebells and a pond wriggling with tadpoles.

I’ve tried a new one today, the Ginger Orange with Vanilla.  It is a delicious blend and makes a revitalising hot brew.  But with the sun out, I decided to cool things down a little.

This will work with many herbal tea bags.  You don’t just have to use black and lemon variety.

I made Jane and I a teapot full:

The Bits

Nice clean tea pot, 2 Yogi Orange Ginger with Vanilla Teabags, 1 spoon of your favourite honey (size of spoon and which hive you visit depends on you), chopped ginger (we don’t peel), 1 juicy orange (1/2 wedged, 1/2 sliced into rounds and all de-seeded)

Do It

Brew your tea using near boiling water for around 10 minutes (good to get all the flavour out of these beauties), add as much honey as you need at this stage.  Then leave in a cool place to chill out for a while (doorsteps are good for this).  If you like vanilla, add a teaspoon of good vanilla extract.

Get some nice tall glasses ready, fill 1/2 way with ice, add your chopped ginger (big slices are best here) and a wedge of orange (squeezed, juice over ice), the fill glass 2/3 with ice.

Serve

When fully cooled (this can be stuck in the fridge overnight if you like) pour into your gorgeous glasses and top with your orange slice and maybe one more slice of ginger.

We Love It!

This has inspired me to get rooting around my tea tin and being more creative with my summer refreshments.  Watch this space…..

Foodie Fact

Any drink made with vanilla is supposed to have aphrodisiac qualities.  Meow!

Its a shame, this looked and tasted brilliant, but my computer is not happy today and won’t upload photos, so here is one I found on google images.  You get the idea!

 

Orange Iced Tea

Thanks to Burlap and Basil for this pic (http://www.burlapandbasil.com)

Categories: Ayurveda, B.H.K Reviews, Detox, Infusions, Recipes, Relax, Tea | Tags: , , , , , , , , , , , , , , | 2 Comments

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