“Black currant, ginseng, and vanilla tea”

“Black currant, ginseng, and vanilla tea”

Herbal Teas by Richard Craze

1         cup black currants, fresh or frozen, or 2 Tbsp. black currant cordial

1/4     cup sugar

1-1/4 cups freshly boiled water

1/2     tsp. dried ginseng root

1/2     vanilla bean, split

2        Tbsp. black currant cordial

** Wash the fruit and put in a saucepan with the sugar, and enough water to cover the base of the pan to prevent burning.  Simmer over a low heat to extract the juice from the black currants.  Strain into a cup and put to one side.  Put the ginseng and vanilla in a tea pot or your chosen container for making herbal teas.  Pour over the water and steep for 3 minutes.  Stir in the black currant cordial and let stand 2 minutes.  Pour through a tea strainer.  Rinse the vanilla bean and cut into small pieces, adding one piece to each cup.

Do not be concerned about small, black specks in the tea; these are from the vanilla bean.

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“Papaya and Banana Smoothie”

Papaya and Banana Smoothie

Book – “Juices” by “Elsa Petersen-Schepelern”

 

1       small papaya, peeled, seeded, and cut into chunks

1       banana, peeled and cut into chunks

1       cup ice

1/2   cup yogurt (optional)

1       tablespoon wheatgerm (optional)

Serves 2-4

  • Put the papaya and banana into a blender with the ice and 1/2 cup water or yogurt.  Pulse until smooth, then add the wheatgerm, if using and extra water or yogurt, if using, to form a pourable consistency.
  • Variation – blueberries and banana make a famous combination.  Blend them with ice, yogurt, and a dash of honey, if preferred.

 

“Mango and Coconut Milk”

“Mango and Coconut Milk”

Book – “Juices” by “Elsa Petersen-Schepelern”

 

2    fresh ripe mangoes, peeled and pitted, or 1 cup mango puree

juice of 1/2 lime or lemon

1 cup desiccated coconut (measured by volume), or canned coconut milk

Serves 2

  • Blend the mangoes with the lime or lemon juice, then transfer to a pitcher and chill.  If using desiccated coconut, put it in a blender with 1 cup ice water.  Blend until frothy, let stand for 5 minutes, then blend again.   Strain into the pitcher and return the coconut to the blender.  Repeat with another cup of ice water.  Strain, then stir into the pitcher of mango and lime or lemon, then serve.  Alternatively, omit the coconut milk and just blend the mango and lime or lemon juice with enough ice cubes and water to make a pourable consistency.

“MARIGOLD, LEMON VERBENA, AND ROSEHIP TEA”

“MARIGOLD, LEMON VERBENA, AND ROSEHIP TEA”

“Herbal Teas” by Richard Craze

 

3          tsp. dried marigold flowers and/or leaves

2          tsp. dried lemon verbena

2          tsp. dried, chopped rosehips or rosehip granules (crushed rosehips)

2-1/2  cups boiling water

 

Put the herbs in a tea pot or your chosen container for making herbal teas.  Pour over the water and leave to brew for 4 minutes; any longer will result in a slightly bitter flavor.

“CHAMOMILE, FENNEL, AND SAGE TEA”

“CHAMOMILE, FENNEL, AND SAGE TEA”

“Herbal Teas” by Richard Craze

 

1          tsp. dried chamomile

1          Tbsp. dried fennel

2          chopped, fresh sage leaves or ½ tsp. dried sage

2-1/4  cups freshly boiled water

 

Put the herbs in a tea pot or your chosen container for making herbal teas.  Pour the water over them and leave to brew for 3 minutes, or longer, if you prefer a stronger, more pungent flavor.

“CIDER CUP”

“CIDER CUP”

by “Herbal Teas” by Richard Craze

 

1/2     oz. lemon verbena

1/2     oz. borage

1/2     cup sugar

1-1/4  cups freshly boiled water

1        orange, thinly sliced

juice of 1/2 lemon

juice and pared rind of 1/2 orange

4-1/2   cups alcoholic or plain apple cider

 

Put the herbs in a basin with the sugar and pour over the boiling water.  Leave to steep for 10 minutes.  Strain and cool.  Just before serving, put ice cubes in a serving jug, add the orange slices, and pour over the lemon and orange juice, and orange rind.  Pour over the cider and stir well.  Serve at once.

Recipe – “Palm Island Salad”

“PALM ISLAND SALAD”

“Food for Thought” by Colour Library Books

 

Juice of 2 limes

3       fl. oz. olive oil

Pinch sugar

Salt and pepper

2       avocados

15     oz. canned hearts of palm, drained and rinsed

2       oz. piece fresh Parmesan cheese

 

Combine the lime juice, olive oil, sugar, salt and pepper and blend very well.  Cut the avocados in half and remove the stones.  Peel and slice the avocados thinly.   Place in the dressing immediately.

 

Cut the hearts of palm in ½ inch-thick strips and toss with the avocados.  Do not allow the avocados slices to break up.   Use a vegetable peeler or cheese slicer to pare off thin strips of Parmesan cheese to scatter over the top of the salad.