Traditional Wassail Recipe

Love and joy come to you, and to your wassail too!

I love a traditional wassail, and I make it three times  a year – on the first day of snow, on the longest night of the year and on New Year’s Eve.  And today marks the longest night of the year and the shortest day.  We’ll celebrate with wassail and by lighting a candle that… 

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Making Golden Tea: Turmeric, Ginger and Honey in a Molcajete

Golden Milk: Creamy Turmeric and Ginger Tea with Coconut Milk

This winter, we discovered Golden Milk or Turmeric Tea, and fell in love with its astringent, but smooth and bright flavor.  I often make it now instead of the hot chocolates, molasses milks and herbal chai my family loves.  When I can get it, I like to use fresh turmeric in my cooking.  I love… 

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Kombucha Kamp SCOBY and Tea

A Recipe for the Holidays: Cinnamon Spice Kombucha

It’s this time of year, the cold days of late fall and early winter that I crave sweet spices: cinnamon, ginger, cloves.  I flavor my cookies with them.  I season my wine with them, and even my vinaigrettes for salad.  And one of my favorite ways to use these sweet spices so beloved in wintertime… 

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water kefir grains

How to Brew Water Kefir (a quick tutorial)

Water kefir, a fermented beverage teeming with beneficial bacteria, is remarkably simple to prepare  and often more palatable than other probiotic tonics like kombucha and beet kvass.   Similar in flavor to a dry, slightly fizzy lemonade, water kefir is pleasant and even small children can enjoy it.   When my son was littler than… 

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Ginger Bug

How to Make Ginger Bug for Homemade Sodas

A little jar of ginger bug, a slurry of ginger and sugar, sits on my countertop next to my sourdough starter, where, fed daily, it bubbles and foams.  I remove a little bit at a time, no more than 1/4 cup, to make old-fashioned sodas like homemade root beer, ginger mint soda, rhubarb soda and… 

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tea for continuous brew kombucha

How to Make Kombucha (Continuous Brew)

I tend a pot of continuous brew kombucha on my kitchen counter where it sits, transforming sweet tea into an ancient, acidic, vinegary tonic that we sip in small amounts, though I also use it in my kombucha vinaigrette.  We treat kombucha with care, consuming a little bit at a time, for it’s also strikingly medicinal… 

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Mulled Wine Recipe

Heady and Aromatic: Mulled Wine for the Holidays

As the cold of winter sets in, I want for warmth and for companionship.  It’s this time of year that we bring friends to our kitchen table a little more often, sharing with them sweet things from the kitchen: homemade cookies, sugarplums, turron de navidad, gingerbread men and we wash it down with sweet and… 

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herbs

Sleepy Tea for Overtired Children (and grownups, too)

The long light of summer leaves my little boy anxious.  When you’re six, no matter how tired you might be from summer days spent playing, shooting arrows, finding treasure and counting bugs, heading to bed before the sun sinks below the mountains will always feel deeply and fundamentally unfair. So when 8:00 rolls around each… 

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Beet Kvass

A Recipe for Beet Kvass: A Deeply Cleansing Tonic

To drink beet kvass is to taste the blood of the earth –  sweet and salty with a mineral-rich undertone that speaks of the soil itself.  Beet kvass is an acquired taste, much like other fermented foods whose characteristic sourness can offend tame palates.  In spite of – or perhaps because of – its briny… 

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