ginger

Turmeric Golden Latte

Serves 2

Ingredients:

  • 2 cups Milk (cows milk, coconut milk, soy milk or nut milk).
  • 1 small knob ginger, grated
  • 1 small knob fresh turmeric, grated
  • 3 cardamom pods, bashed lightly with a rolling pin (or wine bottle!) for max flavor
  • 3 black peppercorns
  • 1 cinnamon stick
  • 1 tsp honey

Instructions

  1. Simmer grated turmeric and ginger along with a few black peppercorns, cinnamon stick, and cardamom pods in milk or soy milk for several minutes.
  2. Strain and mix in the honey.
    3. I sometimes reuse the mix in the same day.
  3. TIP: to make ahead, store mixed ingredients without milk in a jar in the fridge for 3 days.

Optional: You can replace cinnamon stick with 1 tsp ground cinnamon

Rhubarb, Ginger & Mint tea

Serves 4

Ingredients:

  • 4 cups water
  • 4 cups diced rhubarb (leaves and woody stems removed)
  • 1 small knob ginger, chopped
  • 1 lemon, juiced plus 1 slice of peel
  • 2 sprigs of fresh mint
  • 1⁄2 cup raw sugar

Instructions

  1. Prepare the fruit – chop the rhubarb into 2 inch pieces, discarding the leaves and woody ends. Peel and score a piece of lemon peel, using a vegetable peeler.
  2. In a large heavy saucepan combine the water, rhubarb, ginger and lemon peel.
  3. Bring to a boil, then simmer uncovered for 20 minutes.
  4. Add the sugar and stir until dissolved.
  5. Strain, and squeeze the lemon juice over the sieve.
  6. Serve hot, or cool then serve with ice and mint sprigs.
  7. TIP: store in the fridge in a jar, for up to 1 week. You can also take the strained tea (step 5) and boil till reduced to 3/4 volume to create a syrup, then mix 1/4 syrup with 3/4 soda water for a refreshing sparkling drink.

Optional: Add a pinch of turmeric when cooking the rhubarb