Ginger-Mint Iced Oolong

This has been my go-to drink lately. I think I'm living in a delusional land where we can skip March and April and arrive in Spring, which is definitely not the case here in the Pacific Northwest. Today, for example, we had sun. Ten minutes later we had rain/hail/wind. Ten minutes later the sun was poking out again. It's currently raining again. Either way, I'm drinking iced tea. This is t-shirt weather to me.

Ginger-Mint Iced Green Tea
primal / paleo / grain-free / gluten-free / egg-free

Yield: 6-8 servings

2.5-3oz of ginger, unpeeled and sliced

6 bags oolong tea

1/2-1c mint leaves*

1/4c honey, or to taste

2T lemon juice

*1/2c dried, or 1c fresh (this time of year my mint plants are sleeping, so I've been using dried mint. The first time I used 1/2c and had a spicier, stronger ginger flavor, good in small glasses of tea. I also tried it with a full cup of dried mint and loved the extra minty flavor. It's really up to your preference.

Bring the ginger and 6c water to a boil in a pot. Once it comes to a boil, remove from the heat and add the mint and tea bags. Cover and let steep for 15 minutes.

Strain and add the honey and lemon juice. Let come to room temperature, then refrigerate.

Serve over ice, with a sprig of fresh mint :)

What cold drink spells Spring to you? 

Apple Cider

So, normally this time of year the days get colder and I have an excuse to pull out a big blanket, a book, and make some apple cider. But, this week it's been in the low 70's... Regardless of our still sunny temperatures, I've been in full Autumn mode. The other day I decided to decorate, so as we were putting up our spider web and making the house look spooooooky, I simmered some Apple Cider on the stove :)

Quick Apple Cider

750 mL organic unsweetened apple juice*
1/2 cup mulling spices**
1/2 cup brown sugar
10 ounces water

*Use a brand you know the sweetness of. If it is pretty sweet, cut back on the sugar, adjust the water, etc.
**You can buy them, but it's easy to make. Also, throwing some in an antique jar, printing this recipe, and tying it on with some ribbon makes a pretty little Autumn gift:)

If you prefer, put the milling spices into a muslin or a tea ball, but if you don't mind straining them out later, don't bother.


Combine all ingredients in a sauce pan, simmer until desired temperature is reached, being careful not to boil. You could also make a larger batch and let it simmer in your slow cooker if you're having a get-together, or you have an enormous family who will drink it all evening long...


Bottle any extra, and store in your refrigerator. Just reheat to enjoy :)


(Yummy served with a little caramel)

Lemonade, bread and brownies

Homemade Lemonade

8 juiced lemons
1:1 ratio simple syrup
1/4 c pre-squeezed lemon juice
4 c water

Juice lemons, prepare simple syrup, blend together.
Add water.
Taste.
If necessary, add extra lemon juice.
Serve in chilled glasses with sliced lemon.

"Five-minute" Artisan Bread

Brownies

8 1 oz squares unsweetened chocolate
1 c butter
5 eggs
3 c sugar
1 T vanilla
1 1/2 c flour
1 t salt
1 c walnuts
1/3 c semi-sweet chocolate chips

Oven at 375, grease a 9x13 pan with butter, then sugar it.
Melt chocolate and butter over low heat.
Blend eggs, sugar, and vanilla together at high speed for ten minutes.
Blend in chocolate, flour, and salt until just mixed.
Stir in nuts and chocolate.
Pour in pan.
Bake 42 minutes (check after 35).