Table of Contents:

Rosemary Tea

<aside> 🫖 Recipe

1. 1 sprig of rosemary
2. 1 teapot of boiling water
3. Steel rosemary in a teapot for 5 mins, serve. </aside>

Beetroot, ginger & fennel seed Kvass

<aside> 🍺 Recipe

Ingredients

• 350g beetroots
• 1 to 2 teaspoons sea salt or kosher salt
• 1 teaspoon of fennel seeds
• 50g ginger

Equipment

• Cutting board and knife
• Clean 1-quart jar with canning lid or plastic lid
• Bowl or plate to place under jar during fermentation
• Sieve

Instructions

1. Clean and trim the beets: Scrub the beets. Trim the tops and tails, but leave the skins on.
2. Dice the beets: Cut the beets into 1/2-inch cubes. It is not necessary to cut precise shapes and sizes; you just want to give the beets enough surface area to ferment.
3. Place the beets in a very clean jar
4. Add salt and fennel seeds to the jar
5. Add water: Cover the beets with water, leaving at least 1-inch of headspace at the top of the jar.
6. Cover the jar: Cover the jar tightly.
7. Let it ferment: Let the jar stand at room temperature. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
8. Check it daily: Open the jar once a day to taste the liquid and release gas produced during fermentation, this process is called burping. If any mold or scum has formed on the top, simply skim it off.
9. Strain and refrigerate: When it tastes strong enough for your liking, strain out the beets and transfer the kvass to the refrigerator. As a fermented beverage, this kvass will last for quite some time, at least a month or longer. </aside>

Fermented garlic and honey

<aside> 🍯 Recipe

Ingredients

• Half a jar of honey
• 10 gloves of garlic

Instructions

1. Cut garlics In half
2. Add to jar of honey
3. Secure lid tightly, shake well.
4. Allow to ferment for 1 week, or up to three months
5. Important! Open the lid everyday to let gas out (this is very important as a build up of gas from fermentation can explode the jar) </aside>

Galangal, tamarind, turmeric, propolis & ashwagandha Tonic

<aside> 🍸 Recipe

Galangal What is it: root Properties: antioxidant, anti-inflammatory, anti-fungal Flavour: sharp and spicy

Tamarind What is it: fruit Properties: digestive Flavour: sweet and sour

Propolis What is it: natural resinous mixture produced by bees Properties: immune support, treats allergies, soothes skin conditions Flavour: sweet and earthy

Ashwagandha What is it: dried Bark Properties: Calming, relaxing, relieves anxiety Flavour: Bitter

Ingredients

• 100g galangal
• 100g turmeric
• 1 to 2 tablespoons tamarind paste
• 1 teaspoon of ashwagandha
• 50g propolis honey
• 500ml water

Equipment

• Cutting board and knife
• 500ml glass jar
• Cheese cloth
• Sieve
• Medium sized pan

Instructions

1. Clean and roughly chop the ginger: Scrub the ginger and leave the skin on.
2. Place the Ginger into a pan.
3. Add the water, ashwagandha, propolis honey and tamarind, stir until well combined.
4. Place over a medium heat, simmer for 20 mins.
5. Allow to cool, then strain using cheesecloth and sieve.
6. Bottle into a steralised jar, refrigerate. </aside>

Fig leaf, honey, lemongrass & hot lips Cordial

<aside> 🍷 Recipe

Ingredients

• 10 fig leaves
• 4 tablespoons honey
• Handful of hot lips flowers
• 400g sugar
• 500ml water
• 2 lemongrass sticks (peeled and chopped)

Equipment

• Cutting board and knife
• 500ml glass jar
• Cheese cloth
• Sieve
• Medium sized pan
• Baking dish

Instructions

1. Clean fig leaves and trim off stalks.
2. Heat oven to 100C.
3. Lay all leaves flat on a baking dish. They can overlap each other.
4. Bake for about 15mins or until you start to smell their aroma.
5. Place sugar, water and honey into the pan. Bring to a simmer then add your fig leaves and lemongrass, allow to simmer for a further 10mins.
6. Take off heat and allow it to cool completely.
7. Strain using cheesecloth and sieve.
8. Bottle into sterilised glass jar. Keep refrigerated. </aside>