Warm Drinks

All posts in the Warm Drinks category

The 12 Days of Yule – Day 5 – Apfelwein and Cranberry Stuffing

Published December 24, 2012 by Polana Fowdrey

Apfelwein and Cranberry Stuffing.

These two dishes are made together. Well, Apfelwein is not really a dish; it’s a drink, but here goes:

Ingredients:

6 medium Carrots

6 Apples

2 cups Cranberries

Fresh Apple Juice

Method:

Grate the apple and carrot and mix in a bowl with the cranberries.

Transfer the mixture to airtight jars (Kilner or Mason or similar) and cover with apple juice.

Close the lids tightly and keep the jars in a safe cool place for a few days.

Strain the solids out of the liquid.

Drink the liquid – Apfelwein! This can be spiced and warmed or drunk cold.

Eat the fruit – Stuffing! (Mix in some oats if you want to, but it’s personal taste.)

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Raw Vegan Indian Chai Tea with Nut Milk

Published January 2, 2012 by Polana Fowdrey

 

When I was in India I discovered that the unpasteurised, raw milk used there by Chai Wallers didn’t disagree with me half as much as the usual dairy milk we get over here. I couldn’t have a lot of it and after about 10 days I did start to feel a bit sick, so laid off for a while, but it did demonstrate that most of my dairy allergy is probably due to all the drugs the cows are given and the unnecessary crap which is done to milk and not the milk itself. This is one of the reasons I decided to remain vegan when I came back to Blighty.

 

But I do miss chai. It was such a lovely drink, in tiny rough ceramic pots passed through train windows and supped on street corners. The cries of “chaichaichaichai!” everywhere we went.

 

Today I decided to make Mr H (who has never had authentic chai) a cup of Indian chai tea using nut milk and brewed in the traditional way.

 

“Oh wow!” was the reaction. So here’s the recipe:

 

Authentic Indian Chai – the Raw Vegan Way!

 

Ingredients

 

Serves 2

 

Equipment: saucepan and hotplate, thermometer

 

500ml nut milk*

 

2 pinches of loose black tea (I used Darjeeling)

 

1/2 cinnamon stick, broken into pieces

 

1 tsp ginger powder

 

1 tsp cumin powder

 

1 tsp cardamom powder

 

1 tsp nutmeg powder**

 

1 tsp agave or maple syrup for each person (to taste)

 

Method

 

Pour the milk into a saucepan.

 

Add the tea and spices

 

Stirring continuously, bring the milk up to about 50 degrees C, then leave to stand fo 5-10 minutes

 

Warm the milk up again if you need to but don’t let it boil. It should feel comfortably hot if you place your finger in, but not so hot you need to snatch the finger out.

 

Pour into cups through a tea strainer and add a teaspoon of sweetness to each cup. Stir and enjoy.

* To make Nut Milk:

Soak 1 cup of nuts overnight.

Blend with 1 litre of water and strain through a nut milk bag.

You will have 1 litre of milk which you can use just like dairy milk, although it is much better for you!

** You can vary the spices to taste and alternatively use whole spices instead of ground.

 

Juice Feasting, Detoxing and New Year Cleansing

Published January 1, 2012 by Polana Fowdrey

What better day than the 1st January to start a Juice Cleanse?

I’ve been planning this for a few weeks, since I found myself in bed for a week at the end of November with ‘flu.

I’m not usually susceptible to viruses, or at least, if I am, I tend to kill them off pretty quick. Not this time – I was clearly run down and needed to rest.

Trying to do any kind of cleansing/feasting on juices and raw nut milks over yuletide was a preposterous idea, especially with family visiting and copious amounts of food to prepare, so i waited until today.

My aim is to have a good detox and flood my body with nutrients. Since my initial foray into raw food in June last year, I have experimented with varying amounts and ratios of raw/cooked food, tried a number of foodstuffs I hadn’t previously eaten and removed a few which I didn’t feel were benefiting me, in order to find my balance.

Noting how I felt continuously, my main observation has been that a high raw diet suits me well, with only minimal amounts of cooked foods, very little soya, plenty of nuts and seeds, lots and lots of organic veg, some fruit, a fair amount of seaweed (will my obsession with the sea never end?) and miso. I swear miso saved me from the ‘flu! I’ve been having it every day for breakfast ever since I was ill, with a generous pinch of seaweed and nutritional yeast stirred in.

Now, Miso is not raw of course, but it is live. I always buy unpasteurised Brown Rice Miso and that really hits the spot.

That’s what I mean by finding my balance (and everyone’s is different) and discovering which foods are best for me.

But back to the New Year Cleanse. Today I deviated from my miso breakfast and went for juice, which I drank throughout the day.

It is now evening and I have moved onto nut milk before I go to bed later.

Here are todays recipes and nutritional information:

Beetroot, Orange, Apple and Cucumber Juice:

Beetroot Juice, made with 2 medium beetroots (known as “Beets” in the US)

Scrub and chop the beetroot.

Blend with 1 litre filtered water.

Strain through a nut milk/ strainer bag.

I made quite a bit of this and bottled it for future days. It won’t be quite as fresh, but it will be quick and convenient.

To 1 litre of beetroot juice I added:

300ml apple juice

300ml orange juice

1 cucumber.

I blended these and strained out the cucumber (my personal taste)

Beetroots are an excellent source of  vitamins A, B1, B2, B6 and C, as well as calcium, magnesium, copper, phosphorus, sodium, iron, choline, folic acid, iodine, manganese, organic sodium, potassium, fibre and carbohydrates in the form of natural digestible sugars. They also serve to “clear things out” somewhat in preparation for what’s to come.

The juice (2 litres) lasted me all day, mainly because I was very tired from last night and slept for most of the afternoon.

This evening I had a cup of herbal tea, which wasn’t doing what I wanted so I got the Brazil milk out.

I made Brazil milk this morning and bottled it.

1 cup Brazil Nuts, soaked overnight and blended with 1 litre of filtered water

Strain and bottle or use.

I had about 1  litres of milk and some pulp to add to my beetroot pulp for Beet Burgers (for Mr H, who needs his munchies!)

This evening I used  500ml Brazil milk and added the following:

1 banana

4 dried figs (mine were “ready to eat” and quite soft. You may want to soak drier figs)

1 tsp maple syrup (optional – I thought it would be less sweet than it turned out)

1 tsp lucuma powder

1 tsp ginger powder

I blended all these together, then transfered to a saucepan and warmed to blood temp before drinking.

I got 2 mugfuls out of this and it warmed me nicely on this chilly evening. I called this drink Figgy Puddin’

The drink has plenty of Calcium in it, which will please my Mum, who has been nagging me to get more calcium!

I also took some supplements today – vegan multivits and extra Vitamins B12 and D. Why the extras? Well, I seem to be one of those people who doesn’t absorb B12 very well, so I have to supplement my diet quite heavily. Being a vegan, I need to be extra careful and a couple of times in my life my levels have started to slip, so I go for overkill a bit.

And Vitamin D? Well, although Bognor Regis (my current abode) is widely touted as “the sunniest place in Britain,” in my opinion, the words “sunniest place” and “Britain” should never be used in the same sentence.

Rain is what we have in the UK. We are very good at it. Sun, less so. So everyone in Britain really needs a Vitamin D supplement, either in their food, or in a pill. When we get our 3 weeks of summer I’ll have plenty of supplemented Vit D3 stored in my body to convert with sunlight, as long as I brave the sun headache long enough to absorb it!

Now I’m done with the drinking and I’m off for a nice bath… and bed. Night night. =)

My Old China

Published July 17, 2011 by Polana Fowdrey
I have used Traditional Chinese Medicine and Acupuncture several times in my life, for a variety of problems and I’ve always found it helpful.
One of my reasons for not employing a raw approach to food for the past couple of decades is the Chinese Doctor’s assertion that I should eat warm foods to improve my spleen energy.
The Spleen, in Western medicine is not considered very important. It is regarded as a rather vague organ with some connection to the immune system, but many people seem to manage very well without it, due to disease or injury, etc. However, in TCM it is a vital part of the whole digestive area and plays a part in the development of muscles. Practitioners have told me for years to eat hot foods and keep the lower half of my body warm especially during the winter.
But I no longer believe this to be incompatible with the raw food lifestyle. I have made nourishing soups, which I’ve then warmed gently to blood temperature and this is very warming. Some foods such as ginger and chilli have a warming effect.
And then there’s tea. I like mixing my own blends of tea, using herbs, barks, berries as well as green, black or red tea, sometimes. One particular favourite of mine is this. I call it Blueberry Power TeaBlueberry Power Tea
1 pinch Pau d’Arco
1 bag Blueberry Tea (black tea mixed with dried blueberries)
Steep these in a cafetiere for five minutes and drink hot.
Sweeten with agave or stevia if sweetness is required.

I’ve also mixed Pau d’Arco with green tea. Chinese doctors would like this, since tea is a central part of traditional Chinese culture.

Pau d’Arco is really great stuff. It is the inner bark of the Taheebo trees and contains anti fungal, antibacterial, anti-inflammatory and anti-parasitic compounds. I drank it for a couple of days recently when everyone around me was streaming with a nasty cold. I had that back-of-the-throat feeling, so out came the Pau d’Arco and Zap! Cold gone! It comes from South America, so obviously it’s imported. I bought mine from Funky Raw.

Another area of contention for me in terms of Chinese Medicine has always been my decision to follow a vegan diet. Several Acupuncturists have shaken their heads at this decision (Vegetarian – fine. Vegan – no!) And they are not alone. Doctors, family members, friends and even complete strangers have lectured me on my diet because it is commonly (and incorrectly) believed that it’s not possible to get the full range of nutrients entirely from vegetables. It is possible, but it is important to be careful, generate a knowledge of nutrition, eat as wide a range of foods as possible and ensure food is of a good quality. I managed to become a bit deficient in Vitamin B12 once because I was using the wrong brand of yeast extract in my gravy! It was easily rectified.
Protein, for example, comes up all the time. “Are you getting enough protein?’
We need a lot less protein that many people believe (it’s different for children of course,) and this is easily  obtained through vegetables, beans, seeds, grains, fungi… after all, plants need to grow too, so we simply ingest their growth chemicals = amino acids!
B12 is harder to obtain in vegetable forms and a lot of vegans rely on supplements. I did this exclusively for years until I discovered that B12 comes from the dirt vegetables grow in! (Animals get this from the vegetation they eat, which is why meat contains B12.)
so now I don’t scrub every last scrap of dirt of my vegetables. I pick leaves straight from the garden and put them into salads and smoothies. I brush the dirt off mushrooms instead of thoroughly peeling them as I used to and I brush my carrots with a dry brush before juicing them. You need to be careful though. “You eat a peck before you die” may well be a true adage, but a gritty smoothie is not pleasant!

However, I do still supplement my diet in two further ways: Firstly I use a nutritional yeast which is fortified with B12 and secondly, I take a supplement tablet. I am one of those unfortunate people who doesn’t absorb or make B12 very well, so I need to ingest more to get the correct absorption. Doctors have threatened me with injections before if I let my levels drop again, so I don’t want to take any chances! I do believe it’s important for vegans to be very aware of this.
No wonder some pregnant women start eating dirt – baby knows best!

And while we’re on the subject of children. Should kids be brought up on a raw diet? I’m in a quandary with this and don’t know where I stand. There is an argument that the raw diet is healthier, contains more nutrients and is therefore better for children. but there have been cases of kids becoming malnourished (although as far as I’ve been able to determine, it seems their diets really were limited, which is not going to work anyway.)
Certainly, I believe it is better than a diet of ready meals and MacDonald’s, but I wonder, since children are growing, should they have a wider range of foods? And maybe they should be given informed choices from a young age?
It’s a difficult issue, and one I’m no doubt I’ll return to. One thing is for sure though: Right here, right now, the raw diet is working for this adult.
Originally published on www.pollyskitchen/blogspot.com
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