Ginger Lemon-Lime Switchel

Switchel is traditionally known as the “haymakers punch”. It was the drink farmers would grab for in the 1700-1900s (before soda was a thing….). It’s known for being hydrating and energizing! Traditionally, when it was hot outside they would drink hot drinks to keep their body temp. similar to the outdoor temps. I LOVE that this was a thought for the farmers in the 1700-1900s because it is very much the thought of Traditional Chinese Medicine. (TCM). Although this drink is cool, it is warming because of the ginger!

I am by no means a TCM expert. But it is something that I love researching, learning about and is the base and methods for most of the recipes we use at home. I think it is a fascinating way to relate to your body and I have had such a better mind-body connection when I am following the TCM method.

The other day it was a hot, humid summer day here in North Dakota (my favorite kind of days). I was paging through one of my favorite TCM cookbooks and came across a drink that looked particularly refreshing — Ginger Lemonade Switchel. I didn’t quite have all the ingredients, so I made up this little ditty and WOW it is so refreshing. Perfect drink after a workout or to refresh on a hot summer day.

I can’t claim that I made up this recipe. Its was more of a Whatever-is-in-our-Fridge Switchel, but a lot of the time that is how I find my favorite recipes!

(Okay, I’m back. I had to go pour myself a glass after all this talking about it!)

Let’s chat about Mineral Essence for a moment.

Speaking of old farming ways….back then they used to have SO many more nutrients in their food. Because of the way farming is practiced now and all the chemicals…..are “food” is often a far cry from what they ate years ago. Young Living’s Mineral Essence is a balanced, full-spectrum ionic mineral complex. It helps us get the minerals we *should* be getting from our food. Ionic minerals are the most fully and quickly absorbed minerals available.

“You can trace every sickness, every disease, and every ailments to a mineral deficiency.”

-Linus Pauling PhD, two time Nobel Prize winner.

Fair warning, Mineral Essence has a strong…..essence. ha! But when you put it in this mixture you can taste nothing but goodness!

GINGER LEMON-LIME SWITHCEL

Makes about 2 Quarts:

• 1/2 c. Raw Honey

• 2 c. Hot Water

• 6 c. Room Temp Water

• 2 t. Apple Cider Vinegar

• 1 c. Freshly Squeezed Lemon + Lime Juice

• 6 Drops Mineral Essence

• 2 tsp. Fresh Ginger Pulp/Juice

• 1/4 tsp. Sea Salt

In a small saucepan mix honey and hot water, stir to dissolve. Pour into a 2-quart jar or pitcher and add the room-temperature water, vinegar, lemon + lime juice, ginger pulp, mineral essence drops and sea salt.

Keep in fridge for up to 1 week, shake or stir each time before serving.

*If you do not have fresh ginger, you can add 3-5 drop Ginger Vitality Oil!

*If you prefer you can use pure maple syrup over honey.

Molasses Ginger Cookies

This time of year is kind off “meh” for me. The in between of the Holiday’s ending and the daily wondering, Spring, is that you?

However, what I do love about this season is how much time I spend in my kitchen. There is usually no other place I’d rather be than creating in my kitchen. Throwing ingredients together to make something beautiful—the kind of art you can eat. I love diving into new recipes, losing track of time. I love returning back to the battered and splattered used recipes cards, the tried and true family favorites, the beauty in the known.

Over the Holiday’s this year I played with some recipes and added essential oils to my creations. Oh the beauty! It brought flavor to my tastebuds that made me want to dance.

This weekend I made some Molasses Ginger Cookies for some friends that were coming over to watch a movie. As I was throwing the ingredients together I realized I was out of ground ginger and ground nutmeg...so I grabbed my ginger and nutmeg essential oils and added a few drops to the batter. Delicious is what happened with that decision. Sometimes I add essential oils to my recipes, and sometimes I don’t., that’s the beauty of creating. I love having the option to use them, and so many oils to choose from, they pack a flavor punch and make your recipes so unique.

I adapted this recipe from Eve and Eivin Kilcher’s book Homestead Kitchen. It is one of my all-time favorite cookbooks and whenever I read it I am often starting conversations asking DJ if we can become Homesteaders. I want my own chickens, I want to pickle and can and make my own butter. But for now, we will take it one step at a time. Sometimes I mill my own flour for this recipes, all though I have found that it doesn’t make them quite and chewy, but it does add a different, beautiful texture and flavor.

Molasses Ginger Cookies

• 1/2 c. butter (I use vegan butter)

• 1/4 c. grapeseed or sunflower oil

• 1 c. packed dark brown sugar

• 1/4 c. uncultured molasses

• 1 large egg

• 2 1/2 c. flour (All purpose, whole wheat or a mix off the two)

• 2 tsp. baking soda

• 1/4 tsp. salt

• 1 T. ground cinnamon

• 1/2 tsp. ground cloves

• 5 drops ginger essential oil

• 3 drops nutmeg essential oil

• Brown sugar or white sugar to roll cookies in

1. Preheat oven to 375 degrees.

2. In a large bowl, cream the butter, oil, brown sugar and molasses. Once mixed, add the egg.

3. In a separate bowl, mix together the dry ingredients: flours, baking soda, salt, cinnamon, cloves. Slowly add the dry ingredients into the wet mixture, folding them in. Add the ginger and nutmeg essential oil, mix until well combined.

4. Using a table spoon, scoop a heaping T. of the dough, using your hands form it into a ball and roll in sugar. Repeat until you have all cookies formed, about 36. Place them 1 inch a part on the baking sheet and bake for 8 minutes.

5. Once done baking, remove them from baking sheet and allow to cool on a cookie rack.

Healthy Cookies Exist!

If you’re wondering if something gluten free, dairy free and sugar free can taste good... the answer is hell yes!

It’s a rainy and dreary day here. And honestly my emotions were feeling the same. I knew I needed to step into my kitchen for some kitchen therapy but I wanted to make something sweet that wouldn’t make me feel the yuck. I found a recipe that sounded good but tweaked it to make it completely gluten + dairy free and used natural sugars to sweeten it up. Topped with sea salt? OH so dreamy.

I hope you give this recipe a try. I bet if you made it for friends, they wouldn’t even be able to tell you tricked them into eating something delicious and healthy for them.

Molasses chocolate chip cookies topped with sea salt for this rainy afternoon agenda. 🍪
——
-1 1/2 cup gluten free flour  
-1/4 cup molasses
-1/4 cup pure maple syrup 
-1/4 cup local honey
-1 tsp baking soda
-1/2 tsp salt
-1 1/2 tsp cinnamon
-1 tsp ground ginger 
-1/2 tsp cloves 
-2 eggs 
-1/4 cup coconut oil melted to room temp 
-1/4 cup vegan choc chips 
-Sprinkle with sea salt

1. Preheat oven to 350 degrees.

2. Melt coconut oil on stove on low heat, set aside and let cool to room temp.

3. Combine dry ingredients in a bowl, set aside.

4. Combine wet ingredients.

5. Pour wet ingredients over dry ingredients and whip until just combined.

6. Fold in chocolate chips.

7. Drop 1 Tablespoon of dough onto prepared baking sheet with parchment paper, repeat until dough is gone.

8. Bake 6-7 minutes, remove and let sit on baking sheet for 2 more minutes.

9. Place on wire wrack to cool.

10. Enjoy!

Bake @350 degrees for 6-8 min depending on size

Congee

I picked up a book this winter called The First Forty Days and I could not put it down! I wanted to read every page, absorb as much knowledge as humanly possible and try every single recipe. 

This book was recommended to me by multiple people for months, which I thought was ironic because I was not pregnant nor were we planning on getting pregnant anytime soon. Yet, I felt like it was something I should read.

I love reading about stages in life that you will go through but haven't yet (or you pray that you will be able to). Before I was married I read all kinds of marriage books. Before we started a business I read many books on small business and coffee shop ownership. Before we moved to Oregon I read books and blogs about what life is like in Oregon. So, for me to pick up this book about pregnancy and birth when I wasn't pregnant was not abnormal to me. Although, I did have to explain to multiple people that I am indeed not pregnant. 

ANYWAY that is not the point of this post. The point of this post is this book is how I got introduced to Congee. 

Congee is a rice porridge that is traditionally eaten in many Asian countries when you are not feeling well or your digestive track needs a bit of relief. 

It is super simple to make and can be eaten many ways. For breakfast we like to warm up a bowl and add fruit, granola and some honey. For dinner, we will add sweet potatoes, chicken and drizzle it in yummy olive oil from our favorite local shop. Let your creativity sore with this one, friends!

Warming up a bowl of congee while my eyes are still sleepy, cozying up to the table with coffee in one hand and spoon in the other, that is where you will find me on these cold winter mornings.  

Congee:

• Jasmine Rice

• Water

1. Add 1 cup of rice to a large pot.

2. Cover rice with water about an inch over rice height.

3. Bring water to a boil, then reduce heat and let simmer.

4. Stirring rice often, add water when it looks thirsty (congee loooves water).

5. Cook rice until they have opened up the rice is a porridge texture.

Remove from heat, dish some of this delciousness up and add toppings of choice!

Lavender Chamomile Tea

I made this Lavender & Chamomile Tea the other night, knocked me right out. Like, passed out on the couch dreaming and not knowing where I am when I woke up, kind of sleep.
It's calming. It smells amazing. It's delicious.

Simple rituals give me the most joy sometimes.

Ending the day with a warm drink in my hands. Sitting in the coziest spot in our home, feeling the warmth of the mug on the hands and the warmth of the drink as it goes down to my belly and soothes me. 

I am convince there is something more going on than just liquid going down your throat. It's a spiritual moment, if you let it be. It is a moment to pause, let the world and your mind be still and rest.

Feel the warmth, notice how the pausing makes you yearn for more: more quiet, more refreshing.

Put on your pj's, grab your favorite mug and take a seat, friends.

Serves 2
3 cups milk of choice (we use almond or oat)
2 tablespoons chamomile blossoms
2 tablespoons lavender (you could also add a drop of Lavender Vitality essential oil)
Honey to taste

In a small pot, bring milk to a gentle boil.
Remove from heat, add chamomile and lavender. Let rest for 4-5 minutes. Strain and enjoy!