Abish Bemar (Fenugreek Water)

Source: The Recipe of Love
Date tried: November 10, 2012
Yield: 4-6 servings
Time needed: overnight

I am not sure why this is in the beverage section.  The fenugreek powder absorbed all the liquid overnight and there was none to drain off. After adding the honey and mixing, it was more like a porridge than a beverage.  But it was a good porridge.**

Abish Bemar

Continue reading



Source: May All Be Fed: Diet for a New World
Date: December 18, 2017
Yield:4 cups
Time needed: 15 minutes or less

Chai, as the author points out, is the traditional hospitality beverage of India and other Asian countries. Flavoured with spices, it is a pleasant alternative to caffeinated teas.

My daughter and I have completely different tastes in tea. I seldom choose tea as a beverage, but when I do drink it, I prefer clear, unsweetened tea. Her go to beverage is chai latte. So we came to this with very different expectations. I drank mine clear and unsweetened and compared to other teas, I found it very nice, especially the mint flavour. But she found it undrinkable. For her, mint has no place in chai latte.


4 cups water
1 Tbsp. cardamom pods
1 Tbsp. finely grated fresh ginger root
1 tsp. whole cloves
1 tsp. black peppercorns
1 3-inch cinnamon stick
4 peppermint tea bags or 4 tsp. loose peppermint tea
Pure maple syrup for serving
Vanilla or plain soy milk for serving

In a medium saucepan combine water, cardamom, ginger, cloves, peppercorns, and cinnamon stick.
Cover and bring to a boil over high heat.
Reduce heat and simmer 5 minutes.

Remove from heat and add the peppermint tea.
Cover the pan and let steep 3-5 minutes.

Strain out spices and tea bags/leaves.
Serve immediately and let each person add syrup and soy milk to their taste.

Milk Shakes

Source: Whole Foods for the Whole Family
Made: January 28, 2014
Yield: 2 servings
Time to make: 5 minutes or less.

Use this method to make a quick and delicious milkshake with whatever fruit you have on hand.  My choice today was banana and raspberries.  I don’t normally think of myself as having a sweet tooth, but I found the flavour much improved with a tablespoon of honey added.

Strawberry Banana Milk Shake

Continue reading

Nut Milk (and Cream)

Source: : Ecological Cooking
Date tried: September 25, 2012
Yield: 4 cups
Time needed: 5 minutes

I don’t like milk. I should qualify that. I use milk for cooking. I pour it on my cereal. I like milkshakes and plenty of milk products (yogurt, cheese, buttermilk, sour cream). But I last had a glass of milk to drink when I was six. I just don’t like milk as a beverage.

Nor have I ever taken to soymilk. I don’t care for soy “dairy” products either. I do not like soybased “cheezes” nor soy-based alternatives to ice cream or yogurt. (Interestingly, I do like soy products that don’t pretend to be something else, such as tofu and tempeh.)

But this nut “milk” has converted me. I like it. Poured straight into the glass as a beverage on its own, I like it. So I expect I will also like it on my cereal and in a smoothie or any other way I may use it. I may even get brave enough to try the “cream” version in my coffee.

I used a combination of almonds and cashews and honey to sweeten.


Nut Milk

Continue reading

Ye’suff Wiha (Sunflower Juice)

Source: The Recipe of Love
Made: January 5, 2014
Yield: 8 servings
Time to make: 30 minutes + time to chill.

This is one of three Ethiopian beverages made from seeds.  The author says this one is frequently used as a beverage during times of fasting. Certainly a change from plain water or fruit juice.  I tried it sweetened with agave syrup.  And this definitely gets a thumbs up.  It is really good!

Ye’suff Wiha (Sunflower Juice)

Ye’suff Wiha (Sunflower Juice)
4 cups raw sunflower seeds
15 cups water
10 cups spring water
1 garlic clove, whole
Large piece of fresh ginger, crushed
Honey or brown sugar to taste

Wash sunflower seeds and drain well.
Combine with 15 cups water in large pot.  Boil on high heat for 20 minutes.
Drain and let seeds cool.
Grind seeds to a fine paste in a blender or food processor.
Add 10 cups spring water and mix well.
Strain into a serving pitcher.
Add garlic and crushed ginger and let sit for awhile to blend flavours.
Sweeten to taste, chill and serve.

Canned Grape Juice

Source: Simply in Season
Date tried: August 28. 2012
Yield: 1 quart
Time needed: just a few minutes once the container has been sterilized.

I was pleasantly surprised, not only by how easy this is to put together, but by how good the resulting juice is.

Canned Grape Juice

Canned Grape Juice
1 cup/250 ml Concord-style grapes, washed
½ cup/125 ml sugar
boiling water to fill jar.

Place the grapes in a hot, sterilized quart jar.
Add the sugar and fill jar with boiling water to within ½ inch/1 cm of top.

Note: to avoid cracking jar, place a metal utensil such as a table knife in the jar to absorb the heat of the boiling water.

Stir briefly to dissolve sugar.
Seal jar with sterile lid.  No further processing is necessary.

To serve, just strain and discard the grapes.  The juice is ready to drink once chilled.