Recipes from Brewteaful Gifts

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1 1/2 cups chopped peeled ginger (7 oz)

2 cups water

Honey (or your favorite sweetener) to taste

About 1 quart chilled seltzer or club soda

About 3 tablespoons fresh lime juice

Serve cold or hot

Add 2 Pink Lemonade tea sachets  to boiled water 

Allow to steep for 2-3 minutes 

Add Raw Honey (or your favorite sweetener) to taste

Serve over ice or hot

Steep Cold Busted tea sachets in water for 4-5 minutes 

Sweeten to taste

Serve over ice or hot

Using leftover pulp from celery add 

- ground flaxseed

- nutritional yeast

- liquid aminos

- thyme

- lime juice

Blend ingredients together and lay flat on a pan lined with parchment paper. Set oven to lowest temperature and bake until dry.

(this recipe is substitutional)

- boil sliced ginger

- combine lemon juice and maple syrup

- strain ginger

- add ginger to lemon juice and maple syrup (to taste)

- pour over ice with sparkling water

- enjoy!

- 1/2 ounce dried kelp powder

- 2 cups almonds, hazelnuts, or sesame seeds

- 1/2 cup maple (or birch) syrup 

Add nuts or seeds and grind them together with the kelp then pour into a bowl. Add  syrup and stir it into the nut mixture. Spread the mixture onto an oiled cookie sheet, pressing it out until it is about 1/4-inch thick. Bake at 325°F for 20 minutes. Cut into squares while warm then let cool before enjoying.

- 2 tbs avocado oil

- 1 white onion, diced

- Handful of baby carrots, chopped

- 4 oz white mushrooms, sliced

- 4 oz baby Bello mushrooms, sliced

- 3/4 cup wild rice

- Tbs minced garlic

- 2 tbs flour

- 4 1/2 - 5 cups vegetable broth

- 1 cup coconut milk

- Handful chopped kale

- 1 tbs thyme

- 1 tsp Oregano

- Salt

- Black pepper

- Garlic powder

- Onion powder

- Crushed red pepper

• 2 oz. chamomile-infused bourbon  
• 0.25 oz. honey syrup
• 2 dashes Angostura or orange bitters

Add all ingredients to a rocks glass over a large piece of ice. Stir briefly and garnish with a lemon peel.