Recipes

Ingredients:

1 tbsp Digestive Tonic

1/4 tsp finely grated fresh ginger root

1/4 tsp honey

3/4 cup still or sparkling water

Ingredients:

1 tbsp Fire Tonic

1/4 tsp honey

1 orange wedge

1/4 cup sparkling or still water

Ingredients:

1 tbsp Turmeric Tonic

1/4 tsp lime zest

1/4 tsp honey

Lime wedge for garnish, optional

Mushrooms are a fabulous way to support our immune, upper respiratory, and cardiovascular systems. One of the most rewarding ways to work with mushrooms is through food, especially in decoctions, reductions, or soup stocks (like this one!).

It’s important to cook mushrooms to help break down their cell walls to access the medicinal polysaccharides. Making soup stock is a great way to utilize the benefits of the herbs and the mushrooms while knowing you’re offering your body incredible nourishment.

Muddle the Blueberry Shrub and Rhubarb Bitters with the fresh mint leaves in a cocktail mixer.

If using, add vodka and/or honey and shake.

Add sparkling water and shake gently. Pour into a glass and garnish with fresh blueberries and a sprig of fresh mint.

Honey Simple Syrup

Makes 2 servings

1c honey
1c water

Combine in a saucepan and bring to a low boil. Allow to boil until the honey is dissolved. About 5 minutes. Keep a careful eye on this as it can boil quickly, and if you're not careful, it can burn rather easily. Store in the fridge for about one week.

Strawberry Rhubarb Pink Lemonade

Makes 2 servings

4 Tbsp Strawberry Rhubarb Shrub
2 Tbsp  Lemon Zest Honey Simple Syrup
2 tsp Rhubarb Bitters
2 cups Sparkling or Still Water
 
Fresh sprig of mint to garnish

Place 2 Tbsp of the Strawberry Rhubarb in a jar and add 2 Tbsp Lemon Zest Honey Syrup, 2 tsp of Rhubarb Bitters, cover jar and shake. Then add 2 cups sparkling water, cover, shake and serve in two glasses. Garnish with fresh mint and Enjoy!