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Beverages and Teas


Herb Teas


The following is taken from The Joy of Eating Natural Foods by Agnes Toms, 1962.

The subtle flavor of herb teas is enhanced by brewing them in pottery teapots and always using water brought to a rolling boil. Herb teas should not be steeped more than 5 minutes. If you like a stronger tea, use more herbs rather than lengthen the brewing time. Iced herb teas are more piquant with the addition of sprigs of fresh mint.

It is fun to try different combinations until you find the ones you and your family like best. Here are some ideas:

  1. Mix 1 teaspoon each of dried papaya, mint and alfalfa.
  2. Mix 1 teaspoon each of camomile, mint and oat straw.
  3. Mix 1 teaspoon each of oat straw, strawberry leaf and rose hips.
  4. For mint teas, use 10-12 leaves per cup of fresh spearmint, apple mint or peppermint.
  5. Mix 1 teaspoon linden blossoms and papaya.
  6. 1-½ teaspoon fenugreek; the tea strained and served hot; contains choline, a vitamin of the b-complex.
  7. 1-½ teaspoon yerba mate, a stimulant and restorative tea used since ancient times in South America; strain and serve hot.
  8. 2 teaspoons dried comfrey steeped overnight in 1 quart boiling water; reheat and serve hot. Also delicious served cold.



As a pleasant change, serve spiced herb teas. Spices should be left in the tea at least 10 minutes to give off flavors. Try some of these:

  1. Alfalfa tea heated with 6 cloves and 1 piece of cinnamon stick.
  2. Linden blossom tea with a pinch of cardamon.
  3. Camomile tea with a dash of cinnamon and ground cloves.
  4. Oat straw tea with a pinch of fenugreek and a sliver of dried lemon rind.
  5. Strawberry leaf tea with a piece of cinnamon stick and a slice of orange peel.
  6. Desert herb tea with a dash of ginger, cinnamon and ground cloves.





SugarAddict Russian Tea



Ingredients:
  • ½ cup water
  • ½ cup unsweetened orange juice
  • 1 bag your favorite herb tea
  • dash of nutmeg and cinnamon



Directions:
Mix water and orange juice together. If you are especially sensitive to fruit juices, you might want to use less orange juice and more water.

Heat water and orange juice to boiling. Add tea bag and spices and steep a couple of minutes.

Makes 1 serving.



Caffag (Homemade Grain "Coffee")


Here is a recipe for grain "coffee" that dates from the Civil War when the blockade prevented Southerners from access to coffee beans. Since no coffee beans are used, it is naturally caffeine-free.

Ingredients:
  • whole wheat berries (or spelt berries)
  • oat groats
  • rye berries
  • corn kernells
  • chicory root


Directions:
Mix several grains (whole wheat, oats and a little rye) with corn predominating. Brown slowly and evenly in a skillet or in the oven without burning. Grind in coffee or grain mill (like above) or pound with pestle in mortar.

Roasted chicory root, which is loaded with trace minerals, is caffeine-free. It is used as a coffee substitute in many parts of the world.

Play with the types and amounts of grains until you find a blend you like.

Prepare as you would prepare coffee.


This recipe is from The Wonderful World of Natural Food Cookery by Eleanor Levitt, 1971.


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