Deliciously warm and spicy mulled pear cider

Dimmicks Beach - Blairgowrie

The inspiration for giving this a go was when I was recently down at one of my favourite places on this earth - the Mornington Peninsula. I was having a girls weekend with two of my sisters and after traversing the rugged terrain of the Blairgowrie cliffs looking over the wilderness of the back beach with one sister, I went for a civilised shopping trip to Sorrento with the other. It was a cold, wet and windy day - my favourite kind of weather for the beach and for a browse through boutique shops including one of my favourites ... Antipodes Gallery & Bookshop.

After about an hour or two of shopping we decided it was well past time for lunch. I instantly pictured us near the fire at The Continental Hotel. As it was quite late they had plenty of tables. On their specials board were the words 'mulled pear cider'. Cold, wet and windy day with mulled pear cider - match made in heaven.

It was hot and the spices were warm. I had only taken one sip when I knew I was going to have to find a way to replicate it. I went trawling through the internet for recipes and in typical Bella fashion I have sort of created a hybrid of them all to come out with something pretty special - if I do say so myself.

I don't know my ciders very well so I did some research looking at reviews. What I was looking for was general appeal but on the not so sweet side. The cider I decided upon was Somersby Pear Cider which I found at Dan Murphy's.  I got the very last pack of ten.

I had a winter warmer gathering planned at my place which made it the prefect time to give it a crack.

Ingredients

• 2 x 375ml cans Somersby Pear Cider 
• 4 cloves
• 1 star anise
• 1/2 cinnamon stick
• 1 - 2 pinches of grated nutmeg (I actually grated the nutmeg!)
• 1/2 vanilla pod sliced in half long ways
• 1 nugget of ginger chopped
• 2 cardamon pods
• 1 orange - juiced & the peel (try not to get the white pith)
• 1 tbsp organic raw castor sugar
• 1 1/2 tbsp brandy (I used St Agnes three star brandy)

Pulling it all together

Because I was using the stove for other things I decided that in the spirit of experimentation I would use my rice cooker. The following instructions will work the same for the stove.

Brewing and bubbling in my cauldron
... ahem, I mean rice cooker

• Pour the pear cider into the rice cooker and turn it onto cook to heat the cider through
• Add everything but the sugar and brandy
• Bring it to the boil then for those on a stove, turn it down to a simmer. In the rice cooker it pretty much just gets to a simmer but if yours is a little excitable with heat then you may need to alternate between 'cook' and 'keep warm' settings.
• Place the lid on so that it is mostly covered and let it simmer for about 5 or so minutes. 
• Stir in the brandy and then have a little taste and see if you feel your mulled cider needs sugar. Mine had a slight bitterness due to the orange peel. I quite like bitterness but it did still need the sugar.
• If you're going to add sugar stir it through until dissolved (won't take long) and taste again.  Keep adding sugar until you get your preferred level of sweetness.
• Serve warm

Result

Warm and spicy
and all things nicey

Delicious is a word that comes to mind! It was pretty close to what I had at The Continental Hotel but I reckon mine was even better. It was definitely a little more spicy and was a little less sweet. I didn't serve my in a fancy glass or use my remaining cinnamon sticks for decoration but a thin slice of orange seemed to add a touch of ... well, decoration really.

My winter warmer gathering guests seem to like it too which is always a good indicator of a recipe worth making again. 

NOTE: I made this twice, once as a trial and then again for my guests. The first time I used the quantities I've specified here. Second time I doubled the recipe but I didn't need to double the sugar.

Verdict

This will definitely become a favourite for me in winter. I wouldn't make it every night but it's perfect for when guests come over. And the benefit of having it in the rice cooker is that I was able to keep it warm. But just as a side - it still tasted darn good when it was cold. 

Dandelion Root Detox Brew

As the temperature drops, drawing closer to the longest night of the year, I seek warm earthy drinks that compliment my detox. One of the best herbs/plants for detoxing the liver and aiding digestion is dandelion. The root especially has strong detox benefits. You can buy roasted dandelion root at most health food stores but if you want to keep it in it's most beneficial form please choose one that is not sweetened. A brand I know well is Bonvit (http://www.bonvit.com.au/dandelion_blend.html). A combination of roasted dandelion root and chicory results in a earthy beverage that many call a substitute for coffee. Similar to my views on carob being a substitute for chocolate, it's best not to think of dandelion root as a substitute but rather flavour all its own.

This is a warm, earthy and slightly tangy brew which I've been enjoying in the evenings.

Ingredients

• 1 heaped teaspoon of Bonvit roasted dandelion blend (medium ground but you can use any)
• chopped fresh ginger
• finely sliced lime or lemon peel with as little of the pith as possible
• almond, soy or preferred milk (optional)

Method

• I prefer to brew this with a tea strainer as I don't really like the dandelion root dregs
• In your preferred tea pot, pour boiling water over the dandelion, ginger and lime/lemon peel
• Let this brew for a couple of minutes
• Enjoy with or without your preferred milk and sweeten with honey if you wish

Results

It isn't coffee and when you drink it with that in mind this is a really lovely beverage. Something to be aware of is that if you are using almond or soy milk, if the dandelion is too strong (like if you make really strong coffee) your milk may curdle. It's still okay to drink it just doesn't look so great. Getting the balance can be a bit of an art form - but it's worth it.

Verdict

The lime/lemon peel is a really special touch to this brew. Using the peel means you are getting the essential oils out of the skin which often gets thrown away. This is a winner for those wanting a warm earthy drink in the evening.

A word on dandelion

As children we picked them and made a wish as we blew the ball of faeries in all directions. As adults we might be less inclined to do the same when we know those faeries carry seeds that can create more dandelions all over our lawn. I for one find it difficult to resist.

Be it the firm yellow flower or the round seed head - dandelions make me smile. But it was only in recent years that I learned that this humble 'weed' was packed full of goodness.

The main parts of the dandelion that are used therapeutically are the leaves and the root. The leaves are said to have a diuretic effect and helps to purify the blood. The root is known for its detoxifying benefits or supporting liver function and as a bitter it also stimulates the digestive system. The root can also have a laxative effect on some people.

After a workshop I did with a herb enthusiast I wasn't quite ready to go out into my garden and pick the numerous dandelion scattered through out my lawn and growing up between the cracks of my pavement. Perhaps it's the fact that my dog uses my lawn as her own personal toilet or that my brother has been known to come around when I'm not there and spray my weeds.

Thankfully dandelion leaves and roots can be bought in tea, herb and health food shops.

Bella's arsenal for cold and flu

It is that time of year and I am surrounded by people sneezing, coughing, sniffing, blowing, and generally sounding either nasally, husky or a little like Barry White. It is cold and flu season and it is the season I break out my tried and true remedies.

Firstly, the title of this blog may be a little misleading. I am of the school of thought that the cold and the flu are two very different beasts. The following remedies and guidelines are for colds but may be of assistance for the early stages of the flu too.

My methods are about supporting the body to do what it does best - work hard to bring me back to a state of wellness.

Two days ago I woke with a whopping sinus headache, a suprisingly chesty cough and a sore throat. Considering how many sick people I had been around I was not surprised that the beastly cold was trying to take hold of me too. I whipped right into action.

Ingredients

• Sleep
• Water
• Lemon or lime
• Raw honey
• Ginger
• Herbal tea of choice (optional)
• Fusion Health Cold & Flu tablets (or liquid if you're feeling brave)
• Pure essential oils: Lavender, Eucalyptus, Lemon, Rosemary
• Moisturiser or carrier oil (almond, olive etc.)
• Vapouriser or bowl of hot water
• Gentle exercise

Avoid

• Dairy & soy
• Caffeine (optional)
• Eating unhealthily

I know sometimes when you feel less than fresh that you can get this irrational desire to eat unhealthily. Why? I don't know but try to avoid giving in to that desire.

Putting it together

Sleep - sleep is one of the best things you can do when you are feeling under the weather. If you feel tired, don't fight it. Your body does it's best healing work when you are asleep. So try to get a minimum of 8 to 10 hours sleep. I had two nanna naps yesterday!

Hydration - keep your fluids up. How many times have you heard that said? There is good reason for it. Our bodies need hydration all the way down to the cellular level (year 11 biology anyone?). Aside from general hydration, fluid helps the system to detox and flush out. So get hydration anyway you can. Water, herbal tea, bothy soups etc.

Hot cup of lemon/lime, honey & ginger - It doesn't just taste good. Lemon and lime are full of vitamin C and antibacterial properties to boost your immunity. But you do need to squeeze at least half the lemon or lime into your drink. This isn't a G&T your making with a twist of lime. Honey - the delicious and nutritious sweetner that soothes a sore throat and aids healing with its antibacterial properties. I usually use about a teaspoon. Ginger - warming and a powerful decongestant and anti-inflammatory benefits. Grated or chopped finely about 1 -2 teaspoons.

• I usually let the ginger steep a while in half a mug of boiling water, 
• then add lemon/lime and honey 
• and fill up with fresh boiling water.

For super-dooper potency of ginger see my blog the ginger & kaffir lime leaf experiment  - but make it less the kaffir lime leaves.

Pure Essential Oil allies - I've been using essential oils for twenty years (wow, writing that makes me a little woozy!). These little bottles hold incredible power to heal mind, body and spirit. Please ensure that if you are going to use essential oils that you understand how to use them safely. And also that you are using pure essential oils - not the fragranced stuff. Read more at this blog post which I believe has a good overview of essential oils and their use.

At the first inkling of a cold I put a few drops of lavender in my hands and rub it into my neck and chest before I head off to bed.

If I have more than an inkling I make up a massage blend as shown below. Alternatively you can find a cold and flu blend already prepared for you at a chemist or health food store.

I massage this blend into my feet or into my chest. The way essential oils work is that if you massage into your feet the oils enter your lymph and blood systems and travel around your body. So if you don't like the smell, keep it on your feet and still get the benefits.

• 10 mls of carrier oil almond (or equivalent in moisturiser)
• 3 drops lavender (antiseptic, boosts immunity)
• 3 drops eucalyptus (decongestant, antiseptic, boosts immunity)
• 2 drops rosemary (decongestant, promotes good circulation)
• 2 drops lemon (boosts immunity, antiseptic, antibacterial)

I also vapourise a few of these oils to keep the air fresh and clear of germs.

Fusion Health Cold & Flu tablets - When I travel, these are as important to me as bringing gastrolyte or ibuprofen or antihistamines. They are my absolute MUST-have when I've got the first stages of a cold. I discovered them about four years ago and have shared my joy with others who now swear by them too. I was advised by a naturopath to take two tablets three times a day. I call them my magic cold pills. Buy them at your local health food store.

Learn more: http://www.fusionhealth.com.au/products/Cold_and_Flu

Gentle exercise - this is about getting breath and energy moving throughout your body. I'm not talking about going out and doing a marathon but just get some movement happening to help your body with circulation and detoxifying. Go for a walk in a park or some people swear by yoga to massage all your internal organs. If I have sinus issues I prefer not to do activities which result in my head hanging upside-down.

Avoid dairy - avoiding dairy and soy is for the simply (and gross) fact that they promote mucus forming in the body. When you are trying to shift a cold you want to avoid congestion so stay clear of dairy and soy. 

Result

A day after I went all A-Team on my cold I was feeling much better. My sore throat was gone and aside from a mild headache, a sniffle here and there I feel pretty good.

I love it when a plan comes together!

Verdict

If I keep to these guidelines for a few more days I am convinced (from past experience) that the beastly cold will give up completely and vacate the premisis.

There are plenty of other ways of beating a cold but these are just a few of my tried and true - and they don't involve too much effort. Which is good since when you feel under the weather you don't really feel like making much of an effort.

A few words on raw honey

There is a difference between raw honey and the majority of the stuff you buy in supermarkets. Raw honey has not been heat treated and so maintains all its goodness. The reason why honey is so good for colds is due to its antibacterial properties. Raw honey has loads of benefits and properties but for the purposes of this blog the simple truth is that it soothes and assists with healing the throat - and I love a medicinal food that tastes delish!

Where to buy it: Many health food stores and even some supermarkets stock raw honey. One of my favourites is Ambrosia Honey. You just need to keep and eye out. There is a honey supplier that does the market circuit that I like too - you can find them in the Melbourne and outer regions
http://www.purepeninsulahoney.com.au/products.html

Disclaimer: the above remedies and guidelines are based on my own experience. They are in no way intended to replace medical advice. You are in charge of your own health and wellbeing and have the privilege and power to make your own choices with the information and experience you receive.

The ginger & kaffir lime leaf experiment

One of my favourite drinks is Rochester Ginger 'with the kick of two very angry mules'. It's basically a cordial but calling it that strips it of it's sophistication and it's zing.

When visiting my sister earlier this year I was unlucky enough to get a cold. Well, she had a cure for that. A ginger drink she made with her Vitamix. It was like drinking straight ginger! The shock to my taste buds aside it got my mind thinking. Years ago I had made ginger ale which was really nice and gingery but was seriously laborious in that I had to mince copious amounts of ginger. My sister had just removed the one deterrent for me. I could just throw it all in the Vitamix and let it do the mincing for me! So be aware that this recipe includes the use of a high powered blender

I started looking up recipes and found quite a few for ginger beer which I will one day attempt but for now it's a little too long in production for me to be bothered (yes, I am quite lazy really). But then I started looking up how to make ginger ale and ginger syrup. What follows is a step-by-step of how I got creative.

Recipe origin
Most recipes I found online were the same. Ginger, sugar, water, boil it all up and you have your ginger syrup. The variations was in the amount of sugar. 

Recipe evolution
I have been revisiting my love of kaffir lime leaves recently and wondered (as I do) if it would be nice with ginger for my ginger syrup experiment. I also figured that ginger and lemon go well together so why not include that. Also, I'm not that keen on using sugar where I can help it so surely I can use honey instead and a little less, maybe?

Following is an almost measure specific account of what I used.

• Three big ginger things (approx 275g)
• 1 lemon (peeled with as little of the white as possible, and juiced)
• a bunch of kaffir lime leaves (I think it was about 12 leaves?)
• Some water
• 1/4 cup of honey (or more to taste if you wish)

Method

• Chop the ginger into big sized chunks and throw into the Vitamix
• De-stalk the kaffir lime leaves and throw them in too
• Juice the lemon and pour into the Vitamix
• Fill with water so that the water level is two storeys of the ginger (if you know what I mean)
• Blend well (as only a high powered blender can do!)

• Pour the very fragrant mix into a saucepan, add the lemon peel and bring to the boil
• Drop the heat to a simmer party and let it do its thing for about 5 -10 minutes (the house smells spicy!)
• Add the honey, stirring to ensure it doesn't go to the bottom and simmer for another 15 - 20 minutes (basically reducing it)

• Strain your gingery liquid through a fine sieve over a container (preferably glass or ceramic)
• Let your liquid cool completely (note that the ginger liquid will be cloudy not clear - all the more gingery!)
• Pour your cooled ginger delight into a bottle or jar that you can tightly seal and chill in the fridge for at least an hour
• Crack open your homemade gingery goodness and make with it what you will!

Result
Well, I was after something not so sweet and really gingery - I achieved that for sure! I'm dissapointed but not surprised that I can't taste the kaffir lime leaf at all. With the ratio I had I guess I can't blame the kaffir lime leaves for not being able to be noticed amongst the bold and firey ginger. I can just taste the lemon which is enough to give it a twang. Predominately the experience is za za zing!

Verdict
Would I do it again? Probably. It could be good to do another batch but with lemongrass instead of kaffir lime leaves which has more of a chance in standing up to the firey personality of the ginger. I now have this ginger liquid so I'm going to try and see what I can do with it. I also have the ginger pulp which I think might be perfect to add to some stewed apple. I don't think I would bother with adding more honey as I was quite able to drink it with the minimal sweetening that it had. The less sugar I can do without the better!