Creamy Matcha Iced Tea
The perfect replacement on a hot day for your usual cuppa in the garden
Makes 2 small cups as pictured
1 heaped tsp organic matcha powder
1 tbsp raw honey (more if needed)
2 heaped tbsp coconut butter
1/4 cup raw cashew or macademia nuts
1 tbsp maca powder
To serve ;
1 cup of ice
First I add the matcha to the blender with a little hot water (1/4 cup) and whizz in a high speed blender to help dissolve fully. Then I add all the other ingredients and blend on high for 1 minute. Add the ice to each cup and pour over the iced tea.
Raspberry water kefir
Kefir water is a fermented drink, full of healthy bacteria which helps to flourish the gut. It’s a fun drink to experiment with if you want to start learning about fermented foods.
Makes 6 cups
6 tbsp kefir grains
6 tbsp of raw cane organic sugar
1 tsp of unsulphured molasses
6 cups of filtered water
Slice of lemon
Knob of fresh ginger
1 Mejadool date
1/4 cup frozen mixed berries
Place the kefir grains in a clean/sterilised mason jar and add the filtered water. Mix in the cane sugar and add your molasses. Add a slice of lemon, peeled ginger and a mejadool date. Secure a muslin cloth over the top of the jar with a band. The trick is to find a nice warm place for the first ferment. You want to aim for a temperature of around 24 degrees and the first ferment will take around 24-48 hours depending on this temperature. You will see that the date and lemon will rise to the top of the drink as the fermentation takes place - this is a good indication of the first ferment working well. It will also smell a little gassy.
Remove the date, ginger and lemon and discard. Using a small sieve, drain the grains from the first ferment liquid. It is best to do this by draining into a clean mason jar. The grains can be used to start a fresh ferment but with the first ferment, add the mixed berries to the liquid and again secure with a muslin cloth for 12-24 hours. I normally leave the second ferment in a cooler place so not to encourage too much further fermentation. Otherwise it may taste a little vinegary! I drain the berries into a cap top glass bottle using a small funnel with the small sieve placed on top. I like to leave the bottle in the fridge over night and better still for a few days before drinking as it creates a very nice fizzy drink. When you open the cap to enjoy, you get a nice popping sound! If it tastes flat and sugary, re-check your temperature and conditions. It can take a bit of time for the grains to adapt to their environment so don’t be disheartened if you don’t have success the first time. Just discard and try again.
Tips: Keep some grains in the fridge in a sugar/water solution to rest them. Rotate the grains every 4-6 weeks to give them a break. If you find that your grains look a little soggy or slimy, it’s time to give them a rest. Make sure you feed the resting grains but leave them dormant in the fridge.
To learn more about fermented foods and how to prepare and flavour kefir water, please visit;
This is a good troubleshooting resource also.
Don’t be tempted to use honey or other alternative sugars. I use organic raw cane sugar. Remember this is what feeds the grains and encourages the fermentation. The ginger and lemon add a nice flavour. I add the molasses and mejadool date for more minerals. buy my mason jars and glass bottles from IKEA as shown in the picture. My sieve, funnel and muslin cloths I buy from Lakeland.
Warning! As this is a fermented drink it does contain a small amount of alcohol. I advise not to give more than 4 oz of kefir water to your children and not at all to children below the age of 2.