Creamy Matcha Iced Tea

Nathalie / 30th Novmeber 2019

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

Nathalie / 3rd April 2019

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

First ferment
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

Second ferment
1/4 cup frozen mixed berries

First ferment

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.

Second ferment

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.

Pistachio moon mylk

Nathalie / 27th November 2019

Makes 2 small cups as pictured

1 tsp organic matcha powder
1 tbsp raw honey

1 pitted date

1/2 cup pisatchio (soaked for 6 hours)
1/2 tsp ceylon cinnamon

1/4 tsp ground cardamom

1/4 tsp ground tumeric

3 cups of water

Optional ;

Pinch of saffron strands

Rinse the pistachios, after soaking and add to a blender with 3 cups of water.   Add all the ingredients, apart from the saffron if using  and blend for  30-60 seconds.  Add the mixture to a small pan and heat over a moderate temp. until you reach the desired temperature.  Sprinke over the saffron strands if using. 


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