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Beverages Recipes

Fruit Smoothie

Fruit Smoothie
  • 1 cup sliced strawberries
  • 1/2 cup sliced banana
  • 1 1/2 cups plain low-fat yogurt
  • 1 cup orange-pineapple juice
  • 1/2 teaspoon Simply Organic Vanilla
  • 2 cups crushed ice
  • Simply Organic Ground Cinnamon
  • Simply Organic Ground Nutmeg

Show Directions

1. Place all ingredients except cinnamon and nutmeg into a blender. Blend until smooth. Pour into serving cups and sprinkle with the cinnamon and nutmeg.

Suggestions. Frozen fruit can be used in place of fresh fruit. Substitute mixed berries or other fruit of choice for strawberries. Flavored Yogurt can be substituted for plain yogurt. For a thicker smoothie, reduce amount of juice to ½ cup. Use your favorite juice in place of the orange-pineapple juice.


May Wine

May Wine
  • 1 bottle organic white wine
  • 1 bottle organic sparkling wine or champagne
  • ½ cup dried organic Sweet Woodruff (Galium odoratum)
  • ½ cup organic strawberries, sliced or whole

Show Directions

1. Combine dried Sweet Woodruff with the bottle of white wine, cover tightly, and place in a refrigerator. Allow to steep overnight. Fresh Sweet Woodruff may be used, but dried is preferable because the flavor and aroma increase when the herb has dried. Before serving, strain out the Sweet Woodruff and pour the infused wine into a punch bowl, carafe, or other glass or ceramic serving vessel.

2. Add the bottle of chilled sparkling wine or champagne and garnish with strawberries. Feel free to further beautify the beverage with fresh Sweet Woodruff or edible and herbal delights from your garden. Fresh Violets, Rose petals, Lemon Balm, or sprigs of Lavender are especially captivating and delicious!

3. Serve in wine glasses or champagne flutes. Ice may be added if desired.

A note of caution: Sweet Woodruff may produce headaches and other toxic effects if high doses are consumed or if it is used long-term.


Teatulia Chai

Teatulia Chai
  • 4 bags Teatulia Tulsi (approx. 4 heaping tbsp.)
  • 4 cups water
  • 3-4 green cardamom pods (1 tbsp. ground cardamom)
  • 1/4 inch thinly sliced ginger
  • 1 bay leaf
  • 1 cinnamon stick
  • 20 cloves
  • 1/2 tbsp. fennel
  • 1/2 tbsp. whole peppercorn

Show Directions

1. Bring all ingredients except the tea to a boil. Take off burner and let steep for 15 minutes. Add tea and seep for another 5-7 minutes. Strain and add sweeter and milk of choice. Enjoy!


Hot Spiced Cider

Hot Spiced Cider
  • 2 quarts fresh apple cider
  • 8 cinnamon sticks
  • 1/2 teaspoon while cloves
  • 1/8 teaspoon ground allspice
  • 1/4 cup sugar
  • peel of 1 lemon (yellow part only)
  • 1 slightly beaten egg white
  • organic sugar

Show Directions

1. Bring first six ingredients to a boil. Reduce heat and simmer 5 minutes. To frost the mugs: Place 1 egg white into a small bowl and beat until slightly frothy. Dip the rims of 8 mugs or heat-safe glasses into the egg white and then the sugar.

2. Strain cider into mugs or heat-safe glasses. Place cinnamon stick into each glass to garnish. Serve immediately.


Cafe Vermont

Cafe Vermont
  • A double shot of Fair Trade organic espresso
  • 1 ½ tablespoons, or to taste, of organic maple syrup
  • Steamed organic light cream - enough to bring to the rim of the cup
  • Whipped organic cream

Show Directions

1. Steam or gently heat the light cream and stir in the maple syrup.

2. Brew the espresso into a heated mug or glass and pour in the light cream and maple syrup mixture.

3. Top with a dollop of the whipped cream, and drizzle with a bit of maple syrup.


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