Of Switchel and Shrub

Let’s talk about beverages. Water is life. It’s wonderful, but sometimes it’s a little plain and boring. Commercial soda is full of high-fructose corn syrup and who knows what other poisonous chemicals and preservatives. Coffee is sumptuous, but I don’t want to be constantly wired. Something like a cocktail might be nice, but I don’t drink alcohol. Fruit juices are tasty, but I’m trying to limit the amount of sugar I consume. What is a seeker of taste to do?

I’m on a quest to create modern versions of old-world tonic beverages—switchel, shrub, amuse bouche, tonic. My guiding principle is to use natural, minimally-processed, and healthful ingredients.

Water
Cold water is nice, but…

Start with the basics

I’ve been juicing a lot of lemons lately. The vitamin C they contain is beneficial, and they taste so good.

Fresh Lemons
Fresh lemons

I’m also a big fan of these three roots: ginger, onions, and garlic. Turmeric (not pictured) is nice, too.

Back to My Roots
Getting back to my roots

Put it all together

Here is some gingerade I made by boiling some chopped fresh ginger in water, then straining it through a coffee filter and sweetening it lightly with honey. It’s refreshing either hot or cold. Sometimes I’ll make a brew using various combinations of the aforementioned roots.

Fresh Gingerade
Fresh gingerade

Every week I juice about six or seven lemons, add the juice to a glass jar, top it off with apple cider vinegar, shake it up, and put it in the refrigerator. Both of these liquids are surprisingly sweet on their own, so no extra sweetener is required. I start my day by downing a few sips right from the jar. Occasionally I’ll cut it with a little bit of water or plain seltzer.

Vinegar and Lemon
Apple cider vinegar and fresh lemon juice

Commercial alternatives

My initial inspiration for this flavor-quest came from the discovery of a few products I liked, that I found at my local greengrocer. Fire Cider is not for the weak of stomach. It’s hot! It contains the juices of peppers, lemons, garlic, onions, and other spices in a base of apple cider vinegar. It’s also not cheap, so I figured it would be more economical to make something comparable on my own.

Fire Cider
Fire Cider

Switchel—which contains apple cider vinegar and ginger—is a tasty treat. But there’s a fair amount of sugar added, so I don’t indulge in this very often.

Cide Road Blueberry Switchel
Cide Road organic switchel

And then there’s coffee

This doesn’t need much elaboration. It’s a daily staple, but the older I get, the more I find that I want just one really good cup in the morning, before moving on to tea and other drinks throughout the day. Neither my stomach nor my nerves can handle office-grade swill any more. I buy green coffee beans (seeds of the coffee cherry, technically) and roast them myself at home.

Of all the variables in coffee making (freshness of roast, bean origin, preparation technique, darkness of roast), I’ve found freshness of roast to be the most important in terms of the flavor and “aliveness” of the coffee.

Personally I like to mix half Ethiopian Yirgacheffe beans and half Columbian beans. I roast them just shy of the oily stage. Pretty dark, but still “dry.”

How about you? What are your favorite homemade beverages?

Making Homemade Almond Milk

A short film about making almond milk at home.

Homemade almond milk is delicious and nutritious. It doesn’t contain all the unnatural chemicals and preservatives that commercial boxed almond milk does. It’s easy to make, so I thought I would make a little movie to document the process. You soak a cup of raw almonds in water overnight, rinse them, then purée them in a blender for a few minutes with a pinch of sea salt and a dash of vanilla. Then you strain the mixture through a nut milk bag into a container. Store it in the refrigerator and use it as you would milk. That’s really all there is to it.

The reason I use raw unpasteurized almonds is that they are alive and full of healthful natural enzymes. You could sprout these almonds and grow trees from them. The U.S. Food and Drug Administration (FDA) requires almond producers in the U.S. to pasteurize or steam their almonds, so I buy almonds that are imported from Spain. (Incongruously, the FDA allows food producers to poison the American food stream with obesity-causing high-fructose corn syrup and all manner of artificial preservatives, growth hormones, and pharmaceuticals, so I question that agency’s authority where it comes to natural foods and food safety.)

It is my sense that live organic almonds obtained from a reputable source (a small grower that takes care in its farming practices… or a TREE) are a safe bet. I haven’t had any problems with them so far. If you are in doubt, consult your doctor, or simply use pasteurized raw almonds.

Almond skins contain an enzyme-inhibiting substance that keep the almond from prematurely sprouting. This same substance makes it hard for some people to digest almonds. Fortunately, you can soak the almonds overnight and rinse them to neutralize and remove that substance.