Peppermint Tea

1 c. dried Peppermint leaves

1 quart Boiling Water

1/2 c. Agava or Honey

Put the peppermint in a quart jar and fill to the top with boiling water. Let it sit for about 1 hour or more. Strain the peppermint out and add the agava or honey. Then pour the quart jar into a gallon jar and fill with cold water.

Makes 1 gallon

Kombucha Tea

Kombucha Tea

Bring 3 1/2 quarts of Water to boil, remove from heat. Add approx. 1 1/4 c. Sugar, and 2 T. of Tea Leaves, or three Tea Bags. Use at least 1 T. or Bag of Black Tea ... you can also use Green Tea, and Herb Tea to flavor.

Once tea is cool, pour into a gallon jar. Add approx. 1/4 c. kombucha Tea, and one kombucha mushroom. Cover with a cloth, and let sit for at least seven days in a warm place.

After seven days, remove mushrooms from the jar, and strain tea into another jar. You can let it sit at room temperature for a day, and then refrigerate. Put the mushrooms in a small jar of tea in the refrigerator, or use to start another batch of tea.

Baba Ganouj

(Roasted Eggplant Dip)

3 Eggplants

1 T. Sea Salt

2 cloves Garlic, mashed

juice of 4 to 5 Lemons

1 c. Tahini

2 T. Olive Oil

dash of Cayenne Pepper 

Puncture the eggplant in a few spots and bake in a 375° F oven for 1 hour or until the skin is wrinkled and eggplant in tender. Let it cool. Puree eggplant in a food processor. Add remaining ingredients and process until smooth. Place in a bowl and decorate with a sprinkle of cayenne pepper. Serve on bread, chips or crackers. Makes about 2 cups.

Angel Eggs

12 Eggs

Mayonnaise

Yellow Mustard

Salt

Dill Relish (opt.)

Paprika (opt.)

Dill Weed (opt.)

Boil eggs 12 minutes. Cool eggs. Remove the shell and cut in half long ways. Take yoke out, place in a bowl. Mash yokes, add salt, mustard, relish and about 2 or 3 tablespoons mayonnaise. Mix, tasting and adding more ingredients as need. Put the mixture back into the eggs and sprinkle paprika and dill on top. Makes 24 eggs.