The Primal Blueprint Cookbook (46 page)

Pour the mixture into any appropriately sized glass, ceramic, or stainless steel container or yogurt maker, cover, and keep undisturbed at 105–115°F up to a maximum of 24 hours. Keep in mind, too high a temperature will kill the bacterial culture; too low of a temperature will prevent the activation of bacterial enzymes.

When culturing is complete, store in covered container in the refrigerator. Coconut yogurt has a thinner consistency than dairy milk yogurt; it’s great for drinking like kefir or making smoothies. If yogurt separates, stir to remix. For thicker yogurt, strain yogurt through a paper coffee filter or a clean flour sack fabric towel. Save the liquid strained off to use in smoothies or cool beverages to add enzymes, probiotic bacteria, and vitamins.

Most of the fluid our body needs comes from the foods we eat, but sometimes, a tall, refreshing beverage is exactly what your body craves. Water is always a great choice, but it can get a little boring, especially if you’re trying to break an addiction to soda or fruit juice. When you want something more, turn to this chapter before you turn to drinks filled with sugar and caffeine.

Herbs, fruits and spices add loads of flavor to drinks and can have both an invigorating and calming effect. From lemongrass to mint and juicy, antioxidant-rich berries, the beverages in this chapter offer an array of flavors without adding unnecessary sugar.

A favorite herbal tea with a unique and exotic flavor that can be served warm or cold.

INSTRUCTIONS:

Trim off lower bulb of lemongrass stalks, peel the first few layers, then cut and smash the stalks with the side of knife blade, or simply use your hands to twist and snap them open to release the “juices.”

Bring the stalks to a boil in water and cover. Remove from heat and let it steep for twenty minutes. At this point, you can add a touch of real sugar or honey for some sweetness, but you can leave it out. We prefer this stuff chilled, but you can drink it hot.
Optional:
add fresh mint leaves.

Remember easy-peasy Sun Tea Iced Tea? You put the tea bags in a jar of tap water and set it in the hot afternoon sun to “brew” into iced tea? Guess what—brewing tea in the warm sun can breed an illness-causing bacteria, Alcaligenes viscolactis. Try this cooler technique instead—the refrigerator temperature inhibits mold and bacteria growth and it’s just as easy as making Sun Tea. Try two or three tea varieties together, such as black tea, green tea, and mint tea, for a refreshing twist. Consider including a floral note, such as one teaspoon of organic lavender buds with green and mint teas.

While the tea needs to soak for at least 6 hours or overnight to be fully flavored (time depends on the tea variety and amount of water to tea ratio), the chilled tea doesn’t become too tannic or strong like hot brewed tea can if the tea leaves are steeped too long.

On average, about 4 tea bags will make 1 to 1.5 liters of tea, but different tea blends will brew stronger than other (hibiscus flower tea seems to brew faster, for instance). Experiment with tea amounts and varieties to find your favorite version.

INSTRUCTIONS:

If using tea bags, just clip the tags together to the lip of the container and fill with cool or room temperature water. Steep in refrigerator or on counter (do not do this in hot weather or tea may mold). Remove tea bags when tea is desired strength. After brewing, store tea in the refrigerator.

A favorite farm-to-table restaurant,
The Linkery
in the North Park neighborhood of San Diego, serves this simply flavored water complimentary to all tables. The wait person was happy to share the embarrassingly simple recipe, but we think you’ll agree the presentation is attractive and the taste is extremely refreshing.

INSTRUCTIONS:

In a clear glass pitcher or water bottle, steep sage leaves for several hours. It’s that simple! Leaves will stay fresh for several days, so refill the refrigerated container with water as needed to keep a continual supply of Sage Water ready for sipping.