SWEET BEET JUICE

I love the earthy flavor of beets. But when paired with the sweet sour flavor of a pineapple, it’s out of this world! This juice is earthy, sweet, and spicy with a deep red color that will leave you wanting more.

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SWEET BEET JUICE

Prep time: 5 minutes

Author: Envi Eats

Serves: 1

INGREDIENTS

  • 1 large/2 small red beets
  • 1/4 fresh pineapple (~1/2 cup roughly chopped)
  • 1 knob ginger
  • 3-4 collard green leaves

INSTRUCTIONS

  1. Rinse the beet and collard greens well, and peel the beet. Prepare the fresh pineapple by removing the core and cutting the skin off.
  2. Juice the fruits and veggies in a juicer. If you don’t have a juicer, blend or food process the ingredients until smooth, and strain through a clean, thin dish towel.

 

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MY GO-TO GREEN JUICE

It’s green.

It’s packed with nutrients.

It’s easily absorbed into the body.

It’s GREEN JUICE!

 

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I make this specific green juice almost everyday. This juice plus a handful of raw seeds and nuts makes my mind and body feel energized first thing in the morning. It also feels pretty good to have 2-3 servings of veggies already eaten before noon!

MY GO-TO GREEN JUICE

Prep time: 5 minutes

Author: Envi Eats

Type: Juice, Beverage

Serves: 1

INGREDIENTS

  • 1 cucumber
  • 3-4 collard green leaves
  • 1 lemon (peeled)
  • 1/2 pear or green apple
  • 2 stalks celery
  • 1 knob ginger

INSTRUCTIONS

  1. Add each of the washed veggies and fruits to a juicer. Add more fruit for sweetness, more cucumber or celery for a veggie punch, or ginger for bite.
  2. Alternatively, if you don’t have a juicer, blend the ingredients together until smooth, scraping down the sides as needed. Filter using a thin, clean dish rag, or drink as is.

 

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COLD BREWED COFFEE

I love cold brew. Oh, I LOVE cold brew.

It’s less acidic that brewed coffee (the oils in the bean aren’t released since there is no heat involved), is more concentrated in flavor and caffeine content, and tends to have brighter, truer coffee flavors.

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It’s also extremely easy to make, and only takes 18-24 hours!

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And it’s zero waste! I always use a glass jar and freshly ground coffee (in a 100% recyclable package). Kuma coffee puts out some of my favorite single-origin beans, and they do an excellent job roasting. I usually have a bag on hand at all times!

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COLD BREWED COFFEE

Prep time: 5 minutes

Fridge time: 18-24 hours

Author: Envi Eats

Type: Beverage

INGREDIENTS

  • Filtered water
  • Freshly course ground coffee

INSTRUCTIONS

  1. Scoop the course coffee grounds into a jar and add filtered water in a ratio of 7:1 (water to coffee).
  2. Put a lid on the jar and shake gently. Place in fridge for 18-24 hours (it should look like 3rd photo above at this point).
  3. After 18-24 hours have passed, remove the jar from the fridge and strain the grounds from the cold brew liquid. I typically use a reusable cheese cloth or clean dish towel for this.
  4. Enjoy as is, over ice, with flavor additions, or watered down (as this is concentrated relative to regularly brewed coffee!).
  5. Keep seal in the fridge for up to a week.

 

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CLASSIC MOSCOW MULES

IT’S MULE SEASON!

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Purchasing ginger beer from a grocery store can be expensive, and the packaging is over the top (glass AND cardboard). Beyond that, I haven’t found a store bought ginger beer that balances ginger bite with sweetness. Because of this, I have opted to start homebrewing ginger beer!

It’s cheap, produces zero waste, and is customizable.

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CLASSIC MOSCOW MULES

Prep time: 30 minutes

Fermenting time: 24-36 hours

Author: Envi Eats

Type: Beverage, Cocktail

Serves: 8

INGREDIENTS

HOME BREWED GINGER BEER
  • 8 cups water
  • 1 lemon, juiced*
  • 1/4 cup freshly grated ginger
  • 1 tsp baking powder
  • 1 cup sugar
  • 1 tsp dry yeast
SPICY SIMPLE SYRUP
  • 1 cup water
  • 1 cup honey (or other natural sweetner, such as agave or cane sugar)
  • 1 knob ginger
MOSCOW MULE
  • 1 cup home brewed ginger beer
  • 1/4 lime, juiced
  • 2-4 tbsp honey simple syrup
  • 2 ounces vodka
  • Fresh lime wedge for garnish

INSTRUCTIONS

  1. Add 4 cups of water, the juice of one lemon, 1 teaspoon of baking powder, and 1/4 cup of grated ginger to a pot and bring to a full boil. Once boiling, reduce the heat to medium and add the sugar, stirring to dissolve it. After the sugar dissolves completely, add the rest of the cold water (4 cups), and allow the mixture to cool completely.
  2. Once the mixture has reached room temperature, stir in the yeast and cover the pot with a towel. Allow the yeast to rise in a dark, undisturbed place for 2-3 hours.
  3. Add the mixture to a 64 oz growler, or to any 2-liter container, making sure to leave a few inches of head space for the carbonation to occur.** Store the bottle(s) in a cool, dark place for 36-48 hours, occasionally checking the the brew for carbonation build-up. You’ll know when the ginger beer is fully carbonated when you hear a hissing noise.***
  4. Store the ginger beer in the refrigerator to chill and to significantly slow down carbonation.****
  5. For the spicy simple syrup, cut ginger into matchsticks, and combine all ingredients in a small pot. Boil over high heat, then reduce to low, and simmer for 5 minutes. Pour the reduced simple syrup into a glass jar for serving.
  6. To make a single Moscow Mule, add 1 cup of ginger beer, 1/4 of a freshly squeezed lime, spicy simple syrup (use more for a sweeter drink), and 2 ounces of vodka to a copper cup full of ice. Garnish with a lime wedge.

NOTES

*I typically use 1 Meyer lemon, but any lemon will work great.

**Carbonation occurs as a byproduct of metabolism when yeast consume sugars and oxygen. Using an air-tight container for carbonating will trap the CO2 byproduct in the ginger beer, making the resulting beverage fizzy.  By leaving a few inches of head space in the container, the built up CO2 in the ginger beer will have a place to escape once the pressure in the bottle is released. Too much head space will lead to an uncarbonated beverage, and too little head space will likely make the bottle explode.

***CAUTION: bottles will explode if left to carbonate for too long. As CO2 is produced by the yeast, it will carbonate the liquid. Once pressure is reduced (by twisting the cap), the CO2 will be released from the ginger beer in the form of tiny bubbles. If the ginger beer is over carbonated, the liquid could explode from the container when the pressure is released. WHEN RELEASING PRESSURE FROM THE CARBONATING BOTTLE, DO NOT POINT THE CAP AT YOUR FACE, AS IT COULD PROPEL FROM THE BOTTLE AT A HIGH SPEED. I suggest always releasing pressure over the sink, in the off chance that the beverage is over carbonated.

****Metabolism speeds are greatly reduced in cooler temperatures. By placing the bottle in the refrigerator, you will essentially be stopping yeast metabolism, thus halting carbonation.

Ginger beer recipe adapted from The Roasted Root.

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