Beverages

Vegetable Broth

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By Irene Hayton

This broth is very simple to make. See this month’s Comment by Dr. Matsen, “Two Quick Ways to Tune up the Kidneys,” for more information on why you may need to drink vegetable broth.

  • 2 stalks celery, including leaves, chopped
  • 2 carrots, peeled and chopped
  • skin of 2 potatoes
  • 4 cups (1 l) filtered water

Combine all ingredients in a medium saucepan, bring to a boil, then reduce heat and simmer, covered, for 30 minutes. Strain and enjoy. Keep any extra broth in a sealed glass jar in the refrigerator.

Ginger Tea

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By Irene Hayton

This recipe can easily be doubled and leftover tea can be stored in a sealed glass jar in the refrigerator and heated as needed. See this month’s Health Tip for more information on the health benefits of ginger.

  • · 1 tablespoon (15 ml) peeled and thinly sliced fresh ginger
  • · 2 cups (500 ml) filtered water

Place the ginger and water in a small saucepan and bring just to a boil. Reduce heat and simmer gently for about 20 minutes. Makes 2 servings.

Chai Tea

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By Irene Hayton and Carol Song

This recipe uses green tea instead of the traditional black tea. See this month’s Health Tip for information on the health benefits of green tea. 

  • 4 cups filtered water
  • 2 green tea bags
  • 1 teaspoon (5 ml) vanilla extract
  • 2 cinnamon sticks or 8 pieces cinnamon bark
  • 10 green cardamom pods
  • 10 whole cloves
  • 1 star anise flower or a piece of licorice root
  • ½ inch (1 cm) slice of fresh ginger
  • pinch stevia powder

Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Taste and add more stevia if needed. Add low-fat milk, soy milk or rice milk to taste.


Mock Mocha

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By Irene Hayton

Mock Mochas are a healthier choice than the commercial hot chocolate mixes that are loaded with sugar and additives and the caffeine-laden mochas you get in your local coffee shop. This quick-to-make drink will help to satisfy those cravings for something sweet and chocolaty (just be sure to make it only a ‘once-in-a-while’ indulgence). The sweetness is provided by natural sweeteners, stevia and Chicolin™, and the chocolate taste comes from unsweetened cocoa powder. Cocoa contains antioxidants, so it does have some health benefits; it’s the sugar and fat that are added to cocoa to make chocolate that make it an unhealthy choice.

  • 1 tablespoon (15 ml) unsweetened cocoa powder
  • 1 tablespoon (15 ml) herbal “coffee” substitute, such as Bambu, Caf-Lib, or dandelion blend (these are available in health food stores and some grocery stores)
  • ¼ teaspoon (1 ml) stevia/Chicolin™ mixture, or to taste (see Eating Alive II for more info on stevia and Chicolin™)

For each serving, put the above ingredients in a mug and mix well with a spoon to blend. Add 1 cup (250 ml) boiling water and stir well. Add milk, soy milk, rice milk, or almond milk to taste, if desired. Alternatively, you can heat up the milk of your choice (about 1 cup/250 ml) and use it instead of boiling water. Add more of any ingredient to suit your taste.