TONICS & TEAS TRADITIONAL AND MODERN RECIPES, BOOK REVIEW…

If, like me you like the taste of different teas then it is worth reading “Tonics & Teas Traditional and Modern Recipes that Make You Feel Amazing”, by Rachel De Thample so you can decide which ones are healthier for you.

With over 141 reviews and most giving 5 stars this book is definitely one for your table.

Everyone knows that chamomile tea is the answer to a good night’s sleep, that lemon tea is an invigorating way to start your morning and that ginger tea can settle your stomach. But did you know that Jamu Kunyit, a ginger and turmeric tonic, is the Balinese equivalent of ‘an apple a day’ to ‘keep health problems at bay’?

Herbal medicinal vinegars can be antifungal, antibacterial and antiviral as well as helping fight respiratory infections, coughs and bronchitis; and adding black pepper and coconut oil to any turmeric drink can help your body reap the benefits more effectively.

Author, Rachel de Thample has gathered a collection of the best of these ancient drinks and traditional remedies, along with a few modern spins, offering tips on how to best build them into a busy lifestyle.

Organised into three chapters, she covers Tonics such as Dairy Kefir, Beet Kvass, Nettle Tonic and Ginger Shots; Teas such as Grasshopper Tea, Spice Route Tea, Armenian Herbal Tea and Afghan Pin Chai, plus delicious and beneficial Drinks such as Elderflower Cordial, Amazake and Kombucha. This eclectic mix of natural brews is the perfect way to give your body a healthy boost.

Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of Less Meat, More Veg (Kyle Books) and FIVE (Ebury), and has served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. She lives in Crystal Palace, London, where she has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market and the Edible Garden. Rachel is currently running preserving courses at River Cottage in Devon, runs seasonal Market Table pop-up dinners and writes for The Simple Things and Locavore magazines.

‘This charming little book offers recipes for remedies from kombucha, kefir and medicinal vinegars to herbal teas and my favourite “immune powerhouse”, elderberry syrup with echinacea and ginger. Rachel alleviated her achy joints with turmeric in golden chai, while her mother’s high blood pressure was quickly reduced by drinking a potent probiotic drink made with beetroot and whey.’ –The Mail on Sunday

This eclectic mix of natural brews is the perfect way to give your body a healthy boost.

It would make a great present for anyone who needs a tonic. A great little book that makes foraging fun especially when a lot of ingredients are probably already growing in your own garden, like rose petal, rose-hips, herbs and dandelion roots. So many great recipes, you won’t know which one to try first.

CELEBRATE NATIONAL PICNIC WEEK 19th-27th JUNE, WITH SOME STRANGE BUT DELICIOUS SANDWICHES TO MAKE…

Here are TEN tasty but different sandwiches to make to celebrate National Picnic Week from 19th-27th June, 2021.

BRIE, BACON AND CRANBERRY SAUCE...

Brie, bacon and cranberry is a coffee shop fixture that you may have tried before, although those unfamiliar may dubious to try it. The creaminess of the brie, the saltiness of the bacon and the sharpness of the cranberry may seem like an odd match, but together the flavours and textures in this filling all work wonders. This sandwich is best served toasted as it causes the brie to melt. For a more festive take, you can even swap out the bacon for roast turkey.

PRAWNS, AVOCADO AND CHILLI JAM...

Prawns and chilli jam is a classic Thai pairing that can also be turned into a tasty sandwich filling. Adding avocado to the mix can help to offset the spiciness and make it altogether more wholesome. You can buy fresh shellfish and add a pinch of pepper to turn this into a gourmet sandwich. Try mixing the prawns and chilli jam beforehand so that the flavours all mix.

HAM AND PINEAPPLE

If you’re a fan of Hawaiian pizza, why not try this topping in sandwich form? Grilled ham is the best option to use with pineapple, although you can also use bacon or roast pork. You can even put swiss cheese in the sandwich and grill it to help meld the flavours.

SPAGHETTI  BOLOGNESE…

Got some leftover spag bol? This could make a scrumptious sandwich filling for the next day’s lunch. You can also use leftover lasagne, ravioli or any other mince-based meal. Serve this with a thick bread or baguette that won’t get too soggy from the bolognese sauce.

AVOCADO, MOZZARELLA AND TOMATO

This trio of flavours is popular in Italy, with ingredient reflecting a colour in the Italian flag. Whilst it’s tasty enough on its own, you can also put it with some flatbread for a tasty sandwich. For add zing, you can also add some balsamic vinegar. 

CHORIZO, EGG AND SALSA...

Known as Choripan, this spicy combination hails from Argentina. It often just consists of chorizo sausage and chimichurri salsa, but many people also like to throw an egg in there to give it that added dimension. This filling is great for when you’re fancying something fiery.

PEANUT BUTTER, CELERY AND RAISIN…

If you’re vegan or looking for a healthy but wholesome option, this unusual sandwich could be just what you need. It may sound like a monstrosity on the surface, but actually, the flavours harmonise well.  The peanut butter and celery gives it a creaminess but also a crunch, whilst the raisins add a subtle sweetness.

MARMITE-GLAZED STEAK SANDWICH

Rump steak, brushed in Marmite and layered with chutney, rocket and dolcelatte, makes for a seriously indulgent savoury lunchtime treat.

MOZZARELLA & SALAMI PICNIC BAGUETTE…

A perfect sandwich for a summer picnic. Filled with salami, spinach, basil, pesto and mozzarella.

PHILLY CHEESECAKE

Pile steak, onion, peppers, cheese, ketchup and mustard into rolls to make these American-style Philly cheesesteaks.

Source: Good Food, Olive Magazine,