I'm a big fan of lemon-flavored anything. When I was a small girl I was obsessed with the delicious lemon pie my grandma made (I called it "linen pie" apparently).
But I also have loved fresh, real-made Lemonade for all the years of memory. One year my Grandmother (who made the "real" thing with lots of fresh-squeezed lemons and white sugar and ice) helped me set up a lemonade stand on the sidewalk beside my Grandpa's little tire shop on a sweltering hot day in dusty small-town Saskatchewan. At some point a whole truck-load of road workers pulled up (I mean the box of the truck was full of hot, sweaty, shirtless laborers), bought more lemonade than I had sold all afternoon with one fell-swoop, and then drove away with all of my Grandmother's glasses. Needless to say, the stand closed down at that point.
In my front herb garden I have a group of Lemon Balm plants (more like bushes by the middle of the summer). I generally do little more with the balm than occasionally crush it between my fingers for the intoxicating citrus scent. A little research on the Internet shows that this prolific Lemon Balm has lots of great herbal benefits including a calming, soothing effect, both emotionally and on the digestion (can be used for colicky babies), and may be healing for Herpes and possibly Alzheimer's.**
So, I thought to myself, why not capitalize on the intense lemon-y qualities of the Lemon Balm and make up a tasty Lemonade using it. The Lemon Balm-Ade Recipe follows:
- 4 ripe, juicy Lemons OR 2 Lemons, 2 small, juicy, seedless organic Oranges
- 1/2 cup fresh Lemon Balm leaves
- 1/2 cup Sugar OR for sugar-free, 1 tsp. organic Stevia powder
- 2/3 cup boiling Water
- 2 1/2 cups Water
- Ice (optional)
Click for the rest of the recipe.
RECIPE FOR PEPPERMINT-CHOCOLATE ALMOND MYLK
stevia instead of sugar syrup (the usual way to make it), but you are welcome to use your favourite sweetener. I also prefer to use high quality,ingestible therapeutic-grade (food-grade) Peppermint essential oil , but again, you might prefer regular Peppermint extract (I would recommend 'organically grown') or maybe even a juice made from your own garden peppermint (that would be the ultimate!).
1 Qt. (4 C.) Almond Mylk (homemade is best-- click on the link to see how easy and economical and yummy and healthy it is to make almond mylk)
4 T. organic CACAO POWDER
2 drops Peppermint Oil (must be edible)
OR 1/2 tsp. organic PEPPERMINT EXTRACT
Combine all ingredients in blender and blend until fully combined and smooth.
**You can read more about this at the WebMD site (including possible side effects and drug interactions-- I'm not a medically-trained professional, so advise you to consult with your favourite wellness professional before trying any of the herbal recipes on the Juicerless site.)