Created by fermentation, probiotics can improve gut health, boost the immune system and alleviate stress and anxiety. Following a brief introduction to the ingredients and equipment needed, the 60 fermented drinks in this collection use either a starter culture to create kefirs such as Strawberry Ginger Water, or natural yeasts and bacteria combined with fruit for options including Blackberry Vanilla Tepache or Pineapple Ginger Soda.
Superfood Juices and Smoothies
Over 100 Recipes for All-Natural Fruit and Vegetable Drinks with Added Super-Nutrients
Written by a nutritional expert, this book includes over 100 colourfully illustrated recipes, starting with a guide to the basics of juicing and the virtues of superfoods like baobab, chia seeds or wheatgrass. The drinks, which include homemade yogurt and dairy-free nut milks, are organized by type, whether they are for energy enhancement, detoxification or other health and beauty purposes.
The Life of Tea
A Journey to the World's Finest Teas
‘The taste and experience of pure nature, with all its exquisite flavours and aromas, are at the heart of the enjoyment of tea.’ For this spectacular three-part ‘Journey’, the authors, a documentary photographer and a tea expert, first went in search of the tea plants and the process from ‘earth to cup’, then explored the finest tea mountains of China, Japan, India and Sri Lanka and, finally, sought out the cultural world that has developed around tea drinking.
Kew's Teas, Tonics and Tipples
Inspiring Botanical Drinks to Excite Your Tastebuds
With recipes including Oatmeal Posset, Chilli Hot Chocolate, and The Walled Garden (a cocktail made with rose water), along with short essays on topics such as tea drinking, bitters and fennel, and reproductions of botanical art, this colourful celebration of drinks, the plants used to make them and their history, comprises contributions from the ‘Kew community’, including Bob Flowerdew on making cider and Sarah Heaton on ‘drinking garden herbs’.
A Drink for the Devil
After petroleum, coffee is the most traded commodity in the world, with over 7 million tonnes produced annually. By 2015, when this book was written, Britain had more than 20,000 coffee shops, and the sector was still growing. This book records the history of what a pope called ‘the Devil’s drink’, the rise of the coffee house in 18th-century Europe and the global industry today.