- 8 cups filtered water
- 1/2 cup dried hibiscus flowers (1-1/2 ounces)
- 1/3 cup mild raw honey, plus more to taste
- 1/2 cup strained fresh orange juice
- 4 teaspoons fresh ginger juice (see below)
- Bring water to a boil in a large pot over high heat. Add hibiscus flowers, cover pot, reduce heat to low, and simmer for 10 minutes. Remove from heat and strain into a large bowl. Compost the flowers. Allow to cool for 5 minutes, before stirring in the honey. Cool to room temperature; stir in orange, and ginger juices. Pour into jars or glass bottles, and chill before serving. Stored in the fridge, it will keep up to a week.
To make ginger juice, finely grate fresh, unpeeled ginger root and place it in your palm. Squeeze over a cup or small bowl to extract juice. To get 4 teaspoons, you will need about a 2-1/2-inch piece of fresh ginger root.
More Whole Food Recipes from Amy Chaplin• Soaked Oats and Chia Recipe
• Quinoa Beet Salad Recipe
From At Home in the Whole Food Kitchen by Amy Chaplin, © 2014 by Amy Chaplin. Photographs © 2014 by Johnny Miller. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA.
With her love of whole food and knowledge as a chef, Amy Chaplin’s will inspire you to eat well at every meal. At Home in the Whole Food Kitchen (Roost Books, 2014) is filled with naturally gluten-free, vegetarian recipes that anyone will love. The following recipe for a Hibiscus Infusion looks beautiful in a glass and is a great addition to any party.
You can purchase this book from the Mother Earth Living store: At Home in the Whole Food Kitchen.
Here, marinated red beets are tossed with plain cooked quinoa; I love the way they add vibrant, rich color and blood-building nutrients to plain cooked grains and find myself adding them to brown rice and millet too. I have used this beet-stained quinoa base for many different salad variations, adding cooked chickpeas, chopped dill, or parsley and roasting vegetables I have on hand like sliced carrots, sweet potatoes, or other root vegetables and tossing them in too. It’s a terrific make-ahead salad; just bring to room temperature and top with feta, garlic-chili mixture, and beet greens right before serving. Speaking of beet greens, this salad is a great way to use up any you may have left from buying beets by the bunch. If they’re not available, you can use Swiss chard or another dark, leafy green, or simply serve the salad without greens.