Common Purslane Is A Perennial Superfood Plant

Wow, I learn something new every day! I’m a city girl, and don’t know much about botany. Outside of well-known plants, I’m clueless. I did not know the following existed until last week! Here’s what I learned ...

Common purslane (Portulaca oleracea) is exceptionally easy to grow and naturalized all over the world. It’s very adaptable in all climates, though it thrives in warm, sunny, and dry conditions. Somewhat invasive, it is a highly resilient, drought-tolerant succulent that grows as a weed in nearly all soils, preferring well-drained, sunny spots. It is a summer annual in cooler zones and a perennial in warm climates.

If you’re as ignorant as I am, you might be tempted to remove it from your backyard or cracks in your concrete and toss it into the garbage, but no, you shouldn’t! Here’s why:

Common purslane is a nutrient-dense superfood. It is packed with omega-3 fatty acids (the highest amount of any land-based plant), along with high levels of vitamins A, C, and E and minerals like magnesium, calcium, iron, and potassium.

Its high levels of Omega-3 fatty acids reduce inflammation in the body, the risk of strokes, and support a healthy heart. Its high content of antioxidants supports immunity and skin health. Its mineral richness supports bone health and regulates blood pressure. The plant also contains small amounts of vitamins B1, B2, B3, folate, copper, and phosphorus. This nutrient-dense powerhouse is low in calories at 16 calories per 100 grams. Studies indicate it also helps reduce insulin and blood sugar.

Purslane is a tasty weed that is categorized as a leafy green vegetable. It has a slightly salty and tart taste, and just like spinach or watercress, you can toss it in salads or on sandwiches. Mix it into grilled vegetables or add to stews.

Calorie for calorie, purslane is one of the most nutrient-dense foods on earth! It may look like a weed, but looks are deceiving! Now that I know what a common purslane is, I want to grow some in a flower pot. I’m curious to taste it. How about you?

One note of caution: If you find purslane in your neighborhood, be sure it hasn’t been sprayed with chemicals before eating it.

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Greek Yogurt Reese’s Cups

Both photos: Instagram here

I've been making my own version of Reese’s Peanut Butter Cups for years, sometimes for Christmas. I have never actually made cups, but I spread my mixture of peanut butter, eggs, and sugar onto a cookie sheet, bake it, top it with a melted block of chocolate, and then cut it into squares to eat. Delicious, here’s that recipe. 

There’s an entirely new recipe floating around the internet that I recently tried. Per serving, it has more grams of protein, no sugar or eggs, requires no baking, so it's faster and easier to make ... the reason I wanted to try it. There are too many uploads of the recipe to know who originated it ... and I tweaked the ingredients myself to improve it. Many of the posters use powdered peanut butter and protein powder, which I do not stock. A few add maple syrup. I think it's tasty without additional sweeteners. Another change I make is adding a tad of milk to the melted chocolate because after the chocolate melts, it re-hardens during the refrigeration stage, and you don’t get an even amount of chocolate with each bite. Making a chocolate ganache spreads more evenly and maintains its consistency as a chocolate topping. So the following is my version of the recipe, which is ultra satisfying:

Greek Yogurt Reese’s Cups

Ingredients:

2 cups of plain Greek yogurt

4 tablespoons of crunchy peanut butter

1/4 cup of dark chocolate chips (or any chocolate you have)

1 tablespoon of milk, then add drops if needed

Optional: Sugar, dark bown sugar, honey, or maple syrup to taste. I omitted the sweetener.

Directions:

1) Soften the peanut butter in a microwave, then stir the Greek yogurt into it. If you buy peanut butter powder and/or protein powder, feel free to use them, but the recipe also works with just peanut butter. Add sweetner if using it. Pour into 2 dessert dishes.

2) In a separate bowl, combine your chocolate and milk and toss into a microwave to melt, then stir to make a ganache and spread over your 1st yogurt peanut butter mixture.

3) Refrigerate for 30 minutes or longer. Makes two 1-cup servings.

This recipe is good for eating a healthy sweet as a lunch, which is how I ate it. There are days I don’t want a lot of lunch or a fussy lunch with a lot of cleanup, so this recipe is a keeper. Try it too if you wish!

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Breakfast Oatmeal Carrot Apple Cake

We violated this cake before I knew I’d post a photo of it.

I tweaked a recipe for a (no fat, no flour, no sugar) healthy cake because had I not done so, it would have been a big, uneditable glob of gooey mess. There is no way you can make a fluffy cake with just fruit, applesauce, and oatmeal. Oatmeal will always be chewy, and not in a good way, if you transform it from cereal to cake! Moreover, cake is not good with zero sweetness. Still, I was intrigued by the recipe. Life is not always an either-or situation! Sometimes you can eat a no-compromise, full-out, high-calorie cake, and at other times you might choose to eat a little healthier. IMHO, you’ll want a real carrot cake when hosting dinner guests; to satisfy a dessert craving, or on your birthday ... and the following Oatmeal Carrot Apple Cake for a Sunday breakfast:

Breakfast Oatmeal Carrot Apple Cake

oatmeal flakes, 2 cups ground in a food processor (Grinding makes oatmeal finer and less chewy because it absorbs more moisture.)

1 cup unbleached all-purpose flour

1/4 cup sugar

1 teaspoon baking soda

3 eggs

1 teaspoon lemon juice (Lemon juice, vinegar, or buttermilk are 3 ingredients that causes baking soda to rise.)

1 cup applesauce

1 cup milk

2 small apples, shredded (about 1 cup)

1 cup carrots, shredded

1/2 cup walnuts

1/4 cup raisins (I add to keep a sheet cake moist for extra days.)

1 teaspoon of vanilla extract

1 teaspoon of pumpkin spice (or the equivalent of cinnamon, nutmeg, ginger, cloves and allspice)

Butter to grease the baking pan.

Directions:

1) Mix all ingredients in a mixing bowl, one by one. I stirred with a fork.

2) Thickly butter a 9” by 9”  square baking pan. There’s no other fat in the cake!

3) Pour and spread the cake batter, then pop it into a preheated 350 degree F oven. Bake for about 30 minutes.

4) Remove the cake from the oven and let it cool for about 10 minutes before removing it from the pan.

Low-Fat Cream Cheese Frosting

Ingredients

4 ounces (1/2 package) cream cheese

About 2 cups (or more) of powdered sugar

1 teaspoon vanilla extract

Directions:

1) Mix and keep adding powdered sugar until you get the desired thickness.

2) Spread on top of the cake.

So what did I add to the Facebook recipe?: Flour, sugar, milk, lemon juice (your cake won’t rise without it), raisins, butter for the pan, and a low-fat cream cheese frosting. Whoever posted the original recipe did not make the cake. If they had, they wouldn’t have ended up with cake! You don’t have to be a professional baker to know it.

What motivated me to make this recipe was ... I had all the ingredients in my pantry, and a bowl of oatmeal didn't sound all that appealing. This is how my senior mom and I are eating our oatmeal this Sunday morning. A close enough 2nd to real full-fat carrot cake to be tasty. Good texture like carrot cake. Breakfast oatmeal, our way!

I’ll leave 2 links below for traditional and flakier carrot cakes to eat, not for breakfast but as dessert.🥕

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Milk Street’s Stir-Fried Cumin Tofu

Photo: Milk Street

Take a look at what I’m making for dinner tonight! Often, I have a packaged block of tofu in my refrigerator. It’s a no-fuss protein that rarely spoils, and usually I toss cubes of it into my sesame noodles to make the dish more substantial. Tofu makes quick meals in less than 30 minutes!

So how thrilling to come across another fast meal that uses totu! Cumin is a strong spice, but when used in the right amount, it’s super tasty. I love cumin on roasted carrots, among other foods. In this dish, we’ll use cumin and red pepper flakes to spice what is, on its own, flavorless tofu.

The recipe featured on a 2022 episode of Milk Street was shared with Katu here. Check out both websites. I love watching Milk Street episodes. For our convenience, I’ll also put the recipe below. If only linking, it might disappear one day, and as a reader of online content myself, I appreciate not having to click, click, click just to see a recipe:

Milk Street’s Stir-Fried Cumin Tofu

Ingredients:

3 tablespoons soy sauce, divided
2 tablespoons balsamic vinegar, divided
Kosher salt and ground black pepper
14-ounce container firm OR extra-firm tofu, drained, patted dry, halved lengthwise, then cut crosswise into 1/2-inch-thick planks
1/4 cup cornstarch
3 tablespoons grapeseed or other neutral oil, divided
1 medium yellow onion, halved and thinly sliced
4 teaspoons cumin seeds, lightly crushed OR 2 teaspoons ground cumin
4 medium garlic cloves, minced
1/2 teaspoon red pepper flakes

Directions:

In a pie plate or shallow bowl, stir together 1 tablespoon of the soy sauce, 1 tablespoon of the vinegar, and 1/2 teaspoon each salt and black pepper. Add the tofu and toss to coat. Let stand at room temperature for at least 15 minutes or up to 1 hour. Pat the tofu dry in the pie plate. Sprinkle with the cornstarch and toss to coat, gently pressing to adhere.

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until shimmering. Add the tofu, distributing it in an even layer, and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown on the second side, another 3 to 4 minutes. Transfer to a paper towel-lined plate; set aside. Wipe out the skillet.

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the onion and cumin; cook, stirring occasionally, until the onion is charred in spots and slightly softened, 3 to 5 minutes. Add the garlic and pepper flakes, then cook, stirring, until fragrant, 30 to 60 seconds. Add the tofu, remaining 2 tablespoons of soy sauce, remaining 1 tablespoon of vinegar, and 2 tablespoons of water. Cook, stirring often, until the liquid has evaporated, about 1 minute. Off heat, taste and season with salt and black pepper.

Debra’s Tweaks:

I’ll either tenderize broccoli florets or mixed vegetables (green beans, carrots, corn, and peas) to toss into the dish after the onions are charred. Perhaps I’d also make brown rice as a side for a complete dinner. This would also make a delicious dinner if you had a dinner guest over, by adding a glass of wine and a cheese platter while they wait for this main course to arrive on the table!

Fast food never has to be junk food!

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Milk Street’s Three-Seeded Beer Pretzels

Photo: Milk Street

While still living with my parents, I used to make bagels. I got the recipe from a tiny paper recipe book I bought at a drugstore for 25-cents. After moving to Manhattan, I never had to make bagels again! Soft pretzels are kind of like the cousins of bagels as they’re made much the same way. There’s nothing better tasting than a fresh soft pretzel! For some reason, in Manhattan, a soft pretzel is much more expensive (costing $10 - $16) compared to a bagel (at $1.25 - $2.00). There are more bagel manufacturers than soft pretzel makers, so less competition may determine its price.

With simple ingredients, baking pretzels isn’t hard, but it takes time. Over the weekend, I watched Christopher Kimball’s Milk Street make Three-Seeded Beer Pretzels and then googled the recipe for guidance. If requested, I’ll remove the recipe, but it’s on the internet, and I’ll also link it to Milk Street’s website.

Ingredients for Milk Street’s dough:

4 cups (548g) bread flour (plus more as needed)

2¼ tsp instant yeast

2¼ tsp table salt
¾ cup amber ale or lager
⅔ cup water
2 tbsp salted butter, cubed and softened
1½ tbsp barley malt syrup (or molasses)

For Boiling: ⅓ cup baking soda

A pot of water

Topping Seed Mixture: 1 large egg white, beaten

2 tsp flaky salt, ¼ cup raw pumpkin seeds, ¼ cup raw sunflower seeds, 2 tbsp caraway seeds

Milk Street’s Directions:

1) In a stand mixer with a dough hook, mix flour, yeast, and salt. 

2) Add beer, ⅔ cup water, butter, and syrup. Mix on low for 2 minutes, then medium for 6–7 minutes until smooth and shiny.

3) Cold Fermentation (Optional but recommended): Cover and refrigerate for 8 to 24 hours for better flavor.

4) Shape: Divide dough into 10 pieces (approx. 95g each). Roll each into a 26- to 28-inch rope and shape into a pretzel. Place on parchment-lined baking sheets misted with oil.

5) Rise: Let shaped pretzels rise for 15–20 minutes until slightly puffy.

Preheat oven to 450°F.

6) Boil: Bring 3 quarts of water and baking soda to a simmer in a large pot. Boil pretzels for 30 seconds, then return to baking sheets.

7) Top and Bake: Brush with egg white, slash the "belly" of the pretzel with a knife, and sprinkle with the seed mix and flaky salt.

8) Bake: Bake for 14–16 minutes at 450°F until deeply browned, rotating sheets halfway through.

Debra’s Tweaks:

I only used 2 cups of bread flour to make 6 pretzels. Lacking beer, the 3 types of seeds, and barley malt syrup, I substituted sourdough starter, Everything Seasoning, Himalayan salt, and dark brown sugar. I simply stirred my dough ingredients together with a long handle of a mixing spoon, then proofed the dough in my oven for 6 hours and kneeded it until elastic. After the boiling step #6 and rolling it out, the forming the pretzels, I sprinkled the tops with Everything seasoning and salt (sans egg white). I baked my pretzels at 400 degrees F for 15 minutes without rotating the baking sheet. It worked! My pretzels were very tasty, so feel free to make the recipe your own! As far as shaping the pretzels on my 1st try, well, a couple were elephant man pretzels in appearance. Practice makes perfect.

BTW, have you ever wondered how pretzels got their shape?

According to legend, 7th-century monks (in Italy or Southern France) created pretzels as treats, pretiola (Latin for "little rewards") for children who were learning their prayers. The shape was twisted to resemble arms crossed in prayer with 3 holes in the twist to represent the Holy Trinity. Also called bracellae ("little arms"), eventually the savory pastry spread throughout Europe, becoming brezel in German, and later on, German immigrants brought pretzels to America.

Hot out of the oven, homemade pretzels are as delicious as fresh vendor pretzels! I’d only made as many as you can eat since they lose moisture after tossing them into the freezer. The next day they were still good, but not quite as good. 🥨

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9 Tips To Curb Hunger

As we age, it gets tougher to maintain the slender bodies of our youth. I do the best I can, but with each decade of life, I have accumulated a few extra pounds. Our metabolism slows, making it easier to put on weight and harder to shed those pounds.

A woman I went to school with rides bicycles for miles and miles and miles to burn calories, and only eats one meal a day. I’ve known daily joggers, too, but I don’t have the time or desire for hours and hours and hours of exercise. Walking 20 blocks or riding a stationary bike for 30 minutes is what I can sustain.

I’ll accept the inevitability of a few extra pounds, and yet I won’t let myself go completely; therefore, I must eat less food. Moreover, I also don’t wish to rely on drugs to suppress my hunger. So how do I control my appetite?

Here’s what I do to maintain a healthy body weight by curbing hunger:

1) Eat enough protein in each meal -- 30 grams or higher.

2) Drink a cup of skim milk with dinner. It keeps me full longer. 

3) Mostly eat 3 meals a day. If not hungry for breakfast or lunch, I may skip one of them, but usually I do eat a modest breakfast and lunch, and a dinner containing a protein, a starch, and vegetables. Another friend of mine only eats 2 meals a day, but usually I need 3 meals, and a small snack at night.

4) When hunger strikes in between meals, I see if drinking hot coffee or tea with skim milk quells my hunger pangs. Lately, I’m also trying Haymaker's Punch in between meals.

5) If all else fails, I’ll eat 1 or 2 pieces of fruit -- an apple, orange, pear, or banana, which I consider free food on days I’m hungrier. A carrot, celery stalks, bites of leftover cooked butternut squash or green beans, 5 - 10 almonds or walnuts, or a few Saltine crackers sometimes work as after-dinner snacks.

I cut up fruit and top it with nuts.

6) I avoid processed food and eat real food. It tastes better and is more filling.

7) I limit how often I eat carbs per day and usually save them for dinner. Eating lots of carbs a day only whets my appetite, yet doesn’t stifle my hunger.

8) I never eat sweets mindlessly anymore. Sweets are always a planned treat, like birthday cake, Christmas cookies, or Halloween candy. Sugar isn’t healthy for anybody. Especially as we age, we must limit our intake of sugar for health and weight reasons. As it turns out, the less sugar we eat, the less we crave. Outside of planned treats, I’ll only take 2 bites of a sweet.

9) Avoid lunch clubs with overweight people. Meet for coffee, walks in the park, or to discuss books. Don’t surround yourself with folks who live to eat often at pricy restaurants, but with people who eat to live and have healthier ways of socializing. Such meals are too rich and high in calories. You’d be wasting your time and money by not indulging when restaurant-hopping. Don’t put yourself in a position where it’s a mainstay activity instead of a special occasion like a family birthday or anniversary. It also helps to have a small, contained family, in lieu of 10 siblings.😛

I wish it weren’t so, but our metabolism changes, and so must what, how much, and when we eat. It’s a shame we have to put so much thought into eating, isn’t it? Unfortunately, we do!😣 

How do you control your appetite to maintain an acceptable (if not your youthful) weight?

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Homemade Dale’s Marinade

This week I’m doing back to back food blogs. Two homemade marinades I’ll use this year for beef follow. One is a homemade version of Dale’s Marinade, a recipe that is floating uncredited around the internet. Another combines Homemade Dale’s Marinade Sauce with Montreal Seasoning to tenderize beef or pork. Dale’s marinade sold in stores is inexpensive to buy, however many cooks already have all the ingredients at home to simply make it. 

Homemade Dale’s Marinade

Ingredients:

1 Tbsp ground ginger

1 tsp onion powder

½ tsp garlic powder
½ tsp paprika
2 Tbsp apple cider vinegar

1/4 teaspoon sugar or golden syrup
1 cup soy sauce
1 cup water

Directions:

Combine all ingredients in the Vitamix container. Blend on medium for 30 seconds until fully combined. (I didn’t use a blender. Easy to whisk the mixture with a fork.)
Use immediately as a marinade or sauce, or store in the fridge for 1-2 months.

The 2nd Marinade Sauce uses Montreal Seasoning so here’s a recipe for that --

Homemade Montreal Seasoning

Ingredients:

2 tablespoons coarse black pepper

2 tablespoons paprika or smoked paprika

2 tablespoons kosher salt

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons whole coriander seeds

2 tablespoons dried dill

2 tablespoons red pepper flakes

Combine all dry ingredients and store in an airtight contrainer.

Now let’s combine the two. (It's what I used to make a 2-pound London Broil steak. Btw: Top Round London Broil steak, one of my favorites, is a cheaper cut of beef. Why? Because it’s lean with no fat (or marbling like more tender cuts). But with braising, the meat becomes so tender and tasty, and I love how I never have to trim fat or grisle off the steak.) --

 Dale’s Marinade with Montreal Seasoning

Ingedients:

1/4 cup Dale’s Marinade

1/4 cup of Worcestershire Sauce

2 tablespoons of vinegar

1/2 cup of olive or vegetable oil

1 tablespoon Montreal seasoning

Directions:

Marinade your meat for 24 hours to tenderize, and you’ll be able to cut it with a fork.

It looks like I’ll start marinading this year. How about you?

Candidly, beef with pototoes and vegetables is a favorite meal. Still, my family eats less meat and more vegetarian meals than once upon a time, and yet it’s hard for us to totally cut beef, chicken and pork out of our diets. We consider the environment, aging, and the health recommendations of doctors, then make sensible adjustments in efforts to live balanced, healthy and responsible lives. If you can’t eliminate, cutting back is beneficial. Enjoy!

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2 Mediterranean Diet Recipes From Facebook

Photos and recipes by Emily Smith here and below

When I happened upon these two recipes on Facebook, they made my mouth water! I’m sharing them for several reasons: I plan to make them. My blog is my recipe keeper! They’re quick and easy to prepare with simple ingredients, and most of all they’re healthy and filling. I also appreciate that the FB page I’m pulling them from is transparent, not making it difficult to find the recipes. I dislike having to provide my email or click off the page to get recipes. This page seems to just want to share recipes, so check it out for healthy meal ideas!

🍕🌮🍕🌮🍕🌮🍕🍕🌮🍕🌮🍕🌮🍕🍕🌮🍕🌮🍕🌮🍕

Says page administrator Emily Smith: "Craving pizza but sticking to keto? Try these cheesy Pepperoni Pizza Quesadillas for a deliciously guilt-free treat!”

Cheesy Pepperoni Pizza Quesadilla (Made it. Like✅)

*What you need*

- 2 large low‑carb tortillas (or regular flour tortillas)

- ½ cup shredded mozzarella (or a blend of mozzarella & cheddar)

- 10‑12 pepperoni slices

- 2 Tbsp pizza sauce (sugar‑free) – optional

- A pinch of Italian seasoning – optional

*How to make it*

1. Heat a non‑stick skillet over medium heat.

2. Lay one tortilla flat, spread the sauce (if using), then sprinkle the cheese, pepperoni, and a dash of Italian seasoning.

3. Top with the second tortilla.

4. Cook 2‑3 min per side, pressing gently, until the cheese melts and the tortillas are golden‑brown.

5. Slice into wedges and serve with extra sauce for dipping.

Enjoy that melty, pizza‑and‑quesadilla mash‑up in under 10 minutes! Let me know if you want a low‑carb twist.

Recipe #2 --

3 Ingredient Cottage Cheese Pizza

*What you need*

-1 cup of cottage cheese (full fat, small curd)

- 1 large egg

- ½ cup shredded mozzarella (or your favorite cheese)

*How to make it*

1. Pre‑heat oven to 400 °F (200 °C). Line a baking sheet with parchment.

2. Mix cottage cheese and egg until smooth. Spread into a thin circle (about 8‑inch).

3. Top with mozzarella (and any other low-carb toppings you love).

4. Bake 15‑18 min, until the crust is golden and cheese melts.

''Enjoy a protein-packed, low-carb pizza! Let me know if you want topping ideas.’’

🍕🌮🍕🌮🍕🌮🍕🍕🌮🍕🌮🍕🌮🍕🍕🌮🍕🌮🍕🌮🍕

For questions or topping ideas, go to Emily Smith's FB page, which is linked. I topped the Pepperoni Pizza Quesadilla with chopped onions, green peppers, mushrooms and red pepper flakes. Oooh, how delish!

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Don’t Buy Pricey Shrinking Snacks

My weakness isn’t sweets but savory snacks, namely salty, spicy, greasy snacks. If I choose wisely like French fries, occasionally I can eat them for dinner. On the other hand, potato chips are so light and airy, many of us can consume pounds of them without thinking. SunChips, Nacho Corn Chips and Spicy or Nacho Tortilla Chips are other favorites. 

Nowadays I rarely buy chips because the quantity in a bag shrunk to a point it’s not worth hauling them home anymore. We’re lucky if a $6 bag contains 7 ounces. I mean, it’s enough for me, but what will the rest of my family eat?😛 What we get in a bag for the increased price makes buying chips no longer worth it. Personally, I feel ripped off!

When I was a toddler around 2 - 3 years old I remember my father buying potato chips that came as huge twin bags in a box. You got a lot of crispy potato chips that a family could share. I googled the cost. Over the length of 2 decades (around 1955 - 1975) they sold for 25 cents - 99 cents at A&P. A one-serving bag sold for 5 cents - 25 cents over the years. As I write this blog, I realize it was my Dad who got me hooked on salty snacks at a very tender age, but, I digress!

I want to thank all the major chip manufacturers for helping me kick my habit! The prices at grocers and Target for very small quantities of chips means they are no longer in my cupboards torturing me like a bag of crack would a cocaine addict.

According to the U.S. Bureau of Labor Statistics, the average price for a 16-ounce bag of chips in 2014 was $4.27. By the end of 2024, it was $6.32. The price hikes are partially, due to inflation. The researchers must have rounded the quantity up because I never see 16-ounce bags of chips at a supermarket!

When quantities shrunk while prices rise, at some point we, consumers, must say no to stop the insanity! Nowadays we can buy 5 pounds of Russet or Idaho potatoes for the cost of a personal bag of chips!

Instead of chips, I’m bringing home pizza plus am baking french fries brushed with olive oil, or making baked potatoes loaded with extra sharp cheddar cheese, chopped onions, lettuce, beans, and salsa.

Whoever thought that eating bags of chips would one day break the bank! It’s disappointing to say the least!!

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Have You Heard Of Haymaker’s Punch?

Photos: iStock

Haymaker’s Punch is a homemade hydration drink familiar to Colonial Americans that throughout the years farmers continued to drink during long hot days of working out in their fields. Also called Switchel, its benefits in addition to hydration are electrolyte balance, aiding digestion, boosting antioxidants, probiotics, and energy, plus managing blood sugar. It’s easy enough to make:

Haymakers Punch

Ingredients:

4 cups of ice cold water

3 tablespoons apple cider vinegar (I think organic has a better taste, so I’ve switched.)

1 tablespoon lemon juice

1 teaspoon dried ginger (or juice)

3 tablespoons of sweetener - Use honey, dark brown sugar; or Stevia to taste, i.e., whatever you like.

Optional: Sparkling water to top it off. Try 1 to 3 parts.

Directions:

Toss all the ingredients into a pitcher. Mix thoroughly and chill for a couple of hours for flavors to marry (as chefs say) before serving.

The Old Farmer’s Almanac recipe of Haymarker’s Punch is here. More old-fashioned natural hydration drinks are here.

Cocktail: FC-here

So I tried it. Although I don’t dislike it, I think it’s an acquired taste. For such as old drink that goes back 250+ years, it’s new to me! 

Healthier than soda, better tasting than lemon and hot water or vinegar and water (2 morning drink fabs). It has a tang but I don’t taste vinegar as much as ginger and lemon, so its more like a ginger-lemon ale. 

Sometimes we want a drink that is more than plain ole water, so I’m willing to give it a few tries. Certainly, I don’t hate it, and it may grow on me. How about you?

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