Marcelle Rogers - A Tasty Vegan Table

Welcome to My Kitchen

Cooking and eating brought our family together each evening, and now brings us together each birthday and each Christmas to share and laugh and live. The plant-based meals we enjoy preparing and eating passes on more than a collection of recipes, they teach the next generation a way to live.

Fruit & Herbal Infused Water Recipes

Fruit & Herbal Infused Water Recipes

Fruit and herb water recipe suggestions:                      

- slices of lemon with lemon thyme /lemon verbena /lemon-scented geranium

- herbs like flowering rosemary sprig, dill fronds, sage leaves, oregano sprig, mint with violas

- strawberries and melon slices with basil leaves                

- pineapple and mango slices with mint leaves and sliced fresh ginger             

- blueberries with cucumber or orange slices

- raspberries and lime or peach slices with basil leaves                                                            

- kiwi and orange slices with basil leaves                                                                             

How long to infuse:

  • lemons and limes - squeeze, stir, sip and serve immediately, the white piths of citrus rinds can be acrid, so remove citrus slices after about 2 hours

  • soft fruits like watermelon, mango, kiwi - infuse quickly and go to mush if left too long

  • berries, peaches, pineapples - tolerate longer soaks without falling apart or going bitter, but can be removed for a lighter more subtle flavour

  • heartier fruit and vegetables like apples, celery, carrots - need an overnight infusion

Size to cut fruit and vegetables:

  • for fast, flavourful infusions - slice thinly. thinner slices have more surface area and seep and permeate into to water faster

  • for longer infusions - cut slightly thicker cuts. Larger slices don’t go mushy or disintegrate, withstand longer soaks and still infuse their flavour into water

Infusing herbs:

  • gently bruiser press the herbs to help release the essential oils in the stems and leaves

  • tear the leaves before infusing to help release the flavours

Water temperature:

  • cold water - allows the flavours to develop slowly and more robustly

  • lukewarm water - allows for a faster fruit-infused water. steep for 2-4 hours before serving with ice

  • cold water with ice - this slow steep in the refrigerator up to 12 hours, gives a more rounded infusion

Health benefits:

·       Consuming herbs may help to prevent and manage heart disease, cancer and diabetes, and may help to reduce blood clots and provide anti-inflammatory properties.

 

FRUIT & HERBAL INFUSED WATER BASE RECIPE

Makes 1 litre

 

4 cups (1 L) bottle spring water

fresh fruit, sliced to required size

herbs, torn and bruised

ice in ice bucket for very hot days

Pour the spring water into a glass jug, add the sliced fruit and herbs, and chill in the refrigerator for the required hours while the flavours infuse. See above for advised times.

Mushroom Roulade

Mushroom Roulade

Rhubarb, Carrot & Ginger Slice

Rhubarb, Carrot & Ginger Slice