Moon mother elixir, a pregnancy mocktail : ginger kombucha, rose, and hibiscus herbal infusion

• Produce

  • 20 oz Ginger kombucha, organic
  • 2 tbsp Hibiscus petals, Dried
  • 2 tbsp Nettle, dried leaf
  • 2 tbsp Raspberry, dried red leaf

• Condiments

  • 3 tbsp Cane sugar or honey, organic

• Liquids

  • 1/2 tbsp Rosewater

• Other

  • 2 tablespoon dried oatstraw

Found on localmilkblog.com

Ingredients

• 3 sheets kombu
• 6 cups spring water
• 2 cloves crushed garlic
• 1 thumb size knob of ginger, roughly chopped
• 6 tablespoons red miso
• 1 tablespoon ponzu
• 1 tablespoon red chili paste (like sambal oelek)
• dash of toasted sesame oil
• 1 cup sliced shiitake mushrooms (or other mushroom)
• 1/2 cup chopped silken tofu
• 1 cup chopped kale (or other dark, leafy green)
• 2 chopped scallions for garnish
• 4 servings cooked soba noodles
• 4 soft boiled eggs
• togarashi powder or sesame seeds & chili flakes to garnish

Directions

• To make dashi broth put the kombu in the water, and bring it to a simmer over medium low. This should take about 20 minutes; do not allow it to boil or it will become slimy & bitter. Once it comes to a bare simmer, remove kombu with a slotted spoon.
• Add crushed garlic and roughly chopped ginger. Simmer an additional 15 minutes. Remove with a slotted spoon.
• In a small bowl mix 6 tablespoons of miso until dissolved. Add 1 tablespoon of ponzu, chili paste, and a dash of toasted sesame oil. Return to dashi broth.
• Bring broth to a bare simmer and add mushrooms, tofu, and kale. Simmer a minute or two.
• Place soba in bowls and ladle soup over the noodles. Top with an egg & a sprinkling of togarashi or a mixture of sesame seeds and chili flaked.