Happy Urban Dirt

With the “dog days” of summer upon us, the heat can seem relentless. On sizzling days, there’s no better way to chilly down than with a refreshing, icy drink. Here’s a list of the perfect, cooling summer drinks, made with organic ingredients straight from your garden or local wild places.

The following excerpts have been adapted for the web.

Thistle Root Chai Tea (Iced)

WITH Wild Weed Wisdom by Katrina Blair

“We add thistle roots to our homemade chai tea. With the addition of honey and homemade cashew milk, this local healing drink is popular with people of all ages. The taste is delicious and piquant but with the added mineral-rich grounding ingredient that only thistle can provide.”

Ingredients

• 2 cups fresh thistle root, chopped
• 1 cup cashew nuts
• 1/2 cup of honey
• 4 cups of water
• 1 teaspoon of cinnamon
• 1 teaspoon cloves
• 1 teaspoon cardamom
• 1 teaspoon of nutmeg
• 1/8 teaspoon cayenne pepper
• 1 inch piece of ginger

Procedure

1. Blend all ingredients until polished, then strain through a kitchen strainer or nut bag to achieve a finer consistency.
2. Serve with ice on a sizzling day.

Lemon Purslane Elixir

WITH Wild Weed Wisdom by Katrina Blair

“Purslane is considered one of the most nutritious plants on Earth. It is exceptionally prosperous in dietary fiber, vitamins and minerals. Purslane is 92 percent water, making it an ideal hydrating food. When water is included in our food sources, we have access to the best water available.”

Ingredients

• 1 cup purslane
• Juice of 1 lemon
• 2 tablespoons of honey
• 5 glasses of water

Procedure

1. Blend all ingredients and, if desired, strain the pulp.
2. Otherwise, enjoy this soothing internal elixir for optimal health benefits.

Mallow and hibiscus icy soup

WITH Western Art and Ecology Center Cookbook

“Mallow is a beneficial summer herb found in summer gardens almost everywhere in America. The root is deeply moisturizing on a sizzling summer day, as is the hibiscus flower, prosperous in vitamin C. Hibiscus flowers or ‘Jamaica’ can be found in Mexican grocery stores.”

Serves 4-6 people

Ingredients

• 2 quarts of water
• 1/4 cup dried or 2/3 cup fresh, scrubbed mallow root
• 1/3 cup dried hibiscus flowers
• Sweetener to taste

Procedure

1. To icy brew herbs, add mallow and hibiscus to water and cover. (If you are using whole, dried stevia leaves as a sweetener, add them here as well.)
2. Leave to steep overnight until the infusion becomes a sturdy concentrate.
3. Strain and compost the used herbs.
4. Add honey, sugar or prepared stevia concentrate (if using), to taste.
5. If you prefer a icy drink, chill it in the fridge until served or add ice.

Fruit acid

WITH Heal Your Gut Cookbook by Hilary Boynton and Mary Brackett

“This is a great way for our daughter to incorporate a little more fruit into her diet. The fermentation process removes much or all of the sugar in the fruit.”

Enough for 1 quart

Ingredients

• 1 cup organic fruit (fresh or frozen)
• 1 inch fresh ginger, peeled (optional, but I usually add it to my fermented foods because it’s very good for digestion)
• Filtered water
• A pinch of sea salt
• 1⁄2 cup whey

Procedure

1. Place the fruit and ginger in a quart jar, filling it about a quarter of the way full.
2. Add filtered water to the top of the jar, a pinch of sea salt and whey.
3. Close the jar tightly and leave it on the kitchen counter at room temperature for 2–3 days or until the lid is tight. Turn it upside down a few times a day. This is an anaerobic process, so be sure to keep the lid closed.
4. Depending on the temperature, the fermentation of kvass may take a little longer. You will see tiny bubbles start to form; this means it is fermenting and the pressure in the jar is increasing. Check the lid carefully to make sure whether you can press it or not. If it fails to do this, it usually means that the kvass is fermented and ready to drink.
5. If you want, you can strain the fruit or add it to the drink. The kvass will last about 1 week in the fridge.

Maple and Mushroom Martini

WITH Edible landscapes with a touch of permaculture by Michael Judd

“The magic in this mushroom martini is vodka with mushrooms. It may not sound appealing to some, but you have to try it. Mushrooms and vodka combine so smoothly and can have a tonic effect – magic for the soul and body.”

Enough for 1 drink

Ingredients

• 2 ounces of vodka with mushrooms
• 3/4 teaspoon maple syrup
• 5-6 drops of bitter orange
• 1/2 tablespoon freshly squeezed lemon juice
• 1 pinch of aromatic bitter essence

Mushroom vodka

• 1/4 cup dried chanterelles or fresh mushrooms of your choice
• 1 glass of vodka

Procedure

1. Mix the ingredients in a jar, close and set aside for about 3 days.
2. Tension.
3. If you are using fresh mushrooms, you will need more, so fill the jar and pour in vodka.
4. Mix all of the above ingredients in a shaker or jar with ice. This drink has a mushroom flavor with a hint of maple sweetness, balanced by tart lemon juice and bitter additives.

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