Have you heard about the Scarborough Fair? Most probably have from the popular mid-century Simon + Garfunkel track.
I actually made this recipe several years ago, and completely forgot this post this. I began spending much time in nature, admiring the vibrant green ferns and trees of late summer. I found this bright green 1960's dress all while continuously hearing The Scarborough Fair song, and discovering how to grow my own food. With the inspiration of all things green and herbal....I decided to make Scarborough Fair potatoes to ignite a sort of "medieval healing" vibe of consuming more herbs with the powerful potato. 
"Parsley, Sage, Rosemary and Thyme"
Life in 2021 is challenging, and it's going to become more challenging especially in the world of health. Americans have this "distaste" for potatoes, blaming it for being unhealthy, but fails to realize a culture who constantly deep fries potatoes removes all or any nutritious value from the food.
Potatoes are packed with fiber and the compounds: flavonoids, carotenoids and phenolic acids, which act as antioxidants in the body by neutralizing potentially harmful molecules known as free radicals. 
"Never underestimate the healing power of a quiet moment in a garden."
Many vintage dresses & items available for purchase on my Etsy shop, The Elizabethan Closet. For more vintage items, let's connect above on the Instagram account!
Scarborough Fair Potatoes
Total Time: 30-40 minutes Ingredients: 6 cups of fingerling potatoes, washed and halved (or white skinned potatoes) 3 tbsp olive oil 1/4 cup fresh parsley, chopped 1/2 tbsp fresh rosemary, chopped 2 sprigs thyme, leaves removed from stems salt to taste Topping 4 sage leaves 4 springs of thyme 1 stick rosemary Directions: Preheat oven to 400 degrees, and grease a baking sheet. Prep the potatoes and the herbs. In a mixing bowl, mix the potatoes, herbs, olive oil and salt. Since sage is a strong flavor, I put that herb on top, but if you like it, chop 1-2 leaves and mix it with the potatoes. Once mixed, spread on the greased baking sheet. Dab a little oil on your hands and rub it on top of the leaves/stalks of herbs and place the herbs on top of the potatoes. Bake for 30 minutes, or longer if needed. Remove from oven once edible and slightly crispy. Let's Connect! Check out my other potato-based recipes below!
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The battle versus chemicals, GMO's and artificial preservatives have been in a "war" for several decades. Some people advocate for it, others don't. Much research has been proven over time to show that glyphosate have caused much damage to human health and sadly, much of the public doesnt realize how detrimental it's been to our health.
What is Glyphosate?
Glyphosate, a synthetic herbicide patented in 1974 by the Monsanto Company and is the active ingredient in Roundup-branded herbicides, and the herbicide used with “Roundup Ready” genetically modified organisms (GMOs). Bayer now owns Roundup and since its initiation more than 19 million pounds of Roundup has been sprayed by farmers, landscapers, gardeners across the world, with twenty-percent of that share sprayed within the United States.
According to theUS Right to Know website, "Herbicide tolerance is the most prevalent GMO trait engineered into food crops, with some 90% of corn and 94% of soybeans in the U.S. engineered to tolerate herbicides, according to USDA data. A 2017 study found that Americans’ exposure to glyphosate increased approximately 500 percent since Roundup Ready GMO crops were introduced in the U.S in 1996."
Now According to the Popular Science website, after a litany of studies and many lawsuits, Roundup has been proven it's main ingredient is carcinogenic and supposedly by 2023 the Bayer formula will change its formula.
Why Should I Be Concerned?
The world, but specifically America has been indoctrinated by so much marketing and a junk-food culture, there is a sense of ignorance or naivety in understanding how chemicals hurt the body.
Most think that because the market has approved such items, that it must be okay, or healthy or good to consume. Many And yet anyone who questions these things made by modern are deemed "pseudoscience" freaks, when given that the planet has grown, healed and evolved through its own natural intelligence throughout the last several thousands of years. As someone who's lived in Australia (twice), India and Germany, these countries had more strict food regulations or bans on certain chemicals. They also didn't suffer from as many health epidemics like America. Now that the world is becoming more Americanized, health issues / epidemics is becoming more "normal." Numerous health reports and studies have shown how glyphosate has affected human health as well as environment issues like how glyphosate affects honey bee hives and it's sensory input. In the 2019 study, "Effects of the Herbicide Glyphosate (GLY) on Honey Bee Sensory and Cognitive Abilities: Individual Impairments with Implications for the Hive, states, "GLY negatively affects associative learning processes of foragers, cognitive and sensory abilities of young hive bees and promotes delays in brood development. An integrated approach that considers behavior, physiology, and development allows not only to determine the effects of this agrochemical on this eusocial insect from an experimental perspective, but also to infer putative effects in disturbed environments where it is omnipresent. The study cites 85 references, some of which also state that glyphosate affects the micro biome of the bees. Medical Doctor, Dr. Zach Bush, has stated that glyphosate is the cause of leaky gut and gut micro biome issues. His research shows leaky gut caused by glyphosate. Every person tested in his clinic tested positive for glyphosate in their urine. The blood brain barrier also becomes leaky when exposed to glyphosate residue. Throughout his research and time of creating chemotherapy he found a different path into medicine and a connection between the changes in the micro biome and cancer. In an interview with Salon.com, the author asks, "What do you know that this chemical does to the human body?" Dr Bush replied, "The first thing it does is act as an antibiotic in the soil and in our gut, and so this molecule is taken up into our food. So, it's not something you can wash off. It's actually in the flesh of the tomato, corn, soybean, whatever it hits. And so, it's integrated in that water structure, and as it hits your gut microbiome [it] acts as an antibiotic to kill the microbial diversity in your intestines. We now know [this] is the beginning of chronic disease, many chronic diseases are now being mapped back to injuries in the microbiome. And so, as we wipe out the bacteria and fungi with this broad spectrum antibiotic in our food, we are killing the health of our animals, the livestock we consume, beef, poultry, pork, and everything else. So, we're making those animals sick. As humans, we're seeing the same pattern. This epidemic of chronic disease has emerged from this collapse of the microbiome. The glyphosate antibiotic holds our whole gut and vascular lining together. Those are called tight junctions, and the tight junction Velcros are responsible for creating intelligent barriers. Your gut membrane is the largest barrier to the outside world: it covers two tennis courts in surface area and is the thickness of half of the width of a human hair. So, it's this tiny microscopic cellophane-like covering that separates the outside world from your human biology. What glyphosate and Roundup does is perforate that membrane by destroying those tight junctions and creating something — that's now been called "leaky gut" in the public — in the medical literature it's called gut permeability — it increases gut permeability. And so, that injury starts to activate the immune system, and we become reactive to our foods. So, we develop allergies of all sorts, pollen allergies and environmental allergies, but also all the food allergies that have become so prevalent in our children today. And so, we lose the barrier system, and so at that point, not only have you become chronically inflamed, you're also literally losing self-identity." According to the US Right to Know website on their fact sheet published August 5, 2021, they clearly bullet point additional information regarding glyphosate and bees.
The US Right to Know website also links, "In March 2017, the federal court judge unsealed some internal Monsanto documents that raised new questions about Monsanto’s influence on the EPA process and about the research regulators rely on. The documents suggest that Monsanto’s long-standing claims about the safety of glyphosate and Roundup do not necessarily rely on sound science as the company asserts, but on efforts to manipulate the science." More Research About Microbiome Disruption
According to the US Right to Know website on their fact sheet published August 5, 2021, they clearly bullet point additional information regarding studies that support how glyphosate has disrupted gut micro biome.
Glyphosate is an issue, especially since it is found in so many genetically-engineered foods. The latest craze is the almost-real-but0fake meats that have been found to have traces of glyphosate. Mom's Across America tested the newly fake meats finding, "Thelevels of glyphosate detected in the Impossible burger by Health Research Institute Laboratories were 11 X higher than the Beyond Meat Burger. The total result (glyphosate and its break down AMPA) was 11.3 ppb. Moms Across America also tested the Beyond Meat Burger and the results were 1 ppb." So if you excrete what you consume, what exactly is our bodily waste of glyphosate doing to the ocean, sea life and the environment? Do you have a concern for glyphosate? Let's Connect! 
Glutathione is referred to as the body's master antioxidant. Glutathione (GSH) is found in every cell of the human body and contains three amino acids: cysteine, glycine and glutamate built from the elements of carbon, hydrogen, nitrogen, oxygen, and sulfur linked together. The liver contains the highest concentration of glutathione, which helps the body detox unwanted waste. In fact, the liver produces GSH naturally.
Glutathione (GSH) is essential to the body's natural defense system. Glutathione decreases with age as well as viruses, bacteria, radiation, specific medications and heavy metal toxicity reduces glutathione. Long term reduction of GSH leads to a lower immune function and reduces the liver's ability to detoxify the body. Glutathione's role is to counteract free radicals and oxidative stress which leads to the aging, damage to the DNA which leads to disease. Chronic inflammation can contribute to oxidative stress and deplete glutathione supply (1.). Luckily, there are foods grown from nature that fuels us with glutathione naturally. The best part is that some of these "super" foods are packed with so many nutrients they are considered some of the best foods in the world not only to aide in a healthy lifestyle, but to prevent cancer and other diseases. The absorption rate of glutathione in the digestive tract varies for each food, as the digestive tract needs to break down the food into amino acids; however, consuming higher rates of produce and dark leafy greens have been linked to an overall healthy lifestyle because of GSH and other vitamins and nutrients that are in the foods. Processing and cooking vegetables can reduce GSH levels, but this should not stop anyone from consuming these foods. Those who are desperate to increase levels can find sublingual or supplements to help as the digestive rate differs. Balance is required - not an excess! EVERYTHING ROOTS TO HARMONY. With each section I have linked recipes to support consuming more glutathione-based foods. You can also visit the Mind Body Soul Food Recipe index for more whole-food based recipes. Cruciferous Vegetables - Broccoli, Kale, Cabbage, Cauliflower, Bok Choy, Broccoli Sprouts, Brussel Sprouts
Well isn't that a long list? Cruciferous vegetables contain a compound named, sulforaphane, which are found in cruciferous vegetables and studies have shown sulforaphane increases and restores blood and cellular glutathione levels (2, 3).
Allium - Garlic, Onion, Shallots
Some medical doctors claim that sulfur-rich foods like Allium vegetables are rich in sulfer-containing compounds that increases GSH production. Sulfur is a chemical element found in many amino acids, which includes those needed to increase and synthesize GSH. Sulfur is found naturally in many plant and protein foods.
Cruciferous vegetables are also named sulfur-rich foods. Asparagus is an excellent sulfur-rich food.
Herbs - Rosemary + Turmeric
The 2019 A Review of Dietary (Phyto)Nutrients for Glutathione Support (4) states, "While there is a lack in human clinical trial data, there are several animal studies which would indicate that certain herbs and roots, such as rosemary [144,145,146], turmeric/curcumin [147], milk thistle [148], and Gingko biloba [149], may influence glutathione levels. Rosemary extract in the diet of female rats at concentrations of 0.25% to 1.0% by weight resulted in a 3.5- to 4.5-fold increase in hepatic GST. An increase was seen when injected intraperitoneally but to a lesser extent [145]. In an animal study, a turmeric extract and curcumin were shown to increase hepatic glutathione content [150]."
Vitamin C Foods - Citrus Fruits, Melons, Berries, Peppers, Broccoli, Potatoes, Broccoli Microgreens
One of the biggest scams during COVID was that natural health advocates were quacks for telling people with COVID to increase Vitamin C levels. Although it was peer-reviewed in Asia, the American health system saw Vitamin C as a threat, which is the very basic vitamin to help colds.
Vitamin C is a power antioxidant and increases GSH within red and white blood cells. Some research has shown that Vitamin C attacks free radical first, thereby preserving GSH. Vitamin C helps reprocess glutathione by converting oxidized glutathione back to its active form (5). In the study noted below, adults took 500–1,000 mg of vitamin C daily for 13 weeks, leading to an 18% increase of glutathione in white blood cells (5). Microgreens are known for its powerful nutrient density; however, many claim broccoli micro greens are the best of all, packed with Vitamin A,B, C, E, K. Vitamin C is often found in many freshly-made juices. "For those for whom eating fruits and vegetables is challenging, drinking juice derived from these foods may provide another healthful option, although some health professionals might be concerned with their simple sugar content. Generally, clinical studies would suggest that drinking fruit and/or vegetable juices confer health benefits, such as improving antioxidant status [136,137,138,139]. (4)."
Research Conclusions
Eating a glutathione-supported diet could involve the inclusion of these foods daily, especially the green foods, asparagus, avocado, cucumber, green beans, and spinach (4).
Protein-rich foods have known to also be helpful with GSH levels. The three amino acids associated with GSH are not considered essential because the the body naturally produces it. However, cysteine and glycine are VERY necessary to consume especially when the body is over-stressed, injured or ill because the body because it needs more of these amino acids to fight off toxins or heal/repair from injury. Other research has shown the the reduction of alcohol, getting enough sleep, and increasing physical activity helps glutathione levels. Glutathione depletion occurs from many factors, such as aging, a poor diet and a sedentary lifestyle. Whole grains have all three amino acids and plant-based sources like sunflower seeds and lentils (cysteine), tempeh and organic tofu (glycine) and Kombu (glutamic acid) (6). Walnuts have been noted to have higher amounts of GSH. Glutathione as well as the other nutrients and vitamins in all of these foods is another reason to switch to a healthier diet because of its immune function boosting capabilities.
References:
1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770193/ 2. https://pubmed.ncbi.nlm.nih.gov/29888232/ 3. https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0066407 4.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770193/?fbclid=IwAR33087Txv0JIX9GMNc173Vv7HSJd1Sm3y8a9G3XJQZ9CW2UuJp3c6r4hr4 5. https://pubmed.ncbi.nlm.nih.gov/12499341/ 6. https://www.sommerwhitemd.com/eat-these-foods-to-increase-glutathione/ Let's Connect! 
I found this beautiful hand-painted tulip Dutch/Scandinavian wooden plate that looked almost like a vintage bread board. With so many leftover bananas and coconut milk after hosting a Guided Fitness Smoothie and Yoga workshop, I decided to focus on altering a banana bread recipe to taste the best of summer flavors.
What makes this recipe unique that it does not have any refined sugar and uses coconut milk instead of any oil, which both sugar and oil is common in banana bread.
Please note I do not make my breads overly sweet so you may need to increase the maple syrup if you want this extra-sweet. I prefer the naturally-sweet version, so hope you enjoy! 
This wooden hand-painted plate and many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet. For more vintage items, let's connect above on the Instagram account!
Vegan Coconut Banana Bread
Prep Time: 5 minutes Bake Time: 40-45 minutes Makes 1 Loaf Ingredients: 2 cups of pastry flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 4 ripe bananas, mashed 1/4 cup maple syrup 1/2 cup coconut milk (recommend thick milk like Arroy D) 1 tsp vanilla topping: 1/4 cup coconut shreds Preheat oven to 350 degrees. In a bowl, mash the bananas and then add the vanilla, coconut milk and maple syrup. Mix the dry ingredients together in a separate bowl (or at least in a sifter). Gradually add the dry ingredients into the wet and fold until a dough forms. Grease a 9x5 bread pan. Pour the batter evenly into the pan, and use a spatula to smooth the top. Add the coconut shreds, pressing down slightly so it sticks to the dough. Bake for around 45 minutes or until fragrant and using the "poke test" by piercing the center of the dough with a fork or knife. When it comes out clean, the banana bread is done. Let's Connect! Enjoy my other banana recipes below!
Ready to try a curry that is inspired by summer? Try this pineapple Indian-spiced curry for a different type of curry that includes a bit of sweetness this summer.
I love this curry with naan, but you can also serve it over rice. 
I had so much pineapple that I had to figure out what to do with it. I also recently obtained a lovely vintage paisley tray and exotic tablecloth that inspired a curry touched with sweetness and exotic spices that aides in our immune function and overall wellbeing.
This is an excellent and easy meal that is ready in about 30 minutes. I hope you enjoy a different type of curry! 
This MCM tablecloth is available for purchase, please contact me. For more vintage items, let's connect above on the Instagram account!
Vegan Pineapple Curry
Time: 30 minutes Serves 4 Ingredients: 32 oz coconut milk (4 cups or two cans) 2 tbsp olive oil 5 garlic cloves, minced 1 onion, diced 1 carrot, diced 1 large sweet potato diced 2 cups pineapple, cubed (fresh or frozen) 1.5 cups peas, fresh or frozen 1 can chickpeas, drained and washed 1/2 cup raw cashews 1 tsp fresh ginger, minced 1 tbsp curry 1 tsp turmeric 1/2 tsp cumin 1/4 tsp coriander 1/8 tsp cinnamon pinch of nutmeg salt + pepper to taste Directions: Prep the vegetables. In a large pot, saute the garlic, ginger and onion for 3-5 minutes. Add the carrot + sweet potato and saute for an addition 3-5 minutes. Add the pineapple and sauté for another 2-3 minutes, especially if frozen it's important to saute to release the juices. Add the spices and mix until well combined. Add the coconut milk and peas, and simmer on low until fragrant and the sweet potatoes are thoroughly cooked. In the 2-3 minutes of cooking, add the cashews and chickpeas. Mix well and remove from heat once done. Serve warm with rice or naan. Let's Connect! Enjoy my other Indian-inspired recipes below!
Have you ever wondered what to do with edible flowers? There are so many options, but using them in chocolate bark is a quick-and-easy dessert that makes a perfect treat for picnics and parties.
If you want to make this vegan, be sure to use dark chocolate or a vegan-brand chocolate that does not use any milk products.
“If we could see the miracle of a single flower clearly our whole life would change.” – Buddha
How to Make Edible Flower Chocolate Bark
Prep Time 10 minutes + Cooling Time Ingredients: 1 bag 10-11 oz of chocolate chips edible flowers Directions: 1. If you don't have a double broiler, place some water in a small pot and then place a bowl on top that you are able to pick up from the pot. Use a towel or oven mit to do this! 2. Line a pan (I used a 9-inch pie pan) with parchment paper 3. Bring the water to a simmer and then place the bowl on top. 4. Pour the chocolate chips into the bowl and use a spoon to help mix the chocolate once it melts. You may need to release steam from the pot, so at times lift the edge to release the steam. 5. Once its completely melted, pour onto the parchment paper. Use a spatula to scrape the sides of the bowl and layer the chocolate evenly on the paper. I chose to make mine a thicker layer. 6. Immediately begin adding the flowers to the chocolate in a pattern of your choice. Don't press too hard because if you do, it'll push the flowers under the chocolate. 7. Place in the refrigerator to harden, which may take one or more hours. 8. Once hardened, use a knife to cut abstract shapes of your liking. Let's Connect! Check out my other flower recipes!
Does it feel too hot to cook your morning oatmeal these days? It's been SO hot in Seattle, over 100 degrees, which is something we are not used to in this town. The crock pot is an excellent way to prepare food without adding additional heat into the house during the summer months.
This oatmeal is.like a deconstructed trail mix bar. Oats, nuts, seeds, and sweetness - it is an excellent way to boost your morning with healthy carbs and proteins. 
If you like bird food, or feeling like your still eating your favorite protein bar on a backcountry trail, this oatmeal is for you!
For a carbohydrate, steel cut oats are packed with fiber and protein. They are also a great source of Vitamin B complex and iron, and aides in immune function. 
Dairy-Free Slow Cooker Trail Mix Steel Cut Oatmeal
Setting: 10 Hour Setting Serves 6-8 Ingredients: 1.5 cups steel cut oats 5 1/2 cups of nondairy milk 1/4 cup maple syrup 1 tbsp coconut oil 1/3 cup almonds, chopped 1/3 cup pumpkin seeds 1/3 cup sunflower seeds 1/3 cup coconut shreds 1/2 cup raisins 1/4 cup flax seed or flax meal 1 apple, diced 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla pinch of salt Directions: Dice the apple. Pour and mix all of the ingredients well into the crock pot. Once combined, place the lid on top. Place on the 10 hour setting and cook for around 6-8 hours, or until done to your liking (even up to 10 hours). If your crock pot has a low setting, cook on low. If the oatmeal gets too thick, add more milk to make it smoother. Let's Connect! Enjoy my other oatmeal recipes below!
I am a sucker for old linens. In fact, my nickname should be the linen lady. I don't know why but I just love old table linens. These mid-century gingham tablecloths remind me of the good old summer picnic days where grandma would pull out her linens to inspire whatever season or holiday was near.
This late mid century round checkered tablecloth inspired me to do something with seasonal fruit that boasts the lovely picnic vibes. After a leftover smoothie event, I had about 29 bananas and a cup full of cherries that needed to be used, so wha-lah inspiration for a brand new recipe that is more naturally sweet. 
Since I don't like to waste food, I decided to check my cabinets and noticed only 1/4 cup of chocolate chips were left. Why not combine cherries and chocolate into banana bread?
I love tablecloths. I love chocolate. I love fruit. It's as if love is the true inspiration for this recipe. 
"Cherries are the luckiest of all fruit. They are never far from the one they love."
This MCM tablecloth and many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet. For more vintage items, let's connect above on the Instagram account!
Dairy-Free Cherry Chocolate Chip Banana Bread
Prep Time: 5 minutes Bake Time: 32-40 minutes Ingredients: 2 cups pastry flour 1 tsp baking soda 1tsp baking powder 3 large ripe bananas, mashed 1/3 cup maple syrup 1 cup non dairy milk 1 tsp vanilla 1/3 - 1/2 heap cup cherries, halved 1/4 cup chocolate chips Directions: Preheat oven to 350 degrees. In a bowl, mash the bananas and mix together the bananas, milk, syrup and vanilla until well combined. Next, add in the flour, baking soda and powder powder and fold until you form a well-combined dough. Fold in the chocolate chips (add up to 1/2 cup for a sweeter bread). Next, spray a bread pan or an 8 or 9 inch round pie pan. Add the dough and spread evenly into the pan. Halve or pit the cherries. Add the cherries into the top of the dough. Press them slightly into the dough to be visible, but to have the cherries in the center or bottom, press cherries firmly into the dough and use the spatula to cover the holes. Bake for 32-40 minutes. Use the poke test by inserting a knife into the center of the pan. If the knife comes out clean that indicates the bread is cooked through. Let's Connect! Discover more banana and cherry recipes below!
Summer is here, and time to stay cool and refreshed. I found this lovely vintage 70's lemon tray by Keswick, and this fun and flowy peach dress that inspired me to combine the two fruits to create an easy homemade peach lemonade.
Many recipes call for 1-2 cups of sugar, and for that I cannot stand or create something overly sweet. This recipe uses enough sugar to reduce the tartness of the lemon juice all while maintaining connection to it's peachy-fruit flavor. Simple and sweet, this is the perfect recipe for summer picnics or to enjoy your traditional lemonade with a twist! If you want to reduce the sweetness or dilute it anymore, just add a bit more water closer to four cups in total. Enjoy! 
This Keswick tray + 1980's peach dress and many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet. For more vintage items, let's connect above on the Instagram account!
Homemade Peach Lemonade
Total Time: 10-20 minutes Serves 2 large glasses Ingredients: 1 large peach, sliced 3/4 cup lemon juice ( 2 large lemons) 1/4 cup sugar 3.5-4 cups water Directions: In a pot, bring the peach, 1.5 cups water and sugar to a simmer. Simmer for 5 to 7 minutes. Remove from heat and remove the peach flesh. Use a fine mesh strainer if needed. Let the water cool and then add in, and mix, the lemon juice and 2 to 2.5 cups more water. Serve over ice! This tastes best when cooled entirely as this brings out the fruit flavor. Let's Connect! Check out my other lemonade recipes below.
I found this lovely mid-century tea tray that comes from the USSR. Dating back to the 1970's, and painted with vibrant-colored flowers, this toile tray inspired me to make a traditional Russian tea / beverage. Since it is summer, I decided to try something cooling, rather than a warm Russian tea.
Russian Kompot is a fruit-based juice that has many variations and can be served hot or cold depending on the season. The traditional method uses cherries, but many variations use fresh or dried fruits like apples, berries or apricots.
For the summer, you can use any seasonal berry or fruit, and serve it up cold, or over ice. Many recipes use a large amount of sugar, but I drastically reduced the sugar to make this a healthier and sweeter treat. During the holiday season, kompot makes an excellent warm, seasoned hot beverage. It's a fun recipe to experiment during every season of the year! 
This vintage USSR tea tray + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet. For more vintage items, let's connect above on the Instagram account!
Russian Cherry Kompot Juice
Make Time: 30 minutes Makes approximately 4 cups Ingredients: 4 cups water 1 lb or 1 heaping cup cherries, pitted 2 tbsp sugar Directions: Begin by putting the cherries. Without a cherry pitter, I remove the stems and hold the cherry in my left hand, bottom on a cutting board. I take a hard plastic straw and push the straw from the top to the bottom of the cherry. Slightly, slide the cherry up the straw to get the pit out of the fruit. In a pot, combine the water and sugar and bring to a simmer. Once the sugar dissolves after one minute, add the cherries. Simmer on low heat for 10-15 minutes. Once the cherries lose color, remove from heat and let the juice cool completely. I find it is best enjoyed 12-24 hours after cooling. Immediately drinking the juice will have a more sugary flavor. The cherry flavor really kicks in once the juice cools entirely. The traditional version leaves the cherries in the liquid, but you can also remove it if you'd like. Enjoy cold! Let's Connect! Enjoy my other cherry recipes below!
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AuthorElizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com 
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