All of the ingredients in this recipe have numerous and well documented health benefits. It’s a refreshing and invigorating drink that I recommend for cold & flu relief and prevention in the winter months..but it’s also a fine idea to drink this daily with breakfast to promote general health- if you take the time to research the ingredients, you’ll see that the health benefits of this drink extend vastly beyond colds & flu. Fine tune the ratio of ingredients to your taste, it’s a tasty and superior replacement for tea, coffee or traditional juice at breakfast time.
1/2 Lemon (peeled) either juiced or squeezed.
1 turmeric root – juiced or fine grated
1 heaped tablespoon (or more) of ginger root – juiced or fine grated
A dash of Cayenne Pepper
A dash of Black Pepper
You can substitute the fresh ginger and/or the turmeric for their powdered equivalents, but this will be less potent and will not taste as good. I think it’s essential for at least the ginger to be fresh. I find the peppers offset the tart of the lemon, without resorting to sweetening the drink with honey or sugar – which lessens the health benefits.
Add all the ingredients to a mug of hot water and enjoy with your breakfast.
Alternatively, if you have juiced everything you can down as a shot without the hot water.
1 cup unsweetened dark French cocoa
1/2 cup sugar
2 1/2 cups water
1/2 tsp salt
handful of seasonally fresh basil leaves, crushed and bruised
Combine cocoa, sugar, water and crushed basil in saucepan. Bring to a boil over medium heat, stirring often to keep from burning. Remove from heat as soon as boiling starts. Add salt and stir in. Cool down, then refrigerate overnight before processing in ice cream maker for best results.
Once chilled, remove basil leaves and process in an ice cream maker.
Garnish with mint leaf and serve with mild cookie such as Bambi brand Lane Biscuits, if desired
Serves 4-6 guests gathered for a delightful dinner party.
Doors at 5:30PM, Show at 6:00PM, $5
3325 Division St.
Los Angeles, CA 90065
Touch [live mix]
in a constant state of rebellion
AER – mach .853
venoz tks – The Longest Day
Fennesz – “Tom”
Chris Watson – “El Divisadero – The Telegraph”
Philip Jeck – soundcheck
Claire M Singer -Solas
Yann Novak is a sound and visual artist living and working in Los Angeles. Through the use of sound, light and space, he explores how these intangible materials can act as catalysts to focus our awareness on the present moment and alter our perception of time. Novak’s work, whether conceptual or rooted in phenomenon, are informed by his investigations of presence, stillness and mindfulness. His works can be experienced as architectural interventions, sound diffusions, audiovisual installations and performances, durational performances, concerts and recorded sound-works.
OFFING is the moniker for sound explorations by Oakland California based artist Chris Duncan. After a decade of functioning primarily as a visual artist, recent years have found Duncan applying learned behaviors in image making to sound works. The open ended, often improvised, compositions are a sonic equivalent to his paintings- slowly built atmospheres that are the accumulation of simple gestures, looped and layered to the point of transcendence, responding to light, shadow and the ocean.
Mike Harding has been running the audio-visual label Touch for 30+ years and in this period has acquired much experience and information on disseminating cultural sounds to a wider audience. Since its first release in 1982, Touch has created sonic and visual productions that combine innovation with a level of care and attention that has made it the most enduring of any independent company of its time.
Scale the amounts listed here up or down, depending on how many people are joining you for the meal. This amount should satisfy six people as a side, start or finish to a lovely meal.
one head red butter lettuce washed, dried and carefully torn into pleasant-sized pieces
half as much mizuna treated as butter lettuce above
two cupped handfuls of miner’s lettuce, washed and dried
twelve mint leaves, chopped
greens of 1-2 spring onions, sliced rather thinly
about half of one small fennel bulb also sliced thinly, best with a mandoline
eight small red radishes, sliced
chive blossoms (broken apart) and/or sage flowers (or any small, edible purple flower)
Add the vegetables to your large salad bowl (set the flowers aside). Then, prepare the dressing below:
one clove garlic, minced
heaping tbsp good dijon mustard
2 tbsp apple cider vinegar
8 tbsp toasted walnut oil
1/2 tsp sea salt
fresh ground pepper to taste
Add dressing ingredients to a blender, blend until smooth and well emulsified. Starting with a small amount, toss with the salad greens, dressing to your preference. You will have some dressing for tomorrow, as this recipe makes plenty. Finally, sprinkle the flowers on top.