Ingredients
- 100 g. Dried yeast
- 1 litre Pineo water
- 3 figs
- Piece of fresh ginger
- 1 star aniseed
- ½ cinnamon stick
- 2 cloves
- 10 centimetres organic (dynamic) lemon peel (without pith)
- 100 ml sloe extract (Weleda)
- 3 dessertspoons Okinawa Happy Delight oil
- Liquid honey, agave syrup or fruit concentrate
Preparation of yeast drink, pick me up
- Leave the yeast to soak overnight with the figs
- Add the ginger, star aniseed, cinnamon, cloves and lemon peel
- Bring to the boil (Warning! It boils over very quickly) and leave to simmer over a low heat for one hour without the lid
- Strain through a sieve and leave to cool down Add the sloe extract and the Happy Delight oil and flavour with the honey, the agave syrup or the fruit concentrate
Tip from Ellen:
SPEEDY VARIANT: take 50 g. Demeter yeast flakes instead of dried yeast. You don’t need to soak this, but you can cook it straight away. (Warning! It boils over very quickly!) If you prepare the drink while you are cooking, you’ll save even more time. As a variation, you can also omit the sweetener and mix the barley drink with equal parts Demeter apple juice and add a splash of bread drink to taste. To emphasize the taste of the herbs used, you can also opt for Eicosan Balance instead of Happy Delight.
