This is more of a process than an exact recipe, designed to be tailored to fit your needs. Best of all, you can make it low calorie!
You will need chopped fresh ginger, water, a little lemon juice is optional, ordinary baker's yeast, and sweetner such as sugar, honey, or sugar and stevia combination. You will also need one or more rinsed out plastic two liter soda bottles.
Start by brewing some ginger tea. Boil water (about a cup's worth) for 3 minutes in the microwave is fine) and drop some finely chopped fresh ginger, about a tablespoon per soda bottle, into it. Let that steep while you get the other items ready.
Heat a little water (about half a cup to a cup) to body temperature. Test it like you would a bottle, so it feels just a little warm on the inside of your wrist. Add about a teaspoon of yeast for every two liter soda bottle you will be using, maybe a little less. Add a couple spoonsfull of sugar or honey and mix well, then set the cup or bowl in a warm place for twenty minutes or so until the yeast starts foaming up nicely.
Pour the yeast mixture into your soda bottle/s. Then add water and sweetener to taste, maybe a cup of sugar per two liter bottle, or the equivalent in honey or stevia. It's important to have a little sugar in the mix because the yeast needs food to eat, but stevia or some other artificial sweetener can make up the balance. Mix it all up by the simple expedient of closing the bottle and shaking. Then strain the ginger tea and add that along with a little lemon if you like. Cap the bottle/s and shake them to mix it all thoroughly.
Only shake the bottle at the beginning, before the yeast has had a chance to work, otherwise you will have a mess on your hands.
Now set the bottle/s in a warmish place, room temperature at least. On top of the fridge works well for this. Leave it alone for one day, or untill the bottle feels hard when you squeeze it. At this point, the ginger ale can be safely stored in the fridge.
The yeast will leave a little bit of sediment in the bottom but if you don't slosh the bottles you can pour them without disturbing this layer. It won't hurt anything. I love this recipe because it's all natural and there are infinite variations. Sometimes I add mint or orange juice. If the bottle loses too much pressure, you can put it in a warm place again, and the yeast will start working again, and more carbon dioxide will be made. If your reaction is too slow you probably have too little sugar or the room is too cold.View Thread
440 down to 220... in 60 days. I suppose he had somebody watching his liver etc to make sure he didn't crash or something. And a plastic surgeon to take care of the sagging skin. Still, it's a great accomplishment and I wish him the best on keeping it off.View Thread
This is a general guideline, and if you need exact amounts you can find them various places online.
Start by soaking raw, peeled shrimp in freshly squeezed lime juice. Let it soak, refrigerated, until the flesh is chemically cooked, firm and white. Add salt as taste and sodium allowances Cut up tomatoes (vine ripened, home grown, or romas are best) as well as cilantro, green onion, red or white onion, and any hot peppers you desire. Other vegetables can be good in this too. Add the chemically cooked shrimp to the cut up vegetables, including the lime juice, and pour in V-8 juice to form the stock. I personally like the generic brand spicy kind. Let it soak several hours, add other herbs or peppers as needed, and enjoy.View Thread
I love hummus! There's a powdered mix I use sometimes (adding extra garlic and lemon and sometimes black ollives) or I've made my own. It's a lot cheaper for me to get the mix in bulk at my local natural foods store, rather than buy the tahini and the garbanzos. I really want some tahini now.View Thread
Roh SW 220ish and fluffy CW 192 GW 140ish and buff
Courage is the price that Life exacts itself for granting peace. The soul that knows it not knows no release from little things...