I surprised there is Erva Mate for sale in USA.I just discovered mate about 6 months ago and I really like it.
I drink it in a very untraditional way though. I buy Guayaki brand Gaucho Fuerte and make "Mate Lattes" using an espresso maker.
Yes, I know... Americans ruin everything.
I afraid to carry some Erva Mate packs in the baggage to USA, how I will explain what is this green leaf to the custom house cops!!
After taking the mate, the herb turns into excellent fertilizer for plants.
My favorite drink is plain goat kefir.
http://www.redwoodhill.com/kefir-milk/health-benefits-of-goat-milk-kefir
Kefir and Goat Milk Awards :: Kefir & Milk :: Redwood Hill Farm
http://www.redwoodhill.com/kefir-milk/health-benefits-of-goat-milk-kefir
Kefir and Goat Milk Awards :: Kefir & Milk :: Redwood Hill Farm
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I'd bet it is even better straight out of the goat!
thats an awful thought...
I really enjoy mate and tereré, depending on the weather anda temperature. Just as old germanium transistors
Mate with germanium transistors?
Dulce o amargo? Sweet or sour?
If the climate is down the 20ºC, I'd preffer mate amargo with PNPs, NOS, low Hfe. Other way, try with tereré (cold mate) with some yuyos like mint, cocú, cedrón,etc... and PNPs, maybe AK187 or darlingtonsMate with germanium transistors?
Dulce o amargo? Sweet or sour?
Cheers!!
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I'd bet it is even better straight out of the goat!
Given that kefir is made by having a fungus digest milk that would imply a goat with an infected udder.
Not my kind of thing I have to say.
My favourite drink is Papua-Newguinean coffee made in a cafetiere (french press for our north-american friends). Strong with milk and white sugar.
Your digestion relies on bacteria that live in your intestines. Kill them, and you die. Kefir, buttermilk, pickled vegetables, and other similar products traditionally were made using special fito-bacteria that predigest products, release lactic acid that act as conversant, as the result the product is healthier and preserved for long storage. Modern methods of preservation destroy "good" bacteria, destroy fats making them less usable, and poisonous, destroy proteins, destroy vitamins,enzymes, and add harmful preservatives into products. Fermented foods are not only healthy, they are vital especially for those who were taking antibiotics that destroy digestion.
One more healthy drink that I like is called Kvass. Kvass - Wikipedia, the free encyclopedia
It is slightly alcoholic drink made from bread by simultaneous alcoholic and acid fermentation. Alcoholic content is very low, 1-2 percent. It is especially good during hot days, like now in California (it was 105 degrees here yesterday!) In Kefir maximum alcoholic content is 3%.
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Kvass is popular in Poland too, yet my favourite are:
- black coffee with honey in the morning
- wine, Roman or Scytian style - depends on a temperature
- lemoniada - made of lemon juice, brown sugar, ice and water
- caipirosca - crushed lime and ice with vodka and brown sugar. No hangover the day after.
- black coffee with honey in the morning
- wine, Roman or Scytian style - depends on a temperature
- lemoniada - made of lemon juice, brown sugar, ice and water
- caipirosca - crushed lime and ice with vodka and brown sugar. No hangover the day after.
I forgot to mention one more favorite drink: carrot juice.
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