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Homemade Glühwein Recipe

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This lovely mulled wine recipe is super easy to make, and will warm you down to your toes. Perfect for a cold winter night. -- The Nourishing Gourmet

By Chloe, of How We Flourish

Christmas here in Germany means two things: Christmas markets and Glühwein.

On a cold winter’s night, a warm mug of Glühwein (also called mulled wine) is the perfect companion. It conjures up cozy holiday feelings and will certainly instill the Christmas spirit in you!

In Germany, Glühwein is found everywhere you turn. But outside of a German restaurant, I have never actually seen Glühwein in America. When you want your own cup of this comforting winter drink (or don’t want to pay more than $2 for a mug), homemade Glühwein is actually very easy to make!

This simple Glühwein recipe is naturally sweetened and will make your kitchen smell lovely as it cooks. By using whole spices instead of seasoning packets, you know exactly what is going into your delicious homemade Glühwein. Enjoy! It goes particularly well with gingerbread cookies.

Note: I highly recommend using an organic lemon, since the whole peel will be cooked in the wine.

Other Posts in the 12 Days of Christmas Series:

Homemade Glühwein Recipe (German Mulled Wine)

Ingredients:

  • 1 bottle dry red wine
  • 1 organic lemon
  • 2 sticks cinnamon
  • 3 cloves
  • 1/4 cup honey
  • ground cardamom

Instructions:

  1. Ground cardamom
  2. Combine all ingredients except for the cardamom in a clean pot.
  3. Heat gently to near boiling (around 170°F), but do not allow to boil.
  4. Turn off heat and let sit covered for 1 hour.
  5. Add a small amount of cardamom to taste (this adds depth to the flavor).
  6. Enjoy warm!

Homemade Glühwein (German Mulled Wine)
 
Author:
Recipe type: Beverage
Serves: 1 bottle
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This cozy drink will warm you up and get you into the holiday spirit.
Ingredients
  • 1 bottle dry red wine
  • 1 organic lemon
  • 2 sticks cinnamon
  • 3 cloves
  • ¼ cup honey
  • ground cardamom
Instructions
  1. Ground cardamom
  2. Combine all ingredients except for the cardamom into a clean pot.
  3. Heat gently to near boiling (around 170°F), but do not allow to boil.
  4. Turn off heat and let sit covered for 1 hour.
  5. Add a small amount of cardamom to taste (this adds depth to the flavor).
  6. Enjoy warm!

 

How to Make Carrot Juice With a Blender

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How to make carrot juice without a blender - easier than you think, and so helpful for those of us without juicers! -- The Nourishing Gourmet

By Chloe, from How We Flourish

Here’s the thing: I have a very small kitchen. I’m also on a tight budget. I don’t have the option of having a kitchen filled with small appliances. However, I had heard a lot about the benefits of juicing. A morning carrot juice is also an important about of the GAPS Intro Diet, so I learned how to make carrot juice with a blender.

If you ask most people, they will tell you that you need a real juicer for juicing. To truly receive the benefits of juicing, commercial juice is not an option as it is pasteurized. Juices must be freshly pressed to preserve the enzymes and nutrients that makes vegetable juices so good for us. But not everyone can afford a big fancy masticating juicer! I’d love to have one, of course, as it is certainly less work than making juice with a blender. But when that is not an option, you do not need to worry. You can still get the benefits of juicing for a lot less money.

Why Juicing

I was never a fan of juice before GAPS. But I learned that juicing can help support detoxification, and the vitamins and minerals from the juiced vegetables can be quickly absorbed. It can be a great remedy for constipation! This might be TMI, but that is why I have taken such a liking to juicing. It helped for me very much, so it’s a tool I like to keep in my back pocket.

Interested? If you would like to test the benefits of juicing without the investment, read on to learn how to juice without a juicer.

How to Juice without a Juicer

The following tutorial is for 100% fresh carrot juice, which is the starting point for juicing on GAPS Intro. How many carrots you need will depend on how much juice you want – 2-3 carrots usually makes a decent sized glass for me. This method of making juice in a blender will also work for all types of juices!

  1. Wash and chop the carrots.
  2. Add them to the blender. Any type of blender should work fine.
  3. Add a small amount of filtered water. With more watery vegetables, you may not need any. If you like your juices more dilute, add more. For carrot juice, add enough water to come slightly less that halfway up the carrots. It just needs to be enough to help get things moving.
  4. Blend on medium until the ingredients are well pulverized.
  5. Place a nut milk bag in your desired cup/container and pour in the blended ingredients.
  6. Squeeze as much liquid out of the nut milk bag as possible. Save the leftover pulp in the freezer to be used in other recipes.
  7. Enjoy your juice! It is best to drink on an empty stomach, such as first thing in the morning before breakfast.

Tip: If you enjoy the benefits of juicing, but find that it spikes your blood sugar, try adding fat and protein to your juice. One of my favorite ways to do this with with the so-called “GAPS Milkshake.”

Want to make a large batch? It is recommended to always drink juice fresh. However, I believe that if you are experiencing benefits with juicing, less-than-optimal juice may be better than no juice at all. Try freezing the juice immediately and thawing it in a water bath when you want it.

Are you interested in learning more about healing your gut with GAPS Intro? Learn more about how I did just that (without going crazy!) in my book Healing Patiently.

How to Make Carrot Juice With a Blender
 
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Recipe type: Beverage
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Carrot juice is a delicious and nourishing drink. Learn how to make it fresh, even if you do not have a juicer!
Ingredients
  • 2-3 carrots
Instructions
  1. Wash and chop the carrots.
  2. Add them to the blender. Any type of blender should work fine.
  3. Add a small amount of filtered water. With more watery vegetables, you may not need any. If you like your juices more dilute, add more. For carrot juice, add enough water to come slightly less that halfway up the carrots. It just needs to be enough to help get things moving.
  4. Blend on medium until the ingredients are well pulverized.
  5. Place a nut milk bag in your desired cup/container and pour in the blended ingredients.
  6. Squeeze as much liquid out of the nut milk bag as possible. Save the leftover pulp in the freezer to be used in other recipes.
  7. Enjoy your juice! It is best to drink on an empty stomach, such as first thing in the morning before breakfast.

 Do you juice? What is your favorite type of juice to make?

Cinnamon Roasted Pumpkin

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Pumpkins aren't just for decor! Enjoy this Cinnamon Roasted Pumpkin for a beautiful fall side. -- The Nourishing Gourmet

 Fill your home with the autumnal warmth of a roasted pumpkin and put the whole family in the mood for a delicious fall meal.

By Renee, from Raising Generation Nourished 

As I get older (Older? Maybe more mature?!) I have really come to appreciate fall a bit more. Maybe I enjoy getting back to a school routine after a lazy summer. Or maybe I just like to take a break from the outdoor gardening and harvesting tasks and summer outdoor activities, and start hibernating a little more!

Probably a little of both, but there is nothing quite filling your home with the aroma of a cinnamon buttered roasted pumpkin. Everyone gets drawn to the inside of the kitchen, and as simple as this recipe is, it tastes so good.

You can put a slow roasted chicken or roast beef in the oven and roast your pumpkin to go along with it – such a simple supper and so delicious and satisfying. If you want to take your cinnamon roasted pumpkin just a little further, you can make it into pumpkin soup filled with nourishing bone broth too.

3

CINNAMON ROASTED PUMPKIN

  • 1 pie pumpkin (sometimes called sugar pumpkins), halved and seeds scooped out
  • 3 TB butter
  • 1/2 tsp sea salt
  • 1 – 2 tsp cinnamon (depending on your preference)
  1. Preheat the oven to 425 degrees.
  2. Place the halved pumpkin flesh side up on a baking sheet and butter the flesh. Sprinkle the sea salt and cinnamon over the flesh as well.
  3. Roast in a 425 degree oven for 1 hour. You can scoop the squash right out to the plate, or you can scoop the squash into your food processor or blender to puree completely if you prefer that texture. Serve the pumpkin with a pat of butter and sprinkle of cinnamon. If you are serving a bigger crowd you can definitely get at least 2 pie pumpkins on a baking sheet – if you are using a large jellyroll pan you can get 3 pumpkins on there!

Cinnamon Roasted Pumpkin
 
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Ingredients
  • 1 pie pumpkin (sometimes called sugar pumpkins), halved and seeds scooped out
  • 3 TB butter
  • ½ tsp sea salt
  • 1 - 2 tsp cinnamon (depending on your preference)
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place the halved pumpkin flesh side up on a baking sheet and butter the flesh. Sprinkle the sea salt and cinnamon over the flesh as well.
  3. Roast in a 425 degree oven for 1 hour. You can scoop the squash right out to the plate, or you can scoop the squash into your food processor or blender to puree completely if you prefer that texture. Serve the pumpkin with a pat of butter and sprinkle of cinnamon. If you are serving a bigger crowd you can definitely get at least 2 pie pumpkins on a baking sheet - if you are using a large jellyroll pan you can get 3 pumpkins on there!

 

White Bean and Polish Sausage Stew with Greens

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White Bean and Polish Sausage Stew with Greens-www.thenourishinggourmet.com

By Katie Mae, From Nourishing Simplicity

Fresh juicy tomatoes, white beans, nourishing chicken broth, and slices of savory sausage are the foundation of this hearty stew. It is the perfect meal that ushers summer into fall.

My counter tops are covered in tomatoes straight from the garden. It is wonderful to enjoy them raw but when there is an overabundance they are just begging to be made into a warm dish.

Warm days are slowly giving way to fall. I love the cool mornings that hold a promise of blustery days to come. As soon as I feel a hint of crispness in the air my mind turns to nourishing soups and stews.

Simple meals like this white bean and sausage stew with greens is easy to prepare yet filling making it the perfect weeknight meal. Pair it with a slice of crusty sourdough bread spread with garlic butter (or herbed garlic butter) and maybe a side salad and you are good to go!

I love how the most basic ingredients like onions, garlic, salt, and traditional fats can transform a dish. They add wonderful flavor without hurting the pocket book and are the foundations of this stew. I prefer to use homemade chicken broth, fresh tomatoes, and beans that I have soaked and cooked myself but feel free to used canned if that is what works best for you. I try to keep a few jars of broth in the freezer or fridge so that they are ready to use.

White Bean and Polish Sausage Stew with Greens

1 quart chicken broth
3 cups white beans, that have been soaked and cooked
1/2 pound polish sausage, sliced
4 cups spinach, kale, or other greens, roughly chopped (if using kale, remove the stems)
4 cups tomatoes, diced
1/2 yellow onion, chopped
4 tablespoons olive oil
2 cloves garlic, minced
1 tsp unrefined salt
1/2 tsp dried thyme
1/4 tsp black pepper
1/4 tsp red pepper flakes

1. In a large pot, heat the olive oil over medium heat. Add the onions, sprinkle with salt and saute until almost translucent for 5-8 minutes, stirring occasionally.

2. Add the sausage and garlic. Cook until the sausage in lightly browned, stirring occasionally for about 5 minutes.

3. Add the broth, beans, tomatoes, salt, thyme, pepper, and red pepper flakes. Simmer for 15 minutes.

4. Add the greens. If you are using spinach or another soft green cook for about 1 minute. If you are using kale cook for an additional 10 minutes or until soft.

White Bean and Polish Sausage with Greens
 
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Serves: 8 servings
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Ingredients
  • 1 quart chicken broth
  • 3 cups white beans, that have been soaked and cooked
  • ½ lb polish sausage, sliced
  • 4 cups spinach, kale, or other greens, roughly chopped (if using kale, remove the stems)
  • 4 cups tomatoes, diced
  • ½ yellow onion, chopped
  • 4 TBS olive oil
  • 2 cloves garlic, minced
  • 1 tsp unrefined salt
  • ½ tsp dried thyme
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the onions, sprinkle with salt and saute until almost translucent for 5-8 minutes, stirring occasionally.
  2. Add the sausage and garlic. Cook until the sausage in lightly browned, stirring occasionally for about 5 minutes.
  3. Add the broth, beans, tomatoes, salt, thyme, pepper, and red pepper flakes. Simmer for 15 minutes.
  4. Add the greens. If you are using spinach or another soft green cook for about 1 minute. If you are using kale cook for an additional 10 minutes or until soft.