Sanguina - Non-Alcoholic Mulled Wine

This is a post to share a very special recipe for a personal creation of mine: Sanguina - a celebratory drink that can be used for parties and special occasions all throughout winter.






















Sanguina is a non-alcoholic mulled wine that arose from my studies and practice of Traditional Chinese Medicine.
The original idea of brewing a mead of Chinese herbs in dark grape-juice was given to me by a southern Taoist practitioner, Rusel Last. Rusel has a Chinese Medicine practice in Kiama on the south coast of NSW - Integral Healing Centre - and we met around 12 years ago when we were both studying Traditional Chinese Herbal medicine in Sydney. Building on Rusel's inspiration, I researched and formulated the ingredients to create this particular recipe.

When people first hear about Sanguina, they say:
“Oh, Chinese herbs, I don’t know…”

But when they try it, everyone always says:
“Delicious - Yum-oh!”

SANGUINA!
The name Sanguina is the Yin form of the word ‘Sanguine’ which means: “Cheerful, Optimistic, Confident & Rich, Rich Red!”
In Chinese, the three syllables translate as: San Gui Na or “The Three Returning Forces”.

The herbs used to create this lovely drink have been carefully chosen for their tonifying actions, favoured by Sages in Ancient times for increasing health and longevity. It is designed for use at gatherings, parties & other auspicious occasions to nourish the Spirit and Energy of your treasured Guests.

The quantities of herbs used for this party drink are much less than the dosages used therapeutically, so the effect of drinking Sanguina is a mild, gentle, warming and uplifting feeling.

NOTE:
The herbs used in making Sanguina herbs are very safe and are used commonly in cooking. But as with any medicinal substance, Pregnant women or persons with high blood-pressure or any other serious medical condition, should consult their Traditional Medicine Practitioner before consuming Sanguina.

Sanguina Ingredients:
(These can be purchased from any Traditional Chinese Herbalist - contact me if you can't source any near where you live)

Dang Shen - Poor Man’s Ginseng - 1 piece
Huang Qi - Milk Vetch Root - 2 pieces
Shan Yao - Wild Mountain Yam - 3 pieces
Gou Qi Zi - Goji 'Wolf' Berries - 2 tablespoonsful
Yi Zhi Ren - Cardamom Pods - 5 pods
Rou Gui - Cinnamon bark - 3 quills
Ding Xiang - Clove Buds - 1 teaspoonful
Da Zao - Chinese Black Dates - 5 pieces
Sheng Jiang - Ginger Root - 5 slices, each 2 mm thick
Ji Xue Teng - Chicken Blood Vine - 3 pieces
Zhi Gan Cao - Honey Fried Liquorice Root - 5 pieces


Water - 500 ml
Dark Grape Juice - 2 litres

Simmer the herbs in the water for 15 minutes. Then add the grape juice, warming it through, but not boiling, as the flavour is better when it hasn't 'stewed'. Plus the goodness of the vitamins in the grape-juice are better preserved by not boiling.

Serve in heat-resistant cups, floating a couple of the Goji berries on the top of each cup - they are a nice 'treat' to chew while sipping the the sweet and warming Sanguina.

Yum-oh!

Secret Ingredient #1 - Carob Molasses

Ever since discovering Carob Molasses, it has been the referred to by our group of friends as the original Secret Ingredient, because we started using it in and on absolutely everything - from pancakes to salad dressing – and people's first reaction is always: Yum-oh! – what’s that?!”

“Concentrated from Dissolved Carob’s Water 100% Pure” as the label says - this rich, full-bodied molasses is a delight to the palate, a little like maple-syrup, but with a rich, bitter-sweet, chocolaty edge.























Where do you buy Carob Molasses?
We first discovered Carob Molasses in Marrickville at the Lebanese small-goods shop on the corner of Illawarra Rd and Church St, but ask for it in Middle-Eastern grocery stores in other areas.

The owner of the shop where we bought it said his family likes to eat it on toast with Tahini; but it works well as the sweetener in a range of cakes and sweets - drizzled over piping hot Buckwheat Pancakes is definitely Yum-oh! (see recipe below)

We also use it deliciously and unusually as the secret ingredient in salad dressings, (see recipe below), where it is the perfect compliment to balance sour flavours like lime and pungent flavours like garlic, used in much the same way as Palm Sugar is used in South-East Asian cooking.

Buckwheat Pancakes with Carob Molasses Recipe:
We make these from Orgran Buckwheat Pancake Mix - gasp! yes, a packet mix... don't panic, it's Organic! No need to re-invent the wheel - just follow the instructions on the packet: mix, pour, fry, flip. Stack them up and drizzle with carob molasses just before serving, crispy and piping hot.

Yum-oh!

NOTE: This post has been entered in a blogsphere Food Challenge by Susan at The Well Seasoned Cook called Pancakes on Parade - you can make and enter your own pancakes too! Entries close on 6th July 2008.






















Carob Molasses Dressing with Fresh Herbs & Leafy Greens Salad.

Dressing:
1 tablespoon Carob molasses
1 lime, juiced
2 cloves of garlic
1 teaspoon mild fresh chilli, sliced
3 tablespoons Green Tea Oil
a pinch of salt and pepper

Shake in a jar to emulsify and scatter over a salad of fresh herbs and leafy greens.

Salad of Fresh Herbs & Leafy Greens:
Nasturtium leaves
Coriander leaf
Vietnamese-mint
Chrysanthemum leaves
Thai-basil
Lettuce
Baby-spinach
Rocket
Red Spanish onion, thinly sliced

Wash the herbs and leafy greens and spin dry in a salad spinner. Assemble on a serving-platter, mixing the herbs and greens together evenly. Scatter the red onion over the herbs and sprinkle the Carob Molasses Salad Dressing over the salad.

Serve immediately. Yum-oh!


















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