Homemade Cottage Cheese

Who doesn't love peaches and cream--especially on a hot summer's night?

I make my own cottage cheese now ...and since I first made it, I decided I will never again buy store bought. I have been so frustrated attempting to buy a cottage cheese in the store that isn't chock full of unnatural ingredients, preservatives and fillers. 

This recipe is made from milk kefir although the recipe says you can make it from yogurt. I highly recommend that you make your own kefir at home. It is also so easy once you have purchased the kefir grains - or know someone who can share some of their grains. I buy mine here. From a batch of kefir, I make cottage cheese. 

Note: always use glass, plastic and wooden utensils when using the kefir as it is a fermented food.

Below is the recipe:

Ingredients

2 quarts of whole milk

1 cup of kefir or full fat yogurt 

Instructions

Pour the milk into a large glass mixing bowl (like pyrex, so it can withstand the heat when put over a pot of boiling water).

Mix the kefir or yogurt into the milk with a wooden spoon. Cover the bowl with a plate and leave on the counter at room temperature until the milk thickens like yogurt. This is what is called the curd and it will take 1-2 days depending on the temperature of your house. 

Using a knife (metal is okay at this stage), cut the curd in the bowl into tiny squares by slicking through it from top to bottom and left to right. Try to keep the cuts no larger than 1/4 - 1/2 inch (.64 cm - 1.3 cm) apart.

Fill a medium-sized pot with water to about half. Put the pot on the stovetop with the burner set to about medium heat. Place the bowl of curds on the pot and remove the plate on top. 

Test the temperature of the curds about every 5-10 minutes with a candy thermometer. Gently press the curds down around the pot so the warmed water reaches the top - as much as you can without disturbing the cut curds. 

Continue with this process for about 30-40 minutes (checking every 5-10 minutes) and until the curds reach about 110F/43C. All the enzymes and probiotics will be preserved if you only heat to this low temperature. To check the temperature, stick your little finger in and make sure it is only lukewarm and doesn't burn you. 

Remove the bowl from the heat when the desired temperature has been reached and pour this into a prepared strainer - lined with a linen towel or very fine mesh cloth. The curds and whey will separate and the curds will stay in the linen towel. Make sure to drain off all of the liquid by holding the linen towel up. When all the liquid is drained, transfer the curds to a container. Add salt to taste. I usually add about 1/2-1 cup of full cream -- again this is to your taste. Refrigerate and serve!

Red Cabbage, Lime & Blue Cheese Salad

Ingredients:

1 small red cabbage, finely shredded
3 green onions, sliced thin
1 yellow bell pepper, chopped fine
2 tablespoons of Bragg's Organic Apple Cider Vinegar, or substitute red wine vinegar
Himalayan sea salt to taste
1 tsp no-salt all purpose spice, to taste
Fresh ground pepper, to taste
Dash of Cajun spice (optional)
1 tablespoon Rice vinegar
Juice of 1/2 lime, to taste
Olive oil, to taste (although I did not add any in my salad)
Assorted greens: kale, spring leaf lettuce, romaine lettuce

Put the finely shredded red cabbage in a glass bowl, add a tablespoon of water, and microwave until it is wilted and fairly soft. Toss all the ingredients above until well incorporated.

Finely shred the kale; place the greens on a platter and spoon the salad on top.

Garnish with:

2 teaspoons of low sodium Blue Cheese
roughly chopped sprigs of Italian parsley

Note: I used Bragg's Organic Apple Cider vinegar because of its value to aid digestion.

Courgettes, Red Onions, & Feta Cheese

Summer squash and courgettes are always plentiful in the Middle East. I like to cook with seasonal foods that are readily available in whatever region I am. This side dish is satisfying and can actually be the main meal.

2 red onions, cut up

bunch of green onions, cut up

2-3 stalks of celery, cut up

1-2 tablespoons Ghee (substitute butter or oil)

1 kilo of summer squash or courgettes, cut up in rounds

1-2 tablespoons Zahter mix (found in Middle Eastern stores)

salt and pepper to taste

a few shakes of hot paprika (optional)

thick slice of feta cheese, crumbled

Melt the Ghee in a medium size heavy bottom pan; add the onions and celery and sauté for a few moments. Add the courgettes and stir well to cover them with the fat. Continue to stir carefully so it does not burn. Add the spices and stir. When the courgettes and onions begin to brown they are probably done. Test that they are al dente. Don't overcook or they will get mushy and begin to break down.

Turn them onto a serving platter of spring greens. Crumble the feta cheese over the top. Serve as a side dish or a vegetarian main meal.

TURNIP MASH & SAUTÉED ONIONS

You find really large turnips here in the Middle East. They are plentiful and cheap. They are a nice alternative to mashed potatoes.

2 large turnips, cut up into chunks
1 medium red onion, cut into chunks
a couple of green onions, cut into chunks
1 tablespoon of Ghee (or use butter or oil)
1 tablespoon Ghee (or use butter or oil)
salt and pepper to taste
2 tablespoons heavy cream

In a cooking pot, add the cut up turnips and bring to a boil; cook over low boil until turnips are tender.

Meanwhile, put the onions in a frying pan; add Ghee and sauté until translucent, taking care they do not burn. Browning the onions will add a nice flavor. Add the green ends of the onions and cook for a few minutes.

When the turnips are tender, drain and add ghee, salt and pepper and mash well. Add the cream.

Turn the onions into the turnips and reserve some to decorate the top. Serve as a side dish.

Lemonade with Honey

There's nothing more refreshing in hot weather than a glass of cold freshly made lemonade. I made this for my husband after our 3.5 mile exercise walk. I paired it with a couple of small Egyptian bananas for the potassium benefit.

1/4 lemon (or 1 very small lemon), washed well

1/2 - 1 tsp honey, to taste

6-8 ounces of filtered pure water

Ice

Juice the lemon into the glass and cut up the lemon and add it to the glass (if desired). Add the honey and water and stir well. Add ice and serve immediately.

Red Cabbage and Field Greens

There is something really satisfying about going to a fresh produce market and finding colorful vegetables in season, bringing them home, and then being inspired to creatively cook and serve them to your family. I found the most beautiful red cabbage, some red and green onions and carrots. I had picked some Mallow -- my favorite field greens -- at our friend's garden here in Aswan. I decided to pair these together as simple as possible and the results were so aromatic it brought my husband running into the kitchen to see what was for dinner! It was also wonderfully delicious with the field greens. 

1 red cabbage, trimmed and sliced and chopped fairly thin
2-3 small red onions, chopped
several green onions, chopped roughly
2 carrots, peeled and chopped into small rounds
2 tablespoons of Ghee (clarified butter), butter, or oil
handful of mallow field greens, destemmed and chopped roughly (or you can use spinach or kale as a substitute)
2 Tablespoons of apple cider vinegar
1 teaspoon of honey
1 teaspoon of mustard
salt and pepper to taste

In a heavy bottomed stainless steel pot, sauté the onions in Ghee over medium low heat. When they begin to be translucent, add the carrots and stir until the carrots begin to soften; add the chopped cabbage and continue to stir, taking care that it does not burn. Allow it to brown up a bit as it will enhance the flavor. Cover and steam a little and continue cooking until the cabbage is tender.

We served this with a bit of homemade ricotta cheese but it is delicious on its own or served as an accompaniment with your main dish.

Spicy Chicken Livers

Chicken livers are an easy and economical way to get a good dose of iron. I have had to monitor my iron levels since I was a little girl and when I feel low on iron, I have a bit of liver. It always makes me feel better. This recipe is easy, highly nutritious, and super delicious.

1/2 pound of chicken livers, with gizzards if desired
1 tablespoon of Ghee (clarified butter), or use regular butter or oil
3-4 very ripe tomatoes, chopped roughly
1 tablespoon of tomato paste
salt and pepper to taste
Hot paprika or cayenne pepper, few shakes - to your taste

In a small saucepan, melt the Ghee; add chicken livers. Sauté very slowly over low heat. When the pink is nearly gone, cover the pan and let the juices steam a bit. Add the ripe tomatoes and stir gently to release its juice; add tomato paste, salt, pepper and paprika. Stir to incorporate. The sauce will thicken. Cover and simmer for a few more minutes. Stir very gently occasionally.

Serve this over rice, cooked vegetables, and salad.

Spaghetti Squash Lasagna

This is a great gluten free alternative since there is no pasta in this recipe. I also do not use eggs, but you could add an egg to the ricotta cheese if you wanted. You could add ground beef to the spaghetti sauce if you preferred. 

1-2 spaghetti squashes, cooked, pulp scooped out
2 cups of spaghetti sauce, preferably homemade
1 cup homemade Ricotta cheese (see my recipe on this blog)
Parmesan cheese, optional
Mozzarella cheese, optional

In a small glass pan, layer the cooked squash and alternate with the spaghetti sauce and ricotta cheese. Top with more ricotta, Parmesan and mozzarella cheese (if desired) and bake at 350 degrees for about 10 minutes or until cheese is melted. Take care not to burn it or cook too long to dry it out.

This is really delicious and so nutritious!

Lamb & Lentil Soup with Baby Greens

The flavor of lamb with lentils is a delicious combination. If you like lamb, you will love this. This is a highly nutritious and wonderfully delicious soup on a cold and rainy day.

1/2 - 1 pound of Lamb sirloin and Lamb rib bones
3 onions, chopped
Celery, all the stalks chopped
Salt, pepper to taste
2 tablespoons Savory seasoning, all purpose - I used Kirkland
1 tablespoon Herbes de Provence seasoning
1 tablespoon Worcestershire sauce (optional)
1 tablespoon A-1 sauce (optional)
2 8 oz. cans of chopped tomatoes, or use 2 cups of ready made salsa, mild flavor
1 8 oz. can tomato sauce, or use 1 cup of ready made spagetti sauce
1/2 pound fresh baby greens (mix of spinach, kale, other green assortment, or use fresh spinach only).


In a large heavy bottomed stock pot, sear Lamb sirloin and Lamb rib bones in hot pan with a bit of coconut oil (or olive oil). Add 3 onions, cut up, and whole stalk of celery cut up to seared lamb and saute. Stir until they begin to be a bit translucent.
Add salt, pepper to taste; add tablespoon of a mixture all purpose savory seasoning plus tablespoon of Herbes de Provence seasoning. Stir for a few minutes to infuse the spices.

Add fresh cold water to fill the stock pot plus 1 tablespoon of Worcestershire sauce and A-1 Sauce and cook the broth for about 4 hours.

Add 1 pound of uncooked lentils; simmer the lentils until tender but not mushy. Add 2 cans of chopped tomatoes and 1 can of tomato sauce. Simmer the broth with the tomatoes and sauce about 15 minutes; the lentil soup will begin to thicken some. Stir occasionally so it does not burn. Taste and adjust seasonings.

Add 1/2 pound of baby Greens and simmer on very low for about 3 minutes. Ladle into soup bowls and serve with crunchy sourdough bread and butter.

Ricotta Cheese

I have fallen in love with homemade Ricotta Cheese from the first time I made it. I'm only sorry I did not discover this many years ago when my children where younger. I love to have a plate of melons with a dollop of ricotta cheese. So refreshing and nutritious for a light meal.

1 gallon of organic milk (not ultra-pasteurized)
1 pint heavy cream (not ultra-pasteurized)
1 quart of buttermilk
1 tablespoon salt

Place the milk, cream, buttermilk and salt in a heavy-bottomed pan over medium-high heat, stirring slowly occasionally. Bring the milk to about 180-190 degrees. (You will see that the curds have begun to form.) Take the milk off the heat and add 1/2 cup organic apple cider vinegar (I use Bragg's) and use a very gentle back-and-forth motion to stir it in. Let it sit undisturbed for about 1/2 an hour.

Place a fine-mesh cheesecloth over a colander and carefully scoop out the curds into the colander.

Let the whey drain out.

Put the ricotta in a container and refrigerate. You can use this for any recipe that calls for ricotta or cottage cheese.

Mom's Giant Triple Chocolate Cookies

This recipe is dedicated to my daughter in Israel who loves my cooking. She asked for this recipe so she can make them for her family.  

These amazing giant triple-chocolate cookies are made with rich cocoa, bittersweet chocolate chips, and drizzled with white chocolate on top. They are truly luscious...!!

1 1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 cups bittersweet chocolate chips or broken bits of bittersweet chocolate
1 cup broken walnuts (optional)
1 bar of white chocolate

Heat oven to 350 degrees (F). In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda, and salt; gradually blend into creamed mixture. Stir in chocolate chips and walnuts (if desired). Get large tablespoon full of cookie dough and drop onto ungreased cookie sheet, spacing them apart as they will spread. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooking.) Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

When cookies are cooled, carefully heat white chocolate over double boiler or microwave it for a few seconds at a time until it is melted. Drizzle melted chocolate onto the top of the cooled chocolate cookie and let it set to harden.

Makes about 4 dozen small cookies, 2 dozen large.

A Walking Miracle!

Today I walked 3.19 miles in 64 minutes. That isn't Olympic times, but I'm pretty pleased with my progress.

You see, I am the most unlikely person to be healthy - or to exercise! In fact, I am a walking miracle!

From the age of 7 I had chronic anemia and suffered with migraine headaches. I have had multiple bone/knee surgeries, chronic ankle sprains, severe hip joint pain, sciatic and debilitating back issues, gall bladder surgery...I could go on.  I have spent years in rehabilitation relearning how to walk. I am quite adept with every walking aid available: crutches, walkers, wheelchairs, canes, and my rehab required that I use a passive movement machine for nearly a year. I had a legal disability from the age of seven.

But, my disability never kept me from doing what I wanted to do! I am sometimes amazed that I have traveled around the world and done the things I have done - even with my health issues.

I always worked hard to come back from each surgery...

To be able to get from disabled to well - walking independently - took personal determination and faith that God was healing me. 

The past 20 years, I have had stroke-level high blood pressure, hypo-thyroidism, and severe acid reflux - all of which required daily medications (4 to be exact), as well as digestive issues. My
inability to process and digest foods properly was creating a health crisis.

Healthy Turnaround

I knew I had to do something drastic, so, I started with a 21-day juice fast.  After doing some research I came off the fast and completely changed my diet. I started eating more lacto-fermented foods, more organic fruits and vegetables, more juices, organic beef and liver, organic dairy, bone broths...all in very, very small portions. I eat about 5 small meals a day and stop eating or drinking juices after 6:00 pm. I added walking to my daily routine - generally 6-7 days a week.

What happened next completely surprised me! My high blood pressure dropped to normal!! I had no more acid reflux problems! So I was able to go off of 3 of my 4 medications! I discovered on the days I did not walk however, up went my blood pressure! So, I decided that walking was much more preferable to taking 2 pills a day.

I presently am on a personal campaign to make sure that I stay healthy - inside and out - and walking is one of the most important elements to add to a nutritious diet. I have to push through pains of exercise that I feel here and there (who doesn't?), but the end result is satisfaction that I have done something terrific for my overall health. I like to feel the fat turn to muscle too I have to say! It's true what they say...a leaner body is a healthier body. I feel healthier.

With every step I take around my neighborhood, I thank God that I can walk! There were years when I wondered if I would ever walk again. I want to keep my ability by walking daily and not create a disability with inactivity. you know the old saying:

 "Use it or lose it." 

It is not easy for me though, but I am encouraged every single day by how I feel overall and I do not focus on the aches and pains here and there. There are some days when the pain in my back or legs is terrible...but I walk anyway...just not a power walk.

An Action Plan

I've discovered that you really have decide what exercise works for you and then put together an action plan. It is fun to be inspired by other people's stories online through social networks or YouTube. I often will be inspired by a video I see and I say "I can do that!"

Walking App

Another thing is to get a good walking app for your smartphone. I just did this recently and discovered that it made a huge difference. I could see what I was doing: how far I had walked, how long I had been walking, how many calories I was burning, etc. All of this was a motivator to actually press through when I felt a little weary saying to myself, "make it to the next block!" So that has been a great little motivator in my hand. I also listen to my music while I am walking and so I have inspiration. Sometimes I will take my MP3 language lessons along (I am learning Egyptian Arabic).

You Can Do This!!

I share this with you because I had a list of excuses as to why I could not exercise. Mostly it was because of pain!!! I say, start slow!! Years ago I purchased a DVD so I could walk a mile right in my living room. If you cannot walk outside, I suggest you do that.

Also there are some great free videos online for doing upper body and lower body toning without having to walk. And, there is swimming. Seriously...there is no excuse!!

I hope you are inspired by my story. I pray that God will help you today doing something that will be the first step in the right direction for your health!

Top Nutrient-Dense Foods

I have come to appreciate the value of nutrient-dense foods. I have realized that much of the food we eat has little nutrient value and is more appealing to our palate and cravings. Because these foods do not feed what our body is craving, we wind up being hungry much of the day and going after all the wrong foods. In the past few months, I've been really focused on the foods that pack a punch in my lunch so that I need less in quantity and continue my weight loss.

So, I have certain homemade nutrient-dense foods that I make sure I eat each day.

• Mestemacher Three-Grain German sourdough bread (store bought)- about 2-3 half slices
• Homemade liver pate (chicken livers, beef liver) - 1-2 tablespoons
• Yogurt - 1/2 cup
• Yogurt cheese (lebane) - 1/4 cup
• Ricotta cheese - 2-3 tablespoons (on toast, or with fruit)
• Fruit in season - cherries, melons, apples, berries
• Greens (Kale, spinach, collards) steamed - about 1/4- 1/2 cup
• Fish head or beef bone broth - 1 cup
• Lacto-fermented vegetables - 1/2 cup
• Sauerkraut - 3-4 tablespoons

"Super Foods"

Below is a list of some of the highest nutrient dense foods -- sometimes referred to as "super foods." Try to incorporate some of them into your weekly meals.

• Kale
• Collards
• Bok Choy
• Spinach
• Brussel Sprouts
• Arugula
• Cabbage
• Romaine
• Broccoli
• Green pepper
• Artichoke
• carrots
• Asparagus
• Strawberry
• Pomegranate juice
• Tomato
• Blueberries
• Orange
• Cantaloupe 
• Sweet potatoe

The Value of Lemons!

It is said that lemons came to the west from Arab traders in the 12th century. The high vitamin C content made lemons a staple of long sea voyages to protect the sailors from scurvy. The value of lemons added to our daily diet - more than a sliver in a glass of iced tea - boosts our immune system, something we all need in our high-stress culture.


In addition, the peel of the lemon has lots of uses. I came across this graphic by Melissa Breyer at Care2 Healthy Living and thought I'd share it with you!

Add some lemons to your meals today!

Refried Black Beans & Guacamole with Limes

Mexican food has always been a favorite at my house - no matter where we lived. This is my version of the traditional refried beans! Black beans are so loaded with nutrients that it is a healthy substitute for regular pinto beans. The limes add an extra zest and I suggest when you serve it, give the limes a squeeze over the beans as well. The lebane (my yogurt cream cheese - see recipe in this blog) adds a nice tangy flavor in companion with the spicy beans. You could substitute plain yogurt.
This a satisfying, and deliciously nutrient-rich meal.

Refried Beans Ingredients

2 cups of fresh made black beans, or 1 - 16 oz can black beans
1-2 tablespoons Coconut oil (pure extra virgin), or olive oil
1/4-1/2 cup salsa (mild or spicy)
1/2 tsp cumin
salt and pepper to taste
Cheese (Cheddar, Jack, Monterey, Mozzarella), cut up into small cubes
Lebane (Yogurt cream cheese), or substitute plain yogurt or sour cream

In a frying pan, add a about a tablespoon or two of the coconut oil and bring to medium heat. Add the black beans with a few tablespoons of the liquid (or, drain most of the liquid from the can of black beans) into the hot oil and mash the beans with a potato masher in the pan. Add seasonings and about 1/4 cup of salsa - or to taste. If the beans get too dry, add more bean liquid or salsa. Cook the beans until the liquid is nearly evaporated, stirring occasionally. Toward the end of the cooking, add the cubed cheese and cook until it is melted.

Note: For extra spicy, add chopped jalapenos and serve with extra hot sauce.

Guacamole with Limes Ingredients

1 avocado
1/4 cup salsa (mild or spicy)
salt and pepper to taste
1-2 limes, juiced

In a bowl mash the avocado with a fork; add the above ingredients and incorporate well. Serve immediately.

To Serve

Plate the refried beans in the center. Place a dollop of guacamole, lebane (or sour cream) around the beans. Top with salsa and serve with hot corn tortillas.

Sfeeha - Meat Pies

This has to be one of my all time favorite recipes and it brings back wonderful memories of when I tasted Sfeeha for the very first time as a teenager. The smells of these hot little appetizers are wonderful, but I especially love the tangy taste. There are various recipes for Sfeeha, but I am partial to the Syrian method that uses a Pomegranate concentrated syrup which makes it deliciously tangy.
Below are a couple of videos that demonstrate the process of making Sfeeha. The first video is from a place in Lebanon that is especially known for their delicious tangy meat pies. you might want to "mute" the funky music however!

Chef Kamal has an easy Americanized version:

Kibbeh, Kubbeh

This delicious traditional dish is served as an appetizer or part of the main meal. It has a bulgur wheat shell with a spicy meat filling molded by hand into a ball or traditional football shape. Below is a video demonstrating the authentic process for making the Kibbeh or Kubbeh.

Serve with lemon wedges and salads.

Felafel

I came across this video on how to make authentic Middle Eastern Felafel and thought it would be good just to post it for demonstration of the whole process.




A healthier version would be to bake these felafel patties or balls in the oven instead of frying them. Serve with hummus or tahini sauce and lemon wedges.

Homemade Sauerkraut

There are a lot of good recipes for sauerkraut on the internet - and I highly recommend you check them out! I did my research before I attempted this recipe on my own. I employ my husband to pound the cabbage, and then he gets to enjoy the delicious taste of homemade sauerkraut 7 days later. This is a fun project for the family - and so highly nutritious and delicious!

Ingredients

1 organic cabbage (green or red)
1 mason quart jar
1 tablespoon caraway seeds
1 tablespoon sea salt
4 tablespoons whey (liquid drained from good organic plain yogurt)

Procedure

It should be at least about 72-degrees in your house over the next 7 days. Carefully peel off the first couple of outer cabbage leaves and reserve these . Wash the cabbage in filtered water (including the reserved outer leaves)- or wash it in tap water but let it set for several hours to let the chlorination evaporate before processing it.

Put the cabbage through food processor (or use a shredder) and put into a large bowl. Add the caraways seeds and salt and pound the cabbage with a mallet for about 10-20 minutes. As you pound you will begin to see the cabbage break down and liquid emerge. Add the whey.

When all the cabbage has been well broken down, add the whey and stir well. Begin to spoon the cabbage into the mason jar a bit at a time, mashing the cabbage well to the bottom. As you do, more liquid will come to the surface covering the cabbage - this is what you want! Continue to add the cabbage and press it down firmly below all the liquid.

Fold up the reserved and washed outer cabbage leaves and press them firmly on top of the cabbage. Liquid will rise above the folded cabbage leaf. Leave about an inch from the top for the fermentation liquid. Seal with the lid and leave for 7 days on the counter with paper towels under the jar to catch any liquid that might leak out. Check the top of the lid to see if some of the pressure of the fermentation needs to be released over the 7 days.

After 7 days, taste it, then refrigerate.

Health Benefits

To aid my digestion with my meals, I generally will eat 1-2 tablespoons of my homemade sauerkraut, especially with protein meals. Since adding this to my daily diet, I have no issues with my digestion and all of my pain is gone! This stuff works!!

Homemade Ginger Ale

This is a lacto-fermented (meaning, it is made with whey), probiotic drink that is luscious for your intestinal tract! The health benefits of fresh ginger cannot be overstated! I have come up with my own recipe and am still experimenting! I suggest you try it out and see how it works for you.


I'm not interested in making the bottled, naturally fermented version so much as I am wanting the health benefits of this drink.

Ingredients

2 quarts of filtered water (note: do not use chlorinated water as it will ruin the fermentation process.)
3/4 cup of organic ginger, peeled and grated or chopped
1/2 cup fresh lime juice (I use an organic bottled product)
1/2 sucanat
1 tsp sea salt
1/4 cup whey (liquid drained from organic plain yogurt)

Directions

Mix all ingredients well in a 2-quart glass mason jar. Leave at least 1-inch from the top for the fermentation.

Leave the jar on the counter about 3 days, then refrigerate. The ginger ale will be mildly fizzy...and you can leave it out for a few more days to get more fizzy.

To Serve

You may want to add a bit of honey or pinch of stevia to sweeten the ginger ale more to your taste. You can also add more seltzer for a fizzier drink. Add add ice, and drink to your good health!