This is only one method of extracting the Kava juice through water infusion. Notes: Substitution of equipment is possible. Cool mixture in refrigerator, stir, and enjoy. Pour mixture into the nylon sieve, and gently massage until much of the liquid is extracted into your stainless steel pot or bowl. Stainless steel pot or bowl to hold the liquidsĪdd the measured Kava and water into the blender.1/4 cup of lime or lemon juice (about 10 calamondin limes).Add the honey, cinnamon, and ice cubes to the liquid and blend again. 1 teaspoon of ground cinnamon (or to taste)īlend the Kava and water.Chocolate with high cacao content, e.g., more than 60%, is a favorite - the bittersweet taste of the chocolate complements the bitterness of the Kava and helps mask the rooty taste. (Liquid may get warm under the prolonged blending, but don't allow it to go too hot.) Makes one or two servings. Add the chocolate, and blend again till chocolate is fully incorporated into the liquid. 1 Wow-Wee Maui Chocolate Bar (you can find them at ).2 tablespoons powdered Kava root (or equivalent).Notes: This recipe seems to have the added benefit of providing fiber in one's diet. 1 cup whole yogurt (I prefer the unhydrogenated yogurt in health food stores).Add 1 or 2 bananas to the liquid, some ice, then blend in an Osterizer or electric blender until the ice is crushed. Massage or blend, then strain with a sieve. Prepare the standard Kava beverage by using 1 or 2 tablespoons of powdered Kava root, 1 cup of water (or equivalent). (Liquid may get warm under the prolonged blending.) Chill. 1 cup (8 oz) of coconut juice (look for ones without preservatives)Īdd the Kava, coconut juice, pineapple and water into an Osterizer or electric blender for about five minutes.Kavain, the Kavalactone highest in most Hawaiian 'awa varieties, is usually felt quite soon after drinking, but the other Kavalactones' effects may not register for 20 minutes or so. It's a good idea to space servings at least 10 minutes apart. Traditionally, each serving of this prepared 'awa is swallowed in one or two quick drinks from a coconut shell. To get the most from the already wet 'awa powder, some people place it again in a smaller amount of water and continue the kneading process, then combine this weaker mix into the stronger. The water should take on the appearance of mud. The longer you press and squeeze the bag, the less oily it will feel and the more oily the water will feel and look. If the 'awa has a high Kavalactone content, it will feel oily, almost like a ball of greasy clay. Use your other hand to knead the bulk of powder under the water, as you would dough. The amount of water will vary according to individual taste, but a good rule of thumb is an ounce of good 'awa to a quart of water. Place the powder into the strainer bag, hold its edges together at the top with your hand so that none of the whole powder escapes, and immerse the bag into a bowl of cool water. Here in Hawai'i, the strainer is often a nylon stocking or cheesecloth shaped into a bag.įigure on 1 to 2 ounces of powder per person, depending on the strength of the 'awa. The drink is made traditionally in many Pacific island cultures by straining the dried 'awa powder in water.
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