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Celtic Druid Mead

Enjoy our twist on this Celtic Driud Mead recipe commonly drank in Irish tradition celebrations and festivals.

Makes 8 pints


    2 oz ginger root or substitute our Back to the Roots honey

    2.5 lbs Ohia honey or another floral honey

    1 Cinnamon stick

    6 Whole cloves

    1 oz Mead Wine, or baker's yeast

    8 pints water

    2 lemons, juice & rind of


    Very large Pan - enough to hold 12 pints


    8 pint Fermentation Jar

    Muslin cloth bag



Bruise the ginger by folding it into a clean cloth and hitting it with a hammer to release its flavor. Tie the bruised ginger, cloves, cinnamon stick, and the lemon peel in a muslin cloth and put it into a 12-pint pan. Add the water and lemon juice and bring it to the boil. Allow to cool to 50C/122°F.

Meanwhile, stand the honey in a warm place and allow to come to the same temperature. Add the honey to the lemon and ginger water and mix. Allow to cool to 21C/70F and then remove the muslin bag with the ginger and lemon peel in it.

Crumble the yeast into the honey water and mix lightly. Pour the liquid into an 8-pint fermentation jar, it should reach about three quarters full, and fit the airlock. Leave until all fermentation has finished, racking if necessary. Leave for another 1-2 weeks before bottling and storing.

The mead can be drunk after 4-6 months, but is best if kept for several years! Get creative and have fun! Add other herbs like Lemon balm, Elderberries, Tulsi basil or fruit like plums, peaches, or strawberries to the mix.

Try our delicious deviled egg recipe made with our favorite mermaid seasoning! A delicious twist on any basic deviled egg recipe.

Makes 12 eggs

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'Ohana Deviled Eggs


    12 large hard boiled eggs 

    1/3 cup mayonnaise 

    1 Tbs yellow mustard or mustard of choice

    1 tsp apple cider vinegar or pickle juice

    1 tsp Mermaid seasoning

    Salt, pepper, and garlic powder to taste

    Paprika and Mermaid seasoning for garnish


    Boil the eggs in 2 cups water for 12 min or use a egg cooker

    Immediately place cooked eggs in a cold water bath with ice to cool

    Crack and peel shells off, compost shells in the garden

    Cut your eggs in half lengthwise and place all the cooked yolks in a bowl; set the egg whites aside on a plate.

    Smash the egg yolks with a fork and mix well with mayo, mustard, mermaid seasoning, and vinegar

    Season with salt, pepper, and garlic powder to preferred taste

    Fill each egg white with equal amounts of the mixture using a spoon or piping bag to make them look pretty.

    Sprinkle with more mermaid seasoning and paprika



Ginger Turmeric Lemonade


Prep and cook time:  20 minutes       Serves 4

4   cups water
1   teaspoon organic turmeric (a 3-inch strip fresh turmeric root, peeled)
1   teaspoon organic ginger (or a 4-inch strip fresh ginger root, peeled)
1/4 teaspoon black pepper (optional)
OGW GoldenBliss or Back to the Roots Honey, to taste or 1/3 cup
1 full lemon sliced for garnish or to taste

3-4 lemons squeezed or 1/4-1/2 cup lemon juice

Put water into a small pot and bring to a boil on the stove. Make sure that the water has come to a full boil. Add turmeric and ginger to the boiling water and reduce to simmer for 8 to 10 minutes with a lid to secure all the herbal benefits. This will extract the beneficial compounds from the turmeric and ginger. Remove the pot from the stove. Strain the tea into a cup through a fine-mesh strainer to filter out the particles of turmeric and ginger. Add honey and stir to melt the honey. Then allow brew to cool to room temperature. Once cooled place in a glass pitcher or container and add lemons or lemon juice. Stir until well mixed. Add water or lemon juice until lemon taste is as desired. Add ice, lemon garnish, and serve. Enjoy!

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Cheesy Grits

Try our delicious Mermaid Seasoning atop these cheesy and delicious grits. Don't want cheese.. make them plain. 

Make it a whole meal and add shrimp to make shrimp and grits or crawfish etouffee on top. Enjoy!

Makes 4 servings



    1/2 cup quick grits

    1 tsp oil

    2 cups veggie or chicken broth

    Diced mini sweet peppers as desired

    1/2 an onion

    2 garlic cloves diced

    1/3 cup shredded cheese

    Salt & pepper to taste

    Mermaid seasoning and diced cherry tomatoes for garnish

    In a frying pan, saute onion, peppers, and garlic in oil until cooked and translucent.

    In a saucepan, bring the broth to a boil.

    Slowly stir in grits into broth.

    Reduce heat to medium-low, cover.

    Cook 5-7 minutes or until thickened , stirring occasionally.

    Stir in and add cheese, onions, peppers, and garlic to grits. Continue cooking until cheese is melted.

    Season with salt, mermaid seasoning, & pepper to preferred taste

    Sprinkle with mermaid seasoning and tomato garnish

    Optional: Add grilled shrimp, bacon, or crawfish etouffee on top. 

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Berry Bliss Salad

This light and fruity salad will pair deliciously with our Berry Bliss Shrub or any of our herbal vinegar shrubs as a salad dressing. Create your unique salad and give our shrub a try on top. 

Makes 4 servings


    1/2 container each of spinach and spring mix salad greens

    2 tbs Berry bliss Shrub or one of our other delicious shrubs

    Walnuts as desired

    6-7 medium strawberries sliced

    1 cucumber diced

    2-3 shredded or diced carrots

    1/2 cup cooked boxed or canned chick peas (optional)

    Shredded beets to top (optional)

    Shredded mozzarella or feta cheese to top


    Mix spinach and spring mix in a large bowl

    Dice and chop cucumber and carrots

    Peal and shred beets

    Slice strawberries

    Add chick peas, beets, cucumbers, carrots, and strawberries to bowl of mixed salad greens

    Sprinkle cheese on top

    Add 2 tbs Berry bliss shrub to salad or more if desired. Enjoy!

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