Kava kava
Kava kava (Piper methysticum)
Brief Background:
Kava beverages, made from dried roots of the shrub Piper methysticum, have been used ceremonially and socially in the South Pacific for hundreds of years. The drink is reported to have pleasant mild psychoactive effects, similar to alcoholic beverages. Recreational use of kava has spread over the last 20 years to Aboriginal communities in Australia, where it is often consumed in combination with alcohol. In Fiji, kava is still used today during welcome ceremonies for local and international political and religious dignitaries.
Expert Opinion and Historic Precedent:
An aqueous decoction of Piper methysticum has been used for centuries by Pacific Islanders at social religious-ceremonial and social events without hepatotoxic side effects. Some South Pacific Island countries use fresh kava root or rhizome to prepare the traditional drink, while others use dried and ground roots or rhizomes. For fresh preparations, the root is chewed by young females who spit the juice into the kava bowl without swallowing it themselves. The juice is then mixed with water or coconut milk and further processed. Another water extract of kava has been made by adding water to kava roots, which are finely ground and then filtered using cheesecloth. These water extracts have been shown to contain only water-soluble carbohydrates, proteins, and about 6-8% organic compounds.
Just wanted to share my Uncle Tobys Honey Lemonade Recipe: 1/2 gallon warm water, 1/2 cup honey, 1/4 cup sugar, 1/2 cup fresh lemon juice. Just mix it all with your hands (their warmth will dissolve the honey and sugar) and pour mixture into a gallon container filled 3/4 with ice. You can even add a sprig of lavander or a slice of fresh ginger for a little extra spice.