Go Alcohol Free This Autumn - Bax Botanics

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With the summer drawing to a close and the hangover of gin filled evenings beginning to take effect, many of us will be feeling like perhaps we’ve over indulged throughout the lighter months and looking to take a break from alcohol. However with the choice of booze free beverages leaving little to the imagination, abstinence can end up being somewhat difficult. Step forward Bax Botanics!

Independently run in North Yorkshire, Bax Botanics produces alcohol free spirits that, enjoyed with a traditional mixer can be the perfect alternative to alcohol. Distilled in craftsman made copper stills – just the same way as gin, these mouth watering spirits are made using organic herbs sustainably farmed from Fairtrade farmers. Adding to the company’s eco credentials, Bax bottle labels are printed on environmentally friendly sugar cane waste with recycled cardboard and clever box design eliminating the need for extra packaging materials.

Bax Botanics

Bax Botanics

Our business is born of a love of flavours gained through 15 years of teaching foraging and preserving.

Bax Botanics

Bax currently produces 2 spirit flavours at the distillery, Sea Buckthorn and Verbena, with each creating its own unique taste.

•             ‘Sea Buckthorn’ is a distillation of fragrant herbs and botanicals - Citrussy Seville oranges, Mediterranean herbs and subtle, warm, buttery baking. The blend is relaxed and luxurious.

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  •       ‘Verbena’ is a distillation of light, bright herbs and botanicals – Lemon Verbena and hints of menthol, make this blend stimulating, appetising and fresh.    

With no sugar, no sweeteners (there’s just half a calorie in each 50ml serving) and completely allergen free, these spirits are perfect for diabetics and suitable for vegans and vegetarians.

Sea Buckthorn

Sea Buckthorn

Verbena

Verbena

We created the drinks to fulfil a need for adult drinks that are not sweet but are a sophisticated treat.

•             Great for the growing number of people who want to stay focussed, alert and at their best! 

•             An excellent treat for the non-drinker when friends are drinking alcohol.

•             Perfect those who need to drive or as a pacing drink. 

•             Great for the health conscious and pregnant ladies also those who have children.

Rose Bax - Bax Botanics

The Velda - The Perfect Non Alcoholic Cocktail

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Named by Chris Bax to sound like an ethereal, sprite of the hedgerows – born from Verbena and Elder. Hedgerow foraging in a glass: the flavour of Elderflower, spring herbs and fresh apple combine with the light bitter notes of Mediterranean tonic.

INGREDIENTS 

•             50ml Bax Botanics Verbena

•             5ml Monin Green Apple Syrup

•             5ml Belvoir Elderflower Cordial

•             150ml Fever-Tree Mediterranean tonic

•             Ice and a straw

•             Edible flowers to garnish

Mix the ingredients together in a tall glass and top up with ice. Garnish with edible flowers or a slice of apple. Elderflowers would be lovely a lovely alternative during the summer months.

Bax Botanics can be found in Booth’s,The Craft Bottle Shop and online.

For more information about Bax Botanics please visit www.baxbotanics.com

NOTE: Bax Botanics will be exhibiting at The Capsule Beauty & Wellness Event on Thursday 5th Sept in Leeds. For more information please visit www.thecapsule.co.uk/events.

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Recipe: Charred courgette & salmon with herb sauce

As the summer approaches we’re looking to ditch the stews and pies in favour of lighter, healthier dishes. Lets be honest the thought of bearing our carb loaded winter bodies right now is quite a scary prospect and so we’ve enlisted the help (basically begged!) of FYOUFODMAP’s Nikki Griffith who’s shared some of her bloat beating recipes.

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Charred Courgette & Salmon with her sauce.

Courgettes can be a bit bland, so the cooking of them is mega important here. Don’t get impatient, you need to wait for the char. It’ll add depth and smokiness and will give you the perfect backdrop for the more punchy salmon.

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Guidance from Monash University says that up to 100g of courgette is low in FODMAPs. Anything higher and you’ll come up against high amounts of fructans. That means you can pretty much eat one courgette per person (by the time you’ve lost the end bits and a few scraps). The restrictions on size definitely put this into the ‘light’ dinner category so if you’re hungry, maybe add a potato salad on the side.

  • 400g courgettes

  • 4 large, skinless and boneless salmon fillets

  • 1 red chilli, sliced

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For the dressing:

  • 20g basil (including stalks)

  • 8g parsley leaves

  • 10g spring onion greens

  • Juice of half a lemon

  • 75ml extra virgin olive oil

  • 15ml garlic-infused olive oil

  • Half a teaspoon of salt

Serves 4 for a light lunch or dinner

  1. Slice your courgettes lengthways (I use a mandolin for this on the second-to-thinnest setting). Heat some oil in a large griddle pan and cook your courgettes in a single layer until you see visible dark char lines, then flip them and repeat on the other side. You’ll need to do this in several batches but I promise, the time investment is worth it. If you put them all in at once then you run the risk of a mushy mess and none of the char flavour. Once all your courgettes are done, pop them in your oven to keep warm on the lowest heat setting.

  2. In a frying pan, heat some oil and then add your salmon fillets (the oil should hiss as you add them if hot enough). Cook them for 3 to 4 minutes on each side depending on how you like them to be done. I like mine still a bit blush in the middle so I do 3 minutes each side.

  3. Meanwhile, combine all the ingredients for the dressing in a food processor*.

  4. Once your salmon is ready, remove it from the pan and flake it into large chunks. Then carefully combine everything in a large bowl, making sure not to break the salmon up too much, and serve with some sliced red chilli on top.

*If you don’t have a food processor, try finely (and I mean finely) chopping your herbs, mixing all the sauce ingredients together and pressing with a pestle. It won’t be quite the same but it’ll still be fresh and zingy. 

As mentioned, if you’re following a low FODMAP diet then you’ll need to stick to these amounts. If you’re not, you can add extra courgette for a more substantial serving.

WHAT IS THE LOW FODMAP DIET?

It’s a diet that’s been specially developed by the clever researchers at Monash University in Melbourne, to help relieve people suffering with IBS, which affects 1 in 7 people, from the associated symptoms.

The word FODMAP is an acronym, standing for:

  • Fermentable (basically that refers to foods that are broken down by gut bacteria and then produce gases in your belly)

  • Oligosaccharides (in particular: wheat, onions and garlic)

  • Disaccharides (that’s lactose to you and I)

  • Monosaccharides (a.k.a. fructose – found in honey, high-fructose corn syrups and fruits like apples)

  • And

  • Polyols (Sorbitol & Mannitol – these are found in some fruits and vegetables)

You can find a full list of foods you can and can’t eat on the Monash FODMAP app.

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The idea of the low FODMAP diet is to cut from your diet foods high in FODMAPs, for a period of 6 to 8 weeks. For some people with a gut-imbalance such as SIBO, they may be able to go back to eating as normal. Others will gradually re-introduce foods back into their diet, helping them to identify which are causing nasty symptoms.

For more about Nikki or to read more of her recipes please visit www.fyoufodmap.com or follow her on instagram at @fyoufodmap