Recipes
Guzzling home-made Kombucha at an alarming rate and the SCOBYs are piling up?
Or are you an avid brewer that’s concerned with the well-being and lively hood of your SCOBYs and are losing sleep over it? Whatever the case, perhaps, a SCOBY hotel is the answer for you!
No hardhat required, check out how to construct and maintain your own 5-star SCOBY Hotel!
When it comes to the livelihood of my starter babies, trust me, I’ve had my fair share of “omfg” moments . 9 out of 10 times it’s benign, and well, 10 out of 10 times I’m panicking.
For what it’s worth, #1 thing I’ve learned is that it usually looks worse than it is, and that the smell of the starter is a major indicator. I’ve put together a quick list of what’s worked for me + tips from the pros, check them out!
Not all Chocolate Chip Cookies are made equal! Smokey, Rich, Sweet & Salty – there’s only room for big, bold “in your face” flavours here. Then, the nutty profile of spelt flour mysteriously ties it all together.
Oh yeah, this is a dreamy dairy free, nut free cookie for adults!
Having had little to no success with spelt flour in sourdough bread (they were edible but hideous), frustrated, I reach for some low hanging fruits. You know, back to basics with an ol’ batch of CCCs. Dear god, there is nothing basic about this creation. Get the recipe after the jump->
Last year this time, I got my first taste of sourdough.
Four ingredients, old-school methods, better than store bought insta-breads? I was already sold when I came across a local Sourdough Workshop. I had no idea the depth of bread-making, how much detail, control and fuss goes into good bread or how deep down the rabbit hole I’d go! Baking sourdough with wild yeast promise an audible crust, tangy, buttery center, and comes with so many health benefits. I absolutely fell in love with the science, the process and sharing my passion for naturally levained sourdough bread. Check out how you can make your own starter!
No secret- sugary, processed foods, stress and antibiotics all contributes to a leaky gut. A leaky gut can cause inflammation, which can often become systemic and affect the health of the brain.[1] Signs and symptoms of a bad gut can range from eczema, food allergies, excessive sugar cravings, down to your mood (70% of your body’s serotonin levels are found within your gut!).
So the cure? Probiotics! Inoculating foods and bevies with the good bacteria deters wild strains of bad bacteria from growing. Fermented foods and drinks can be more effective than a probiotic supplement as they also contain “food” for the microflora to help promote their growth. Another advantage, ferments introduce a variety of bacteria species, whereas a probiotic supplement has only a limited number of the species. We love variety around here!
This beverage is by far the easiest, fastest way to supplement heaps of probiotics. It also contains unique peptides with anti-inflammatory, antioxidant and immune regulating effects. Not to mention, it’s friggen delicious! Some history, how-to and troubleshooting Water Kefir after the jump
You may be familiar with those chewy, nutty, irresistible novelty-sized cookies at Wholefoods, that perfect balance of rich chocolate, sea salt and heady molasses – I’m hooked! It’s the type of cookie you may have reservations to share or are surprised when you’ve casually devour the entirety. Why not buy the stack? I have, my friends, I have. Nay, it is not enough!
It has been a long time coming in developing the perfect copycat. However, I can’t take credit for the ingenious name – which had me spewing the contents of my mouth. This recipe is everything I want in a cookie recipe: no-mess, 3-steps, healthy enough to be considered breakfast and all made in one bowl. Got 30 minutes? Read the full post for recipe and notes
Continue reading “Energy Pucks (Wholefoods Power Cookie Copycat)”
Did you know more than 50% of store bought Nutella consist of sugar and palm oil? And there’s actually less than 13% of hazelnuts? That’s nuts!
It takes next to nothing to make your own: 5 ingredients + 4 steps, et voila!
It spreads thick once you pop it in the fridge, or enjoy it fresh like this mess right here😍🍫🌰
These sprouted quinoa + flax crackers are well-balanced, nutty and SO easy to make. Super rewarding to boot – hearing that snap when you break the fresh batch of crackers puts a smile on my face every time! Enjoy this versatile “base” recipe, a great excuse to test out endless herb, spice & seed combos!
Sprouting breaks down carbohydrates, kickstarts the germination process, making the nutrients more accessible. Therefore, giving the ol’gut a hand with digestion and you’ll get the most out of these nutritious little seeds.
Perfect recipe for leftover quinoa from making Quinoa Rejuvelac , check out how to make fresh grain-free rejuv.
I remember learning about Kombucha online and then immediately finding a SCOBY @ Harvest Community Foods, literally steps away from my apartment. The bright-eyed clerk behind the counter set me up with the same enthusiasm I now understand and share today. It was a validating “yes, stars are aligning” moment – what a genuine display of the fermentation culture! Bewitched by the slice of symbiotic culture swimming in it’s own juices, I knew then I was on the road to experimentation and discovery.
….That was circa 2014. Fast forward, after a few accidents and 100s of batches, I now love sharing my booch story, how easy it really is and have become your local SCOBY/Booch pusher. Kombucha was sort of the “gateway” ferment that opened a whole world of gut promoting elixirs and homemades – methods predating any pre-packaged goods. Working with nature, a delicious batch of booch is a fine reward all on its own, but it is in the process where empowerment lies! I apply the same precautions with all ferments: start with quality ingredients, stay clean but not sterile and always reserve surplus/a backup.
So, get your hands dirty (figuratively!!) and try making your own kombucha at home. Check out some tips and a simple recipe after the jump!
UPDATE: I now have SCOBYs to share, if you are in 604 / 778 give me a shout
Continue reading “Kombucha 101”
