KOMBUCHA ~ The Elixer of Life!

Kraut, Kimchi ..Kombucha!

Kombucha is a fermented drink like beer and wine. Very low alcohol (under 10%). Kombucha is called a tea, made from (1) Yeast, (2) Sugar, and (3) Black tea. Renew your interest in this fermented tea to improve your health. Make a difference in your life. Don’t wait until it’s too late. Start now. [ Note: The sugar is fermented out via scoby / yeast culture. ]

Recipe

Ginger Kombucha

First STEP: Grow kombucha scoby ⬅️ link

Kambucha Recipe

  • Servings: 1 gallon-16 serv.
  • Difficulty: medium-easy
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INGREDIENTS
1 Scoby purchased or grow komucha scoby from a bottle
1 Cup sugar (sugar needed to feed the fermentation)
5 Organic black tea bags (or 1 tablespoon loose tea)(can use green tea, but not the first batch)
1 Gallon Jar to store kombucha
2 Fresh Ginger (3-inch pieces) Vary to taste.
Glass bottles for storage
2 Cups brewed Kombucha

DIRECTIONS how to make kombucha recipe 1 gallon

1. Everything must be sanitized. I cannot stress this enough. When dealing with fermenting anything it is crucial every piece is clean and sanitized. Wash your hands and all equipment used before you begin. I like to run everything through my dishwasher before I make and bottle. My husband and I brew our own beer and make our own wine. So we are very familiar with making sure everything is super clean and sanitized.
2. Measure out 3.5 quarts of water and place in a pot on the stove. Heat the water until boiling. Some people insist on using distilled water. Boiling filtered water from our fridge has worked perfect for me, and I have been making this for nearly a year.
3. Turn off the heat and add 1 cup of sugar. Stir the sugar until it is completely dissolved. Then add 5 organic black tea bags. This is the brand I use and for the first fermentation from your homemade scoby you should use black tea for a strong brew. Cover the pot so not much water escapes. After you have brewed the kombucha you can then use a combination of black and green tea. But you should have at least a 3 black tea and 2 green for later brews
4. Wait for the tea to cool. It must cool to room temperature before adding the scoby. If not you risk damaging your precious scoby you grew from scratch. Once it is completely cooled, pour the tea into the clean 1 gallon jar and add 2 cups of your previous brew. Then add the homemade scoby to the top.
5. Store in the 1 gallon glass jar with a cloth (cheese cloth-doubled) covered lid with a rubber band. This allows the kombucha to breathe without getting any additional bacteria or fruit flies in your brew. Store in a dark closet that remains cool through out the day and someplace no one will touch it. It needs to remain still to grow the scoby and create the bubbles.
6. Allow to brew for at least 7 days. It may take 10-12 days, depending on the temperature in your home. During the winter months, I allow a little longer brew. Right now 8 days is the perfect time for the flavor and creating the carbonation.

IMPORTANT: The bacteria in kombucha is considered a probiotic. But, if not prepared properly harmful bacteria or mold grows on your scoby Green or gray spots is a sign of mold. Another sign of mold when your scoby is dull and fuzzy looking. NOT glossy. Discard the scoby and start over. TIP: Use cane sugar or white, not honey, stevia, raw or coconut sugar. When shopping for kombucha, it may be best to choose brands that contain under 4 grams (1 teaspoon) of added sugar per serving. TREND: Add turmeric & black pepper Ratio: 100/1. How much? 1 tsp. of turmeric per gal. + a pinch of black pepper. You should not be able to taste the turmeric.

Symbiotic Culture of Bacteria and Yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast. .. provided by Wikipedia.com.

Put a jug in your fridge: Gallon dispensers (5.5 cups) with a spout. (as seen in IKEA.com, Canada)

It Tastes Like Vinegar!

Not true ~ Kombucha is delightfully tart and fizzy. Ginger adds a warm and spicy punch!

Kombucha can be made into vinegar – fermentation period –>6-10 weeks. Use in salad dressings! Other uses: mayonnaise (add 2 tbsp to your mayo recipe). Hair Tonic, Facial Toner, House Cleaner and Healthy Gummies <–recipe.

Criminal Minds At Work!

Mandy Patinkin (actor – Criminal Minds +plus) is a proud advocate of kombucha [kämˈbo͞ochə]!…or Kambuka?
Anyway you say it ~ it ‘s all good!

Kvass – Similar to Kombucha

Kvass

When life gives you stale rye bread, it’s time to make bread kvass!

Kvass is an ancient fermented cereal-based, low alcoholic drink. Kvass is known to reduce the risk of cancer. When it comes to taste, kvass is similar to kombucha. Kvass is a rich source of manganese, vitamin B12, selenium, niacin, iron, copper, and magnesium.

Making Kombucha. This is my favorite video.
He said it best!

New Year’s Resolution : “GOOD HEALTH!”

Make Kombucha ..drink ..daily.. like water! See the change and let me know about it. You will be helping .. yourself .. and a lot of other people! Spread the news. 🧑🏼‍🤝‍🧑🏻 👩🏽‍🤝‍👩🏻 👍🏽 🧑🏼‍🤝‍🧑🏻 👩🏽‍🤝‍👩🏻

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Tasty Cucumber Salad

This Dill~Cucumber Salad recipe is so easy and simple to make with just a few ingredients.  It is very refreshing and delicious in summer and equally as good during the winter months.

chilly-dilly

Chilly Dilly Cucumber

An excellent salad  to accompany those tasty Finnish meatballs, meatloaf, smoked salmon and as a side dish for any meal.  I brought the cucumber salad to my neighbour’s place.  We had this salad with smoked salmon, capers, lemon, cream cheese and rye crackers.  The cool cucumber salad cuts the richness of the smoked salmon in a most pleasant way.  Since we are all of different nationalities, we discussed and critiqued other country’s versions of  cucumber salad. The election was over after we counted the votes. My Dill~Cucumber Salad won!
Chilly Dilly cucumber will not be making any speeches. However, his winning secret is in the dill ~ a subtle, delicious flavour that really enhances the cucumber.

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INGREDIENTS
1 medium cucumber thinly sliced
2 tablespoons chopped fresh dill
1/2 cup apple cider vinegar
1/2 cup water
3 tablespoons sugar substitute
1 teaspoon salt
2 tablespoons  avocado or salad oil
cucumber-shadow
INSTRUCTIONS
1.  Mix the vinegar, water, sugar substitute, salt and oil together and stir to dissolve the salt and sugar substitute
2.  Add the dill and cucumber slices.
3.  Refrigerate for several hours to let the flavours meld.
IMG_1526didyouknow TOP SEVEN ALKALINE FOODS: The cucumber is one of the most alkaline foods  (#3) that you can eat.  Combined with the  effect of the apple cider vinegar, it will help to make you body alkaline or at least closer to a neutral pH when you are eating acidic proteins.  Both meat and even fish and chicken are acidic.  Your body wants to stay alkaline or at least closer to a neutral pH to stay healthy along with fighting off and prevent disease.  Eat your veggies!

BONUS: This is a very tasty cucumber salad recipe!  Until you make this cucumber recipe perhaps for the first time, you will know what you have been missing!  My taste testers (friends) tell me all the time.  You will make this salad again and again!
HEALTHY OIL
This salad contains 2 tablespoons of healthy oil, which is my variation to the traditional Finnish cucumber salad. Not only does it prevents the cucumber slices from sticking together it is so good and healthy for you. If you recall the  true story about Lorenzo’s oil. (actually containing two specific long chain fatty acids, isolated from rapeseed oil and olive oil)  will know the miracle of oils.  We don’t know everything about food/medicine. Some people have a shot of oil in the morning to start their day!

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CUCUMBER TIPS and benefits!

Oven-dried Tomatoes

These are so easy to make and freeze to enjoy throughout the year.  Great on salads, sandwiched, pasta. pizza.  The flavour is concentrated.
INGREDIENTS
6 to 8 tomatoes, slices about 1/2 inch thick
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh thyme, fresh oregano, fresh basil, whatever you have
1 tablespoon  olive oil
DIRECTIONS
1.  Preheat oven to 250 F or 120 C
2.  Place sliced tomatoes on a baking sheet  on a piece of parchment or silpat sheet.

Sliced fresh tomatoes with salt, pepper, herbs, olive oil

Sliced fresh tomatoes with salt, pepper, herbs, olive oil

3 Drizzle with olive oil. Sprinkle with salt pepper and fresh herbs.
4.  Bake for one to two hours checking every half hour until pieces have shrunk slightly, edges are shriveled and juices no longer run.  They are not completely dried but are still juicy.

tomatoes that have been backed and out of the oven

Sun (oven) Dried Tomatoes

5.  Cool slightly and put into glass jars covered by olive oil.  Leave about 1/2 inch of head room and freeze if you will not use them up in the next week or two.  Yummy!

Oven-dried tomatoes in glass jar with olive oil and thyme

Oven-dried tomatoes in glass jar with olive oil and thyme

Sotto Una Buona Stella – Under a Lucky Star

BUCA Restaurant in Yorkville
And it was a lucky star tonight for those who gathered at Buca Restaurant in Yorkville to enjoy having Michelin star Andrea Berton from Milan present a dinner with resident Chef Rob Gentile, Buca restaurant.  It was a full house for a magnificent meal. It was our great pleasure to enjoy an evening with such fine chefs and staff to assist them.  The spectacular dish of the evening was Chef Burton’s Uovo (Egg). A white chocolate shell which had a somewhat rough texture and appeared to be sprayed on a very lightly texture yogurt mouse    and exposed a brightly coloured mango yolk when you broke into it. It was not too sweet, had a lot of flavour and perfect texture. The yogurt mouse was almost ethereal in its lightness and texture.
egg-surprise
Enchantment by the SEA
The second runner up was Chef Andreas’ black cod with russet potato, sweet pea, brodo di prosciutto.  Honourable mention must be given to the raw B.C. spot prawn crudo by Chef Gentile. This event benefited Community Food Centres Canada for low income communities.  A wonderful evening was had by all and for a good cause.

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Sun Dried Tomato Dip

HEALTHY  ‘TASTY’ DIP
sun-sdried-tomato_dipNow that you have made your decorated goat cheese, you can make a tasty and healthy dip to serve with it. The dip is very versatile.This dip is great with crudités or crackers, on sandwiches, or with cold meats. It can be made a day or two in advance and served at your chalet, lake house, sailboat or right at home. People always enjoy this combination goat cheese /sun dried tomato spread. This pairing pops with flavour and is a big hit with my friends.  I am often asked where I bought it!  Instead of crackers or I prefer sourdough baguette slices. Crisp and tasty. Although crackers have evolved to gluten free and no preservatives which you can buy at your local supermarket. I find that most of these healthy crackers are very flavourful and will change the taste of my goat cheese / sun dried tomato dip.  Over my years of reading about healthy foods, I would always come across the information that with respect to bread, we should eat rye bread or sour dough. I was puzzled by the sour dough as it was white bread after all. Then one day I came across some information that explained it.

RECIPE
Ingredients
1 package (3 1/2 oz) sun dried tomatoes
1 cup extra virgin olive oil
1/4 cup loosely packed basil leaves
1/4 cup loosely packed flat leaf parsley
2 garlic cloves peeled
1/2 tsp salt
1/2 tsp sugar substitute (optional)
1 green onion coarsely chopped including green tops

Directions                                                                                                                                                                   

sun-dried-tomatoesCombine all ingredients in a food processor.  Use the pulse feature until everything is chopped to a coarse consistency not liquid.  Refrigerate until needed.  The flavour is even better the next day.  Serve at room temperature over goat cheese with toasts or crackers.

This is a tasty dip and will keep in your fridge for 7 to 10 days, limited only by the freshness of the herbs.  You can then make this in advance or use up the left overs as a salad dressing, to toss your vegetables and some more olive before roasting or add to a soup for more flavour.  The addition of mayonnaise or buttermilk will transform any leftover dips into sauces or salad dressings.

EVENING OUT:  I just brought the sun dried dip to a birthday party last night.  I paired it with a goat cheese log rolled in herbs.  There were herb crackers and whole wheat sourdough croutes.  This was a big hit!  People kept going back again and again for more.  They were addictive.  This was more popular than the smoked salmon platter!

didyouknowFOOD FACT: The acid in the sourdough slows down the absorption of the bread. That is how the San Francisco gold miners were able to sustain themselves all day long with just a loaf of sourdough bread. Hence the San Francisco sour dough loafs. The flour/simple carbohydrate  is broken down into sugar which starts even in the mouth with salivary amylase and eating a slice of white bread is not so different than having a piece of pound cake as far as your body is concerned.

Do you want a piece of white bread? Then…eat sour dough bread. It is healthier!