Brewing Kombucha

Posted on 21st May 2010 in Fermented foods/drinks, Recipes, kombucha

     So you want to brew your own kombucha tea. Excellent! Now to figure out how to do it. You can do it starting with a baby kombucha from someone else, or grow your own. You can buy kombucha cultures, look online or at your local health food store. I got one from a friend so have no experience growing a kombucha from a started culture. I did however, find this site that asks you to pay for shipping and you’ll get a little kombucha culture.

     Either way, once you have a kombucha baby ready to ferment some awesome tea, here is what you will need:

  • Kombucha baby or scoby
  • 13-14 cups of water, preferably filtered
  • 2 cups of the original kombucha( you can substitute raw apple cider vinegar, I’ve read about 2 tablespoons or so)
  • 2 cups of sugar(I’ve used unrefined, milled sugar which is beige in color, but white is fine as well)
  • 5 tea bags or 5 tablespoons of loose leaf tea(more can be used if you want a stronger flavor)
  • Large sauce pan
  • Gallon glass jar
  • Clean dish towel, not super fluffy
  • Rubber band or hair tie to secure the dish towel
  • Strainer if using loose leaf tea and you don’t want a few leaves in the finished product
  • Plastic spoon
  • Vinegar
  • Lots of time

     First, make sure that everything is clean! Wash and rinse well, then rinse with vinegar. You don’t want a lot, if any water with chlorine in it, because chlorine kills bacteria and yeasts, even the good stuff. Vinegar is much safer. Wash your hands well. Take off any rings before dealing with the scoby. After the scoby is added to the mixture, do not use any metal tools! This is because it can leach stuff out of the metal. It’s fine if the sauce pan is metal, it won’t come into contact with the kombucha baby.

Loose leaf tea brewing for kombucha

Loose leaf tea brewing for kombucha


     Bring the 13-14 cups of water to boil, turn off the heat, add the tea and let it steep for 20 minutes. For a stronger flavor let it brew longer. Take out the tea bags, or strain out the loose leaves. I just leave the loose stuff in the pot while it cools, they sink to the bottom. I don’t want another dirty dish to wash. Let cool. Once it is getting close to skin temperature, pour directly into the glass gallon jug. I leave the tea to cool in the metal sauce pan because it cools off faster. Glass holds heat better and longer, and it will take forever to finish cooling if you put it in the glass jar too soon. Make sure you leave enough room for 2 cups of original kombucha and the scoby it’s self, plus a little more room. It needs room to grow another one.

Brewed tea with sugar disolved in glass jar

Brewed tea with sugar disolved in glass jar


     Add the 2 cups of sugar, stirring until it’s dissolved. Continue letting the sweetened tea mixture cool until it is room temperature or cooler (especially, if you are in a hot room, or it’s summer). This is where the Lots of time comes in. Go do something else for a while. Remember, if you have pets keep them away from your little brewing kit. You don’t want their germs in it.
     Once it has cooled enough, pour in the 2 cups of the original batch. I’ve read that you can also substitute 2 tablespoons of apple cider vinegar as well. I haven’t needed to, so I don’t know what to expect with that scenario. Once the other 2 cups are added, stir gently. Then gently slip the kombucha baby into the mixture.
     Reminder! Make sure you have washed your hands before touching the scoby! And do not wear your rings if you have rings. No metal should come into contact with the baby. Also, rings can harbor unseen bacteria easily. You want to keep this mixture uncontaminated!

Kombucha baby and mother ready for harvest

Kombucha baby and mother ready for harvest


     Cover with the towel, secure it and put it in a dark cool place, out of the way. The temperature affects how fast the kombucha ferments. I recommend 2 weeks or more for fermenting. Check every few days to see how it’s going along.

     Once you think it’s fermented long enough you can “harvest” the kombucha. Pour out the kombucha you want to drink, into a glass or plastic container, once again, do not store it in a metal container. Save enough kombucha tea for the next batch or two. Enjoy!

Harvested kombucha tea

Harvested kombucha tea

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Kombucha – Live Fermented Tea

Posted on 27th April 2010 in Health Related, Recipes, kombucha

     A couple of months ago I discovered kombucha. I thought it tasty, a pleasant alternative to juice on occasion. In talking to a friend of mine, Christy, I found out that kombucha may actually be good for me. Excellent! This sent me on a researching frenzy.

     Here’s a little about kombucha:

     Where it actually originated is a mystery. No one knows. However, it is known to have been used in China, Japan, and Russia for centuries. It’s been used for medicinal purposes. It’s said to be able to help cleanse the body, benefit the digestive system, aid in curing cancer, regulate the digestive system, and many other things.
     What kombucha is: a fermented tea. It is very basically, alive bacteria and yeasts – thus a probiotic. I know it sounds gross, but it’s true. The kombucha scoby, short for Symbiotic Colony of Bacteria and Yeast, is a colony of bacteria and yeasts. It is brewed in a cooled tea with sugar. The tea provides the base for the growth, and the sugar the food. It’s tastes varies depending on the type of tea used to brew.

     In researching the health benefits of kombucha tea, I’ve found mixed results. I’ve found the Mayo Clinic and Skepticblog mentioning that there are no trials done on humans, showing any positive results.They simply have not been done, or as I sometimes wonder, properly publicized. Both sites, among others, recommend caution, as with brewing anything, if you get contamination, you might grow something that will make you sick. These are very valid concerns.

     On the other hand, I have found sites recommending it, along with other fermented food things such as kefir. Seeds of Health, a UK site, gives a good general description of many other these types of things. This and other sites, mention that it has been used in China and Japan for centuries. That these cultures viewed it as beneficial.
     There are also stories of people drinking kombucha everyday when they were sick with an illness and after a while they were cured. The most famous of these stories is of the founder of GT Kombucha. Basically, his mother was diagnosed with an aggressive form of breast cancer, ended up drinking kombucha and the growth slowed. Unless I remember the story incorrectly, she’s still alive and that all too place in 1995.
     I will not take away from those whom believe in this drink, having real life experience with them, perhaps centering around almost, but not loosing their lives. It’s a very, very emotional experience, one that should be respected and not ridiculed.

     My opinion:
     I say why the hell not? It makes sense to me that fermented kombucha tea would be beneficial like kefir and yogurt. It is alive after all. Everything that I’ve been reading is the more alive your food is, the better it is for you and the healthier you will be. There is also something to be said about something that Eastern Cultures have been using for centuries if not millenia. They get it right often enough for me to believe them, and not the Western Culture’s idea. Plus it seems that kombucha is packed full of vitamins and minerals, organic acids (organic meaning real, not USDA organic) and other micro-nutrients such as polyphenols. Some of the nutrients found in kombucha tea are vitamin C, some B vitamins, acetic acid, and glucuronic acid. These vitamins and mineral don’t magically appear once the kombucha is done fermenting. From what I’ve read, it’s the tea you use to make the “base”, that contains most of the nutrients. Why not drink plain tea? Well, let’s not forget about the scoby, mushroom, mother, baby, whatever you want to call it. That is the live part, the part that should benefit your intestinal flora, which due to the way we eat, or have eaten throughout our lives, is probably lacking in vitality. Combining the tea’s nutrients with the scoby’s life seems like a wonderful, symbiotic idea.

     Some things to consider:
     Both sides will caution against contamination. The “anti-kombucha” side or skeptical side, will say it is probably safer to buy prebottleg stuff from the store rather than brew your own. The “pro-kombucha” side will say “wash your hands”, “through out if there is mold growing in it” etc. I’ll reiterate, wash your hands, make sure all appliances are properly washed and rinse with vinegar before using. Use a fresh towel to dry your hands as needed, not a two day old one. Cover with a CLEAN towel, secure with a CLEAN tie of some sort. Don’t sneeze in it. Don’t drop food in it. Don’t use things that aren’t dried properly. Don’t stick your fingers in it if you haven’t washed them. It should smell like fermenting stuff, slightly sweet and vinegar like. It shouldn’t smell like the trash, or like something is rotting horribly. Keep it in a place that is protected from constant daily things, like in a cupboard with a door. Be logical and smart about it. You are dealing with bacteria and yeasts. But, in my opinion, it is perfectly safe, as long as you follow the precautions.

     Another consideration is since this will contain bacteria and yeast, someone whom is severely immuno-compromised should consult their doctor, preferable a naturopathic doctor to make sure its a good idea, or at least safe. Someone whom has a yeast/candida problem should also check with their doc and watch themselves very closely.
     Either way, do your research, then make an educated decision. And stay tuned. I decided to learn to brew my own kombucha! A post with some pictures and directions shall follow in the next couple of weeks!

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Gluten-Free Zucchini Bread Recipe

Posted on 15th August 2009 in Gluten-free, Green/eco-friendly, Recipes
Gluten-Free Zucchini Bread Loaf

Gluten-Free Zucchini Bread Loaf

     This summer my parents have a zucchini plant. It was so cute when I planted it. And now, all that “hard” work paid off! It has produces so many zucchinis I’ve lost count. Not wanting to waste them and having fond memories of zucchini bread, I decided to make gluten-free zucchini bread. Four or more tries later, it is still the best zucchini bread ever! It just gets better with each loaf! Even people whom are not gluten-free nuts say it’s good!

     After searching for a few minutes online, I found one recipe that seemed to be the easiest to modify. This is the end result.

     Gluten-Free Zucchini Bread Recipe:

     Set oven to 350 degrees.
o 2 eggs
o 1 cup sugar, unbleached
o .5 cup of oil, safflower
o 2 tsp. of vanilla, fair trade
o .5 tsp. of baking soda
o .5 tsp. of cinnamon
o .5 tsp of salt
o 1.5 cups of gluten-free flour (I use Red Mills Gluten-Free All-purpose Baking Flour.)
o Pinch of Xanthan Gum, optional
o 1.5 cups of shredded zucchini, organic if you can
o 1 cup of chopped walnuts

     Mix the first four ingredients, then add the baking soda, cinnamon, and salt. Carefully, (slowly if you can) add the gluten-free baking flour and xanthan gum. Then mix in the zucchini and walnuts.
     Grease and flour a loaf pan. Pour, taste if you want and bake for up to 75 minutes, or until a knife comes clean. (I’d say tooth pick but that would be promoting disposable items which I would like to avoid.)

     Notes: Xanthan gum is optional because we don’t like the way it tastes. I’ve tried it with .5 a tsp, 2 pinches, 1 pinch, and a dusting that was so small it couldn’t be considered a pinch. People will tell you that it doesn’t have a taste. However, it does have a specific texture that it adds to whatever it mixes with – slippery, almost greasy. We don’t like it. The eggs in this recipe hold the bread loaf together well enough. It only becomes slightly more crumbly without it. So in my opinion, xanthan gum is only to be used if you don’t want to use eggs.
     Other notes: I have also substituted walnuts with almonds. It’s still good, but I prefer the walnuts. Oh and please excuse the odd bulletting, I don’t know what’s wrong with my word, it’s temperamental.

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Raspberry Leaf Tea – A Woman’s Tonic

Posted on 22nd July 2009 in Female health, Life, Opinions, Recipes, Sustainably grown

Raspberry Leaf Tea in a Brandy Glass

Raspberry Leaf Tea in a Brandy Glass


     For some strange reason I’m on a menstrual cycle post kick. Rick asked me why. I don’t know, other than there were so many things I didn’t think about. Part of me feels so ignorant, there is so much to be considered with all the chemicals that make our lives convenient – at the same time it seems that they are hurting us and our home.

     A few years ago, during a painful period my mom picked up raspberry leaf tea for me. The box said something about easing cramps etc. I tried brewing it a couple of times, but it tasted horrible. Like drinking brewed evil. So I packed it away for sometime. Eventually I tried it again – when I still didn’t like it I gave it away to my niece.
     Years later here I am again looking for a preventative to cramps. Luckily I’m not in the throws of agony, in fact, if you read Aunt Flow Part 1, you would have discovered that my cycle is not what it was years ago. Nothing is too agonizing, just annoying. That is no reason not to do some research about menstrual aids or tonics – this leads me back to raspberry leaf tea.

     I am now of the opinion that fresh is best. So the freshest raspberry leave tea will not be found in a store, but in my parents back yard. I was out picking raspberries with my parents a couple of days ago and I asked my dad about raspberry leaf tea, if they actually use these “common” leaves for that tea. He said he was pretty sure, he thought it was new growth that they use for the tea, but he wasn’t positive. I did some research on drying and benefits. When I was ready to start plucking he told me which areas were up for grabs.

     “Normal” red raspberry leaves are used in the tea. They are full of vitamins and minerals. One site, The Eclectic Physician , said the leaves are best picked just as the plant begins to flower. There still are flowers on my parents’ bushes, but they are already providing fruit. I didn’t find anything about new growth leaves being used, or the best, but it makes sense that since they are new they would be excellent sources of those vitamins and minerals as well. Also, my dad has a degree in horticulture. He is rarely wrong about things that grow in the ground. In fact I can’t think of a time when he was wrong. Believe me, I try to question everything – he always said ask questions, so I do.

Recipe:

     To make your own fresh tea, pick leaves that you know have not been sprayed. One site recommended drying the leaves first, one used fresh leaves. Crush or mince the leaves. Bring water to a boil, add or pour over leaves and let steep between 5-10 minutes. Strain.
     Because I’m a flavor queen I tried adding a few berries to the mix as well. Nothing wrong with adding more vitamins and a little color to one’s tea. If adding fruit, squish the fruit before adding to the water, or pouring over them – makes sure that all the little sections are broken.
     Rick tried it too and loved it as well!
     *I made the mistake of not mincing the fresh leaves the first time I made tea. It had very little taste and it seems that the leaves were hardly effected. I have made it daily in the last few days, each time slightly differently – Once I simmered the leaves and berries for a few minutes. Then I steeped for a very long time (Forgot about there truthfully). Also, because of the summer heat they are drying out, so I have used varied types of leaves, some wilted, some fresh and some dried.

     What is it about raspberry leaf tea that makes it so good for the ladies?

     It contains vitamins A, E, C and some vitamin B complex. All of which are strengthening to the immune system. Vitamin E promotes circulation and healing. It also contains phosphorus, potassium and calcium. According to Wikipedia larger amounts of calcium is needed to control nerve response in labor. Obviously (at least to me) being calcium, it helps the developing fetus with bone development. In menstruating women that calcium will be used for our bones. Reading about it easing cramps, my guess is the things that make laboring women deal with pain help us deal with our smaller amounts of pain.
From a massage point of view, I know that calcium and potassium are needed for proper muscle function, if you don’t have enough you get cramps. Your lovely, sometimes ambitious, uterus is a muscle that needs those minerals as well. So feed it!
     Most of the annoying problems with pregnancy or a horrible period can be connected to a lack of something, be it calcium or a vitamin.
     The leaves also contain an alkaloid called fragrine which is supposed to tone the muscles in the pelvic region which includes the uterus. The tannins in the red raspberry leaves act as an astringent which soothes inflammation, especially in the digestive tract. Pregnant or menstruating women can have digestive upsets on occasion.

     Hopefully through eating well and supplementing with raspberry leaf tea a menstruating or pregnant woman will be able to better prevent unnecessary pain and discomfort.


My plans:

     After reading all about this magical leaf, I plan on keeping raspberry leaves handy all year round. Now I will probably just use fresh leaves (unless they dry before I use them). However, it would be an excellent idea to dry some leaves to use during the winter, when the garden is sleeping.
     I’m going to pick some new growth leaves and some regular leaves, lay them inside, on the counter or somewhere safe(perhaps in the shade on the deck). I wouldn’t recommend drying them in the sun as it can bake some of the nutrients out. After they are completely dry store them in a glass jar, (one of the many I keep from various store bought delights). It is best to store things away from direct light, so a dark cupboard would work well. Also remember to keep them away from heat, as that will kill some of the nutrients before you turn it into tea. (Yes the raw foodist would argue that once above 160 degrees most of the nutrients are lost, so tea isn’t as good as originally thought.) But teas have shown to be effective, just no reason to give sunlight or heat the chance to leach out the nutrients before being subjected to hot water.
     I will of course take pictures to mark the progression of my tea drying and storing.

     If anyone has dried their own leaves for tea or cooking and have any suggestions, please feel free to share!

     *I have only been drinking this since the first day of my period this time. (It is recommended to start drinking it about a week before to help even more.) I’m feeling pretty good – hardly had any cramps, feel a little less moody, and more awake. I’m convinced to the point where I’m drinking it in 80 degree weather now.

My sources:
http://www.eclecticphysician.com/archive.php?action=Nbr&Nbr=199
http://www.iemily.com/article-468.html
http://konzababy.tripod.com/RRL.htm
http://en.wikipedia.org/wiki/Red_raspberry_leaf
http://www.localharvest.org/red-raspberry-leaf-tea-C6483

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Thank you Farmgirl Fare!

Posted on 17th June 2009 in Food, Recipes

I love jam, love it, LOVE IT! But I only like it the way my mom makes it. She used raspberries and pectin and sugar to make it when I was a child.
Unfortunately, I haven’t had a good jam in awhile and frankly, the only downside the Mom’s jam is the amount of sugar.

Visiting one of my favorite blogs today I found a recipe for“One minute, No-Cook Homemade Raspberry Jam” at Farmgirl Fare! Brilliant! There is no reason to “make up” for flavor, when the flavor is fabulous!
Thank you Farmgirl!

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Egg drop soup

Posted on 19th February 2009 in Food, Recipes

     I have never made egg drop soup before, and actually never liked it at the restaurants. Rick on the other hand, loves it. The last time we made it, Rick was the one whom did it and I just watched. At the time, we were not eating totally healthy so we used the flavoring packet from Top Ramen. We will not be doing that ever again. Can you say MSG?

     All the recipes that I looked up had chicken stock listed as the base, but I didn’t have chicken bones to make chicken stock and will not use anything else that I do not make. I looked up how to make veggie stock and made that. It was so much better than veggie stock that comes in a can. Of course, it gave the soup a different flavor and because of the half jalapeño I added to the stock, a little bite.

     You will need the following:
• 4 cups of veggie or chicken stock
• 2 eggs
• Sea salt
• Green onions (I didn’t have any left after making the stock so there are not green onions.)

     Bring the stock to a gentle boil, add the chopped onion, taste, add salt, taste. Gently whisk the two eggs in a separate bowl. This next part may require two people. Turn off the heat just before you add the eggs. Hold a fork around 8 inches above the stock and gently pour the eggs through the fork. Stir the stock as the egg is poured. It is supposed to slow down the flow and create the little ribbons. I did not get the perfect little swirly egg ribbons as you can see in the picture, not sure why. It does not affect the way it tastes in my opinion. And Rick really liked it. If you make this on occasion and have any tips feel free to let me know!

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Stir fry medley

Posted on 12th February 2009 in Food, Recipes


     I’ve been on a no-red meat kick. Do in part to a serious decrease in funds, we have not been able to buy higher quality meats. I noticed the other day that the ones we started buying we making me feel ill. Just after I would finish eating I would feel like I had eaten a fast-food burger. So I quit trying to force the stuff and set out to the pantry looking for alternatives. I know beans and rice is the ultimate combo of veggie friendly foods for protein so I used up my canned beans and the rice I bought around the holidays. After about a day of no cheap meat, I felt a million times better.
     I have started experimenting. I made this “stir fry” tonight. Using left over rice I sautéed it in olive oil and walnut oil. Spices of chili, smoked paprika, salt, pepper, coriander, oregano, chopped up roasted almonds, some broccoli, and an egg added after everything was finished cooking, I came up with a fantastic meal. I do not follow precise recipes so if you want to try it experiment, taste, have fun. Make sure though that you do not over cook whatever veggie you add. Over cooking foods diminished their nutritional value. Your end result will be a tasty delight of textures and tastes.

     I will say that I am not advocating turning “veggie”. If you so choose to cut out all meats there is extra work involved in preparing a balanced meal. Protein is essential for a healthy body. Above all, whether or not you are a vegetarian, vegan or non-denominational fussy person like myself – listen to you body. If you feel sick after eating a food, don’t make yourself eat it again. Cravings are your body’s way of letting you know that the balance is lost.
     Please also remember I am not a nutritionist but a passionate person whom tries to make food choices that I believe in, whether it be to cut out cheap meats or to eat organic-free range chicken or only fish. If you feel you are missing something, please find a reputable nutritionist whom will listen and respect your ideals/morals. They do exist and will be happy to help once you find them. Until next time – happy cooking!

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Mac & Cheese

Posted on 10th December 2008 in Recipes

     This is an American classic. However, it is far from healthy. My version is a little better, more natural. Please keep in mind that you should eat a balanced diet, don’t eat this every day. But, if the mood strikes, why not do it right?

You will need:
• Sharp cheddar cheese
• Butter, organic if possible
• Gluten-free rice noodles
• Preservative-free hotdogs

     Boil the noodles. Drain immediately, they seem to soak up the water quicker than normal noodles. Add butter, then cheese. Mix. Microwave the hotdog and slice into bite sized rounds. Mix and enjoy!

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Peanut butter cookies

Posted on 7th December 2008 in Recipes

     Since Rick cannot eat most sweets we have to improvise. This is a recipe borrowed from friends. It’s very simple. One caution is to watch closely. The bottoms on the cookies can burn very easily. I’ve tried a lower tempterature for baking around 325 degrees. Check every 5-7 minutes. It does take longer to cook them and they won’t look completely cooked when they are done.
You will need:
• Peanut butter with no additives
• Honey
• Eggs

     This recipe uses one to one ratio: one egg, one cup of peanut butter, one cup of honey. If you want to add a different taste or texture add raisins, or hazelnut flour or another nut based flour/meal.

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The perfect roast chicken

Posted on 18th November 2008 in Food, Recipes

     This weekend I made a lot of chicken. My goal was to roast a chicken – I had not done that yet – and to make chicken soup with those roasted chicken bones. The chicken soup was a hit. It was perfect.
     First, before I made the roasted chicken soup I had to roast that chicken. I was not sure what a roasted chicken was supposed to look like. Google is the perfect place to look for recipes. I found a couple. Both gave the same basic directions. I added my own little alternatives.

You will need:
• 1 whole organic, free range chicken
• Butter
     Heat the oven to 350 degrees. Rinse the chicken inside and out and pat dry with a towel or paper towel. This will make sure the skin is nice and golden brown and crispy. Place your dried chicken in an oven safe pan. I used a rectangular cake pan. You can separate the skin from the meat with a finger and slide in whatever spices you want. Since Rick can be sensitive to some spices I used only butter.
     Tear off a piece of foil about the size of the chicken and just set in onto the bird. Do not curl it around the pan. Its only job is to keep the breast and skin from cooking faster than the rest of it and thus prevent it from burning. Place the pan in the oven and set the timer for about 30 minutes less that the total cooking time. I had a small chicken about 4lbs. The rule is 20 minutes for each pound of meat. Mine took about 1.5 hours.
Check with about 30 minutes left of total cooking time. I set my timer for one hour and then opened the oven to check it. Set it for 10-15 minutes longer and then upped the temperature to 450 degrees. This is supposed to crisp up the skin more. The chicken is done when it reaches around 170-180 degrees. Mine was at 175 degrees.
     The result was one of the best chickens I have ever had. It was beautiful.
Please excuse the large slice in the chicken. I was almost going to serve myself a slice when I remembered to take a picture.

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     One last note: the directions I read said to let the chicken sit for 15-20 minutes to let the juices settle. I’m not sure if I did or not. I’m not ever sure why juices should be allowed to “settle”.

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