Healthy Fudge

Thanks to @lilsipper on Instagram for this simple 3 ingredient sugar free healthy fudge recipe.

Healthy Fudge with only 3 Ingredients.

This recipe calls for ❌no added sugar, ❌no baking, and Organic, Cold Pressed, Unrefined, Virgin Coconut Oi. lilsipper was super excited to have found this because usually Coconut Oil is either organic but not cold pressed, cold pressed but not virgin or organic, virgin but it’s refined, etc. you get the idea. Ready? Lets make this healthy fudge now!
.
.

Healthy Fudge Recipe

  1. 3 Ripe Bananas
  2. 1/2 cup raw cacao powder
  3. 1/2 cup Organic Extra Virgin, Cold Pressed Unrefined Coconut Oil (melted)

organic-raw-cacao-powder

    .

  • Blend everything until silky smooth
  • pour into a wax or parchment paper lined dish
  • freeze for 30 – 60 min. or until firm, or refrigerate overnight
  • Slice and enjoy!

Quality Fudge Ingredients for Less on Amazon

Looking for buying these healthy ingredients online? Click the images below to find them on Amazon for less cost.

Quality Coconut Oil …

Coconut Oil, 32 oz, Organic Extra Virgin, Cold Pressed Unrefined for Hair, Skin, Cooking, Health, Beauty, USDA Certified. Click here for Coconut Oil.

  • 【100% NATURAL AND ORGANIC】: USDA certificated cold pressed and unrefined, extra virgin quality, aromatic caring for hair and skin, excellent for cooking.
  • 【SRI LANKA PRODUCE THE BEST COCONUT】: Old-fashioned, non-crossbred trees planted in nutrient-rich coastal soil under hot tropical weather produce the most delicious coconuts with high content of MCT
  • 【THE CHOICE OF HEALTH-CONSCIOUS LIFESTYLES】: Healthy alternative to butter and cooking oil, high content of median-chain fatty acid boosts many great benefits for your body, contains zero trans-fat

100% Organic Raw Cacao Powder

100% Organic Raw Cacao Powder, 16 ounces, Non-GMO Project Verified by TruVibe Organics. Click here for Coconut Oil.
Nutrient Dense Superfood – rich in magnesium and antioxidant flavanols and polyphenols, including anthocyanidin. Contains over 300 important compounds including protein, fiber, fat, certain B-vitamins and minerals such as calcium, sulfur, phosphorus, iron, zinc and copper. Fair Trade, non-gmo, raw, organic, kosher, gluten free, and vegan friendly
Benefits – may elevate/boost mood, potential to improve cardiovascular health by increasing circulation, may also provide anti-aging benefits
Delicious Dark Chocolatey Taste – Criollo cacao variety which is the rarest, highest quality and most sought after Cacao in the world. Real chocolate without the dairy or sugar! Easily turns smoothies, desserts, sauces, and pies into chocolaty deliciousness
The TruVibe Advantage – positive energy infused packaging and brand messaging to enhance your overall well-being, brighten your day, and inspire you to be your true potential. Nothing Tastes As Good Feeling Good Feels!
100% Money Back Satisfaction Guarantee – Buy with Confidence! If you are not happy for any reason we will give you a full refund within 30 days of purchase!

chickpea tofu

soyfree-chickpea-tofu
I found this on Instagram here. #Burmese #tofu is a #soy-free, #gluten-free food made from #chickpea flour, water, salt and #turmeric.
On my first go, I nixed the additives and just used chickpea flour and water. The result was a cross between scrambled eggs and silken tofu. I found that it was great cut into cubes, dipped in a little flour and fried up. I’ve used it as salad toppings, on rice, in place of scrambled eggs and as the egg part of a quiche. Also, I’ve found that it’s really filling for the amount of calories, plus it’s a great source of protein and iron.

Burmese Tofu
Yields 8

Burmese tofu is a soy-free, gluten-free food made from chickpea flour, water, salt and turmeric. This variation uses vegetable stock to infuse a deliciously savory flavour.
▶ ▶ ▶ ▶ ▶ ▶ ▶ ▶ ▶ ▶ ▶ ▶
Ingredients
2 cups chickpea flour (chana or besan will work)
6 cups of water, divided
1/4 teaspoon turmeric (recommended for flavour but not necessary)
2 cubes vegetable bouillon (or sub out 4 cups of water for veggie broth) or a teaspoon of salt

soyfree-chickpea-tofu-cubes

Instructions
Line a rectangle pan or casserole dish with parchment paper.
In a large pot, boil 4 cups of water or vegetable stock. Add the boullion cubes if using.
Meanwhile, combine the chickpea flour, turmeric (if using), and 2 cups of cold water. Whisk until smooth.
When the 4 cups of water/stock comes to a ROLLING boil, carefully stir in the chickpea mixture.
Turn off the heat and continue stirring vigorously for five minutes. The mixture will turn from matte to glossy and will become super thick. If you are using a gas stove OR it does not seem to get thick within a couple minutes, turn up the heat to medium-low.
Pour the mixture quickly into your prepared pan and spread out evenly with a spoon.
Let cool to room temperature before chilling in the fridge for an hour.
After chilling, cut up the tofu as desired for easy storage.
Eat cold, heated up, fried, or however you like! Enjoy!
Source: www.marylinonline.com\
yellow_soy_free_tofu

My Cultured Food Kindle ebook

Cultured Food Kindle ebook: Sauerkraut, Kombucha, Kefir (dairy and Non-Dairy) and Essene Sprouted Sourdough Bread.

kefir-grainsHey guess what? I wrote my first Kindle ebook on Cultured food

3dayWheatBarleySprouts

I tell my story of how I got started with cultured foods , their benefits to health and I include 4 that I use all the time:

  1. Sauerkraut
  2. Kombucha
  3. Kefir (dairy and Non-Dairy)
  4. Essene Sprouted Sourdough Bread

Check it out here on Amazon Kindle.

Kombucha second ferment variety
Kombucha second ferment variety

sauerkraut-prep

Chia Pudding Class

How to make Chia Pudding with Mango and Goji Berries – a short 5 video series, each video is only 1-3 min. long.

Click Image To See How To Make Chia Pudding

I made a quick little Chia Pudding Class (video series) for you all to learn how easy it is to make this yummy, healthy Chia Pudding. It’s a 5 video series, each one is only 1 to 3 minutes each. Click the 12 Benefit image (or here) to watch how to make Mango Goji Berry Chia Pudding.

Incase you are wondering why this is such a healthy dish to eat, here are 12 Health Benefits of Chia …

12 PROVEN HEALTH BENEFITS OF CHIA PUDDING

… not to even mention the health benefits of Goji Berry, mango and Cashews!

  1. Chia Seeds Deliver a Massive Amount of Nutrients With Very Few Calories.
  2. Chia Is Loaded With Antioxidants.
  3. Almost All The Carbs Are Fiber.
  4. Chia Seeds Are High in Quality Protein.
  5. Help You Lose Weight
  6. High in Omega-3 Fatty Acids
  7. pretty_chai_pudding_w_strawberries

  8. Lower The Risk of Heart Disease and Type 2 Diabetes
  9. High in Important Bone Nutrients
  10. Cause Major Improvements in Type 2 Diabetics: lower blood pressure and inflammation.
  11. Improve Exercise Performance as Much as a Sports Drink
  12. Easy to Incorporate Into Your Diet
  13. Mango, Goji Berry, Cashew Chia Pudding is Delicious and So Easy To Make!!!

coconut-mango-chia-pudding

Take My Chia Pudding 3 Minute Videos Series

kiwi-chia-pudding

Learn Creative Skill in Just 15 minutes a Day

Short creative classes with bite-sized lessons you can fit in anywhere and anytime you choose. You will see how easy Chia Pudding is to make in 5 short (1 to 3 minute videos. Plus for just 99 cents you can join to create your own class to earn from. They will pay you to take a monthly challenge, even more if its food related. Do you like to create content and teach? Enroll in my Chia Pudding class – How to Make Chia Pudding – and earn $100 this month for taking the Teacher challenge to create your own class! … a great way to build your list and get sign ups to your projects. Get $10 per enrollee and a year of Premium and your referral link once you complete your short 10-20 min class for the monthly Challenge!
chia-pudding smoothybowl
Leave comments below on what you create and would like to teach. Enjoy making your own Chia Pudding!

My Clear-Cut Garden

Heres the Story of My Clear-cut Garden

Last summer 2015 they clearcut (or what they may call selective cut) a forest on the edge of my property. It was sad to see all the destruction. Meantime, I have been craving an edible garden of my own, yet have not been able to find a sunny enough spot in my forest home. Soooo … I decided to collect water all winter 2015-16 and give it a try up at the clearcut.

bee in squash flower
bee in squash flower

Carry Water – isn’t that a Zen Koan?

I carry water, forest soil and forest mulch to my garden almost daily to build up some good soil and attempt a garden in the forest clearcut. Its making me fit and strong and giving me joy to watch my garden grow. So far I have:

before-tomato plants clearcut garden
before-tomato plants clearcut garden
for the AFTER picture, to see the progress after 12 days in august with no watering, just lots of mulch …

AFTER 12 DAYS. Baby #tomatoes in my #clearcutgarden #organicfoodbliss. Find my BEFORE post to see how FAR THEY GREW  after 12 days of no watering covered in lots of forest mulch leaves. I am using hashtag clearcutgarden if you want to follow along.  the clear-cut garden story will be on my blog in my bio organicfoodbliss.com . . . . . .  #garden #nature #gardening #plants #organic #homegrown #fresh #mygarden #vegetables #growyourown #greenthumb #green #realfood #eatclean #healthy #jerf #vegan #wholefood #nourish #eatrealfood #healthyliving #vegetarian #cleanfood #healthyeating #plantbased #rawfood #rawvegan BEFORE! Baby tomatoes in my #clearcutgarden #organicfoodbliss. Find my AFTER post to see how they did after 12 days of no watering covered in lots of forest mulch leaves. . . . #garden #nature #gardening #plants #organic #homegrown #fresh #mygarden #vegetables #growyourown #greenthumb #green #realfood #eatclean #healthy #jerf #vegan #wholefood #nourish #eatrealfood #healthyliving #vegetarian #cleanfood #healthyeating #plantbased #rawfood #rawvegan 🍅 Like

A photo posted by Organic Food Bliss (@organicfoodbliss) on

Clear Cut Garden after no watering for 12 days

Here’s my kale before and after 12 days without water while I was gone on a spiritual retreat in August. I just piled up lots of forest mulch leaves before I left. They are so healthy looking.

before kale clearcut garden
before kale
after kale clearcut garden
AFTER kale clearcut garden – not watered for 12 days in August
Kale and squash starts in the shade of the forest ( so small compared to Kale in sunny clearcut)
Kale and squash starts in the shade of the forest, (so small compared to Kale in sunny clearcut)

Use Hashtag #clearcutgarden for Pics of my Clearcut Garden

To follow my and the plants progress, you can see my pictures I take of my garden in the clear-cut forest, click here or search with hashtag #clearcutgarden on my Organic Food Bliss Instragam.

My Little Scoby

Little Kombucha Scobies For My Friends

My Little Kombucha Scoby Mugs
My Little Kombucha Scoby Mugs
My Little Kombucha Scobies in little glasses
My Little Kombucha Scobies in little glasses
My Little Kombucha Scobies on a plate
My Little Kombucha Scobies on a plate

I like to give my friends these little mini scobies when I travel, like when I volunteer to do the food at the Victoria Triathlon. So now they will need some instructions on what to do with them to make their own Kombucha with them. So here are my instructions. Enjoy your Kombucha tea and the health it brings you my dear friends.

My Little Kombucha Scobies Guidebook
My Little Kombucha Scobies Guidebook

adding scoby starters to my mini scobies
adding scoby starters from my Scoby hotel, to my mini scobies

What is Kombucha Tea?

Kombucha tea is probiotic drink made by fermenting sweetened black or green tea with a flat, solid culture of yeasts and bacteria called the Kombucha SCOBY (SYMBIOTIC COMMUNITY OF BACTERIA AND YEAST).

How to brew your own Kombucha

All you need is a SCOByY, sweet black or green tea and 1/2 cup of liquid from a previous batch of Kombucha (plain store bought Kombucha works too). One scoby will ferment any size batch, though larger batches may take longer. Before you start, make sure you have: a half gallon size glass jar. To make a larger batch, use 1 gallon of brewed sweetened tea (ratio: 1 cup of sugar per gallon of tea). I use plain green tea, or Yerba Mata. The kinds of tea you can use are any kind of unflavored black or green tea. Avoid herbal teas and flavored black or green teas. The fruits, flavorings and oils can damage you’re living Kombucha Scoby. In addition, Rooibos or hibiscus tea or Jasmine pearls ( a type of green tea) work well and are quite delicious.

Kombucha Brewing Wisdom

• Never store Kombucha SCOBYs in the Refrigerator!
• Sanitize with hot water or vinegar – NO SOAP. It kills the kombucha culture.
• Airflow is key – find an open area for your Kombucha Tea.
• If you see mold, throw everything away. Kombucha scobies are not save-able when mold strikes.
• Keep a SCOBY Hotel for backups and extras. (Just put extras in a jar of sweet tea and have extras to give away or start again if one goes bad – give you room to experiment!)
• Kombucha is a LIVING organism. Many believe the energy in the room will directly influence your culture.

Kombucha Ingredients:

• 2 liters (2 quarts) of boiling clean water (not tap or chlorinated water).
• 160 grams (half cup) of sugar
• 6 grams of loose tea or 2-3 teaspoons or 2-3 tea bags (either black or green tea)
• One healthy kombucha Scoby
• 100 ml (0.5 to 1 cup) Kombucha Tea starter (Plain store bought Kombucha is fine) It is also possible to start your own scoby with vinegar added to the sweet tea instead of starter Kombucha tea.

Pour the water over 160 grams (half cup) of sugar into a clean well rinsed (no soap residue) glass, porcelain or Pottery container. stir to dissolve the sugar. The best sugar to use is organic White or organic unrefined sugar but any sugar will do – its not for you its to fee your scoby). . Add the tea to the hot sugar water and let stand for at least 5 minutes. if you prefer to have your green tea less bitter then allow the temperature of the water to cool off a bit first or stop before it come to a full boil. . Strain any loose tea and tea bags from the sweet tea, cover loosely and let sit until room temperature before adding your Kombucha Scoby and starter Kombucha tea. Leave your Kombucha in a warm place with clean air. Tobacco smoke has killed Kombucha scobys.

8 bags of green tea cooling for Kombucha scoby
8 bags of green tea cooling for Kombucha scoby

How long to culture a new batch of Kombucha?

Allow your Kombucha to culture 7 to 30 days depending On temperature and taste. the warmer the temperature, the faster the friendly bacteria in the microbes consume the sugar. and the longer you ferment your Kombucha tea, the more sour and less sweet it will taste, consuming all of the sugar and leaving you with a very healthy drink. When done fermenting your Kombucha tea, pour off all but 10% of the liquid into a small mouth bottle, leaving your Kombucha scobies ( there will be a new one forming with each batch), and seal the bottle for a second ferment. The bottle should be stored in the refrigerator otherwise the fermentation process will continue in the beverage will become very sour tasting.
What to do with the Kombucha Scoby? A new batch can be started immediately using the new scoby which grew on top of the liquid. When you first get started, you will have a thin new scoby so what I did was keep using both the new and the old scoby until it got thicker.

If you choose to start more than one batch one with each scoby, then be sure to handle your scoby with clean hands. If no new batches are to be started you can store your kombucha in new sweet tea at room temperature. My original mother scoby, which a friend gave me, when placed in a small jar (planned to become a scoby storage “hotel”) with new tea, made a nice fizzy drink I could not resist drinking.

Natural Soda – Fizzy Kombucha – Second Ferment

Kombucha second ferment variety
Kombucha second ferment variety

I discovered later this is called a “second ferment” and I was quite lucky. My friend had not got it to become fizzy, even with this same scoby. So much for my first “Scoby hotel” (to store extra scobies). They will remain healthy and alive, even if you do not feed it new sweet tea, even for a long time. It turns out it is better to keep your scoby in very sour old liquid, Kombucha vinegar, then to keep it in the refrigerator. You will find you need more and more to drink over time, especially as family and friends start. You may gradually increase the amount of Kombucha tea you drink yourself. Start slowly with a few sips a day, until you can drink 3 glasses daily, one before breakfast, (helps kick start digestion), and one with or after each meals. The more experience you have the better the result will get. so get started and get healthy.

Strawberry Mango Kombucha soda
Homemade Strawberry Mango Kombucha “Soda”

Perfect Temperature for My Little Kombucha Scoby

The ideal temperature for fermenting kombucha is 70 to 82 degrees Fahrenheit (23 to 28 degrees Centigrade). This temperature is not the normal average in most parts of the world so take note it does not matter so much if the temperature varies from a low of 57 degrees Fahrenheit (14 degrees Centigrade) at night, to a temperature over 28 degrees Centigrade (82 F) during the day. When the temperature is too low, the brew will stop fermenting. If room temperature in daytime is over 36 degrees Centigrade or 97 degrees Fahrenheit, this does not mean that your brew would not ferment properly. A very high temperature will result in higher evaporation of water. Some people from tropical countries report that they lose 25% of their brew during fermentation. However, one recommendation is leaving the container for one week in a cool place to start when brewing in very hot areas. It could be dangerous if too hot in the first days of fermentation where an ideal fermentation temperature is very important to avoid contamination. In cooler temperatures you’ll need more time to ferment a healthy kombucha drink. One should not go by the brewing time alone. In different areas and at different times of the year adjustments have to be made. Judge by the taste and appearance of your brew.

Kombucha Container Recommendations

continuous brew and 2nd ferment Kombucha
Continuous brew and 2nd ferment Kombucha

The best container for brewing Kombucha is glass. You can also use porcelain or glazed pottery. However, avoid metal and plastic. Metal containers are not used for a couple reasons. The acid in your kombucha will react with metal, for one thing. Kombucha brewed in stainless steel containers does not taste as good as that grown in the recommended type of container such as glass. Also the metal ions could actually kill off the live culture. And plastic is not recommended, as polyvinyl polypropylene and cheap Plastics can cause chemical reactions in the brew, also contaminating it for drinking.

Kombucha Container

Shape A culture needs a large surface area for it to grow quickly. Your Kombucha fermenting containers should have a wide opening, not too tall and not filled up to the top. It needs to breath, so leave air space at the top. A wider opening ferments your tea more quickly and much better. Both metal and plastic can introduce harmful chemicals that may destroy you’re living culture and be bad for your health.

Gratitude for Kombucha and mango
Gratitude for Kombucha and mango
Continous Brew Kombucha 2 2 Gallon Jars
Continuous Brew Kombucha my 2, 2 Gallon Jars

Continuous Brew Method

Continuous Brew methods require a glass ceramic or porcelain container with a spout to allow the draining of the finished Brew. Ideally you will not take the scoby out of the pot if there is no reason to do so . separating the culture after every week or so is another unnecessary task leave the culture alone and let it work without interfering. Only time when you need to take this scoby out of your container is when it grows to the point where it takes too much of the fermentation space you need for Brewing. If your scoby grows too big take it out and only separate a little piece of the culture which you then put back in the continuous fermenting containers. Store extra scobies in a jar (Scoby Hotel) with Kombucha vinegar until you need it. Do not sore in the refrigerator. Every once in awhile, take one of 2 out of the hotel and feed your extra scobies new sweet tea to experiment with different kinds of teas (Jasmine pearls, white peony, rooibos, hibiscus) and new 2nd ferment flavor combinations (ginger and other herbs with various fruit combinations) for delicious and creative new drinks. If you kill one, you have plenty more scobies in your Scoby Hotel.

Lastly…
To discover more Kombucha tips and recipes, visit my Kombucha category here.

Kombucha Ice Cream Soda

Kombucha Float !

What a delicious Idea! Kombucha and dairy free icecream. It’s like a probiotic vegan ice cream soda! Wow. Perfect for the summer and the July holidays. Happy 4th of July everyone!

Ice cream + Kombucha — what an absolutely perfect food duo, right?

Yes! It’s a natural conclusion for drinking Kombucha. Isnt it?

I just gotta share this inspiration with you …
In my Instagram Kombucha discoveries I came across this fantastic story and idea by @gorgekitchen💜🍻❤️ who says: “We served up this Heart Beet (rose water & beet juice) / Northwest hops Kombucha Float to @kombuchahunter (linked to below) & she had all these wonderful things to say about our craft! Cheers @kombuchahunter — thanks for all you do!”

Heart Beet dairyfree icecream is made with rose water and organic beet juice. Isn’t it beautiful?

Heart Beet rose & organic beet juice ice cream

This beautiful pink drink image above caught my eye. Clicking over to it in Instagram, I found this is what @Kombuchhahunter had to say:

” Ice cream + kombucha—what an absolutely perfect food duo, right? Creamy, frothy, tangy and sweet—all in one.🍺🍦💗 Wouldn’t be amazing if there was an ice cream and kombucha shop that made endless kombucha floats? There is such a place!!🎉👏 It’s Gorge Kitchen in Hood River, OR, and they have 10 (!!) flavors of their house-brewed kombucha on tap plus many different flavors of their own dairy-free ice cream. So you can make endless float combos and endless kombucha blends.💜❤️ ”

Everything from Salted Cocoa Kombucha to Lemon Lime

” This place is so cool and unique! Located in downtown Hood River, which is a small city that sits on the water and is an hour east of Portland, Gorge feels modern and concept yet with a homey, friendly vibe.✨ The #kombucha is amazing. The variety of flavors is awesome: everything from Salted Cocoa kombucha to Lemon Lime.😲 We blended their Northwest Hops flavor with their “Heart Beet” ice cream, which is made with beets and roses. It is seriously one of the most beautiful flavors that we’ve ever experienced. Floral and rich, it went perfect with the kombucha. And that bright pink color is so beautiful!🌟 Gorge is the brainchild of partners Dave Ashburn and Sara Evans; Dave was making vegan ice cream at home, as well as brewing kombucha, when his entrepreneurial spirit compelled him to open a business that blended both of his passions. We can’t wait to go back and GORGE on more flavors and combos!👽 #kombuchahunter”

I say … what a great IG share, a fantastic story and a healthy, yummy and creative idea for drinking Kombucha. Lets open a Belfair branch in Washington! I’ll help.

A Kombucha & Ice cream entrepreneurs Story

Gorge Kitchen=IceCream+Kombucha

gorgekitchen says, “I never thought this would be my life. I thought ice cream maker was just something kids put on their “When I Grow Up” drawing. Now I wake up every day of the week and happily churn real-food coconut milk ice cream. There wasn’t any sign, big breakthrough or clear path. Creating this life was a realization that bloomed like a flower. I realized the word ‘could’ deserves as much attention as the word ‘should’. And here I stand.”

Thank you Gorge Kitchen’s creators Dave Ashburn and Sara Evans, for living the dreams of living your passion. The more of us that live like this, the happier world this will be. I am not new to creating delicious healthy vegetarian food (since I was a teen, many decades ago) and I am new to the world of Kombucha and loving it!

How to Make Kombucha

So You Want to Try Making Your own Kombucha hmmmm?

kombucha_1st_baby_scoby

Awesome! Lemme help!

How to brew your own Kombucha

Kombucha tea is made by fermenting sweetened black or green tea with a flat, solid culture of yeasts and bacteria called the Kombucha “mushroom”, “mother” or SCOBY (SYMBIOTIC COMMUNITY OF BACTERIA AND YEAST) . It is not actually a mushroom, but is called one because of the shape and color of the sac that forms on top of each batch of fermented tea.

The kinds of tea you can use are any kind of unflavored black or green tea. herbal teas and flavored black or green teas should be avoided is the ingredients flavorings and oils can damage you’re living kombucha scoby. In addition Is Rooibos tea hibiscus tea are Jasmine pearls ( a type of green tea) quite deliciously successfully. do probiotics love and acidic environment. it is possible to start your own scoby with vinegar added to the sweet tea instead of starter Kombucha tea.

Before you start, make sure you have: a half gallon size glass jar (make sure its really clean!!) 1 gallon of brewed sweetened tea (ratio: 1 cup of sugar per gallon of tea) I use regular black tea, though I’ve heard of others using green or some, not all, herbal teas. a SCOBY and 1/2 cup of liquid from a previous batch of Kombucha (kombucha Tea starter). One scoby will ferment any size batch, though larger batches may take longer.

Kombucha Brewing Wisdom

  • Never store Kombucha SCOBYs in the Refrigerator!
  • Sanitize with hot water or vinegar – NO SOAP. It kills the kombucha culture.
  • Airflow is key – find an open area for your Kombucha Tea.
  • If you see mold, throw everything away. Kombucha Mushrooms are not save-able when mold strikes.
  • Keep a SCOBY Hotel for backups and extras. (Just put extras in a jar of sweet tea and have extras to give away of start again if one goes bad – room to experiment!)
  • Kombucha is a LIVING organism. Many believe the energy in the room will directly influence your culture.

Kombucha Ingredients:

  • 2 liters (2 quarts) of boiling clean water (not tap or chlorinated water).
  • 160 grams (half cup) of sugar
  • 6 grams of loose tea or 2-3 teaspoons or 2-3 tea bags (either black or green tea)
  • One healthy kombucha Scoby
  • 100 ml (.5-1 cup) kombucha Tea starter

Pour the water over 160 grams of sugar into a clean well rinsed (no soap residue) glass, porcelain or Pottery container. stir to dissolve the sugar. the best sugar to use is organic White or organic unrefined sugar. Add the tea to the hot sugar water and let stand for at least 5 minutes. if you prefer to have your green tea less bitter then allow the temperature of the water to cool off a bit first. Strain any loose tea and tea bags from the sweet tea, cover loosely and let sit until room temperature before adding your kombucha Scoby and starter Kombucha tea. Leave your kombucha in a warm place with clean air. Tobacco smoke has killed Kombucha scobys.

How long to culture a new batch of Kombucha?

Allow your kombucha to culture 7 to 30 days depending On temperature and taste. the warmer the temperature, the faster the friendly bacteria in the microbes consume the sugar. and the longer you ferment your Kombucha tea, the more sour and less sweet it will taste, consuming all of the sugar and leaving you with a very healthy drink.

When done fermenting your Kombucha tea, pour off all but 10% of the liquid into a small mouth bottle, leaving your kombucha scobies ( there will be a new one forming with each batch), and seal the bottle for a second ferment. The bottle should be stored in the refrigerator otherwise the fermentation process will continue in the beverage will become very sour tasting.

What to do with the Kombucha Scoby?

A new batch can be started immediately using the new scoby which grew on top of the liquid. When you first get started, you will have a thin new scoby so what I did was keep using both the new and the old scoby until it got thicker. If you choose to start more than one batch one with each scoby, then be sure to handle your scoby with clean hands. If no new batches are to be started you can store your kombucha in new sweet tea at room temperature. My original mother scoby, which a friend gave me, when placed in a small jar (planned to become a scoby storage “hotel”) with new tea, made a nice fizzy drink I could not resist drinking.

Fizzy Kombucha – Second Ferment

I discovered later this is called a “second ferment” and I was quite lucky. My friend had not got it to become fizzy, even with this same scoby. So much for my first “Scoby hotel” (to store extra scobies). They will remain healthy and alive, even if you do not feed it new sweet tea, even for a long time. It turns out it is better to keep your scoby in very sour old liquid, Kombucha vinegar, then to keep it in the refrigerator. You will find you need more and more to drink over time, especially as family and friends start. You may gradually increase the amount of Kombucha tea you drink yourself. Start slowly with a few sips a day, until you can drink 3 glasses daily, one before breakfast, (helps kick start digestion), and one with or after each meals. The more experience you have the better the result will get. so get started and get healthy.

Temperature for Perfect Kombucha

The ideal temperature for fermenting kombucha is 70 to 82 degrees Fahrenheit (23 to 28 degrees Centigrade). This temperature is not the normal average in most parts of the world so take note it does not matter so much if the temperature varies from a low of 57 degrees Fahrenheit (14 degrees Centigrade) at night, to a temperature over 28 degrees Centigrade (82 F) during the day. When the temperature is too low, the brew will stop fermenting. If room temperature in daytime is over 36 degrees Centigrade or 97 degrees Fahrenheit, this does not mean that your brew would not ferment properly. A very high temperature will result in higher evaporation of water. Some people from tropical countries report that they lose 25% of their brew during fermentation. However, one recommendation is leaving the container for one week in a cool place to start when brewing in very hot areas. It could be dangerous if too hot in the first days of fermentation where an ideal fermentation temperature is very important to avoid contamination. In cooler temperatures you’ll need more time to ferment a healthy kombucha drink. One should not go by the brewing time alone. In different areas and at different times of the year adjustments have to be made. Judge by the taste and appearance of your brew.

Kombucha Container Recommendations

The best container for brewing Kombucha is glass. You can also use porcelain or glazed pottery. However, avoid metal and plastic. Metal containers are not used for a couple reasons. The acid in your kombucha will react with metal, for one thing. Kombucha brewed in stainless steel containers does not taste as good as that grown in the recommended type of container such as glass. Also the metal ions could actually kill off the live culture. And plastic is not recommended, as polyvinyl polypropylene and cheap Plastics can cause chemical reactions in the brew, also contaminating it for drinking.

Kombucha Container Shape

A culture needs a large surface area for it to grow quickly. Your Kombucha fermenting containers should have a wide opening, not too tall and not filled up to the top. It needs to breath, so leave air space at the top. A wider opening ferments your tea more quickly and much better. Both metal and plastic can introduce harmful chemicals that may destroy you’re living culture and be bad for your health.

Continuous Brew Method

Continuous Brew methods require a glass ceramic or porcelain container with a spout to allow the draining of the finished Brew. Ideally you will not take the scoby out of the pot if there is no reason to do so . separating the culture after every week or so is another unnecessary task leave the culture alone and let it work without interfering. Only time when you need to take this scoby out of your container is when it grows to the point where it takes too much of the fermentation space you need for Brewing. If your scoby grows too big take it out and only separate a little piece of the culture which you then put back in the continuous fermenting containers. Store extra scobies in a jar (Scoby Hotel) with Kombucha vinegar until you need it. Do not sore in the refrigerator. Every once in awhile, take one of 2 out of the hotel and feed your extra scobies new sweet tea to experiment with different kinds of teas (Jasmine pearls, white peony, rooibos, hibiscus) and new 2nd ferment flavor combinations (ginger and other herbs with various fruit combinations) for delicious and creative new drinks. If you kill one, you have plenty more scobies in your Scoby Hotel. .

What if my Kombucha Scoby is floating upside down?

It does not matter if the culture is upside down in the continuous Brew container after filling it up. you will always grow a new scoby on the surface. In Russia and Poland kombucha Brewing is kept a secret from the children they are not allowed to look into the fermenter, as once the culture is large and mature it does not look appetizing and they could be put off the drink simply from looking at the ugly culture. Just goes to show, parents have been feeding their children this healthy drink since ancient times.

Isn’t the Sugar in Kombucha Bad for My Diabetes or Candida?

Diabetes and candida sufferers should bottle some kombucha when it is well fermented and should not drink the brew when it is too young and still sweet. Cancer also is fed by sugar, yet all 3 of these conditions can be helped by the probiotics in well cultured Kombucha. If it tastes sweet, this means it still contains sugar and needs more time for the probiotics to grow and eat all the sugar. Until the brew is fermented well, only bottle your Kombucha tea when it is no longer sweet. If you feel your culture is not performing properly top it off with a bottle of good quality commercial plain, unflavored, unpasteurized Kombucha beverage available from a health food store or another experienced Kombucha brewer neighbor.

How to Make Kefir

kefir-grains

Kefir has more probiotics then yogurt and any other cultured food. I know its true because I can feel it. Let me help you get started.

What Surprised Me Was How Simple & Easy It is to Make Kefir At Home

I remember making yogurt as a kid from heated milk. So I was surprised when I found out all you have to do it put some Kefir Grains in a clean jar of milk, with no need to heat it.

Steps For Making Kefir

  1. Get some Kefir Grains
  2. Place Them in a clean jar
  3. Add organic milk, I prefer goats milk but any dairy milk will work
  4. Keep the jar loose to let it breath
  5. Keep the jar at room temperature, ideal is 70-75 F, but I have done it at 65 (takes a day or 2 longer) and also at 80 which makes a very thick yummy kefir in under 2 days.

How Long to Culture Your Kefir?

There are only 2 guidelines for this.

  • Is your house warmer, say in the 80’s or 90’s? Then it takes less time, but give it at least a day. If your home is cooler, like in the 60S, then it could take 2 or more days.
  • The other is up to you, Taste. You can taste it the 2nd day and each day (or ever 12 hours if in the 90’s) and see how sweet or sour you like it.

At first it will make your milk kind of stringy as it pours. The next stage is when it makes the milk thick and creamy. I like it sweet, so sometimes I stop it when its still thin ans stringy when it pours. My experience with warmer climates is that it gets think faster then it gets sour which is awesomely yummy.

saurkraut recipe

Here’s my Favorite Basic Sauerkraut Recipe

sauerkraut-prep

Cultured vegetables are so easy to make, so inexpensive and so so good for you. Let’s start with a basic cabbage sauerkraut.

You will need these ingredients and tools:

  • 1 T Celtic Sea Salt
  • 1 Cabbage
  • 1 Cabbage leaf (important – do not forget to put aside before shredding)
  • Big bowl
  • 1 Quart glass jar
  • Food Processor or grater shredder (optional)
  • small glass jar or shot glass(optional)

Can you see the small glass jar at the top of the sauerkraut on top in this picture and in this one?

Steps How to Make Sauerkraut

  1. Put aside one outer leaf of your cabbage to keep for the top of your jar.
  2. Cut the cabbage into quarters and either grate on large size grate blade in food processor or shred or cut into sizes you prefer. You can shred fine with the small blade of your food processor if you choose, I prefer my sauerkraut chunky, so I use the larger blade. Food processor is optional be cause you can also just use a knife to cut the cabbage into the size you like.
  3. Place shredded cabbage into a large bowl and sprinkle salt on it. I prefer Celtic sea salt but you can use pink himalayan or any good quality salt you choose.
  4. With clean hands, start massaging the cabbage. Be patient! it takes some time. Its good exercise for your hands. The cabbage will shrink down as water starts to come out of it/ This is your natural brine.
  5. When you have a good amount of brine, you can stuff the cabbage and brine into your clean glass jar. Pack it all in there. It will fit.
  6. Place the whole cabbage leaf you put aside into the top of the jar full of packed cabbage. Shove it all down so the liquid brine come to the top and completely covers the cabbage. This protects the vegetables from aerobic (oxygen loving) microbes. The sauerkraut is made in an anaerobic environment. This is where the lactic acid and friendly flora develop.
  7. You can push the content down in the jar with something small and clean and non-reactive (like glass). I found a little glass shot glass that I use or a tiny glass jar. ( I have a picture of it I will add here sometime). Push it down and close the lid over it. In a while you can take it out and leave the jar lid loose. You want to let the gas out of the jar. some use cheese cloth and a rubber band… but I find a loose lid is fine. Just remember to loosen it in under 24 hours or you could have a mess or even an explosion.
  8. see how @bebhjen (on Instagram) has the small jar inside the big one to push the kraut down under the brine?
    see how @bebhjen (on Instagram) has the small jar inside the big one to push the kraut down under the brine?
      Place in a warm spot (70-75 F) on a plate to catch brine spillage.
      Taste it in 2 weeks and each week after until its a taste you like. Then refrigerate it. Too long and its too sour. Too short and you will have less probiotics.

    What is the Ideal Temperature for Culturing or Fermenting Sauerkraut?

    Fermentation naturally stops when the sauerkraut reaches the proper acidity. Temperature affects the speed of fermentation. Between 60°F and 65°F, it will take 6 weeks to make sauerkraut. The ideal temperature is between 70°F and 75°F where it will ferment properly in 3 to 4 weeks. The best quality sauerkraut is produced at a temperature range of 65-72° Fahrenheit (18–22° Celsius) without more than a 5° Fahrenheit (3° Celsius) swing in temperature. If your house is warmer than this, try fermenting for a shorter time period.

    I have tied 2 weeks, 4 weeks and 6 weeks. For my house and taste I like 2-3 weeks. It will keep fermenting in the cold refridgerator but much more slowly and can last a very long time.

    Tip: Let the grated cabbage sit with the salt mixed in for awhile (10-20 minutes, I guess) and it takes a lot less work massaging it to develop the liquid brine. When I first showed this to my friend, I was afraid she would think it was too much work, it took so long to work the cabbage and salt. But when I let it sit, I discovered that it takes no time at all to get the liquid to come out.

    How to eat or use Sauerkraut?

    The last of my sauerkraut in a half of an Avocado.  this is one of my favorite ways of eating cultured sauerkraut with Avo. Oh and adding the pine nuts on top was amazing.  That's a grain free banana bread with sunflower butter on it (and a bite taken out- so hungry I count not wait). 🍆🌽🍋🍯🍫🍲🍜🍚🍘🍙🍣🍱 … Look for my new ebook on my journey into cultured food, soon to be on my blog (see bio) #organicfoodbliss #sauerkraut #veggies #eatclean #vegetarian #pickles #probiotic #fermentedfoods #raw #guthealth #fermentation #glutenfree #probiotics #cabbage #vegan #germanfood #organic #fermented #healthy #goodforyourgutgoodforyoursoul #vegetables #foodismedicine #plantbased #homemadefood #ferment #homemade #comfortfood #culturedfoods #culturedveggies #bellyhealth

    A post shared by Organic Food Bliss (@organicfoodbliss) on

    My favorite way to eat Sauerkraut is on avocado. Just plain avocado and sauerkraut. It’s also delicious on salads and in sandwiches. Be creative. Eat Sauerkraut and prosper!

    sauerkraut humus egg sandwich
    sauerkraut humus egg sandwich