4-8 bags of black tea or 4-8 teaspoons of loose leaf black tea
1 gallon of water
1 cup organic cane sugar
2 SCOBYs (you can take one and split it or cut it – they’re layered almost like a bunch of pancakes)
1-2 cups starter tea from previous batch
If you bought your SCOBY, follow the instructions given to you to start your homemade kombucha.
Bring to boil a gallon of water. I just pour 2 half gallon mason jars’ worth of water into my stock pot so I don’t have to bother with actually measuring anything.
Add sugar and stir until dissolved. Add tea and remove from heat to cool. Too hot of tea will kill your SCOBY. My mom puts her pot out in the snow sometimes to cool off quicker. If you’re concerned about caffeine you can steep your tea for 30-60 seconds in a cup of hot water before putting in with your sugar water.
Take your starter tea and swirl it around your half gallon mason jars and let it settle in the bottom. The starter tea is acidic and will help your new tea become acidic enough so mold does not grow on your SCOBY. It will act as sort of an all-natural disinfectant.
When tea has cooled enough, pour it into your mason jars with your starter tea. I usually will wait several hours until I can hold my finger in my tea brew.
Place your SCOBY on top of tea and securely cover with thin cloth or paper towel. Your SCOBY will float all over the place as it ferments. The fermentation process is aerobic and needs the air to do its duty. Don’t use anything like cheesecloth because those pesky fruit flies will be able to get into your brew.
Place mason jars in a corner of your kitchen without direct sunlight and let it ferment for several days. The hotter your house is the faster it will ferment.
Start tasting your kombucha on the 4th day to see if it has reached the right balance of sweet and tart. I let my kombucha ferment for about 5 days in the summer and about 7 in the winter. The longer you let it ferment, the less sugar your kombucha will have but it will turn and taste progressively more like vinegar. Ain’t nobody want to drink that.
After your kombucha has reached the right balance of sweetness, start making another batch of tea (steps 1-3), take your SCOBY out and put it on a plate, strain your kombucha while pouring it into another mason jar. Keep about 2 cups for your starter tea! Put the lid on the finished kombucha and put it in the fridge.
Using your new starter tea, repeat steps 4-9.
Flavoring your homemade kombucha (aka second ferment) which is optional:
After your first ferment (when your kombucha is the right taste), take your SCOBY out and put it on a plate. Then add your flavoring!
For flavoring you can add fruit juice, fresh fruit, frozen fruit, dried fruit, spices, herbs, and whatever else you can think of. This is the time to experiment!
Cover jars with a lid and put it back in the corner of your kitchen for another couple of days. Covering your jars produces carbonation because the carbon dioxide (made from the yeast eating the sugar) can’t escape. Don’t let it go too long with covered jars in case of exploding glass. We leave ours for about 4 days.
Tah dah! You have finished your first successful batch of homemade kombucha! You’re now officially a hippie.
A SCOBY is a syntrophic mixed culture of yeast and bacteria used in production of several traditional foods and beverages
Here we balance the mildly grassy flavor and slightly astringent mouthfeel of green tea with honey and lemon. Oversteeped green tea can be bitter, so don’t brew it any longer than 3 minutes. And be sure to steep in simmering water: water that looks like it’s steaming, with little bubbles, but not boiling.
1/4 cup loose green jasmine tea, or 12 green jasmine tea bags
1/2 cup fresh mint leaves, plus more whole sprigs for garnish
4 cups simmering water
1/2 cup lemon juice
1/3 cup honey
4 cups cold water
Steep loose tea (or tea bags) and mint leaves in simmering (not boiling) water for 2 to 3 minutes.
Strain the tea (or remove tea bags and mint leaves) and pour into a large pitcher. Stir in lemon juice and honey until the honey is dissolved. Add cold water. Refrigerate until chilled, about 2 hours. Serve over ice with mint sprigs, if desired.
“Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious!”
1 onion, chopped
2 teaspoons sugar free ketchup or used some home cooked liquidised tomatoes
1 teaspoon lemon juice
1 tablespoon stevia powder
1 pinch himalayan salt
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh fenugreek leaves
1 teaspoon chili powder
I n a medium bowl, stir onion and ketchup/tomatoe mixture until onion is thinly and evenly coated. Mix in the lemon juice. Season with stevia, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.
Put your oven on broil and place the rack on the second shelf from the top. You want to cook the tomatoes through while simultaneously browning the coating without burning. Too close and you will certainly burn the tomatoes (take a look at the ones on the back of the plate). I used 2 baking sheets for all the tomatoes, but you could use one, and do a switch-a-roo so you only have to clean one pan. Lightly drizzle the baking sheets with olive oil.
Get out two soup bowls (I was going to say cereal bowl, but thought better of it). Mix the eggs and water in one and the almond flour and seasonings in the other. Place the tomato slices in the egg then in the almond flour. Place the tomatoes in a single layer on the baking sheet and drizzle the tops with a bit of coconut oil.
Broil for about 6 minutes on one side, then flip and brown the other side, about another 6 minutes. Sprinkle with a bit of salt right when they come out of the oven. Serve hot.
I have been missing hummus in a major way lately, and finally got around to trying this experiment with cauliflower to stand in for the chickpeas. I noticed recently that my low carb cauliflower puree has the consistency of hummus when cold, and thought if I added just the right ingredients I could mask the cauliflower flavor enough to convince people that it was the real thing.
3 cups raw cauliflower florets
2 Tbsp water
2 Tbsp coconut oil
½ tsp salt
3 whole garlic cloves
1.5 Tbsp Tahini paste
3 Tbsp lemon juice
2 raw garlic cloves, crushed (in addition to above)
3 Tbsp extra virgin olive oil
¾ tsp kosher salt
smoked paprika and extra olive oil for serving
Combine the cauliflower, water, 2 Tbsp avocado or olive oil, ½ tsp kosher salt, and 3 whole garlic cloves to a microwave safe dish. Microwave for about 15 minutes – or until softened and darkened in color.
Put the cauliflower mixture into a magic bullet, blender, or food processor and blend. Add the tahini paste, lemon juice, 2 raw garlic cloves, 3 Tbsp olive oil, and ¾ tsp kosher salt. Blend until mostly smooth. Taste and adjust seasoning as necessary.
To serve, place the hummus in a bowl and drizzle with extra virgin olive oil and a sprinkle of paprika. Use thinly sliced tart apples, celery sticks, raw radish chips, or other vegges to dip with.
Approx. nutrition info per ¼ cup: 141 calories, 14g fat, 3.5g net carbs, 2g protein
“I love garlic! It’s so easy to roast, and there are so many different ways to do it.
1 medium head garlic (or however many you may need)
2 tablespoons coconut oil
Method 1: Preheat oven125 degrees C. Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with coconut oil. Bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic.
I often mix my garlic with olives as well as baby onions and baby tomatoes. It makes for an awesome side dish for a braai, roast or for that matter any other meal.
20 Peppers (Fresno, Cayenne, Jalapeno) of your choice
1 1/2 cups vinegar (I used white)
1/2 tsp salt
3 tsp minced fresh garlic
medium sauce pan
The gloves are for your own protection, especially if you’re working with a crazy hot pepper. The oils from the pepper can rub off onto your hands without you even knowing it, or without any adverse reactions. That is, until you go to wipe your eye or scratch your nose or whatever. The oils can easily transfer and cause all sorts of irritation in places you don’t want to be irritated!
Special note to contact lens wearers – wear your glasses for this one!
Wash the peppers.
If you’re concerned about organic, remember that hot peppers are in the Dirty Dozen and you’ll want to buy organic.
Whether you buy organic or not, be sure to wash using an all-natural produce wash(because even organic foods can contain pesticides!)
Try out this tasty HCG Phase 2 side dish, that is quick, easy and as tasty as anything
Yellow squash you can also use Eggplant
Italian Herbs, salt, pepper and onion and garlic powder to taste
With regards to quantities, that depends on you and how many people you are cooking for!
Slice thin ALL ingredients. After drizzling on coconut oil, sprinkle on Italian seasoning, lemon pepper, sea salt, onion & garlic powder. Then mozzarella. Bake at 375 approx 30 min, just depends on how firm you like your veggies.