Cooking With Kombucha and other Friday Randomness

I've been meaning to do a whole week of my Kombucha brewing escapades  but time has escaped me and there's a coupon that I don't want you to miss.

I've had my Kombucha up and running for some time now and I started mine from a store bought bottle.

My method worked, and with a quick Google search you could be on your way to scoby city. But if I had to do it over, I would have gone with the experts in the beginning.

It would have been nice to know that my scoby was there and a good one, and if not there would be people to help me out. Instead I watched a science experiment on my counter and hoped for the best.

I bought my kefir grains through Cultures for Health and they were absolutely lovely to work with. They answered my questions via chat, and assured me the desert heat would not destroy my little grains in the mail. They even told me if they did they would give my money back or send me more later.

This is why I decided to advertise with them. They have amazing products, great customer service, expert advise and good deals.

If you sign up for their newsletter you will get some great recipes and find out about their promotions. Now until October 8th, you can receive a kombucha culture for 20% off by using the code 'Kombucha'.

This is good news. Once you purchase a scoby, and rehydrate it, you are set. You will then have an everlasting supply of scoby's and Kombucha.

Why would you want that? It's delicious!






My favorite so far is ginger blueberry (thank you Emma for the flavor update). You can flavor your Kombucha as you choose, and it's much cheaper to make at home than it is to buy those bottles in the store.

Recently I've been cooking with Kombucha. I'm sure the high heat kills of much of the benefits of the probiotics, but it sure imparts great flavor.

I've used it in my butternut squash gratin to mimic the bite of Parmesan. I braised some chicken and pears in it. It's my secret weapon in coleslaw, and coming soon - a great recipe for apple sauce.



So now there's no excuses to brew it up. Get your scoby now!


More random stuff for your Friday:

• I hit over 400 posts. I was going to give myself a party, but I forgot. Maybe next week I'll do something special. Any thoughts?
• I have a thing for honey containers, yet don't actually own any. I just like to drool.
• Speaking of drooling, I do so want these pants, because the 70's shall never leave ones wardrobe.
• My family is waiting for the next shipment of almond flour to arrive just so we can make this.
• I'm also thinking very hard about the up coming holiday and all the sugar involved. I'm seriously contemplating giving these out so I don't feel like a horrible hypocrite. Can you guess who's house may get TP'd?
• I love the rich of flavor of prunes so this is on my to do list. Along with a kefir recipe to share with you that will have you thinking cola.
• Lastly, a mini recipe for something resembling pumpkin pie. It photographs horribly so it only gets a mini spot, but it tastes so good you don't want to miss it. Roast kabocha squash in halves (it's easy. cut in half, add water to pan, turn over, roast until done). Add half roasted squash, 1/4 cup coconut palm sugar, pinch of salt, 1/2 cup coconut milk (full fat si vous plait), 1 teaspoon vanilla, 1/4 teaspoon pumpkin pie spice. Whip it up in your processor and you've got a heap of tasty pumpkin mush. I like it sprinkled with pecans, and if I'm not lazy I whip up some coconut cream for the top. I've stirred it into some cashew milk with chia seeds, and smudged it on a banana. I''m sure you could use it for pie filling and everyone will love you. I'm thinking of making it in to a dip for some apple chips. 

Happy weekend!

Pin It