Monthly Archives: January 2014

Kombucha Loving

Happy weekend to everyone! I know I’m not alone in looking forward to the weekend from Monday through the week. Its not that I don’t  love my job but I love sleeping in, going for nice long walks, visiting the farmers markets, going for brunch etc. a little bit more, crazy I know.

For the past 10 days or so I’ve been doing some new kind of kitchen experimenting that I thought I’d share.

It all started with my weekly (if not daily) whole foods trip for my absolutely favorite treat-kombucha. I have always known it was good for me but I also knew that I LOVED the taste, I would easily shell out $4-5 dollars for a small bottle! (crazy I know). Then I got the man friend equally as obsessed as I was, no longer were the whole foods trips $4-5 dollars but we were going and buying 3,4,5 bottles at a time! (plus the many other wonderful delicious things only whole foods offers). One of my mini new years resolutions is to be a little more cautious with my spending (read: no more $5 kombucha everyday), enter my friend Danni from school. Danni had taken a kombucha making class a few months before and had a spare scoby to give me so I could start brewing my own. At first I was a little intimidated but it ended up being the easiest and most delicious experiment either.

So before I get going on my step by steps you probably want to know what this kombucha is. Essentially kombucha is a fermented tea known for its amazing healing properties. Kombucha is full of probiotics, enzymes, B vitamins, lots of minerals and anti-oxidants. Kombucha is great for anyone detoxifying, for anyone with digestive troubles, for anyone with joint/muscle pain and for anyone looking for a little immune boosting power! Basically kombucha is the shit! And bonus, it is SO easy to make at home.

What you need:

  • 1 scoby with kombucha started juice (if you don’t have any friends making kombucha you can buy them off craigslist, online, or shoot me a message and I’ll get one of my scoby’s to you)
  • 12 tea bags (I used jasmine green tea but black tea works well as well)
  • 1 cup organic cane sugar
  • 1gallon (16 Cups) of pure clean water
  • 1 cup of freshly juiced ginger
  • A giant glass jar- enough to fit 1 gallon of water
  • A kitchen tea towel and elastic band
  • Smaller bottles for the kombucha, I use 4-1 quart mason jars per batch

First thing you do is bring the 1 gallon of water to a boil, turn off heat and allow tea bags to steep for about 20 minutes, remove tea bags. After 20 minutes stir in the sugar until dissolved.

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Once the tea has cooled to room temperature pour it in the large glass jar, pour the kombucha starter juice (roughly 2 cups of kombucha from your previous batch (or store bought)) into the jar and carefully place the scoby on top of the tea (don’t be worried if it doesn’t float).

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Cover the top of the jar with a tea towl, secure with an elastic band and put away in the pantry for roughly 7 days.

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After 7 days you can go ahead and remove the scoby (along with some tea to start another batch) and drink the tea as is or you can add a flavor and start a second fermentation process.

For Ginger Kombucha:

Juice 1 cup of ginger (While I had the juicer out I juiced another cup of ginger juice and froze it in an ice cube tray for my next batch. Next time I make ginger kombucha I will just add 2 ginger cubes to each mason jar)

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Divide the fresh ginger juice evenly between the 4 mason jars

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and pour the tea into each jar until full.

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Then secure the lids tightly as the tea will start to naturally fizz and store those jars in the pantry for another 2-5 days, depending on your preference- go ahead and taste every day until your satisfied.

As you can see it is easy peasy! Right now I have 4 jars of ginger tea fermenting along with a new batch of kombucha, the beauty is you can just keep re-using the scoby each time you finish making a batch. Now please go get yourself a scoby and start on this fun kitchen adventure, you will not regret it! The heath benefits speak for themselves.

Balance… and a muffin

Hi hi,

I hope everybody really enjoyed the holidays!

Its been a while since i’ve checked in so I thought I’d drop in with an update and a recipe 🙂

As soon as school ended for christmas break the man friend and I took off to lovely Nuevo Vallarta for 1 week of eating our faces off, exploring, relaxing and swimming- it was amazing! I have never needed a break more and it felt unbelievable to completely relax and unwind. Since getting home I’ve decided to start a vacay fund so that we might be able to afford a nice trip each year, its always nice to have something to look forward to 🙂

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We got back from Mexico right in the middle of the holidays so we followed up Mexico with a lot more relaxing and eating :). We headed up to the man friends parent’s place to have a white christmas! We had a great time catching up, relaxing, reading, playing board games, cards, talking the dog for walks in the snow, eating, more eating and more eating… basically it was a gurreat Christmas.

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It was definitely hard to leave because it meant only one thing, back to reality- back to work and school- both of which I thoroughly enjoy, but I would definitely rather be on vacay, what can I say- I’m a lazy girl at heart.

Since getting home, it has definitely taken me a while to get back into the grove, luckily things always seem to move a little bit slower the first week after christmas which gave me a chance to catch up. It definitely helps to have New Years right in the middle of the first week back. This year we decided to take it easy. We got whole foods hot bar (my FAVOURITE), drank kombucha (party animals I know), played scrabble, cuddled with the pup and watched a movie- AKA the best night ever! (yes those are hooded footed pi’s, they are amazing-get them here!)

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Apart from work i’ve spent most of my time enjoying the mild weather (sorry easterners) and going on some fantastic runs and hikes with the pup.

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As for New Years Resolutions, this year i decided not to go too overboard. I have a few mini goals for each aspect of my life but I decided one overarching resolution was perfect for me. This year I am going to try my hardest at being more balanced in every aspect of my life. Anyone who knows me knows i’m either 110% in or i’m not really interested, there’s no middle ground for me. This obviously needs to change. For me this will hopefully mean balancing my workouts: AKA, not doing cross fit 5-6 times a week plus running 50+km a week, i’m going to try to go to cross fit 3-4 times per week with a few light dog runs thrown in. I’m going to sleep in and relax a bit on Saturdays and Sundays instead of waking up at the crack of dawn to ‘seize the day’, recharging and catching up on sleep is just as important. And i’m really going to try to just go with the flow day to day instead of always having a plan, I could definitely use a little more spontaneity in my life :). Balance is important for all aspects of life, being balanced is being healthy so wish me luck! It will definitely be a challenge for me as i’m a little bit of a control freak but as with all things, if we try hard enough we can make change happen. I hope everyone is off to a great start with their New Years Resolutions!

Now on to the good stuff, my new favourite easy peasy banana cinnamon muffins (paleo, gluten free, dairy free)

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1/2 cup almond flour

1/4 cup potato starch (amaranth starch would work as well)

1 tbsp coconut sugar

1 tsp cinnamon

1/2 tsp baking soda and baking powder

1 egg

1 tsp apple cider vinegar

1 mashed banana

1/4 cup chopped walnuts

Mix everything together and scoop into 4 lined muffin tins, bake at 375 for about 20 minutes

Super easy and super yummy 🙂 I also love this recipe because it is automatic portion control (read: I won’t be able to eat a large batch in one sitting-I still have the training wheels on with this whole balance thing but you have to start somewhere right!)

Anyways Hope you all enjoy!

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