* 13 cups water, divided (use filtered water, if possible) * 1 cup sugar (
I prefer organic sugar; raw honey or molasses can be used instead, but most sources state that other sweeteners are not appropriate for making kombucha) * 5 teaspoons organic loose - leaf black tea * 1 cup finished plain kombucha (from a previous batch, a store - bought bottle, or from the liquid the SCOBY comes in) * 1 kombucha SCOBY (obtain from a friend or purchase from reliable retail source)
1 cup sugar (
I prefer organic sugar; raw honey or molasses can be used instead, but most sources state that other sweeteners are not appropriate for making kombucha)
Not exact matches
1 1/4 cups of All - Purpose Flour (King Arthur Flour is
preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown
sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used
organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
2 meyer lemons, sliced into 1/4 inch rounds (I
prefer organic when eating the rind) 2 cups
sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts, toasted
2 cups fresh blueberries,
organic is
preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown
sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
The brand also uses
organic coconut
sugar and
organic lucuma powder as its two
preferred natural sweeteners due to their low GI scores yet sweet and subtle caramel taste.
Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (
organic, raw
preferred) Additional sweetener, such as honey, maple syrup, or brown
sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed
sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!
FROSTING: 2 - 8 oz vegan, nondairy cream cheese, nonhydrogenated oil version
preferred (Follow Your Heart brand is
organic) 1 tsp vanilla 1/2 tsp almond extract 1/2 cup powdered
sugar or more, to taste 1 cup unsweetened shredded coconut
1 1/4 cups of All - Purpose Flour (King Arthur Flour is
preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown
sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used
organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
3 ripe avocados 1/4 cup honey, more or less if you like, you can also use unrefined
sugar if you
prefer 3 tablespoons dark cocoa powder zest of two
organic oranges Juice of two oranges, you can use more if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2 teaspoons real orange extract, optional
3 overripe
organic bananas 1/2 cup of gram flour (chickpea flour) 1/2 cup of gluten - free muesli 1/2 cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2 cup of coconut
sugar 1/2 cup of plant milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1 tbsp of coconut oil 2 tbsp nut butter (I
prefer almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
Whipped Cream 1 container (any size) of whipping cream (
organic, please) Optional
sugar to taste (you can use powdered
sugar, maple syrup, honey, or any other sweetener you
prefer) 1.
* 1/2 cup (1 stick)
organic unsalted butter * 1 1/2 cup
organic confectioner's (powdered)
sugar * 6 whole eggs plus 6 egg yolks, preferably
organic and free - range * 1 cup fresh squeezed Meyer lemon juice * Grated zest of 1 - 2 lemons (I
prefer my curd with only 1 tablespoon of zest)
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who
prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw,
organic cane
sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces
organic coconut milk (I used
organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup
organic raisins
Add sweetener of choice at this time if
preferred (I went with 1 Tbsp coconut
sugar, 1 Tbsp
organic cane
sugar).
Ingredients for 24 bars: 40g Desiccated coconut 40g Ground almonds 250g
organic Jumbo oats 40g pumpkin seeds 50g soft pitted prunes 80g runny honey 100g soft pitted dates 90g
organic peanut butter (no added salt /
sugar)-- you can use cashew - or almond - butter if you
prefer 1tbsp coconut oil (15 ml) Optional: 1 / 2tsp — 1tsp ground cinnamon
Once your taste buds adjust you will realize that
sugar is overly sweet and flavourless and you will in fact
prefer the taste of natural sweeteners such as honey, dates, or
organic maple syrup.
Later, you could add
sugar - free applesauce, that is
organic, if you
prefer.
Since Kombucha is intended to gently detoxify the body, I
prefer to use
organic, evaporated cane juice in order to avoid adding any harmful chemicals from the
sugar bleaching process to my brew.
Stevia is a great alternative to
sugars, but if you would
prefer to use something else, I would recommend using 1 - 2 tablespoons of raw honey or
organic maple syrup.
1/4 cup granulated
sugar (I use
organic) 2 tablespoons cornstarch 1/4 teaspoon Pink Himalayan Sea Salt (my
preferred salt) 2-1/4 cups whole milk 3 large egg yolks, lightly beaten (safe the whites for meringues) 3 tablespoons unsalted butter, cut into small pieces 2 teaspoons vanilla extract 1 cup of coconut
3 cups
organic coconut milk - full fat (homemade or canned - I
prefer Native Forest due to BPA free cans) 2 - 3 Thai chilies or 2 tsp chopped red chilies (I buy mine frozen in cubes) or red pepper flakes 2 - 4 TBL (plus) fish sauce (I use Red Boat or Thai Kitchen) 1 tsp coconut
sugar (or sucanat / rapadura) 1 TBL (plus) red curry paste (I use Thai Kitchen)
Ingredients: 3/4 cup (12 TBL)
organic butter, softened (from grassfed cows
preferred) 3 TBL unrefined
sugar (sucanat, rapadura, palm
sugar, or even maple syrup) 1 - 1/2 teaspoon
organic pure vanilla extract 1 TBL
organic pure almond extract 2 cups flour of choice (I use 1 - 3/4 c. blanched almond flour and 1/4 c. sprouted brown rice flour OR 1/4 c. coconut flour) 1/2 teaspoon unrefined sea salt 2 cup finely chopped pecans About 1/4 cup
organic powdered / confectioners
sugar for rolling - it's just a dusting