So you are brand new to kombucha brewing. Or maybe you have tried your own brew and decided you are ready to branch out and be more adventurous with flavors. Either way, here are a few recipes that are good for beginners to try and easy to add to your routine.
Basic Kombucha Recipe
If you are just trying to make a basic kombucha you will need a few items. Keep in mind, most of these items are available in kombucha kits but you can also reuse items you already have. I use bulk pickle jars. You will need jars, cheesecloth or People Towels (my fave), rubber bands to secure the cloth to the top of the jar, and a wooden cooking spoon. For the kombucha itself, you will need black loose leaf tea or black tea bags, white sugar, filtered water, and Kombucha SCOBY. The SCOBY is the yeast activator for kombucha. You will combine the hot water and sugar in the jar. Add the tea bags or tea and allow it to steep, cool down the mix, add the SCOBY, and let it ferment for three to 30 days.
All you need for ginger kombucha is fresh ginger, the basic kombucha tea mix, and some turmeric powder. Make the basic kombucha as normal. When the kombucha has fermented, before you add it to the bottles that you want to use, drain off the kombucha into the bottles. Add ½ tablespoon of fresh ginger and ¼ tsp of turmeric powder. Mix well and place in the fridge to cool.
Chia Seed Kombucha
If you are working on a weight loss routine, then you may already know the benefits of adding the superfood chia seed to your diet. You can make a powerful kombucha that contains this superfood. When you have removed your kombucha tea from the fermentation process, drain the tea and begin pouring it into your bottles. Add ½ cup of rehydrated chia seeds to each bottle. You can now get the power of the superfood along with the power of the bacteria in the kombucha.
Keep in mind, each kombucha recipe starts with a base that is very similar. You can use that base of tea, water, and yeast and build on that with your own ideas and recipes. Don’t become discouraged if the new recipes you create don’t workout. You can keep trying and find your own special drinks that work for you.
I came across delicious taro for the first time in an Asian market where I ordered taro bubble tea. I ordered it because the of the lovely purple color but quickly fell in love with the flavor. Afterwards I would often buy taro buns or taro popsicles from this same market as occasional treats. Last week I noticed that the thai market had several boxes of taro root for sale and I bought some to make homemade ice cream. The recipe is super simple (only 3 ingredients!) and the finished product is quite yummy.
1 large taro root (1 cup)
1 can coconut milk
3/4 sugar (thai coconut sugar works well)
Skin the taro root and chop into one inch chunks. Steam or boil until soft. Add to one cup coconut milk in a small saucepan and bring to a boil, stirring as needed. Allow to cool for 20 minutes and then add to a food processor or vita-mix to puree. Refrigerate until completely cool and then add to your ice cream maker. We used a Cuisinart ice cream maker and it was done in about 25 minutes.
The texture is slightly grainy due to the potato texture of the taro. If this bothers you then I suggest using grassfed cream instead of coconut milk. Coconut milk is the traditional Thai ingredient but cream gives it silkiness. Either way, this ice cream is not super sweet and it makes enough for five small servings. Enjoy!
I have a huge bag of chia seeds that I have been meaning to use up. I usually use them in Kombucha but I haven’t made very much since we moved to our homestead. Go figure! Anyway chia pudding sounded good but how exactly do you make it? The video below shows you how step by step. I love how simple it is!
You only need a handful of common ingredients and some time in the fridge to let it soak. Plus you make it in my fave…mason jars! This recipe will be perfect for taking to work for breakfast. Fix it at night and pack it the next morning. Yum!
Here is a recipe that I made this morning. Not only are these muffins perfect for breakfast but they are sooo yummy and good for you too. They are a great source of whole grains and high fiber, and the flaxseed provides Omega-3 oils. They were a big hit with my whole family. Even when the kids were little they scarfed these down.
Fiberlicious Flax Apple Muffins
1 cup Multigrain cereal with Flaxseed and Quinoa ( I use Hodgson Mills brand)
1 cup organic, unbleached flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 cup organic sugar or coconut sugar
1 cup shredded organic carrots
1 cup peeled and chopped organic apples
1/2 cup organic milk
2 organic eggs (free range)
1/4 cup avocado or coconut oil
1/2 cup chopped pecans
Coconut sugar, sprinkled on top (optional)
Preheat oven to 400 degrees. Mix dry ingredients first and then add the others. Mix well. Spoon the thick mixture into a muffin pan and bake for 20-22 minutes or until golden brown.
I could sing the praises of pressure cookers all day long. They make it amazingly easy to make a fast meal with a slow cooked taste. The flavors pop, the meat falls off the bone, and you can walk in the house with only 45 minutes to spare and still have an amazing dinner.
This soup imitates a classic chicken noodle soup except it uses rabbit. The flavor is very similar but rabbit is one of the healthiest, leanest, and most environmentally friendly meats you can eat. It is a very sustainable meat source and since rabbits are small and easy to care for they can be raised and butchered by the DIY homesteader. If that is not for you they can also be found at some farmer’s markets and in gourmet grocery stores.
This recipe was made in our much loved Instant Pot!
4-5 lb. rabbit (with bones)
1/2 Onion (large, cut in large chunks)
3-4 Carrots (large, cut in large chunks)
2 Stalks Celery (cut in large chunks)
2 Inch piece of ginger (sliced)
3 Cloves garlic (chopped)
1 C White wine
1 C Noodles
2 Tbsp flour
2 Tbsp oil
2 Tbsp Herbs de Provence
1 Tbsp Parsley
5 Cups water
Salt and pepper to taste
Rabbit Soup Recipe:
Dredge the rabbit pieces in flour and saute them inside the Instant Pot or pressure cooker for a few minutes on each side, using the sautee setting on your Instant Pot. After all pieces have been browned remove and add the onion, celery, carrots, garlic, and ginger. Saute for 3-5 minutes and then deglaze with the wine. Allow it to cook down for 2-3 minutes. Add the rabbit pieces once again as well as the water, parsley, and herbs. If you are using a deboned rabbit use chicken or vegetable stock instead of water.
Manually cook for 15 minutes and then allow it to depressurize naturally. Remove the rabbit, debone, and add back to the pot along with the fresh noodles. Allow them to soften, salt and pepper to taste, and serve. Enjoy!
Tip: Make it paleo by removing the noodles and flour. It’s still delicious.