25 Again and Booch

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Today is my birthday! Can you believe I am 25 again? It’s amazing how this real food living actually stops time. Seriously, I am stronger and more agile today than I was at the actual age of 25. I have way better blood sugar control, connective tissues resilience and focus. I could ride my bike a lot further at the age of actual age of 25 and run a lot longer, but I know if time allowed for the training that too would be better.  Never underestimate the power of real food and proper movement. It is very powerful. Now, for me and my family, our real food nutrition does not include grains or pasteurized dairy. Because, those foods don’t work well with our bodies. For you, they may. But, I challenge you to look at what you and your children are eating and ask yourself how much real food are you getting every day? When I was the actual age of 25 my diet, that I thought was really great, was not real food based. I ate a lot of grains, low fat pasteurized dairy and super low fat. How could I still perform so well? I guess you could credit that to genetics…but it did not last long. All of those stressors built up and broke me down. Then, a period of rebuilding had to occur to restore my function. I am so grateful that it did! Because, now I can share this knowledge with my kids.
I hope they learn from me and my example and find their own needs one day. I know they will explore and experiment with different foods. Some, I know I will just have to look the other way and let them learn. But, that is what being a parent is all about, right? The more I do for them, the less they will learn to do for themselves. Right now at 6 1/2 and 2 1/2 years old, their choices are guided by me.

This leads me to the “booch” recipe. Kombucha is kind of fermented tea that has become very popular. I even saw it in Costco the other day!! Awesome! There are many different brands with creative flavors. A 12 ounce bottle of kombucha typically costs over $3.00. But, you can make it at home!

According to Dr. Axe, here are some kombucha highlights:

Kombucha is a fermented beverage of black tea and sugar (from various sources including cane sugar, fruit or honey) that’s used as a functional food. It contains a colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar. After being fermented, kombucha becomes carbonated and contains vinegar, b-vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic).

I have been making my own kombucha for five years. It is very easy and cost effective.

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This is my gallon cookie jar with the fully fermented kombucha inside. The SCOBY (symbiotic colony of bacteria and yeast) is floating on top. Each time you make a new batch it grows another SCOBY. The new one is on the bottom. I pull them apart and compost the old one. I have seen recipes for using the old SCOBY in smoothies or cutting into salads. I have not done this…but you can try it.

Next take the SCOBY out with a plastic or wooden spoon. Do not use metal as it negatively affects the SCOBY. I use a wide mouth mason jar because it is easier to fit the big SCOBY inside. Add about 1/2 cup of the finished kombucha to the SCOBY to keep it from drying out and as a starter for the next batch. Pour the finished kombucha into clean mason jars. Now you can add dried or fresh fruit for added flavor. I have been using dried figs and apricots. You can either double ferment the kombucha by leaving it out on the counter for a couple days covered with a towel to ferment more. Or you can seal the jar and put it in the refrigerator. See the fizzy on top! That’s the best part!

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For a one gallon jar, I use one cup of organic sugar. The SCOBY starter is on the left, covered with a towel.

Boil some filtered water and add it to the jar to dissolve the sugar. Next add your green and/or black tea. For a one gallon container, I have been using 4 bags of each. I rotate flavors based on what is on sale. I let the tea bags steep in the sugar water over night, allowing the water to cool completely. Then I remove the tea bags and add the SCOBY and starter liquid. Cover the gallon container with a tea towel and wrap a rubber band around the top to keep out any little fruit flies. I let my kombucha ferment for 7-10 days. If your home is warmer, it will ferment faster. If you let it go beyond 10 days, it will taste more like vinegar than tea.

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In the end, you have a probiotic powerhouse substitute for soda and juice!

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