The Instant Pot has been all the rage this past couple of years. Although intrigued, I held off for a while because of three main concerns. Maybe you are holding off for some of the same reasons. Let me share what I found out. Continue reading “Instant Pot: Do you really need one?”
I love to bring in the new year with a glass or two (okay, maybe three) of bubbly. This year is no exception, but my champagne glass this year will also contain Kombucha in the form of this Kombucha-Champagne Cocktail. Not only is kombucha delicious, but it serves two important purposes. First, it cuts down on the amount of champagne I will drink without adding sugar. I am aiming to start the year off with the True Yoga Journey with Adriene, not a hangover!! Second, Kombucha is very detoxifying for the liver. (It is actually a great hangover remedy if you end up drinking too much despite your best efforts. It happens to the best of us.) I haven’t done or seen any studies on whether or not kombucha can actually detoxify your liver WHILE you are in the midst of “toxifying” it. However, in my book, adding kombucha, with all of its nutrients including bacteria and yeast that eat sugar, is better than adding sugary juice to your drink just to cut it. (Go here to learn how to make your own.) Also, did I mention that kombucha is delicious?
How to make a Kombucha-Champagne Cocktail
- Bubbly (I use a Prosecco)
- Plain Kombucha (Yours if you make it, or buy an “original” or “plain” flavor)
- Optional: Pomegranate seeds and splash of fresh pomegranate juice.
This recipe works best, in my opinion, with a sweeter form of bubbly because of the tartness of Kombucha. Prosecco is perfect. Pour a champagne flute half full with plain kombucha (be sure it is bubbly. If you haven’t mastered the art of getting yours to fizz, spring for a bottle of GT’s). Fill the flute the rest of the way with champagne. This time of year, pomegranate seeds are a perfect garnish. Pick up a pomegranate, seed it, and you will get a fair amount of fresh pomegranate juice to splash in your glass for a beautiful pink hue. Or you can splash in quite a bit in for a nice holiday red. Top your glass with the seeds and you have a beautiful and tasty beverage. Happy New Year!!
Disclaimer: I can’t guarantee you won’t get a hangover with this drink. These are tasty and go down easily. Consider yourself warned. You can also use Kombucha and red or white wine to make a Kombucha-wine spritzer.
Have you ever added Kombucha to a cocktail? Are you going to try it?
This Buckwheat Sourdough Pumpkin Bread is delicious, gluten-free, and nutritious. It takes only 10 minutes to prepare Continue reading “Buckwheat Sourdough Pumpkin Bread (Gluten-free)”
Fermented horseradish is the perfect condiment to serve with your prime rib (or steaks) this Christmas or New Year’s! The enzymes created during fermentation of this tasty condiment help your body digest the meat and the other rich items that will accompany your meal. Continue reading “Fermented Horseradish”
For a holiday twist on an old favorite that also feeds your microbiome, try this tasty and nutritious Cranberry Kraut recipe. Continue reading “Cranberry Kraut: Lower inflammation and feed your microbiome.”
One of my favorite holiday foods is cranberry sauce. A few years ago, when I was first getting in to fermenting, I knew I need to come up with a fermented cranberry sauce. Continue reading “Fermented Cranberry Sauce: Full of Probiotics for your Holiday Table.”
Elderberry syrup is one of the most important tools in my home apothecary for keeping my family healthy when there are colds and flus flying around. We take it almost daily during the sickness season and completely forgo the flu shot. Let me outline a comparison between elderberry syrup and the flu shot to illustrate why we do this. At the bottom of this post is a printable recipe so that you can make your own Elderberry syrup. Continue reading “Elderberry Syrup: Why My Family Takes it in Lieu of a Flu Shot Every Year (and How to Make your Own).”
Ok. I truly hate to be the one to bring this up while we are all enjoying a beautiful summer, but…Winter Is Coming! We need a stockpile of “dragon glass” (aka fermented garlic) to win the war against colds, sinus infections, flus, bronchitis, and stomach bugs this sickness season. (If you’re not a Game Of Thrones fan, I apologize, but I just couldn’t resist.) Even though I believe a crucial part of being healthy is being present in the moment, this, of course, has to be balanced with preparation for the future, something I failed at last year because “winter” came early. Continue reading “Fermented Garlic: Your Dragon Glass for this Winter’s War”
These Dutch Oven Baked Beans with Maple and Bacon are a great side to make if you are grilling this Father’s day. They go great with my Sourdough Cornbread, Probiotic Potato Salad, and Carrot and Cabbage Coleslaw! You could even start off with some Homemade Ranch Dip and Veggies. Crack a cold one or pour yourself a kombucha spritzer and you’re ready! These baked beans are so delicious, are easy to make and you can make them ahead of time leaving you free to socialize with your family! Continue reading “Dutch Oven Baked Beans with Maple and Bacon”
This homemade ranch dip is loaded with magnesium and probiotics as well as other important nutrients. There is no guilt when dipping your veggie (or even your cracker) into this delicious dip! I have written the recipe using dried herbs assuming that unless it is summer you probably won’t have all of them on hand. If you do happen to have them fresh, just use about half of the amount. Fresh herbs have more magnesium and other vitamins and minerals than dried, of course. Before I get to the recipe, let me break down the nutritional highlights of this homemade ranch for you. Continue reading “Magnesium-rich Homemade Ranch Dip (or Dressing)”