Talia McKinney: Episode 37
Talia McKinney shares an easy and healthy breakfast!
1 teaspoon chia seeds, optional but Talia recommends for energy
1/2 banana, mashed, optional
1/3 to 1/2 cup yogurt, optional
Prep
Cook
n/a
Ready in
Directions
- Add the desired amounts of milk, oats, yogurt, chia seeds and banana to a jar or container and give them a good stir. Refrigerate overnight or for at least 5 hours.
- In the morning, add additional liquid if you’d like. Once you have the desired consistency, top with fruit, nuts, raisins, seeds, protein powder, granola, coconut or anything you choose that’s yummy.
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Homemade Kombucha
Emma Lovewell: Episode 24
“My new obsession is making kombucha at home. It requires the perfect amount of work and passiveness, and it doesn’t go bad if you forget about it for a few days. I like to compare it to owning a goldfish as a pet — very minimal maintenance. You check in on it every once in while and its in a big glass jar of liquid. It also kind of fascinates me — there’s a live culture growing and living inside of this liquid, and every day it looks a little different.” – Emma Lovewell shares a recipe from her blog.
1 gallon glass jar
1 cup of white sugar
piece of cut up t-shirt for the top, with a rubber band
A scoby (there are kits where you can make your own, or you can get one from a friend who already makes kombucha which is what I did.) When your friend gives you their scoby make sure they include 2 cups of kombucha tea from their last batch with the scoby.
6 tea bags (black, oolong, green)
Directions
- In a large pot heat 5 cups of water. Just hot enough that sugar will melt in the water.
- Turn off heat and place 1 cup of white sugar and mix, place tea bags in liquid as well and let steep for a few hours, while simultaneously letting your liquid cool to room temperature.
- Remove tea bags and put liquid mixture into your glass gallon container. Fill the rest up with room temperature water. Leaving a few inches at the top for the scoby and cups of past kombucha tea.
- Place your scoby into the mixture with kombucha tea. The scoby may sink to the bottom at first and then in a few days float to the top. Its all OK.
- Put t-shirt or fabric over the top with rubber band to hold it in place.
Now, depending on how warm the weather is, or how much light is in the room will depend on how quickly your kombucha will be ready. The ideal temperature is 75 degrees, and you should store it in a moderately dark place. You will need to let it sit for 7-30 days, I prefer around 10-14 days personally. The longer you let it sit the more vinegary it will taste. As you let it sit a new scoby will start to form at the top of the liquid, (this is the part that is most fascinating to me.) It looks like a white jelly fish floating at the top, covering the entire surface area of the liquid. It will get thicker and whiter every day. And will probably start forming on day 3 or 5. Here comes another fun part:
S E C O N D F E R M E N T A T I O N
If you want to flavor your kombucha, as I like to, I recommend doing a second fermentation. It will also make your kombucha more carbonated, which is fun. So once your kombucha tea is done and cultured, you can poor the liquid into smaller sealable glass containers. Leave a couple inches at the top, so do not fill all the way. From here you can pick which flavor you want. Here are a few that I recommend: beet and ginger; strawberry and ginger; pineapple and ginger. Can you tell I like ginger? Basically any kind of fruit juice is good, because the kombucha will continue to eat off of the sugar from the fruit juice, and create carbonation. Again, i’m not a scientist, just go with it.
- Blend fruit/ginger in a blender. For one gallon of tea I used one raw beet and a chunk of ginger around 2 in x 1 in.
- Pour fruit mixture into bottles of kombucha tea (use a funnel). You can strain the pulp out of the fruit, or leave it, up to you!
- Seal the bottles and leave on your counter top for 2-3 days.
- Use CAUTION when opening the bottles up, there will be carbonation and it can bubble and overflow making a mess. I recommend opening the bottles over the sink and with a kitchen towel on top.
- Refrigerate to enjoy cold!
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Kale-Lemon & Garlic Dairy-Free and Grain-Free Pesto Sauce
Jacqui Cincotta: Episode 7
Jacqui shares some her organic recipe magic in Episode 7.
1 1/2 teaspoons salt
2 cups kale (removed from stems)
1/4 cup extra virgin olive oil
1 lemon, peeled
1/2 cup unsalted pine nuts
a bit of water only if more liquid is needed
4 cloves garlic
1 tsp pink Himalayan salt
Prep
Cook
n/aReady in
5 mDirections
Put all in a high-speed blender.
Blend until smooth, done.
A little of this goes a very long way
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Superhero Muffins
Claire Shorenstein: Episode 27
Claire shows us how to be a nutritional superhero with these yummy muffins!
6 tablespoons unsalted butter, melted
2 cups almond meal
1/2 cup currants or raisins, optional
1 teaspoon baking soda
1 cup grated zucchini (about 1 zucchini)
1/2 cup Grade B maple syrup
1 cup old-fashioned rolled oats (use gluten-free if sensitive)
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 teaspoon vanilla
paper muffin cups
1/2 cup chopped walnuts
1/2 teaspoon ground nutmeg
3 eggs, beaten
1 cup grated carrot (about 2 carrots)
6 tablespoons unsalted butter, melted
Prep
Cook
25-35 mReady in
45 – 55 mDirections
Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.
In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
Add the wet ingredients to the dry ingredients, mixing until just combined.
Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.
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