Vanilla Tea

The following is my (new) favorite way to drink tea.  It is so simple and SO good.  My husband tried it first and treated me one morning.  Simply brew a regular cup of tea (I like a simple Orange Peoke Blend such as Luzzianne) add a little (local raw) honey and a splash of (grass fed raw) cow's milk and a couple drops of (homemade) vanilla extract.  WOW!  It's a tea transformation!  Try it!  Vanilla is just as delicious in coffee too.  Move over way-too-expensive-over-rated-coffee-shop!  Just a dab of vanilla will do ya!

Kombucha Soda

There have been two very specific things that have really made us radical Kombucha lovers.

1.  Using green (or white) tea as the base of the original recipe instead of black tea.
2.  Second Fermenting it to make a delicious flavored carbonated beverage, that we call Kombucha Soda.  It so refreshing and delicious and good for you (and habit forming) - that we are now making 10 gallons of Kombucha a week!!  (That is not a typo - I said 10 GALLONS!) Granted, we have a big family; it is very hot here ; and I do have a sweet local couple that I have also gotten "hooked", and they buy it from me weekly.  :-)  But that's still a-lotta-bucha!

I have a girlfriend in AL who tasted my wares (after having "written Kombucha off" in her mind, because they just didn't care for it).   Now she is persistent in asking me for the instructions.  So here they are as promised. :-)

Step 1:  Make your Kombucha (preferably with green tea) and harvest as usual.  You might like to add the extra step of straining your Kombucha through a cheesecloth (or other non metal means).  This will help keep the "mother" or beginning signs of a new scoby from forming in your bottle.

Step 2:  The bottles we use, are 16 oz flip top bottles.  (If your bottles are different sizes than that.  I would just adjust the amount of juice accordingly.)   Using a funnel, pour 2 oz of your favorite juice (grape, pomegranate, blueberry or cherry are QUITE nice).  Then top it off with your prepared Kombucha  leaving about an inch+ of head-space.    Tighten your cap and let it sit in a dark place.  (A cupboard or closet work very nicely.)  The length of time depends on your juice and weather.  If it is really warm you might want to start checking your soda in 3 days. It usually takes my sodas 3-7 days.  Just taste one.  If it is not bubbly enough for your liking...cap it and put it back.  If it is, pour it over some ice and enjoy! Put the rest in the fridge.  :-)  The longer it sits the more bubbly it gets and the "drier" it gets.  Meaning - less sweet.  You can customize it to your taste!  The POP and hiss of that lid is such a satisfying sound!


THAT'S IT!  So simple! So good!


Here are a few Kombucha tips and tidbits I have learned thus far:

• DO NOT (I repeat) do not, keep your Kombucha beverages steeping next to your kefir ferments or cultured veggies.  I noticed my kefir based cultures "deactivating", even when I had lids on the kefir and the veggies!!  I had already had experience and success in both types - so I noticed it right away when they started "acting funny".  However, if someone were new to this...they might not realize it and throw in the towel on fermentation all together and that would be a travesty!  :-)
• Orange juice ferments very quickly, so start checking in half the time you would your other flavors.
• If a small "mother" develops in your soda bottle; don't worry!!  You can actually eat it and it is good for your gut...but if you are sampling to guests (who are new to Kombucha) or you are skiddish about such things, you might want to pour your soda into a glass instead of drinking it out of the bottle.  JUST in case.
• BE VERY CAREFUL when opening your bottles. Do not shake!  For my 5-7 day sodas, they get very very very bubbly.  They will over flow like champagne!  So I like to open mine over the sink.  But I have had to wipe the ceiling more than once in the beginning!
• Unlike commercial soda, you can open a bottle, pour some out and recap it and put it bak int he fridge.  It doesn't go flat like commercial soda!!  For this reason, I think the larger flip top bottles, that are the size of wine bottles would also be a very nice option!
• I had one instance with a bottle breaking from the pressure.  The bottom of the bottle just dropped right off.  That was a mess.  It has been warned to use nice thick bottles.  There is a reason for that!   
• It is common for people to warn against using plastic.  However, I have started fermenting mine in high food quality 5 gallon buckets for my first week of making the original brew.  I started doing this because of our large volume and using my glass gallon jars for so many other things.  It is working very well.  I also saw on a video, that someone was using plastic bottle for their second ferment (soda) bottles.  That is a different quality plastic and I wouldn't recommend it long term - but it might be a nice way to give it a try to see if is worth further investment in glass bottles.   I need to post an apology and a correction here! About 3 or 4 weeks into this experiment of using plastic 5 gallon buckets to brew my kombucha, my husband and I both started tasting a subtle plastic flavor in our Kombucha.  This is NOT OK.  It appears that plastic has leached into our healthy fermented beverage!  We pitched what we had and immediately returned to glass only. I am not yet sure if my Scoby has been ruined or not.  It looks healthy, but a little more observation and time will tell.  I plan to do a full post on it after I have observed my Scoby's recovery (or lack there of). :-(  I will link that here, for future readers as well.  
• When I started (making Gingerbeer), I saved all kinds of scrap glass bottles of different kinds to put it in.  Then when I knew I wanted to turn it into a "regular" thing, I started collecting used and new flip bottles from various places.
• I have fiddled with Kombucha Rootbeer by making my own extract.  It is not yet perfected..but when I do, I'll post it.  I intend to make a Kombucha Gingerbeer too.

My (12yr old) son has promised to make me a bottle drying tree.  I can't wait!  I will be sure to post that, when the time comes!

This post was shared at Wildcrafting Wednesday and Simple Lives Thursdays

Kombucha 101

Kombucha is not new to many of my readers. However, I wanted to start at the beginning with the wonderfully healthful drink. By sharing information about Kombucha and getting everyone up to speed on it we can all move forward on the same page.  I have future posts planned for all kinds of yummy variations and ways to use kombucha that might be new to those who have been using it for years. So first things first.

What IS Kombucha? What makes Kombucha unique is it's special culture called a SCOBY (which stands for Symbiotic Colony of Bacteria and Yeast). It is often called a "mushroom" but it is not. It does not have any fungal properties.  You may also hear it referred to as a "patty".  It is similar to the "mother" in living vinegar. Some people might think it is gross...and it kind of is...when you think about putting a bacteria laden yeast patty in your drink on purpose!!   That's a gross thought at first.  However, when you are willing to let go of the "sterilized and pasteurized scare" that we have been programed with in the recent years if modern history and you are willing to learn about the beautiful cycle of life that YHVH (GOD) has put in place to help us be well...then all the sudden it's not so gross. :-) Kombucha is nothing new...these methods and understanding have been used for hundred and hundreds if not thousands of years...in many cultures (get it?) all over the world, including our early America.

Why is it good for you? The following constituents may be found in the Kombucha Tea: a very small trace of alcohol, carbon dioxide, vitamin C, vitamin B1, B2, B3, B6, B12. folic acid, acetic acid, Glucuronic acid, gluconic acid, oxalic acid, usnic acid, fructose, dextrogyral (L-Latic Acid+), enzymes and minerals.

 Kombucha detoxifies and has diuretic properties. The active components that are in Kombucha Tea seem to bind harmful toxins, supplementing liver and immune functions. Kombucha may also help sustain beneficial intestinal flora and, in this way, aid digestion and prevent growth of unfriendly bacteria--which is very important to over all health and disease prevention.   The tea contains B vitamins that may work as co-enzymes in stimulating metabolic processes.  These B vitamins are also important for healthy skin and blood formation.

 There is a whole host of things it is said to be "good for" in maintaining health drank regularly in one's lifestyle.  (I an not say these are "cures"  The FDA would not like that...blah blah blah)   Here are just a few that I found online:

• Improves sleep
• Assists weight loss
• Lowers blood pressure
• Relieves PMS
• Acts as a gentle laxative, helping avoid constipation 
• Aids in the relief of arthritis and muscle pain
• Cleanses the colon and gall bladder 
• Aids in healthy digestion/ulcers 
• Relieves colitis and stomach cramps 
• Returns gray hair to it's natural color 
• Helps stop non-infectious diarrhea
• Relieves bronchitis and asthma 
• Clears up Candida yeast infections
• Regulates the appetite and reduces fat 
• Aids with stress and insomnia 
• Improves eyesight, cataracts and floaters
• Relieves headaches including migraines 
• Increased immune system function
• Puts Lupus into remission 
• Helps reduce the alcoholic's craving for alcohol
• Eliminates menopausal hot flashes 
• Clears acne, psoriasis and other skin problems
• Thickens hair and strengthens fingernails
• Enhances the sense of smell 
• Revitalizes the physical body and adds energy-including sexual energy
• Personally speaking, I have found it to be very refreshing and rejuvenating and it provides a gentle even "energy" unlike coffee or tea; More in a nourishing kind of way...it is hard to explain.

Wikipedia offers more of the technical information on it, if you are interested.

 What does it taste like? The taste varies based on the preparation. It is typically made in a tea base, but different teas can be used. This changes the flavor. Likewise, it can be sweetened with different whole sweeteners. This too effects the taste. Also, its fermentation time is a huge factor in it's flavor. It can range from slightly sweet and mild, to something more like a cider, and on to a real tangy vinegar. There are other things that can be done to season and flavor the kombucha too. Really the variations are vast! My husband didn't care much for the "plain" most commonly made, black tea version...yet I wanted to keep this drink in our reguar lifestyle. So I started (and continue) to experiment and I am looking forward to sharing the things I have learned with you in future posts.

How do I make it? First, you will need to acquire a SCOBY. You can do this by asking a friend who makes kombucha, it is always growing and they might not have enough to share right when you ask, but before long they will. You can also buy them. Just look online...OR you can follow this little tutorial on how to grow your own from scratch.   It does require some prepared kombucha that has not been pasteurized. You can often find this for sale in the refrigerator section of a health food store. The only thing I might do differently is put more sugar in than he did.   I think that would help it grow faster.

IMPORTANT TIPS FOR MAKING KOMBUCHA: 
1. Do not use metal utensils
2. Use a glass jar or bowl. (We prefer jars.)
3. Do not steep your kombucha near other foods that are culturing (like keifer or veggies) 
4. When steeping you kombucha do it in the dark. 
5. Taste it and make it how YOU like it. 
6. Use only non-chlorinated, clean water 


 THIS IS HOW WE MAKE OUR KOMBUCHA: This recipe is for a 1 gallon batch. 
1. Bring 1 qrt of water to boil, turn off the heat. 


2. Add 1C of cheap white sugar and stir to dissolve. 


3. Add 6 bags of black, green or white tea (or 6 tsp bulk) into hot water, and cover to steep. (about 10 minutes) Squeeze out bags and discard/compost. 


4. Pour tea into a clean gallon jar. Add 2 1/2 more qrts of COLD water to speed cooling. When you are confident that tea is completely cool (under 100 degrees) you may proceed. 


5. Add 1 1/2C finished kombucha tea from the previous batch and the SCOBY.  Cover with a towel, muslin or jelly bag and rubber band it to secure it.   Put in a dark warm place for 1 week. (Give or take based on how hot it is.) 


6. Taste test.  Then REPEAT for the next batch.  Refrigerate Kombucha and enjoy or.....(to be continued) 

 Maintaining and Storing Your Culture (SCOBY) Your culture is always growing-- it is prolific. You just always keep a batch going. If you find its more than you can drink, cut your recipe in half. it is most common to make it by the gallon, but you can make as little as a quart at a time if you wish.  You can always freeze or dehydrate your culture if you are not going to be making any for long season of travel or something. You can also refrigerate it in a fresh batch of solution to slow the activity.

 Now...we can move forward. :-)

 

Cultured Food Life

I have been getting serious about culturing again...I always get the "itch" this time of year. But this time...it's a little different. This time, I am ready to make lasting changes of long term habit in this area. In my research I am convinced that the  things we can do with cultured foods can go far beyond sauerkraut and smoothies!!! So, I have been experimenting with different combinations of my own (which I will share with you soon!) and I have been looking for "inspiration" otherwise, so that I will have the variety that this momma requires to keep it a lasting lifestyle habit!

This time of year is a WONDERFUL time to make these changes too.  Fermenting food requires no heating up the kitchen and fresh produce is plentiful.  I have 6 half gallons of carrots spears, asparagus, cauliflower and onions and bell peppers fermenting as I type and I'm just getting started! Mmmm mmmm good!!!

I had this book, Cultured Food Life on my mental wish list since it was released, and last week I splurged! The day I received it, I sat down and read it form cover to cover! What a wonderful book! I decided, I had to carry it in our little Amazon family store (and one day our "real store" too) and feature it here, in the hopes that others will get it too! The book is simple and concise. It is beautiful and informative...but NOT overwelming. She shares the basics about cultured foods so that the very beginner will be informed, but not intimidated. She also shares her own testimony about how these foods have changed her health.

 I think the author, Donna Schwenk, has done and excellent job in conveying the simplicity of cultured foods in her first book.  At the same time, she offers lots of variety in what to DO with kefir, cultured vegetables and Kombucha, so that even the experienced "culturist" will appreciate and enjoy the book too!  I think this book will make a wonderful gift to share with someone who is new to fermented foods, so much so, that I bought another one the next day and sent it to my mom!


 

Sun Tea

(Red Rose, Green tea and Peppermint Teas pictures above. Aren't they beautiful?)

Sun tea is just one of those things that defines summer to me. My Momma always made suntea (Lipton) when I was growing up. I remember being a young girl always "waiting until I could drink it". (She had me abstain for many years because of the Caffeine in it.) When she finally allowed me to join her in her hot weather treat, she only had one rule: no sugar! "If you are big enough to drink tea, you were big enough to do it without sugar", she would say. I am so thankful for that now! In the south, there is a big tradition of "sweet tea" - It is brewed than sweetened (excessively) while still hot so the sugar melts. I just find it...well...lets say - its not for me. I like to taste the tea - but all I taste is the sugar. I guess I am a Yankee when it come to my tea! :-) Thanks mom! :-)

I make my sun tea in a glass gallon jar. I put about 6-8 bags (teaspoons or so) of tea or herbs in the jug, fill it pure water, put a lid on it and let is sit in the hot sun all day. Simple and off grid tea! No heating up the house. :-) If you like sweetener, put your sugar or honey in with your tea, the warmth of the sun will help it dissolve nicely. You can also add dried fruit or herbs to enhance your teas. Delicious! (Crystallized ginger is WONDERFUL!)

If I am making a classic caffienated tea - my refined pallet now prefers Red Rose or Luizziane Brands to Lipton if buying regular store teas. There is also a couple Russian teas I became quite spoiled by when I went to my Russian grocer in PA. I have found them online, but I still treat them as "special". One is from http://www.russianteacompany.com/ called Garden of Eden tea. It is a caffeine free Rooibos tea and if you are looking for it on the site it is on the last page (12 page, black bag red label). I have just contacted them to see how to order it, because it is not obvious on their site. I am looking forward to trying more of their blends when I get the answer to my question! It is a CA based company. The other tea I fell in love with from my Russian Grocer back in PA is called Tsarina Elisaveta which is my favorite. It is a caffeinated blend. Both are sold in small bulk bags.

Speaking of Rooibos (or red) teas, Mountain Rose Herbs has one that is a family favorite called Vanilla Rooibos . My husband calls it dessert. We like it hot or iced. Rooibos is caffeine free. They have several other tasty teas their too.

Of course I like to make my herbal tea mixes in the sun too as well as single infusions like peppermint, lemon balm or hibiscus, to name a few. I was also reminded this Shavuot how yummy Red Rasberry tea is on ice. My Friend brought a gallon of it to share, that she sweetened with 1/4tsp dr. Stevia. That is a staple in her house now.

Come on over, we'll sit on the porch rockers in the shade and share a nice tall glass of iced tea together

This post was shared at the Barn Hop

Lemonade w/ stevia

7 1/2C pure water
1 tsp Stevia powder or liquid
3/4C Fresh Squeezed lemon juice

This recipe makes 1/2 gallon. We always double it to make a gallon.

I love having a delicious quilt free lemonade that I can let my children drink unlimited amounts of - without being concerned about the sugar! (thank you stevia!)It has been s staple in our summer kitchen for as long as the kids can remember. :-)

***You can do the same thing with limes! Delish!

I am growing my own stevia and looking forward to updating this with how many fresh leaves would be used per 1/2 gallon. So check back for that update. :-)

HomeShalom Chai

This is one of our family favorite hot beverages for the colder months. Momma and Pappa like it with caffeine , and of course we keep the caffeine out for the children. We make a big pot of the "base" then customize each cup. Which makes this nice for company too! This is delightful to have brewing over night for a breakfast beverage or brewing all morning to greet the family after you have been outside working (or playing) in the cold. These ingredients may not be common in most American kitchens, but if you like Chai it is well worth starting to stock them! This beverage warms and heals. Our friends in the East have held this secret for far too long! It's actually quite nice on ice too. This is a more thrifty (and healthy) way to have chai than the coffee shops or the health food reproductions. There are premixed chai tea bags you can brew in a cup...but I have never found one I like as much as this. :-) There are also premixed chai concentrates, that are expensive and often too sweet (which is why I wanted to learn to make my own). Besides the aroma therapy benefits of this delicious fragrance that permeates the house is, all part of the comfort experience! This is best done in a crock pot or slow burning wood stove top, but you can do it on low on the stove, or bring to a boil and put in a pre-heated thermos for a long slow brew while camping or hunting.



3qrts of filtered water

1T fresh grated ginger

1 tsp whole black peppercorns

5 cardamom pods, broken open (or 1/2 to 3/4 tsp cardamom seeds or ground)

2 sticks Cinnamon (about 3-4")

2 tsp whole cloves

1/4 - 1/2 of a vanilla bean pod, sliced in half to open the pod

• You may put all these things in the pot "free floating" but I like to use a homemade teabag (made of cotton, linen, muslin or hemp). I have also used cheese cloth and tied it like a bundle with string. I have also use a large metal tea basket. Any of these thing work well to keep your tea free from floaties. (Which makes it much nicer to serve!)


• Simmer in a crock pot on low or on top of the woods stove for several hours (covered). The longer the better, 3-4 hours minimum. However, I like to do it as much as 12+ hours. If you do it on the stove top bring to a boil and simmer about 30 minutes.

Variations:



Caffeine Free - The kids like to drink this like it is with a little honey and milk. Or we dish a cup of it and put a bag of Linden Flower tea in to make it stronger. While the tea bag is steeping and good and hot we add a teaspoon of honey and mix it. Than remove the bag (squeeze all the flavor out!) and add milk. They drink this down like hot chocolate!



With Caffeine - Dish a cup and steep a bag of Darjeeling, English Breakfast, or Lipton (orange Pekoe) or Lucienne tea. (Any black tea) While it is hot and steeping, put a teaspoon of honey in to dissolve. Remove and squeeze the tea bag and than add milk.



Enjoy!



Above is a picture of a cardamom pod. This might be handy for you to get. Below the green pod it the cardamom seed that you find in side the pod. What I forgot to add, in the picture was ground cardamom, which you can find on most spice racks. It is just these seeds ground finer.

I have also learned that you can freeze ginger root whole. I buy it in bulk and do this, so I ALWAYS have it on hand (for so many things!).

Homeshalom's Mexican Hot Cocoa Mix

I was raised in Michigan, where cold and winter are very much a part of the culture. My mom would always make up a big batch of dry hot chocolate mix that you could just add hot water to. That is something that was always one of the kids' favorite parts of winter. :-) We still have cold down here in TN (but nothing like Mich!) and really appreciate "warming our bones" by the cook stove after wood collecting, hunting, outside chores, caring for the animals or play. (We also do this with herbal tea and broth too!!!) So I started hunting for recipes online.

Homemade Ginger Beer

My DH has always liked soda. But since He has been at home a lot more and on the road a lot less...he rarely drinks it since it is not something we keep at home. He does prefer to have flavored drinks to good ol' clean water (like the kids and I drink regularly). I would get him treats from the health food store or co-op from time to time of natural sodas, but those are NOT prudent choices when it comes to responsibility in the budget! So I try to come up with healthy alternatives for him. He really appreciates my teas, especially when I out a little honey or agave in them. This is how to make Lactofermented Ginger Beer (its like root beer not alchohol).

This was my latest experiment, the info is from the folks at Learning Herbs.com. You can check them out at their web site or on YouTube. This is video lesson instruction is done in 4 segments; 2 on making the culture and 2 on making the soda. (These were freebies on YouTube.) I was on the Herb Mentor forum when someone mentioned liking these, so I thought I would give it a try this week since I have lots of Ginger in the fridge. (Although I had to go buy sugar) We were very pleased with the results. It was remniscent of Kombucha...but much better tasting in our opinion. It is not sweet at all, I believe the culture eats it up like the kombucha in the fermentation process. It is VERY refreshing in the summer heat. I think this could be something that we could "keep on hand".

Coconut Cooler

This drink was inspired by some friends of ours (the Jacobs) whom we had a LOVELY time spending last Shabbat with.

Coconut Cooler
1C raw (unsalted) cashews
1 young coconut
1 can of coconut milk
1 glurg of agave nectar to taste (i am guessing i used between 1/4-1/2c)
a splash of vanilla extract
a splash of coconut extract
Ice

In a high powered blender (I use a Vitamix), put your cashews and the meat and water from the young coconut; Blend until smooth. Add remaining ingredients with ice on top to fill. Blend up and serve immediately. It will have an "icy" or slushy texture. It is a lightly sweet creamy coconuty drink that is very refreshing. A great summertime treat. It can make 4-5 large glasses or 8-10 small ones.

You could also make yummy popsicles out of this; just use a little water instead of ice and pour into your popsicle molds* and freeze.

*dixie cups with a stick or tupperware molds work well

Another thing that came to mind that would be tasty (but I haven't tried yet) would be to throw in some fresh pineapple!! YUM!

Cinnamon Tea

The following tea is a deliciously refreshing drink , that is good for you and caffeine free. I never think of Cinnamon for spring and summer; it usually says fall/winter to me. However, I was pleasantly surprised when a friend from Mexico served this delightful tea cold on a hot day. It may be served at room temp, hot or cold. It is very versatile, you can make it how you like it! If you like it stronger, weaker or sweeter..those things are easy to adjusted. This is one of the ways I like it:

9 cinnamon Sticks (3" long)
1 gallon of pure water
1/4C Rapadura
splash of vanilla extract

Bring all ingredients to boil, and simmer. Let cool, remove sticks and drink.

Notes: If you like to serve it over ice or you like a lot of cinnamon flavor, make it stronger. This mix is a mellow one that actually makes you have to think "is this cinnamon?". It is also very mildly sweet. (I don't usually sweeten my teas at all.) You could use other sweeteners, like honey, Sucanut, raw sugar, maple sugar, etc...but the Rapadura gives is a rich and round flavor that I really appreciate. The longer you simmer it the stronger it gets. You could also add sticks.

My husband likes to add milk to his (both hot and cold), which is tasty. It is very reminiscent of Horcheta, if you have ever had that. (Almond, Rice or coconut milk would also be very good!)

My kids also adore it. You might try freezing some in ice cube trays and serving the cinnamon cubes in a glass of regular sun tea for a little pizazz or putting them in popsicle molds for the kids for a really hot day.

Enjoy!