Some fairly exciting stuff has been going down in the Being Omma kitchen of late.
* we started drinking raw milk
* I brewed my first batch of drinkable Kombucha
Raw milk – remember the days of cream topped milk? This is even better The benefits of raw milk over homogenised/pasteurized are numerous. I have done my research and feel that the benefits of us choosing unpasteurized milk outweigh the negatives. Claims of improved eczema and allergies from many who drink raw milk speaks loudly to me as Minu has eczema and allergies. So for almost a month I have been picking up 5 litres of milk each Monday from a local drop off point. Oh it is good stuff. Delicious It is early days but we are hoping it is going to benefit us all.
Kombucha is a fermented tea consumed for thousands of years and renowned for its ability to improve digestion and increase energy. YES PLEASE. Full of probiotics and amino acids this stuff is oh so good for my body. Kombucha brings the body back into balance so that it may sort itself out.
Check out some of these claims below (from Kombucha Kamp)
Probiotics – healthy bacteria
Alkalize the body – balances internal pH
Detoxify the liver
Boost energy – helps with chronic fatigue
Reduce blood pressure
Relieve headaches & migraines
High in antioxidants
Heal eczema – can be applied topically to soften the skin
Help clear up candida & yeast infections
Aid healthy cell regeneration
Reduce gray hair
Lower glucose levels – prevents spiking from eating
For further information on the the good stuff in a cup of kombucha tea click here
I was gifted a scoby (symbiotic colony of bacteria and yeast) several weeks ago and have had ‘weird stuff’ fermenting on the top shelf in the kitchen ever since Black tea with sugar is added to a glass container then the scoby is placed on top (some will sink and that is a-ok). Each three litre batch takes between 10-15 days to ferment. So how does it work? The scoby eats the sugar and ferments the tea leaving a slightly bubbly sweet tasting drink.
Kombucha culture digests most of the caffeine and sugar in the tea base, breaking it down and converting it into an efficacious solution of detoxifying acids, living enzymes, minerals and vitamins C, B1, B2, B3, B6, B12 and B15
- Zoey from Fairy Tonic
All those probiotics and B vitamins are exciting to me. All that in just one cup of yum? Yes please!
It is too early to comment on how my body is reacting but I will keep you updated for sure There is still much for me to learn about the benefits of me drinking kombucha. Just as well I love to read
So my adventures so far. I had a couple of batches I left too long and they were too vinegary tasting for me to drink. The one above is my first drinkable batch. I have read that it is possible to flavour the tea so the batch pictured above was my first attempt at doing that. Pomegranate and grape kombucha – it smells and tastes delicious AND is good for me. I swapped out two of the five black tea bags for pomegranate and grape tea bags. Another awesome thing about this fermented tea is that the scoby grows a new one on top of the batch each time so there is always one to share with brave friends and family.
Want to see a picture of the scoby?
View from the top of jar
The top shelf ‘weird stuff’
A glass of kombucha anyone? :-)