Seeds, coconut, raisins, banana topped off with fresh, whipped cream and a sprinkle of cacao.
I first tried a green juice back in 2007 when I was living in Korea. I had made the decision to stop taking Loperamide (the medication I fondly called my ‘bung me up pill’) and I wanted to kick start a better way of eating and had read a lot about the benefits of green juice. My soon to be mother-in-law had a juicer stashed away at the back of a cupboard which was dusted off and given centre stage in my wee kitchen.
Oh how I tried to like cucumber juice. I tried and I tried – I held my nose to get past the cucumbery smell. Seven years on, I enjoy munching a cucumber wedge or two but if i smell even a hint of juiced cucumber I shudder! Ick….
I have made some delicious juices over the past seven years. Juices and smoothies have become a big part of my diet post medication. Making juice a regular part of my diet is one of the best things I have done on this journey to better health. Nothing beats a fresh juice made with veggies from our garden and fruits from local growers.
As I look back and remember those dodgy cucumber juices I smile and feel a heartful of thanks to the people out there who either in person or online have inspired me to keep on with choosing better health by experimenting with juice combinations and believing that I can enjoy improved gut health, poop better and experience increased energy levels through my food choices.
Currently my ‘thickie’ of choice is Jason Vale’s Tahini Choco Beaney. I soak almonds overnight and blend them the next morning to make fresh almond milk (strain pulp and liquid through a cheese cloth). To the milk I add 1/2 a tbs tahini, 2 tbs cacao, a banana, 1 tbs raw honey and an avocado.
I shall do my very best to share any other juicy combinations I think are winners with you in between assignments, cleaning the juicer, chopping veggies and being omma to my little people ;-)A recent mid afternoon energy booster – carrot, apple and ginger.
This is my first ever bath of water kefir. A fellow fermenter kindly shared water kefir grains with me. Like kombucha, kefir is loaded with the good stuff: bacteria and yeast existing in a healthy (symbiotic) relationship. While these are called ‘grains’ because of their appearance, they are not grains. There are two types of kefir grains; milk and water. I have tried milk and now water and find that I much prefer these water grains for their taste. The grains are gluten free and can be used over and over again (providing you take good care of them). Brew time is 2-3 days depending on the temperature.
I flavoured this batch with lemon and fig and once I transferred it to a bottle I popped in dried cranberries for more fruity flavour :-)
Super dooper easy to brew. Click here for a video on just how easy.
Kombucha tea is a relatively new addition to my diet. The difference it has made to my life in less than a year (or there abouts) is worth writing about for anyone who is looking to boost digestion and energy levels.
This is my brew and scoby waiting for a new batch of tea to be added. I add 3 litres of tea (boiled water, 1 cup of sugar and 5 black tea bags) at a time to this vessel, the tap means I can draw off a litre or so whenever we need it. Sometimes I will draw off a small amount for Hyunu to drink, he loves this stuff!
So if you are not a kombucha brewer and are wondering what a scoby is you can check out here and here for more info what exactly a scoby is… (don’t forget to come back)….(are you back? impressive, isn’t it?) Ok, so a scoby is not the prettiest thing in the world but I am ok with that.
I have had several scobies growing in my vessel and recently I had a wee clean out of the vessel and some of the older scobies seen above. The whitest one on top is the newest, the older they get the darker they seem to get. The scobies I decided to liberate did not go to waste – they are currently doing bacteria type things in our compost bin. Great for our garden as well as being good for us! What is there not to like about this rather hideous collection of bacteria?
One of these days I might even be brave enough to add a bit of scoby to my smoothie, but I am not there yet. I do add the kombucha tea though, adding to the depth of flavour and nutritional goodness to my smoothie.
If you would like a scoby there are several groups on Facebook that share free scobies for kombucha, New Zealand and world-wide.
This is the finished product. I will leave it on the bench for a few days to enhance the fizz and then put it in the fridge.
Got questions? Leave a message, you’ll find a wee comment button at the bottom of this post.
Have a great weekend!