Kombucha Tea History & Recipe

Kombucha Tea History & Recipe

The first recorded use of Kombucha was in 221 B.C. during the Chinese empire of the Tsin-Dynasty. They called it “The remedy for immortality” or the “divine tische”.Kombucha Tea pic 1 titled

In 414 A.D. Dr. Kombu from Korea brought Kom­bucha to Japan to treat the Japanese emperor Inkyo. From Japan, this incredible tonic spread to Russia, Europe, and India. In the early 1950’s, Soviet scientists were researching the large increase in cancer that had occurred after World War II. They sent two teams of researchers to two districts in the region of Perm on the Kama river of the Ural mountains where there were hardly any incidences of cancer occurring. They discovered that despite living in an area highly contaminated by lead, asbestos, and mercury, these people were experiencing to illness. Investigating further, they found that almost all the households were drinking “tea kvass” the Rus­sian word for Kombucha.

After the war Dr. Rudolph Skelnar created renewed interest in Kombucha in Germany when he used it in his practice to treat cancer patients, metabolic disor­ders, high blood pressure and diabetes.

Today, Kombucha is becoming increasingly recognised as a delicious beverage that has many health benefits. Kombucha seems to be everywhere now. Bartenders are pouring Kombucha martinis, they line the shelves at most health food stores, and Walking Man Brew­ery of Stevenson, WA, won a gold medal at the 2006 World Beer Cup for its Blootsvoetse Bruin, a Kombu­cha – enhanced sour brown ale.   Kombucha Tea pic 2

BENEFITS of KOMBUCHA

Kombucha has been known to benefit the following:

Boosts Energy

Improves Digestion

Strengthens at a Cellular level

Prevents Acid Reflux

Assists With Weight Loss

Improves Sleep

Relieves Constipation

Strengthens and restores hair

Beautifies the skin

Improves Circulation

Removes toxicity from the body

Improves eyesight

Eases the pain of arthritis

Strengthens the immune system

Supports healing gastrointestinal ailments

Supports healing all auto-immune disease

Reference:  kombuchafood.blogspot.com.au

 

Kombucha Tea Recipe

Ingredient for 2 litres

2 litres of boiling water

4 teaspoons of tea leaves or 4 teabags (preferably organic black tea)

1 cup of raw sugar

1 cup of Kombucha tea for a starter

1 Scoby  (mother)

Method:

Add 2 litres of boiling water into a glass jar.  Add the tea and leave to soak for about 15 – 20 minutes.  Strain the tea leaves through a sieve  or remove teabags into another glass jar preferably (avoid using metal because the acids formed may react with the metal.)

Add in the sugar, stir until totally dissolved.

Allow the sugared tea to cool completely.

Place into a jar; sit your Scoby on top.  Cover with a gauze or chux.  I just secure with a rubber band and put it in a cupboard or dark, dry, cool place.

Leave for about 7 – 10 days.  When I check mine I am looking for the start of bubbles which is the fermentation process taking place.

The weather can influence this, in summer it can take a shorter time and winter longer.  If you are unsure start checking at the 7 days, have a taste.  It should be a pleasant taste, not sweet.  If it has gone too far it will start to taste a bit vinegary.

Notes: Please don’t panic about the sugar content.  During the process of fermentation the sugar is broken down by the yeast and converted in a gas (CO2) and various organic acids and other compounds.  It is the combination of these processes which gives the Kombucha beverage it’s characteristic flavour.

Tips:  I serve mine in a wine glass.  Cut a little ginger and squeeze the juice into the liquid using a garlic crusher.  I add ½ mineral water for more of a spritzer type drink for summer.   You can also add in fresh juice eg. Pomegranate, lemon, lime – start experimenting.

Note: To get the Kombucha tea starter and Scoby you can ask around forums and Facebook, you could be surprised who might have what you are looking for.  Anyone who is making kombucha tea usually has more than enough to share. When you find a good source, ask for a scoby and at least ½ cup starter tea, enough to make your first batch.

Alternatively you can purchase Raw Kambucha tea from some health food stores and make your own scoby.  Instructions here.

HOT AND SPICY

HOT AND SPICY

chiliIf you love Mexican or spicy food you probably are a fan of chilli. Cooking with fresh chilli can be a bit scary especially if you don’t like food to be too hot. The colours of the different chillies help you to understand which should be used in what. For example red chillies are best with beef, green chillies are great in tomato based sauces with pork and chicken. Most people tend to favour chilli powder as you can control the heat of the dish better. Here are a few tips:

  • To smooth the chilli intensity of the dish add a small amount of brown sugar to the sauce. This will reduce the acidity from the tomatoes as well.
  • Red chillies are an excellent source of vitamin C.
  • The best chillies are those that are bright in colour and are firm with no blemishes.
  • To prepare a fresh chilli it is best to rinse then cut in half using a sharp knife. Remove ALL the seeds then slice. If you want the sauce really hot then you can leave a few seeds in.
  • The most important thing to remember when cooking with chilli is to wash your hands well after handling. If you have residue left on your hands and you rub your eyes it will cause a burning sensation.
  • If using chilli powder 1/8th teaspoon for a mild chilli, ¼ teaspoon for medium and ½ teaspoon for hot.

 

Article submitted by Annette Syms – Symply to good To Be True

Website:  symplytoogood.com.au

Follow on Facebook: https://www.facebook.com/symplytoogood

 

Search the pantries of What Can I Eat to find Gluten Free Products

Warm King Prawns and Zespri SunGold Kiwifruit Salad with Herbed Quinoa

Warm King Prawns and Zespri SunGold Kiwifruit Salad with Herbed Quinoa

SERVES 4 as an entrée or side

An ideal essential ingredient of a warm winter salad. The subtle sweetness of SunGold is a wonderful accompaniment to shellfish as well as oily fish such as salmon, swordfish or ocean trout, and chicken.

 

Zespri warm prawn saladINGREDIENTS

Salad

  • 2 Zespri SunGold Kiwifruit, peeled, very finely sliced
  • 500g green king prawns, cooked, peeled, deveined and sliced in half lengthways
  • 1 cup assorted sprouts – snow pea tendrils, mung bean, bean shoots
  • 200 grams mixed lettuce leaves, washed, dried
  • 2 birds-eye chillies, seeds removed and chopped
  • 1 small red onion, finely chopped
  • 2 tbsp. finely chopped parsley

Dressing

  • 1/3 cup extra virgin olive oil
  • 2 lemons, juice and zest
  • Sea salt and freshly ground black pepper

Herbed Quinoa

  • 1 cup white quinoa
  • 2 cups water
  • Pinch salt
  • ¼ cup mixed herbs, finely chopped

 

METHOD­­

  1. Combine king prawns, spouts, lettuce, chilli, red onion and parsley in a large bowl.
  2. Add a half of the dressing and toss well.
  3. Arrange on a serving platter and carefully place the SunGold Kiwifruit slices through the salad.
  4. Drizzle remaining dressing over salad.
  5. Finish with a good grind of pepper and a sprinkle of sea salt.
  6. Place quinoa in a large bowl. Cover with water and gently rub the grain between your hands to wash off the bitter coating. Drain well and rinse until water becomes clear.
  7. Bring water to the boil, add rinsed quinoa, salt and olive oil. Reduce heat and simmer for about 20-25 minutes until the grains become translucent. Place a clean dry tea towel over the pot and place a lid on top. This will help to absorb excess moisture and make the quinoa very fluffy and light until – and keep it warm until ready to serve.

 

Find “Your Perfect Match” within the pantries of What Can I Eat

Zespri SunGold Kiwifruit Chia Trifle

Zespri SunGold Kiwifruit Chia Trifle

SERVES 2

The Zespri SunGold Chia Triflecombines this nutrient dense kiwifruit with the protein rich chia seeds. A nourishing, revitalising breakfast or the perfect snack at any time.

 

Zespri SunGold Kiwifruit Chia TrifleINGREDIENTS

  • 4 tablespoons black chia seeds
  • 1 cup water
  • 2 SunGold Kiwifruit, peeled and sliced
  • 1 teaspoon maple syrup
  • 1 lemon, zest and juice
  • 1 teaspoon vanilla extract or 1 vanilla bean scraped
  • 2 SunGold Kiwifruit, peeled and sliced for layering
  • 1 tablespoon mint, washed, dried and finely chopped
  • 1 cup coconut yoghurt
  • 2 tablespoons macadamia nuts, crushed
  • Extra maple syrup for drizzling

 

METHOD

  1. Soak chia in water for 15 minutes.
  2. Meanwhile, combine Zespri SunGold Kiwifruit, maple syrup, lemon juice and zest, vanilla.
  3. Add chia and blend until smooth in a food processor.
  4. Distribute half the mixture into individual serving glasses.
  5. Layer with sliced SunGold Kiwifruit, mint and add more chia mixture.
  6. Add a layer of coconut yoghurt.
  7. Continue this process so you have two layers of chia and two layers of Kiwifruit to create a trifle effect.
  8. Set in fridge 4 hours or overnight.
  9. Garnish with crushed macadamias and drizzle with maple syrup to serve.

 

Find “Your Perfect Match” within the pantries of What Can I Eat

Zespri SunGold Kiwifruit Immune Boosting Smoothie Recipe

Zespri SunGold Kiwifruit Immune Boosting Smoothie Recipe

SERVES 2-3

The Zespri SunGold Smoothie is a great way to start your day or to enjoy as a pick-me-up!  A real nutritional powerhouse with delicious flavour.

Zespri Immune Boosting SmoothieINGREDIENTS

  • 1 heaped cup of  SunGold Kiwifruit, peeled and quartered
  • ½ cup fresh pineapple chunks, peeled, core removed
  • ½ teaspoon freshly grated turmeric or ¼ teaspoon dried turmeric
  • Small handful mint leaves, washed and dried
  • 1 teaspoon maple syrup
  • 1 teaspoon coconut oil
  • 1 litre coconut water
  • Ice – optional

 

METHOD

1. Place all ingredients in a blender and process on full speed until completely smooth and creamy.

 

Find “Your Perfect Match” within the pantries of What Can I Eat

Pumpkin Puffs

Pumpkin Puffs

Pumpkin puffsIngredients 

3 cups of mashed pumpkins
3 eggs
1/3 cup sour cream (Kefir works as well, optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste
Method

Directions:
1 – Preheat oven to 180 degrees C.
2 – Lightly grease with butter 12 pan, muffin pan.
3 – In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add pumpkin and mix well.
4 – Spoon them into the pan filling the cups to slightly below the top, top each one with a little grated cheese.
5 – Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan.

Recipe Submitted by Christina Mathewson  http://thejoyofthehome.blogspot.com.au/

 

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