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Carrot Beet Detox Juice

July 30, 2016 by Donna Bunte in DRINKS

This juice was the perfect start to my 7-Day Cleanse. The combination of the carrots and beets add a delicious, sweet flavor to the juice! 

Ingredients: 

  • 2 carrots

  • 3 golden beets

  • 4 stalks celery

  • 1/2 medium ginger

  • 1 cucumber

  • 1 cup kale

Blend all ingredients together in a food processor and enjoy! 

July 30, 2016 /Donna Bunte
juice, green juice, cleanse, detox, cleansing, vegan, vegetarian
DRINKS
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Homemade Kombucha with Turmeric and Ginger

June 23, 2016 by Donna Bunte in RECIPES, DRINKS

Homemade kombucha with turmeric and ginger- So so good and good for you!

  • Kombucha tea, also know by the Chinese as the"  Immortal Health Elixir" for at least 2000 years, is a fermented tea drink made with organic black tea, organic cane sugar, bacteria and yeast also known as a "scoby" or " symbiotic culture of bacteria and yeast".   Oh you may think that sounds bad for you but it is actually good for you!    The scoby bacteria and yeast eat most of the sugar in the tea, which then turn the tea into a fizzy, slightly sour fermented beverage that is low in sugar and calories.  There is about 1% alcohol from the fermentation but since we don't normally drink that much of it it isn't anything to worry about.  
  • The benefits of kombucha tea are many.  It is a probiotic which is excellent for the digestive health by restoring the good bacteria to the system. Since we know that 70% of our immune system resides in our gut we can be pretty sure it  helps to prevent illness and restore the intestinal flora after antibiotics.  One of kombucha's greatest benefits is its detoxification properties. It is filled with many of the enzymes and bacterial acids that our body produces to detox the system which then reduces the load on the pancreas and liver.  Glucaric acid found in abundance in kombucha has been shown to prevent cancer.  Here is one study on the subject: 
  • http://www.ncbi.nlm.nih.gov/pubmed/2208084?dopt=Abstract
  •  Their are many other claims for its curing powers including heart burn, arthritis, inflammation, degenerative diseases as well.
  • This recipe is taken directly from thekitchn.com and is a standard recipe for 1 gallon of brew.  Happy brewing!! 

 

  • How to Make Kombucha Tea at Home

     

    Makes about 1 gallon

     

    What You Need

    Ingredients
    4 quarts water
    1 cup sugar (regular granulated sugar works best)
    8 bags black tea, green tea, or a mix (or 2 tablespoons loose tea)
    2 cups starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored) 
    1 scoby per fermentation jar, homemade or purchased online

    Optional flavoring extras for bottling: 1 to 2 cups chopped fruit, 2 to 3 cups fruit juice, 1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey), 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices

    Equipment
    Stock pot
    1-gallon glass jar or two 2-quart glass jars
    Tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar
    Bottles: Six 16-oz glass bottles with plastic lids, 6 swing-top bottles, or clean soda bottles
    Small funnel

    Instructions

    Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time.

  •  Make the tea base:  Bring 4 cups water to a boil.  Drop in the tea and allow it to steep for 20 minutes.  Remove the tea bags or leaves and add 1 cup of sugar. Stir. 
  • Fill 1 gallon brew jar with 1/2 gallon ( 4 cups) of cool, clean, filtered water.  
  • Add the starter tea:  (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)
  • Transfer to jars and add the scoby: Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you'll need 2 scobys) and gently slide the scoby into the jar with clean hands.  
  • Add cool, clean water to brew jar until liquid surface is just below the neck of the jar.
  • Cover the mouth of the jar with a few layers tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.)
  • Ferment for 7 to 10 days: Keep the jar at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.
  • It's not unusual for the scoby to float at the top, bottom, or even sideways during fermentation. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it's ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.
  • After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.
  • Remove the scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.
  • Bottle the finished kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of head room in each bottle. (Alternatively, infuse the kombucha with flavorings( I used a few pieces of turmeric and ginger in each bottle) for a day or two in another covered jar, strain, and then bottle. This makes a cleaner kombucha without "stuff" in it.)
  • Carbonate and refrigerate the finished kombucha: Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it's helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
  • Make a fresh batch of kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.
  • Recipe Notes

  • Covering for the jar: Cheesecloth is not ideal because it's easy for small insects, like fruit flies, to wiggle through the layers. Use a few layers of tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar, and secure it tightly with rubber bands or twine.
  • Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer.
  • Putting Kombucha on Pause: If you'll be away for 3 weeks or less, just make a fresh batch and leave it on your counter. It will likely be too vinegary to drink by the time you get back, but the scoby will be fine. For longer breaks, store the scoby in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.
  • Other Tea Options: Black tea tends to be the easiest and most reliable for the scoby to ferment into kombucha, but once your scoby is going strong, you can try branching out into other kinds. Green tea, white tea, oolong tea, or a even mix of these make especially good kombucha. Herbal teas are okay, but be sure to use at least a few bags of black tea in the mix to make sure the scoby is getting all the nutrients it needs. Avoid any teas that contain oils, like earl grey or flavored teas.
  • Avoid Prolonged Contact with Metal: Using metal utensils is generally fine, but avoid fermenting or bottling the kombucha in anything that brings them into contact with metal. Metals, especially reactive metals like aluminum, can give the kombucha a metallic flavor and weaken the scoby over time.
  • Troubleshooting Kombucha 

  • It is normal for the scoby to float on the top, bottom, or sideways in the jar. It is also normal for brown strings to form below the scoby or to collect on the bottom. If your scoby develops a hole, bumps, dried patches, darker brown patches, or clear jelly-like patches, it is still fine to use. Usually these are all indicative of changes in the environment of your kitchen and not a problem with the scoby itself.
  • Kombucha will start off with a neutral aroma and then smell progressively more vinegary as brewing progresses. If it starts to smell cheesy, rotten, or otherwise unpleasant, this is a sign that something has gone wrong. If you see no signs of mold on the scoby, discard the liquid and begin again with fresh tea. If you do see signs of mold, discard both the scoby and the liquid and begin again with new ingredients.
  • A scoby will last a very long time, but it's not indestructible. If the scoby becomes black, that is a sign that it has passed its lifespan. If it develops green or black mold, it is has become infected. In both of these cases, throw away the scoby and begin again.
  • To prolong the life and maintain the health of your scoby, stick to the ratio of sugar, tea, starter tea, and water outlined in the recipe. You should also peel off the bottom (oldest) layer every few batches. This can be discarded, composted, used to start a new batch of kombucha, or given to a friend to start their own.
  • If you're ever in doubt about whether there is a problem with your scoby, just continue brewing batches but discard the kombucha they make. If there's a problem, it will get worse over time and become very apparent. If it's just a natural aspect of the scoby, then it will stay consistent from batch to batch and the kombucha is fine for drinking.
June 23, 2016 /Donna Bunte
DRINKS
RECIPES, DRINKS
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Whole health for life

March 22, 2016 by Donna Bunte in DRINKS

Welcome to my new blog! I have been wanting to start a blog for a while but just couldn't get myself to start always saying I didn't have the time or the courage.  Well, I finally think i am ready.  Most of my posts will be recipes for my food posts on Instagram but i will also be posting health advice and news on topics that I am interested in.  The subjects will range from Chinese medicine, acupuncture, nutrition, health coaching, energy work, meditation and other natural health studies.  These are the subjects I have been studying since my twenties and have been practicing for twenty years.  Over the years I have found that it is important to live a healthy life in balance.  That means we don't have to be perfect and definitely not super strict 100% of the time.  I do believe that we need to find what gives each of us whole health and how we can sustain that thought our entire lives.  Thus, my mission:  Whole Health for Life.  

So follow me and comment and we will all learn on this journey! 

( the juice is kale, fresh mango, fresh turmeric, fresh ginger, blueberries, flax oil, 2 TBSP of flax oil and water! )

Much love, 

Donna 

 

March 22, 2016 /Donna Bunte
DRINKS
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