How to Ferment Food

I’ve been fermenting our garden surplus for years, but this is also a great way to preserve any bits of leftover raw veggies you have that you bought at the store or farmers market and are lingering in the the recesses of your fridge.

I just put my final jar of fermented cherry tomatoes away for the winter, so I thought I’d sit down and walk through the steps with you. While I’m showing you my tomatoes, know that you will follow this same process for any vegetable.

Fermenting fruit

You can also ferment fruit (in fact, I LOVE fermented fruit), but you follow a different method. Go here for:

Fermenting blueberries

Fermenting peaches

Fermented pears

But the recipe below focuses on fermenting vegetables.

Can I make fermented food at home?

Everyone can make fermented food at home. It’s much easier than you think, as long as you know the right details. Fermentation preserves food by changing the sugars that naturally occur in the veggie into organic acids. And you do that by using the right amount of the right salt (both details are very important… read on for more).

Also feel free to add spices and herbs if your fermenting recipe calls for that.

How does fermentation work?

Salt keeps all the bad microbes from being able to grow on your vegetables and spoil them. Even better, salt promotes the growth of the good bacteria that produce lactic acid. Lactic acid is the secret sauce of fermented food. It’s the magical conversion of sugars to acids.

And lactic acid helps with cancer prevention (ref.), decrease in cholesterol absorption(ref.), and reduction of food allergies (ref.).

And we know that butyric acid–the main energy source for the good bacteria in our gut–is produced while food ferments. ( source )

But that’s not all! Fermentation makes the nutrients that are present in vegetables available, a process called “bioavailability.”

A stark difference from canned vegetables, fermented vegetables retain all their nutrients and vitamins. In fact, their nutritional value increases! ( source )

You see, during fermentation, microorganisms are creating amazing nutrients, like vitamin C, B group vitamins (including the famous B12), and vitamin K.

Does fermenting add nutrients to your food?

Best-selling author, Kristen Shocke explains everything you want to know about fermenting on episode 185 of my show: the Simple Doesn’t Mean Easy podcast.

How to ferment vegetables

How to make a ferment brine

The brine concentration you should use for vegetables depends on the type of vegetable.

Today, I used 4% brine. My tomatoes weighted 41 oz, so that meant I added 1.7 oz of salt. (I measured that out. It was 3 TB.)

 

Can you use tap water for fermenting food?

• Filter it… Use a water filter, such as a charcoal filter or a filtering pitcher, to remove chlorine. 
• Boil it… Bring the water to a rolling boil for at least 20 minutes to allow the chlorine to evaporate. But make sure you let it cool completely before using it for your ferment. 
• Let it sit… Pour the tap water into a bowl and leave it out on the counter overnight to allow the chlorine to naturally evaporate from the water. 

How to make fermentation lids

All you need, in a fermentation lid, is to have a way to keep the bugs out but let the air in. I personally love this fermenting kit that works so nicely with any mason jar. The lid allows the brine to bubble out and the good bacteria in the air to get into my ferments, but it also keeps the bugs out.

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How to Ferment Vegetables

Instructions

• Clean your vegetables.
• Weigh your vegetables, then multiply that number by the percentage of brine you want to make (1.5-5%)
• Place veggies in jar.
• Add salt.
• Fill your jar with filtered water and shake gently to agitate the salt to start dissolving.
• Place weight on vegetables, to keep them under the brine. (I use this.)
• Place fermentation lid on jar. (I use this.)
• Let sit for at least 3 days, at room temperature.
• Taste daily. When it tastes the way you want, remove weight (or spring) and fermentation lid, add a high-gauge stainless steel lid that won't corrode from the brine, and place in fridge.

What you need to ferment food

More about Fermenting Food

How to ferment peppers

How to ferment cauliflower

How to make kombucha with a SCOBY

Adding nutrients to your food by fermenting (listen)

The post How to ferment food first appeared on Souly Rested.

I hesitated if I would like fermenting whole pears, but the organic ones I ordered from my favorite independent food supplier were the perfect size to be able to ferment 8-10 of them whole in a 1/2-gallon jar and I decided it would be an awesome treat on the dark cold winter nights to pull out a whole pear to enjoy, if it worked.

Man oh man am I glad I was adventurous and went for it. These are SO good.

They’re carbonated pears! You need to make these.

What do fermented pears taste like?

Fermented pears taste exactly like fresh pears, just a little mushier (it’s great to ferment slightly green pears if you want them less mushy) and quite carbonated. Seriously, who wouldn’t love bubbly carbonated fruit? (Do you see the bubbles bursting out of that jar above? Yeah, baby, bring it on.)

Why should you ferment fruit?

The main reason I ferment fruit is to keep it longer. I hate canning, and honestly it doesn’t produce results that are as delicious as when I ferment. 

I also love that fermented food is 1000x better for us than any processed food. (Not a scientifically baked statistic, but it’s definitely true.) And bonus, fermented food captures good bacteria in the air and then when we eat it we are helping our microbiome by replenishing the good stuff in it.

How do you store fermented fruit?

Typically, I store my fermented fruit in the fridge. When I’m fermenting peaches or fermenting blueberries, I separate the fruit from the brine when it’s time to store the fruit in the fridge, otherwise the fruit will become total mush. 

But with these whole pears, I’ll leave them in the brine, since they’re so large and won’t go mushy as easily. Since there are only 8-10 in a jar they won’t last more than a few days in my fridge anyway. But I could also store them separate from the brine.

For the whole pears that I’m going to store in my root cellar, they definitely have to be stored in the brine.

Fermented Pear Recipe

What you’ll need:

A large wide mouth jar. I used this one.

8-10 small sized organic pears. (I got mine from Azure Standard.)

1 tsp chopped fresh ginger 

1/4 cup sugar

1-2 TB kombucha starter tea (see notes)

Directions:

1. Wash your pears in water. No need to scrub them. We want the natural microbes on the skin to do their job and make some ferment magic.
2. Place them in the jar. I needed to spend a minute or two finagling them until I could fit the most possible.
3. Add your ginger, sugar, and kombucha starter tea.
4. Top with a ferment spring and lid (or anything you have that will keep the pears on the top submerged in the brine and bugs out of your jar).
5. Place your jar on a plate, to catch the brine as it bubbles out in the days ahead, as the lactic acid builds up.
6. After about 3-5 days, remove the fermenting spring and lid, replace with a standard lid, and place the jar in your refrigerator.

Notes about fermenting pears

• Any fermented starter would work. If you make cheese, use some whey; if you make water kefir, use some of the liquid.
• If you don’t have a starter culture on hand, like kombucha or whey, you can still ferment your berries, just grab this 6-pack of starter cultures. You’ll only need 1/2 of 1 packet for this recipe.
• I used raw cane sugar instead of a more expensive all-natural sugar option like I normally use (like maple syrup or honey or one of the great options in this Ultimate Guide to Choosing Sugars). This sugar is just there to feed the good bacteria, it’s not so much for us.
• This fermenting kit has ingenious springs that do an amazing job keeping your food submerged in the brine and lids that keep your ferment breathing yet keep out what you don’t want in your ferment. I have 3 sets and need more.
• You can definitely also cut up your pears, into slices or cubes, before fermenting. I do that too.
• If you’d like to know how to make your own kombucha, I got ya covered with everything you need to know about Simple DIY Kombucha.

How to eat fermented pears

If I ferment my pears whole I like to eat them whole with breakfast, or for a mid-day treat or late-night snack. I will sometimes eat them without cutting them, but they are a little soft and messy that way, so more often I will cut them into fourths and enjoy them that way.

But fermented pears are honestly delicious to enjoy in any way you’d enjoy pears. They’re delicious:

• over oatmeal
• mixed in cereal and milk
• on top of a tossed salad
• on top of vanilla ice cream
• mixed in yogurt
• blended in a smoothie

More on Fermenting Food:

• Foods to eat for gut health (podcast episode)
• How to ferment blueberries
• How to ferment cherry tomatoes
• The Cost of DIY Kombucha
• Making sourdough without wasting discard

–> AND DON’T MISS THIS! … Go here to grab my FREE 8-page Pantry Checklist, loaded with discount codes on my favorite things in my kitchen. You’ll be glad you did.

“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

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The post Fermented Pears first appeared on Souly Rested.

I was hesitant that this would work… could I actually make a great tasting latte without any coffee, espresso, or refined sugar? And could I also add in adaptogens and colostrum and still create a latte I love?

I can answer that now with a resounding “Heck YES!” For all the details on how I chose the specific ingredients (and discount codes!) I shared all those details in this article I just emailed to my Insiders. I’d love to add you to my email list, btw, for the recipe and real food encouragement I send out a few times a month. Go here & I’ll send over my pantry checklist & 5 favorite recipes too.

A delicious sugar free latte?

It was a challenge, but when there’s a chance to improve a snack or drink that I love, I am here for it.

There’s my DIY Coke.

And my copycat Crumbl cookie.

And let’s not forget my copycat Lipton tea & my tea that tastes like coffee.

And today I am elated to add this latte with no caffeine and no refined sugar to my list.

How to take the caffeine out of your latte

The real star of this latte is the espresso replacement. It tastes so similar to coffee, but it’s just a medicinal tea that tastes like coffee. In fact, it’s my all-time favorite hot tea. I drink it every day.

To use this medicinal chicory tea as an espresso replacement, simply steep 4 TB of the tea blend in 1 quart of hot water. (Minimum 10 minutes, but I like to steep it overnight when I have the time.) Once you have that ready, you’re ready to make your latte.

How to take the refined sugar out of your latte

Yes, this latte does have an all-natural, complex sweetener. So officially I should call it a refined-sugar-free latte, but that’s a tongue twister. And, as a sugarmaker and the author of Sweet Maple, I’m here to tell you that complex REAL sugar is always a good choice, in moderation of course.

Go here for my complete guide to choosing a good sugar.

While maple syrup is my favorite complex sweetener for this recipe, another good choice would be date syrup, another complex liquid sugar.

Make a Refined Sugar Free Latte

Ingredients for an adaptogen latte

3/4 cup chicory concentrate (see notes, below, to make & use code SOULYRESTED)

1/2 tsp maca root (use code SOULYRESTED)

1/4-1/2 tsp ashwagandha (use code SOULYRESTED)

1/2 tsp lions mane (optional)

1 TB colostrumOR 1 scoop of this combo

1-2 TB maple syrup

1 1/2 cups milk

ice to fill glass

Directions for making a sugar free latte

1. Brew your chicory concentrate for at least 1 hour for maximum medicinal benefits, and so it’s not hot when making your latte. (Or cold brew your chicory concentrate overnight).
2. Pour 3/4 cup chicory concentrate into glass.
3. Add the maca, lions mane, and colostrum and blend well. I use a hand-held frother.
4. Add maple syrup, milk, and ice.

Notes about this adaptogen latte

• Use this medicinal chicory tea as an espresso replacement: steep 4 TB of the tea blend in 1 quart of hot water. (Minimum 10 minutes, but I like to steep it overnight when I have the time.)
• Read why I chose each ingredient here.
• Ashwagandha can taste pretty strong, so you may want to start with the lower amount and work your way up to see what tastes best to you. I will use 1/2 tsp of ashwagandha.
• The maca root powder I link to in this article is a gelatinized powder, which is better for hot drinks, especially when compared to raw powder, because the gelatinization process breaks down the starch in the powder, and it’s easier to mix with hot liquids; this also usually results in a smoother taste with less bitterness. 
• I personally don’t purchase raw maca root powder. It’s complex starches are almost impossible for our digestive systems to break down. Raw maca also has a high water content, which dilutes the concentration of nutrients in comparison to cooked maca. Then this moisture in the powder can be a breeding ground for bad bacteria to grow. So I stick with gelantinized.
• Some of the biggest brands on amazon that sell adaptogens like maca root and lions mane have been exposed for not being what they claim. And worse, some have failed their bacteria/mold contamination tests, yet somehow they are still being bought and sold daily. So I stick with a source I know I can rely on. Find out more about Azure Standard here & here, in this summary of my talk with David Seltzer, the CEO of Azure, on my podcast.
• Turn this into a delicious mocha latte by simply adding 1/2 tsp cacao powder with your adaptogens.
• Turn this into a yummy hot latte by mixing your adaptogens into the cold chicory tea blend with a hand frother like this then adding in maple syrup and warm milk.
• OR another option for a hot latte: Steep 1 TB chicory in 1/2 cup hot water. Mix all medicinal ingredients into 1/4 cup cold milk, using a frother, then top that with the warm chicory tea and the rest of the milk, that you warmed. Either of these options will keep your colostrum below 145 degrees which maintains all its medicinal properties.
• Why do I prefer this amazing combo over straight-up colostrum? Together, they’re a dynamic duo. Especially if you’re a woman who wants to age with grace. Starting in your twenties, your body starts losing collagen. About 1% per year. By the time you hit 30? You’re already lost 10% (incoming: good news!) Collagen is literally the blocks holding your skin, joints, hair, and nails together. Less collagen = more fine lines, achy joints, and that “why does my hair feel thinner?” moment in the mirror. While collagen rebuilds structure, colostrum supports your gut lining, immune function, and helps your body actually absorb all the good stuff you’re putting in it (like that collagen!) It’s the foundation that makes everything else work better. The bottom line? I want to get both daily and this one amazing option does it all.

But why avoid coffee?

I’ve been an avid tea drinker for a long time. And then when I discovered I liked coffee, I still tried to limit my coffee intake because I was getting headaches and some dizziness when I had too much coffee in a day–but I loved the taste of coffee! So that’s why I turned to coffee alternatives, like this drink.

–> However, it turns out the headaches I was getting were from using poor quality coffee. Who knew that coffee is the most heavily chemically treated crop in the world? Unless you’re purchasing organic coffee, you’re likely drinking lots of pesticides with your daily cup of joe. I think those pesticides were the reason I was getting coffee headaches. So now I use this stuff and–boom–no more headaches. I still love my coffee alternatives, but I enjoy a “real” latte made with high-quality coffee, too.

Did you also know that coffee naturally grows in shade, but most commercial coffee farms force it to grow in sun? Shade-grown coffee not only tastes better, but is so much better for the soil. Plus, this coffee I’ve come to love is also tested for mold, so you won’t be getting any mold OR pesticides in your coffee or lattes. It’s also low-acid which makes it better for your teeth and mouth microbiome, as well.

If you want to make the switch to regeneratively-shade-grown, low-acid organic, mold-free coffee, use the code “soulyrested” to save some cash.

Print

Sugar Free Latte

Ingredients

• 3/4 cup chicory concentrate see notes
• 1/2 tsp maca root
• 1/4-1/2 tsp ashwagandha
• 1/2 tsp lions mane (optional)
• 1 TB colostrum
• 1-2 TB maple syrup
• 1 1/2 cups milk
• ice to fill glass

Instructions

• Brew your chicory concentrate for at least 1 hour for maximum medicinal benefits, and so it's not hot when making your latte. (Or cold brew your chicory concentrate overnight).
• Pour 3/4 cup chicory concentrate into glass.
• Add the maca, lions mane, and colostrum and blend well. I use a hand-held frother.
• Add maple syrup, milk, and ice.

Notes

• Use chicory (or this medicinal chicory tea) as an espresso replacement: steep 4 TB of the tea blend (or just chicory) in 1 quart of hot water. (Minimum 10 minutes, but I like to steep it overnight when I have the time.)
• The maca root powder I link to in this article is a gelatinized powder, which is better for hot drinks, especially when compared to raw powder, because the gelatinization process breaks down the starch in the powder, and it's easier to mix with hot liquids; this also usually results in a smoother taste with less bitterness. 
• I personally don't purchase raw maca root powder. It's complex starches are almost impossible for our digestive systems to break down. Raw maca also has a high water content, which dilutes the concentration of nutrients in comparison to cooked maca. Then this moisture in the powder can be a breeding ground for bad bacteria to grow. So I stick with gelantinized.
• Some of the biggest brands on amazon that sell adaptogens like maca root and lions mane have been exposed for not being what they claim. And worse, some have failed their bacteria/mold contamination tests, yet somehow they are still being bought and sold daily. So I stick with a source I know I can rely on. Find out more about Azure Standard here & here, in this summary of my talk with David Seltzer, the CEO of Azure, on my podcast.
• Turn this into a delicious mocha latte by simply adding 1/2 tsp cacao powder with your adaptogens.

Why use these add ins?

maca root powder

When I use maca root powder I notice I’m able to focus better and work right through what was an afternoon slump, before I drank the maca root. But there are lots more reasons to love maca root powder here.

ashwagandha

I’ve been using ashwagandha for years to help with menopause hot flashes and bonus it helps me feel less stressed/anxious and helps me sleep better too. But here are more reasons to love this amazing root.

lion’s mane

I added lions mane to this recipe for my Son-In-Law. He was cutting out energy drinks and high amounts of caffeine he had been drinking and was looking to replace his drink obsession by buying a fancy mushroom drink that was made from lions mane. I told him to let me make him a caffeine free, sugar free latte that I think would fit the bill for him, without having to buy any fancy drink packs. He was an instant fan of this delicious latte. And when I read the great reasons to love lions mane here, I decided it would become a set ingredient in my recipe.

colostrum

Because, as a woman in my 50s I’m facing some of these issues that colostrum can help with, and because it’s so good for us (source), I knew I wanted colostrum in this latte. This is the only one I use. I respect this company so much, I asked them for a savings for my friends, so be sure to use code SOULYRESTED and save a nice 15% all the time. If you want the dynamic duo combo of colostrum & collagen (see “notes” above) you want this amazingness.

Some products I use to make this delicious Sugar Free Latte

Make more drinks like this sugar free iced latte:

Make this tea blend that tastes like coffee as your espresso alternative for this latte

Make a Delicious Protein Latte

Homemade Chai Latte

High Protein Peppermint Mocha Latte

How to Make Tea Blends that you’ll love

The post A Delicious Sugar Free Latte made with adaptogens first appeared on Souly Rested.

I won’t lie. Kombucha totally intimidated me. And the SCOBY kinda grossed me out.

If you can relate, I’m glad you’re here.

Today the kombucha tide will change for you, I can feel it. In a few weeks you’ll be the Queen of DIY Kombucha.

How to make kombucha with a SCOBY

Today I’m busting down the myths that are holding you back and telling you–step by step–how to make kombucha at home, for beginners and anyone else who currently thinks a SCOBY is a super-weird slimy blob.

You might be a SCOBY fan before you’ve made it to the bottom of this page. Seriously. Stick with me.

Join me in my kitchen & we’ll start a batch of kombucha together:

And bookmark this page. Come back often, skipping to the section you need on any given day when the intimidating voices in your head try to convince you you can’t do this. Because you CAN. And man will you be glad you did.

How do you make kombucha at home?

It’s much easier than you think to save money and enjoy making kombucha at home.

There was a learning curve for me, but once I figured out some simple tips and tricks, it was like a lightbulb moment.

I knew I wanted to share these simple insights with others, cause, well, the world would be a better place if we were all improving our gut health, naturally and deliciously.

Plus, making kombucha is probably the most fun thing I do in my kitchen… it genuinely makes me happy to bottle up, flavor, and serve this amazing elixir. So I got to work and put everything together–all my secrets & fool-proof tips–and created Kombucha Academy.

So don’t hesitate–dive into Kombucha Academy. It will save you all the time, effort, and mistakes that so many folks make and you’ll be a master kombucha artisan in no time flat.

What is a SCOBY made of?

SCOBY stands for Symbiotic Culture Of Bacteria and Yeast. Not too catchy, I know, but a scoby makes up for its lackluster name and, well, dare I say it, squeamishly ugly appearance, in its super hero powers.

How long does kombucha take to ferment?

There is actually no answer and yet so many answers to this question… in short, kombucha should ferment as long or a short as needed to taste the way you like it.

If you like it to taste on the sweeter side, your kombucha should ferment much less time than someone’s kombucha who likes a vinegary tasting brew.

The temperature in your home, the health of your scoby, and even what you’re using to flavor your second ferment will all be factors that impact how long it takes for your brew to go from sweet to vinegary.  

Is homemade kombucha worth it?

I decided long ago that I needed to know how much money I was saving by making my own kombucha. I knew it was saving us a lot, but I was blown away when I did a detailed cost analysis.

It turns out I save over 80% when I’m making kombucha at home.

See my cost breakdown and the shocking details on just how cheap it can be to make your own kombucha right here:  DIY Kombucha–What’s it really cost?

Is kombucha actually good for your gut?

Because it is full of good bacteria and healthy yeast, kombucha is very good for your gut.

It is loaded with probiotics, which is good food for our gut. (source)

I talk more on this podcast episode about why gut health matters and the best foods and drinks to encourage good gut health: Simple Doesn’t Mean Easy Podcast (S5 E20)

What do you need to get started making kombucha?

You really don’t need much to get started making kombucha, and most items are self-explanatory, but read on for the nitty gritty details on each of these items. But rest assured, except for that last item, you probably have all of these in your kitchen today:

• A jar (or other fermenting vessel)
• water
• sugar
• tea
• square of fabric & rubber band
• a scoby with starter tea

Go here to grab the absolute best choices for everything you need to get started: The Best Kombucha Products

What do you need to know about your kombucha supplies?

Here are some more details you should know about your kombucha-making supplies:

• A “fermenting” vessel—The 4-gallon one linked below is my favorite option. I’ve been using mine for almost a decade and it’s still going strong. But keep reading for suggestions if you’re not sure what to use for your fermenting vessel. And trust me, you can keep it super simple.
• Water—tap water may have contents in it that could kill a scoby, so stick with filtered water if you’re not sure. But go here to read more about this  : Can I Use Tap Water for Making Kombucha? (Spoiler alert–I do.)
• Sugar—you have lots of choices, but to start, I recommend plain ole refined white sugar. This is the only place you will ever see me say this. I’m kinda a sworn enemy of refined white sugar, and truth be told I haven’t bought it in years. More here about The Best Sugar to Use (& what sugar to avoid). I personally use organic cane sugar for my kombucha, but having said this, trust me, you can definitely use cheap refined sugar for making kombucha.
• Tea—I love all the amazing options linked below, but I break down all kinds of options in Kombucha Academy if you really want to delve into the delicious art of kombucha. I’ll walk you through all the tips and insider secrets it took me years to learn & you’ll be an overnight expert, wasting zero time or money on month’s–or year’s!–of failed attempts.
• A scoby & starter tea–maybe you have a friend or neighbor who can give you a piece of a scoby? If not, I gotcha covered. Scroll down for the best organic scoby that will arrive in your mailbox in just a few days. (And don’t miss the discount code!) Your scoby will come floating in some starter tea. I recommend a minimum of 1 cup of starter tea for every 1/2 gallon of kombucha you’re making.

Go here to grab the absolute best choices for everything you need to get started: The Best Kombucha Products

How to make kombucha when you have a scoby

Now we’re to the good stuff. I know it can seem intimidating, but you’re only 6 steps away from your first batch of kombucha. You got this.

1. Place scoby and 1 cup starter kombucha in a brewing vessel. It can be as simple as a 1/2 gallon mason jar. In fact, let’s go with that for these directions.

2.  Boil a few cups of water. Take the pan off of heat and soak 1 TB of organic black tea (or 4 tea bags) in the hot water for 10+ minutes… see my favorite teas for kombucha below. Remove your tea.

3. Add 1/2 cup sugar while the tea is warm and stir until dissolved. Or, to make all-natural maple kombucha, add 1/3 cup of maple syrup. (While refined sugar will not dissolve unless your tea is hot, maple syrup of course isn’t necessary to add while the tea is hot.) Add some cold filtered water at this point if you’d like your pot of tea to cool down quickly (but not more than will be able to fit in your 1/2-gallon jar).

4. Once it’s room temperature, you can add your tea mixture to the mason jar. Never add hot or even warm tea to your scoby; always let it cool to room temperature or you will kill your scoby.

5. Cover this first ferment jar with a breathable covering for 2-7 days (fabric, not cheesecloth, which will allow fruit flies in). After 2-3 days, feel free to taste it daily. When it’s not too sweet but not vinegary tasting, it’s ready. If it starts to get a little vinegary tasting don’t wait… it will get very vinegary very quickly (especially if it’s warm in the room).

6. When your kombucha is ready, remove the SCOBY to a bowl. Stir the liquid with a plastic or stainless steel spoon. If it’s nicely fermented it will get nice and fizzy as you stir. After stirring, pour 1 cup of starter fluid in with the scoby to start the process all over again and bottle and flavor your kombucha.

Taadaa… you’ve done it. Now head over and join Kombucha Academy. In no time you’ll genuinely be a pro and you’ll be saving the cost of the course in just a matter of weeks.

Even better! Use code SOULYRESTED and save 20% off the already discounted price of Kombucha Academy. Now you have absolutely no excuse, right? Go check out why folks are loving Kombucha Academy.

Print

Make Your Own Kombucha

Ingredients

• water
• ½ cup sugar
• 1 TB organic black tea or 4 tea bags
• SCOBY & starter fluid

Instructions

• Place scoby and 1 cup starter kombucha in a brewing vessel. It can be as simple as a 1/2 gallon mason jar. In fact, let’s go with that for these directions.
• Boil a few cups of water. Take the pan off of heat and soak 1 TB of organic black tea (or 4 tea bags) in the hot water for 10+ minutes… see my favorite teas for kombucha below. Remove your tea.
• Add 1/2 cup sugar while the tea is warm and stir until dissolved. Or, to make all-natural maple kombucha, add 1/3 cup of maple syrup. (While refined sugar will not dissolve unless your tea is hot, maple syrup of course isn’t necessary to add while the tea is hot.) Add some cold filtered water at this point if you’d like your pot of tea to cool down quickly (but not more than will be able to fit in your 1/2-gallon jar).
• Once it’s room temperature, you can add your tea mixture to the mason jar. Never add hot or even warm tea to your scoby; always let it cool to room temperature or you will kill your scoby.
• Cover this first ferment jar with a breathable covering for 2-7 days (fabric, not cheesecloth, which will allow fruit flies in). After 2-3 days, feel free to taste it daily. When it’s not too sweet but not vinegary tasting, it’s ready. If it starts to get a little vinegary tasting don’t wait… it will get very vinegary very quickly (especially if it’s warm in the room).
• When your kombucha is ready, remove the SCOBY to a bowl. Stir the liquid with a plastic or stainless steel spoon. If it’s nicely fermented it will get nice and fizzy as you stir. After stirring, pour 1 cup of starter fluid in with the scoby to start the process all over again and bottle and flavor your kombucha.

Grab my Pantry Checklist & lots of great deals on great ingredients

I am happy to share my pantry checklist with you because I firmly believe real food–like DIY kombucha–can be much more “doable” and convenient to make if we just make sure to have the important staples on hand. I also firmly believe we all need to keep some moolah in our pockets whenever possible, so I’ve filled my pantry checklist with exclusive discount codes as well. Go here to grab yours right now. It will take about 4 seconds & instantly save you time and money.

More kombucha tips:

• Our favorite flavors for kombucha
• The best summer flavors for kombucha
• Can I use Tap Water to Make Kombucha?
• How to make maple kombucha

Kombucha tools:

Go here for my full list of products that make DIY kombucha the best.

Kombucha teas:

Go here for my full list of products that make DIY kombucha the best.

Talk to me about your kombucha…

If you have questions, leave a comment below. And please tag me on ig to show me your kombucha @souly.rested.

“If you are willing and obedient, you will eat the good things of the land.” Isaiah 1:19

The post How to make kombucha with a SCOBY first appeared on Souly Rested.

Where to Listen or Watch

Listen on Apple Podcasts here: A healthier life with chronic illness

Or listen here:

And watch here:

;

A healthier life with chronic illness, with Amber Benge (S5, E10)

In this episode:

How Amber’s battle with chronic illness started when she was only 5 years old.

Lyme disease–an imitator disease

The Doctor Shuffle

What it means that the Lyme bacteria is shaped like a corkscrew

Description of bioenergetics and how it helped Amber finally diagnose her Lyme disease

The cumulative effect of chronic illness on your body

Making choices today that will help you feel better tomorrow

Herbalism vs. Homeopathy

Modern vs. Natural health solutions Seeing food as a part of healing

Why homeopathy recommends fermented food and drinks

The Herxheimer effect and what you should know about it

Remission via bioenergetics

Why you MUST advocate for yourself, even when treating chronic pain naturally

Tips for advocating for yourself with the medical experts you work with

Resources mentioned in this episode:

For tick testing and more information about Lyme disease: https://www.lymedisease.org/

To snag Michelle’s Master Class on DIY kombucha at less than HALF PRICE: https://soulyrested.com/kombucha/

For the best Soil Test Kit, (at a sweet discount with code SOULYRESTED): https://bit.ly/3MAslZI

Follow Guest:

on Instagram: https://www.instagram.com/gracewalkfarm/

on YouTube: https://www.youtube.com/@gracewalkfarm

Amber’s blog:https://gracewalkfarm.org/

Other Articles & Resources You Might Enjoy:

Lessons from an unconventional nutritionist

How to Use a Calendar to Improve your Health (podcast)

Lessons from an unconventional dentist

My 7-page Pantry Checklist (free download)

I appeal to you therefore, brothers, by the mercies of God, to present your bodies as a living sacrifice, holy and acceptable to God, which is your spiritual worship. Romans 12:1

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

The post A healthier life with chronic illness, with Amber Benge (S5, E10) first appeared on Souly Rested.

Let’s talk about 4 modern health problems, what causes them, and what we can do to prevent or reverse them.

Watch this episode on YouTube:

Listen on Apple Podcasts or click below.

Poor Gut Health 

Poor gut health wasn’t a typical issue for our grandparents, but it runs rampant in our nation today. What factors contribute to so much poor gut health?

• poor eating habits,
• not enough time in nature,
• too many sanitizing soaps and washes,
• prescription drugs, and
• too much stress, with not enough sleep,
• Eating all processed  foods, and
• eating without thinking–gulping food down leads to acid in the gut–will both disrupt the pH balance and natural flora of the stomach. 

How to Prevent This Modern Health Problem

Follow a healthy diet with plenty of fruits and whole grains.

Eat slowly by chewing food instead of gulping it down in a hurry.

Certain foods that are likely to trigger acidity or reflux include mint, fried foods, spicy foods, tomatoes, garlic, coffee, tea, carbonated beverages and alcohol.

Stay upright after eating. Finish eating three hours before going to bed.

Make your own kombucha and enjoy a glass or two daily. Save big time right now on my Simple DIY Kombucha masterclass.

Computer Vision Syndrome (CVS)

CVS is caused by staring at a computer screen all day. Not something our grandparents could have even imagined.

Symptoms include:

• headache,
• dry eyes,
• blurred vision,
• trouble focusing,
• sensitivity to light and burning or red eyes.

How to Prevent This Modern Health Problem

Keep blinking.

Every 20 minutes, spend 20 seconds looking at something 20 feet away.

Avoid a lot of bright overhead lighting 

Use blinds and get an anti-glare screen.

Position the computer screen to reduce reflections 

Keep the monitor at least 20 inches away from your eyes. Its center should be about 4 to 6 inches below your eyes. 

See an eye doctor annually..

Tech Neck

Tech neck, also known as “text neck” is a reality for most folks today. But especially ones who spend an excessive amount of time on a computer or phone.

How to Prevent This Modern Health Problem

Hold your mobile device up to eye level when scrolling. 

Slightly tuck your chin and use your hand to “push back” your chin, causing your neck to realign.

Do shoulder rolls, making a capitol “D” with your shoulder blades.

Take breaks from your mobile device every 15 minutes. Set reminders to do that as well as shifting your position. 

Exercise regularly. A strong, flexible back and neck are more able to handle extra stress. 

Carpal Tunnel Syndrome (CTS)

CTS is caused by the repeated motion of the wrist, as well as wrong positioning of the wrists while using your keyboard or mouse.

A painful, progressive condition, it occurs when the median nerve in the wrist is compressed.

Beginning with pain, numbness and tingling in the thumb and the two fingers next to it.

If you CTS progresses it may even affect the rest of the hand and the forearm.

How to Prevent This Modern Health Problem

When sitting at a desk for many hours a day, make sure your arms are supported by your desk at a right angle by adjusting your chair.

Take breaks from work to relax your muscles.

Allow your hands to fall loose at your sides while you are reading on a computer.

Do stretching exercises that are geared towards keeping the wrists supple.

Relax the muscles and the nerves, facilitating circulation.

What a Deal!

Without our generous sponsors, this podcast wouldn’t be possible. And I only work with sponsors that offer products I use and love, so please give a look to this sponsor–one of my favorites–Redmond Ag. Go here to find out more about how their Soil Test Kit can help you grow so much more food this year.

Other Articles & Resources You Might Enjoy:

Growing Seedlings for Profit (article)

How to Use a Calendar to Improve your Health (podcast)

Tips for Improving Your Health, at any age (podcast)

My 7-page Pantry Checklist (free download)

I appeal to you therefore, brothers, by the mercies of God, to present your bodies as a living sacrifice, holy and acceptable to God, which is your spiritual worship. Romans 12:1

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

The post 4 Modern Health Problems & What to do About Them (S5 E4) first appeared on Souly Rested.

I used to think anyone could loose weight if they simply stopped drinking their calories.

But I’ve changed my mind. In fact, I’m a firm believer that there are many healthy drinks that offer healthy calories.

They’re some of my favorite drinks, and today I’m going to share with you 5 healthy drinks that everyone should be drinking.

We covered this topic, in depth, over on my podcast, season 4, episode 11.

Listen in here:

Or watch here:

Top 5 Healthy Drinks Everyone Should Try

Today we’re talking about 5 specific healthy drinks that you might not be drinking–Yet! And we’re sharing a few recipes, as well as 4 tips for making healthy drinks, conveniently.

Once we realize that calories aren’t the bad guy (just like healthy fats in our cooking aren’t bad–more about my favorite healthy fat right here), we can discover many nutritious drinks with calories that, ironically, can even help us loose weight.

Yes, it’s not an idea my 10-year-younger self would have accepted, but some healthy drinks that add calories to our day also help us LOOSE weight. (Skip down to the third drink on this list if you can’t stand the suspence.)

Chicory Tea, a Healthy Drink

Snag my detailed recipe and lots more information here about chicory tea that tastes like coffee.

I was excited to read that chicory root contains inulin. I learned a lot about inulin when I wrote my book. Inulin is a complex carbohydrate, or a natural fiber, that’s a sort of prebiotic. Amazingly enough, inulin works to encourage the growth of beneficial bacteria in our guts, which can help with digestion, inflammation, and lowering blood sugar. And chicory root makes a delicious tea? Score. (btw, dandelion root has inulin too… read here about chicory tea for details on dandelion root and lots more.)

Purchase my favorite chicory tea blend here and save 10% with code SOULYRESTED.

Hot Chocolate, yes, it can be a Healthy Drink

Make your own mix and you can add in any and all adaptogens that are perfect for you and your body’s current needs.

Need more fiber, vitamins, and/or minerals in your day? (I mean, who doesn’t?) Add one butterscotch-tasting adaptogen to your homemade hot chocolate and it’s a win-win. Read my recipe (and find out what adaptogen tastes like nutty butterscotch) in this article all about How to Make Your Own Healthy Hot Chocolate Mix.

Kombucha is my Favorite Healthy Drink

The list goes on and on of reasons we should ingest all-natural probiotics to improve our health.

To name a few, natural probiotic drinks can:

• reduce anxiety and depression.
• enhance our immunity to disease.
• brighten our skin and improve acne.
• improve digestion.
• boost energy.
• help with weight loss.

Get everything you need to make perfect kombucha, every time, and full details on making kombucha the super-easy way (with my continuous brew concentrate) if you dive into my Simple DIY Kombucha masterclass.

Want to know how to flavor your DIY kombucha?

Dive into a free e-course and instructional e-book with great downloadable recipes right here: FREE Kombucha e-course.

See some of our family’s favorite kombucha recipes here.

Or use these amazing organic teas to flavor your kombucha. Use code SOULYRESTED and save!

Does kombucha help with weight loss?

Because kombucha is a fermented drink, yes, it actually helps aid in weight loss. You see, the fermentation process creates short-chain fatty acids (or SCFAs). These SCFAs–propionate, Acetate, and butyrate–play roles in metabolism and appetite control.

These SCFAs interact with the gut’s fatty acid reactors, where they send signals telling your brain you’re full and satisfied. Needless to say, this plays a huge role in weight loss. And time and again research shows (see this study) that these SCFAs in our guts lead to weight loss. 

And this 2018 report found that the prebiotics, probiotics and synbiotics found in fermented food and drink lead to significant weight loss and lower BMI. 

Switchel & Other Natural Energy Drinks are Healthy Drinks

I try to avoid the unknown & unpronounceable ingredients in the most famous energy drink (gatorade) and choose healthy energy drinks instead.

1. “Sapinade” is what I’ve coined my favorite refreshment during sugar season… ice cold sap, collected right from the trees, and a splash of lemon juice. This drink has polyphenols & compounds that are found no where else in nature, now how cool is that?
2. ReLyte is a natural, delicious option. All in all, if you’re working out and sweating, a scoop of Re-Lyte Pre-Workout provides the support you need to crush your workout. If you need a boost to get you through a day full of work meetings, soccer games, dinner plans, and laundry, Re-Lyte Boost is the energizer for you. Use code SOULYRESTED for 15% off your entire order, anytime.
3. Switchel is an easy option for an all-natural substitute for gatorade. See my recipe here: Switchel Recipe

Switchel, also known as “haymaker’s punch” or “ginger water,” was a homemade electrolyte-filled drink long before Gatorade was ever concocted in a lab. Because it is a  fermented drink that contains apple cider vinegar (along with water, a natural sweetener, and a flavoring like ginger root), some feel it’s a bit of an acquired taste.

Matcha, a Healthy Drink

Matcha confused me for a while, but it’s just green tea leaves that are ground up into a fine powder, which can be easily dissolved into a warm or cold drink, using milk or water.

Because farmers grow matcha differently than other green teas, it has extra high amounts of chlorophyll & antioxidants–as much as 137x as much as typical green tea! (source)

Matcha may promote heart health, enhance brain function (source), and prevent cancer (source), while also helping with weight loss (source).

One study even showed that consuming 2 grams (1 tsp) of matcha daily for 2 months helped improve brain function in the elderly (source).

Amazingly, one component of matcha (L-theanine) alters the effects of caffeine, giving you the alertness but not the crash that comes with caffeine. Studies have also found that L-theanine may encourage relaxation and decrease stress. Pretty cool, right? A boost of caffeine and alertness with zero jitteriness or crash. Yes, please.

And bonus, the caffeine level in matcha is much less than most cups of coffee. On average, a cup of matcha contains about 70mg of caffeine, in comparison to 100-140mg in a cup of coffee. But matcha can keep you feeling alert much longer than coffee can.

There are different “grades” of matcha, so you want to be sure you’re getting the right one. This is my favorite matcha, and code SOULYRESTED saves 10% off your first order of any teas or coffees you find here.

You can add matcha to many different drinks, but here’s a recipe for Matcha Lemonade.

Matcha Lemonade

1 tsp matcha (this is my favorite matcha)

2 cups water

2 tsp fresh lemon juice

1 tbsp maple syrup or honey (optional)

Stir, add ice, and enjoy.

Use code SOULYRESTED and save 10% on your matcha

My favorite things that make healthy drinks convenient

Go here for all my full list of all my favorite things I have on hand to make real food convenient in my farmhouse kitchen.

And these 4 things will help you make healthy drinks, easily:

Juicer for Healthy Drinks

Why don’t all kitchens have this handy little appliance? It makes the healthiest drinks super conveniently. This is my juicer.

Strainer Bottle, for Healthy Drinks

Find my tea bottle with built-in strainer here: All my favorite TEA things

And there you’ll find recipes to use with this bottle as well.

Hot Water Dispenser, for Healthy Drinks

The best, healthiest drinks aren’t going to be the ones you reach for if they’re not convenient. This amazing instant hot water dispenser makes cups of organic, loose leaf, nutritious tea available at the touch of a button.

Go here for more of my favorite tea things

The Best Healthy Tea Blend

I thought it would be hard finding a way to get Bill to abandon his life-long favorite drink obsession… Sweet tea made with Lipton. But this organic, loose-leaf blend was the answer. He switched without hesitation and we’ve been making tall pitchers of ice tea every day since, for years, with this recipe.

Resources to Help you with Healthy Drinks & Simple Living

I mentioned in this podcast episode that the simplest, easiest way to decide the “next step” when it comes to making your life a little simpler is to just pick one thing and dive in.

My free resources are pretty extensive, but please don’t subscribe to all of them at once. Instead, choose one.

When you get to the end of your first ecourse, I will send you a note with these links included for you to consider all over again and choose a next step then.

Keep it simple, because, trust me, Simple Doesn’t Mean Easy… especially if you get yourself overwhelmed.

I offer free ecourses (sent via one email a day, feel free to work through them totally at your own pace):

Making your own kombucha

Milling fresh flour–why & how 

Sprouting–growing your own food year-round

Cooking pasture-raised pork–with a week’s worth of recipes

Dehydrating.. how & why it’s the best way to take charge of your food supply

Getting your pantry in order

Make your own Maple Sugar

Parenting an entrepreneurial mindset (not just for homeschoolers)

Succeed at Online Content Creation  

Other Articles & Resources You’ll Love:

Perfect kombucha flavors for your family

The Tools I Love the Most in my Farmhouse Kitchen

My 7-page Pantry Checklist

Everything Tea–recipes, tips & secrets

Aspire to live quietly, and to mind your own affairs, and to work with your hands. I Thessalonians 4:11

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

The post Top 5 Healthy Drinks You Should be Drinking (S4 E11) first appeared on Souly Rested.

“Real food is seasonal, yet our society insists on having all flavors available at all times. But it’s the out-of-season time that makes ripe, off-the-vine taste more appealing. It’s the eleven months of unavailability that makes just-picked food so delicious. Sadly, we’re out of sync with the seasonal nature of food, and we’ve forgotten that real food is wonderful.” (excerpt from my book, Sweet Maple)

I’m crazy about seasonal flavors, and I love making my kombucha with the tastes of summer.

One of my favorites is Strawberry Dandelion Kombucha. Trust me. You want to try this. Scroll down for the complete recipe.

Don’t forget about the first ferment…

Before I share my recipe for Strawberry Dandelion Kombucha, I have to point out that while the second ferment flavor is fun to experiment with, it’s your FIRST ferment that can truly make or break your kombucha.

• You want to use the right teas for the taste your family loves. I list all our favorites here.
• You want to know how to ferment it for the right amount of time, both in the first and the second ferments.
• And you want to consider what first ferment teas go best with your second ferment flavors.

DIY kombucha is easy! (unless it’s not…)

Don’t let my little list above overwhelm you. I spent years learning and perfecting all of these details.

…I threw rotten-tasting kombucha down the drain.

…I used the wrong teas.

…And, I killed a scoby.

But once I realized the easy tips and tricks to perfect kombucha every. stinkin. time. I knew I had to share everything with you.

Because it’s SO EASY guys! I created this 12-module Master Class to walk you through all I wish I had known when I first started making kombucha.

Since I released this Master Class (which was years in the making!), folks from around the world are messaging me that they had no idea just how easy perfect DIY kombucha could be, and their families are loving their brews.

Success.

5 tips for making the best flavors of kombucha:

1. Experiment with your first ferment teas. Don’t think you should always and only use black tea. Not only is that not true, but you will eventually run into some difficulties with your brew and you’re missing out of so many possible, wonderful flavors! (I explain all you want to know about choosing your first ferment teas in my master class: Simple DIY Kombucha.)
2. Try some dried flowers in your second ferment. Seriously. (You’ll strain them out before you drink it, but the flavor they leave behind can be wonderful.)
3. Add your favorite fruit juices in your second ferment. Heck, combine a few of your favorites in one bottle of kombucha!
4. Start with the best teas. Both the 3 Sisters and the Mossy Rock teas you’ll find here are wonderful teas that compliment many second ferment flavorings.
5. Consider adding flavored teas for second ferment flavor. This one is one of my favorites! Or pick your own here and take 20% off your first order with the exclusive code MICHELLE.

If all of this seems like jargon…

• Maybe you’re not sure what first and second ferment means,
• Or you have no idea how to build up a carbonation in your kombucha,
• And maybe you bulk at what flavors to use to make delicious combinations…

No worries! I put this all together for you in one simple place.

And, bonus, after you’re made just a few batches you will have more than saved the cost of this Master Class! You’ll be making your own DIY kombucha for just pennies a batch.

Read here for my cost analysis of DIY vs. store-bought kombucha. It’s really crazy how much you save by doing it yourself.

Strawberry Dandelion Kombucha

Make your first ferment using a combination of white, rooibos, and black teas (I link to my favorites here.)

Then, for a 1/2-gallon second ferment, add:

1/4 cup dandelion syrup (see how to make any floral simple syrup here)

6 strawberries (frozen, then cut up)

Combine and let sit at room temperature for at least 6 hours, or up to many days, and enjoy!

Other Articles You’ll Enjoy:

My favorite DIY kombucha flavor in the SPRING

All my favorite SUMMER Kombucha flavors

Four More Delicious Ways to Use Fresh Strawberries

Save hundreds of dollars & hours of time every month when making kombucha

Talk to me!

If you have any questions, leave a comment below. And please tag me (with the hashtag #simpleDIYkombucha) on ig to show me your delicious kombucha flavors @souly.rested.

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“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

 

Find out why SoulyRested was considered to be one of the Top 20 Must-Read Homesteading Blogs of 2018 and then one of the Top Homesteading Blogs of 2021 as well.

 

 

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

 

 

 

 

The post Strawberry Dandelion Kombucha first appeared on Souly Rested.

Simple living can be a hard struggle some days. Some years… But just making one little swap at a time can make all the difference. Listen in, on this episode over on my Simple Doesn’t Mean Easy podcast, as I walk through this idea and these 6 simple swaps I’ve made in our kitchen over the years and read through the ideas below.

1. Avocado Oil

The first healthy kitchen swap I always recommend someone thinks about is the fats they’re adding to their food that they’re preparing.

I used to use canola oil for almost every thing. But this genetically modified oil is extracted from the seeds using hexane.

Hexane is a main component of gasoline, and guess how it’s made? By refining crude oil. Ummm, no thank you.

Avocado oil, on the other hand, is pressed from the flesh of avacados, and it offers a mild, nutty, even kinda buttery flavor.

I’m much happier with a heart-healthy oil, that’s high in oleic acid, which is a healthy unsaturated fat, that contains vitamin E and also helps the body absorb other vitamins. The good fat (monounsaturated fat) in avacado oil is said to reduce our LDL cholesterol (the bad one) and increase our HDL cholesterol (the good one). So that’s a bonus.

Another huge bonus… while avocado oil boasts many of the same benefits as extra virgin olive oil, it has a higher smoking point, which means it’s fantastic for sauteing or pan frying, when olive oil is out of the question.

Finally, avacado oil is an excellent source of lutein (sounds like “protein” but starts with “loo”). Lutein is a carotenoid, a type of vitamin found as the yellow, orange, and red pigments in certain plants which gives these fruits and vegetables their colors. Read more about this amazing carotenoid right here.

The average person who eats an average American diet is running low in this carotenoid, in addition to other important antioxidants of course. (More about why our diet makes us fat, sick, and tired here.)  

I thought I would notice the taste, but I don’t. In fact, not even Bill–my picky eater hubby–does, even when I drizzle it on his favorite snack: popcorn. More on that below.

Biggest downside I could find in my research about avocado oil? Its higher price point. So I buy it in bulk sizes at Azure Standard. Go here to see if Azure delivers in your area.

The only problem I could find in my research about avocado? Many options for this oil are adulterated. In a recent extensive study of commercial avocado oil quality and purity, researchers found that more than 8 out of 10 bottle of the oil that were tested were sub-par or adulterated.

2. Homemade Peanut Butter

Possibly my personal favorite healthy kitchen swap I’ve ever made? Peanut butter.

Freshly ground nut butters always top any other options. Because they contain no added ingredients (ie: hydrogenated oils, salt, sugar), they are simply ground nuts, guys. That’s it. One ingredient. Unless you want to add salt and a sweetener, of course.

Go here for my complete directions for making delicious homemade Maple Peanut Butter.

On the flip side, most peanut butters you purchase at the grocery story are made with hydrogenated oil, which is an unhealthy trans fat. You see, when hydrogenated oil is made, otherwise healthy fats are converted into a new type of fatty acid, or a “trans fat.”

It turns out trans fats are bad for your cardiovascular system. And they increase your LDL cholesterol (the bad one). This winds up clogging arteries and making them less flexible. It also also lowers your HDL cholesterol (the good one), and then reduces your ability to remove the cholesterol from your arteries. It’s bad all the way around.

Subtract all the bad things and add in amazing flavor and the ability to customize your homemade peanut butter to make it exactly the way your family loves it and it’s a no-brainer.

Go here for the simple, easy directions to start making peanut better at home. You’ll never look back.

3. Basmati Rice

Another super easy healthy kitchen swap that makes big waves at the dinner table? Believe it or not, rice.

I’ll admit it… We used to eat Minute Rice… instant rice that has been so processed it has no nutrition left to offer. Not only has virtually all the nutrition been stripped from instant rice, but it also has no flavor and offers a very sub-par texture. 

Minute rice was first used for the military where this sort of quick preparation makes practical sense, but trust me it’s totally worth a few extra minutes to put nutritious real rice on your dinner table. It’s every bit as easy as instant rice but probably 100 times better.

So a while ago I swapped my minute rice for basmati rice.

I get the 25-pound bag of basmati rice from Azure Standard. Go here to see if Azure delivers in your area.

“Basmati” in Hindi means “fragrant,” and it’s a perfect name. Not only does it offer a nice buttery, nutty smell and taste, but it’s much lower on the glycemic scale. (It’s glycemic index is between 50 and 58, compared to Minute Rice which sits at a high 85.), So if you have diabetes, you may find that basmati rice could be a part of your healthy diet.

Basmati rice also contains soluble fiber, so you may find switching to basmati rice helps your family with digestive issues and it leads to a healthier gut, which of course is always a very good thing.

Go here to find out another way I improve our family’s gut health on a daily basis, with homemade kombucha. Go here if you’d like my free book all about kombucha, including our favorite recipes.

4. Air-popped Popcorn

We are a popcorn-obsessed family. Always have been. Except we used to consume many bags of microwave popcorn every week. Sometimes many a day.

Sadly, the steam that floats out of one of those bags as you excitedly, hungrily pull it open is loaded with about four dozen chemicals—the sources include the buttery flavorings and the ink and glue on the bags—according to a the EPA Environmental Protection Agency.  

Switching to air popped popcorn requires zero extra effort, you just need a good air popper and a bowl. Well, and the popcorn of course.

This is my favorite popcorn because it’s so pretty (I keep it in a mason jar on my counter) and it’s loaded with antioxidants. Win-win.

Go here to see if Azure delivers this amazingness in your area. (I save money by buying it in bulk–the 25-lb bag–and storing my popcorn in a 5-gallon bucket with this smart lid, so it keeps well, but it’s super easy to get into.

The really crazy thing about this particular popcorn?

It has 2.5 times as many antioxidants as standard popcorn, because it’s multi-colored (It pops regular color, but the kernels are so pretty). The red and purple varieties have anthocyanins (a polyphenol found in plants that is a powerful antioxidant). This scientific journal explains that the “intake of anthocyanin-rich food as a part of a diet is very important for prevention of lifestyle-related diseases.”

Wow. All from a bowl of delicious popcorn.

And this is my air popper that we use probably 5 days out of 7, every week.

How I Make Popcorn

Fill your air-popper to the fill line, for us that’s about 3/4 cup of my favorite popcorn kernels. 

Place a large bowl under the popper and get your toppings ready to add in layers, as the popcorn starts filling the bowl.

Drizzle avocado oil 2 or 3 times across the top of the popcorn kernels as they start to fill your bowl.

Quickly shake on popcorn salt and nutritional yeast, with each layer of oil.

You’ll need about 1/8 cup of avocado oil, 1/4 tsp of popcorn salt, and 1 TB of nutritional yeast for a large bowl of popcorn.

Why popcorn salt? It’s super fine, made to adhere perfectly to your popcorn instead of lining the side of your bowl. Use code SOULYRESTED to save when you stock up on some!

The Best Popcorn Toppings

These are our favorite popcorn toppings. On every item mentioned here, save $$ with code SOULYRESTED.

No matter which one on this list I reach for, I always also use Redmond’s Popcorn Salt and some drizzle of avocado oil. Avocado oil is a healthy choice, but only if you know the source. Sadly, most avocado oils are cut with seed oils. But this avocado oil is put through a rigorous analysis often, assuring it’s pure avocado oil.

Nutritional yeast is way better than the fake parmesan cheese powders at the grocery store that are made with wood pulp (seriously), to maintain the powdery consistency and prevent clumping. Using nutritional yeast instead means you’re using a complete protein source, rich in B vitamins (especially B12), and getting good fiber too.

Organic Cheddar Cheese Powder is always delicious on popcorn. I like this option because it’s made with tapioca maltodextrin. Most maltodextrin powder is derived from either Corn or Wheat, which means they are GMO (Corn) and NOT Gluten Free (Wheat). Tapioca Maltodextrin is pure and naturally non-GMO and Gluten Free.

Smoked salt is also a really good topping… Probably Bill’s favorite.

I also love every option of popcorn flavoring you’ll find with Just Ingredients. But this one is my all-time favorite. Use code SOULYRESTED to save $$.

5. Real Salt 

Once I learned about Redmond Real Salt, I don’t use any other salt. Ever. Why would I when I can add 60+ trace minerals and support healthy bones just by switching over to this amazing real salt?

Just like any minimally-processed food, Redmond Salt is healthier than other salts because of what we don’t take out of it. Redmond Salt is 98% sodium chloride and 2% trace minerals, and it’s these 60+ trace minerals that make Redmond Salt real.

The medical community recognized silica as an essential trace element in the early 1970’s, and studies since then show it can perform two important tasks in our bodies. Like calcium, it’s necessary for bone formation and maintenance, which means it could help stave off osteoporosis. It can also prevent aluminum from building up in the body, and high aluminum levels are a potential risk factor for Alzheimer’s. In other words, silica is just another of the beneficial trace minerals that Real Salt users love for their health benefits (and flavor too!).

Use my code–SOULYRESTED and save $$ off your entire order any time. All the time!

6. Nutritional Yeast

Parmesan cheese—According to the FDA, Parmesan cheese is being cut more and more often with a variety of things that aren’t Parmesan cheese, namely other cheeses and…wood pulp. 

I had an idea of what wood pulp was, but I wasn’t entirely sure, so I googled it. Turns out, it’s exactly what you would expect it to be: pieces of wood ground down so finely that it becomes pulpy. In order to make maximum profits using minimum resources, several companies (both proven guilty and allegedly guilty) used the pulp replacement to save on ingredients.

The parmesan cheese I used to use has Potassium Sorbate.

Potassium sorbate has been linked to migraines, skin irritations, and (this is the biggie!) increased immune deficiency. I’ve also read that it may slightly contribute to DNA damage. So if I can avoid it, all the better.

I started swapping out parmesan cheese for nutritional yeast and have been loving the results.

Nutritional yeast is great for people with food sensitivities, but its nutritional content is great for every diet.

These golden flakes are made with yeast similar to the strain used in brewing and baking and it’s a great source of vitamins and minerals. It also contains all 9 essential amino acids, making it a complete protein. Pretty cool, yes?

Adding nutritional yeast to your family’s diet may help with heart health and immune system support, as well as giving everyone more energy. 

Plus, nutritional yeast is high in B12, an important vitamin that many of us are deficient in. This vitamin plays an essential role in nerve function, and a shortfall of B12 is associated with depression, dementia, decreased cognitive function, and anemia. Yikes.

Nutritional yeast can be pricey though, so I buy it in bulk right here. Go here to see if Azure delivers this amazingness in your area.

A few ways I love using nutritional yeast? Sprinkled over any Italian dish or on pizza, added to soups, on tossed salads, sprinkled over cooked veggies, added to mashed potatoes, generously added to air-popped popcorn. Or, if you want an option even closer to the old processed cheese, this is a healthy version that is great for making cheesy air-popped popcorn.

The post 6 Kitchen Swaps You Need in Your Life first appeared on Souly Rested.

I’m paddle boarding daily, before the New England lake water gets too frigid for my bare toes. I’m in the garden. A lot. And I’m drinking all my favorite summer flavored kombucha.

Don’t forget about the first ferment…

Before I list the best summer flavors for kombucha, I have to point out that while the second ferment flavor is fun to experiment with, it’s your FIRST ferment that can truly make or break your kombucha.

• You want to use the right teas for the taste your family loves. I list all our favorites here.
• You want to know how to ferment it for the right amount of time, both in the first and the second ferments.
• And you want to consider what first ferment teas go best with your second ferment flavors.

DIY kombucha is easy! (unless it’s not…)

Don’t let my little list above overwhelm you. I spent years learning and perfecting all of these details.

…I threw rotten-tasting kombucha down the drain.

…I used the wrong teas.

…And, I killed a scoby.

But once I realized the easy tips and tricks to perfect kombucha every. stinkin. time. I knew I had to share everything with you.

Because it’s SO EASY guys! I created this 12-module Master Class to walk you through all I wish I had known when I first started making kombucha.

Since I released this Master Class (which was years in the making!), folks from around the world are messaging me that they had no idea just how easy perfect DIY kombucha could be, and their families are loving their brews.

Success.

5 tips for making the best flavors of kombucha:

1. Experiment with your first ferment teas. Don’t think you should always and only use black tea. Not only is that not true, but you will eventually run into some difficulties with your brew and you’re missing out of so many possible, wonderful flavors! (I explain all you want to know about choosing your first ferment teas in my master class: Simple DIY Kombucha.)
2. Try some dried flowers in your second ferment. Seriously. (You’ll strain them out before you drink it, but the flavor they leave behind can be wonderful.)
3. Add your favorite fruit juices in your second ferment. Heck, combine a few of your favorites in one bottle of kombucha!
4. Start with the best teas. Both the 3 Sisters and the Mossy Rock teas you’ll find here are wonderful teas that compliment many second ferment flavorings.
5. Consider adding flavored teas for second ferment flavor. This one is one of my favorites!

If all of this seems like jargon…

• Maybe you’re not sure what first and second ferment means,
• Or you have no idea how to build up a carbonation in your kombucha,
• And maybe you bulk at what flavors to use to make delicious combinations…

No worries! I put this all together for you in one simple place.

And, bonus, after you’re made just a few batches you will have more than saved the cost of this Master Class! You’ll be making your own DIY kombucha for just pennies a batch.

Read here for my cost analysis of DIY vs. store-bought kombucha. It’s really crazy how much you save by doing it yourself.

What are the best flavors for DIY kombucha in the summer?

There are so many wonderful kombucha flavors that taste perfect in the summer. (Please leave a comment on this post and share YOUR favorites!) But here are some of our family’s favorites:

• Orange & vanilla (think creamsicle!)
• Peach basil
• Ginger
• Ginger peach
• Lemon
• Blueberry
• Blueberry ginger
• Blueberry mint
• Raspberry
• Raspberry mint
• Blueberry raspberry mint
• Grapefruit rosemary

What is THE best flavor for summer kombucha?

My favorite DIY kombucha flavor that yells “summer” to me?

Lemon Lavender… the chunks of lemon provide such a refreshingness, and the lavender is YUM. This kombucha tastes like floral lemonade y’all, and it’s perfect to sip while sitting in the shade on a gorgeous summer day.

Lemon Lavender Kombucha (perfect for summer!)

Make your first ferment using a combination of white, rooibos, and black teas (I link to my favorites here.)

Then, for a 1/2-gallon second ferment, add:

1 TB organic lavender lemon tea

1/4 tsp lemon juice

Let sit for 24-72 hours then enjoy, when the carbonation and taste is just the way you like it.

Totally DIY version, for similar flavor:

1 TB dried lavender

1 tsp lemon juice (or a few chunks of fresh lemon)

And a Lemon Lavender Chamomile that is wonderful:

1 TB organic lavender chamomile tea

1 tsp lemon juice (or a few chunks of fresh lemon)

Other Articles You’ll Enjoy:

My favorite DIY kombucha flavor in the SPRING

My family’s favorite kombucha recipes.

How much money will you REALLY save by making your own kombucha?

Save hundreds of dollars & hours of time every month when making kombucha

The Tools I Use the Most in my Farmhouse Kitchen

Talk to me!

If you have any questions, leave a comment below. And please tag me (with the hashtag #simpleDIYkombucha) on ig to show me your delicious kombucha flavors @souly.rested.

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“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

 

Find out why SoulyRested was considered to be one of the Top 20 Must-Read Homesteading Blogs of 2018 and then one of the Top Homesteading Blogs of 2019 as well.

 

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The post The Best Summer Flavors for DIY Kombucha first appeared on Souly Rested.