11 interesting ways to pimp your kombucha

Posted on April 1st, 2014

I’ve shared how to make plain kombucha, how to make a fructose-free Chai flavoured version and how to get carbonation. But my experimenting continues. Feel free to follow along and get just as obsessed by this very healthy addition to your gut-giving regime.

Image via Civilised Caveman Cooking

Image via Civilised Caveman Cooking

1. Add fruit.

Once the initial fermentation period is done and the SCOBY removed feel free to add fresh or frozen fruit – berries, stone fruit work best – or some lemon or lime juice.

For a kombucha base of about 3 cups, use about 1/3 cup of fruit or juice.

Remember, when fruit is added the sugar feeds the yeast in the second ferment, so again, very little sugar remains.

2. Add herbs and spices and all things nice.

In addition to the fruit, feel free to thrown in some flavourings, like vanilla, almond, lemon and orange extracts or fresh herbs or spices. To flavor kombucha with an extract, brew and ferment according to the basic recipe.

For a kombucha base of about 3 cups, use about ¼-1/2 teaspoon of extract.

For a kombucha base of about 3 cups, use about 3cm fresh ginger cut into matchsticks or grated (you might need to add extra sugar if only using ginger and you’re after fizz).

3. Add apple cider vinegar.

Jenny at Nourished Kitchen shares this: “In my favourite wintertime version of kombucha, I flavour it with sweet spices and a Read more

My Paleo Inside-Out Bread recipe

Posted on March 12th, 2014

My new book I Quit Sugar For Life has been out for about ten days now. And going by the feedback on social media it seems the Paleo Inside-Out Bread is a little bit popular. And more than a little idiot-proof (not one imperfect shot so far!)

Paleo Inside-Out Bread. Photos (clockwise from top right) by @therealfoodie, @jarkakunova, @sherri78 and @foodnjunk.

Paleo Inside-Out Bread. Photos (clockwise from top right) by @therealfoodie, @jarkakunova, @sherri78 and @foodnjunk.

If you haven’t bought the book yet, I figured I’d give you a little taste of things and share the Paleo bread recipe with you. The concept is simple – it sees outside sandwich toppers embedded in the bread. A meal-in-one in every slice merely requiring a smear of butter or some cream cheese smoothed over the top.

Remember: please do share your cooking results from the book…use #IQSforlife so I can find it and regram it! Oh, and if you’re wanting to buy the book, you can do so directly here…

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Paleo Inside-Out Bread

Makes 1 loaf

  • 1 1/2 cups almond meal
  • 3/4 cups arrowroot
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon bicarbonate of soda
  • 5 eggs
  • 1 1/2 teaspoons apple cider vinegar
  • 1 tablespoon finely chopped flat-leaf parsley Read more

My homemade fermented daikon recipe

Posted on February 11th, 2014

I’ve been doing lots of fermenting lately and I’ll be sharing recipes on my site over the coming weeks…But in the meantime, you can read up on why it’s so good for you here. Fermented daikon is one of my favourite ferments. Daikon is a big white radish often found grated raw on Japanese meals; you can find them at Asian grocers, but I’ve also seen them at big supermarkets, too.

Pickled daikon

Fermented daikon on the left there. On the right, my fermented sauerkraut.

This ferment is an easy one to kick off with if you’re wanting to give fermenting a try. It has a bunch of bonuses: it uses an unsexy (and cheap) vegetable; it’s super simple to make (it doesn’t require too much pounding; other veggies can require a lot!); is pretty foolproof; and is super tangy.

homemade fermented daikon

  • 1.5kg of daikon
  • 2 tablespoons of sea salt
  • 4 tablespoons of whey (here’s my directions for making whey; if you don’t have any, use an extra tablespoon of salt)

Grate the daikon (I use a blender with a grater attachment for speed and ease). Make sure you don’t use any “woody” bits…they make the pickle, well, wooden. Combine with the whey and salt in a bowl and pound gently with a wooden device (a meat hammer or a pestle) to release the juice. Place in a small mason jar and press down with the hammer so the juices rise to the surface. DON’T fill to brim because it will expand. I learned Read more