‘Kombucha’ Fermented Pro-biotic Ice Tea
Nothing quenches thirst quite like Kombucha!
I came into contact with this strange looking effervescent drink at my friend Debbi’s house, who presented it to me ice cold, on a hot summers day. It tasted like Cider, yet less sweet, slightly tart, but hugely refreshing!
I literally felt like I was detoxing the minute I drank it. Her batch was made from green tea and English tea and my quite clean liver (I thought) was given a jumpstart.
Oh and if you want to be regular, drink Kombucha. Why? Because it is packed with good flora to heal your gut.
So how is it made? Quite simple, a “mushroom” (resembling a UFO/CD) called a “scoby” is placed into sweetened cooled tea for a week. English, rooibos, green, chamomile, Moringa to name a few can be used to make this lovely infused brew.
The health benefits are tremendous. It’s been around for more than 2,000 years and is known to prevent and fight cancer, arthritis and other degenerative diseases. It promotes joint health, boosts the immune system and aids digestion. Because it’s naturally fermented with a living colony of bacteria and yeast, Kombucha is a probiotic beverage. This fights candida (harmful yeast) overgrowth and helps with mental clarity and mood stability. It even reduces and relieves the symptoms of fibromyalgia, depression and anxiety.
We all crave a carbonated drink from time to time and Kombucha is the answer to this craving naturally!
The good news! I have a batch of scobi’s up for grabs, at the fantastic price of R100 which will give you 3.5 liters of Kombucha weekly. Perfect to have an ice-tea around the dinner table. A live pro-biotic for the whole family. And it’s so easy to make!
Contact me on: nutritiousnuggets.wordpress.com http://www.facebook.com/TheNutritiousnuggetsCompany or call me on: 083 445 4690 to place your order.
Here is a step by step recipe of how to become a Kombucha queen!
HOW TO MAKE KOMBUCHA
3.5 LITERS WATER
8 TEABAGS
(ROOIBOS/GREEN/CEYLON/MORINGA TEA)
1 CUP SUGAR (BROWN OR WHITE)
INSTRUCTIONS:
• BRING TEA TO BOIL. ADD SUGAR. STIRR TILL DISSOLVED
• COOL COMPLETELY, THEN ADD SCOBY.
• LEAVE FOR 7 DAYS IN A GLASS/CERAMIC JAR/JUG
• COVER TOP OFF JAR/JUG WITH CHEESECLOTH WITH ELASTIC AROUND IT TO ‘BREATHE’
• DECANT INTO SEALABLE GLASS BOTTLES & ADD BERRIES/DRIED FRUIT/LEMON, CINNAMON STICK, VANILLA POD (OPTIONAL FOR EXTRA FLAVOUR)
• REMOVE FLAVOURANT
• SHELVE FOR 10 DAYS IN FRIDGE IN GLASS BOTTLE
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