Homemade Raspberry Kombucha

Friday, December 12, 2016 - 3:21PM - My sweet co-worker gave me a 'scoby' in a "starter kombucha bottle", and I became a Kombucha Mom! Exciting news!!

The 'scoby', who is already a mom herself, has since been giving birth to a couple of new scobies. As soon as the "starter kombucha" started tasting like kombucha, I started another bottle of kombucha for First Fermentation.* The "starter kombucha" was transferred to a couple of regular bottles for Second Fermentation** with raspberries.

Monday, December 26, 2016 - A Homemade Raspberry Kombucha was born! My first creation!!

Kombucha brewing is not simple, but you just need to do a fair amount of research and do it right. It just takes practice, and it will become simple then. :)

I will explain what I discovered "HOW TO" in my own simple words...

 

WHAT YOU NEED (TOOLS, etc.):

- A scoby (You can get one from your friend, buy online or find a baby scoby in a Kombucha drink you buy at stores)

- 1 gallon glass jar (If you can't get one, get a 1/2 gallon or smaller and make sure to change the 'ratio' of the kombucha recipe below↓)

- Wooden spoon (to stir or stick in the kombucha bottle; avoid metal or plastic utensils - scoby will eat them!)

- Rubber gloves (you can also wash your hands really well - to stick your hands in kombucha bottle or touch scobies.)

- Paper towel & Rubber band (to cover the kombucha bottle; scobies need to 'breathe' during First Fermentation* )



BASIC KOMBUCHA RECIPE (INCREDIENTS):

- 1 gallon distilled water

- 1oz. caffeinated tea (black, white, green or oolong...; 8 'tea bags' for 1 gallon jar) Don't use 'flavored tea!'

- 1 cup raw cane sugar

- A scoby :)



Fore more information, I find this following page really useful! → LION HEART KOMBUCHA BREWING RECIPE



DIRECTION:

(*FIRST MERMENTATION):

1) Brew tea for 15 min. Turn off heat, add sugar and stir it to dissolve. Wait for the tea to cool off.

2) Pour the cooled tea in the glass jar, add a scoby. Add a starter kombucha (I used GT's Original Kombucha)

3) Cover the jar with papertowel & rubber band. Store it in a dark place . Best temperature is 70°F to 90°F . Wait for 1-3 weeks. (Takes longer in cold winter.) Try tasting it from time to time (use wooden spoon and pour kombucha into another cup for tasting, no double-dipping!)

(**SECOND FERMENTATION):

4) When the kombucha tastes like kombucha (not too sugary sweet, but kombucha sweet and not too vinegary), it's time to transfer the content into bottles. You can add fruits or fruit juice at this point. In 2-3 days, it's perfect time to drink!

For more detailed direction on HOW TO, the following YouTube Video is really helpful! → HOW TO MAKE KOMBUCHA FIRST AND SECOND FERMENTATION BY BLAKE KIRBY



Happy Brewing!

Christmas Wreath Smoothie Bowl

Good Mornin'~! Waking up to share the Christmas spirit with a little "Christmas Wreath Smoothie Bowl." :)

INGREDIENTS(1 serving):

Smoothie ---
2 Bananas
2 teaspoonful of kale juice (I also used red grapes in the juice)
A spoonful of almond milk

Toppings (Kale Wreath) ---
Wavy part of kale leaves
Pomegranate
Coconut flakes

DIRECTION:

Make a smoothie and decorate! <3

Happy Holidays!

Berry Matcha Smoothie Bowl

G'mornin' Sunshine Faces! <3

This morning, I made a smoothie bowl with matcha and berries. Smoothie bowls have been very popular, and there are so many beautiful creations online. So delicious-looking! Here's my first attempt at better presentation of my breakfast smoothie bowl! (Usually, I just throw the ingredients in my smoothie bowls.)  A hot cup of black cohosh root tea to go with. Yum! 😋

INGREDIENTS(1 small serving):

Smoothie --- 

2 bananas

a bit of almond milk

1 teaspoonful of matcha powder

Toppings ---

Handful of blueberries and raspberries

sprinkle of coconut flakes and granola (sliced almonds/dried fruits/oats --- Just use the granola cereal)

DIRECTION:

Blend the smoothie ingredients. Have fun with decorating the smoothie bowl with toppings! A hot cup of tea goes well with it, too. Happy morning!! 😊

Oh So Green Melon Salad

Since I started my "green diet" five years ago, I think I developed a "green heart" for anything green! So, sometimes, I'm overjoyed to express my love fore green by using just green-colored food. 😄

Here's my "Oh So Green Melon Salad!" 

Super Breezy-Easy to make! Just mix the ingredients below ↓

INGREDIENTS:

Melon (Thinly-Sliced), Arugula and Pistachio (Crushed) 

DRESSING:

Matcha Powder, Grape Seed Oil and Balsamic Vinegar (or Apple Cider Vinegar for brighter green color)

Melon's sweetness takes away the bitterness of arugula. Matcha's calming scent adds to the arugula's own. You can use olive oil, but its strong scent can crash with the others. So, I used grape seed oil instead. 

It's a subtle presentation of greenness. It's FUN! Have a wonderful day, and fun with food, too!😊

Tri-Color "Veggie Noodle" Ramen

Hello~! Today, I made a trip-color "veggie noodle" ramen to feel warmer triple times!!!

INGREDIENTS:

Zucchini, Carrot and Yellow Squash (for Tri-Color Veggie Noodle)

(Baby) portabella, (baby) spinach, ginger, Nori and white sesame (for toppings)

Veggie ends and Chickpea miso (for soup)



DIRECTION:

1. Make tri-color veggie noodles with a spiralizer. (Keep the veggie ends, and use them as soup stock)

2. Steam the spinach. Squeeze the steamed leaves tight and cut them to edible-size chunks. (Keep the squeezed-out "spinach water" as well as the water used to steam the spinach. They can be used in the ramen soup, unless you don't want to mix the "color" in your soup.)

3. Boil medium-hot water, and pour in the veggie ends. (Add the "spinach water" in (2) if you don't mind the mixed color in your soup. I added it, because it's nutritious!)  

4. Pour in the Tri-Color Veggie Noodles in the above med-hot soup. Wait till the noodles get a little tender, and take them out. Keep the noodles in the serving bowl you'll be eating out of.

5. Add chickpea miso in the med-hot soup, if you like Miso Ramen. You can also just use the clear-based soup you just made.

6. Pour in the soup into the serving bowl with Tri-Color Veggie Noodle. Add toppings. Serve the dish. :)

Keep warm and enjoy the day! <3

G'Mornin' Sunshine!! CELERY Juice Straight up!!

G'Mornin', Sunshine!!

Here's CELERY Juice Straight up! Not only does it have full of vitamins, it tastes SoOooo Good!!  Surprise! ;)

[CELERY Benefits]

- Detoxing, calming, anti-inflammatory among others!

Enjoy Sunshine Sunday! <3

Raw Pumpkin Cupcakes

Happy Thanksgiving~!!

Yesterday, I experimented to make a "raw" version of "pumpkin cupcakes," and it was a success!

Here is the recipe:

(First, prepare a Food Processor, Electric Hand Mixer, Mixing Bowl, Mini-Cupcake Pan, Mini-Cupcake Liners and a ziplock bag among other standard cooking gear.)


INCGREDIENTS

(for Pie Crust)

1.5 Cup raw almonds
1 Cup Dates
A bit of coconut oil
A sprinkle of pumpkin spice, nutmeg or cinnamon

(for Frosting)

1 Small "pie pumpkin"
1 Can of chilled coconut milk (Don't use the "lite" because it won't whip. Details in (1) of DIRECTION below)
A sprinkle of coconut flakes (Adjust amount to your liking)
A couple of spoonful of Kuzu Root Powder
A sprinkle of pumpkin spice, nutmeg or cinnamon


DIRECTION

1) Preparation starts the day before with a can of coconut milk. Turn the can upside down and place it in the refrigerator overnight. Put it in the freezer for an hour or so before using.

2) Mix the "Pie Crust" ingredients in a food processor until they are moldable.

3) Put the above mixed ingredients into mini-cupcake liners that are placed in the mini-cupcake pans. PRESS THEM HARD into the molds.

4) Cut the pie pumpkin into small pieces, steam them and peel off the skin.

5) Mix the steamed pumpkin in the food processor.

6) Take the can of chilled coconut milk out of the fridge/freezer, and open the can from the TOP. The solid coconut milk is now on top and the coconut oil is on the bottom. (Can use the coconut oil in smoothies!) Take the coconut milk out, and whip it with the electric hand mixer in a mixing bowl.

7) Add the blended pumpkin to the mixing bowl in (6)

8) Add the coconut flakes and kudzu root powder* to the whipped coconut milk in (6). Creamy frosting is now made! (*Kuzu powder helps keep the frosting in good shape)

9) Pour the above (8) frosting in a ziplock bag, cut a small hole on one corner (You can get an "icing tip" for pretty-looking frosting!)

10) Place the cupcake pie crusts on the serving plate. Pour the frosting on top. sprinkle some coconut flakes and nutmeg (or cinnamon / pumpkin spice), and serve! :)))

Have a warm, peaceful and healthy Thanksgiving!  Prayers <3

Detox Summer Woes w/ 3-Day Juice Fast!

The end of summer is near, and it's a good time to do your juice cleansing! This time, I got my juice from a local juice store, because I won a "juice fast" as an auction prize to benefit a local theater company. As soon as I saw that on auction item list, I bid on it, as you can imagine. :)

Here's the set all in mason jars!!! Beauty!!!

Are YOU ready to detox summer woes? ;)

Cheers!!! <3

Berry-made Ladybugs will bring delight and happiness!!

Happy Sunday, everyone! 

Do you know what "ladybugs" signify? --- They are the symbol of "(lady)luck." When ladybugs fly into your life, make your wish known to them. Higher goals and new heights are now possible. Ladybugs will bring you delight and happiness! Leave your worries behind, and let things flow at nature's pace. 

So, here's my easy-breezy recipe to bring delight and happiness on your plate - a "Berry-made Ladybugs!!!" 

INGREDIENTS:

Strawberries, Blueberries and Blackberries.

SAUCE:

Honey and Cacao powder.

PROPS:

- Thyme stems (for "antenna) 

- Toothpick (to poke holes for black spots)

DIRECTION:

Cut the strawberry half and carve out the leaf part. (Blueberry "head" fits in there)

Pick out 6 blackberry pieces (to make "black spots")

Using the toothpick, poke out 6 small holes to fit the blackberry pieces in.  (Make the hole deeper if you want to flatten the black spots.)

Stick the thyme-stem antenna into a blueberry head. Then,  paste the head on to the strawberry body, using the honey-glue.

Here it is! Delight and Happiness right here ON YOUR PLATE!!  Make a wish before you eat 'em! ;)

Have a Wonderful Week!! <3 xoxo

"Chilled" Spicy-Miso Cucumber Noodle (Easy-Breezy version)

Happy Summer, everyone!

Here's one "chilled" and "easy-breezy" dish to cool off from the hot and humid weather.

"Chilled" Spicy-Miso Cucumber Noodle

Ingredients:

Cucumber, cherry tomatoes and white sesame seeds.

Sauce:

Natty-Miso (any miso would do), cayenne pepper, garlic, ginger and cold-pressed extra virgin olive oil.


Serve chilled!  Enjoy summer! <3

Have a Berry Happy Fourth!

Here's wishing you a "Berry Happy Fourth!" <3 <3 <3

This year, I made a super-easy dish. Good for parties. I had this "easy recipe" idea, because I was going to travel to celebrate the Fourth with my close friends, and I needed something that wouldn't require much preparation or equipments. (Traveling 'light' was the idea!)  There was a change of plan, so I ended up not traveling, but why not make it anyway, right? :)

Ingredients:

Blueberries, raspberries, strawberries and a 'special appearance' by cauliflowers! 

(You can replace cauliflowers with any 'white' food like coconuts!)

Direction:

You need a rectangular container (for flag shape). Place the whole package blueberries.

You basically place the ingredients in the pattern of the flag, but for strawberries, give an extra  'height.' (See above picture.)

Here you go! Super Easy and Healthy "Fourth of July" recipe!  

Have a Berry Happy Fourth!  <3 <3 <3

Raw Cacao Banana Smoothie

Ending my four-day juice fast yesterday, this morning started with a Raw Cacao Banana Smoothie and Green Juice (Kale and Red Grapes). Easing back into solid food with smoothies.

Sometimes, I make my smoothies rather "rich" in texture almost like a pudding so that I can feel I'm actually eating a meal and not "drinking" a meal.  Yes, I used a spoon to "eat" my smoothie! ;p

Ingredients:

(2 servings)

5 Bananas (to thicken the smoothie. If you want to make a pudding, use an "avocado")

1 spoonful of Cacao Powder

1/4 cup (or less if you want richer smoothie) Almond Milk

Direction:

Blend the above ingredients and add any toppings you like. I added Strawberries and Blueberries. <3

Have a wonderful day! :)

Cooling Cucumber-Green Fruity Juice

Happy Summer! Cooling off with "Cucumber-Green Fruity Juice!"

Ingredients:

1 Cucumber

1 Green Pear

1 Kiwi

1 small bunch of Green Grapes

Squeezed Lime Juice (1/4 lime)

Direction:

Juice the above fruits and cucumber. (I used all organic fruits and cucumber, so I left the nutritious "skin" on.)  Add squeezed lime juice. Serve! <3

Enjoy the cool summer with juicing! Cheers! :)

Hello Summer ~~~!! Cheers!! (Back To The Basics with "Pink Juice!")

Summer is here! Time to start off with a nice juice fast. Cleansing "toxins" out of my system.

Usually, I go for 3-4 days. Not sure how long this time. Could be just a day, the usual 3-4 days or even a week. I will feel it in my body when it's the right time.

Always good to go "Back To The Basics!"  Feel good!

Here's this morning's refreshing "Pink Juice!" (watermelon, melon, cantaloupe and pineapple)

Cheers~~~!!! ;)

Banana Sushi "Caterpillar Roll"

Spring is caterpillar season!  So, I got inspired to make a "Caterpillar Roll" sushi with banana & avocado for an early morning dessert! <3

YOU NEED:

1 Banana
1/2 Avocado
Crushed nuts ( I used roasted almonds and crushed them in food processor)
2 small blueberries (for eyes)
Thyme stems (for antennae)
Squeezed lemon juice (to keep the "caterpillar" from discoloring and to bring out the flavor in the Sauce)


SAUCE (substitute for "eel sauce"):

Honey, cacao powder and cinnamon  (you need a plastic squeeze bottle)



DIRECTION:

1. Pour lemon juice on banana first. Slice a halved avocado into thin pieces, and push it to lie flat. Soup the sliced avocado with a knife and place it on the peeled banana.

2. Use the plastic wrap to press the avocado pieces onto the banana so that they would stay stuck   together nicely.  Pour lemon juice on avocado after unwrapped.

3. Put the blueberry eyes (with "honey glue") on the caterpillar face, and stick the thyme stem antennae onto the caterpillar head.  Sprinkle the crushed nuts and decorate the "caterpillar" with the sweet sauce.

Nice and healthy "dessert sushi!"  :)

Enjoy your day! <3

Carrot-Ginger Miso "Zucchini" Ramen!

Although it's springtime and getting warmer, it could still get chilly at times. So, I made myself a nice, warm bowl of "Zucchini" Noodle Soup with Carrot-Ginger Miso! This is, by far, my most favorite creation of my own! <3

Here's how...

- First, you Need a "Spiralizer" to turn a Zucchini into a Ramen Noodle!

Ingredients (for 1 serving):

- 1 "spiralized" Zucchini (instead of yellow "ramen" noodle)

Toppings:

- A small amount of thinly-sliced Kale (instead of "wakame" seaweed)

- A few slices of a Cremini Mushroom (instead of pork slices. You can use whatever mushrooms)

- A couple of pieces of Nori (dry seaweed)

- A small amount of thinly-sliced carrot

Soup/Broth:

- Veggie ends and skins (I used the veggie ends I kept in the freezer & peeled-off zucchini skin and    carrot ends)

- Juiced Carrots (I used a whole bag)

- Juiced Ginger (I used 1/3. You can also "grate" the ginger instead. I juiced my ginger and carrots for a "clear broth")

- White Miso

DIRECTION:

1. Peel off the green skin part of a zucchini. (Save the skin for a broth)

2. Use the juicer to juice carrots and ginger. Set aside.

3. Make a soup/ broth. Add 1.5 cup of water in a saucepan. Bring it to a boil. Throw in the veggie ends (I had them in a freezer), carrot ends and zucchini skins. When you see a little color, from the veggies, in the boiling water, you can take out the veggie ends and skins. Bring the heat to a Medium-Low.

4. Add juiced carrots and ginger to the above broth. Add a large spoonful of White Miso. (You can adjust the quantity of juice and miso to your liking)

5. Add the spiraled Zucchini! Cook it till it softens to turn "noodle-like." (You see the zucchini absorb the soup and colored)

6. Pour the Zucchini noodle and soup into a serving bowl. Add the toppings. Serve! <3

Enjoy & Keep warm! xoxo

"Deviled Avocado" in a Cucumber Cup

"Deviled Avocado" is the raw vegan alternative to "Deviled Eggs"... in a cucumber cup!!

Ingredients:

1-2 Avocado
1 Cucumber
Celery

Seasonings:

Sea Salt, Black Pepper, Paprika and balsamic vinegar (optional)

Direction:

1. Mash 1-2 avocado and season it with sea salt and black pepper.

2.  Peel a cucumber* (leave a little green for color) and cut it to small equal pieces.  Carve them to make "cups." Rub in a little sea salt onto the cucumber cups to bring out the flavor of a cucumber. You can also add a drip of balsamic vinegar into a cup. (*You can keep the cucumber pulp for juicing or veggie soup stock.)

3. Put the mashed avocado into the cups. Sprinkle diced celery pieces. Finish with a sprinkle of paprika!

Enjoy! 

Healthy-Happy EASTER EGGS!!!!

Healthy-Happy Easter Eggs!!!!

Eggs: Blend cashew, bit of coconut oil and honey in food processor until moldable. Use cacao, acai, green tea and coconut powders for colors.

Nest: Dip organic pretzels in dark chocolate with sea salt.

(p.s.) Ate the bunny I made before the shoot. ;)

Creation on March 31, 2013

Cherry Tomato Mini-Skewers

Here's an easy appetizer recipe for parties - Cherry Tomato Mini-Skewers!

You Need:

1 Box of Cherry Tomatoes

2 Golden Beets (Steamed)

Toothpicks

For dressing:

Grated Ginger, Lemon Juice and  Fresh Basil (I used dry basil in this one. Fresh is much preferred)

Direction:

Get a cap like this that fits the size of a cherry tomato when cut in half. You will need the golden beet (or anything you want to sandwich with the cherry tomato) to fit this shape.

Just like the picture here.

Put together with a toothpick.

Serve with any dressing you like. In this, I used grated ginger, basil and lemon juice. Enjoy & Have fun! :)