Today was the day to refresh the Kombucha and the Jun. Both are fermented teas. The Kombucha is black tea sweetened with castor sugar which the SCOBY ferments creating a healthy, slightly effervescent drink with probiotics. The Jun is similar, using green tea rather than black and honey rather than sugar. I believe that the SCOBY (symbiotic culture of bacteria and yeasts) is also composed of slightly different varieties and the two do not seem to be interchangeable – when I tried to use a Kombucha SCOBY with tea sweetened with honey it grew mold.
7/22: Kombucha Continuous Brew
7/22: Jun Continuous Brew
I found a cracked coconut this afternoon at the Grocery Outlet marked down to 25¢. After looking around on Google for a little while I decided to try making coconut milk with it. It was fairly easy and really quite fun.
- Crack open coconut.
- Use a table knife to separate the flesh from the shell.
- Peel off the dark skin using a knife or veg peeler (mine was too dull)
- Cut into small slices or pieces and place half in the blender with 1 cup water from the tea kettle. Blend until no chunks show in the blender container (This took a couple of minutes with my Kitchenaid blender).
- Pour into a fine sieve and repeat with the rest of the coconut.
- Take small handfuls of the coconut from the sieve and squeeze to release more milk. Place the coconut meat onto a sheet pan to dry for a couple of days.
I ended up with a sheet pan full of unsweetened, shredded coconut and a pint of coconut milk. All of this for only a quarter.
Click here for great ideas from across the web at the Barn Hop
4 cups rolled oats
1 1/2 cups walnut pieces
1 cup shredded coconut
1/2 teaspoon salt
zest of two oranges
1/3 cup butter
1/6 cup agave maple syrup
1/6 cup tangarine honey
1/3 cup of orange juice
Preheat the oven to 350 degrees
Combine the oats, walnuts, coconut, salt, and orange zest in a large bowl. Heat the butter in a saucepan over and stir in the syrup, honey and juice. Pour the mixture over the oat mixture and stir until everything is well coated. Divide the mixture equally between the two silpat-lined baking sheets and spread into a thin layer.
Bake, stirring occasionally, for 35 to 45 minutes, until the granola is toasty and golden.
Let the granola cool completely and store in an airtight container.
I’ve always been okay with eating oatmeal, but I’ve never loved it. Today, I fell in love. I followed the recipe at Kath Eats Real Food. This is the creamiest, most flavorful and delicious oatmeal I have ever had.
1/2 cup skim milk
1/2 cup water
1/2 cup oats
3/4 banana – sliced
Combine the ingredients in a pot and bring to a boil, reduce the heat and simmer 4-5 minutes or until the liquid is absorbed. During the cooking, stir like crazy to break up the bananas and make everything creamy.
Remove from the heat and add 1/2 teaspoon vanilla extract.
Divide into two bowls and, to each, add 1 teaspoon light brown sugar and a tablespoon of peanut butter.
I think I’m going to try to add more fresh fruits and vegetables to my diet next year. These smoothies that I read about at Marcus Samuelsson’s website look like a great way to start.
• 1-2 bananas
• frozen peaches
• frozen mango
• a couple handfuls of spinach
• ice (if desired)
Add enough water to blend and enjoy, that’s it