Mango Lemonade Kombucha Gummies

IMAG4285A few weeks ago I shared a blog about my adventures into kombucha making. I will note that I have been intrigued by kombucha for about 8 + years now, but I had a dear friend who made wonderful kombucha. When we moved, though, I had to be a big girl and learn to make my own though.

Always putting a twist on things, I started thinking of how I could use kombucha, beyond the realm of merely sipping on it.

In the past I have made some ice cream (which now I would probably consider it more sorbet-like) with it.

But I had seen some gummies floating around on my pinterest.

Hmmm….

My husband is a fan of gummy bears. He, however, hates kombucha. I can’t even drink it around it, he doesn’t like the smell and frequently makes fun of me for it.

But, what if I flavored the kombucha nicely and paired it with a flavorful, delicious fruit?

Even if he doesn’t like (or even tastes it), it sounded good to me. So I began envision myself snacking on mango kombucha gummies. And my mind began reeling with loads of ideas for flavors.

Cherry because they’re my favorite food. But what if I added vanilla bean? Or lime zest or juice?

What about Pina Colada flavored? Let’s throw in some coconut and pineapple.

What about a strawberry banana.

Ooh or a mixed berry?

Or a strawberry mint?

Or a lemon blueberry?

Do you see how my brain works? Once an idea starts, it just rolls and rolls with more. Sometimes I suffer from too much creativity or ideas. Which isn’t a bad thing, but I do have to really practice editing (especially for my markets, otherwise I would show up with tons of different stuff and the selection would probably be overwhelming for many shoppers).

Anyways, my first adventure into gummies was a mango lemonade. The juice I added to my kombucha was a mango lemonade, which I did a second ferment on for three days. Add some fresh mangoes and lemon juice to the gummy mix and you have a great flavor-packed little bite. Continue reading “Mango Lemonade Kombucha Gummies”

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Adventures in Kombucha

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Sometimes I think it is essential to look the part, to play the part. No?

My rad friends got me this, “But First Kombucha” shirt for Christmas. They’re awesome and totally get me.

So when I wanted to learn the ropes of kombucha, I had to wear the shirt.

This post is about human connection and community as much as it is about kombucha.

I remember when I first met my friend Kate at the market. She had on this cool hat, awesome socks, she was pretty much cool. I could tell right away she was like an earthy soul sister and all around good person. I came to her booth and we went to compliment each other at the same time (me on her general look, and her about my baby pink hair). She was there selling cheese for a farmer, but some how we got talking about kombucha. This was a while ago. Fast forward to me joining the market and Kate carrying kombucha at the market. It was sooooo good. Cherry was favorite because that’s my favorite food. But the market let me not only interact with Kate on a regular basis, but I got to try loads of different flavors. There was strawberry mint and one with turmeric and so many more, I can’t think of all the kinds I’ve tried over the years.

I’ll note that this was before kombucha was easy to find at the store.

But Kate stopped doing the market at the end of the summer………………..

And I moved to Champaign……………………

I didn’t want to pay a small fortune for a bottle of kombucha at the store. Plus I am very much one of those self-sufficient types and I have wanted (even before my first encounter with Kate) to make kombucha.

I was intimidated to make it, though, because reading on the internet makes it scary, I feel, and there can be a lot of horror stories.

And I always had Kate, but then I was on my own, and the time was right to learn for myself. Because why not learn from someone who’s been doing it for a long time, with no troubles? So I messaged Kate and scheduled something. I also invited my girl Crystal from church, because we talked about kombucha, farming and more the first time we met. I knew she would love it.

So we set off with our glass jars, ready to learn and see for ourselves.

I cannot even put into words our little adventures. It is more than kombucha. There is a reason I love farmer’s markets. Why I’ve visited farms in the past. Why it’s an integral part of the future I see myself in.

Kate and Jason live on a little slice of heaven. We pull up and they have grass-fed dairy cows chilling in their front yard. You can see all of Jason’s hives in the back yard. Further away their are chickens. And in the woods are hundreds of logs ready to grow mushroom. We drove for miles surrounded by traditional corn and wheat fields to this oasis of life. There are gardens. There are trees. It’s quiet and peaceful and perfect.

Besides this, however, are the people. I love markets because of the connection factor. Not just making a connection to my food (okay this is the person growing, baking, making, etc. my food), but the person behind it. That is something in this society. In a society, where frankly I think we are distracted and numb to our own lives, I think this matters. In a time of technology, where you see sad photos of us stooped over our phones. Of a family or friends sitting in the same room, utterly engrossed in another reality.

So true human connection matters to me. It should matter to us all. Having conversations, real ones with eye contact, interaction, listening, engagement, is beautiful. I get a high leaving the markets in the summer after meeting and interacting with new people all morning. Continue reading “Adventures in Kombucha”

Strawberry Kombucha Ice Cream

007I have been playing with ice cream recipes lately, this is probably my own personal favorite. Whereas the others were creamy and decadent, this was absolutely light and refreshing. Do you know what kombucha is? Through the Weston A. Price I came to learn about the benefits of fermented to food. Traditionally they were used to preserve foods, but there are more benefits. They often make food more nutritious, increasing the nutritional value. Take fermented dairy too. Kefirs and dairy are actually easier to digest for many than dairy (keep in mind I am a believer in raw dairy from grass-fed cows). What I believe i a great asset to fermented foods are that they act like a probiotic, promoting the good bacteria in your gut (flora). Good flora promotes good immunity and good health. Kombucha then is a fermented tea. For this recipe I got a raw kombucha, but you can certainly make your own (which I intend on doing, I just wanted to experiment first and I was so pleased with the results I had to share right away).

Strawberry Kombucha Ice Cream

  • 1 cup Kombucha
  • 1 cup coconut milk
  • 2 tsp vanilla
  • 1/4 cup raw honey
  • 1 cup sliced strawberries

To Make: Process all the ingredients. Freeze in a glass dish for several hours or overnight. Run through the food processor to make it nice and smooth. Serve!