Tag Archives: Homemade

Toby the SCOBY on the move

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It has been 14 days since Toby the SCOBY joined his new habitat and today was officially moving day…well, in a way.  Today we made a new batch of tea for Toby to work his magic in.  We transferred our fresh kombucha to dark colored growlers so that it spend the next couple of weeks fermenting more and getting it’s fizzies, just in time for Christmas.  We were very impressed as Toby has been growing well and our  batch of kombucha smells wonderful.

New batch of tea.

New batch of tea.

 

Our very first batch of kombucha that Toby helped make in the bottles and ready to rest for a couple of weeks.

Our very first batch of kombucha that Toby helped make in the bottles and ready to rest for a couple of weeks.

 

Toby the SCOBY in his new batch of tea.  The smaller is our original SCOBY and the two larger rings are how much Toby has grown.

Toby the SCOBY in his new batch of tea. The smaller is our original SCOBY and the two larger rings are how much Toby has grown.

 

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Toby the SCOBY all tucked in and ready to spend the next couple of weeks relaxing in his cupboard.

Toby the SCOBY all tucked in and ready to spend the next couple of weeks relaxing in his cupboard.

 

 

 

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Toby the SCOBY day 7

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It has been 7 days since Toby moved into his new habitat and so far he is looking very comfortable.

It has been 7 days since Toby moved into his new habitat and so far he is looking very comfortable.

 

Toby is starting to grow.

Toby is starting to grow.

 

The creamy/cloudy looking layer is Toby growing...which is exactly what we want to see.

The creamy/cloudy looking layer is Toby growing…which is exactly what we want to see.

 

In this photo you can see the thick yellowish area which is our original SCOBY and the thin milky looking layer which is our SCOBY Toby growing.

In this photo you can see the thick yellowish area which is our original SCOBY and the thin milky looking layer which is our SCOBY Toby growing.

 

At this point Toby has been in his new habitat for 7 days.  Toby needs to be in there for 8-15 days, so we will check in on him again in a week and see how all is going.

At this point Toby has been in his new habitat for 7 days. Toby needs to be in there for 8-15 days, so we will check in on him again in a week and see how all is going.

 

 

 

 

 

Toby the SCOBY

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One of our favorite things in the world is Kombucha.  We love it because not only is it tasty, but also has a lot of wonderful health benefits.  Kombucha has probiotics, is an immune builder, aids in digestion, improves brain function, detoxifies, helps remove heavy metals from our systems, balances internal pH, promotes healthy joints and has theanine which helps ease stress by increasing seratonin levels…just to name a few of Kombucha’s benefits.

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Recently we have been researching how to make out own Kombucha.  One of our favorite Kombucha suppliers is Kombucha Mama out of Bend, Oregon.  Kombucha Mama has a great website with a ton of information (if you are ever in the Bend area you can also stop in and their staff is very knowledgeable and helpful—I give them 5 stars).  The following is a link to Kombucha Mama’s How to Make Kombucha page:  http://www.kombuchamama.com/brew-class .  From all of the different websites we research, we found this one the most user friendly, especially for first-timers.

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Yesterday we went and adopted an wonderfully healthy SCOBY that we lovingly have named Toby.  Today we prepped our tea and let Toby join his new living habitat (for the next 8-15 days).  So far Toby looks very happy and healthy and is relaxing in a quiet, dust free cupboard.  We will be keeping a close eye on in and posting updates.  Here’s hoping that our first adventure in homemade Kombucha turns out to be a tasty one…we will find out on Christmas as that is when our whole Kombucha making process should be complete.

Easy “Cheesy” Cauliflower

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Today for lunch I was craving cauliflower and all we had was a frozen bag of it.  This made my wheels start turning…not very fast, but I did come up with a plan.  I took the frozen bag of cauliflower and emptied it into a large bowl and poured hot water over it.  A couple of minutes later I drained all of the water and tried to make sure the cauliflower was pretty dry.  I then put the cauliflower back in the bowl, drizzled it with EVOO (probably about 1 tablespoon all together) and then added some flavor. I then added 1 teaspoon sea salt, 1/2 tsp fresh ground black pepper and 1 teaspoon ground garlic (these are my best guesses on the amounts as I did not measure, but I would recommend doing it to flavor and everyone has different taste buds).  I stirred everything together and then added about 3 tablespoons of nutritional yeast…and stirred some more making sure I had a nice even coverage of flavor on the cauliflower.  I then put the cauliflower on a flat baking pan and put it in my oven which was pre-heated to 375 degrees.  Due to being hungry I only baked for about 12 minutes, but would say that you could bake anywhere from 12-17 minutes, depending on the amount of “roasty-ness” you want.  This was a wonderful, healthy, “cheesy” cauliflower side dish that our family will be having again (many more times!).  Enjoy 🙂

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If you want to kick the recipe up a notch or two a touch of cayenne would be wonderful (we will be doing this next time I make “cheesy” cauliflower).

Vegan Brownies x 2

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A few days ago I did my first ever experiment in making vegan brownies…husband and I both loved them, but I wasn’t sure about sharing the recipe and thought to myself “I can do better.”  Today I tried yet another vegan brownie experiment and decided that I would share both recipes, even though I only took pictures of one 😉  Hope you enjoy!

Vegan Brownies Experiment #1

2 tbsp Chia seed

6 tbsp of water

Combine in small bowl and let sit for about 10 minutes.

In a mixing bowl combine:

3/4 cup unsweetened cocoa

1 1/4 tsp baking powder

1 tsp sea salt

1 tsp pure vanilla extract

1/2 cup olive oil

1/3 cup agave nectar

1/3 cup organic unbleached sugar

1 cup unbleached white whole wheat flour

Chia mixture

Once everything is mixed together the brownie batter will be very thick.  Pre-heat oven to 350 degrees.  Press brownie batter into a 9×9 prepared glass pan (metal would work too, I just used glass), making sure it is evenly pressed into pan.  Bake for 15 minutes.  Let cool and then enjoy.  Makes a rich, denser brownie.

 

Vegan Brownies Experiment #2

2 tbsp Chia seed

7 tbsp of water

Combine in small bowl and let sit for about 10 minutes.

In a mixing bowl combine:

1/2 cup unsweetened cocoa

1 tsp baking powder

1/2 tsp baking soda

1 tsp pure vanilla extract

1/2 cup packed organic brown sugar

3 tbsp whole ground flaxseed meal

1/2 cup silken tofu

1/3 cup olive oil

1/3 cup unsweetened coconut milk

2/3 cup unbleached white whole wheat flour

Chia mixture

Once everything is mixed together the brownie batter will be thick, but not nearly as this as experiment #1’s.  Pre-heat oven to 350 degrees.  Pour & spread brownie batter into a 9×9 prepared glass pan (metal would work too, I just used glass).  Bake for 25 minutes.  Let cool and then enjoy.  Makes an lighter more airy brownie that isn’t as rich in flavor.

 

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Nutty Oatmeal Cookies

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Nutty Oatmeal Cookies

2 eggs

1/2 cup packed brown sugar

1/4 cup milled golden flax

2 tbsp wheat germ

3 tbsp olive oil

2 tbsp honey

1 1/2 tsp baking soda

1 tsp vanilla

1/4 cup chopped walnuts

3/4 cup quick oats

1/2 tsp nutmeg

1/2 tsp roasted Saigon cinnamon

1 tbsp raw/plain sesame seeds

1 cup unbleached white whole wheat flour

Pre-heat oven to 350 degrees.  Combine all ingredients and drop by spoonful onto lightly greased cookie sheet.  Bake at 350 degrees for 7-8 minutes.  Recipe makes 2 dozen cookies.

Nutrition Facts
Serving Size 22 g
Amount Per Serving
Calories

84
Calories from Fat

33
% Daily Value*
Total Fat

3.6g
6%
TransFat

0.0g
Cholesterol

14mg
5%
Sodium

86mg
4%
Total Carbohydrates

11.1g
4%
Dietary Fiber

1.0g
4%
Sugars

4.5g
Protein

2.2g
Vitamin A   0% Vitamin C 0%
Calcium 1% Iron 4%
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

Not-Your-Usual Coffee Cake

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In December of last year I cut caffeine out of my daily routine…all caffeine.  Yes, this was torture and I do feel like a crazy person for doing it.  It only took about a week and I no longer missed the caffeine, but I sure did miss the coffee as it is a flavor that I have loved since childhood (nips were one of my favorite candies).  In my need to have the coffee flavor I so longed for I purchased some decaf instant coffee, not great but does the job (it does contain a tiny amount of caffeine, but considering that I have about a cup a week I still consider myself caffiene free).  With the instant coffee and the amount of time I spend experimenting with different recipes in the kitchen I decided that they needed to go hand in hand.  I have posted a couple of recipes that were cookies that had instant coffee in them, but last night cake was in the craving-zone, so here is the recipe I came up with…wasn’t 100% sure if I liked it when I tried the cake warm, but today when it was nice and cool the coffee flavor was fantastic and I LOVED it…hope you do too.

Not-Your-Usual Coffee Cake

2 eggs

1/3 cup ricotta cheese

3 tbsp olive oil

1/3 cup honey

1/4 cup organic sugar

3 tbsp instant coffee

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp vanilla

3/4 cup unbleached white wheat flour

Combine in the order listed. Pre-heat oven to 350 degrees.  Place cake mixture in 9×9 prepared cake pan (I used a glass one).  Bake at 350 degrees for 22-24 minutes.  Cake is wonderful, moist and full of coffee flavor…makes me smile just thinking about it, plus makes me want to go and sneak another little piece 😉