Chef Suzi will be appearing on WRC TV in Washington D.C. with delicious Valentine’s Day plant based fondue recipes. She will post the recipes soon! Download the their APP to watch live!
There comes a time for every health-loving vegan, every trend-loving hipster, and every ferment-loving culture-fiend, when it’s time to learn to make kombucha. And why not? Buying it retail is upwards of $5 a bottle, produces a fair amount of single-use package waste, and sometimes the flavor choices are…questionable. Preparing your own kombucha can be a little addictive, especially since the basics are easy to master, and a virtually endless amount of tweaking and flavor combinations can radically alter the outcome! It’s such a rewarding practice that you’ll probably be making your own by the gallon every month in no time!
This recipe uses a combination of ceylon and sencha with organic sugar and will have 2 ferments over the next 20 days! Basic recipes below, look for amazing flavor recipes in PART 2!
Perhaps you have an easy Sunday, or perhaps you’re having a formal afternoon tea party. In either case, some muffins are a great idea. Often we find muffins are too bland, or too dense, and when you go into veganizing or wheat-free options the moisture and bready texture seems to suffer along with it. We have you covered- sweet, moist, tart, doesn’t fall apart… but isn’t like biting into a sponge. Please note: SPELT flour is used, making them wheat free (debatable) but NOT gluten free. Feel free to substitute your favourite GF flour mix, but you may want to add in some hearty flours like a coconut to give you some stronger textures.
Preheat to 325 degrees, and set aside 3/4 cup of frozen berries (we use a mix of raspberries and blueberries, but any will do at about that size). See that picture? That’s why frozen, reduce the hollow space around the berries, while keeping them moist and full of flavor. Save some money, get peak season (ie better nutrition), and they’ll keep until you need ’em.