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Kombucha for ALL

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!

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Homemade Plant-Milk, Nuts and More

The prospect of making your own plant milks at home can be a daunting proposition.  You need to trust your instincts, and you’ll run into a lot of recipes that describe esoteric equipment and lengthy preparations and the need to plan ahead (overnight nut soaking!)

In this easy guide, I will go over the basic outline of a plant-milk recipe, that can be applied to practically ANY nut or seed to produce your own plant milk, and a few variations you can use to get different results, whether they be for flavor, sweetness, or speed.