Kombucha tea is a fermented beverage with
many health benefits.It is an
booster, immune system supporter, detoxifier
digestive aide as it contains probiotics.The beverage is a good source of B vitamins
and has antibacterial, antiviral
and antifungal effects.The
taste is similar to sparkling cider once the
process is complete.
easy and inexpensive to make your own
kombucha at home with a few simple ingredients. Kombucha tea starter is called a
'mushroom'.The 'mushroom' is not
actually a mushroom; it is a symbiotic culture of healthy
bacteria and yeast
known as a scoby. (YOU CAN ORDER YOUR SCOBY
FROM PRO-ORGANIC BELIZE--Send email to
email@example.com and put SCOBY in
subject box. The scoby will come with enough
starter tea to make your first batch and from
there you will have all your ingredients to
continue making kambucha).
tea recipe:(Do not use aluminum or plastic to make
bags of black or green tea
inch piece of scoby
ounces of fresh kombucha
water in a large pot, bring to boil
then remove pot from heat.
bags – steep for about 10 minutes,
remove tea bags (can add to compost).
- Stir in sugar.
mixture into a large glass jar. Allow
to cool to room temperature.
- Add 4
ounces of kombucha tea (from last batch), then
with a clean cloth or dish towel
the jar in a dark, quiet ventilated
place for two days.
and taste – if beverage tastes slightly
fermented, sweet and fizzy it is done. If not, taste a sample each day
until it is
sweet and fizzy.
and pour into glass bottles and
label, then refrigerate.
scoby in clean glass jar, cover with
kombucha to start the next batch
drinking about 4 ounces three times a
day before or after meals
Four Pepper Pasta
1 each - large red,
yellow, green pepper
1 large onion
3 Tblsp oil
peppers and onion in oil with 1 1/2
tsp salt until vegetables are tender (about 10 minutes).
1 Tblsp sugar (or
3 Tblsp red wine vinegar
3/4 tsp dried
basil (or fresh
1/2 tsp cracked black
Heat through; serve
over 8 oz cooked pasta.
(full of healthy probiotics)
Shred cabbage, carrots, peppers,
onion, cucumbers, garlic plus
other vegies you choose. Cabbage
is main ingredient. Place in
large bowl and add 2 tablespoons
of non-iodized sea salt. Crunch
with clean hands about 100
crunches. Cover with plate that
lays directly on top of vegies.
Take heavy object like a clean
rock (covered with clean plastic
bag) and set on plate so it is
pressing down on vegies. After
at least 1 hour, crunch again
and put into clean jar, pressing
down into jar. Fill jar
completely to top. If you have a
little space, take cabbage
leaves and press into mixture or
add a bit of purified water to
top it off. Cap jar and set in
dark place putting jar into bowl
as it will leak. Loosen lid
occasionally. Let sit for at
least 3 full days up to a week
or longer. Once open,
refrigerate. Great on top of
rice and beans or as a side
Curly Kale Chips
torn and de-stemmed curly
2 tsps, coconut oil
1/4 tsp Himilayan salt
1-2 tsp. nutritional yeast
optional...1 pinch sweet or
1Wash and spin dry the chopped,
that the kale is
2Toss together the kale and coconut
together with your
hands until every
leaf is coated
3Sprinkle on salt, nutritional yeast
and any seasoning
you will be using.
Toss again to evenly
4On a parchment-lined baking sheet,
arrange the kale
5Bake in a 300-degree Fahrenheit
oven until crisp and
approximately for 12
to 15 minutes.
6Cool completely before eating. This
will allow the chips
to crisp up further
Tip: Spice these kale
chips up with your
such as chili
powder or onion
Kale can also be
used as salad greens.
and Pinto Beans Sauté some onions and crushed
garlic until translucent, add pinto beans,
lemon juice, salt and pepper, hot sauce
(adjust to taste)…cook for 3-5 minutes… add
kale, season with a little more lemon juice
and salt and pepper. Cover and simmer for 5
minutes or so until Kale is wilted.
Serve. Delicious and easy, especially
if you like pinto beans.
Arugula Pasta, 2
Tablespooons olive oil
1/2 diced onion
oz. spicy Italian
sausage, casings removed
cups of chicken broth
1/4 cups of penne pasta
1/2 cup chopped arugula,
cup grated Parmesan
oil and sauté onions with
salt 5-7 minutes.
1 1/2 cups of broth and
bring to boil.
pasta and cook until done,
about 15 minutes (add more
broth as needed)
Stir in arugula
sprinkled with cheese.
with pumpkins! Squash recipe ideas
Cut open squash scrape out and rinse
the seeds until the fibers are removed and set
aside to dry.Place squash halves with flesh side down in
a baking pan filled with one cup of water.Bake at
350 degrees until the squash is tender, then turn
squash over and slather with coconut oil, salt and
pepper and bake for a few more minutes.Squash
may then be eaten as a side vegetable, or stuffed
with braised vegetables, rice or salsa and beans.
As a dessert, filled with fruit, then sprinkled
with sugar, cinnamon, nutmeg and baked for a about
Back to the seeds; once the seeds are
clean they can be baked at 350 degrees on a
lightly oiled cookie sheet for approximately 20
minutes, then sprinkled with salt.The
seeds may also be soaked in salted water for about
five minutes, drained then spread on a comal and
cooked for approximately 10-15 minutes or until
you hear and see the first seeds snap and pop on
The cooked and mashed squash may also
be cooked as a pie filling or made into pumpkin
recipe/propaganda sheet, Jan 10,
for more info on the Pesticide-free Produce Coop
or about Pro-Organic Belize meetings.