How to Make Kombucha

In recent years, the fermented tea beverage, kombucha, has risen from obscurity and effectively infiltrated the public mind. Exposure from Hollywood A-listers has promoted a growing “kombucha culture,” and various kombucha-makers now compete for shelf space in both natural and conventional food stores.

In 2010, actress Lindsay Lohan attracted major media attention to the health tonic when she reportedly failed an alcohol test because of the trace amounts of alcohol found in the drink. Lohan and other celebrities like Gwyneth Paltrow, Kirsten Dunst, Halle Berry, and Madonna have all been spotted drinking kombucha tea and have sparked increased interest in its healthful properties.

Although kombucha is relatively new on the Hollywood scene, it has been a long-time favorite among health foodies who tout its antioxidant, enzymatic, and probiotic goodness. The origins of kombucha, however, can be traced back even further, to ancient China where it was called “the remedy for immortality.”

Kombucha derives its beneficial qualities from a mushroom culture known as “the mother” or “SCOBY” which stands for “symbiotic culture of bacteria and yeasts.” This mushroom culture is combined with tea and allowed to ferment for anywhere from five days to a few weeks. The end result is a tart and effervescent beverage brimming with vitamins, amino acids, and healthy bacteria.

The beneficial effects of kombucha are so numerous that the tonic could legitimately be called panacea-esque. It is renowned for its detoxifying properties which result from its high content of enzymes and acids. One acid in particular, glucaric acid, has been linked to cancer prevention. As a result, kombucha has often been used as a part of an overall health regimen to ward off and even defeat cancer.

Kombucha is also high in antioxidants, which are known for boosting the immune system and it contains glucosamines, which are beneficial to joints. And, of course, kombucha contains probiotics, which have become extremely popular in recent years for their ability to aid digestive distress.

With this long list of benefits, it is no wonder that kombucha has found its way to grocery store shelves across the country and a thriving “kombucha culture” has developed. But despite its increased availability, many devoted kombucha-drinkers still prefer to brew their own, a task which is fairly simple and worthwhile for any kombucha-enthusiast to try at least once.

Kombucha recipe

The internet is overflowing with DIY kombucha recipes, instructions, and endless options for brewing your own kombucha tea, but a basic recipe for home kombucha-brewing includes the following steps:

Brewing your own kombucha gives you the opportunity to get creative with your kombucha-drinking. Once you master the basic recipe, you can begin flavoring your kombucha by adding fresh fruit, fruit puree, fruit juice, or herbs. It can be a fun, rewarding process that can set the stage for a lifetime of good health— a benefit that is worth drinking (kombucha, of course) to!

Eat Yourself Thin! with The Top 3 Fat-Fighting Fats

Good news. Fat is your friend.  Forget anything you’ve ever read, been told, or been bombarded with on the supermarket shelves. Fat and cholesterol are vital for your health and wellbeing.  Pretty good news, huh?

The key is to eat the right fats, in moderation.  Fats support healthy hormones, promote skin regeneration, reduce sugar cravings, keep you fuller for longer, burn (yes, I said burn) body fat, support brain health, boost energy levels and metabolism, protect your immune system, and optimize your health.

Low-fat products, one of my favourite topics, are just plain-old dodgy.  You have every right to ditch them from your fridge.  In order to have the fat removed,they process the normal (full-fat) product by applying heat, which begins to destroy the nutrient content. Then the fat-soluble vitamins present in the product are also removed along with the fat.  Vitamin A and Vitamin D, for instance, are fat-soluble, so in order for your body to absorb these vitamins you actually need a little fat in your food.

To make matters worse when they sell low-fat products they need to put back in the vitamins that have been removed, so they toss in synthetic vitamins.  The body doesn’t know what on Earth to do with these random synthetic vitamins; it doesn’t recognise them and simply cannot absorb them because the food still lacks fat!

Full-fat products are not only tastier, they are more natural and are better for your health and wellbeing. Plus, you often eat less, because they fill you up. Think of yoghurt. Is there anything better than a dollop of thick, creamy Greek yoghurt?  Runny, fluro pink, strawberry flavored, low-fat yoghurt you could drink through a straw  just doesn’t compare.

The French are onto something; they have some of the most beautiful fatty foods in the world (think cheeses and rich meats), yet they are a skinny nation because they only eat a little at a time.

Back to my point. There are three types of fats: unsaturated, polyunsaturated and monounsaturated, and all are necessary, though some are needed more than others.

1. Saturated fats include butter, lard, dairy products, milk, and coconut oil.
2. Polyunsaturated fats are found in salmon, tuna, walnuts and vegetable oils like corn oil and soybean oil.
3. Monounsaturated fats can come from avocados, olive oil, peanut oil, and sesame oil.

I do want to point out that of the saturated fats, some are better than others. Plant-based fats, like coconut oil, have amazing fat-burning and immune-boosting properties, unlike other saturated fat products that are very high in cholesterol.

So what does this mean for you?  Well, you’ve gotta jump on the polyunsaturated and monounsaturated fats bandwagon.

Saturated fats are the ones you want to limit, as they’re linked with chronic conditions such as heart disease.  Trans fats are ones you really want to dodge, at all costs.  They’re heavily processed and chemical-ridden, which not only contributes to weight gain around the middle, they also put stress on your liver, contribute to potential hormone imbalances, and can lead to chronic conditions.

Trans fats are typically laden with sugar, making them even more detrimental to your health, hormones, nervous system, and of course your waistline.  Trans fats are usually found in fried foods and takeaway, including hot chips, (French fries) cakes, and doughnuts.

Plus sugar is the major culprit in weight gain and obesity, as well as numerous chronic diseases.   There are natural sweeteners found in nature that make great alternatives to sugar. Try xylitol and stevia, which you should be able to buy from your local health store.

The Top 3 Fat-Fighting Fats

Coconut Oil

• Antibacterial benefits
• Boosts your immune system
• Easily digested – your gut loves it!
• Fabulous to cook with as it can withstand high temperatures, meaning it doesn’t become damaged during cooking or frying and turn carcinogenic like some other oils

Try adding a teaspoon of it to a green tea, or cooking your eggs or meat with it.

Avocado

• Supports a healthy heart
• Controls blood pressure
• Supports nervous system and mood

Try adding ½ an avocado to salads, spreading it on toast or even eating it by itself with a good crack of pepper on top.

Cacao – Raw, Unprocessed Chocolate

• Boosts your mood –contains a naturally occurring stimulant, theobromine
• Supports healthy hormones & promotes fertility
• Reduces spasms, including headaches, migraines, and stomach cramps.

Try adding a teaspoon of cacao nibs to your muesli, salads, or even desserts.

Here’s a recipe you might want to try.

Raw Coconut Cacao Truffle Balls – Recipe

These truffle balls are a delicious and guilt-free way to blend nutrient-dense foods together.   They’re also a great way to up your fat intake, which as you know by now is crucial for your health and wellbeing.  These truffles are perfect as a snack, to share with friends at a dinner party, or even give to the kids, if you’re willing to share. This recipe makes about 15 truffle balls, depending on the size you make them.

Ingredients:

• 1 cup cacao powder and 1 extra teaspoon of cacao powder for dusting
• 1 cup coconut oil
• 1 cup coconut butter
• 1 cup almond butter
• 12 dates, pitted
• ¼ teaspoon of ground cinnamon
• 3 tablespoon of finely shredded coconut

Method:

1. Heat coconut oil and coconut butter in a saucepan, until melted.
2. Blend the dates with a teaspoon of water, until they are a smooth paste.
3. Combine oils, date paste, and all remaining ingredients, except for shredded coconut, in a mixing bowl. Mix well.
4. Pour the shredded coconut and cacao powder on a plate.
5. Shape the mixture into bite-size balls, by rolling them between your hands.
6. Roll the balls in coconut & cacao powder.
7. Place truffles on a tray and store in the fridge.

My grandson, Joaquin, has been going through a phase where he says no sometimes when he means yes and yes when he means no. For him, it is not the wonder of life’s possibilities. It seems he does it just to have something to fuss about.  If we know he is setting himself up for disappointment, we do attempt to reason with him. But when he decides to hold firm to his decision, so do we. No do-overs.

I was thinking about this last night, and I realized that as adults every day brings us the potential for a do-over or a new direction, be it subtle or dramatic. Every day is a new possibility. Every moment, really.

So why is it so hard for us to change? We see something logically. We accept it. We choose it. We want it. And too often we sabotage ourselves. Too often, self-sabotage is followed by completely giving up.

Well this time I haven’t given up. Though I am doing very well on the smoking ban, I can’t say the same for my cleansing diet. I haven’t been eating badly. I just haven’t been eating what I said I would eat. I let life get in the way. Each day I said I would get back on track tomorrow. But I didn’t.

I also had a nagging fear. A fear that made me want to stay in denial and pretend everything was fine, even though I knew deep down in my bones that it wasn’t, and that I needed a serious long-term cleanse. I was afraid my blood sugar was high.

I know diabetes causes decreased blood flow and could be a part of the issue with my eye, but I didn’t want to face it. I didn’t want more food restrictions. I didn’t want any part of it. I didn’t want to know. But I had to face it and deal with it. So I finally tested my blood sugar and sure enough it was high–really high.

So I had a talk with Michael last night and got back on track to start my do-over today. Then once again, life happened.

I live with my youngest son and his family. We both work at the university, 27 miles from home. I had planned to juice my lemons this morning and make salad dressing before going to work.  My salad stuff was already made. But my son, Joel, called and said he left his wallet at home and needed it desperately, as soon as possible. For one second I thought, “My diet can wait until tomorrow.” But I didn’t wait.  I grabbed my salad, mixed up cranberry lemonade with stevia and cayenne from bottled lemon juice, and I ran out the door.

I could always buy what I needed for dressing at the store, right? Not today! My next challenge was Mother Nature. Right about the time I was ready to go to the store, sirens went off. Two tornadoes were passing by with torrential rain. I wasn’t going anywhere.

But I did prevail. I ate my salad plain.

So today has been a good day.

New research has found a definite link between the amount of processed meat consumed and the risk of early death.

The European Prospective Investigation into Cancer and Nutrition polled the eating, as well as lifestyle, habits of close to a half million Europeans. Past research had found a correlation between people who ate processed meat and people who lived a less healthy lifestyle with increased smoking and alcohol consumption and a diet with fewer fruits and vegetables. Because of this study’s size, researchers were able to eliminate those variables that could contribute to early death and show that the processed meat alone was a cause.

What could make processed meats so deadly?

Carcinogens introduced by conventional preserving processes- salting, smoking, and pickling- get trapped inside the meat and are then consumed. These chemicals are not degraded by the body. In high concentrations, they can lead to cancer. (Preservative free meats do not contain these harmful chemicals.)

Saturated fats, associated with breast and colorectal cancer, are also found at high levels in processed meats. Along with cholesterol, saturated fats also lead directly to heart disease. So even meats that are processed without all of the nasty preservatives can be bad for your heath because they still contain high levels of fats, but they are a better option.

But that’s just the meat itself. Plastic packaging has long been scrutinized for containing harmful chemicals. The Gustavus and Louise Pfeiffer Research Foundation sampled 72 common products, including processed meats. All of the products were contaminated by the plastic. The contaminant was from a group of chemicals known as phthalates. Phthalates have been correlated to unnatural changes in the reproductive tracts of men and women, causing sperm damage, early breast development, and premature births.

So, eliminating processed meats from your diet is a sure way to stay healthier and live longer. Along the same line, so is decreasing the consumption of foods that spend the majority of their shelf life encased in plastic.

Not all meats are bad; small quantities of rmeat are good for you. But eliminating processed meats and other unhealthy habits, will give your life a boost.

Recipe for grilled veggie skewers

Winter is finally coming to a end, and there is nothing like melting frost to send your thoughts yearning for sunnier skies, fresh fruity smells, and that crisp spring breeze. So while you are getting your mind psyched for either spring-cleaning or spring break, why not take out that griller and prep up for an outdoor barbecue? This grilled vegetable recipe just might do the trick, and it’s perfect for everyone, vegetarian or not.

This meal is low in saturated fat and cholesterol while being high in dietary fiber, antioxidants, and phytonutrients. From the vegetables alone, depending on how many servings you eat, you are getting your essential recommended daily allowance of protein, vitamin A, vitamin C, vitamin B6, folate, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. And because a substantial amount of olive oil is used in this recipe, you’re getting one of the good kinds of fat—one that is high in vitamin E.

If you don’t think you are getting the essential protein, think again. Broccoli provides 26% of the protein in your caloric ratio; Zucchini provides 18%. Servings of both cover almost half the ratio you need. Eat more and get more protein! Compare the above with a grilled pork patty where you get only 17% of the protein in your caloric ratio, with 81% of that ratio from fat.

So here’s to the coming change in season and to your good health!

For the Barbecue

• Bamboo Skewers
• Broccoli Flower clusters – 1 stalk clusters separated
• Eggplant – 1pc. sliced
• Zucchini – 1pc. sliced
• Tomatoes – 1pc. sliced
• Onions – ½ pc sliced
• Green Bell Pepper – ½ pc. sliced
• Olive Oil – 15 ml
• Ground Pepper – as needed
• Salt – as needed
• Garlic – 2 cloves – minced
• Fresh Thyme – 1 sprig – minced

For the Vinaigrette

• Balsamic vinaigrette – 30ml
• Garlic – ½ clove
• Garlic oil – 25g
• Salt – as needed
• Pepper – as needed
• Honey  – 15ml

Recipe Instructions

1. Drop the broccoli, eggplant, and zucchini in boiling water for about 3 minutes, just enough time to soften them up a bit. Drain, making sure no excess water is left.
2. Toss all of the barbecue ingredients together (except for the bamboo skewers of course).
3. Let marinate for 10-30 minutes.
4. Ease each sliced or chopped piece onto the bamboo skewers.
5. Grill until vegetables are slightly crisped and some parts golden brown.
6. While grilling whisk all of the vinaigrette ingredients together.
7. Pour over your barbecue while warm.

Mislabeling cheaper fish to substitute for a more expensive variety

Some guessing games can be fun to play. But not when it comes to identifying the food we eat.

Oceana, a nonprofit marine advocacy group, released the results of its nationwide retail seafood labeling investigation on February 21, 2013. From 2010 to 2012, the group conducted the largest seafood fraud investigation to date- covering 21 states and collecting 1,200 samples from 674 restaurants and grocery stores. By using DNA testing, the researchers were able to determine the true identity of the fish. Their results were stunning.

The investigation found a pattern of using cheaper fish to substitute for a more expensive variety. For example, Tilapia at $3.00 a pound was sold as Red Snapper for as much as $12.00 per pound. Cheaper farm raised fish was sold as the more expensive wild caught fish.  This was a common find with salmon. Snapper and tuna were repeat offenders, being mislabeled 87% and 59% of the time (respectively).

Seafood fraud cheats the consumer out of their money and can put their health at risk. King mackerel, a fish the FDA warns as having high mercury levels, was passed off as Grouper. Escolar, which can cause serious digestive problems for some people, was frequently sold as white tuna.

More than one third of the samples were found to be mislabeled. Fraudulent fish were found across the country and at various establishments. Sushi vendors were the worst, with a mislabeling rate of 74 %, while grocery stores were the best with a mislabeling rate of 18% .

A full  90 % of the seafood consumed in the U.S. is imported; only 1% of which is tested for authenticity. Congressman Edward Markey (Mass.) calls the frequent mislabeling of fish an “epidemic”. One suggested measure for controlling the problem is mandatory traceability- from boat to plate- of all imported seafood.

Until new regulations are in place, there is very little consumers can do to avoid mislabeled fish, especially if buying a fillet. Purchasing whole fish will help identify the product. And it would be wise to be wary of deals that are “too good to be true.”

Stricter enforcement will protect the consumer, help to ensure legitimate fishermen stay in business, and help keep our oceans safe from over fishing.

Bet you thought I gave up already—that I fell off the diet and crawled away to hide. Nope. Here’s what I have to report: the weight loss isn’t going so well, but other things are great.

The best news I have to report is that I am not smoking. Not at all. Not one bit. Nada. (I am taking a pause here to listen to imaginary applause. Yes, I really am doing that. It helps.) Other good news is that I’m not thinking about smoking, either…except when I see someone smoking on TV, or I feel stressed out by a work deadline, or I am writing about how I am not thinking about smoking!

Not smoking is already helping my circulation. Aside from my optic nerve, I have another marker to measure my progress. My right thumbnail thickened, pulled away from the nail bed on one side, and curved inward (think of an ingrown toenail). Now the root of the nail is adhering to the nail bed again—a sure sign of increased blood flow.

Now the not so good news.

A little more than a week ago, I had a run in with a cherry pie. Did you have one favorite food as a child? Something that you rarely ate? A food so magnificent it topped every other food by a mile? For me, that food was cherry pie.

When I grew up, I still didn’t eat it very often. But it remained my favorite food.

When I stopped eating gluten 7 years ago, I stopped eating cherry pie—except for the two times I bought a tiny, one person size, gluten free pie from Whole Foods for the outrageous price of ten dollars apiece. So imagine my surprise when my son Joel brought home a nearly normal size, gluten free cherry pie on his birthday.

I was all ready to politely decline cake, cookies, hard apple cider, or any other treats he and his wife brought home to celebrate the day. But when Joel asked me if I wanted cherry pie, I said, “I just started a diet! Yes, please!”  There wasn’t even a decent pause between the two sentences. And the, “Yes, please!” was much louder and emphatic than the sentence that came before.

The next day I told Michael about how I had emotionally beaten myself up for having absolutely no control when it comes to cherry pie. I loved his response. He wants me to end the guilt, to find every way I can to stop beating myself up about food. I am going to break the cycle. And I am going to start by preempting guilt; I will earn treats ahead of time.

Michael used the analogy of purchasing something I want with cash vs. credit. The next time I really want cherry pie, I will exercise especially hard BEFORE I eat it. No punishing myself after, no negative talk, no punitive exercise. I will earn it. I love that idea. I love it so much I have not had to use it. There is a real security in knowing you can eat whatever you want. Then, you don’t necessarily want it.

The day after the cherry pie, Joel brought home something else—a horrible virus, one related to whooping cough. I know this because we have had whooping cough. Like that monster virus, this one produced tons of mucous and coughing fits that persisted until he vomited. Luckily, I skipped the vomiting. Instead I perfected the art of coughing uncontrollably and sneezing at the same time. That was a new one on me. And it was very entertaining except for the explosive dynamic of it all causing me to wet my pants on more than one occasion. TMI?

So I, the woman who prides herself on never getting sick, have been really sick for the last week. I still am. I have not been following my eating plan of all raw food. And I have not lost any more weight. However…

• I have eaten one large very healthy salad every day plus raw fruit.
• I have continued with my organic raw lemonade with cayenne and stevia.
• Other than the cherry pie, I have not eaten any sweets or junk food.
• I have not eaten out except for eating at the salad bar at the farmers market.
• I have not eaten any white rice or noodles.

I am not really on a “diet.” I am changing my diet. I am changing my lifestyle. So this is true success; success I can build on.

Tomorrow, I start over on my cleansing diet. Not because I have to. Not because I failed. Because I want to.