Sunday, March 4, 2018

Life Double Dragon Wizards Brew Kombucha


The Life Kombucha Way

Recipe 



Ingredients
(Makes 2)



Kombuch: Two 16 oz bottles
The Life Kombucha Way Pu Er Ripe Tea or Pu Er Raw Tea Kombucha 
or any original non flavored (plain) Kombucha
Apple Cider: 6 oz.
( 2 oz. each & 2 oz. for Ginger mix)
Pure Cranberry Juice: 4 oz. 
(2 oz. each)
Hibiscus Tea: 4 oz. 
(2 oz. each) cold
Pure Beet Juice: 2 tsp. 
(1 tsp. each)
Ginger: approx a one inch cube after peeled 
Fresh any or (In the fall Whole Foods Store sometimes has the fresh out of garden on ice)
Thai Dragon Pepper:  (each) ground. a little less then 1/8 tsp. (a little less then half 1/4 tsp measured)
or ground cayenne pepper
Turmeric: (each) ground. a little less then 1/8 tsp. (a little less then half 1/4 tsp measured)
Cayenne Pepper Liquid Extract 1 to 3 drops
to each container.
We use this to give texture to the dried ingredients.

Preperation
(Makes 2)



Cut the pealed ginger into sticks and chop them a little. 
Put ginger and apple cider 2 oz. into blender, blend to liquid.
Split it into 2 add half to each container.


Add 2 oz. apple cider to each container.


Add 2 oz. pure cranberry juice to each container.

Add 1 tsp. pure beet juice to each container.
note: more beet juice tends to overwhelm the taste of anything else.


Add 2 oz. hibiscus (berry) tea or any hibiscus tea to each container.
note: if you have severe low blood pressure you may want to limit your consumption of hibiscus tea


Add a little less then 1/8 tsp ground Thai Dragon pepper
(or ground cayenne pepper)  to each container.



Add a little less then 1/8 tsp ground Turmeric
to each container.


Add  Cayenne Pepper Liquid Extract 1 to 3 drops
to each container.

Container: you can make it in two 16 oz. bottles add some kombucha till 3/4 fill
Keep them in the refrigerator until you are ready to make them 
in a 22 oz. container to finish the recipe.

In a 22 oz. container, with the above ingredients in it, finish filling it to the top with kombucha.  
(we made one ripe, one raw)

Hints;

Shake the bottle before each pour or drink.

First time pour half and add kombucha to adjust to your taste.

We often pour and have another bottle of kombucha to refill it tothe top after each pour until the bottle of kombucha is used up. This extends the experience and allows for sampling at different degrees of taste.

When using the apple cider, pure cranberry juice and pure beet juice shake the bottle just before pouring out into measures, this gets the pulp off the bottom into solution.

We use empty store bought kombucha bottles
(if you want the labels off warming them with a heat gun (approx $20.00).
With practice, and a single edge razor blade to start them,
you can peel them off and then remove any adhesive.

Serve in wine glass or small tea cup (round no handle) 
or out of your 22 oz. cold beverage container,

We use a Lifefactory 22 oz. water bottle




Namaste
Añjali Mudrā
Maharishi Déjà Vu



" A Window Into The Temple
If it's not " LIFE " it's not Kombucha"

Life Kombucha
Life Kombucha Brewing Co.
Maharishi Deja Vu © Sicilian Family Productions
 All Rights Reserved





Saturday, January 2, 2016

Beyond Vegan Miso Soup



Soul Kitchen/ Beyond Vegan/ Miso Soup

Ingredients: Added in order 
(Helps asparagus and other items at bottom of the pot to on top of the bowl, one pot per bowl )

In the pot:
Gluten Free Red Miso = 1 T. organic into boiling water.
Brussel sprouts = 6
Asparagus = 5
Seaweed (optional) = 1/2  cup, Fettuccine size, fresh in water @ Asian stores in bucket.
Oyster mushrooms, fresh = 1/2 cup
Red Chard = one leaf, with or without center stalk, halved and sliced into 1 in cuts  across the width.

In the another pot:
Buckwheat Soba noodles = 1/2 a paper wrapped roll. 
noodles into bottom of bowl then all of the cooked above. 
*Substitute = brown  rice pasta (this is gluten free)

In the bowl:
(noodles and pot in first)
Mong bean sprouts = 1/2 to 1 cup @ Asian stores.         
Spring onions Fresh = 1 cut across the width sprinkled across the top.
Jalapeno pepper = 7 slices, cut across the width into rounds soaked in rice vinegar 4.3 % (without sugar) in fridge.
Dried Thai Cabbage in center = 2 T (photo above right top)
Hoisin Sauce, Vegetarian = 1/2 T in center. (They make a gluten free, if you can find it.)
Lime, fresh = 1/2, quartered and hand squeezed across top.

Chili sauce (with the roster on it) = 1/4 tsp, start in center drip in spirals toward edge.


Eating tip: Resist stirring and turning the soup over in the bowl
Take the spoon and taste a few spoon fulls of the broth off the top, then use your chop sticks an dig/ pick out the ingredients to taste their surrounding influences as you alternate to spoon fulls of broth.

Eating tip: Drip Hoisin sauce onto occasional picked out choice.


Namaste
Añjali Mudrā

Maharishi Déjà Vu

Friday, January 1, 2016

Sweet Red and Spicy Black Quinoa Balls





Soul Kitchen/ Beyond Vegan/  Sweet & Spicy Quinoa Balls

Gluten free/ Vegan/ no oil/ no added salt or sugar/

Inspiration = Chinese herb medicine balls/ Whole Foods Market

Preparation time 3 hours

Ingredients:

Sweet Red Quinoa Balls

1 cup red quinoa
1 cup wild rice
Sweet potato, large 2 to 3 lbs
2 spring onions
1 T  chia seeds
1 T caraway seeds
1 tsp sage
1/2 tsp black pepper
1 T gluten free tamari
1 cup dried cranberries (apple juice infused) *Substitute = white raisins

Spicy Black Quinoa Balls

1 cup black quinoa
1 cup wild rice
Sweet potato, large 2 to 3 lbs
beets 3/4 to 1 cup
2 spring onions (chopped fine)
1 T  chia seeds
1 T caraway seeds
1 tsp sage
1/2 tsp black pepper
1/4 tsp dried Thai pepper powder *Substitute = Cayenne pepper powder
1 T gluten free tamari
1 cup dried cherries (apple juice infused) *Substitute = dark raisins

Note: make them in separate bowls.

Cook wild rice 45 to 50 minutes (boil and turn down  to low) until it pops open. 1 cup rice to 2 cups water. Put in colander or strainer drip dry at least 10 minutes. NOTE: if making both recipes make you can the wild rice together after draining separate into two batches.

Cook red quinoa & black quinoa (separately cooked)
20 minutes (boil and turn down  to low)  1 cup quinoa to 2 cups water. Put in colander or strainer drip dry at least 10 minutes.

Peal and steam sweet potatoes and beets. If you have a 2 level steamer cook the beets in the bottom and sweet potatoes on the top. If not you may need to do them separate if doing both recipes
cut the whole pealed sweet potato into 3/4 inch rounds steam 1 hour, DO NOT mash before adding to other ingredients.

Peal beets cut into quarters then slice into 1/4 in. slices steam 1 1/2 hour. Mash beets with potato masher BEFORE adding to other ingredients.

Put the quinoa in a bowl then the un-mashed sweet potatoes, (mashed beets, black quinoa only), spices, except tamari, chopped spring onions and cranberries or cherries save them for later.

Add wild rice then tamari on top of the other ingredients. Mix thoroughly by hand (spatula) shape in bowl so it looks like a round of pizza dough. Put into refrigerator till cool.

After cooling add chopped spring onions and cranberries or cherries. mix thoroughly by hand (spatula), shape in bowl so it looks like a round of pizza dough. Put into refrigerator about 10 minutes.

After cooling shape into 1 1/4 inch balls. Note: put in refrigerator over night uncovered to dry the outside of the balls so they fell less sticky.

Hint: always work with the sweet food first then the spicy.



Namaste
Añjali Mudrā

Maharishi Déjà Vu



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