Brewing Kombucha at home is an extremely fulfilling hobby. Not only do you save money, but you have complete control over what goes into your ‘booch. Some think that home-brewing Kombucha is scary, but it shouldn’t be! This part of the guide, I’ll be going over my methods to Flavor, Bottle, and Second Ferment Kombucha at home.
It’s stone fruit season! With Peaches, Nectarines, Plums, Cherries, and Apricots at their peak-flavor, it’s my absolute favorite time of year! The only problem I have is when I go overboard and can’t finish all the ripe produce.. What’s a guy to do!? Luckily, this Stone Fruit Recipe Roundup has got you covered. Desserts, breakfasts, and even savory snacks, there’s a stone fruit recipe for every meal of the day!
I cannot believe that Tamale Pie isn’t as well-known as I’d thought. Seriously!? Think authentic Tex-Mex flavor under a thick layer of delicious cornbread. The traditional recipe is made with ground beef (but due to the hormones, antibiotics, and greenhouse emissions, I choose not to partake) I decided instead to revamp my family’s traditional recipe with TVP, also taking the spicyness up to an “11” with the infusion of a Vegan Jalapeño Cornbread!
After my post on Starting a Continuous Kombucha Brew System, I had plenty of people asking for a more in-depth look on how to grow a SCOBY at home. After reading about Kombucha’s plethora of beneficial enzymes, probiotics, vitamins and antioxidants, I don’t blame you!
It is borderline offensive to refer to these babies simply as a “vegan protein bar recipe”. This, ladies and gentlemen, is nothing short of a miracle bar! Serving 12g of Protein, 3g of Fiber, and 240 calories per serving, don’t be afraid to munch on a couple before your next workout!