Wisdom Wednesday

Wisdom Wednesday Health Tips
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Living the Veg Life: Insight From Our Favorite Vegetarian Bloggers

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How to Make Kombucha Tea

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I had a scoby in my fridge for some time, plus had all the ingredients and supplies needed, before I finally decided to just do it . Had I known how easy it would be, I wouldn't have waited so long. What are you waiting for? Scoby's are readily available. If you're making Kombucha, the scoby naturally replicates. Ask someone brewing the fermented tea—if they don't have a scoby baby at the moment, they will soon have one they can pass on to you. What is a SCOBY? SCOBY is an acronym for Symbiotic Culture Of Bacteria & Yeast. It's similar to the mother that makes  vinegar. Kombucha begins as a sugary tea—the scoby infuses bacteria which devours most of the sugar during the fermenting process. The tea is transformed into a refreshing, fizzy, slightly sour fermented beverage. After a few brewings using the scoby, you'll begin to feel like you have a new household pet. It is alive after all. So the first time you have something go wrong with a batch and you have...
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Raw Chocolate Raspberry Bark

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For that occasional  time you want a sweet treat, this raw chocolate raspberry bark is very easy to put together. And quilt-free to eat. I buy organic cacao nibs and grind them to make the cacao powder using a coffee grinder I dedicate to making nut and seed flours. Coffee beans leave too much oil and residue behind. So it's best to have another grinder you use for grinding anything but coffee. A square glass pyrex pan works great to freeze the chocolate mixture into a bark. Rubbing the bottom and sides with coconut oil before pouring the mixture will make removing the frozen cut squares easier. Enjoy this delicious dessert anytime and get the heart healthy benefits of antioxidants, magnesium and healthy saturated fats. Raw Chocolate Raspberry Bark from Food Matters yield 24 pieces category Dessert cuisine Vegan, Vegetarian ingredients 1/2 C raw cacao powder 1/4 C maple syrup 1/2 C coconut oil, melted 1 tsp vanilla 1/4 C almond butter 1/2 C raspberries 3 Tbsp chopped rolled oa...
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Butternut Squash, Shiitake Mushrooms & Kale Soup

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You are gonna love the taste of this immune-boosting soup. It's better than chicken soup, especially when you're feeling a bit  under the weather . It's full of antioxidants and nutrients to help you fight disease—even cancer. While the flu season is still going, make up a batch to fortify your family. I always have kale on hand as an ingredient for juicing or making smoothies. Don't eat kale you say. Then you need to read how healthy this lovely green vegetable is for you. This soup calls for julienned kale, which means having it cut into small thin strips. Here's the quick way I do it: Separate the leaf from the spine by cutting or a quick method is to rip the leaf from the spine—hold the spine and tear toward you. Don't worry about the small spine near the leaf top. I simply rip the top from the larger part of the leaf. Make a nice stack of the leaves, orienting them in the same direction. While holding the stack with one hand, slice off narrow strips. And...
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