How to Make Homemade Kombucha Part 2: Making Kombucha Tea

Kombucha tea is extremely easy to make as long as you have a Kombucha Scoby and starter mix.  Check your local health food stores or purchase one online.  You can also make your own Scoby; for instructions view Part 1 of this blog:  Making Scoby.  We didn't want to wait for our Scoby to form to start making tea so we purchased a Scoby online from Kombucha Kamp.











To make Kombucha tea you will need the following ingredients:

1 Kombucha Scoby with starter mix
8 black tea bags
1 gallon bottled or filtered water
1 cup sugar
1 sterilized glass container
Breathable cloth such as cheese cloth
Rubber band elastic hair band

Kombucha Tea Instructions:

1. Make black tea:  Boil some or all of the 1 gallon water and steep the 8 black tea bags.  Remove tea bags and stir in sugar and the remaining water.  Let cool completely.

2.  Once cool, pour tea into the glass container and add the Scoby and starter mix.  Finally, cover the glass container with the cloth and secure with a rubber band.  Store in a warm place for about 1 1/2 weeks until tangy.  You will notice a new "baby" Scoby has formed.

Scoby purchased from Kombucha Kamp

Note:  The ideal temperature for fermenting Kombucha is 80 degrees Fahrenheit.  We place our Kombucha on a heating pad since we don't keep our house that warm.   

3.  Once ready, consider pouring Kombucha into sterilized glass bottles.  Store tea in the refrigerator for up to 3 months.

4.  Now you can repeat the process and make new Kombucha tea using 1 of the Scoby.  Store the new "baby" Scoby in a glass container covered with the Kombucha tea you just made.  Place a breathable cloth on the glass container and secure with an elastic band.  You can store the Scoby for months just make sure you check it periodically adding more Kombucha to keep the Scoby covered.

No Sacrifice Eat - Clean Enchilada Recipe

We are striving to eat healthier: no processed foods, organic vegetables and fruits, organic meats, etc.  Tonight, we needed something that tasted indulgent without compromising our diet.  Introducing ..... my enchilada recipe! I just had to share because they are absolutely delicious, healthy and the best enchiladas I have EVER made.  That star ingredient is: Ezekiel 4:9® Sprouted Whole Grain Tortillas

I hope you enjoy it as much as we did!







Enchilada Sauce Ingredients:

1 - 14 oz. can low-sodium tomato sauce
1 cup water
2 1/2 tablespoons chili powder
1/2 teaspoon cumin powder
1/2 teaspoon onion powder
1 1/2 teaspoons garlic powder
1 tablespoon sugar, honey, or other sweetener (optional)
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons whole wheat flour (or flour of choice)

Sauce Instructions:

Combine all ingredients in a medium - sized sauce pan and heat over medium - low heat until simmering and slightly thickened. Remove from heat and set aside.

Enchilada Ingredients (makes 12 enchiladas)

1 package of Ezekiel 4:9® Sprouted Whole Grain Tortillas
1 cooked and shredded chicken breast
1/2 can low-sodium pinto beans
1/2 can low-sodium black beans
8 oz. Monterrey Jack cheese shredded

Enchilada Instructions:
 
Pre-heat the oven to 350 degrees Fahrenheit.

1. Prepare the beans:  Rinse and drain the beans and place in a bowl.  Using a fork, mash the beans until you reach the desired consistency.

2.  Prepare filling:  To the beans, add and combine the following ingredients:  shredded chicken, mashed beans, 4 oz. shredded Monterrey Jack cheese, and 1/4 cup enchilada sauce.

3: Prepare tortillas:  In a medium - sized bowl, layer enchilada sauce and tortillas covering each with about 1 tablespoon before adding the next.  Let sit for 2-3 minutes maximum.

4.  Assemble enchiladas:  In a 9 X 13 baking dish, spread a thin layer of enchilada sauce.  Place about 1/4 cup filling on each tortilla and roll. Place assembled enchiladas in the baking dish and cover with 1/2 of the remaining enchilada sauce.  Place in the pre-heated oven at 350 degrees for 15 minutes.  Remove and cover enchiladas with the remaining sauce and cheese and bake for 5 minutes more.

5.  Remove let cool and ENJOY!

Seedlings Update

It's been about 4 1/2 weeks since we started our seeds indoors.  Every variety has sprouted successfully.  We only had a few cups that didn't produce seedlings.  Today I will plant the 2 herbs that have been undergoing cold stratification for the past 4 weeks.

Seedling Pictures 3/22/2014:

Tomatoes

Mt. Hood Hopps

Herbs

Germination Updates - Keep Checking Back

I'll keep this post up-to-date with germination photos. 

Planted seeds:  February 15, 2014.

Feb. 18th: 2 herbs and 1 vegetable have sprouted


  Wormwood                                                                                    Chamomile 

 Pantano Romanesco Tomato

Feb. 19th:  1 new vegetable and 1 new herb sprouted

Mortgage Lifter Tomato                                                               Valerian

Feb. 22nd:  2 new herbs sprouted

Lavender                                                                                       St. John's Wort

                        
















Tomato updates:

Patano Romanesco Tomato                                                          Mortgage Lifter Tomato

 

Started cold stratification for Skullcap and Echinacea:  Placed seeds on wet paper towel, placed in open plastic bag and then stored in the refrigerator.

Echinacea (store for 4 week)                                                          Skullcap (store for 4 weeks)

How to Start Seeds Indoors

This is our second year starting seeds indoors.  We had great success last year using very basic supplies including:  a fluorescent light, heated blanket, plastic cups, drip trays and seed starting soil.  This year we are starting vegetable and herb seeds indoors.

Vegetable seeds

Herb seeds

 
It is so easy to start seeds inside and it is more economical versus buying plants.  Here's how you can do this at home.

First gather the following supplies:

• Table or something that has a flat surface 
• 2 plastic sheets:  one to protect your heating blanket from water and the other to cover your seeds. We use 9ft by 12ft drop cloths.
• Heated blanket 
• Fluorescent light, 2 metal ceiling plant hooks, chain, 2 hooks to attach to the light
• Plastic cups that will be used to germinate the seeds,a permanent marker for labeling and something to poke holes in the bottom
• Drip trays to hold the plastic cups (consider baking tins)
• Seed starting soil ... Do not use potting mix.
• A container large enough to mix water into the soil
• Seeds

Fluorescent light hanging from plant hooks in the ceiling.

Next, prepare you germination center!  

Instal the fluorescent light.  Install the metal plant hooks into the ceiling of your room.  Then, attach the light hooks to the metal chain. Now hang the fluorescent light so that it will be about 10 inches above the plastic cups. 

Plastic sheet over the heated blanket

Place the heated blanket over the table or the flat surface you are using.  Then, cover the blanket with one of the plastic sheets.

 

Mortgage Lifter Tomato seed cup

Now you are ready to begin planting.
You will need the soil, plastic cups, permanent maker, tool to poke holes in the cup, drip trays, water, and a container to mix the soil and your seeds.


First, prepare your plastic cups.  Poke holes in the bottom to allow excess water to drain out and with a permanent marker, write the name of the seed on the cup.

Jiffy seed starting soil

Now put soil in a container and mix in water.  Seed starting soil holds a lot of water so continue adding water until the mixture is saturated but not runny.

Filling cups with soil

Now fill the plastic cups with the soil until they are almost full and plant the seeds according to the packet's instructions. 

Seeds under the light and ready for plastic sheeting

Place the cups in the drip tray.  You are now ready to place your seeds under the fluorescent light to allow germination to start.


 
Cover the cups with the second plastic sheeting. Turn on the light and the electric blanket (to the highest or second to the highest setting).




 

Seeds ready for germination

Keep the light and blanket on day and night for best results.  Be sure to water the seeds according to the packet's instructions. 

Good luck!

Making Dandelion Salve

Dandelion

This is the time of the year that little dandelions start to pop up in our yard.  Rather than racing for the insecticide I have been plucking the flowers and making Dandelion-Infused Oil and  Salve.  I have a little jar of salve right now that will not last very long in this house!  My husband is amazed at how well it relieves his back pain.  So, I am making more today. 



Dandelion infused oil & salve can be used ...

• As a massage oil to relieve muscle tension
• To help loosen tightened breast tissue and is reputed as helping treat breast cancer
• To help boost one's immune system

Instructions on making dandelion-infused oil. 

Dandelion flowers drying overnight

1) Gather your ingredients.  You will need dandelion flowers and oil.  Be sure to gather dandelions that are free from pesticides and animal waste.  Some oils you can use include: olive oil, grape seed, sesame or almond.

2) Place your freshly picked dandelions on a piece of paper towel or plate and let them dry overnight.  The flowers contain water and if directly placed in oil will make a nasty mess.

3) Place your dandelions in a clean glass container and cover with just enough oil to cover the top.

Oil infusing over medium-low heat

4) Now place the jar in a pan of water on the stove over medium-low heat.  Keep the jar in the heated water for several hours.

5) Strain the oil using a strainer covered with cheese cloth, squeezing the cloth to remove all the oil.  Store the oil in a cool, dry place.  You can use the product as a massage oil or you may wish to create a salve by following the steps below.

Dandelion - Infused Oil

Instructions on making dandelion salve:

1) Pour your infused dandelion oil in a glass container and then add in beeswax.  You will use the ration below:

• 0.5 ounces of beeswax for every 3.5 ounces of oil

2) Now place the jar  in a pan of water on the stove over medium-low heat just until all the beeswax has melted. Stir gently to combine the ingredients.

3) Once the beeswax remove the jar from the pan of water and place aside to cool.  If you are not satisfied with the consistency you may reheat and add more oil or beeswax.

Dandelion Salve

How to Make Homemade Sauerkraut

This is the time of the year that you may be considering growing cabbage since it can be planted about 4 weeks before the last frost.  We enjoy growing our own cabbage and making sauerkraut and have done this successfully three times.  It may seem a little intimidating but it is actually really easy as long as you follow the instructions.  In this post, I'll explain how easy it is to make your own homemade sauerkraut.

The first step is to gather your ingredients and supplies.  We use about 10 or 15 small heads from our garden to fill a 5 gallon crock (approximately 25 pounds of cabbage).   I would suggest figuring out how many gallons your crock can hold and then determine how many pounds you need.  You will also need a crock or another vessel to ferment your cabbage, a large bowl, cutting board and knife,  and something to pound the cabbage and kosher salt.

The first step is to remove the outer leaves and cut of the stem.


Next, cut the cabbage in half, remove the core and shred the cabbage.

                                                              
Now you will begin salting and pounding the cabbage.  Put the shredded cabbage in a large bowl and sprinkle with kosher or pickling salt.  You will use about 3 tablespoons for every 5 pounds of cabbage.  Now lightly pound the salt into the cabbage with your hands or utensil.  Mix up the cabbage a couple times, pound again and then place the cabbage in your crock.  Salting and pounding the cabbage helps extract liquid which creates the brine that will cause fermentation.  Depending on the size of your bowl, you will need to do this process several times until you run out of cabbage or your crock is full.

When placing your cabbage into the crock,  be sure to tamp it down.  You want to be sure that the cabbage is packed tightly in the crock. We were lucky enough to get an antique crock from Nick's grandparents. It has been used to make Sauerkraut for generations. You can buy one in an antique store or buy a new one from places like lehmans.com. If you don't want to use a crock, you can use plastic tubs or even canning jars. Look around for ideas.

Place a clean plate upside down on top of the cabbage in the crock.  Place something heavy, such as a brick or large rock inside a freezer bag, on top of the plate to help push the cabbage under the brine. Place a large clean cloth over the crock.  Make sure that the cabbage is completely immersed in the brine.  It may take up to 24 hours for the liquid to be completely extracted from the cabbage.  If after 24 hours the cabbage is not immersed under the brine, make some salt water and pour over the cabbage. 

Now it is time to store your cabbage so that fermentation can take place.  This process is what flavors the sauerkraut giving it that distinctive, tangy flavor.  A cool cellar is ideal, but we have been successful with keeping our crock in the kitchen. Check the kraut every couple days and taste it every so often.  Our kraut typically takes 1 month before it is ready.  We determine this just by tasting it, once it tastes like sauerkraut we know it is done.  You may occasionally notice mold on top of the sauerkraut.  This is normal and just part of the process as long as the mold is white.  Simply skim off the mold.

Once your kraut is ready you may wish to can it so it will last longer.  Or, place it in a container with a tight-fitting lid and store for several months.  If storing it for this long make sure your refrigerator is set to 36 degrees Fahrenheit.  Good luck!