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11/22/2017 0 Comments

Kombucha for days

Adventures in fermented foods.

Tis' the season for unhealthy eating, a great time to make kombucha. Our guts and our immunity will thank us later. You don't have to eat unhealthy this season, but if you over indulge make sure to find a healthy source for beneficial bacteria and get back on a mucousless diet full of fruits and vegetables. I currently have kombucha for days happening in my fridge, the scoby is seriously the size of a dinner plate. It's time, as the jar was getting really low.

This is my second brew so I used a starter "juices" and the same scoby I had in the fridge (the one that was kombucha for days).

Use ingredients in the proportions shown in the link
for making up a quart of kombucha.


INGREDIENTS
Combine hot water and sugar in a glass jar. Stir to dissolve.
Add tea. Steep at least 10 minutes.
Cool to 68°-85°F (I used a  candy thermometer).

Remove tea bags or strain loose tea leaves from liquid (or remove tea bags).

For a quart-size batch, add ¼ cup distilled white vinegar and
¼ cup kombucha (from last batch)to the cooled tea.

Take the scoby from the previous batch to the cooled tea.
Dampen a towel, cheesecloth or coffee filter with white vinegar; place on jar and secure with a rubber band. Keep cover damp with vinegar during the culturing period.

Allow the mixture to sit undisturbed at 68°-85°F, out of direct sunlight, for 7-30 days, or to your personal liking.

Full directions here: At the Cultures For Health Website.

Have fun fermenting! ~ Jessica, Your Herbal Doula

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11/21/2017 0 Comments

Fudge can be guilt free (sorta)

Recipe:

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 Fudge Raw Delicious Coconut Oil Fudge (Guilt free - sort of)

Ingredients:
  • 1 cup of coconut oil
  • 1 cup cocoa powder or RAW cocoa
  • 1 Tablespoon vanilla extract or extract of choice (lemon)
  • raw honey (or other natural sweetener like maple syrup)
  • Pinch of sea salt or salty spice
  • Optional: 2-4 Drops lemon or orange essential oil or you can use infused coconut oil (I like orange)
Instructions:
  1. Measure 1 cup of coconut oil and scoop it out into a mixing bowl. Whip the coconut oil with a stand or hand mixer (if you have strong forearms) until it’s light and fluffy. Remember: If your coconut oil is room temperature and already liquid you can skip this step.
  2. Mix the whipped (or melted if you live in warmer climate) coconut oil, cocoa powder, vanilla and salt together. Mix well and slowly add honey or sweetener of choice. Taste as you go to make sure you don’t over sweeten your fudge. Mix in 2-4 drops of lemon or orange essential oil if using. You can use organic extract instead if you prefer.
  3. Line a 9×5 inch pan (silicone or glass) with parchment paper and pour fudge into it. Spread fudge evenly cover the pan with a lid or plastic wrap or lid.
  4. Refrigerate until fudge is set and hard, about 4 hours or freeze for 30 minutes.
  5. Cut fudge into small squares and enjoy!

Yields 2 cups of coconut oil fudge.

I serve this for birthdays, playdates and special occasions. Fudge can be guilt free right?

I love it and I hope you do too!

You can make it vegan by not using honey.

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    Author

    Jessica Oren, of Your Herbal Doula, is a certified Birth Doula (CBI) and a Family Herbalist ~ graduate of The School of Natural Healing. Founder of DAWN Foundation and North Texas Doulas. You can find her on Google+ The Herbal Doula

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