I’ll never forget my first sample of Kombucha, it was only about a year ago, and with trepidation i sampled it. All i could think was, what the hell is this mushroom like slimy tea?! My husband Josh first started brewing it, and I’m always a bit funny about stuff i haven’t prepared/understand. So i never enjoyed it. I’d drink store bought Kombucha without a problem, its not that i didn’t trust Josh, i just didn’t understand the process!! So when we were away at the start of the year in Jamaica (you totally don’t need to know that, but i do like to brag about being there! This is where we stayed) and whilst we were away, something happened to our scoby, not sure what, but she went all mouldy and blergh. So we laid her to rest and bought a new girl recommended from the lovely Ivy at PIM, just follow the link for all the details. And now its become my domain. I constantly talk to my scobies and tell them our beautiful they are and how fantastic they make me feel, so I’m pretty sure thats why they work over time and taste so god dang good! Im not going to bore you with how to make kombucha, I’m no expert, but if you’re in Melbourne Ivy from PIM (paleo in Melbourne) has classes every now and again, so i’d recommend getting on board with her! The one thing i have noticed about making kombucha is the quality of tea, we use bliss blend and its beautiful. Making Kombucha is my monday thang. Its a lovely way to finish my weekend.
So its been a super hot summer in Bendigo, we’re suffering! I love summer, but prefer winter. The best way to cool down is with this delish fruity sorbet. And it took like 5 mins including prep time to make.
100 grams mixed fruit (i used figs, kiwi and strawberries)
200 grams of ice
splash of maple syrup.
Chuck it all in Edna (thermomix) slowly turn the speed up to speed ten and i constantly stirred with the spatula and 15 secs later. ta da! A dessert with no crap! All natural. Nut free, gluten free, refined sugar free, vegan summer cool down. It was delightful! And that made enough for hubby and i with extra that i turned into icey poles for another night.
I’ve been making this chocolate for about 6 mths now, it just hangs in the freezer when hubby and i have a sweet tooth craving. There is no added sugar in it, all natural. And i love it! So it’s time i share the super easy recipe.
With todays batch i used Edna (thermomix)
Grate 250 grams of cacao butter 5-10 seconds on speed 8. Then Melt 3 mins at 50 degrees celcius. Then add about 1/4 cup of cacao powder
Whilst the cacao butter is melting, chop a handful of cranberries, handful almonds, handful dried apricots, small handful of pistachios and a small chilli.
Combine the melted “chocolate” and the nuts/fruit. Then pour onto a baking tray covered in baking paper. The chocolate won’t be as thick as other chocolate, so its thin with delicious chunky bits! I now leave the tray in the freezer and just break bits off when I’m having sugar craving. But its sugar free!