Kombucha and Kefir (see water kefir post) are two super powerful drinks which are always in my kitchen. For some more information about Kombucha and why we should drink it please watch the video first, and I’ll place the recipe below.
As I know many of you are in Australia, don’t be confused by some of the products Dr Cassar is discussing. Just be creative and find your own bottle of pre-made kombucha at any health food store if you don’t already have a scoby. Otherwise you can always buy a scoby on EBay. Always better to make your own though, and then you get to share it with everyone as it grows and becomes your new best friend. Anyhow, check out Dr Cassar’s video, and keep in mind he’s almost 60 years old and the healthiest person I know. He’s been researching the body and what should go into it for most of his lifetime 🙂
Here’s the recipe again, and some photos below of the Kombucha I made today. Many people make Kombucha with black/green tea. This is also an option but Yerba Mate is definitely the healthier option.
Yerba Mate Kombucha Recipe
- 3 Litres Filtered Water
- 1/2 Cup Yerba Mate (or black tea if you prefer – 3 black tea bags + 2 green tea bags)
- 2 cups organic Raw Sugar
Boil water in large saucepan, once boiled, add yerba mate and organic raw sugar and switch off. Give it a good stir and leave to cool for several hours. Once completely cooled, pour the mixture over the scoby in your large glass jar. It’s a good idea to place a tea towel under the glass lid, so it has a little room to breathe. Depending on your climate, it will take between 10-14 days until ready. You’ll know when it’s ready as it will no longer be sweet and taste slightly fizzy. Decant immediately into glass bottles and place in the fridge. I find it’s most delicious after it sits in the fridge for 24 hours, but it’s ready to drink at any time – YUM!