Product Review: Lev's Green Tea Kombucha

I have been a kombucha enthusiast for quite some time, and make a point of tasting just about any I encounter along the way (with the exception of those bottled in plastic). After my last semi-extended fasting adventure (2 days water, 2 days dry), I made the decision to transition slowly back into caloric intake with kombucha, organic juices, and organic fresh fruit only. What better way to break a fast than with delicious probiotic goodness?

Most kombucha available on the market is made from black tea, and also bears a high sugar content (despite what's declared on the labelling). Lev's Original Green Tea Kombucha is made by a small family business in San Francisco and features a lighter, more delicate flavour than any other variety I have tried. The fact that it is also less sugary tasting makes it an ideal mixer for fruit and juice cocktails. The subtle, almost dry character of certain flavours really allows the fruit to shine and truly stand on its own without being overpowered by the overbearing sweetness I have found to be somewhat ubiquitous in other brands. 

Lev's kombucha is available exclusively in San Francisco, Oakland, and Los Angeles areas. When ordering in Southern California, free delivery is offered on case purchases (at a very fair price of $40 per case, CRV inclusive). It is also available by the keg, and even on tap in many health businesses in the aforementioned areas. Flavour varieties include original, black currant, mint, nutragreen (with chlorophyll), hibiscus, mango, and ginger. In 2013 they will be introducing two new varieties, turmeric flavour and coconut water kombucha!

For anyone who enjoys making drinks with kombucha, I highly recommend Lev's Original Green Tea Kombucha. Those living central or southern California are strongly urged to get some Lev's and get creative! 

         Pomegranate, Lime, & Hibiscus Kombucha Cocktail

 
Today's highlighted recipe is for pomegranate & lime kombucha cocktail, featuring Lev's Original green tea kombucha in hibiscus flavour. The hibiscus formula reminds me a bit of a floral, dry (non-alcoholic) champagne, which makes it perfect for fusions containing more subtle fruit elements worthy of distinction. As such, it is perfect for making delightful and refreshing kombucha cocktails such as the one I have presented here. 

As an alternate variation to further lighten flavour and increase effervescence, I suggest adding a bit of your favourite sparkling mineral water. My personal preference is Gerolsteiner, which is delicious and also quite high in the essential elements calcium and magnesium.

 

Autumn Butternut Squash Curry

Autumn Curried Butternut Squash with Parsnip & Hempseed "Rice"

            Curry Mixture

½ Butternut squash, peeled and chopped
Green peppers (any type - I used chilis)
Chipotle chili peppers
2 Green Onions (optional)
1 clove or scape Garlic (optional)
1 tsp cumin
2 Tbsp Olive oil
1½ tsp Celtic sea salt (or to taste)
Spices (as desired):
Cinnamon
Cilantro
Nutmeg
Curry powder (I used a combination of a traditional HOT curry, Rajma Masala, and Punjabi Chana Masala - all non-irradiated)*
H2O as needed

Place ingredients into Vitamix & begin processing at low speed, pressing in with tamper and gradually adding small amounts of water to aid viscosity in mixture.

Parsnip & Hempseed Herbed "Rice"

1 lb parsnips, peeled and roughly chopped
2 tbsp hemp seeds
¼ tsp Celtic sea salt
Pinch of cumin
Juice from ½ lime (lemon works well also)
1 Tbsp Udo's Omega 3•6•9/DHA oil
Cilantro, chopped finely

1. Pulse blend parsnips, hemp seeds, cunin, & salt in food processor until mixture reaches a consistency similar to that of rice.
2. Transfer out into mixing bowl, along with Udo's oil, chopped herbs, and lime (or lemon) juice.
3. Mix together by hand until well combined.

 

 * Alternate variation for chili 

To make Autumn-spiced chili (in lieu of curry), simply omit curry spices in top portion of recipe and use powdered chili blend instead. One may also wish to create a more chili-esque texture by folding in sunflower seed "meat" or almond "taco meat" by hand after processing. 

Fava Beans: Fabulous Iftari Feasting

What a wonderful treat to have found a big pile of fava beans (amongst other goodies) in my farm delivery this past week! It had likely been an entire year since having had any legumes at all, so I was excited to see these pretty little gems nestled amongst piles and piles of kale...

It took me a few days to actually come to terms with breaking open pods to awaken sleepy little beans, but once I began to shell them I felt my heart begin to smile.

They were so cute in their soft, fuzzy little pod beds; still clinging to their umbilical growth lines. Such little things may often go unnoticed in most kitchens, but for some reason I still find so much delight in these seemingly insignificant discoveries!

Once the childlike Beans of Fava had been uncovered and released from their cushy pod-beds, I was then faced with the task of making them go farther than I had initially imagined. The pods themselves make up a huge bulk of "who" they appear to be upon harvesting, but once shelled the little beans are substantially lesser in volume. As such, I opted to make one small salad and use the rest for a true bean hummous to serve with dates for Iftar.
Here's what I came up with:

Fava Bean Salad

Fava Bean Hummous-filled Medjool Dates

Let The Sun Shine

My raw vegan answer to the delicious & fondly remembered Sunshine Burger!

All organically grown & locally sourced ingredients: sunflower seeds, dinosaur kale, carrot, parsley, scallions, garlic, raw (unpasteurised) almonds, dulse flakes, kelp granules, Vitamineral Green, cayenne, olive oil, Celtic sea salt. Topped with sliced heirloom tomatoes, homemade raw pickles, sliced jalapeños & chopped scallions.

Served over a bed of romaine lettuce on red cabbage leaf.