We’re big on kombucha in my house. It’s is one of my favorite healthy thirst quenchers, and I wrote a guest post for MindBodyGreen about how and why to make kombucha at home. I’m posting the recipe below as well, along with some links to additional recipes and resources that may be helpful if you are interested in making your own kombucha :)
Note that I adapted this recipe just slightly from the new (and wonderful!) book Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods. There are many different recipes for making kombucha floating around the internet, but I like this one because it’s very simple. A lot of people seem to be intimidated when it comes to homemade kombucha, but it’s not at all difficult. Give it a try! If you have questions or concerns, please ask them in the comments section below.
Summer’s almost over and I haven’t yet shared my iced coffee frappe recipe? This is a problem. A problem that must be remedied immediately.
If they weren’t super expensive (and filled with who-knows-what as far as the ingredients go), I’d be at Starbucks getting a “frappucino” pretty much every day in the summer. I mean it…I really love them! So to avoid that scenario, I came up with a simple, yet delicious, homemade version.
The secret ingredient in this drink is organic, freeze-dried, instant decaf coffee. I love this stuff…it’s tasty and so convenient! And it’s perfect for making blended iced coffee drinks. (My health food store carries it in both the regular and decaf versions…maybe your’s does, too.) Sure, you can make a blended iced coffee drink with chilled brewed coffee but I don’t make mine that way, so I can’t help you out as far as a recipe goes.
You need a good blender for this recipe. Not necessarily an expensive on, but one that won’t crap out on you when you attempt to blend lots of ice in it. I have a high speed blender called a Blendtec and I love it. It’s not cheap but I use it every single day and have for years…it’s an excellent machine for making smoothies with frozen fruit, too.
By the way, you know what makes this iced coffee frappe even more delicious? You guessed it: ICE CREAM! Add a scoop or two of vanilla (or chocolate or coffee) ice cream for extra deliciousness. If you do so, you may want to cut back on the maple syrup (or whatever sweetener you decide to use) so it’s not too sweet :)
I grow many types of organic heirloom tomatoes each summer. Though I have made and water-bath canned several different kinds of cooked salsas in years past, I decided not to bother this year. I far and away prefer to make and eat fresh salsa (aka Salsa Fresca or Pico de Gallo) with my tomatoes right after I pluck them off the vine.
I take a pretty loose approach to salsa making. I don’t really follow a recipe- I simply chop up a slew of tomatoes, then add a little of this and a little of that. Red onion is a must. So is lime juice, cilantro, and some jalapeño chile. Sometimes I may add cucumbers…avocado is another option. In the pictures here, you’ll notice I added fresh (raw) corn sliced right off the cob.
Below is a basic fresh salsa recipe with which you may play around. Chop the tomatoes as big or as small as you like, and use different colored heirloom tomatoes, if possible (though if you want your salsa to contain as little liquid as possible, it’s best to use plum tomatoes). Make a little to snack on with crackers or chips, or to eat with veggies, or throw together a big batch to enjoy with tacos or any Mexican-inspired meal. I’ve been known to eat a big bowl in lieu of a salad! Have fun and enjoy.