Kombucha Vinaigrette
|
| ½ cup organic extra-virgin olive oil |
1 Tablespoon packed brown sugar |
| ¼ cup Karma Kombucha (any flavor) |
1 teaspoon Worcestershire sauce |
| 4 teaspoons organic sugar |
¼ teaspoon salt |
| 1 Tablespoon balsamic vinegar |
|
| |
- In a food processor, blender, or a jar, combine all ingredients and mix
until well blended. Can be made ahead. Stored refrigerated.
|
| |
| |
Kombucha Cookies … a twist on traditional sugar cookies
|
| 1 cup organic butter, softened |
¼ cup Karma Kombucha (any flavor) |
| 1 cup organic cane sugar |
1 teaspoon baking soda |
| 1 ½ cups organic white whole wheat flour |
½ cup hemp seed or chopped walnuts |
| |
- Preheat oven to 325° F.
- Cream butter and sugar in a bowl with a mixer. Mix flour and baking soda together and add to butter/sugar mixture. Add kombucha. Stir in seeds or nuts.
- Drop by teaspoon on lightly greased cookie sheet.
- Bake for 18-20 minutes or until golden brown.
|
| |
| |
Chocolate Kombucha Cake … rich, chocolaty, and moist
|
| 1 ½ cups organic white whole wheat flour |
¼ cup Karma Kombucha (any flavor) |
| 1 cup organic sugar |
1 Tablespoon vanilla |
| 1 teaspoon baking soda |
3/4 cup warm water |
| 3 Tablespoons cocoa |
6 Tablespoons organic canola oil |
| ¼ teaspoon salt |
|
| |
- Preheat oven to 350° F.
- Mix dry ingredients together in a bowl. Make a well in the dry ingredients and add wet ingredients. Stir to blend until well mixed.
- Pour into a greased or coated 8- or 9-inch square pan. Bake 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.
|
| |
| |
Lemon Sorbet … tart and refreshing
|
| 8 lemons (1 cup lemon juice) |
1 cup organic sugar |
| Lemon peel (from 4 of the above lemons) |
1 cup Karma Kombucha (any flavor) |
| 2 cups water |
6 strips of lemon rind for garnish |
| |
- Juice the lemons and reserve the juice. Zest or finely dice the peel from 4 of the lemons and reserve. Cut 6 strips of lemon rind and reserve for garnish.
- In a saucepan, stir together the diced lemon peel or zest, water, and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from heat and allow to cool.
- In a bowl, stir together the lemon syrup from above with the lemon juice and kombucha. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Garnish each serving with a twist of the lemon peel.
- If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 ½ hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about four hours. The more times you stir, the more air will be incorporated, resulting in a lighter texture.
|
| |
| |