I always say everyone has a book inside of them that needs to be written. Never felt I was the blogging type. But after some very positive feedback by some trusted individuals, I’ve decided to keep going to share my blog more openly. You’ll see ‘squirrel’ writing. Something will disrupt the flow of thought and a new topic will begin.
I’ve never been in to the ‘holistic’ movement. That word always confused me and I didn’t know what it meant. Dictionary or google probably would have helped.
Thank you Google for your assistance!
Well …. not so confused or stand offish now. I am open to healthy living and learning. If I am not learning something I get bored. Bored is not good.
Kombucha
Have you heard of it? If it wasn’t for my trusted friend Caroline I would have never tried it. She introduced me to this fizzy slightly sweet delicious drink that is good for us while I was in my #Whole30 1st and only month last January (2017). I would add that it was the whole30 that kicked started this whole healthy craze for me. I’ve always tried to eat healthy but that opened my eyes to many things, foods, toxins that everyone should stay away from.
I was not concerned about the health benefits at the time as I was about something to replace pop. I had given up pop/soda a couple of years ago when I decided to give up aspartame because of the negative things I was hearing about tit and how it affects our bodies.
Of course I was drinking diet pop which has an effect on weight gain. I didn’t know that before but being over the 200 lb mark I needed to make changes. Regular pop was not an option due to all the sugar. I don’t tend to drink juice regularly because that was always put aside for my child who has diabetes. Orange juice was for the an occasional weekend breakfast indulgent.
So having a delicious replacement that is healthy for me, I was ALL IN. Never did I think at the time that I’d be making my own within the next year. (Received the Scoby in March and did not begin making it until December). There is so much information out there on Kombucha. However I go to my trusted source my sister in law Bonnie who face timed with me from New Brunswick to make it, then to flavour it. That woman is creative and successful in everything she does. I’ll have to add a whole page on that successful endeavour.
Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. “SCOBY” is actually an acronym for “symbiotic culture of bacteria and yeast.” It’s very close cousins to the mother used to make vinegar.
The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar.
Over the course of a year … wow time flies. This is a good indicator of how all those small encounters over time led to me, ME!!! making Kombuca. Even my mom is in shock watching me make it.
