Turn your kombucha into a thick, fruity, kombucha smoothie for a refreshing thirst quencher all summer long! It’s like a cross between a root beer float and a slushie without the ice cream, pop, or added sugars!

This healthy sweet treat is a fizzy drink made with frozen fruit puréed with almond milk and kombucha tea then sweetened with a bit of maple syrup!

Whether you’ve made your own and learned how to make kombucha fizzy or you’ve picked it up from the store, making this kombucha smoothie is a delicious and nutritious way to get those probiotics and antioxidants in as well as an extra serving of fruit. Even veggies if you like!

Ingredients You’ll Need

The flavor possibilities are endless in this kombucha smoothie recipe. Depending on the fruits you use, you can have a different flavor every time you make it!

• Frozen fruit: Choose the sweetest fruit like bananas, mangos, pineapples, and cherries. If you would like to use berries, or fruit that’s not quite as sweet, just add more maple syrup or honey! The fruit has to be frozen in order to float and to create a thick consistency. You can freeze fresh chopped fruit yourself if you want to use local fruit in season or bananas, but more often than not I turn to frozen fruit. Today I picked mango.
• Unsweetened almond milk: lends a smooth creamy consistency without making it too thick. Leaving it unflavored also helps to ensure it doesn’t affect the flavor of this tasty beverage.
• Maple syrup or honey: Or any other sweetener of choice.
• Fizzy kombucha: If you’re on the fence about making kombucha from scratch, you can use store-bought. It’s definitely a time saver, however not exactly a money saver. So, if you ever get the chance to make your own, do it. If someone offers you a piece of their SCOBY, even better!

How to Make a Kombucha Smoothie

Purée the fruit in a blender with additional almond milk and maple syrup.

Feel free to add turmeric or cinnamon for a boost of antioxidants and anti-inflammatory compounds as well as color. Not too much, a little goes a long way.

The mixture inside the blender should be of a soft serve consistency, so it floats. In case it’s not, add more almond milk or frozen fruit, depending on what state of purée you end up with.

First, fill each of the 2 glasses halfway through with fizzy kombucha. Use any flavor you want as long as it’s fizzy! The red one you see is the cherry and chia seeds recipe I shared in my flavoring kombucha post. Together, the mango and cherry were delightful.

Then, carefully scoop the frozen fruit mixture on top until the glass is full. Garnish with a cherry on top and serve right away!

How to Customize This Kombucha Smoothie

• Berries: Blueberries, raspberries, strawberries, or blackberries.
• Bananas: Along with frozen fruit, you can throw in a banana to help make it thicker and a bit creamier.
• Superfoods: Ramp up the nutritional benefits by adding hemp seeds, flax seeds, chia seeds, fresh ginger, or garnish with cacao nibs along with your cherry on top.
• Citrus: An extra squirt of lemon juice can brighten up the taste!

FAQs

More Healthy Drink Recipes to Try

• Green smoothie
• Strawberry smoothie
• Healthy iced tea
• Red smoothie
• Almond smoothie
• Lemon water

Print

Kombucha Smoothie

Kombucha Smoothie is a 5 minute blender recipe for the perfect summer treat. Easy, delicious and refreshing!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 128kcal

Author Olena Osipov

Equipment

• Blender
• Measuring cups

Ingredients

• 2 cups frozen fruit
• 1 cup unsweetened almond milk
• 1 tbsp maple syrup or honey
• Fizzy kombucha store-bought works too

US Customary – Metric

Instructions

• In a blender, add frozen fruit, almond milk and maple syrup. Blend until smooth.
• Fill 2 tall glasses with kombucha half way through, then carefully scoop frozen fruit mixture on top and garnish with cherry. Enjoy immediately on a hot summer day.

Notes

• Store: This is meant to be consumed immediately.
• Fruit: Choose the sweetest fruit like bananas, mango, pineapple and cherries.
• Berries: If you would like to use berries, just add more maple syrup or honey.

Nutrition

Calories: 128kcal | Carbohydrates: 28g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 164mg | Fiber: 5g | Sugar: 22g

The post Kombucha Smoothie appeared first on iFoodReal.com.

On a hot summer day pour yourself a tall glass of iced coffee and save $4. Alternate between homemade healthy frappuccino and kombucha for a month and buy yourself a pair of Lululemon pants. Genius!

Healthy iced coffee drink made with cold (leftover) coffee, almond milk and without any added sugar. On a hot summer day, it will satisfy your late afternoon craving.

Pair with sugar free oatmeal cookies, healthy zucchini brownies or any of these healthy snacks and it’s pure midsummer heaven!

Homemade iced coffee is much cheaper and healthier than Starbucks iced coffee. Same goes for Instant Pot egg bites and healthy muffin recipes.

Not to mention, it’s easy to make any time of the day or year. I love it for a summer breakfast with syrniki and fresh berries!

As an after dinner treat, I often make sweet lazy pierogi to go with this iced coffee or serve delicate healthy lemon cookies! It’s almost like being at a bistro cafe.

Ingredients for Iced Coffee

• Coffee: Quality of coffee beans matters. To achieve most flavorful coffee, buy coffee beans and grind yourself at home. Also organic is a healthy choice as coffee is heavily sprayed with pesticides. Good news is it is not much more expensive.
• Milk: Use any milk like almond milk, dairy, coconut milk, rice, soy or hemp milk. My latest obsession is Califia Farms.
• Vanilla extract: Turns your coffee into a iced vanilla coffee recipe! Use pure vs. imitation for best taste.
• Ice: Ice cubes are a must for this recipe. Don’t skip.

How to Make Healthy Iced Coffee

You won’t believe how simple it is to make this iced coffee recipe with almond milk!

• Save coffee: If you brew coffee at home, do not discard any leftovers. Refrigerate for up to 2 days and make iced coffee recipe.
• OR brew and cool down coffee on the counter: Do not pour hot coffee over ice as it will melt it immediately.

• Combine and stir poured cold brew coffee, milk and vanilla extract over ice.
• Enjoy immediately and may I suggest serving with a slice of healthy carrot cake? What a treat!

Variations

• Flavors and spices: Add cinnamon, nutmeg or more (or skip) vanilla extract. Perfect for enjoying in the fall with a slice of healthy pumpkin cake!
• Turn into affogato: Place a scoop of vegan vanilla ice cream or healthy chocolate ice cream in a serving glass. Warm up coffee, milk and vanilla mixture in a microwave until hot. Pour the hot coffee over the ice cream.
• Liquid sweetener: Add maple syrup or agave to taste if you are craving a tad of sweetness. It has less prominent taste and dissolves better than honey.
• Dry sweetener: If you would like to use a bit of sugar or any keto sweetener like monk fruit, make sure to stir it with hot coffee to help dissolve. It will not dissolve in cold liquid.
• Cocoa or cacao powder: Whisk in with a fork or small whisk 1-2 tsp with hot or cold coffee for that mocha flavor.
• Ratios: Change the ratio of coffee to milk. 50:50, 30:70 or whatever you want.

FAQs

More Homemade Healthy Drinks

• Healthy iced tea
• Green smoothie
• Strawberry smoothie

More Healthy Summer Recipes

Next hot summer day try:

• Coconut mango ice cream
• Healthy no bake cheesecake
• Healthy blueberry muffins
• Healthy cupcakes

You may also love to serve this at brunch with healthy french toast casserole.

Enjoy this skinny iced coffee guilt free!

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Healthy Iced Coffee

Healthy Iced Coffee is easy to make with almond milk plus sugar free, low calorie, and much cheaper and healthier than Starbucks.

Course Drink

Cuisine North American

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 1 glass

Calories 31kcal

Author Olena Osipov

Ingredients

• 1/2 – 1 cup ice
• 1/2 cup coffee cold
• 1/2 cup any milk I used unsweetened almond milk
• 1 tsp pure vanilla extract

US Customary – Metric

Instructions

• In a tall glass, add ice, coffee, milk and vanilla extract.
• Stir with a long spoon, adjust to taste and enjoy immediately.

Notes

• Store: Do not throw away “old” coffee. Refrigerate for up to 2 days and when ready combine all ingredients and make a healthy iced coffee.
• Do not pour hot coffee over ice as it will melt it immediately.
• Freeze coffee in ice cube tray and use for more concentrated iced coffee.
• My favorite plant-based milk for coffee is Califia Farms unsweetened almond milk.

Nutrition

Calories: 31kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Sodium: 183mg | Fiber: 1g | Sugar: 1g

The post Healthy Iced Coffee appeared first on iFoodReal.com.

Easy warm Lemon Water Recipe is a refreshing way to stay hydrated! There are so many benefits in learning how to make this healthy drink. It’s low calorie, contains no sugar, tastes amazing, and is good for you.

For more healthy ideas to start your day, check out this green smoothie, chia pudding and almond flour banana muffins.

I do not think drinking water with lemon is a cure for everything, but I still think this citrus water is pretty powerful. Just like learning how to make kombucha tea or eating borscht.

So, while I don’t think lemon water recipe is “a miracle pill”, there are definitely health benefits from drinking it in the morning.

Chances are you wouldn’t eat half a lemon on its own each day, so adding some to water is a great alternative. It’s just good for you and your immune system!

How to Make Lemon Water

Water with lemon is simple to make, so why follow a recipe? Quite frankly, you can totally wing it! Following my tips though will ensure complete success for the perfect glass of warm lemon water detox.

All you need is ‘regular’ lemons and water. I like to choose organic lemons to avoid pesticides.

• Squeeze lemon juice into a glass. Both hand held lemon reamer and glass lemon juicer reamer work well. It’s a matter of personal preference. The only difference I have found is that the glass one catches the seeds.

• Add warm water. To make water warm, I mix boiling water with cold filtered water. Another option is to turn off kettle before water reaches boiling (you just have to wait by the kettle).
• Stir and enjoy: With a spoon and drink while warm.

Health Benefits of Drinking Lemon Water

I started drinking warm water with lemon first thing in the morning a few years ago. You can read more about the full benefits in this article from Food Matters titled health benefits of drinking warm lemon water.

I am not a doctor, but I do realize that to reap the most benefits from drinking water with lemon is that you have to drink it first thing in the morning. And it has to be warm.

Water infused with lemon is full of immune boosting vitamin C! A lemon water detox also aids your digestion, flushes out toxins, and cleanses the liver. It may also help reduce pain in your knees and joints.

Lemons and Your Teeth

A reader brought to my attention that water with citrus (lemons, limes, grapefruits and apple cider water) can damage your teeth enamel with time. Dr. Sara Solomon addresses this in her article hot lemon water and enamel erosion.

If you are consuming a water with lemon daily, it’s best to dilute lemon juice in at least 8 oz. of water, drink it through a straw and rinse right after drinking.

Also avoid brushing teeth for 60 minutes, use a soft toothbrush, and avoid aggressive brushing.

Variations

The recipe for lemon with water listed here is for consumption right away, it must be drank warm! That being said, serving water with lemon for a party or drinking citrus water throughout the day is a refreshing way to stay hydrated.

How to make lemon water that is infused is easy! Juice lemon and add to a pitcher with filtered water. Add variation of choice and let sit in the refrigerator for 30-60 minutes. Serve cold and store in the refrigerator for 3-5 days.

• Lemon ginger water: Add 1 tsp or more to taste of chopped fresh ginger to a your cup. Steep for about 2 minutes.
• Honey lemon water: Add 1 tbsp honey and stir until dissolved.
• Cucumber lemon water: Add a few slices of cucumber for a refreshing taste.
• Cayenne and lemon: Add a dash of cayenne.
• Lemon and herb: Add a few sprigs of rosemary and basil.
• Lemon, strawberry and mint: A few frozen strawberries and mint leaves.
• Other citrus plus lemon: Grapefruit, lime and orange slices.

Does Water with Lemon Make You Lose Weight?

Lemon juice itself doesn’t have fat burning properties. Despite popular belief it will not speed up your metabolism.

But it can help with weight loss if you are drinking this instead of pop or juice. Otherwise, lemon water recipe doesn’t make you lose weight on its own.

I believe it is about cooking healthy dinner at home and leading a healthy lifestyle overall.

Does Lemon Water Detox Your Body?

Because it increases urine production, it will offer certain water detox benefits. Remember drink this water first thing in the morning.

More FAQs

This article is for information purposes only and is not a medical advice. Please consult your physician.

More Healthy Recipes

• Healthy pizza crust
• Banana bread with applesauce
• Healthy Instant Pot recipes
• Almond flour banana bread
• Healthy banana muffins

More Lemon Recipes

• Healthy lemon cookies
• Healthy lemon bars
• Healthy lemon poppy seed muffins
• Healthy lemon zucchini bread
• Lemon muffins

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Lemon Water Recipe

Easy warm Lemon Water recipe is refreshing and hydrating! Full of healthy benefits to boost your immune system, it's a great way to start the day.

Course Drink

Cuisine North American

Prep Time 3 minutes minutes

Cook Time 0 minutes minutes

Total Time 3 minutes minutes

Servings 1 serving

Calories 16kcal

Author Olena Osipov

Ingredients

• 1/2 lemon
• 1/4 cup cold water
• 1/3 cup boiling water

US Customary – Metric

Instructions

• In a glass, squeeze lemon juice with hand held lemon reamer or glass lemon juicer reamer. Discard seeds if necessary.
• Add water, stir and drink while warm.

Video

Notes

• Store: This warm lemon water recipe is meant to drink immediately. See post for cold variations that can be stored in the refrigerator. 
• To make warm water: I usually mix boiling water from a kettle and fridge filtered water. Another option is to turn off kettle before water reaches boiling. You just have to wait by the kettle and turn it off on time.
• Type of lemon: Regular organic lemons found commonly in the supermarket. Avoid Meyer lemons or bottled lemon juice.

Nutrition

Serving: 6oz | Calories: 16kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 2g | Sugar: 1g

The post Lemon Water Recipe appeared first on iFoodReal.com.

Here is How to Make Healthy Homemade Frappuccino in your blender using 5 simple ingredients. Naturally sweetened with tons of flavor!

Stay cool in the heat all summer with healthy iced tea or kombucha tea, whether a morning cup or a jolt needed in the afternoon!

I’ve never been one of those people who can drink a hot cup of coffee in the blazing heat, no matter how much I need the caffeine so healthy iced coffee is a must!

I’ve also never been one to spend oodles of money at Starbucks on a cold brew coffee, so when I get a hankering for a frappuccino, this healthy copycat version is what I make.

It’s super refreshing, easy, and whips up so rich and creamy. You just need to plan ahead 5 hours and freeze coffee into ice cubes.

You can even add a whipped cream topping if you’d like, just like the coffee shops do. This way you can control the amount of sugar and customize it to suit your dietary needs.

So, save your morning coffee leftovers and freeze it for the next time you want to make this copycat Starbucks healthy frappuccino recipe!

What Is a Frappuccino?

Frappuccino is cold coffee and cream blended with ice to form a rich, sweet-tasting drink. I use the term cream very lightly because the Starbucks version definitely does not use pure cream.

It’s a creamy mixture loaded with all kinds of sugar. It can be mixed with different flavors and is usually served topped with whipped cream and syrups.

It’s indulgent and sweet and probably less a coffee than it is a drink with caffeine. This is why recreating everything we love about it, in a much healthier way is important for some of us.

Ingredients You’ll Need

Just 5 ingredients goes into this homemade frappuccino. The last 2 ingredients are totally optional!

• Brewed coffee: The quality of coffee beans and how strong is your brew will dictate the taste of the frappuccino. I use organic and fair-trade, and I do not recommend instant coffee. Extra strong coffee is highly recommended!
• Milk: The fattier the milk, the richer your drink will be. To keep it dairy-free and vegan, use unsweetened almond milk like I did. You can use any mild you like. Oat milk would be great!
• Coconut oil: In solid state, so it whips up. You can replace the coconut oil with butter, if preferred.
• Maple syrup: With more neutral delicious flavor. Honey can be used but I think its taste will come through stronger. You can also use coconut sugar. Stevia or erythritol will work for a sugar-free version.
• Pure vanilla extract: A tasty flavor enhancer.
• Whipped coconut cream and chocolate syrup: Optional toppings to add if you want to replicate the whipped topping and syrup Starbucks adds to theirs.

How to Make Healthy Homemade Frappuccino

Just plan ahead to freeze the leftover coffee, and then blend it with 4 other simple ingredients.

• Make coffee ice cubes: Brew coffee, then cool completely and pour into ice cube trays to freeze. Then transfer frozen brewed coffee cubes to a resealable bag and keep them frozen until you want to make a healthy Starbucks frappuccino anytime!
• Combine ingredients in the blender: Add coffee cubes, milk, coconut oil, maple syrup, and vanilla to a powerful blender. Blend for a few minutes to make sure coconut oil gets blended and everything is combined and creamy.
• Serve: Pour into a glass, garnish with whipped cream and chocolate syrup, if desired.

What Other Flavors Can I Make?

• Java. For a little extra gritty texture and sweetness, toss in 2 tbsp chocolate chips and blend them up with everything else. Save some to put on top of the whipped cream too!
• Mocha frappuccino. Add 2 tbsp cocoa powder or cacao powder before blending.
• Caramel. Add 2 tbsp caramel syrup to the blender before whipping.

More FAQs

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Healthy Homemade Frappuccino

Here is How to Make Healthy Homemade Frappuccino Recipe in your blender using 5 simple ingredients.

Course Drink

Cuisine American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Freezing Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 210kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Blender

Ingredients

• 5 coffee ice cubes
• 2/3 cup any milk I used unsweetened almond milk
• 1 tbsp coconut oil solid
• 1-2 tbsp maple syrup or honey
• 1/2 tsp pure vanilla extract
• Whipped cream and chocolate syrup for topping (optional)

US Customary – Metric

Instructions

• Brew good quality strong coffee, pour into a regular size ice cube tray and freeze. Then transfer coffee ice cubes into a Ziploc bag and store in a freezer to make healthy frappuccino at any time.
• Add coffee cubes, milk, coconut oil, maple syrup and vanilla extract to a powerful blender and blend for a few minutes to make sure coconut oil gets blended.
• Pour into a glass, garnish with whipped cream and chocolate syrup if desired. Enjoy immediately.

Notes

• Brewed coffee: The quality of coffee beans and how strong is your brew will dictate the taste of the frappuccino. I use organic and fair-trade, and I do not recommend instant coffee. Extra strong coffee is highly recommended!
• Milk: The fattier the milk, the richer your drink will be. You can use any milk you like. Oat milk would be great!
• Sweetener: Maple syrup has more neutral delicious flavor. Honey can be used but I think its taste will come through stronger. You can also use coconut sugar. Stevia or erythritol will work for a sugar-free version.

Nutrition

Serving: 1drink | Calories: 210kcal | Carbohydrates: 18g | Protein: 1g | Fat: 16g | Saturated Fat: 12g | Sodium: 218mg | Fiber: 1g | Sugar: 18g

The post Healthy Homemade Frappuccino appeared first on iFoodReal.com.

For years I thought there was a big secret that made store-bought iced tea special. Turns out that for years I was wrong. Once I started making homemade iced tea I quickly realized that THAT is what is special!

When I make it from scratch I know there is nothing artificial about it, no refined sugars, and no preservatives that are often found in store-bought bottles.

My kids love it, and knowing they’re drinking healthy iced tea full of antioxidants and vitamin C makes me love it even more!

After making this kombucha recipe from scratch, I became quite experienced with brewing tea in pots instead of cups. And so, this delicious lime iced tea was created.

I like to add sparkling water to mine for that extra bit of refreshing fizz! Both lemon and lime give it all the flavor it needs and pairs well with the natural sweetness of maple syrup for sweetness and tang.

The bubbles up our noses is just a bonus.

Enjoy this delicious lime iced tea as a delicious way to switch from drinking plain old water and stay hydrated all summer long.

Is Iced Tea Healthy?

The answer is, it certainly can be! As with anything, what you put into it matters. Tea on its own has many beneficial properties. Some are great for providing detox, anti-inflammation, or antioxidants, while others are soothing for the soul!

What you add to yours can determine whether it is as healthy as it can be. Here are some things to consider:

• Avoid overdoing caffeine.
• Use small amounts of non-refined sugars.
• Use fresh ingredients, using organic whenever possible.
• Limit yourself to 1 or 2 glasses a day.

To Make Healthy Iced Tea You Will Need

To make healthy homemade iced tea recipe, all you need is:

• Loose leaf tea or tea bags of black tea or green tea.
• Maple syrup
• Club soda
• Lemon and lime.

I do find a huge taste difference between tea bags and loose leaf tea. With loose tea, the flavor is more robust and pure.

With tea bags, you are not only tasting the actual baggie but are drinking more chemicals that are used in the process of bleaching and manufacturing that paper.

How to Make Healthy Iced Tea

There are just a few easy steps that rest between you and this refreshing beverage. Here’s how it’s done:

Bring a medium pot of water to boil then remove it from the heat. Drop in the tea and allow it to steep as the water cools.

On hot days, I place the pot outside in a shade on a stone patio to cool off. It helps keeps the kitchen cool!

After the tea is lukewarm, transfer it to a pitcher by ladling through a mesh strainer. Discard the leaves.

The tea doesn’t need to be completely cool to do this. It will continue to cool as it sits and chills in the fridge.

Squeeze in the lime and lemon juice. The trick with using this type of squeezer is to place fruit cut side down.

Toss the peels into the pitcher and allow it to sit for 10 minutes.

Pour in the maple syrup, and stir the sweet tea, using a wooden spoon. Discard skins after 10 minutes, which is plenty of time to get that extra flavor out without making it bitter.

How to Serve

Kids love this cold ice tea with a bit of extra maple syrup! I say extra because the flavor of the maple syrup will be less prominent the longer it sits.

If serving a crowd, add a can of unflavored club soda or your favorite sparkling water to the pitcher with ice and a few slices of lime. Or you can add it those to individual glasses as you serve.

The extra bit of carbonation tastes amazing. We discovered this combo by mixing plain unsweetened iced tea with lime lemon soda which takes traditional homemade iced tea to the next level!

At this point, your healthy drink is ready to be enjoyed or refrigerated. I cover my pitcher with plastic wrap and refrigerate it for days.

FAQs

More Healthy Cold Drinks to Try

• Healthy iced coffee
• Healthy frappuccino
• Green smoothie
• Strawberry smoothie

Print

Healthy Iced Tea

Healthy Iced Tea is made with brewed tea, lime, lemon, club soda, and a touch of maple syrup for a healthy, refreshing sip!

Course Drink

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 31kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups

Ingredients

• 6 cups water
• 2 tbsp loose leaf black tea or 6 tea bags
• 1/4 cup maple syrup
• 1 large lemon
• 1 large lime + more for garnish
• 1 can club soda any sparkling water
• Ice cubes

US Customary – Metric

Instructions

• In a medium pot, bring water to a boil. Turn off heat, add tea, stir and let steep while cooling down completely or until lukewarm (I place mine in a shady spot on a stone patio outside on hot summer days).
• Transfer tea to a large pitcher by laddling it through a mesh strainer; discard the tea leaves.
• Add maple syrup, squeeze lemon and lime juice, add the peels (skins) to the pitcher, stir with a long wooden spoon and let tea sit for 10 minutes. Discard the citrus skins otherwise iced tea will be bitter tasting.
• Now you can store your iced tea covered with plastic wrap or lid in a fridge for quite a few days. Right before serving, add ice and a can of club soda to a pitcher, stir and enjoy. Garnish with thin lime slices, if desired.

Notes

Tea tastes amazing without club soda too, adjust sweetness to taste. Kids LOVE this lime iced tea with a bit of extra maple syrup in their glasses.

Nutrition

Calories: 31kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Fiber: 1g | Sugar: 6g

The post Healthy Iced Tea with Lemon and Lime appeared first on iFoodReal.com.

This green shake is not only in our regular rotation for healthy breakfast but we also enjoy it as a snack or instead of a salad at dinner to make a complete meal.

This is a very basic green smoothie we make all.the.time. Over the years, I tried to make my green smoothie as healthy as possible and as trendy as possible with ingredients like chia seeds and turmeric and never followed a recipe.

What I ended up with was “a surprise smoothie” that was too bitter, too sour or too sweet. Kids wouldn’t drink it and my husband couldn’t make it because “only I knew the recipe”. Finally, I decided to act like a responsible parent and create the best green smoothie recipe everyone will drink, the one that tastes good!

Why Make Vegetable Smoothie?

Ingredients for Healthy Green Smoothie

This vegetable smoothie contains 6 cups of leafy greens and is made with 3 simple ingredients plus water. The easiest green shake you will ever make with wholesome ingredients.

• Water: Instead of water you can use coconut water, almond milk or other milk.
• Frozen mango: Mango is one of sweetest fruits that balances out bitter taste of greens. Using frozen fruit, gives smoothie creamy texture.
• Spinach: Spinach is a sweet-er leafy green with mild taste. I would not replace it with anything as it offsets more bitter kale taste.

• Kale: Any type of kale works. Dinosaur aka lacinato, green, purple etc. Just remove the bitter rib cage. And always add more spinach than kale.

What Are The Health Benefits of a Green Smoothie?

How to Make a Green Smoothie

• Add ingredients to a powerful blender in exact order (don’t change): Water, frozen mango, spinach and kale. An order of liquid, frozen fruit and greens last, ensures heavy frozen fruit will get blended with liquids first and blender won’t cavitate.
• Blend until smooth: Use preset button “smoothie” if you have one, or just blend kale and spinach smoothie long enough until consistency is to your liking. If your blender isn’t powerful enough, just pause, stir and blend more.

Optional Add-In’s and Variations

• Protein additions: Protein powder – just a small scoop not to make smoothie too thick. 1/4 cup Greek yogurt (or dairy free), 3 tbsp of peanut butter/almond butter or even raw almonds like I do in almond smoothie.
• Healthy fats additions: 1 tbsp ground flaxseed, chia seeds or hemp hearts.
• 1 tsp additions: Turmeric, matcha powder, fresh ginger.
• Squeeze of fresh lemon: This is a great way to bring out the flavor of all the vegetable smoothie ingredients!
• Water substitution: This will change the nutrition of your low calorie smoothie, but feel free to use coconut water or any unsweetened dairy milk like I do in kombucha smoothie (oat, almond, cashew, hemp, soy etc). Steer clear of adding ‘juice’ though.
• Layered smoothie: Make this kale and spinach smoothie recipe, pour into large glass, set aside. Now make strawberry smoothie, finally in a tall glass alternate layers of both vibrant low calorie smoothies for a sweet healthy treat. You could layer with anti-inflammatory smoothie as well!

Tips for Best Results

FAQs

How to Serve Kale and Spinach Smoothie?

• Breakfast: Green shake is perfect with any of these healthy muffin recipes!
• Snack: With a handful of healthy granola or protein oatmeal cookies.
• Dinner: Worried about your kids (or husband) not eating veggies at dinner? Serve green smoothie as a side dish.

How Long to Store Green Vegetable Smoothie?

What I love about this smoothie is that it doesn’t separate much and tastes delicious even the next day.

Store: If you have leftovers, you can refrigerate in glasses or a blender jug for up to 24 hours. If refrigerated in a jug, I give it another quick blend before serving. Easy-peasy.

Freeze: I have not frozen this smoothie, but if you are planning to make a smoothie bowl, adding cubes of frozen vegetable smoothie could help thicken it! I would freeze it in ice cube trays for easier blending.

More Spinach Recipes to Try

• Spinach salad recipe
• Strawberry spinach salad
• Healthy spinach dip
• Healthy spinach artichoke dip

More Healthy Drinks Recipes

• Strawberry smoothie – 4 ingredient after school snack your kids can make themselves.
• Almond smoothie with a protein boost.
• Red smoothie – when was the last time you ate raw beets that tasted good?!
• Raspberry smoothie – full of healthy fats.
• Kombucha – costs 30 times less to make at home.
• Lemon water recipe – good first thing in the morning.

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Green Smoothie

Healthy low calorie, nutrient dense Green Smoothie recipe with 3 simple ingredients is sweet, creamy and delicious! It's easy to prepare, tasty to consume and your entire family will enjoy.

Course Drink

Cuisine North American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 98kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Blender
• Mini spatulas

Ingredients

• 3 cups water
• 3 cups mango frozen
• 4 cups spinach
• 2 cups kale coarsely chopped

US Customary – Metric

Instructions

• In a powerful blender, add ingredients in the order listed above (don’t change): water, mango, spinach and kale. Press “smoothie” button or blend until smooth. I like to blend more after “smoothie” cycle for a super smooth smoothie. If your blender isn’t powerful enough, just pause, stir and blend more.
• Enjoy! What I love about this smoothie is that it doesn’t separate much and tastes delicious even the next day.

Video

Notes

• Store: Refrigerate in glasses or blender’s jug for up to 24 hours. If refrigerated in a jug, I give green smoothie another quick blend. Easy-peasy.
• Meal prep: Make smoothie packs by pre-portioning your fruit, kale and spinach in freezer safe bags.
• Water: Instead of water you can use coconut water, almond milk or other milk.
• Kale: Any type of kale works. Dinosaur aka lacinato, green, purple etc. Just remove the bitter rib cage. And always add more spinach than kale.
• Why exact order of ingredients? An order of liquid, frozen fruit and greens last, ensures heavy frozen fruit will get blended with liquids first and blender won’t cavitate.
• Can I use other frozen fruit? Frozen pineapple makes tasty green smoothie too, it’s just less sweet. We often add it if we run out of frozen mango. You can always add honey or maple syrup to taste. Some readers have used papaya.
• What is the best blender? The blender you use to make a green smoothie matters. To the point whether you will drink green smoothie or not, especially when it comes to kids. It has to be a high speed blender that makes smoothies smooth. I use this Blendtec and Vitamix is great too.

See recipe post for more tips and FAQs.

Nutrition

Serving: 1glass | Calories: 98kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 47mg | Fiber: 3g | Sugar: 17g

The post Green Smoothie appeared first on iFoodReal.com.

A mug of this creamy hot chocolate pairs perfectly with seasonal desserts like healthy pumpkin brownies, healthy pumpkin muffins, or almond flour pumpkin bread.

Light and Creamy Hot Chocolate Recipe

When the temps start to fall, I love having a hot chocolate recipe on hand that I can enjoy guilt free with a holiday gingerbread cookie (or two!). This healthy hot chocolate has it all; it’s sweet, creamy and you can adapt/flavor it in a ton of ways!

Traditional homemade hot chocolate usually contains full fat dairy, refined sugars, and real chocolate (or preservatives and additives in ‘instant’ packet mixes). I’ve lightened up this winter classic with lighter dairy (or use dairy free milk), unsweetened cacao powder/cocoa powder, and unrefined sweeteners for a wholesome treat!

Why Make This Healthy Hot Chocolate?

Ingredients for Healthier Hot Chocolate

• Cacao powder: You can use unsweetened raw cacao powder or cocoa powder. The first is the least processed option with a richer flavor but is also slightly more bitter. The latter is easier to find in grocery stores, but not as ‘healthy’.
• Milk: I recommend using 2% or 3.5% dairy milk. However, you can also make this healthy hot chocolate dairy free using your favorite plant based milk like oat milk, almond milk, etc. For a more decadent vegan hot chocolate, I recommend using a combination of canned coconut milk and a lighter option, like nut milk.

• Sweetener: Maple syrup or honey would work well. Alternatively, you can use a sugar free sweetener like erythritol, xylitol, or monk fruit sweetener for a sugar-free hot chocolate.
• Vanilla: Will enhance the flavor of healthy hot chocolate without adding tons of calories.

Keep reading below (after the creamy hot chocolate recipe how to) for more information on any add-ins and recipe variations!

How to Make Homemade Hot Chocolate

Preparing this healthy hot cocoa is remarkably simple and requires just three simple steps (technically two!)

• Heat the milk: Pour the milk into a small saucepan and heat over medium heat until it’s hot but not boiling. Stir it often, so it doesn’t scald.
• Add the remaining ingredients: Add the cacao powder, vanilla, and sweetener of your choice and whisk until thoroughly dissolved/combined. Then remove the pan from the heat.

• Serve: Serve the cacao hot chocolate immediately either alone or top with some whipped cream (or dairy free whipped coconut cream) and marshmallows for more of a decadent treat.

Optional Add-In’s and Variations

• Espresso powder: Adding around ½ teaspoon of espresso powder (or instant coffee) to the mix will enhance the flavor of the cacao hot chocolate for more depth of flavor (without tasting like coffee).
• Salt: Likewise, a pinch of salt helps to enhance the cacao flavor, providing extra depth to the healthy hot chocolate.
• Extracts: There are several extracts you could use to flavor this creamy hot chocolate recipe. Peppermint extract, orange, almond, hazelnut, rose, coconut, caramel, and even boozy extracts like amaretto would work.
• Cinnamon: Add some cinnamon powder to the hot cocoa or simmer a cinnamon stick in with the milk (so the flavor incorporates better). You can also optionally serve with cinnamon sticks in the mugs. That way, they double up as a stirrer AND infuse the hot cocoa with more flavor.
• Mexican hot chocolate: Use a combination of cinnamon and a pinch of cayenne/chili (regular or ancho for a slightly smokier flavor) for a warming drink.
• Other spices: Nutmeg, ground cardamom, ginger powder, chai spice, and gingerbread spice are all optional flavorings, added to taste.
• Nut butter: To add extra richness, heart-healthy fat, and protein, you can add a spoonful of your favorite nut or seed butter to the mixture. I recommend hazelnut butter for a healthy hot chocolate that reminds you of Nutella or peanut butter.
• Maca powder: This superfood powder is packed with health benefits, nutrients, and a malty caramel flavor.
• Alcohol: For a more grownup treat, you could add a splash of amaretto, brandy, bourbon, or even baileys/Kahlua. You can also use flavored liqueurs (like mint, orange, coffee, coconut, etc.).
• Coconut oil: Mimic the richness of traditional hot chocolate by adding a teaspoon of coconut oil (to replace the cacao butter in chocolate) to each serving of healthy hot chocolate. Use cocoa butter if you have some.

Tips for Best Results

FAQs

How to Serve Homemade Hot Chocolate?

With this creamy hot chocolate recipe being as ‘light’ as it is, you can have some fun with the toppings. Some of my family’s favorites are:

• Whipped cream or dairy-free whipped coconut cream
• Mini marshmallows although you could use one big one, too if that is all you have!

• Shaved chocolate, just a fine sprinkling of shaved chocolate (dark chocolate or milk chocolate) for extra richness. Use a Keto/ unsweetened chocolate bar if preferred.
• Healthy caramel sauce or chocolate sauce
• Shredded coconut or coconut flakes
• Chopped nuts, just a sprinkle for crunch.
• Crushed peppermint candy or candy canes (to double up as stirrers)
• A sprinkle of cinnamon or other spice
• Flaky sea salt, just a pinch.
• Sprinkles (look for natural sprinkles)

How to Store Cacao Hot Chocolate?

Storing: Allow the hot cocoa to cool and then store in an airtight bottle for up to three days in the refrigerator. Reheat as needed, shaking/stirring well before using.

Reheat: Either in the microwave or on the stovetop until warmed through.

More Healthy Desserts to Try

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Healthy Hot Chocolate

This sweet and creamy Healthy Hot Chocolate uses cacao powder, milk of choice, and is naturally sweetened with unrefined sweeteners! Even better, it requires just 4 ingredients and 5 minutes to prepare for a cozy, satisfying winter drink.

Course Drinks

Cuisine North American Ukrainian

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Calories 78kcal

Author Olena Osipov

Ingredients

• 1 cup 2% or 3.25% milk
• 1 tbsp cacao or cocoa powder
• 1 tbsp maple syrup or honey
• 1/4 tsp pure vanilla extract

Healthy Toppings (optional)

• Vegan mini marshmallows
• Whipped cream
• Sprinkles

US Customary – Metric

Instructions

• In a small pot, add milk and bring to a very hot temperature on medium heat (it doesn't have to boil).
• Add cacao powder, maple syrup and vanilla. Whisk very well until dissolved completely. Turn off heat.
• Serve hot with marshmallows or whipped cream.

Store: You can keep hot chocolate in a covered pot on the stove for a few hours and reheat as needed. To store for longer period of time, cool and place hot chocolate in a tight cap bottle. Refrigerate for up to 3 days. Reheat in a microwave or in a small pot on the stovetop.

Notes

• Store: You can keep hot chocolate in a covered pot on the stove for a few hours and reheat as needed. To store for longer period of time, cool and place hot chocolate in a tight cap bottle. Refrigerate for up to 3 days. Reheat in a microwave or in a small pot on the stovetop.
• Milk of choice: You can use any milk but remember the higher fat in milk, the creamier hot chocolate. Plant-based milk works as well, less creamy though but still flavorful.
• Water? I do not recommend to use water. Although no calories, it makes very flat hot chocolate.
• Make sugar free: You can replace maple syrup with the same amount of sugar free natural sweetener like erythritol or monk fruit sweetener.

Nutrition

Serving: 1cup | Calories: 78kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Fiber: 2g | Sugar: 17g

The post Healthy Hot Chocolate appeared first on iFoodReal.com.

I have been successfully brewing kombucha for 5 years now. And our entire family enjoys it plain the way it is! However, once I dropped a few pieces of fresh ginger in a flip top bottle with homemade kombucha and let it ferment overnight – there was no way back. Next day, we were basically drinking a ginger ale without sugar but full of probiotics and antioxidants. Next I added fruit and my kids were mind blown, saying it tastes just like “pop”.

How to Make Kombucha Fizzy

Brew Kombucha – First Fermentation

Make your own kombucha. Only ingredients you need are water, tea, sugar and SCOBY (easy to make at home or buy on Amazon).

Transfer Kombucha into Flip-Top Bottles

Pour it into flip-top glass bottles (you can buy them on Amazon), leaving only an index finger length room at the top.

Flavor

Add approximately 1/3 – 1/2 cup fresh or frozen soft and flavorful berries of choice like strawberries, raspberries and blackberries. Also herbs like rosemary, lavender, basil; spices like cinnamon and turmeric, add nice flavor and a boost of antioxidants. A handful of chopped fresh ginger is good too, just note it takes a few days longer to ferment.

Carbonation – 2nd Fermentation

Close bottles tightly and let kombucha ferment overnight on the countertop. Second fermentation (build up of carbon dioxide) begins as soon as you add fruit – bacteria in kombucha will start “eating” natural sugars in fruit (berries) and your kombucha will start getting some colour.

Let Gas Out

“Burp” sealed bottles 12 hours later, and after that once a day, if it’s too hot – twice a day. This is very important step as CO2 builds up and if you don’t burp the bottles for a few days, they might explode. To “burp” kombucha, simply place bottle in the sink, cover with a dish cloth and start opening the cap slowly and letting CO2 out. It is OK if it leaks, you can just rinse it off. Just do it slowly and you will be fine.

Store and Enjoy

Store kombucha on a counter if you plan on consuming it within 1-2 days after it’s ready. After that, store in the refrigerator and consume within maximum 2 days.

Fermentation process keeps happening after kombucha is ready (tasty). Its speed depends on the type of fruit used (low vs. high sugar content) and room temperature (outside, time of the year, fridge or counter). Eventually, more and more alcohol develops and kombucha tastes accordingly, more sour and boozy.

Another option is to flavour as you need – bottle kombucha, refrigerate, then flavor the night before the day you want to drink it – checking weather forecast helps.

Flavoring Kombucha

When it comes to kombucha flavors, it is a matter of personal preference, your geographical location and endless-endless combinations. Here are some that I have tried and we loved. Just to clarify – you add fruit (flavor) right after bottling to make kombucha fizzy – that is what makes kombucha fizzy.

• Ginger Kombucha: Peel and slice a few inches of fresh ginger and add to a bottle. Believe it or not, you do not need to add fruit to make ginger kombucha fizzy – ginger is enough. I usually buy organic fresh ginger, peel, cut into chunks and freeze in a sandwich bag.
• Mango Kombucha: Puree 1/2 cup fresh or frozen mango along with some kombucha in a blender and pour back into the bottle.
• Pineapple Kombucha (Kids’ Favourite): Puree 1/2 cup fresh or frozen pineapple along with some kombucha in a blender and pour back into the bottle.
• Raspberry Kombucha (Kids’ Favourite): Drop 1/3 cup of frozen or fresh raspberries into the bottle. To serve, add a few slices of lime and you are in heaven.
• Orange (Mandarin) Kombucha: Add small pieces of peel and a few chopped segments (all of mandarin) to the bottle.
• Rhubarb Kombucha: Dice 1/3 cup fresh or frozen rhubarb and add to the bottle.
• Cherry Chia Kombucha: This one is the bomb dot com. In a jug, combine 4 cups kombucha tea, 1/3 cup fresh or frozen cherries and 3 tbsp chia seeds. Stir with a long wooden spoon every 15 minutes a few times. Cover and let sit on a counter for 5-6 hours. I haven’t tried making it in a bottle for the fear of never being able to wash it properly and kombucha still turned out fizzy. Just stir before serving.
• Lime Kombucha: Squeeze a few generous size lime slices into a glass with black tea kombucha and ice. This simple combo will blow your mind on a hot summer day, forget iced tea!

FAQs

Tips on Flavoring and Making Kombucha Fizzy

• Washing bottles tip: To wash the bottles, fill them up with hot water, a bit of baking soda and a tablespoon of uncooked rice. Shake-shake-shake, let soak for 10 minutes, and shake again.
• Juice and dried fruit doesn’t work well: I have tried making kombucha fizzy with juice and raisins, and very minimal fizz has developed.
• Serving suggestions: You can serve kombucha with ice and garnishes of your choice. You can also add vodka or mix ginger kombucha with vodka and lime to make healthier Moscow mules.

Be healthy! What’s next? Kombucha smoothie?!

More Healthy Drinks Recipes

• Healthy iced coffee
• Green smoothie
• Red smoothie
• Healthy iced tea
• Strawberry smoothie

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Kombucha Second Fermentation: How to Flavor and Make It Fizzy

Kombucha Second Fermentation Recipe to further flavor your brewed kombucha recipe and make it fizzy. Kids will love it!

Course Drink

Cuisine American

Prep Time 5 minutes minutes

Fermenting Time 1 day day

Total Time 1 day day 5 minutes minutes

Servings 6

Calories 30kcal

Author Olena Osipov

Ingredients

• Previously brewed kombucha
• Fresh or frozen fruit/berries of choice

Instructions

• Brew Kombucha – First Fermentation: Make your own kombucha. Only ingredients you need are water, tea, sugar and SCOBY (easy to make at home or buy on Amazon).
• Transfer Kombucha into Flip-Top Bottles: Pour it into flip-top glass bottles (you can buy them on Amazon), leaving only an index finger length room at the top.
• Flavor: Add approximately 1/3 – 1/2 cup fresh or frozen soft and flavorful berries of choice like strawberries, raspberries and blackberries. Also herbs like rosemary, lavender, basil; spices like cinnamon and turmeric, add nice flavor and a boost of antioxidants. A handful of fresh chopped ginger is good too.
• Carbonation – 2nd Fermentation: Close bottles tightly and let kombucha ferment overnight on the countertop. Second fermentation (build up of carbon dioxide) begins as soon as you add fruit – bacteria in kombucha will start “eating” natural sugars in fruit (berries) and your kombucha will start getting some colour.
• Let Gas Out: “Burp” sealed bottles 12 hours later, and after that once a day, if it’s too hot – twice a day. This is very important step as CO2 builds up and if you don’t burp the bottles for a few days, they might explode. To “burp” kombucha, simply place bottle in the sink, cover with a dish cloth and start opening the cap slowly and letting CO2 out. It is OK if it leaks, you can just rinse it off. Just do it slowly and you will be fine.

Notes

Store: Store kombucha on a counter if you plan on consuming it within 1-2 days after it’s ready. After that, store in the refrigerator and consume within maximum 2 days.

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Sodium: 10mg | Sugar: 4g

The post Kombucha Second Fermentation – How to Flavor and Make It Fizzy appeared first on iFoodReal.com.

What Is a SCOBY?

Ingredients to Make Kombucha Mother

• Store bought kombucha: You need to buy a bottle of plain (not flavored) GT’s original kombucha. Why GT’s? Because after “something happened in kombucha resale industry back in 2010” most store-bought kombuchas are too “clear” and “sterile”. You need to pick a bottle with brown and/or clear strands, and preferably even a mini baby “jellyfish” at the bottom of the bottle. Those brownish strands will become your SCOBY.
• Black Tea: To grow a SCOBY, you have to use black tea only! To brew further batches of kombucha, any caffeinated tea like green tea, white tea or black tea works. However, only black tea produces foolproof kombucha mother. Cost, taste and health wise I recommend to buy organic loose leaf tea, however you can use tea bags as well.
• White or Cane Sugar: Coconut sugar, raw sugar, honey, maple syrup, agave, stevia etc. do not work. I buy a 10 lb bag of organic cane sugar at Costco for kombucha making purposes. Now, do not worry about consuming large amount of sugar – we are just feeding the kombucha mother to grow and at the end there will be barely any sugar left in your fermented tea.
• Water: I use tap water. I know many other sources recommend filtered water but boiled tap water has worked no problem for me so far.

How to Make Kombucha SCOBY

1. Make sweet tea: In a small pot, bring 2 cups of water to boil. Turn off heat and add 1 tsp tea and 3 tbsp sugar, stir and let cool completely (place in a sink filled with cold water to speed things up).
2. Combine with GT’s kombucha: In a quart glass jar, pour previously made tea discarding the leaves (use a mesh strainer) and 1 cup of store bought kombucha along with any brownish strands from the bottle.
3. Cover and set aside: Cover with paper towel secured with a rubber band and set away from direct sunlight spot (counter or pantry) with temperature above 21C or 70F.
4. Let ferment: It takes 2-4 weeks to grow a SCOBY. You can look but try not to disturb the jar as SCOBY disk is forming on top.

SCOBY Disk Growth Progress

Now let’s take a look at how SCOBY disk growth changes day by day (infographic below).

• Day 1: Looks like tea with bubbles and possibly brown blob from store bought kombucha.
• Day 3: No visible changes.
• Day 8: Brown strands start “eating” the sugars in tea, white strands pulling to the top and forming thin white-ish film, more likely with bubbles.
• Day 12: White film thickens into “a jellyfish” at the top of the jar.
• Day 15: That’s your SCOBY aka kombucha starter. Easy peasy. That’s it.
• Day 30: This is SCOBY after the first brew. See how it has thickened in 2 more weeks?!

How to Store and Feed Kombucha SCOBY

After your kombucha SCOBY is ready, you should be brewing kombucha with it. If you want to hold off for a few weeks, it is fine but you need to store it properly.

To store brand new SCOBY: Store kombucha SCOBY submerged in starter tea, in a glass jar, covered with paper towel and rubber band, in a dark place. As soon as mushroom has finished forming after day 15, you can leave it in the same jar without adding anything extra for up to another 2 weeks. It should thicken even further, which is good. Afterwards, you either have to use it to make kombucha or feed with extra sweet tea.

To store a few SCOBies: If you have accumulated a few SCOBies, you can create sort of a small or large hotel for them. Store SCOBies in a jar, submerged fully in kombucha. To avoid fast growth, you can try to find cooler place and place the jar there.

Feeding it: Because kombucha fungus is a live organism, you have to feed it. Whether you leave it in a jar after brewing kombucha or create a SCOBY hotel, always make sure SCOBY is submerged in kombucha. Once a month or as needed, you will have to add a few cups of freshly brewed and cooled off sweet tea to keep the symbiotic organisms alive.

FAQs About Kombucha Mother

Troubleshooting

• Kombucha SCOBY is thin. Cooler house temperatures and not enough tannins in a starter tea may result in a thin SCOBY. If your house temperature is below 70 F degrees, chances are SCOBY will end up on a thin side. And it is fine, you can still use it to make fermented tea, it will just take longer. Not using enough starter tea, or using the wrong ingredients or measurements, can also make your brew off. To thicken it, let it sit for another 7 days.
• I have been trying to grow a SCOBY for a week now and it is not forming. Hard to say but more likely it is the temperature issue. Ideal SCOBY growing temperature should be at least 21C or 70F degrees. DO NOT place kombucha in a corner pantry that is by the external wall of the house. I had this pantry in my previous house and it is cooler and not warm enough for bacteria to grow. If it happens to you, move it to warmer place and give it 3-4 more days for changes to occur.
• Kombucha SCOBY with mold. First of all, make sure it is mold. There is no mistaking when you see it – white or colourful, fuzzy, dry, in spots or complete coverage. In this case, you will have to discard the disk and starter and start over. Good news is mold is rare unless you have refrigerated kombucha mother for a very-very long time and moisture has accumulated. So, do not panic and make sure it is mold first.

What’s Next?

Now you can follow my kombucha recipe and brew some kombucha as soon as today.

More Healthy Drink Recipes

• Lemon water recipe – another way to boost your immune system, detoxify and improve gut health.
• Kombucha smoothie – easy and loaded with fruit and chia seeds!
• Green smoothie with 4 simple ingredients your kids will actually drink.
• Flavored kombucha – try with raspberries and your kids will call it “pop”.
• Turmeric tea – so healing and good for colds!

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How to Make Kombucha SCOBY

How to Make Kombucha SCOBY from scratch using simple ingredients. Then once you have kombucha mother make your own kombucha at home 30 times cheaper than store-bought.

Course Drink

Cuisine North American

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Cooling and fermenting Time 14 days days 1 hour hour

Total Time 14 days days 1 hour hour 7 minutes minutes

Servings 1 kombucha scoby

Calories 142kcal

Author Olena Osipov

Equipment

• Strainer
• Measuring cups

Ingredients

• 2 cups water
• 1 tsp loose leaf black tea or 2 tea bags preferably organic
• 3 tbsp white or cane sugar not honey, maple syrup or coconut sugar
• 1 cup store-bought plain kombucha like GT's

US Customary – Metric

Instructions

• In a small pot, bring 2 cups of water to boil. Turn off heat and add 1 tsp tea and 3 tbsp sugar, stir and let cool completely (place in a sink filled with cold water to speed things up).
• In a quart glass jar, pour previously made tea discarding the leaves (use a mesh strainer) and 1 cup of store-bought kombucha along with any brownish strands from the bottle.
• Cover with paper towel secured with a rubber band and set away from direct sunlight spot(counter or pantry) with temperature above 21C or 70F. It takes 2-4 weeks to grow a SCOBY. You can look but try not to disturb the jar as SCOBY is forming on top. See my post for video and pictures what SCOBY should look like and troubleshooting.
• SCOBY is ready when it is at least 1/4″ thick and white in colour – a jellyfish like mushroom you can take out of the jar and hold in your hands.
• Now you can brew some homemade kombucha.

Video

Notes

• Where to buy GT’s kombucha? Online, or look in the refrigerated produce section or natural foods aisle at your local large chain store, or in any health food store.
• Can I use plastic or metal container for making kombucha SCOBY? No, for best results to avoid reactivity between the cultures and container, and possibly interfering with mother’s growth, please use a glass container. 
• What is the best tea for making kombucha SCOBY? Only black tea. 
• I have been trying to grow a SCOBY for a week now and there are no visible changes. What should I do? Ideal SCOBY growing temperature should be at least 21 C or 70 F. DO NOT place kombucha in a corner pantry that is by the external wall of the house. I have this pantry (newer homes) and it is cooler and not warm enough for bacteria to grow.
• Is the SCOBY reusable or do I need a new one every batch? SCOBY is reusable. You transfer SCOBY from batch to batch. New SCOBY grows on top of old one every batch. 

See Recipe Post for more Tips, FAQs and Troubleshooting.

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 37g | Sodium: 31mg | Sugar: 36g

The post How to Make Kombucha Scoby appeared first on iFoodReal.com.

We will show you how to grow a SCOBY (you can also buy one or get from a friend), brew kombucha and then even make it fizzy. This is a full guide to homemade kombucha tea that costs 30 times less than store-bought. Aha, that’s right!

Why Make Homemade Kombucha?

Wondering why and how to make kombucha at home? Got “a kombucha problem” and don’t like how much it costs? I don’t blame you. Store bought kombucha costs as much as wine.

1 gallon kombucha = $28 Store bought vs. $0.80 Homemade = 30 times cheaper

Shocked? I was too. This reason alone should be enough to get over any aversion towards kombucha SCOBY, the jellyfish like slimy kombucha “mushroom”, and learn how to make your own kombucha.

I have been making my own kombucha for 5 years now. Making kombucha at home is super-super simple once you understand how kombucha tea brewing process works. This post goes into detailed instructions including a video, supplies needed (with affiliate Amazon links I use and trust myself) and a huge section of FAQs. Keep scrolling below or click on any link in the Table of Contents above for a quick jump to your section of interest.

What Is a Kombucha Tea?

Ingredients and Supplies You Will Need

Ingredients

• Kombucha SCOBY: You will need to grow your own SCOBY first from a mix of a bottle of store-bought kombucha, tea, sugar and water. However, you can buy fresh SCOBY with starter tea to speed up the process by 2-3 weeks or get one form a friend.
• Tea: Any caffeinated, flavoured (love Earl Grey tea here) or plain tea like white tea, black tea or green tea works. No decaf tea. You can also use tea bags (I list the amount in the recipe card below).
• Sugar: White or cane sugar, preferably organic. No brown, coconut or raw sugar. Also no honey, maple syrup, stevia, splenda etc.
• Water: Can be just tap cold water, doesn’t have to be filtered.

Supplies

• Large glass container: Has to be glass or ceramic minimum 1 gallon size. I always use a glass dispenser with a plastic spout (which is fine!) that makes pouring the brewed kombucha so much easier.
• Flip top glass bottles: Airtight bottles will keep carbonation in.
• Fine mesh sieve: Filters out large and small loose leaf tea leaves making your drink super clear.
• Linen or paper towel and a rubber band: You want to allow air to circulate during the fermentation process.

How to Make Kombucha from Scratch

Here is a quick recap of the whole process:

• Grow or buy a SCOBY
• First fermentation – brewing kombucha.
• Second fermentation (optional) – flavoring and making kombucha more fizzy.

1. Grow or Buy Fresh SCOBY with Starter Tea

Here is a super easy video recipe how to grow kombucha SCOBY. Quick recap: All you will need is a bottle of store-bought kombucha, combined with a few cups of homemade sweet tea and left to ferment for about 2 weeks or until a SCOBY forms on top. Or you can buy fresh SCOBY with starter tea these days. Amazing!

2. Brew Sweet Tea

Now that we have kombucha mushroom, we are ready to brew kombucha also called “first fermentation”. In a large pot, bring water to boil and turn off heat. Add tea leaves and sugar, stir and let cool completely.

3. Combine Tea and SCOBY

In at least one gallon size glass beverage dispenser, add SCOBY and 2 cups of starter tea (the one from growing a mushroom in or store-bought kombucha). Pour cooled tea on top using a fine mesh strainer.

4. Ferment

Cover with paper or linen towel secured with a rubber band and put in a place with temperatures around or above 21C or 70F degrees (I leave mine on a kitchen counter away from direct sunlight) to ferment for 7-14 days.

How do I know my kombucha is brewing? Kombucha will lighten in colour and develop fermented smell. You will also see small bubbles forming and new SCOBY forming on top of the first one.

5. Taste and Bottle

After 7-10 days (less in summer) start tasting kombucha. If it isn’t sweet, has a tangy taste, fizzes as you pour and booch mushroom is floating at the top, then your fermented tea is ready. Pour all of it, minus the 2 cups and SCOBY, using a funnel into an airtight cap bottles and enjoy!

6. Storing Kombucha Tea

Does kombucha go bad? Kombucha tea doesn’t go bad but rather keeps fermenting which makes it taste more vinegar-y. Choice of storage depends on your personal taste buds. Keep at room temperature for up to one week, “burping” bottles every few days to avoid gases build up. After that (or from the start) refrigerate for up to 2-3 weeks. Fermented tea loses its carbonation when refrigerated and doesn’t need “burping”.

7. Repeat

Always leave about 2 cups of fermented tea covering the SCOBY in a jug, to keep it hydrated and to be able to start a new batch. To brew next batch, start with step 2 by brewing and cooling the sweet tea.

Health Benefits of Fermented Tea

How to Flavor and Make Kombucha More Fizzy

Freshly poured kombucha tea from the dispenser with a SCOBY is very fizzy. It loses its carbonation once bottled, especially in a fridge. Would you like it to be more fizzy? Then you need to do a second fermentation aka how to make kombucha fizzy.

Would you like your kids to drink and love the booch? Would you like to make your own “healthy pop”? Then click and learn everything about flavoring kombucha.

Homemade Kombucha FAQs

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How to Make Kombucha

How to Make Kombucha at home, a fizzy fermented tea, that is 30 times cheaper than store-bought. You just need water, tea, sugar, starter tea and just follow our easy kombucha recipe!

Course Drink

Cuisine Asian

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Cooling Tea and Fermentation Time 10 days days 3 hours hours

Total Time 10 days days 3 hours hours 17 minutes minutes

Servings 14 servings

Calories 30kcal

Author Olena Osipov

Equipment

• SCOBY
• Glass container
• Strainer
• Glass bottles

Ingredients

• 1 kombucha SCOBY
• 2 cups previously brewed kombucha from a jar with SCOBY or store-bought
• 14 cups water
• 1 cup white or cane sugar not honey, stevia, raw or coconut sugar
• 2 tbsp loose leaf black or green tea or 8 tea bags

US Customary – Metric

Instructions

• Make kombucha SCOBY. All you will need is a bottle of store-bought kombucha, combined with a few cups of homemade sweet tea and left to ferment for about 2 weeks or until a SCOBY forms on top. Or you can buy fresh SCOBY with starter tea these days.
• In a large pot, bring water to boil and turn off heat. Add tea and sugar, stir and let cool completely: place in a sink filled with cold water to speed things up, or let sit overnight.
• In a glass container, add SCOBY and 2 cups of starter tea (the one from growing a SCOBY in or store-bought kombucha). Pour cooled tea on top using a fine mesh strainer.
• Cover with paper or linen towel secured with a rubber band and put in a place with temperatures around or above 21C or 70F degrees (I leave mine on a kitchen counter away from direct sunlight) to ferment for 7-14 days. It is OK if SCOBY isn’t floating at the top (it will later).
• After 7-10 days (less in summer) start tasting kombucha. If it isn’t sweet, has a tangy taste, fizzes as you pour and SCOBY is floating at the top, then your kombucha is ready.
• Pour all of the kombucha, minus the 2 cups and SCOBY, using a funnel into an airtight cap bottles and enjoy!
• Always leave about 2 cups of fermented tea covering the SCOBY in a jug, to keep it hydrated and to be able to start a new batch. To brew next batch, start with step 2 by brewing and cooling the sweet tea.

Video

Notes

• Store: Kombucha tea doesn’t go bad but rather keeps fermenting which makes it taste more vinegar-y. Choice of storage depends on your personal taste buds. Keep at room temperature for up to one week, “burping” bottles every few days to avoid gases build up. After that (or from the start) refrigerate for up to 2-3 weeks. Kombucha loses its carbonation when refrigerated and doesn’t need “burping”.
• Plastic spout: If you have glass dispenser with a tap and it is plastic, know it is fine and normal. That is what I have.
• Can I use plastic or metal container for making kombucha? No, it has to be glass.
• What is best tea for making kombucha? Any caffeinated, flavoured or plain tea like white tea, black tea or green tea works.
• What is ideal room temperature for brewing kombucha? About 68 – 70 F or 20-21 C for bacteria to grow and kombucha ferment. Warmer temperature means faster fermentation.
• Can I take a break from brewing kombucha? Yes. When we went on vacation to Mexico for a month, I placed the jug with SCOBY and about few cups of kombucha in the fridge for 4 weeks. This way the fermentation process slows down. If I want to take a break for a shorter period of time while at home, let’s say 7-10 days, I just let the jar sit on a counter in the same way.

See Recipe Post for more FAQs.

Nutrition

Serving: 1cup | Calories: 30kcal | Carbohydrates: 7g | Sodium: 10mg | Sugar: 2g

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