Disclaimer - I have not been paid/hired as an “Influencer” to review this brand. A few GPW followers have been keen to know more, and so here are my thoughts :-)Read More
Since cutting dairy from my diet last year, I’ve been aware of maintaining my probiotic levels and supplementing with tablets. I had never tasted Kombucha until earlier this year – I had only heard of it and seen it at shops and cafes. I thought I’d buy one bottle and totally fell in love with it.
It’s so delicious but the weekly cost can add up, so in true Goodness Gracious Me style, I decided to make it at home! A few people have been asking questions when I post Kombucha related snaps, so for those who have no clue as to what it is, here is a quick rundown:
What the deuce is Kombucha, and how is it made?!
Kombucha is a fermented, probiotic drink which originated over 2000 years ago in the China/Russia region. It is made from black/green tea, sugar and something called a SCOBY. The yeast/bacteria in the SCOBY react with the sugar to produce a certain fermentation, resulting in a naturally carbonated drink, low in sugar and full of health benefits.
Is SCOBY like the dog detective?!
No, but I do like to call it SCOBY Doby Do, ha! SCOBY is an acronym for Symbiotic Colony of Bacteria and Yeast. It multiplies naturally with each Kombucha brew and looks like a weird round mushroom top.
So, what’s so good about this Kombucha?!
While there is no solid scientific evidence to back up the health claims, Kombucha is thought you be extremely beneficial when consumed daily. Some of the benefits include:
- Probiotics for healthy gut
- Detoxified liver
- Boosts energy
- Relieves headaches
- Contains antioxidants
- Reduces inflammation
- Indirectly helps mental health
If you'd like to read up more on the health benefits, check out this page.
Ok sounds good, so how do I make it?
All you need is a large glass jar for brewing, a small cloth to cover the jar opening, green/black tea mix, sugar and a live SCOBY. Once brewed, it takes a few days for bubbles to start rising to the surface and pH levels should be around 2.5 to 3.5 depending on your taste. The temperature should not go over 28 degrees C as that can kill off the bacteria. You then bottle, leave at room temp for a further couple of days (second fermentation), then refrigerate. Leave the leftover SCOBY and liquid for a couple of days (to ensure it's concentrated enough to kickstart the next batch), and then you start the whole process again.
This is a good website explaining how to make it yourself, and I bought my kit from Karl Kombucha. If you can however get your hands on a good SCOBY, you can get away without a starter kit if you have a big glass jar.
If you’ve been thinking about making it, I highly recommend it! It doesn’t take up a lot of time, and the drink is truly delicious. I have it first thing in the morning, and then later in the day – sometimes even mixed with a bit of soda water.
I hope that clears up a few questions you may have.
Here’s to good health – CHEERS!
My “birthday week” has officially begun (the period between my Persian Calendar and standard calendar birthdays). I’m turning 30 and sometimes I feel that all I do these days is take care of the kids, the house, cook, clean, garden, kids activities, kids birthday parties, and go to work. I often tell the GPHubby that I’m going through my pre-mid life crisis! I see many of my friends travelling, going for parties, binge watching TV shows all night, eating out at restaurants all the time, and often I think that I’m missing out on all that. However, I’ve realised that I often need to stand back, be grateful for all that I have now, and realise that this difficult young child phase will pass. We will be able to achieve more things very soon as the kids become more independent...
I’ve been thinking about the bucket list concept, and thought I should put together my ‘GPW Turns 30 To Do’ list. I know that you need to visualise your goals, and with hardwork and dedication one can achieve their dreams! So, here are a few things I wish to achieve over the next few years:
I learned ballet when I was a toddler, but never took it up during my teens. It’s such a beautiful genre of dance and something I’ve always wanted to do. While my body may not bend and flex enough initially, I’m sure with proper training and hard work I’d be able to perform a routine on stage.
I simply love musicals and love going to the theatre. Some of my favourites are The Producers, Chicago, Hello Dolly, Wicked and Singing in the Rain. I never took the opportunity to perform in plays at high school, so I would love to perform in a local community musical one day.
I love project management and taking on leadership roles on committees and in clubs, and so I would love to oversee my own business one day. Whether it be food, engineering or child related, it’s something that’s always at the back of my head. I have grown up with a risk averse attitude, but one day I hope to stop worrying and pursue all these business ideas that float around in my head.
Visiting the ancient Zoroastrian cities and fire temples in Iran is something most Zoroastrians hope to do during their life. Iran was our original home hundreds of years ago before persecution, and it would be absolutely amazing to take a guided tour to visit the ruins and fire temples from generations ago.
TV SHOW TOURS
As some of you may know, I am a complete Outlander and Game of Thrones fan and would love to go on a guided tour of filming locations in Scotland and Europe. It would be amazing to watch either of these being filmed as well.
I took Tae Kwan Do and Shotokan martial arts classes when younger but stopped before I was a teenager. Martial arts is so good for mental discipline and physical exercise and I would love to train again to achieve a black belt, which I never did as a child. When living in South Korea, I was unable to attend TKD classes as I was pregnant and didn’t stay long enough. Many of the Mums did attain black belt there so I am motivated to one day do this too.
My friends at uni told me I should have applied for Masterchef when the show started airing on TV. Back then my excuse was university study, then it was graduate work, then planning my wedding, then building our house, then pregnant, then one kid, then pregnant, then two kids… There may never an ideal time to apply, but now that the kids are older and potentially able to manage without me if I were to make it to later rounds of a competition, it’s something that I’m seriously considering.
I've always told the GPHubby that if he was ever offered a job in Singapore, not to ask me, but to just start packing! I love the city and would love to spend a few years abroad living there.
So, I better get my act together from now on - lots to do and lots to look forward to!