Yesterday’s lunch was one of those meals that was so simple but came together beautifully and created a filling plate.
(I know, it’s a massive pile of potatoes, we will be eating them all week)
UM, collards are my new favorite green! I love the bitterness of them. These ones are sauteed in a teaspoon or two of coconut oil with garlic, a balsamic reduction, and a drizzle of maple syrup.
Turns out it is possible to over-roast squash :(. Still edible though.
Post lunch I headed to my fermentation station
KOMBUCHA!!! ♥
LOVE this stuff. Makes me feel sooo good.
Since September I have been making kombucha from a “mother” (the necessary culture) that my sister gave me. It’s been working great but I am not able to make quite enough to last me until the next batch is ready. Time for another SCOBY (symbiotic colony of bacteria and yeast) mother.
After some internet research I decided to try to grow my own SCOBY. Into a quart mason jar went 1 cup of white and brown sugar sweetened green tea and one cup of kombucha (from my homemade stash). I covered the jar with a paper towel held in place with a rubber band to keep out any undesirable bacteria and set the jar in my kombucha closet.
A week and a half later I took a look and what did I find?
A perfect SCOBY!
Yeah, yeah, I used to be a little skeeved out about making kombucha too (I had my little sister make it when we lived together in Portland ;)). But I got over it because I love the stuff and $4 a bottle? No thanks. Also, it’s fun to make. I feel like I am making something from nothing and can control the sweetness and fizziness. Not to mention the cost of a few quarts is some green tea bags and sugar!
Now if you’ll excuse me I’ve got some milk on the stove that needs turned into yogurt…
Gracefulfitness 
I love collard greens!!
I used to drink kombucha pretty often. Now I don’t think the store bought ones are really all that good for you, but making your own would be the way to go. I don’t dare though. Too many scary stories about bad cultures. You rock!
I have NO CLUE what Kombucha is!!!???
But I have to admit, I’m a bit squeamish with the picture – LOL!
Haha! Kombucha is a fermented “tea” that has claims to a bizillion health claims. I like the taste of it (admittedly, kinda like apple cider vinegar) and the way it makes me feel, energized and thirst/appetite satisfied. Since kombucha is fermented it has the benefits of “good” bacteria, which can promote healthy flora in the intestines and help boost the immune system (like yogurt).
I don’t drink soda but love carbonation and kombucha has a nice light fizz.
If you ever try it, you’ve been warned-it is usually an acquired taste!
Those collard greens look pretty good. I’ve never seen them at my local grocery store because I don’t think they’re typical here in Canada, but I saw some when we were in Arizona over the holidays. Didn’t buy because I wasn’t sure what to do with them, but now I know for next time. 🙂
I’ve always been more of a kale girl myself but collards are great. They are a little bitter and hardy, they hold there texture for a long time before turning to mush. I don’t know how wide spread they grow but in the US they are a quintessential Southern food and were traditionally served with lots of ham or bacon and cooked until super soft.
Collards are so hearty. After a month of below freezing day times, nights as cold as 12, and several snows, Megan harvested collards, sweet and tender.
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Do you have the kombucha recipe?? I want to try!
It doesn’t look like I’ve posted a full recipe yet, I’ll get right on that!
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