The time will come when you are simply tired of drinking kombucha! You’ve consumed as much as humanly possible, given much of it away to friends and family, and have composted or safely stored away all of your SCOBYs…yet you still have copious amounts of the delicious tea awating a means to an end.
Why not try out these delicious recipe ideas?
In a cruet or carafe, combine 2 tbsp kombucha with 1 tsp olive oil and 3 pinches of salt (I prefer Celtic Sea Salt or Pink Himalaya Salt, as they have higher amounts of good-for-you trace minerals). Use in salads, or in the two recipes below:
Cut old, stale bread into square chunks. lay flat on a dehydrator tray or cookie sheet. Sprinkle with rosemary and garlic. Shake the Kombucha Vinaigrette until mixed well, and drizzle over bread. Bake in the oven at 300 for thirty minutes to an hour, or in your dehydrator overnight. Enjoy in salads or with soup!
KOMBUCHA DULSE- KALE CHIPS OR SALAD
On a dehydrator tray or a cookie sheet, lay out de-veined kale (rip it from the stalks so the bendable, pliable leafy parts remain). Toss with pieces of dulse sea vegetable (can be purchased at most health food stores), or sprinkle with dulse flakes. Drizzle with the Kombucha Vinaigrette and sprinkle with sesame seeds. (You can serve as- is as a dulse- kale salad, or dehydrate until crisp.) If you do not have a dehydrator, simply turn your oven to its lowest setting and ‘bake’ for two hours or until crisp.