Meet the newest member of the Remedy family, SAM WOOD!

We're stoked to share Sam has joined the Remedy team as an official Remedy Ambassador. Sam shot to fame starring as the Aussie Bachelor in 2015 (SNEZ for the win)! He's now kept pretty darn busy as the founder to 28 by Sam Wood, Australia's fastest-growing online training and nutrition program, being a proud dotin' dad and a total all-round LEGEND.

Most importantly… he's BIG on telling sugar to get FRUCT which is exactly the kinda energy we're about. Sam's been recommending Remedy Kombucha at 28 for YONKS thanks to our tasty range of live cultured bevvies containing NO sugar, naturally. Whatttttta human.

To say we're mighty proud to be partnering with Sam to help inspire more Aussies to drink better is an understatement. As we approach summer after one HECTIC year, we're stoked for the KING of health and fitness is here to help us kick our COVID comfort eating and drinking to the curb and make better choices every day.

Thank us later for seeing more of his cheers-worthy face around town. Mic drop.

Wanna get to know our newest Remedy Ambassador? Here's five fizzy questions answered by Sam Wood.

First up, what's your favourite Remedy bevvie? I've been recommending Remedy Kombucha at 28 since my first sip as they're not only refreshing and full of goodness, but also because they contain no sugar, naturally but still taste amazing. I've been hooked on Remedy Kombucha Raspberry Lemonade for years. Although now… the NEW Remedy Kombucha Wild Berry is a close rival.

Guilty TV watch? I’m addicted to home renovation shows!

First thing you do when you wake up? Taking dog Hendrix, a chocolate lab for a walk each morning is my kind of meditation before the craziness of getting the family dressed, fed and to school each day. I'm big on my morning rituals to set up my day for success (which is survival at times as a busy parent).

Worst habit? Chocolate at night and inability to slow down..

Post-workout routine? Keep hydrated, eat something protein-rich to help those muscles recover - AKA a banana, scrambled eggs or some apple with nut butter. I'm also big on having a Remedy Switchel Blood Orange after my workout in the morning as it's a great way to cheat yourself getting your daily dose of ACV first thing and hydrate.

Burpees or mountain climbers? Can I Say neither? Probably mountain climbers.

ROLL OUT your picnic rug and chuck some ice inya esky!! We’ve just dropped Remedy Kombucha Wild Berry – a berrylicious, tastebud take-off kombucha that’ll even make your non-booch drinkin’ mates weak at the knees. Brilliantly balanced with mixed berry tastiness, we’re confident this WILD one is for EVERYONE.

On first sip, you’ll be swept away to a warm summer’s day. BURSTING with strawberry, blackberry and blueberry bliss, this sweet, jammy and beautifully aromatic berry brew is unprecedently good. We are PUMPED to celebrate the best of summer and the minglin’ months ahead with this delicious drop!

After a very WILD year, this new flavour builds on the THIRST and excitement for the summer break with that mixed berry tastiness we all know and lurveeee. Best of all we can start summer RIGHT as Wild Berry Kombucha has all the flavour and none of the sugar or nasties traditional berry fizzy drinks sneak in (WE SEE YOU).

Made the old school way, Remedy Kombucha Wild Berry is made in small batches following a long-aged 30-day brewing process to create the tastiest, healthiest kombucha going ‘round with lip-smacking berry BOLDNESS.

Reach for a Remedy Kombucha Wild Berry online by the case FULL here or pick one up in the chiller at your local Woolworths or independent grocer.

Curious about the benefits of kombucha? Get clicking to learn more...

Whatttta year!#@?! While it's been a toughy, one positive to come out of the big 'C' is that we've all been gathering around our kitchen counters more than ever fermenting up a storm (HELLO sourdough). 

To celebrate all this culinary bravado, we've collaborated with our mates at I Quit Sugar to share our all-time Ferment Faves!

From kombucha makin' to pickling a Remedy rainbow of veg, each recipe is an ABSOLUTE party-in-your-mouth cracker.

The best bit is that whether you're a fully-fledged ferment genius or an absolute NEWBIE, it doesn't matter! You'll enjoy these utterly calming to make recipes all the same in this 2020 craze. PLUS ferments are theeee BEST homemade gift ever, so be sure to drop off a jar full of goodness to all your nearest and dearest to try (Chrissy gift-giving sorted).

Fun Fact: The first batch of the Remedy Kombucha you know and love was created on our Founders kitchen bench in a small jar in Melbourne almost 15 years ago! From little jars, big things can grow! 

Ferment yo'self the Remedy rainbow with this pickled veg delight! Make a party of pickles or a radiant radish mix with this fermented recipe that is sure to become your new fave. WHO SAYS VEG HAS TO BE BORING!? 

Makes: 1 x 500g jar
Prep time: 15 minutes
Cooking time: NA

INGREDIENTS

• 2 medium red onions (or 3 cups of any thinly sliced vegetable…cucumber, radish, carrot etc.)
• 1 cup apple cider vinegar
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon sea salt
• 1 teaspoon rice malt syrup (optional)
• 1 cup Remedy Kombucha, flavour of your choice!

METHOD

Add the apple cider vinegar, sea salt and rice malt syrup to a small saucepan over medium heat, bringing to a simmer. Stir through until salt has dissolved.

Remove from the heat and add in the vegetables, black peppercorns and mustard seeds. Toss all together and allow to cool.

Once cooled, stir through the kombucha and transfer to jars, packing the onions (or other vegetable) into the jar tightly.

Allow to rest for 1 hour, then transfer to the fridge to store.

Recipe made in collaboration between Remedy Drinks and  I Quit Sugar. Photography by  Bec Dickinson. 

Spice up your life with this fermented hot sauce made with the goodness of our Remedy Kombucha Cherry Plum! Wanna know the best bit? This TASTY saucy matures and develops more flavour and depth with time - it's the gift that just keeps on givin'.

Makes: 1 litre
Prep: 30 minutes + 1 week of fermenting time

• 1 cup water, lukewarm
• 2 tablespoons apple cider vinegar
• 1 bottle (330ml) Remedy Kombucha Cherry Plum
• 3 teaspoons sea salt
• 300g chilli peppers, stem removed, sliced in half, remove seeds if you don’t want it too hot (about 3-4 cups)
• 1 carrot, thinly sliced
• 4 garlic cloves, sliced
• 1 shallot, sliced
• 2 teaspoons rice malt syrup (optional)
• 1 X 2 litre jar
• 1 small zip lock bag
• 1 pair of gloves

HANDY TIP: Use any whole chillies you like, or use a blend of different ones. To reduce the heat, feel free to add red capsicum to the mix. The heat of the hot sauce will continue to mellow over time as it ferments. It will also continue to develop more flavours.

Add the water, apple cider vinegar and sea salt to a small saucepan over medium heat and warm through, stirring until the salt is dissolved. Remove from the heat and allow to cool completely.

Meanwhile, place on your gloves (trust us, you’ll be feeling the heat in your fingers for days if you handle/chop all these chillies).Then layer the chilis, carrot, garlic and shallot into sterilised jars.

Stir the Remedy Kombucha into the brine mixture, then pour into the jar, pressing the chillies and other ingredients into the liquid. If you don’t have enough liquid to cover the chillies, then create more brine with the ratio of 1 teaspoon of salt per 1 cup of water.

Fill your zip lock bag with a little water, then shove into the jar, to keep the veggies completely submerged under the brine.

Screw on the lid and place into a cool, dark spot like the pantry for 5-7 days until the brine appears slightly cloudy. Tap the container, and if there are little bubbles, then it’s fermenting!

After this time, strain the brine from the vegetables, reserving the brine for the next step. Place the veggies into a blender with 1 cup of the brine and blend until as smooth as possible. Try the hot sauce, and add a little rice malt syrup to sweeten as desired. Continue to add more brine if you want your hot sauce to have a thinner consistency.

Divide into bottles and store in the fridge for up to 12 months.

Recipe made in collaboration between Remedy Drinks and   I Quit Sugar. Photography by   Bec Dickinson. 

A TWIST on the traditional sourdough, to create a crunchy bread FULL of flavour, character and goodness. Traditional sourdough is created using a starter that contains wild yeasts and good bacteria to make the bread rise. A starter can be shared by someone who already has one, or you can make your own. This recipe kick starts the process by using the live cultures present in all Remedy drinks, substituting the usual water for your favourite Remedy Kombucha!   

SOURDOUGH STARTER: 

For best results, create your starter a few days before baking. An easy way to remember starter ratios is 1+1 flour and liquid, for example, 125g flour to 125mls of Remedy Kombucha Apple Crisp. 

Ingredients

• Flour 
• Any Remedy Kombucha flavour - our team recommends Remedy Kombucha Apple Crisp, which is what we have used in this recipe.

METHOD

Mix 125g flour + 125g Remedy Kombucha, stand for 12-24 hours. After this time, discard half of the starter and then feed it the 60-75g each of flour and Remedy Kombucha Apple Crisp. Repeat this step every 12-24 hours until your starter is doubling in size and smells of both apples and bread. 

SOURDOUGH

For the recipe, use about half of your starter, and keep the other half in a jar in the fridge for future baking. Feed this fridge based starter every few days, by discarding half of the mix, and feeding it fresh flour and Remedy Kombucha Apple Crisp.

To make your bread, first make a mix of your starter, flour and more Remedy Kombucha. This first stage makes what is called Levain, or a ‘sponge’. More flour, liquid and salt are then added to create the dough. The quantities of Remedy Kombucha and flour below are a good guide, however sometimes your mix will need a little more flour, or a little less liquid depending on the weather, temperature, and type of flour used.

Levain ingredients

• 50g (2 tbsp) Sourdough starter 

• 80g (80 ml, or ⅓ cup) Remedy Kombucha Apple Crisp

• 75g (½ cup) strong bread or pizza flour

Dough ingredients

• 500g (500ml or 2 cups) Remedy Kombucha Apple Crisp

• 700g (4⅔ cups) strong bread or pizza flour, plus extra for dusting

• 2½ teaspoons fine sea salt

HANDY TIP! The best part of the recipe is there is no kneading. The activity of the live cultures does all the work! You just fold the dough a few times with rests in between. 4-6 times works best.

METHOD

1. Feed your sourdough starter to keep it active, 4 — 8 hours
2. Make the levain. Combine your starter, flour and Remedy Kombucha Apple Crisp in a medium bowl. Mix until combined, and then cover with plastic wrap and leave it to stand in a nice warm part of the kitchen. Overnight works best. By morning it should have expanded and look very bubbly. 
3. Make the dough. Combine the levain with half the Remedy Kombucha set aside for this stage, and then mix until smooth, add the remaining Remedy Kombucha to the mix. Sift the flour and salt, and then add to the wet ingredient mixture. Mix this with a wooden spoon until you have a very basic rough looking dough. Cover this bowl with plastic wrap and set aside for an hour. 
4. Unwrap the bowl and take a corner of the dough in one hand. Stretch it away from the dough slightly, and then fold this stretched piece back on top of the dough. Turn the bowl 90 degrees (a quarter turn) and repeat this step three more times. Cover again with the plastic wrap, and set aside in a nice warm place for a further 30 minutes. Repeat this process four to five more times. By this stage, the dough will look very uniform and smooth. After the final folding, cover again and let it stand for about an hour until the dough is puffed. 
5. Turn the dough out onto a well-floured surface. Cut your dough into two pieces. Shape these two pieces into two loaves. At this stage, you can use a loaf tin, proving baskets, a dutch oven, or a baking tray to shape the type of loaf you want. Use non-stick baking paper to line or place the loaf for baking. Once shaped, cover your loaves with a floured tea towel, oiled plastic wrap or baking paper, and then stand somewhere warm and draught free for a final rising. 
6. Preheat the oven to 240 C (220 C fan forced). Place the loaves in the oven and throw in a handful of ice cubes into the bottom of the oven. This will help create a great crust! 
7. Bake for 20 minutes, then reduce the oven temperature by 20 degrees (220 C, or 200 C fan-forced). Bake for another 15-20 minutes until the crust has a nice deep colour to it, and the loaf sounds hollow when tapped on the bottom. Take the loaves out of the oven to cool on a wire rack for about an hour. DELISH.

Recipe made in collaboration between Remedy Drinks, Remedy Team Member Nik Gray and I Quit Sugar. Photography by Bec Dickinson. 

Are you a full-blown stage five kombucha addict ready to take things to the next level? Or just have the fermenting bug (pun intended)? Either way, we're here to show you just how easy it is to make your own kombucha at home. It’s how Remedy started, after all! That’s right, our founders Sarah and Emmet started out making kombucha for themselves and their young family on their very own kitchen counter.

Thirsty to kick your sugar-loaded COVID comforts to the curb? Well, do we have a treat for you! Meet our BIGGEST booch bottle in Remedy HISTORRRRY – Remedy Kombucha 1.25L!!

You and your mates will be a-b-s-o-l-u-t-e-l-y fizzin’ forever on the good stuff with this SUPERSIZED bottle of Remedy Kombucha.

To say we’re damn chuffed with this BIG booch bottle is an understatement because it’s helping us more than ever on our mission to shake up that darn fizzy drink aisle for good.

How you ask? WELL. Considering a regular 1.25L bottle of soft drink contains 32 teaspoons of sugar (EW, gross)! And no one can even pronounce the nasties included in those artificially sweetened diet drinks (4-methylimidazole. WHAT!?).... Remedy Kombucha 1.25L is the perfect swap to your sugary pop as it’s naturally free from sugar and includes a chockfull of live cultures, antioxidants and organic acids.

PLUS, like all our bevvies, it’s A-OKAY to be stored in your pantry or fridge because we brew out all the sugar during fermentation, and our live cultures are strong AF (as fruct)! Yep, it’s an easy peasy trade-in to enjoy some guilt-free fizzy fun.

If you're like us and wanna throw a party to celebrate this BIG tasty drop, serve up one of our nutritionist’s fakeaway meals with your larger than life Remedy Kombucha for the ultimate sharing and caring dinner table vibes.

Remedy Nutritionist, Jacq Alwill’s fakeaway meals made to SHARE and CARE:

(fakeaway = a homemade dinner that's a healthy twist on cheat takeaway).

• Cauliflower Chickpea Korma
• Vegetarian Turkish inspired Kebabs 
• Miso Roast Potatoes with Wasabi Guacamole

Where to buy Remedy Kombucha 1.25L?

Stock up Remedy Kombucha 1.25L online here or down the fizzy drink aisle at your local Coles, independent retailers and Woolies from November.

Available in four fizzy flavours: Raspberry Lemonade, Ginger Lemon, Peach and Lemon Lime & Mint.

Goes without saying, the team at Remedy LOVE kombucha. To help spread the love, we created a little kombucha school video series to give everyone else the lowdown on what's to love about it!

What are tea polyphenols and why should I care?

Everyone knows that a cup of green tea is good for you, right? (Just ask your gran). Well, the reason for this is all of the healthy antioxidants that are naturally occurring in tea, both green and black. Tea antioxidants, otherwise known as polyphenols, help your body fight illness.

In kombucha makin’, the first and very important step at Remedy is to brew a VERY big pot of tea. That’s where these mighty tea polyphenols come in! They’re the REAL lesser-known powerhouse of a good kombucha.

Polyphenols known as antioxidants are naturally found in tea. In science-speak, antioxidants have been found to scavenge for free radicals in the body and prevent them from causing cell damage. Now you’re listening.

How many tea polyphenols does a Remedy Kombucha contain?

In every 330mls of Remedy Kombucha, you will enjoy 83mg of tea polyphenols!

Are all teas polyphenols equal?

No. Some tea blends have less or more polyphenols depending on quality, and this can even be impacted by what season the tea was harvested!

Polyphenols also vary on the tea type (i.e green, black, oolong, jasmine or hibiscus). Sarah and Emmet (our founders) personally select the highest quality organic tea for our brew. We use a mixture of certified organic green tea for its high polyphenol properties and certified organic black tea for its rich superior taste.

Most importantly, we test every batch of raw tea at Remedy to ensure it meets our high (chock-full) standards of the good polyphenol stuff. We then test each batch for the level of antioxidants at the end of the natural fermentation brew to make sure it meets our top notch standards for goodness. You betcha.


How can you tell if your kombucha is chock-full of tea polyphenols?

First up, when you pour your brew into a glass, you’ll notice it will have a brownish background colour. All tea has this background colour, so watch out if it’s crystal clear. Unfortunately, not everyone is up for making it right, so you may find there’s not much of the right stuff in there at all!

Remedy is the real deal: small batch brewed the old school way, using a live culture that is natural to our drinks. But what are these live cultures? We know they’re good for us, but why should we care? Here’s the live culture lowdown.

What are live cultures?

Live cultures are a form of “good” bacteria, that comes in the form of microbes associated with foods and drinks, often acting as fermentation agents.

What’s so good about live cultures?

Live cultures can potentially support gut health by:

• Increasing the diversity of your gut flora, aka the good bugs that live in your gut to get things working as they should.
• Preventing the growth of bad bugs that can make you sick.
• Supplying billions of microorganisms that are full of vitamins, minerals and fibre, which the healthy bacteria in your gut use as a food source to produce important metabolites for good health.
  
  

Remedy live cultures are made right!

Remedy’s live cultures occur naturally and plentifully in our drinks because we brew our kombucha the old school way, from scratch using a live culture that is a descendant of the very first batch our founders Sarah and Emmet made on their kitchen bench.

While some foods and drinks labelled as live cultured or probiotic get that way thanks to dosed or added ingredients, we pride ourselves on the fact that there’s not need for that ‘round here! It’s pretty simple. If you use the right ingredients, brew for the right amount of time (don’t try speed up the process) then you’ll make something damn right and tasty. Kombucha has been around for thousands of years – we keep our recipe and fermentation process traditional, and our kombucha raw and unpasteurised, so you get that authentic and quality live culture goodness inya. Quality over quantity peeps.

What is the live culture count in Remedy Kombucha?

Our live culture count sits at a mighty minimum of 330 million per 330mls of Remedy Kombucha!

How do we know? Well, I’m glad you asked. We test every batch during production to ensure the live cultures stay healthy and strong in every one of our drinks. We also conduct regular shelf life testing to ensure those live cultures are still going strong right through to the end of shelf life. Yep, our team of Remedy have their work reallllllly cut out for them.

What are the specific live cultures/ strains of bacteria in Remedy Kombucha?

Yeast of the Saccharomyces genus and bacteria from Acetobacter and Gluconobacter species are just some of the major contributors behind the magic of fermenting Remedy from sweet tea into liquid gold! Both have been found to have a range of proven health and wellbeing benefits.

How can you tell your kombucha is alive and kickin’?

It’s super simple to test whether your kombucha is alive! Pour it into a glass and let it sit in a warm place for a few days. If you use Remedy Kombucha, a SCOBY (Symbiotic Culture of Bacteria and Yeast aka. ‘the mother’) will form. Yeah huh. Pretty amazing stuff.

Remedy Nutritionist has done it again with another delicious FAKEAWAY recipe! This time for mouth-watering Miso Roast Potatoes with a spicy Wasabi Guacamole. Perfect to share and washed down with some Remedy Ginger Lemon Kombucha!

Serves 4 as a snack
Gluten-free : Dairy Free : Vegan

• 700g white potatoes, washed and cut into 1cm thick wedges
• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped nori, to serve

MISO GLAZE:

• 3 teaspoons white miso paste
• 3 teaspoons maple syrup (or honey if not vegan)
• 2 teaspoons extra virgin olive oil 

WASABI GUACAMOLE:

• 1 1/2-2 avocados, peeled, pitted and smashed
• Juice of 1/2-1 lime, to taste
• 2 teaspoons wasabi paste (more or less as desired)
• sea salt and black pepper

METHOD

Heat oven to 200C and line a large baking tray with greaseproof paper. Spread potato wedges over the tray, drizzle with extra virgin olive oil, season with sea salt and toss to coat. Bake in the oven for 30-40 minutes so they are golden. Whilst potatoes are cooking whisk together ingredients for miso glaze in a bowl and prepare the wasabi guac. Once wedges are cooked, drizzle miso glaze over and toss to coat then place back in the oven for a further 15 minutes to crisp and caramelise. When ready to serve, pile the wedges into a bowl and pop the wasabi guac on the side. Sprinkle with finely chopped nori, and tuck in!

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

Remedy nutritionist Jacqueline Alwill has created some delicious healthy FAKEAWAY meals to help you make your favourites at home! Here's the second recipe from this series and it's as delicious as it is healthy!

Serves 2
Gluten free : Dairy Free : Vegan

Korma curry paste:

• 2 cloves garlic, peeled
• 2cm piece of ginger, peeled
• 2 teaspoons garam masala
• pinch dried chilli flakes
• 2 tablespoons tomato paste
• 1 tablespoon coconut oil
• 1 medium (150g) brown onion, peeled and diced
• 1x 400ml tin coconut milk (aim for BPA free/organic)
• 1/2 cup (80g) raw cashews
• 1 medium head cauliflower, cut into (400g) florets

To serve: basmati rice with a touch of turmeric, extra chopped cashews and coriander if desired

Method:

Place garlic, ginger, garam masala, chilli flakes and tomato paste in a food processor or blender (I prefer to use the small blenders for this one so the spices aren’t lost) and blitz to form a paste. heat a saucepan on medium heat, add coconut oil and onion and cook stirring frequently for about 5-6 minutes until softened. Add curry paste and cook for 1 minute so the spices become aromatic. Add coconut milk, cashews and cauliflower, pop the lid on and bring to a boil, then reduce to low simmer and cook (covered) for about 25 minutes, take the lid off and cook a further 5-10 minutes to thicken. Serve with basmati rice, extra cashews and chopped coriander if desired and of course a refreshing glass of Remedy Kombucha!

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

Without a doubt, take away is an easy solution to get fed-fast, however it often means you're taking away valuable nutrients and good quality ingredients from your diet! To help save your pennies and your health, Remedy nutritionist Jacqueline Alwill has created some delicious healthy FAKEAWAY meals just for you! Here's the first recipe from this series and we think you're going to love it!

Serves 4
Dairy free (opt) : Vegetarian

Yoghurt flatbread:

• 250g spelt or wholemeal self-raising flour
• 1 teaspoon baking powder
• 1 cup greek or coconut yoghurt
• pinch sea salt
  
  

Filling:

• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 4 cloves garlic, peeled and diced
• good pinch chilli flakes
• 1 1/2 teaspoons sweet paprika
• 1/4 teaspoon cinnamon
• 2 tablespoons extra virgin olive oil
• 500g firm tofu, cut into 1cm dice
• 1 Lebanese cucumber, finely sliced
• 2 vine-ripened tomatoes, roughly diced
• 3-4 tablespoons tahini, or to taste
• finely sliced red onion or sumac pickled red onion*
• Fresh mint leaves, lemon and a bit of extra olive oil if desired to serve

To make the yoghurt flatbread:

Make the flatbreads by mixing flour and baking powder together in a bowl then add yoghurt and mix until it is just coming together. Dust a clean kitchen bench with extra flour, pour dough onto the bench then knead for about 5 minutes. Over this time the ingredients should come together beautifully to form a smooth dough. Roll the dough into a log, cut into 8 even pieces and roll out until approximately 3-4mm thick. Heat a flat plate or frypan on medium-high heat, shake off any excess flour from dough then cook individually 60-90 seconds each side, or until golden brown on each side. Set aside and cook remaining flatbread. Cover until the rest of your meal is ready.

To make the filling:

Combine lemon juice, oregano, garlic, chilli, paprika, cinnamon and extra virgin olive oil in a bowl, add tofu and toss well to coat, then set aside for 20 minutes to marinate or longer if you can. Once ready, heat a frying pan on medium heat add a splash of extra virgin olive oil and the tofu and cook for about 8-10 minutes, tossing to coat and cook each side evenly.

To serve:

Get all your ingredients ready on a big serving platter to share. Spread tahini over the base of your flatbread, top with tofu, tomato, cucumber, sumac pickled/red onion and mint leaves. Drizzle with some extra virgin olive oil, season with sea salt and black pepper and enjoy!

*There are plenty of recipes online for Sumac Red Onion and it’s 100% worth making and keeping in the fridge to add to your meals.

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What are these floaties in Remedy Kombucha?

First up, don’t be alarmed, the floaties you've found are completely safe to consume.

Finding a few strands of the mother culture or SCOBY (which is a symbiotic community of good bacteria and yeast) is normal and a good sign that your kombucha is raw, real, alive and kicking!

Do Remedy drinks contain caffeine?

Remedy Kombucha is brewed using organic tea. During fermentation, the caffeine level naturally reduces to around 10mg per 100ml which is very low.

On the other hand, Remedy Good Energy contains raw green coffee bean to give it an extra caffeine kick.

Remedy Good Energy Blackberry and Kakadu Plum contain around 80mg per 330ml bottle.

There’s no caffeine in Remedy Switchel, Remedy Coconut Water Kefir or the Remedy Soda range.

Missing travel? You betcha!

Those BIG-JET-PLANE days were somethin' hey?! But until airports become a thing again quench your travel thirst by taking a journey 'round the world one Remedy brew atta-time.

How...you ask? WELL. Fun fact, our damn tasty drinks are made the old-school-way using traditional recipes that have been around for centuries in places like China, Russia and even Mexico. Yep, we've taken the best of the world and bottled up the goodness for ya when you need it most.

So, SIP back, relax and get ready for taste bud take-off.

Kombucha originates from Northeast China and has been around for YONKS. We're talkin' over 2000 years! This brew is a tasty fermented tea known for its live cultures, organic acids and tea polyphenol antioxidants. Grab yourself some dumplings or a hot pot with your Remedy booch, close those pretty eyes and take yourself to panda land.

Dreaming of an island romance.... well GUESS WHAT! Switchel originates from the Caribbean! Give it a google. What a place. Switchel is damn refreshing and a little fiery, made with top-notch organic apple cider vinegar (ACV) and fresh raw ginger! Spicy fact: Back in the day, farmers believed it was the perfect thirst quencher to hydrate and keep them goin'. While you may not be a farmer, we still hope it keeps you going in these tough times too.

Ginger beer   was first brewed in Yorkshire in England WAY Back in the mid-18th century. Those CHEEKY brits we're onto something top-notch as it soon became a popular drink of choice worldwide. This fizzy is LOADED with zingy ginger goodness that's full of fiery flippin' flavour. 

Coconut Water Kefir is a ferment of organic coconut water and traditional kefir grains! The result? It's packed with the GOOD stuff and has all the hydrating benefits of coconut water. Tastebud travel-wise, traditional kefir originates from Northern Caucasus & Russia. As for coconuts, they originate from everywhere we wish we were right about now.... ahh paradise.

Tepache is a tasty ferment from Mexico! Pairing tangy pineapple juice with spicy cinnamon this ferment is full of goodness and sure to be your new favourite ferment on a TACO Tuesday or Mexican Monday. Whatever delicious nachos vibes you have goin' on in your home make sure you swish it back with a Tepache.

Rem-fam,

Just when we thought our sourdough days were done and we could rejoice in showing off your fancy new skills to a table of five… here we are again in Melbourne LD2.0.

But we mustn't grumble. The days all rolling into one isn't a forever thing, and we know deep down-under Aus has got enough GUTS to see the other side of this big 'C'. Heck, its why we all call this b-e-a-u-t-i-ful place home after all.

Until that fizzy day arrives, we'll keep brewing you the good stuff and delivering it straight to your door when you need it most. And if like many, you're feeling all the feels in 2020, we thought we'd share a few simple things for you to try that have brought us an abundance of joy in this weird time and some always. 

Cook. Bake. Ferment. Remedy all began with some ol' school beginners' FUN on the kitchen bench. Ferment up a storm. Step outside of the everyday. Brew some booch, make your first sauerkraut or kimchi, and definitely cook-up our ultimate Condon comfort meal – miso chicken. It's finger lickin’ good. And of course, with any culinary bravado, get the nagging kid's, bestie on zoom or even that unshowered housemate involved. Somehow everything always tastes better when shared. 

Read like never before. Switch on with a good book. Michael Pollen's In Defence of Food left us big-eyed and challenging the food norms over 15 years ago. The quote, 'eat food, not too much. mostly plants' is something that has stuck with us always and even led us ever-so-quickly onto our next book from Sandor Katz 'The art of fermentation'. One booch brew later and the Remedy you've come to know and love was born. A good book really can change the world, remarkably your own. If you're more of a chill-out book kinda human, Rodham by Curtis Sittenfeld is a solid 4/5 fiction read Sarah's just polished off from her WellRead subscription (a subscription service that handpicks literary titles for you)… ahhh huh genius. 

Rise before the sun. Sounds crazzzzzy but there's something spesh about getting up early and revelling in the stillness of the day. For all those parents' home-schooling, we're right there with ya. Make the morning yours and enjoy the silence – yes, it exists. At the v least, it makes those 9am maths curveballs a bit easier when your second AM coffee has well and truly sunk. 

Keep active. As a fam, our morning walks each day and bike rides at the weekend are keeping us friendly. Emmet's even got back into that thing called running again. (turns out he's actually pretty good at it!). If it's raining and pouring, we're allllll about table tennis at home, LOTS of it. We've even set it up for one, so our kids can burn off some of that playtime energy solo. Thank us later for that tip-bit later. 

Be kind. Two words we all need to keep close in these strange times. Especially to ourselves. Meditate, dance, sing, laugh, create, sloth. Whatever it is that fills up your booch bottle, just freaking do it.  

We hope v soon we'll be saying CHEEEEERS out of our unmasked mouths louder than ever to one another. But until then, keep enjoying the small stuff.

BIG LOVE,

Sarah and Emmet Condon

xxoo

Wanna know the ultimate go-to comfort meal for the Remedy Founders? It’s miso chicken! It’s freakin’ tasty and finger-lickin’ goooooood, Better yet, it has whole Condon fam’s tick of approval (yep, kids and all). Make this Japanese deliciousness when you next need a pep in your step or speedy weeknight meal.

Condon Comforts: Miso chicken

Serves 4

INGREDIENTS

• 4 tablespoons unsalted butter, softened
• ½ cup white miso (the rice culture brand is the Condon fam’s miso fave)
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• Black pepper, to taste
• 8 skin-on, bone-in chicken thighs, approximately 1kg.

PREPARATION

1. Heat oven to 200°C Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
2. Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
   
   

Recipe originally published on https://cooking.nytimes.com/

Kimchi is like the heart and soul of Korean cooking. This traditional Korean side dish is made from TASTY salted and fermented vegetables and Korean flavours. Just like Remedy Kombucha, kimchi is alive and kickin’ with the goodness of organic acids! Try this delish I Quit Sugar-approved ferment today.

KOM-CHI Kombucha meets kimchi

Makes: 2 x 1 litre jars
Prep time: 2 hours 30 minutes
Cooking time: NA

INGREDIENTS

• ½ head Napa or savoy cabbage,
• chopped into quarters
• 5 cloves Garlic
• 3cm ginger, fresh
• 6 spring onions
• 1 small brown onion
• 1 tbsp Tamari
• 1 tbsp fish sauce
• 1 tbsp sea salt
• 1/2 cup Remedy Kombucha
• Ginger Lemon
• 1 apple, sliced into matchsticks
• 1 carrots finely sliced into matchsticks
• (or just grated)
• ¼ to ½ cup Korean red chili flake*
• (or regular chilli flakes)
• 2 x 1 litre jars, or a few smaller 500ml jars.

METHOD

Remove the bottom core from the cabbage, and slice into quarters.

Add cabbage to a large bowl and sprinkle over sea salt, start lifting up the leaves, and sprinkling the sea salt between the leaves, to ensure the salt is covering everything!

Place a plate over the cabbage and weigh down, with a book or any heavy object! This will help draw the water out of the cabbage.

Every 30 minutes, toss the cabbage, and place the plate and weight back on top to continue to draw moisture out. Continue to do this for 2 hours. Meanwhile, to prepare the chilli sauce, add the garlic, ginger, chilli flakes*, onion, tamari, fish sauce and kombucha to a food processor and blitz to combine.

Add the kimchi chilli paste into a large bowl and add in the carrot, spring onions and apple and toss to combine.

Rinse the cabbage leaves under a running tap to remove excess salt and shake dry. Roughly tear cabbage apart, add it to the bowl with the chilli paste. Use your hands to mix everything together and coat evenly in the chilli paste.

Shove the kimchi into clean jars and pack the mixture down as you go with your fingers or a spoon.

Place the jar/s into a cool spot away from direct sunlight, like the pantry. Allow kimchi to ferment for 7 days. A sign that your kimchi is fermenting is tiny bubbles on the surface.

Each day, you’ll need to ‘burp” the kimchi to remove excess pressure by opening up the lid, and then also push down the contents to ensure the kimchi is kept below the liquid. 

After 7 days, move your kimchi to the fridge to store. It will last for 12 months.

NOTE: Add LESS chilli flakes if you don’t like much heat.

Recipe made in collaboration between Remedy Drinks and   I Quit Sugar. Photography by   Bec Dickinson. 

Photography by Bec Dickinson.  

Do Remedy drinks contain alcohol?

All Remedy drinks are non-alcoholic.

Like many fermented foods and drinks, a trace amount of alcohol can be produced during the natural fermentation process but rest easy because Remedy thoroughly tests each and every batch to ensure their drinks meet the national standards for non-alcoholic drinks (below 0.5%).

There’s no need to be concerned as the trace levels of alcohol are so low, the alcohol doesn’t accumulate in the bloodstream.

Can you drink Remedy drinks if you are pregnant or breastfeeding?

You can drink Remedy Kombucha, Switchel and Coconut Water Kefir to your heart and gut’s content!

People around the world have been drinking kombucha and other fermented foods and drinks for thousands of years. Remedy’s co-founder and other members of Team Remedy enjoyed Remedy throughout their pregnancies and while breastfeeding.

As always, have a chat with your friendly health practitioner if in doubt.

There’s loads of different Remedy Drinks for you to choose from but avoid Remedy Good Energy as it contains higher levels of caffeine.

With Dry Julyers now in FULL swing, it's time to keep well this winter and ditch the booze for improved health. I mean heck, let's be real there's only so many zoom hangovers we can all endure.

To help us reach for the right stuff, Accredited nutritionist and Remedy Ambassador Jacqueline Alwill shares her advice for what to avoid and what to increase to support your sober stretch.

While avoiding alcohol may be your main focus, look out for other dietary and lifestyle culprits that give you highs and lows too, as people often find themselves relying on one to reduce the effect of the other or eliminating one and replacing it for another.

Aim to reduce your intake of:

Alcohol – beware of liquor-infused chocolates or boozy custard. It's okay to be straight-up with everyone about having a breather from booze. When you do, more people look out for you and can give you a heads up when there's a food or drink that might have little nip of it. You never know who may come on board with you either!

Caffeine - During this period, it's helpful to try to reduce your intake of caffeine and set up some positive habits. You may find reducing caffeine actually isn't as difficult as it first seems when you're off the booze, too.  

A respite from alcohol will leave you feeling far more energised each day and less likely to want/need that coffee hit first thing after a night out. Reducing caffeine supports our health by reducing the load on our adrenals (responsible for releasing adrenaline and regulating our stress response) and the digestive system too — it's all a win! 

Alcohol, caffeine and refined sugars all have a similar effect on the brain's reward centre, stimulating the release of dopamine, also known as the feel-good hormone. While it might seem okay to have an extra cheeky sweet treat while abstaining from alcohol; this action can create a new habit or addictive behaviour that too can be hard to break in the long term. Aim to reduce refined sugars by temporarily avoiding items like cakes, pastries, chocolates, lollies, ice blocks, and sugar-sweetened beverages. The list goes on, but these are a great start!

Aim to increase intake of: 

So you've paired things back with booze, maybe with caffeine and sugars too. Now to support and replenish the body, so you're fighting fit for the year ahead. 

Water and herbal teas - Most of us can do with an increase in water intake. Water is one of the simplest ways to create change in our bodies because it energises our cells and supports the body's natural detoxification pathways.  

Immune and gut supportive beverages in place of inflammatory ones - Caffeine and alcohol can be considered disruptive not only to our adrenals, energy and hormonal balance but also to our gut. Stock up on fermented goodness to improve your gut health with live cultured beverages such as Remedy Kombucha, which don't contain any sugar thanks to their long aged fermentation process, but also aid digestion by balancing out bad bacteria with lots of all-natural good stuff, thanks to its live cultures, organic acids and antioxidants.

Vegetables and some fruit - Focus on increasing your vegetable intake including some starchy vegetables such as sweet potato, beetroot and pumpkin to sustain you. 

Fats work in many wonderous ways. Healthy fats (nuts seeds, avocado, olive oil, fatty fish such as salmon, trout and mackerel) offer essential nutrients to reduce inflammation in the cardiovascular system, improve cognition, to support the slow release of energy into our bodies by reducing the glycaemic load of our meals AND they improve satiety. If you've been eating heavy carbohydrate meals and wonder why you still feel hungry an hour later, it may be because the fat content necessary to keep you full just wasn't there.

Wondering how to keep your loved ones well this winter or during this real see-you-next-Tuesday of a virus? Remedy Nutritionist Jacqueline Alwill says the first place to start is your gut. While most people are aware of the importance of good gut health for digestion, many forget about its STAR role in boosting our overall immune health. Now is the time to get your guts in check to help you and your loved one recover and bounce back quickly when illness strikes.    

Nerd Alert: The simple fact is a huge portion of our immune systems are actually in our gastrointestinal tract (aka the gut) which is why the gut microbiota that resides our gastrointestinal tract provides   essential health benefits  to our immune system.  

It’s in here that our gut microbiome, home to trillions of bacteria, plays a vital role in housing at least 70% of our immune system, digesting the food we eat and helping to absorb and synthesise nutrients. By improving our gut health, this will improve our immunity and all the other flow-on effects from absorbing nutrients better like improved mood, metabolism and brain health. 

What happens when your guts aren’t up to scratch? An imbalance in any bad bacteria in your gut will essentially confuse your immune system and leave you more exposed to colds and flu’s when they arrive. In essence, what you eat, drink and do now will help you and your family’s immune response later.

Happy guts are in reach with these four  nutritionist-approved hacks for good gut health and improved immunity:

Aim for plant diversity in your diet:  Try to increase the variety and number of plants in your diet each week or each fortnight even if just by one. Building a diet rich in plant foods and diverse in its sources can lead to greater diversity in the gut microbiome, which is critical to the strength of your immune system. In nutrition, we always say – EVERYTHING begins in the gut, so we need to give it the most love we can through our food. Whether it’s each week buying one extra plant-based ingredient, even a new herb is great, or each fortnight, make it your mission to create as much variety in your diet through plants as you can. 

Embrace fermented foods and drinks for good bacteria:   Nourish your gut but eating and drinking fermented products packed with probiotics such as miso, sauerkraut, kombucha, kimchi or coconut water kefir. If you’re craving something fizzy, my fermented go-to is   Remedy Kombucha Ginger Lemon   as ginger has amazing anti-fungal and anti-microbial properties that can help fight infections. It’s also jam-packed with tea polyphenols, organic acids and live cultures from the slow fermentation process. If you’re looking for something warm, stock up on miso soup as it’s a great one to sip on between meals. 

Avoid sugar:   Sadly, it’s time to self-distance yourself with sweet stuff as it’s the worst thing you can feed your microbiome. The more sugar you eat; unfortunately, the worse off your immune system will be as it suppresses the immune function. While ditching your sugar-loaded dessert or 3pm snack attack may be tricky, there are lots of great healthy and cheap alternatives that are also immune-boosting! Such as a frozen banana blended to make ice cream as it’s loaded with prebiotics. 

Ditch the booze:    Alcohol can weaken your immune system in a variety of way because it causes an inflammatory response in your gut and imbalance in your gut bacteria. This imbalance in bad bacteria can make you more susceptible to colds, flu and viruses by having a low immune system with a disrupted gut barrier. It’s important to note that not only does alcohol impair your immune system, excessive drinking can also affect your respiratory system. If you’re craving something else with dinner, get creative with a non-alcoholic mocktail or enjoy a fermented fizzy. 

We’re bracing for an early onset of the cold and flu season this year and    Remedy Drinks Nutritionist Jacqueline Alwill    is here to help with some hot tips on how to boost your family’s gut microbiome and immunity this winter.

“Your ‘gut microbiome’ is made up of the trillions of microorganisms that live in your intestine. These microorganisms, mainly made up of bacteria, play a key role in digesting the food you eat, helping you to absorb and synthesize nutrients,” Jacqueline explains. 

“But these little critters are even more amazing because they also play a key role in processes extending beyond our gut including our metabolism, immune function as well as our brain and mood.”

“There are many different factors that influence the type and amount of bacteria we have in our gut and diet is one of the key ways we can ensure our microbiome is balanced, active and healthy to ensure our immune function is working as well as it can especially as we head into winter. An imbalance of bad gut bacteria essentially confuses the immune system meaning it won’t correctly identify and fight the bads guys like cold and flu when they arrive.”

“For kids, this is especially important. They actually inherit our microbiome at birth and the first four to five years of life is when their microbiomes are really getting established so fostering a healthy gut foundation now will set them up for life,” explains Jacqueline.

Boosting and supporting your microbiome doesn’t have to be a chore. There are simple and easy ways to give your gut health a boost:

1: Mix it up! Variety is the spice of life.

Maybe your kid went through a ‘white food’ only phase? I hear you. But there are ways to ensure your child still eats a variety of foods. The more diverse their diet, the better their microbiome. A mix of raw and cooked foods is ideal, so try a raw rainbow salad plate, a big bowl of veggie soup (try   cauliflower soup.    if they’re still in that white food phase), a handful of trail mix, or veggies with hummus.  

2: Introduce some easy fermented foods to boost beneficial bacteria

Not sure whether your kids will give fermented foods a go? There are plenty of ‘gateway’ fermented options to try: pickles in a burger, miso soup (or maybe my miso caramel banana muffins), kefir, a kombucha spider made with a kid-friendly   raspberry lemonade   flavour and ice cream, even good old Greek yoghurt is a winner for upping beneficial bacteria. For the more adventurous you could try a baked sweet potato topped with kimchi and grated cheese. Fermented foods are a great source of probiotics. 

3: Pump up the prebiotics

You’ve heard about probiotics but PREbiotics are just as important. Think of prebiotics as the food your good gut bacteria needs to thrive. Plant-based and wholegrain foods are your best source including bananas, watermelon, nectarines, white peaches, onion, garlic, leek, asparagus, Jerusalem artichokes, snow pea and green peas. Legumes are also great so aim to incorporate chickpeas, red kidney beans, lentils and nuts and seeds in meals. Try a Mexican night with my    Bean Chilli   served with either potatoes or wraps. 

4. Get dirty

You read that right - get outside and enjoy life outdoors. Outdoor play is vital for a healthy microbiome so whether it’s a bush walk, playground hangs, a game of organised sport or a ride around your neighbourhood make sure you get out and about. Better still, let your child get dirty and play with soil, as soil and plants house trillions of microorganisms. This can help build their immune system so they can fight any germs that come their way. 

It’s getting chilly and rightly time to stock up on the GOOD stuff! But before you go out and buy a great wall of bog roll again, make sure you first have the basics on hand to create healthy and affordable meals at the ready this season.

Sadly, there’s only so long you can survive off those 2-minute-noodle wonders, and it’s time to get back to good N-U-T-R-I-T-I-O-N. Remember that crazy word? Rhymes with a beautician (the real heroes we’ve missed).

To help get us back into the swing of things, Remedy Drinks Nutritionist Jacq Alwill has been kind enough to share the multipurpose pantry staples she stocks up on at the supermarkets to make meals FULL of nutrition and flavour. Take notes.

GRAINS & PSEUDO GRAINS 

“Grains are a wonderful source of B vitamins, fibre and carbohydrates for sustained energy and to help our brains function at their absolute best, the top grains to have on hand are basmati or brown rice, buckwheat, pure buckwheat soba noodles, quinoa, quinoa flakes, oats and barley.” Jacq explains. Try porridge for breakfast, a salad loaded with quinoa for lunch and hearty dinner with rice or noodles!

LEGUMES & BEANS 

Thanks to the popularity of going meat-free (even for one day a week), legumes and beans are key– and they’re cost-effective, versatile and filling. “Legumes and beans will satiate your appetite and fuel your body with plant-based proteins. They provide essential amino acids our bodies need to synthesise proteins and for growth, development and repair.” If you’re not sure which to take home, Jacq recommends brown lentils, chickpeas, kidney beans and butter beans. If you’re buying them dried, try puy lentils, red lentils or split peas.

FERMENTED FOOD & DRINKS 

Fermented foods and drinks are the true long-life pantry heroes! Jacq suggests keeping an eye out for kimchi, sauerkraut, miso, yoghurt and fermented drinks at the supermarket AKA   Remedy Kombucha,    Remedy Switchel,    Remedy Sodas and    Remedy Kefir. “Fermented goods are some of the most delicious ingredients you can stock up on and store for later. Through the fermentation process, they produce beautiful bacteria best known to us as probiotics to support our immune health. How? They feed the gut flora so it can flourish and absorb the nutrients in our foods.” We’ll CHEERS to that. 

OIL, VINEGAR, & CONDIMENTS 

Don’t skimp on oils, vinegar and condiments. What you’re cooking with should taste great! “Using high-quality oils not only add flavour to dishes, they can also be a source of high-quality fats. Extra-virgin olive oil, unrefined coconut oil, macadamia oil, sesame oil and ghee are all great to have. Balsamic vinegar and apple cider vinegar will transform any salad while helping curb sugar spikes and aiding digestion” says Jacq. Tamari and fish sauce are great for adding flavour to stir-fries and Asian cuisines. Tahini, almond butter, peanut butter or cashew butter can be used in baking, simple salad dressings, and if you just can’t help yourself, eaten by the spoon! 

Finally scraping the barrel of iso-recipe ideas? We're in the same boat. One more curry and we may just have a new turmeric-coloured wallpaper on our hands. It's either that or the beans get a spin in the microwave again. Luckily our main gal and Remedy nutritionist Jacqueline Alwill came in to save the day with this banger of a burger recipe. Plant-based deliciousness which uses simple ingredients and is oh-so easy to make (it also happens to go REAL well with a Remedy Ginger Beer). Get on it!

Gluten Free, Dairy Free, Vegan
Serves 4

Ingredients

• 1 tablespoon ground flaxseed 
• 1 cup (200g) frozen peas, defrosted 
• 1 cup (200g) cooked chickpeas or tinned, rinsed and drained 
• 1/2 cup (70g) cooked brown rice 
• 1/2 cup (48g) almond meal 
• 1/4 cup (60g) caramelised onion 
• 2 tablespoons (40ml) extra virgin olive oil 
• 2 tablespoons finely chopped parsley 
• 2 tablespoons finely chopped coriander (or your herb of choice) 

Method

1. Start by making the flax egg. Combine ground flaxseed with 2.5 tablespoons water in a small bowl, mix and set aside.

2. In a food processor combine defrosted peas, chickpeas, brown rice, almond meal, caramelised onion and oil and pulse to chop a few times. Add flax egg and blitz briefly so the mixture comes together but you can still see small pieces of peas and chickpeas.

3. Shape into 4 even sized burgers approximately 10cm in diameter, pop on a plate, cover and set in the fridge for 20 minutes.

4. Heat the oven to 180°C and line a large baking tray with greaseproof paper. Place burgers on baking tray, spray lightly with extra virgin olive oil and bake in oven for 40 minutes.

5. Team with your favourite burger bun (bread or lettuce) and choice of juicy burger extras - pickles, hummus, mustard, beetroot, tomato, sprouts, onion, kraut and serve with sweet potato wedges for extra delicious trimmings. 

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

Remedy Fam,

Emmet and Sarah here. The world is all sorts of weird right now. Home-schooling, working in PJs, a bucket LOAD of uncertainty & not being able to hug or see your nearest and dearest is damn hard. We're feeling so much gratitude right now and wanted to drop a line to say thank you. A HUGE THANK YOU, in fact. 

We've been gathering around our kitchen counter more than ever as a family of late, using the extra time at home to experiment with more new ideas and reflecting at the same place where this crazy business journey first began for us. 

It was here where we played in our kitchen, fermenting up a storm, testing our creations on our mates, learning about the health benefits of traditional recipes and making the first batches of what eventually became the Remedy you’ve come to know and love. That was over 15 years ago (geez we're getting old), we couldn't have imagined in our wildest dreams we'd be where we are today. But we are, thanks to you guys.

You have filled up our booch bottle with enough love, kindness and support for us to have the confidence to take on the world and shake up the fizzy drinks industry for good. Let's be real, who would have thought two parents making kombucha with a baby crawling around would be disrupting the big fizzy drink giants. But here we are bringing and brewing you Remedy goodness day after day, year after year.

But what we've learnt in the business world is that words are only words without action. To say THANK YOU to the communities we do business in, we've donated tens of thousands of Remedy drinks to local hospitals, frontline workers, schools and vulnerable community members in need of the Remedy goodness 'pick-me-up' we all know and love. Check out some of the LEGENDS we've been supporting below. 

We hope you can find a little comfort in your favourite Remedy fizzy in these flat times. Rest assured, we remain open for business and continue to brew what we love most (at an   appropriate     social distance, of course). 

BIG LOVE,

Sarah and Emmet Condon

xxoo

It's official; the old Netflix and chill combo is becoming a bit tired in iso life. Whether you're trying to impress your corona bae or bring back those bow-chicka-wow-wow VIBES with your loved one in quarantine, try one of these 12 quarantine dates ideas   (and thank me later).

1. Sketch each other in the nud. You hear me Jack, draw me like one of your french girls.

2. Bring back Friday night drinks with a dedicated cocktail hour - If you get flirty with the bartender, you may be treated to the house special - Remedy Kombucha Quarantini.

3. Start stargazing. Talking knowledgeably about constellations is pretty dishy.

4. Have a blind wine tasting night or a blind kombucha tasting night with a Remedy Kombucha Mixed Case on a double zoom date - each privately rating each sip out of 10 and discussing afterwards.

5. Learn to dance. Say cya to your solid two-step for once and all. 

7. Crack open a Remedy Kombucha Mango Passion and pour it into two champagne glasses mid-week (Why not?).

8. Surprise your partner with breakfast in bed! ROLL out the pancakes for serious brownie points.

10. Build a pillow fort or cubby house indoors (we're all big kids deep down).

11. Pick an erotic novel and read each chapter out loud to one another -**BLUSH**

12. Talk dirty about what you're gonna do together in your post-rona life. oo0o0o we gonna sit on the park bench together, hold hands, play tongue hockey and get on a plane outta here - you get the gist. Basically, everything you once loved that now SCREAMS unhygienic and irresponsible. 

The Juicy Juicy Mangoes     Quarantine Cocktail

Looking for something to SCULL on your next iso date? Meet The   Juicy Juicy Mangoes cocktail.

Looking for a healthier option this Easter that's DAMN tasty? Remedy nutritionist Jacqueline Alwill whipped us up this Easter Bunny Bread we couldn't help but share! 

Gluten Free, Vegetarian
Makes 1 loaf, serves 8-10

Ingredients

• 1/2 cup extra virgin olive oil 
• 3 free range eggs 
• 1/2 cup coconut sugar or 1/3 maple syrup 
• 2 tsp cinnamon 
• 1/2 tsp nutmeg 
• 2tsp gluten free baking powder 
• 1/2 tsp bicarbonate soda 
• 1/2 cup (75g) dark chocolate, roughly chopped 
• 1/2 cup sultanas 
• 2 cups grated carrot 
• 1 1/2 cups (225g) gluten free flour or spelt flour (for those not gluten free) 
• 1 cup shredded or flaked coconut

Method

1. Preheat oven to 170c and line a loaf tin (12x24cm) with greaseproof paper.

2. Whisk together olive oil, coconut sugar, eggs, spices, baking powder, bicarbonate soda in a large mixing bowl until creamy.

3. Add dark chocolate, sultanas, gluten free flour and grated carrot and mix to combine. Pour into lined loaf tin and place in oven to cook for 45-55 minutes.

4. Cool in tin for 20 minutes then transfer to a wire rack to cool completely before slicing and serving! 

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

Trying to stick to a routine whilst WFH and not turn full blown cray-cray? We feel you! Read below for our Remedy WFH tips and tricks!

Trying to stick to a routine? Start your day with a cup of Nescafe 44 and call someone you hardly know from IT for an awkward conversation about their kids. It’s just like being back in the staff kitchen.

Missing your colleagues? Now is the perfect time for a DIY project. All you need are some Remedy cans, tape, a couple of pipe cleaners and googly eyes and you’ve got yourself a new work best friend.

Face muscles hurting from awkward zoom call smiles? Start a game of Zoom bingo with yourself and watch those pearly whites gleam all on their own each time Jim has himself on mute, or a random child pops up in the background.

Lacking entertainment? Host your own MTV cribs episode. Fill your fridge or pantry with your online Remedy order and watch yourself instantly turn into 50 cent or Mariah Carey. You a celebrity now.

Feeling like you need to be pumped up by some sweet as tunes but can’t find the perfect playlist? We made some for you. From guilty club bangers to tear jerkers from the heart (AKA your mood after speaking to finance), we’ve got a playlist for you on our Spotify.

Got your own working from home tips and tricks for the Remedy team? Let us hear 'em! 

Looking for more ways to get MORE ginger inya? From Geri Halliwell (aka Ginger Spice) to 'Pretty Woman' Julia Roberts, one thing is clear is that all these babein' raven reds have been slayin' it for centuries.
The dream team at Remedy have rounded up our ALL-time favourite GINGERS. We're clearly getting desperate WFH...

***Please note, these are in no order of favourites - it was too much of a firey debate to resolve***

You cheeky thing you.

Absolute no brainer for this Pretty Woman.

Forget BABY SPICE. Hello GINGER.

Guilty as charged.

"Cause baby there ain't no mountain high enough
Ain't no valley low enough.
Ain't no river wide enough.
To keep me from getting to you babe" **Sobbing at the TV screen.

PACKED with real freakin' GINGER and the goodness of tea polyphenols, organic acids and live cultures, this one is a winner. 

STONE cold absolute FOX.

Blimey, he's a loyal lover and an absolutely trustworthy wizardry mate—10/10 from us for this spice ball. 

Juicy, intense and tangy with just a touch of tartness, Remedy Switchel Blood Orange is one smooth operator that will have you up late sweet-talking about what you gonna do when you 'get outta here'. With it's ACV and GINGER (swipe right) goodness plus the added vitamin C kicker in its blood orange - it's totally worthy of meeting your parents.  

Who said breakfast had to be boring? Our Remedy nutritionist Jacqueline Alwill has done it again with this delicious recipe for Remedy Coconut Water Kefir Overnight Oats! If you're a meal prep lover this dish will have you sorted for 4 breakfasts whilst looking like something straight out of your favourite influencers Instagram feed. 

Dairy Free, Vegan
Serves 4

Ingredients

• 1 1/2 cups (160g) rolled oats 
• 2 cups (500ml) Remedy Coconut Water Kefir Pure
• 2 teaspoons (10ml) vanilla 
• 1 cup (80g) shredded unsweetened coconut 
• 1/2 cup (75g) raw cashews, chopped

Method

1. Combine all ingredients in a bowl and mix to combine. Cover and place in fridge overnight to soak.

2. Serve with coconut yoghurt and your choice of seasonal fruits. 

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

This past Aussie summer, we at Remedy set out on a mission. A mission to make summer right.

For far too long we've all been sold the story that sugar owns the summer and all the good vibes that come with it. Beach days, road trips, carnivals… heck, even the relief of finishing a hard day’s work… it was all paired with images of ridiculously beautiful people guzzling down the sweet stuff. Even though we all know that’s not the reality. Fed up much? SAME. 

But rather than get angry, we got cheeky. We set about    making it right. Enter “Sugar Fizz”, a cliched sugary fizzy drink marketed in cliched sugary drink ways. What better way to highlight the ridiculousness of sugary drink ads than to create our own spoof versions, then turn them on their heads with a Remedy reality check?

Check out the results of us making it right below…

Remedy’s launched a brand spanking new range of live cultured sodas but what’s the difference between Remedy Kombucha and Remedy Sodas you ask?

It all comes down to ingredients.

But first, let’s start with what Remedy Kombucha and Remedy Sodas have in common!

• They don’t contain any sugar (naturally!)
• They’re both made with all natural ingredients
• They’re both chock full of live cultures and organic acids
• They’re organic, raw and unpasteurised
• They’re DAMN TASTY!

The main difference is in the ingredients used to brew these healthy and tasty, live cultured bevvies. 

Remedy Kombucha is made with a base of sweet tea to which Remedy’s ‘mother culture’ or SCOBY (symbiotic culture of good bacteria and yeast) is added before being fermented over 30 days. This natural fermentation removes all the sugar leaving behind a delicious, refreshing live cultured bevvie chock full of live cultures, organic acids and tea polyphenols. We then add all-natural ingredients for extra flavour.

Just like Remedy Kombucha, Remedy Sodas are made with real, top notch, all natural ingredients. But Remedy Sodas do NOT contain tea. Rather, they are made by taking high quality organic juices as the base. We then add our a natural live culture starter which kick starts a fermentation process that sees ALL of the natural sugars converted into healthy organic acids. The result is soda made right! Packed full of flavour and goodness with NO SUGAR, naturally!

Still not sure?

Watch this!

BOTH! If you’re looking for a tangy, sweet and sour flavour profile and want to get a boost of tea polyphenols, plump for a Remedy Kombucha!

Not ready to jump on the booch train or looking for a healthy, live cultured swap for traditional, sugary soft drinks with old school classic flavours? Reach for the right stuff with Remedy Sodas.

We're FIZZIN' with excitement to celebrate the first-ever   WORLD KOMBUCHA DAY!

Kombucha (pronounced kom-BOO-cha) is believed to have originated in China more than two thousand years ago. The traditional method of making kombucha – which we follow at Remedy – involves a natural fermentation of sweet tea, wild healthy bacteria and yeasts. February 21st is a modern-day celebration for all kombucha brewers and booch fangirls and fanboys to throw a BOOCH PARTY!!! 

To celebrate World Kombucha Day and our booch success thanks to YOU our fizzy fam, we're offering 20% off kombucha range on www.remedydrinks.com   with code: BOOCHDAY

OUR STORY

We could tell you that when Sarah and Emmet Condon started Remedy in their kitchen, they had no idea what lay ahead. But we'd be lying. They had an inkling. They'd been making kombucha for a while. Their kids were into it. Their mates were hooked. Family members were dropping by more often for a taste.

So, they took a chance. Some might call it a massive risk. They had a young family. No jobs to fall back on. Some savings, a couple of credit cards. Entrepreneurial know-how, but no experience in the food and drinks world. What they did have were big aspirations and a simple belief. Oh and – perhaps most importantly – a tasty kombucha brew and a whole lotta guts.

They wanted to do something good. Shake things up. Make it right. They knew that healthy could also be tasty and easy. They believed we all deserve to know that too. While they've moved on from the kitchen bench, Remedy is still made the old-school way: in small batches, long-aged brewed for 30 days.

The result is the tastiest kombucha going around: it contains no sugar, naturally, and is chock-full of all the right stuff: live cultures, organic acids and antioxidants.

Here at Remedy we’re BIG fans of giving booze a break. (Especially after the Christmas/New Years’ crazy!)

Wanna know our top five reasons to dodge the dranks for a month or two? Here they are!

While alcohol may help you nod off, the quality of your sleep will be poorer. Try giving booze the flick and see whether it makes a difference to the quality of your kip!

If you feel a bit down in the dumps or sad, alcohol can make you feel worse because it affects your brain chemistry. Alcohol is a depressant which means it upsets and disrupts the balance of our brains. Give Feb Fast a go and keep a mood diary to see if booting the booze makes a difference.

Alcohol can mess with your immune system making it harder to fight off bugs which is the last thing you need heading into the colder months! Because booze also affects your sleep and mood it can leave you feeling sluggish. Give booze a break and see if you notice a difference in your energy levels.

Alcohol is dehydrating so swap out booze for something more healthy, tasty and hydrating like Remedy Kombucha or Remedy Coconut Water Kefir. Get your glow on girlfriend!

Booze is FULL of empty calories! Just one beer can contain the same amount of calories as a small block of chocolate and to work off the calories in a glass of white wine, you’d need to walk for just over 2.5km. Yikes! We’re down for exercise but 2.5kms for a vino? Probably not!

Keep posted for our tasty mocktail recipes to get you through February – they’re so tasty you may even make it through to Dry July without an alcoholic bevvie passing your lips!

Back to school is here. It's that time of year when Pinterest's search tool gets a hammering by mums desperately seeking new lunchbox inspiration. It's gotta be nut-free, vegan, gluten-free yet still tasty enough for your child to not use it as a makeshift ball in a game of 4-square. With a few mums in the Remedy office – we know the panic stations of back to school are REAL. So, we threw it over to Remedy nutritionist, super mum and all-around legend, Jacqueline Alwill to share one of her favourite lunchbox snacks and BOY did she deliver with this Nut-free Lamington Slice!

Gluten Free, Dairy Free, Vegan, Raw, Nut Free
Makes 25 pieces

Ingredients

Base:

• 1/2 cup sunflower seeds
• 1/4 cup sesame seeds
• 1/4 cup raw cacao powder
• 1 cup medjool dates, pitted

• 2 cups desiccated coconut
• 1/4 cup coconut oil
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• Pinch sea salt

• 1/3 cup coconut oil, melted
• 1/3 cup raw cacao powder
• 3 tablespoons maple syrup
• Extra desiccated coconut, for sprinkling on top

Method

1. Place ingredients for base in a food processor and blitz to a crumb, then press into a lined 25x25cm cake tin or dish.

2. Blend ingredients for sponge in the food processor until it comes together, then press on top of base.

3. Whisk together ingredients for chocolate in a bowl and pour over the top of the coconut, sprinkle with extra coconut and place in freezer to set for 3-4 hours.

4. Slice into pieces and serve. Store in fridge or freezer up to 2 weeks. 

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

It’s here. It’s finally here! 

The kids are officially bored AF, and you’ve officially run out of every amusement park, play centre, swimming pool and bowling alley in town. It’s back to school time BABY!!!

Sure, this NEVER-ENDING parenting gig doesn’t come to a halt when the school bell rings. There’s still washing, lunch boxing, picking up a fruct tonne of lego, MORE washing, blah, blah, blah, dinner. But we’ve got you covered.

To make the juggle easier – we’ve round up 21 hacks to make this back to school biz a bloody breeze. 

1.   Add a lunchbox note:   Score some serious brownie points with the kids by leaving a sweet note in their lunchbox. 
2.   Shoe-shopping hack:   If you CBF going shoe shopping with the kids. Trace around their feet on a piece of paper, so you know their size and go without them (brilliant). 
3.   Clothes-prep:  Plan a week’s worth of outfits for yourself and the kids every Sunday. You’ll be ready to roll into the week WINNING.  
4.   Create a school bag drop off zone:  Forget running around the house for your mini’s drink bottle, hat and reader in the AM and give your kids a bag drop off zone for when they come in HOT late arvo. Helllllo Marie Kondo. 
5.   Breakfast:  Keep your breakfast game STRONG and organise everything in the same place for the kids to help themselves to in the morning or for you to grab and go. 
6.   Meal-prep snacks:  Meal-prep bite-sized snacks for lunchboxes in BULK and freeze for weeks ahead.
7.   Get the kids involved:  Start early teaching your kids how to make their sandwich each morning. In no time at all, you’ll have one less vegemite sanga to make in the AM. 
8.   Get your Remedy on the regular:  Yes, that’s a thing. Sign up here  to have booch delivered to your door-step. A healthy fizzy your kids will froff for at lunchtime or after school. 
9.   Shop online:  Stop dragging the kids around your local Coles or Woolies and get that shit online. A weekly delivery will give you more time for family time on the freakin’ weekend. 
10.   Snack draws:  Create a kid-friendly snack draw in the cupboard and fridge your kids can help themselves to after school. This hack might save you a 1,000 “I’m hungry” nags before dinner is dished. 
11.   Uniform-prep:  Put each complete school uniform in a set. I’m talking tops, shorts, socks, jocks – in a draw, taking out a fresh stack the night before, so you’re ready for the tired wrangle in the morn. 
12.   List morning/ arvo routines up:  Type up a morning and afternoon routine for your kids to tick off and follow. Example: Brush teeth and hair, pack lunch, fill up water bottle, be a nice mini human, pack schoolbooks etc. They’ll settle back into the school rhythm in no time.
13.   Keep the bench clean:  Don’t leave school forms to clutter on the counter. Fill them out immediately and pop back in their bag, so it’s one less thing outta your buzzin’ brain. 
14.   Easy reminder:  Change your phone lock screen to your weekly family schedule. One more reminder, so you don’t forget to pick up the kids again #ParentGuilt. 
15.   Bag bucket:  Get a backpack bucket in the car to make commutes easier. Place everything school/activities related into the bucket in the boot, so there’s none of that “I lost my reader” dribble. 
16.   Commute hack:  Carpool with other parents in your hood or get walkin’ to get your exercise in for the day. 
17.   Go Eco:  Ditch the 50-plastic snack bags a week and invest in a Bento Box or sectional lunchbox. These boxes are time and planet savers! You’ll be saying cya to your sad Salada’s and have a lol dicing like    dictator lunches   pro Jenny Mollen in no time. 
18.   Keep bathtime to PM:  ALWAYS shower/ bath the night before. Unless they wet the bed, you’ve scored yourself another 15-mins in snooze town. 
19.   Home-work ready:  Put aside an extra set of school stationery to leave at home in a pencil case, so your kids are ready to deep dive into those equations in the arvo. 
20.   Embrace exercise-snacking:  Struggling to get to the gym? Exercise-snacking is a method of structuring exercise into short bouts, with 5 minutes of exercise and 1 minute of rest between each exercise. Ideas: Pop a squat while the toast is cooking, when your kid throws a tanty or while you’re waiting at the school gate.
21.   Knock off:  After a WILD school week…knock off. You bloody deserve it. If you’re wanting a cheeky bevvie – try one of our delish   live cultured cocktails  to get those Friday feels pumping.  

BBC had all the fermented feels going this week with their kombucha feature on the ‘Easy Ways to Live Well’ program.

Following the trusty advice of leading gut health expert Professor Tim Spector, BBC presenter Steph McGovern increased her fibre, vegetable and fruit intake and got on the booch-train to incorporate more fermented foods and drinks into her diet. The result? Steph’s gut health improved from being in the bottom 20% of the population to the top 35%! Ahhhmazing!

The episode further delved into the traditional method of making kombucha – which we follow at Remedy – involving a natural fermentation of sweet tea with a live culture. The result is a sparkling drink that contains live cultures, tea polyphenols and organic acids.

Booch bro, Hugh Fearnley-Whittingstall was chuffed to show off his kombucha homebrew to Steph and give her the 411 on what’s good for her guts.

“Fermentation creates bacteria. There are lots of exciting bacteria in kombucha, that may not be in your gut already, but your gut will be very happy have.” Says Hugh.

Thankfully you don’t have to be a brew expert like the v dishy Hughy to get your daily dose of booch because we stock the raw, live cultured real deal right here. 

UK Remedy Lovers, to celebrate our booch besties at the BBC, you can score 10% off your next online order using code ‘BBC010’ until 31/01/20. For reallllls.

And just like that, we’re in 2020. Forget reflecting on 2019 (and that bad lower back tattoo... Becky) and embrace the New Year cheer. With eating better at the top of our resolution lists, we asked our good mate, and Remedy nutritionist Jacqueline Alwill to throw us her salad to end all salads. So if you’re 15 days deep into a plant-based diet or want to make friends with salad for once and all - try this Mung Bean, Pumpkin & Kale salad today. It’s easy. It’s delicious. It won’t disappoint!

Gluten Free, Dairy Free, Vegan
Servings: 4 - 6 as a side

Ingredients

• 1 cup of mung beans, cooked until tender
• 2 cups marinated kale
• 2 stalks celery, diced
• 1/4 cup mixed toasted sunflower seeds and pepitas
• 1/4 cup chopped almonds
• 2 tablespoons lemon juice + 2 teaspoon finely grated zest
• 2 tablespoons extra virgin olive oil
• 1/2 cup mint leaves or other herbs on hand- coriander/parsley will work well, finely chopped
• 2 cups cooked pumpkin pieces
• 1/4 cup dukkah
• 1/4 cup tahini
• Sea salt & black pepper

Method

1. Toss cooked mung beans, marinated kale, celery, sunflower seeds, pepitas, almonds, lemon juice, zest, evoo and herns in a bowl with a good pinch of salt and black pepper. 

2. Lightly toss through the pumpkin. 

3. Arrange half the salad on a serving platter, sprinkle with half the dukkahand half the tahini then repeat and serve. 

*If you can't find dried mung beans, chickpeas work just as well. To marinate kale: pull leaves from the stem and chop into bite sized pieces, then place into a bowl. Drizzle with lemon juice, add a good pinch of sea salt and massage into leaves to marinate and tenderise. 

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

It's easy to mindlessly scoff down a candy cane or guzzle a ginger beer during the festive season – but, when the New Year dawns it’s time to hit reset, break up with the sweet stuff and reap the rewards of a nutritious diet. 

Before you flashback and get the guilts for having that second serving of grandma’s cake – you’re not alone in this sugar battle. The most recent stats from the Australian Bureau of Statistics show shockingly, Aussies on average consume 14 teaspoons of sugar a day. Yup, we're all hooked. 

In the early days, it can feel like mission impossible saying cya to your go-to sugar bomb (hello, 3pm Freddo). However, Nutritionist and Remedy Ambassador Jacqueline Alwill says the benefit of quitting sugar is too good to dismiss and not give a try. 

“People often see the results far sooner than they think - clearer skin, increased energy levels, weight loss and mental clarity are a few benefits worth mentioning to help you muster up the motivation to reduce your sugar intake.” 

To help you ditch your sugar habit for good this year – follow foodie expert Alwill’s guide to going sugar-free. 

"Like anything, it's easier to do a challenge with a friend, family member or partner - build a support network to help keep you motivated for the first couple of months of going sugar-free."

It's true, the more sugar you eat, the more you crave. Many studies have shown sugar stimulates certain areas of the brain in the same way as drug and alcohol addictions. It's highly addictive and challenging to quit, but with the right mindset, anything is achievable. 

During the first few days, be mindful of your emotions and try minimising stress as going cold turkey can be tricky. Everyone's experience differs, but you may find intense waves of cravings, mood swings, dizziness and nausea - stay strong as the benefits will soon outweigh the withdrawal symptoms.” 

"Plan your meals for the first week and try to avoid eating out in those early days as you’ll find sugar is added to so many take away, restaurant prepared meals and found in all those "extra" foods and snacks on the go."

"Reduce your stress levels by exercising each morning - do something you love and keep it low-impact in the first few weeks. Think brisk walking, yoga or pilates.

Interestingly, a 2015 study found short bouts of physical exercise may reduce the craving for sugary snacks. (win). 

To avoid reaching for a sugary snack, fill up on protein to keep your hunger levels at bay and boost your energy. 

"Try to eat protein with every meal on your sugar-detox whether it's an animal protein such as fish, chicken, red meat, dairy and eggs. Or if you’re a plant-based pro, fill up on legumes, tofu, tempeh, quinoa, nuts, seeds and whole grains."

"Take control your blood sugar levels by loading up on fibre-rich foods such as vegetables, legumes and seeds; they will also ease your sugar withdrawal symptoms."

Thirst is often confused with hunger, so reach for the good stuff to keep hydrated. 

“Beat sugar cravings by increasing your water intake and ensuring you reach the minimum 2-3 litres per day. If you’re craving sparkling, switch up your fizzy drink to a naturally sugar-free alternative like Remedy Kombucha.”

The good news once you've passed the withdrawals you will feel the benefits of quitting sugar, but Alwill explains your sugar habits won’t change overnight for good. 

“Change is powerful, but you have to practise to make it a habit. You need to revisit the change-factor frequently before it all clicks. Things don’t click overnight, it all takes time, patience and practise. Congratulate yourself for making a change for the better and stay focused.”

Our hearts are damn heavy for Australia right now watching the absolute devastation of the bushfires continuing. More than ever, this ripper of a country needs our support. We want to do whatever we can to help make it right. 

That's why from the 8th – 15th of January, 100% of all online sales globally will be donated to support bushfire relief across Australia.

We’re also working with the legends at Foodbank to donate thousands of much-needed Rem drinks to bushfire victims and emergency responders.

We know SO much more is needed. But it's a start, and we are continuing to explore ways we can help those in need recover and rebuild their lives and land. 

Our strength, resilience and good vibes as a community give us hope. 

Wanna donate directly?

Here are a few charities supporting bushfire victims and wildlife:

• The Bushfire Disaster Appeal

• WIRES wildlife rescue

• Foodbank

• Australian Red Cross

•  The Salvation Army Australia

Outta dosh?

Here are a few money-free ways to help:

Image via the talented @lignestudio.co

Entertaining this festive season?! Not sure what to make? Remedy nutritionist Jacqueline Alwill from The Brown Paper Bag shares her go-to salad for the silly season to sort you right out. 

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients

• 2 mangoes
• 2 bunches asparagus, ends trimmed
• 250g haloumi, sliced approx 5mm thick
• extra virgin olive oil
• 2 cups baby rocket leaves

Dressing

• 2 teaspoons dijon mustard
• 2 tablespoons olive oil
• 1/4 cup Remedy Peach Kombucha
• 1 teaspoon honey
• Sea salt and black pepper

Method

1. Heat a frypan on medium heat, add a drizzle of extra virgin olive oil. Cook asparagus on the pan for 3-4 minutes, turning half way. Once cooked, transfer to a plate, add another small amount of extra virgin olive oil, spread around the pan then add haloumi slices and cook 1-2 minutes each side or until golden.

2. Whilst they are cooking whisk together ingredients for the dressing and pop the rocket leaves on a large serving platter.

3. Once asparagus and haloumi are cooked arrange over the rocket, drizzle with dressing, season with sea salt and black pepper and serve.

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

It’s warming up, the sun’s still high in the sky come knock offs and we’re heading into party and festive season…that can only mean one thing! Cocktails! As per usual, Remedy’s got your back with a few cheeky bevvie ideas to keep you swinging all the way through summer.

Let’s start with our Remedy Pimped Pimms! 

• 330ml Remedy Kombucha Ginger Lemon
• 110ml Pimm’s
• Fresh fruit, cucumber and fresh mint
• Ice

Combine all ingredients in a jug and give it a good stir. Pour into two glasses and serve!

Gettin’ ready for an island escape and feeling those tropical vibes? Stir it up (little darling) with this not so typical tropical little number.

• 330ml Remedy Switchel Tropical
• 2 shots of white rum
• Pineapple wedges if you fancy
• 
Ice

Take two glasses, fill with ice, pour a shot of rum in each glass, top with Remedy Switchel Tropical and garnish with pineapple wedges if you’re trying to impress someone.

Do you like Pina Coladas? Gettin’ caught in the rain? Nuh. Us neither. What we DO like is a Pina Colada made with a cheeky Remedy Coconut Water Kefir.

• 330ml Coconut Water Kefir Pure
• 1 shot Malibu
• 100ml coconut milk
• ½ cup ice

Whack all ingredients in a blender and turn that dial UP! Once smooth, pour into two glasses, put on your sunglasses and take a trip to pure paradise.

Need a cocktail that’s going to wake up your taste buds and give you a bit of a smack upside the head? (figuratively speaking of course!) The BOSS is that loud one that shouts ‘RISE AND SHINE’ right in your ear.

• 330ml Remedy Switchel Blood Orange
• 2 shots of vodka
• Ice

Fill a cocktail shaker with ice, pour in two shots of vodka and top with Remedy Switchel Blood Orange, stir to combine and pour into two glasses. Garnish with a lemon twist or slice of citrus. Drink! Wake up and get ready to get down!

Summer = peaches. Peaches = Bellinis. Simples. Here’s Remedy’s take on the Harry’s Bar classic.

• 1 330ml bottle of Remedy Kombucha Peach
• Prosecco

Pour chilled Remedy Kombucha Peach into two glasses and top with prosecco. Feelin’ fancy? Add a peach slice garnish. Even fancier? Top with Persian fairy floss AKA pashmak! Oooh get you!

It's our favourite day of the week - TACO TUESDAY!! To celebrate our mate Rebecca Young from The Orange Kitchen has whipped together these mouth watering plant based tacos we just had to share!

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2

Ingredients

• 1 brown onion, finely diced
• 2 stalks celery, finely diced
• 1 tsp minced garlic
• 400gm plant-based mince
• 1 can diced tomatoes
• Splash of water
• 40gm burrito/taco seasoning
• Cracked black pepper (to taste)
• Pinch salt
• Olive oil

To serve

• White corn mini tortillas
• 1 avocado
• ½ red onion, finely sliced
• Kernels from 1 cob sweet corn
• Handful fresh coriander
• Lime juice

Method

1.     Add a splash of olive oil to a large fry pan over medium-high heat. Add in the finely diced onion and celery and cook until lightly browned.

2.     Add in the garlic and stir through well.

3.     Add in the plant-based mince and cook for 5 minutes, stirring throughout to ensure it cooks through evenly. 

4.     Add in the can of diced tomatoes along with a splash of water and the burrito/taco seasoning. Stir through well and continue cooking for a few minutes longer.

5.     Add in cracked black pepper and salt to taste, cover and set aside.

6.     Heat another fry pan to high heat and cook each white corn tortilla for a few minutes on either side. 

7.     To assemble your soft shell tacos, spread some smashed avocado on the tortilla as your base, then add the mince mix on top, along with some sliced red onion, corn kernels and coriander, along with a squeeze of fresh lime juice and you’re done! Enjoy your handiwork!

https://the-orangekitchen.blogspot.com/

Instagram @young_rebecca

You guys! We've done diddly it! Remedy Good Energy Blackberry and Remedy Good Energy Kakadu Plum are now available in sweet as 250ml cans as singles AND 4 packs. Shazam. Kapow. BAM!

We know you love, love, LOVE Remedy Good Energy so we thought we'd let you have it (with all guns blazing) in a small, smashable can perfect for on the go, chucking in your backpack or taking to party.

New to Remedy Good Energy and wanna know WTH it is? Sure thang! Let's do this!

Remedy Good Energy is a brand new, live cultured fizzy and the world’s first kombucha-based energy drink. Remedy Good Energy contains all the goodies in kombucha like live cultures, antioxidants and organic acids with the added good vibes and good energy buzz of raw green coffee bean, green tea and ginseng for a smooth energy kick minus the nasties. 

Made with Remedy Kombucha, Remedy Good Energy is packed with antioxidants, live cultures and organic acids.
For a smooth energy kick, we've added a few extra goodies including:
• Green coffee bean to deliver an antioxidant rich caffeine boost. Boo ya!
• Ginseng:  For the win! Ginseng is known is also rich in antioxidants. Double down on that!


Naturally, Remedy Good Energy  doesn’t  contain any sugar, crazy unsafe levels of caffeine (more on these though later), guarana, or anything artificial. Remedy's making it right with a drink that delivers a natural energy boost without the crash, jitters or guilt that can come from more traditional energy drinks loaded with sugar and chemicals. 

It’s all around you. Nah. JK. Remedy Good Energy contains around 25mg caffeine per 100ml or around 60mg per 250ml can. A cup of instant coffee sits at around 80mg of caffeine. Other energy drinks contain around 80mg per 250ml can. Ours has just under, but without the insane sugar load or any artificial nasties. We know what we’d rather drink!

Remedy Good Energy Blackberry is plump and juicy, bursting with goodness.

Remedy Good Energy Kakadu Plum is tart and zingy, with a fresh-as finish. Fruity, floral and a whole lotta fun.

Remedy Good Energy comes from the same kitchen counter that brought you Remedy Kombucha and is made using the same live kombucha culture from the original homemade brew that our founders Sarah and Emmet nurtured back in the day.

Brewed the old school way, all the sugar is brewed out, leaving a live cultured drink with no sugar, naturally! We then add green coffee bean, ginseng and all-natural flavours to dial it up to a whole new level for an all-natural energy drink that's better for you!

• In the AM: Remedy Good Energy is the perfect fizzy to put a pep in your step first thing. Chock full of anti-oxidants, live cultures and organic acids, try Blackberry or Kakaku Plum for a fruity start to your day.
• The 3pm slump: It’s a thing. Instead of reaching for a cheeky chocolate or soft drink, why not try a Remedy Good Energy and do the right thing by your mind, body and gut! Healthy = tasty with Remedy. No guilt goodness for your gut right here!
• You’re busting a gut at work or play: You’re out and about trying to get ‘it’ done or pulling a late one because you’ve got an exam or work presentation. Reach for the Remedy Good Energy we say!
• Sub out a traditional energy drink: Got the jitters from one too many? We get it, we’re no saints either but try a Remedy Good Energy instead and see how you go…guaranteed you’ll be feelin’ good vibes only.

Remedy Good Energy 250ml cans are available at major supermarkets, independent grocery stores, petrol and convenience outlets and online at remedydrinks.com. 

Continuing the seasonal tradition of bottling flavours that capture the spirit of summer, we’ve launched a zingy new PASSIONFRUIT kombucha to kick off the start of BBQ and beach season.

A tropical tornado of fruity, aromatic goodness for your taste buds with tonnes of tang and just the right combo of sweet and sour, we bet this classic flavour will soon work its way to the top of your hit list. Crack the top before savouring the scent and take your taste buds on a trip to the tropics. 

The fragrantly, fruity aroma and zingy tang of this fizzy will take you right back to your childhood holidays. Warm nights, the buzz of a mosquito in your ear as you try go to sleep, sand in your sheets, BBQs, maybe a bit of sunburn and pavlova. Definitely pavlova. THIS is summer bottled. 

Like all Remedy goodness, our new Remedy Kombucha Passionfruit naturally contains no sugar and is full of goodness with live cultures, organic acids and tea polyphenols.

Made the old school way, Remedy Kombucha Passionfruit is made in small batches following a long-aged 30-day brewing process involving sweet tea and a live culture. The result is the tastiest, healthiest kombucha going around. 

Remedy Kombucha Passionfruit is available at 7-Eleven and via our online store.

No doubt about it, Halloween has well and truly taken off here in the Southern Hemisphere.

Rooted in the ancient Celtic festival known as Samhain, Halloween originally began as a way to scare off ghosts and spirits before morphing into the candy laden festival of witches and wizards we know today!

We’re down with dressing up and getting into the spirit (HA! Geddit?) of things but we know some parents find the amount of sugary treats on offer a little overwhelming. (Especially if you spend a bit of time trying to teach your sprogs about a balanced, healthy diet!).

As always, Remedy’s here to help with some healthy Halloween hacks! We’re not total buzz killers though, we know it’s fun to trick and/or treat so we’re all about making small tweaks and balanced choices…here’s our hot tips to making it through Halloween without the sugar crash ‘n’ burn!

Spend time talking with your kids about the origins and history of Halloween. Enjoy workshopping the costume possibilities and house decorations rather than the sweets and lollies on offer. One of the beauties of Halloween is the chance for children to wander around their neighbourhood after hours and get to know their community. Why not make this the focus rather than all the sugary loot?!

Have an early dinner before heading out. Filling up with something wholesome and healthy will help minimise the temptation of gorging on lollies.

Consider gifting popcorn, fruit kebabs, cheese-sticks or small packets of sultanas or raisins instead of sugary sweets. You could even go for ‘on theme’ mini-cans of Remedy Switchel Blood Orange. They’re the perfect treat without the sweet and just the right size for little hands!

There’s no hard and fast rule regarding what you hand out to the kids in your neighbourhood and you can bet your bottom dollar some parents will be relieved to see some non-food treats in the trick or treat stash their little ones bring home. Try spooky Halloween themed stickers, bubbles, novelty erasers or even glow sticks to hand out on the night.

There you go – four healthy hacks that’ll have you saying ‘BOO’ to sugar this Halloween!