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).
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.comwith code: BOOCHDAY
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.
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!
Mung Bean Pumpkin Kale Salad with Tahini Dressing by Jacqueline Alwill
Gluten Free, Dairy Free, Vegan Servings: 4 - 6 as a side
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
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.
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.
Call on your community
"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."
Be mindful of withdrawls
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 for your meals
"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."
Exercise on the daily
"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).
Eat more protein
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."
Increase your fibre intake
"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: