Kombucha

Guess Who's Back? Pink Grapefruit's Back!

Have you heard of our ol’ mate Daniel? For the unacquainted, Daniel is one of our biggest Rem Fans. He’s found himself in a back-and-forth with our eComm gal Lucy, trying to track down Remedy Kombucha at his local shops. 

But Daniel isn’t a die-hard for just any ol’ booch, no sir-ee.

Daniel is a stan for one of Limited Batch summer flings, Pink Grapefruit.

Between tracking down Woolies delivery trucks for the next shipment of this fruity flave and sliding into Lucy’s DMs to bring this booch back to shelves, Daniel is a true believer in the refreshing power of Pink Grapefruit.

So, when we decided to bring it back for a second go, we knew we had to let Daniel in on the secret first.

Now it’s your turn. Finally, we can shout from the rooftops that Pink Grapefruit is back (back again).

*cue the music*

In case you missed the first run of Pink Grapefruit, this bangin’ booch is like a fruity disco in your mouth with a juicy, tangy citrus flavour. Whether you want a little tasty treat to pair with your dinner or are gearing up for a night on the town (just add gin…), this fruity fave is the perfect addition to just about anything you get up to on the daily.

Now, channel your inner Daniel and track down the next shipment of Remedy Kombucha Pink Grapefruit in-store (or just, y’know, shop online). Like all our limited batch flavours, this one is here for a good time, not a long time!

 

Gluten Free Apple Cake

Gluten Free Apple Cake

We added a little *spice* to the humble Apple Cake with Ginger Lemon booch, and boy is it a treat. Elevate your afternoon tea game with this light and fluffy cake recipe worthy of the CWA. Shout outs to Georgia McDermott from George Eats for the recipe.

https://georgeats.com/

Gluten free, low lactose, contains nuts 

Prep time: 15 minutes

Baking time: 35-45 minutes

Tools: 1 x 20cm/8 inch cake tin, hand beaters or stand mixer

 

Ingredients

160g (1 cup) fine white rice flour

30g (1/4 cup) tapioca flour

50g (1/2 cup) almond meal

5g (1 1/4 teaspoon) baking powder 

Zest of 1 lemon

1/4 teaspoon fine salt

1/4 cup (60ml) oil 

50g room temperature butter (salted or unsalted)

2 extra large eggs

100g light brown sugar

75g caster sugar (or all caster sugar)

1 teaspoon vanilla bean paste (optional)

1/2 cup (125ml) Remedy Kombucha Ginger Lemon  

1 Granny Smith apple, very finely sliced and chopped into small rectangle pieces (reserve a few slices for garnish)

Flaked almonds, for garnish (optional)

 

Method

Preheat the oven to 180C/356F. Grease and line a 20cm/8-inch cake tin. 

Combine the flours, almond meal, baking powder, lemon zest and salt in a medium mixing bowl and whisk to combine.

In a large mixing bowl, combine the oil, butter, sugars and eggs.

Use a hand beater or stand beater to beat the mixture for 1-2 minutes or until light and foamy. The butter should have incorporated completely into the mixture, with no chunks remaining.

Turn the beaters to low and alternate between adding the flour and kombucha. Continue until you have used up all the flour and kombucha.

Add the chopped apples to the batter and stir to combine. Pour the batter into the prepared cake tin and top with the garnishes. 

Bake for 35-45 minutes or until golden brown and cooked through.

Allow to cool for 5-10 minutes before sliding a knife around the cake, flush with the tin, and remove cake from the tin. Cool on a wire rack and serve alone, with some icing sugar, with some cream or ice cream, or both. 

Gluten Free Raspberry & White Chocolate Muffins

It’s really hard to beat a good muffin, and these muffins from George Eats are up there as some of the best. Light and delicate with delicious tart raspberries, a touch of sweetness from the white chocolate drops and a little extra oomph from our very own Raspberry Lemonade booch. Chefs kiss. 

https://georgeats.com/

Gluten free, contains nuts

Makes 8-10 muffins 

 

Prep time: 15 minutes

Baking time: 25 minutes

Tools: hand beaters or stand mixer, 12 hole muffin tin with 7cm (w) x 4cm (h) holes (roughly 80ml or 1/3 cup capacity) 

 

Ingredients

160g (1 cup) fine white rice flour

30g (1/4 cup) tapioca flour

50g (1/2 cup) almond meal (see notes)

1/4 teaspoon baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon fine salt

1/3 cup (80ml) oil 

50g room temperature butter (salted or unsalted)

1 extra-large egg

150g light brown sugar (or half caster and half light brown sugar) 

1 teaspoon vanilla bean paste (optional)

1/2 cup (125ml) Remedy Kombucha Raspberry Lemonade  

125g raspberries, reserve a few for garnish

100g white chocolate chips, reserve a few for garnish

 

Method

Preheat the oven to 180C/356F. Either grease or line your muffin tin with 8-10 liners.  

Combine the flours, almond meal, baking powder and baking soda in a medium mixing bowl and whisk to combine.

In a large mixing bowl, combine the oil, butter, sugar/s and egg.

Use a hand beater or stand beater to beat the mixture for 1-2 minutes or until light and foamy. The butter should have incorporated completely into the mixture, with no chunks remaining.

Turn the beaters to low and alternate between adding the flour mix and kombucha. Continue until you have used up all the flour and kombucha.

Add the raspberries and white chocolate chips to the batter and stir gently to just combine. Pour the batter into the prepared muffin holes, then garnish with the reserved raspberries and white chocolate chips. 

Bake for 25 minutes or until golden brown and cooked through.

Allow to cool for 5-10 minutes before removing from the tin. Cool on a wire rack and serve.  

The Hidden Extra Benefits Of Kombucha


Written by Remedy nutritionist, Jacqueline Alwill @brownpapernutrition  

So you’ve heard that kombucha is good for your health (people have been drinking it for literally thousands of years for this reason!) and you may have heard that it contains these excellent little LIVE CULTURES (you’ll see these as floaties at the top of your booch) that give plenty of love to your gut, with epic flow on effects to other parts of your body too - immune health, brain function, mental wellbeing, just to name a few…

But, did you know that Remedy Kombucha is also a rich source of ORGANIC ACIDS and TEA POLYPHENOLS to support your health and longevity too? 

What on EARTH are they, you ask? Let us break down your booch for you…

TEA POLYPHENOLS
Kombucha is made on a base of tea leaves. Remedy uses a combination of organic green and organic black tea leaves, both of which contain powerful polyphenol compounds - you’ve likely heard of these as “antioxidants”. 

Antioxidants work to neutralize the action of cell-damaging free radicals which can break down our health over time and predispose us to illness and more chronic long-term health conditions. 

Black tea brings a robust flavour to the booch and contains polyphenol compounds including theaflavins and thearubigins. Whilst the green tea in kombucha is a rich source of epigallocatechin. These antioxidant polyphenols have been extensively researched for their beneficial effects in diseases such as cancer, cardiovascular disease and diabetes. 

We can boost our diet and health with plenty of polyphenol-rich foods and drinks every day including Remedy Kombucha, colourful fruits and vegetables, herbs and spices and (yes, you read it here…) good quality dark chocolate. 

(Side note: If you’re wondering if drinking a bottle of fermented tea is going to also spike your caffeine intake for the day, then worry no further because thankfully, with Remedy’s long fermentation process, most of the caffeine is brewed out of your booch, leaving just 10mg caffeine per bottle.) 

ORGANIC ACIDS
Organic acids aren’t just any old acid you’d typically find in what most people think of as acids…lemon juice, balsamic, etc etc. Organic acids are created throughout the fermentation process of kombucha. Whilst they still deliver that delicious sour tang to your booch they pack a lot more punch.

After steeping the black and green tea leaves, sugar is added to the tea, then, once cooked, the almighty SCOBY AKA Symbiotic Community of (Good) Bacteria and Yeast (living bugs!), is added to begin the fermentation process. The bacteria and yeast gobbles ALL of the sugar in the brew, and converts it into SCFA’s or short-chain fatty acids (organic acids!).

These short chain fatty acids are also produced by our gut microbes ( gut bugs) when we consume healthy amounts of dietary fibre from whole food plant-based sources - fruits, vegetables, nuts, seeds, beans, legumes and whole grains. 

Including a variety of plant-based whole foods in your diet and your daily serving of Remedy Kombucha rich in organic acids can help your body to:

+       Regulate energy better by stabilising blood glucose (sugar) levels 

+       Reduce the proliferation of pathogenic bugs in the gut

+       Regulate appetite 

+       Support healthy cholesterol levels 

+       Provide a fuel source for beneficial gut microbes (good gut bugs!)