Recipes

How to ferment at home like a pro

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! 

Kombucha Pickled Veg

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!? 

KOMBUCHA PICKLED VEG

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.

Pickled Kombucha Veg

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

Sweet & Spicy Fermented Hot Sauce

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'.

FERMENTED HOT SAUCE

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

INGREDIENTS

  • 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.

METHOD

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

Kombucha Sourdough!

KOMBUCHA SOURDOUGH

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

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.
Once you've mastered the art of Kombucha Sourdough, start experimenting with all your favourite Remedy flavours! 

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

How to brew your own kombucha

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.

Read More

Cauliflower Chickpea Korma

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!

CAULIFLOWER CHICKPEA KORMA

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!

Easter Bunny Bread by Jacqueline Alwill

Vegetarian Turkish Inspired Kebabs with Homemade Flatbread

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!

VEGETARIAN TURKISH INSPIRED KEBAB WITH HOME MADE YOGURT FLATBREAD

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.

Easter Bunny Bread by Jacqueline Alwill

At Home With The Remedy Founders

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

Miso Chicken

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/

KOM-CHI AKA KOMBUCHA MEETS KIMCHI

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

kombucha kimchi

Deluxe Plant-Based Burgers

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!

Deluxe Plant-Based Burgers by Jacqueline Alwill

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. 

Easter Bunny Bread

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! 

Easter Bunny Bread by Jacqueline Alwill

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! 

Easter Bunny Bread by Jacqueline Alwill

Coconut Water Kefir Overnight Oats

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. 

Coconut Water Kefir Overnight Oats by Jacqueline Alwill

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. 

Raw Nut-Free Lamington Slice

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!

Raw Nut-Free Lamington Slice by Jacqueline Alwill

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
No sponge-sponge: 
  • 2 cups desiccated coconut
  • 1/4 cup coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • Pinch sea salt
Chocolate:
  • 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. 

MUNG BEAN PUMPKIN KALE SALAD WITH TAHINI DRESSING

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

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. 

Mango, Haloumi & Asparagus Salad

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. 

Mango, Haloumi and Asparagus Salad by Jacqueline Alwill

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.

Remedy summer cocktail countdown!

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! 

Remedy Ginger Lemon Pimped Pimms

Remedy Kombucha Ginger Lemon Pimms Cocktail Remedy Kombucha Ginger Lemon Pimms Cocktail

Ingredients

  • 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!

Go Troppo

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

Remedy Switchel Tropical Cocktail Remedy Switchel Tropical Cocktail

Ingredients

  • 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.

Pure Pina

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.

Remedy Coconut Water Kefir Pure Cocktail Remedy Coconut Water Kefir Pure Cocktail

Ingredients

  • 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.

The BOSS (The Blood Orange Switchel Swirl)

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.

Remedy Switchel Blood Orange Cocktail Remedy Switchel Blood Orange Cocktail

Ingredients

  • 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!

Peach Bellini

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

Remedy Kombucha Peach Bellini Remedy Kombucha Peach Bellini

Ingredients

  • 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!

Plant Based Taco Tuesday with Remedy Tepache

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!

Plant Based Tacos by Rebecca Young

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!

5 hacks for a healthier kids' party

by Jacqueline Alwill

Most parents would agree that planning a kids’ party with the (inevitable) sugar highs that come with party food and treats is a tad exhausting even before the party starts. So to save you from your next kids’ party headache, dive into these 5 hacks for a healthier kids’ party.

1. FIND FAMILY FAVES

Plan the party WITH your kids when it comes to activities and food. Understand what makes them completely stoked and then be clever in the way you balance the party and health-ify it. If a piñata is on the cards, pop in some cool treats to balance the sweet ones exploding out of it. If your family loves a chocolate cake then make that the hero and leave the extra sugary cupcakes or dense brownies out of the plan. And, if lolly bags to take home are a non-negotiable then top up with some items that maybe aren’t related to food, but still super fun – try packs of cards, cool pencils or mini joke books instead. 

2. ENJOY THE SWEET

But be savvy in how you peel it back, so it doesn’t become a sugar rave. Kids actually don’t care if it’s lollypops on a table or watermelon cut and presented with a stick like a lollypop. It’s the novelty that counts for them and they’ll eat whatever is there. Remember that, because in the midst of wanting to make each party epic for your kids, it can be lost. Simple go to treats without the refined sugar hit might include:

3. SAY HEY TO SAVOURY

To balance the sweet, make it a 2:1 ratio of savoury to sweet on the table and you’ll have a much happier bunch of kids in your company. Remember you don’t have to be making everything yourself, hunt down good quality party food from your local baker, pizzeria or sushi store to top things up and get some quick, little person loving, savoury action on the food table. Consider these crowd favourites:

  • pizza slices - many great pizza shops will happily make up a large slab of pizza with a simple margherita topping if you order in advance
  • mix of brown and white rice vegetable sushi
  • veggie dip boats
  • mini frittata
  • sweet potato wedges
  • vegetarian sausage rolls
  • lavosh or pita bread chips with (no spice) guacamole

4. SWAP THE SODAS

There are always better options and Remedy Drinks has just made the healthiest yet with their NEW fermented soda range. Whilst the idea of juice boxes and some sneaky sugar laden soft drinks might be tempting to keep the small peeps happy this party season, rethink your choices for a HAPPIER and HEALTHIER event. Remedy Drinks has just introduced five new fermented sodas to the Remedy stable including crowd favourites such as Cola, Lemon Lime and Bitters, Lemonade, Ginger Beer and Oranja which means there is a flavour for everyone big and little alike. What’s the difference between Remedy and the ‘usual’ soft drinks or sodas you ask? Well … Remedy Sodas are made with organic fruit juices brewed with Remedy’s live culture to ferment out all of the sugar before adding all natural ingredients including spices and botanicals. Remedy Drinks are making sodas right, with no sugar, naturally. A healthier, tasty fizzy? Yes please!

5. RUN THEM RAGGED

Finally, rather than leave the cake til last, sneak it in half way, get the savoury food out and run kids around before parents come to pick up. Tap into all your old favourite party games and tricks you loved growing up and bring them to life again - pin the tail on the donkey (maybe a minion?), three legged or egg and spoon races, tag, tip you name it. A party planned around great games, healthy food and drinks and family faves are fun filled, healthy kids’ parties done right. 

Recipe: Choc Dipped Pineapple Triangles

Makes approximately 24 slices

Dairy Free: Gluten Free: Refined Sugar Free: Vegan

  • 1 small pineapple, sliced into 1cm thick triangles, skin left intact
  • 1/2 cup coconut oil, melted
  • 1/2 cup raw cacao powder
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • Toppings: finely chopped pepitas, pistachios, coconut flakes, cranberries, or any other dried fruits and nuts you wish

Whisk together coconut oil, raw cacao powder, maple syrup and vanilla.

Line a large baking tray with greaseproof paper.

Dip 3/4 pineapple piece into melted chocolate, allow a little to drip off the end, lay onto tray and repeat.

Place in fridge to set for 10 minutes then repeat with remaining chocolate this time adding the dried fruit, seeds and nuts (optional) on the top of the pineapple and chocolate.

Pop back in fridge or freezer to set and serve straight from fridge or freezer (chocolate will melt quickly if it’s a hot day!).

Taco Tuesdays with Remedy Tepache

What kinda a week is it without Taco Tuesday?! A sad week, that's what. Lucky for us nutritionist Casey-Lee Lyons from Live Love Nourish has come up with a gluten free recipe for Taco Tuesdays! Vámonos!

Live Love Nourish Gluten Free Tacos by Casey-Lee Lyons

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2

Ingredients

  • 250g ground mince
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Pinch chilli powder
  • 1 tbsp extra virgin olive oil

Salsa

  • 2 large tomatoes diced
  • 1/4 red onion finely diced
  • 1/2 lime juiced
  • Pinch sea salt

Guacamole

  • 1/2-1 avocado mashed
  • 1/2 lime juiced
  • Pinch ground cumin
  • Pinch salt

To serve

  • 4 corn tortillas*
  • 4 cups iceberg lettuce shredded
  • 1/2 cup fresh coriander chopped
  • 1/2 cup coconut yoghurt unsweetened
  • 1/2 lemon juiced (or lime)

Method

1. Heat oil in frying pan over medium heat and cook mince stirring frequently, use a fork to break up mince. When mince is almost cooked spoon out any excess oil. Add spices salt and pepper and continue cooking until meat is cooked through.

2. Meanwhile make salsa. In a mixing bowl combine tomatoes, red onion, lime juice, salt and pepper. Set aside.

3. Make guacamole. In a small bowl mash avocado with cumin, lime juice and salt.

4. Mix coconut yoghurt with lemon juice. This will be your sour cream alternative.

5. Heat corn tortillas using packet instructions.

6. Layer tortillas with mince, salsa, guacamole, lettuce, coconut yoghurt and coriander. Serve immediately.

Notes

To make this recipe vegetarian, swap mince with red kidney beans/ black beans. You can get gluten free corn tortillas from health food stores or check the labels at your local store. Look for ones without preservatives. Or you can swap soft shell wraps for lettuce cups. To make this recipe go further you can also add canned red kidney/ black beans.

Mexican Cauliflower Skillet with Remedy Tepache

Australia’s the home of the Big Pineapple so we had a hunch our new live cultured pineapple soda Remedy Tepache might go gangbusters but we didn’t know how BIG a hit it would be! People lurrrrrve pineapple that’s for sure. You’ve well and truly welcomed this super tasty Mexican bevvie into your lives with open arms (and mouths!)

To celebrate the launch of Remedy Tepache we asked some of Australia’s top foodies to get creative in the kitchen and come up with some super tasty recipes using top quality Gerwursthaus spices including Chilli Chipotle, Cumin, Cinnamon and Mayan Chilli Chocolate to pair with Remedy Tepache.

Nourish and Flourish from Sydney (AKA Candy Luk) has come up with an absolute cracker. Here’s her super easy, delicious (and nutritious) recipe for a Mexican Cauliflower Skillet.

Mexican Cauliflower Skillet by Candy Luk Mexican Cauliflower Skillet by Candy Luk

Mexican Cauliflower Skillet by Candy Luk

Ingredients

  • 1 clove garlic, minced
  • ½ medium onion
  • 2 tsp oil for cooking
  • ¼ head cauliflower (3 cups florets)
  • 1 medium tomato, diced
  • ¼ red capsicum, chopped
  • ¼ cup shelled edamame
  • ½ cup mixed mushrooms of choice (Candy used shiitake and pearl oyster)

Seasoning:

  • ½ tsp cumin seeds
  • ½ tsp chipotle chilli powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 2 tsp soy sauce or coconut aminos

Method

Heat oil in a fry pan on medium heat then add in garlic and onion. Cook until slightly brown. Add mushrooms, cauliflower and cook until tender. Add remaining ingredients and fry until cooked.

Sweet Potato Nachos with new Remedy Tepache

 

by Jacqueline Alwill

The most exciting soda to hit the fridge has officially arrived and to party with REMEDY TEPACHE I’ve created the most deeeeelish and as always nutritious dish to team up with it. Let me first introduce you to Remedy Tepache (pronounced te-par-chey) though… 

Remedy Tepache is based on a traditional Mexican recipe and hand crafted the same way all Remedy drinks are, with no sugar, naturally.

Taking organic pineapple juice and fermenting it with Remedy’s live culture, Tepache is full of beneficial bacteria and organic acids for a scrumptious PINEAPPLE (oooooh yeaaaa) fermented soda that can help to:

• fuel the good bacteria in your gut
• reduce the growth of bad bacteria in the gut which can impact your health and wellbeing
• stabilise your blood sugar and energy levels
• help keep your appetite at bay throughout the day
• deliver vitamins, minerals and antioxidants to the good gut bacteria and your body so both can thrive!

Did you know that PINEAPPLE is rich in a digestive enzyme called ‘bromelain’ too? It’s one of a few fruits including kiwifruit and papaya, that are incredible sources of these digestive enzymes to support your gut health – even more reason to get stuck into it right?

You can enjoy REMEDY TEPACHE any time, with the full confidence that because it naturally contains no sugar and has tremendous benefits for your nutrition, it’s doing something right for your health.

And any time is a good time for a Tepache, but especially when you whip up some of my oh so scrumptious SWEET POTATO NACHOS WITH PINEAPPLE AVOCADO SALSA to go with it!

Recipe: Sweet Potato Nachos with new Remedy Tepache


Serves 4
Gluten free : Dairy Free : Vegan

Nachos:

  • 1500g mixed sweet potatoes, sliced 5mm thick
  • 1/4 cup extra virgin olive or coconut oil
  • 1 medium (170g) brown onion, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 2 teaspoons smoky paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons sweet paprika
  • good pinch chilli flakes
  • 1/2 bunch coriander, leaves picked, stalks finely chopped
  • 1 x 400g tin black or kidney beans, rinsed and drained
  • 1 x 400g tin lentils, rinsed and drained
  • 1 large tomato, chopped or 200g tinned chopped tomatoes

Pineapple avocado salsa:

  • 1/2 small pineapple, peeled and diced
  • 2 tablespoons red onion, peeled and finely chopped
  • 1 avocado, peeled and diced
  • 1/4 cup coriander leaves (can use from the above ingredients), finely chopped
  • juice of 1/2 -1 lime
  • sea salt, black pepper and chilli flakes to taste

Heat oven to 200C and line two large baking trays with greaseproof paper. Spread sweet potato slices over the tray, drizzle with 3-4 tablespoons oil, toss to coat, spread evenly over the tray again and place in oven to bake for 20-25 minutes or until golden and crispy.

Whilst potatoes are baking, make the nachos mix by heat a large pan on medium heat, add remaining 1 tablespoon or so of extra virgin olive or coconut oil, then add onion and garlic and cook with the lid on for 4-5 minutes or until translucent. Give them a stir throughout. Remove lid, add coriander stalks and spices, cook a further minute stirring throughout so they don’t stir to the pan. Add beans and tomatoes, lower heat to low-medium and cook 10 minutes with the lid off.

Mix together all ingredients for the salsa in a bowl and set aside. Once everything is ready simple layer the nachos mix over the cooked sweet potatoes, top with salsa and coriander leaves, season with sea salt and black pepper and serve.

This post originally appeared on Remedy Nutritionist Jacqueline Alwill's Brown Paper Bag blog.

Healthy lunch swaps made easy

by Remedy Nutritionist Jacqueline Alwill

Most would agree that lunchtime is a pretty welcomed (even if it is only very brief!) break in the day. All too frequently however, in the scramble that is the lunchtime rush, people miss out on absolutely bangin' nutrition in their meal and bevvie, so today we’ll dive right into just how people in all walks of life can up their game and really crank some good energy for the remainder of the day.

Tradies we’re coming for you first. You’re up at the crack of dawn and on the tools early, so by the time lunch time rolls around the temptation of a sauso rolls, pie or burger with an energy drink is all so tempting but in both the short and long term this kind of lunch doesn’t support your health and worse can lead to a number of chronic health conditions too. The best choice? If you can be prepared to whack a sambo in a lunchbox quickly in the morning or even the night before, pop in some quality carbs such as leftover roast veggies, pack some fruit and rather than team it with a run of the mill high sugar energy drink, swap it out and go for Remedy Good Energy. The combination of green and black tea kombucha in the base of the drink, combined with green coffee bean and panax ginseng, without any added sugar will give you the lift you need AND has the added bonus of actually sustaining your energy and protecting your body from the effects of stress – definitely something for those in labour intensive jobs like yours! Good Energy has just joined the Remedy family with three delicious flavours for you to choose from – Kakadu Plum, Coffee and and Blackberry.

Students we know late nights of partying and study means you need optimal nutrition throughout the day. Whilst a quick, take away, fast food lunch might seem like the easiest choice, it’s time to get some food planning in with your study plan. Your best option here for high quality nutrition to sustain your energy for both study and social life is to swap take out foods and sugar laden drinks for some home cooked leftovers from the night before. Try simple, veggie rich dishes like stir fries, curries, frittata which don’t break the bank either, and take your nutrition and health to the next level by teaming it with a Remedy Kombucha. There are now nine different flavours of Remedy booch to choose from, so you’re totally spoilt for choice. Know that when you do pick up any of Remedy’s delish kombucha that you’re feeding your gut an abundance of beneficial bacteria to support immunity, digestive health, energy and brain function too.

Working hard to achieve your career goals but absolutely hanging for 1pm to take a breather and recharge for the afternoon? Time to think about the food and drinks in your lunch (in the park, obvs, definitely not at your desk…hint…) that will tick the boxes for balanced nutrition and boost your mental function for the rest of the day. Try making a swap from a grab 'n' go, scoff and stare at social media/emails whilst at your desk scenario to a lunch that will deliver energy and sustenance. Move over dirty chicken burrito, we’re boosting that lunch time office wrap with some delicious nutritious edge. Grab ingredients from home or the local market such as silverbeet, lentils, chickpeas, lemon, avocado, fresh herbs, feta, dukkah, juicy tomatoes, spring onion, chop them altogether, wrap them up in the big green silverbeet leaves, serve it up with one of Remedy’s insanely delicious Switchel flavours including Tropical, Blood Orange or Finger Lime and head out to get some Vitamin D on your lunch break in the sun. Remedy’s Switchel range made on a base of apple cider vinegar and ginger is the perfect pairing for lunches like these. Switchel keeps you hydrated and with the combination of apple cider vinegar and ginger helps reduce inflammation in the body during times of stress and no doubt we could all do with a little extra help reducing the load of stress in our lives at times right?

Parents, how busy life is for you chasing the small folk, avoiding headaches with teens, and we know how the days and weeks fly by with the crazy schedule of managing family, work and a smidgen of time for you. Sometimes the days go by and you wonder when or IF you actually ate lunch? The crusts from the kids' sandwiches don’t count for quality nutrition sorry!!! So let’s start with foundations and a bit of routine around it and then go from there. Stock up your fridge with some Remedy Coconut Water Kefir and get into the habit of making yourself a quick salad in the morning as you pop the kids lunches together, maybe if you’ve time boil a few eggs to enjoy for a couple of days with your salads to complete the meal. Feel confident that you’re fuelling your gut with an abundance of natural kefir probiotics from Remedy’s Coconut Water Kefir and hydrating yourself at the same time. Not to mention, just enjoying a little moment reserved for you to nourish and recharge. Remember to take care of your family’s health you have to take care of yours too!

This post originally appeared on Remedy Nutritionist Jacqueline Alwill's Brown Paper Bag blog.

Make mine a mocktail

Feel like a fancy drink but not keen on getting boozy? No worries. Allow us to introduce you to the Doozy Hughesy named in honour of Remedy lover Dave Hughes!

Read on for our instructions to recreate it yourself at home.

INGREDIENTS

  • 100ml Remedy Kombucha – we recommend Original, but any flavour will work its own magic!
  • 50ml orange juice (we recommend freshly squeezed!)
  • Fresh thyme
  • Blueberries (fresh or frozen!)

METHOD

  • Take a champagne glass
  • Fill with around 100ml Remedy Kombucha
  • Top with orange juice
  • Garnish with a sprig or two of thyme and a few blueberries
  • Sip and smile!

Thyme & Blueberry Kombucha Mocktail

Just because you're avoiding booze doesn't mean you have to miss out on the fun when it comes to fancy drinks, right?

Whether you're feb-fasting for a short time, prefer to avoid alcohol altogether, or just feel like enjoying a booze-free bevvie, we reckon a kombucha mocktail is the perfect remedy (see what we did there?).

This lovely concoction - adapted from a recipe by The Core Health - ups the fancy factor big time by featuring flavoured ice cubes and a homemade compote. We guarantee you won't feel like you're missing out one bit.

YOU'LL NEED:

    • 4-5 thyme sprigs (1 tablespoon leaves removed)
    • 1 cup blueberries
    • 750ml bottle Remedy Kombucha Original
    • 1.5 cups organic frozen or fresh blueberries
    • 2 tbs water
    • 1 tsp lemon juice
    • 1 tsp cinnamon
    • 1 tsp maple syrup  (optional)
    • 2 tbsp chia seeds
       

HOW TO MAKE IT:

    1. Make ice cubes by place 2-3 lavender leaves and 2-3 blueberries in the holes of an empty ice cube tray, cover with filtered water and place in the freezer to set over night.
    2. To make the blueberry compote combine 1.5 cups of frozen or fresh blueberries with all other ingredients into a small saucepan over a simmering heat.
    3. Once the berries have been cooked through and stewed for around 5-6 minutes remove from the heat and mash with a fork, allow to cool slightly before stirring in the chia seeds, sit.
    4. To assemble, add in the ice cubes, a few fresh blueberries plus a lashing of the compote, your spirit of choosing, then top with Remedy Kombucha.



 

Recipe and images by Samantha Flook, The Core Health.

Roast Cherry Ripple Semifreddo

One of the perks of having the lovely Jacqueline Alwill from The Brown Paper Bag on board as our Remedy Nutritionist is an inside line to her AH-FREAKIN-MAZING whole food recipes.

We were obviously beyond excited when she was inspired by the launch of our new Cherry Plum kombucha to create a delicious, refined-sugar-free sweet treat that celebrates cherry in all its glory.

This recipe was originally posted on The Brown Paper Bag. Pop over there for stacks of delicious recipes and advice on all things real healthy food and nutrition. Over to you, Jacq...

"Remedy’s Cherry Plum Kombucha is deliciously sweet without being too much so, and on these hot summer days the perfect accompaniment for an icy treat – enter ROAST CHERRY RIPPLE SEMI FREDDO – enjoy!"

Ingredients

  • 1 cup Greek yoghurt
  • 1 cup ricotta
  • 1/2 cup full cream milk
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 180g cherries, seeded and halved

 

Method

  • Preheat oven to 180C and line a baking tray with greaseproof paper.
  • Place cherries on tray, drizzle with 2 tablespoons honey and place in oven to cook for 30 minutes.
  • Once cherries are cooked, remove from oven and allow to cool.
  • Make the ice cream by placing greek yoghurt, ricotta, full cream milk, honey and vanilla in a large mixing bowl and whisk together well.
  • Pour half the ice cream into a 1L container, swirl through half the cherries and repeat.
  • Wrap with glad wrap and place in freezer to set over night.
  • Remove and allow to thaw slightly before serving.
  • To serve either flip out of tin and slice or scoop and serve with roast stone fruit.


Serves 6 - 8

Banner image by Jacqueline Alwill for The Brown Paper Bag.

Time for a tipple: Remedy Aperol Spritz

Let's be real. Many of us don't mind a tipple or two, especially at the end of a long week.

We figure if you're going to be enjoying some booze, you may as well go all out and make it a quality drink. Enter our Remedy Kombucha cocktail recipes: a little naughty and a whole lotta nice.

To kick things off, we've got an Italian classic with a twist: the Remedy Aperol Spritz. Keep on scrollin' for the full recipe.



 

INGREDIENTS

    • 45 ml Aperol
    • 80 ml Prosecco
    • 80ml Remedy Kombucha Apple Crisp
    • Slice of orange

 

METHOD

  1. Pour Aperol into a wine glass and fill with ice
  2. Top with prosecco and Remedy Kombucha Apple Crisp
  3. Garnish with slice of orange and a straw


 
FINITO! Saluti!  Adoriamo il tuo budella!... that means "Cheers! We love ya guts!" in Italian... kinda ;)

Props to Leroy from Lulu White for the recipe!

Footy stars crack open a kombucha

We all know that the days of professional footy players cracking open a beer in the change rooms straight after every game are long gone. But did you know that many players are now cracking open a kombucha? That's right, some of your favourite footy players are also some of Remedy's biggest fans, thanks to the supporting role kombucha plays in boosting natural energy, gut health, recovery and overall wellbeing.

This year, Remedy Kombucha is proud to be an official partner of the North Melbourne Football Club, keeping their club room fridge stocked to the brim with our delicious, healthy, I Quit Sugar approved kombucha.

Robbie Tarrant Remedy Robbie Tarrant Remedy
Luke McDonald Remedy Luke McDonald Remedy
Mo Hope Remedy Mo Hope Remedy

Pictured above L-R: North Melbourne Vice-Captain, Robbie Tarrant;  Collingwood AFLW Marquee Player, Moana Hope; North Melbourne player, Luke McDonald.

It's not just the boys getting in on the kombucha craze. We are also a proud official supporter of AFL Womens star, Moana Hope, who appreciates Remedy for its goodness but also tells us she just loves the taste! We love Mo's approach and attitude. It's somehow both real and relatable and inspirational all at once. She is all about showing that that footy is for everyone, and we're stoked to have her on board to help spread the message that kombucha is for everyone too.

So what is about kombucha that has footy clubs and their players so excited? Rather banging on about it more ourselves, we asked a couple of AFL experts on football player health and wellbeing.

Jona Segal, Dietitian and Strength & Conditioning Coach North Melbourne Football Club says Remedy Kombucha is part of North Melbourne's holistic approach to improving their players general health and wellbeing through diet and an increasing focus on gut health.

"The fact that Remedy naturally contains no sugar was really important. It’s increasingly clear that even if you can burn off sugar, too much of it can have other negative health impacts," says Jona.

"I also believe kombucha is an excellent addition to our players’ diets because it contains live cultures and organic acids that can aid digestion and help the body absorb minerals.

"Remedy is also a great source of antioxidants and has excellent anti-inflammatory properties."

Thanks guys. We love ya guts!