Recipes

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 Apple Crisp. 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 Apple Crisp 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

Helpful 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 get it active, 4 — 8 hours
  2. Make the levain. Combine your starter, flour and Remedy Kombucha Apple Crisp in a medium bowl. Mix it 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 Apple Crisp set aside for this stage, and then mix until smooth, add the remaining Remedy Kombucha Apple Crisp 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! 

Brought to you by Remedy team member & top-notch chef Nik Gray

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. 

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. 

How to pack a cheap, healthy lunch for college

Sorry to say guys but your eight weeks of summer lovin’ are OVER!

It’s OK though, Remedy’s here to help you get ready with some great ideas to liven up your snackage and lunches because it’s BTS!

Here’s some cheap ‘n’ easy ideas that’ll get you through, give your gut a boost AND save you some pennies.

Chickpea Salad

Canned chickpeas, lentils or black beans make for a healthy, fibre packed, sustaining salad. Try heating a drained can of chickpeas with teaspoon of curry powder, cool and mix with chopped bell pepper, celery, dates and red onion and cilantro for a spicy, tangy twist.

Pesto Pasta Salad

Grab a spoonful of jarred pesto (basil or sundried tomato) and mix through some leftover cold pasta (if you’re going gluten free try spelt or pulse pasta). Got a bit more dough to spend? Get fancy and throw in some fresh mozzarella, cherry tomatoes and olives. Bonus points for this little lunch because cooled pasta contains resistant starch. Resistant starch is key to supporting a healthy gut as it acts as a source of food for the 'good bacteria' in the large bowel, fuelling their growth and activity which is all good for supporting a healthy gut microbiome.

Asian Inspired Noodle Salad

Try a simple salad using cooked and cooled soba noodles (go for buckwheat for a nutty flavour) and whatever veg you have in the fridge. Whip up a dressing with lime juice, soy sauce and sesame oil adding in carrots, cabbage, spring onion, edamame, red peppers and cucumber for colour, fibre and all of the vitamins! Cold noodles = you guessed it – resistant starch!

Potato Salad

Want something comforting and filling? Try a homemade potato salad. Use leftover roasted or boiled potatoes and mix with yoghurt, dill pickles (live cultures ahoy!), hardboiled eggs for a protein hit, Dijon mustard, green onions and celery for crunch. (Cold potatoes = resistant starch!) A pre AND probiotic potato salad.

What about snacks 'n' sides? Not all are created equal!

Fruit

Aim for fresh over dried. Dried fruit sticky and high in sugar so best as a ‘sometimes’ food. Avoid dried fruit bars and fruit straps or fruit leathers which are very high in sugar, low in fibre and can stick to teeth.

Vegetables

Crunchy veggie sticks like carrot, celery, cucumber and peppers are all winners as are cherry tomatoes. Steer clear of chips or crisps.

Dips

Hummus, tzatziki and guacamole are all great options for the lunchbox with veggies or crackers.

Live cultured foods like yoghurt and kombucha

Incorporate live cultured foods into your everyday diet to give your gut health the TLC it deserves. But make sure you read your labels! Fruit yoghurts can pack a punch in terms of sugar content as can some brands of kombucha. All Remedy drinks contain no sugar, naturally and come in handy 250ml cans which are perfect for on the go.

So there you have it - some quick, easy and cost effective ways to incorporate gut boosting foods into your lunches.

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!