Blog

What Even Are Organic Acids?

"

What the heck are organic acids?

Shakin' up the fizzy drinks industry for good is what we do best at Remedy! The way we do this is by brewing drinks the ol' school way, following age-old fermenting traditions with all the naturally occurring benefits of live cultures and organic acids in our brews. But, what the heck are organic acids?

Don't fret. Many people don't know what organic acids are or have even heard of them before.

What are organic acids?

When brewin' Remedy, it’s not just magic that leads to a delicious drink with no sugar naturally, but fermentation science! You see, the live culture is what consumes all the sugar, but in the process it doesn’t just disappear, it gets converted into healthy organic acids, also known as short-chain fatty acids, the very same kind produced by our own gut bacteria to aid important body processes.

Organic acids can potentially help to:

  • Provide an energy source for the good bacteria in your gut
  • Regulate appetite
  • Stabilise blood sugar levels
  • Regulate cholesterol
  • Prevent overgrowth of bad bugs in your gut.  

What organic acids will you find in a Remedy Kombucha?

In every 330ml of Remedy Kombucha, you will enjoy 0.7g of naturally occurring organic acid.

How can you tell if your kombucha is chock-full of organic acids?

First of all, taste. The organic acid is what gives Remedy bevvies that subtle tang and good-for-you-but-still-so-damn-tasty flavour. Watch out for any kombucha or other drink that claims to be fermented without some tang - that's how you know they're brewin' the old school way, and you're gettin' the goodness of organic acids.

"

What are Tea Polyphenols and Why Should I Care?

What are tea polyphenols and why should I care?

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

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

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

How many tea polyphenols does a Remedy Kombucha contain?

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


Are all teas polyphenols equal?

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

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

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


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

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

Miso Roast Potatoes with Wasabi Guacamole

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

MISO ROAST POTATOES WITH WASABI GUACAMOLE

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

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

MISO GLAZE:

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



WASABI GUACAMOLE:

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

METHOD

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

Easter Bunny Bread by Jacqueline Alwill

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

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

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition

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

www.brownpaperbag.com.au

Instagram @brownpapernutrition

Facebook @brownpapernutrition