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Kombucha Berry Jam

You've tried kombucha cocktails, you've maybe tried kombucha icy poles, but have you ever tried kombucha JAM?! Remedy nutritionist Jacqueline Alwill has whipped up a delicious and simple recipe, perfect for slathering onto warm, buttered Hot Cross Buns or crusty, toasted sourdough. We can't praise this recipe enough!


Kombucha Berry Jam

Makes 1 x 400ml jar

Gluten free, Dairy free, Vegan

Ingredients

  • 2 cups (300g frozen weight) mixed frozen berries

  • 3 tbsp chia seeds
  • 1/2 cup (125ml) Remedy Kombucha Raspberry Lemonade
  • 2 tsp (10ml) vanilla extract


Method

Defrost berries in a bowl until soft. 

Pour Remedy Kombucha Raspberry Lemonade into a measuring cup and allow the fizz to settle slightly. 

Add all ingredients to a blender and blitz to combine.

Pour into a jar, seal, and set in the fridge overnight. 


Easter Bunny Cookies

Just in time for Easter, Remedy nutritionist Jacqueline Alwill has made the perfect recipe for delicious carrot and chocolate cookies. A healthy and delicious alternative to traditional Easter treats!


Chocolate & Carrot Easter Bunny Cookies

Makes 14-16 cookies
Gluten free, dairy free

Ingredients

  • 4 tbsp (80ml) extra virgin olive oil

  • 1 free range egg
  • 2 tbsp (40ml) maple syrup
  • 1 tsp (5ml) vanilla essence
  • 1/2-1 tsp ground cinnamon
  • 1 medium (90g) carrot, grated
  • 1/2 cup (95g) dark chocolate, roughly chopped
  • 2 cups (230g) almond meal


Method

Heat oven to 170°C and line a large baking tray with greaseproof paper.

Add olive oil, egg, maple syrup, vanilla and cinnamon to a mixing bowl and whisk to combine.

Add carrot, dark chocolate and almond meal. Mix until a dough forms. 

Measure 1 1/2 tbsp of dough onto tray, roll, then gently press down with the back of a fork or your fingers. 

Place in the oven to bake for 18-20 minutes or until lightly golden. 

Allow to cool completely on the tray. Store in an air-tight container in the fridge for up to 1 week. 


What to expect the first time you drink kombucha

You’re not alone if you think it sounds weird

Words by Melissa Shedden


If you haven't plunged into the puckery depths of kombucha, you probably will soon, especially if you’re feeling bleurgh about your health. Or just darn thirsty.

As part of my own perpetual quest to find a wellness tonic for everything that ails me, I now look back with rose-tinted glasses on my first time, like it was yesterday (and much more affectionately than my first squirmy kiss with Kelvin White on the school basketball court, but that’s a whole other story.) I fondly remember my virgin sip of this cloudy liquid as the taste equivalent of tiny fairies tap dancing on my tongue.

It was otherworldly. Like nothing I’d experienced before. At first, I wasn’t sure. But it quickly grew on me. You know why? Kombucha tastes like health. But not a hold-your-nose-close-your-eyes-and-down-it health taste, because heck I’ve tried plenty of those as a health journalist over the years.


Kombucha: an acquired taste

That was more than a decade ago when kombucha caused your face to go Jim Carrey and by that I mean physically respond to the initial teeth-thrumming taste. Now it’s best described as exhilaratingly tangy and tart fruity flavour infusion (which explains why there’s so many tasty flavours to choose from). Sipping on one feels like a power nap in drink form – all sorts of refreshing.

You see, the collective understanding that not all bacteria are evil and that many are in fact, good and necessary to human health, have since made live cultured products as alluring as that fresh-out-of-the-oven Subway cookie scent. Yep, these days you can barely order a latte without bumping into something cultured, or otherwise funky – in a good way.


Kombucha's origins – like almost everything about the drink – are a little Harold Holt-esque – a combination of myth and mystery. It’s been around for about 2000 years and made its way to us from China through Russia and Eastern Europe – but the middle class hipsters made it famous in the last decade when it got brewed commercially. We salute you beard-oiled friends.

 

Kombucha for beginners

The carbonated drink with live micro-organisms is made when tea, raw organic sugar and water are left to ferment with SCOBY, an acronym, that stands for symbiotic culture of bacteria and yeast. (Google warning: If you've never looked at a picture of SCOBY, the slimy beige blob is reminiscent of a jellyfish from the depths of unchartered waters. You know you want hit search, stat.)

Sounds funky, but the outcome is good, so let’s press on. The fermentation process makes the drink naturally fizzy as well, and then different flavours are added. Remedy, made famous by the ‘I Quit Sugar recommends’ tick, makes the real deal no sugar stuff straight out of Melbourne. (Side note: During their 30-day long aged brewing process, all of the key starter ingredient sugar is converted into organic acids leaving no sugar.) Think passionfruit and mango, raspberry lemonade, ginger and lemon and their newest creation, wild berry, a great gateaway booch that I wish I had when I first began my dalliance with the drink. 

 

Great expectations

So what should you expect the first time you pop the top and suck one down?

My advice? Start with Remedy Kombucha Wild Berry – the jammy mouthfeel of a warm summer’s day. Give it a good sniff, then pretend you’re at a bougie restaurant and somehow you’ve ended up being anointed by the sommelier as the wine tester and consider it for a moment. Take that opening sip. Let it linger. Smack it between your lips and swoosh it to the back of your throat. Trust me, your expression will change more times than a cat meme – and rapidly – and I guarantee you’ll go back for more.

As for the health benefits, Remedy Kombucha is teeming with live cultures, organic acids and antioxidants (AKA the really good stuff). If you’re thirsty and looking for a smug feeling alternative to soft drinks, booze and juice this summer - go wild on Remedy Kombucha.

 

 

Article first published on Body & Soul. 


We're shaking up fizzy drinks for good at Tesco!

Grab your CLUBCARD!!!

Our DAMN tasty Remedy Kombucha is now officially stocked in over 300 Tesco Superstores nationwide and online at tesco.com (WHOOP WHOOP).

You can finally tell that sugary pop to SOD OFF with a Remedy Kombucha at the checkout. Find us down the fizzy drink aisle at Tesco to pick up a multipack (4 x 330ml cans) in two thirsty Remedy Kombucha flavours - Apple Crisp and Raspberry Lemonade - or stock up online at Tesco here.

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