I was introduced to Kombucha tea during a 'lunch sprint' in WholeFoods, San Francisco. 2 mins to grab lunch and a drink and I figured I'd try something new: Kombucha. The effervescent contents of this peculiar brew came spewing out of the bottle within seconds of the first opening turn. NOTE TO SELF, when they say "DO NOT SHAKE" they mean it. 

Also a tad shocking was the tart, vinegar taste that met my parched mouth. Not quite the 'tea' I was expecting. Even more surprising was my sudden craving for another swig! Sugary, brewed tea fermented with a whole host of bacteria is something my body, and maybe yours, apparently wants and needs. Claims have been made toward a whole host of health benefits of Kombucha including better skin elasticity, increased energy, sharper eyesight, better joint mobility, improved sleep, even enhanced cancer recovery, though none of these statements have been proven. All I know for sure is that my body seems to find balance after a small dose of Kombucha, the taste is now pleasant and welcomed. 

I've since become quite addicted to Kombucha, even taking a class on home brewing...which can be quite the lesson in toxicology. Starting with a strong brewed black tea and plain white sugar, cooled and then placed with a SCOBY in a sealed jar for up to 14 Days. There's a slight alcohol content by the end of it, less than 0.05% not to mention 8 different types of acid that all benefit the flora of our gut. 

As with all good and bad bacteria, the delicate balance of bacteria, enzymes and yeast within the SCOBY (Symbiotic Culture of Bacteria and Yeast), can easily turn nasty if not handled with keen sanitation.  Keeping the brew free from contamination is of concern to home brewers, a bad batch can be quite upsetting to ones tummy!

This SCOBY is like a big, thick, leathery mat that takes the shape of the container its in. It feels and looks like a huge piece of Calamari. Is this sounding appetizing yet? I never thought I'd say it but I'm really proud of my SCOBY. In fact, I have what's called a SCOBY Hotel, layer upon layer of 'baby SCOBYs' that grow each time a new batch is brewed. 

Give it a try! You never know, you may learn to love it too.

For more information check out this great article by Meredith Melnick of Huffington Post: Kombucha Tea; Is it Healthy? 

This unusual, yet beautiful nut was an ancient Incan staple, only rediscovered in 2005! It packs a huge nutritional punch!  Sacha Inchi contains all the essential fatty acids , including a super-high concentration of omega-3s. (Studies have shown that Omega-3s help promote heart and joint health, stronger  bones, better memory, and mood health, while promoting a strong immune system.) Aren't you glad they found it again??

It’s a great alternative to fish oil, not only because it doesn’t have an unpleasantly strong smell or taste but because of it's sustainability and the fact that in the mountains of Peru, where it grows, they use indigenous agricultural methods that maintain the soils micro-organisms.  Sacha Inchi is naturally rich in protein and fiber, so it’s a strong appetite controller—nature’s diet. Then it goes a step further by helping to speed your metabolism, so you burn those fewer calories you’ve consumed more efficiently and rapidly. Sacha Inchi is easy to digest, then fully absorbed by your body, so it all goes to work right away too.