Green Goddess Kombucha Recipes
GREEN GODDESS KOMBUCHA
Packed with moringa oleifera, spinach, and kiwi, this Green Goddess Kombucha is packed with nutrients and probiotics to fuel your day!
Provided by Sarah Bond
Categories Flavors
Number Of Ingredients 5
Steps:
- Blend: Puree the kiwi and spinach with a splash of the kombucha until smooth.
- Bottle: Evenly distribute the puree into fermentation bottles. Add in your moringa oleifera and diced ginger, then pour in kombucha, leaving 1 to 2 inches free at the top
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Chill in the fridge before serving, optionally straining out the fibers. Can be stored in the fridge, tightly sealed, for several weeks.
Nutrition Facts : Calories 40 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup (depending on fermentation length), Sodium 13 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
KOMBUCHA TALKIN' ABOUT?
Steps:
- In a shaker, muddle the mint leaves with the pineapple juice. Add the vodka and agave. Add 1 ice cube to the shaker, cover and shake.
- Strain into a tall glass filled with large ice cubes. Garnish with the mint sprig and lemon wheel. Top with a float of kombucha.
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