Slideshow

Tag: @kombuchagirl

  • More Energy, Lose Weight, More Fun Anyone?

    I know it's hard to lose weight.  Everything is stacked against you.  There's not enough time to exercise or prepare fresh meals.  Everything is go, go, go.  I get it.  You are just trying to get by each day.  But let's say you could control more of what you buy and eat.  How do you think that would make you feel?

    If you just eliminate these 3 things for the next 30 days, you will lose weight, have more energy, sleep like a baby, feel less bloated, less inflammed, etc.  I have been living this way for many years and I feel like a vibrant 20 year old.   I am never tired during the day, am happy, love what I do, have enough energy to exercise (1 to 2 hours a day, 5 to 6 times a week) and get a deep 7 1/2 - 8 hrs. sleep virtually every night.  YOU can have this too!

    Here we go:      NO SUGAR (Including fruit except for an organic apple or berries just after a meal)  

                               NO STARCHES (Including gluten [breads, pasta, soy], rice, corn, potatoes, yams, squash)

                               NO ALCOHOL (Sorry wine lovers)

    All of these 3 things convert to sugar.  Sugar in this form is your enemy.  Don't worry, your body will convert protein, complex carbohydrates and fats into glucose (sugar) for fuel.  You will not be glucose depleted.  Your energy will be sustained at a constant level throughout the day.  Forget those afternoon naps or needing to pump yourself up with energy bars or drinks.  You won't need those anymore.

    It's so simply yet people tell themselves that they CAN'T do it.  You'd be surprised.  It's a conscious choice.  Look at it this way ..... if it doesn't work for you after 30 days then go back to your old habits.  However, if you do like the results, you will make it a way of life.   That's what happend to me.

    By The Way - I do see a Naturopath in the San Diego area named David J. Getoff (www.naturopath4you.com / 619-441-8700).  I see him every 3 months for the past 10 years and pay him to keep me healthy.  Not only does he have a private practice but also lectures MD's and PhD's on nutrition and supplements and teaches at the Price Pottenger Nutrition Foundation in Lemon Grove.  [This is a great place to learn about nutrition, supplements, bodycare & household products, etc. and the cost is minimal.  Check out www.PPNF.org for upcoming classes.  There is so much good information that I keep retaking the 6-week course.  Maybe I will see you there!]

    On David's website there is a 30-day "Diet" - http://www.naturopath4you.com/21DayDiet.htm that goes into more detail.  I practice this on a daily basis and have been for the past 8 years.  I think you will find that you will never want to go back to your old eating habits again because IT FEELS SO GOOD TO BE HEALTHY!  

  • Anne’s Kombucha : Cranberry Lime

     

    Anne’s Cranberry Lime Kombucha

    Have you ever heard of kombucha?

    Note: If you have ever purchased kombucha, you would have noticed that you grabbed it from the refrigerated section. Thus, I strongly suggest that you serve and drink it cold as well. Also, there will be some residue on the bottom, so do shake gently. Tilt the bottle a full 180 degrees vertically 4 times, alternating once you see the residue sink to the other side. Think about the times when you were young playing with those snow globes.

    Smell: Upon bringing the my tasting cup towards my nose, the scent is a sweet sour. I’m reminded of the asian plum drinks that are found at local stores. I’m tempted to start pair this drink with shabu shabu or hot pot.

    Taste: Sour as my nose suggested yet not over powering. My taste buds could pick up hints of cranberry and barely lime. Well done here Anne.

    Texture: Smooth, even with the substrates within floating around; we’re talking about 1 billion organisms here. The acid produces a sensation like that of soda, after swallowing. Imagine a light fizz on your tongue and throat, less pronounced than that of carbonated water.

    Cranberry Lime Kombucha

    The sourness is a result of the fermentation using what Anne describes as “SCOBY” which is an acronym for Symbiotic Culture Of friendly Bacteria and Yeast.  The culture metabolizes the nutrients and sugars found within the brewed tea. The result is a lightly sparkling, sweet/sour drink that contains enzymes and billions of probioitics. These micro-organisms ultimately support digestion and metabolism, and boosts the immune system as well as the body’s energy level.

    Cranberry Lime Kombucha

    Anne’s Cranberry Lime Kombucha is made by hand with the finest organic ingredients and flower essences as shown in this picture above. Notice how every ingredient is organic. If this drink was made using sugar instead of cane juice, the final product would not have been the same.

     

     

  • What Is Kombucha??

    Kombucha

     

    The Kombucha mushroom, a fermented yeast enzyme tea, is thought to originate in Asia during the Chinese Tsin dynasty in 212 BC.  This Eastern Tea was referred to as the Remedy for Immortality or the tea of Immortality.  With the extension of trade routes it spread to India and Russia through travelers and traders.  Kombucha resurfaced in Japan between the Wars after a Japanese visitor to Kargasok (Russia) found this fermented tea drink responsible for their astonishing health, longevity and well-being.  A Korean physician may have introduced it to Japan by the name of Kombu around 415 AD.

     

    Kombucha

     

     

    Today the tea – once routinely used by Samurai – is widely used again in Japan.  Kombucha appeared in Germany about the turn of the century from Russia.  The fermented tea drink became quite popular across Europe until World War II with the shortage of tea and sugar.  For hundreds of years a tea has been made from Chaga (a birch-tree mushroom) by the Russian peasants of the Alexandrov district near Moscow to cure cancer.  There is speculation that the Kombucha mushroom is related to the Birch-tree mushroom.   People in Russia have a long tradition of using a healing tea called “Tea Kvass” made from a “Japanese Mushroom”.  From Russia it spread to Prussia, Poland, Germany and Denmark. Today it is known and consumed around the world for its extraordinary health benefits.

     

     

    Kombucha

     

     

    Anne’s Kombucha is a raw, freshly brewed, naturally effervescent fermented probiotic drink made by hand from sweet tea and a Kombucha culture known as a “Scoby” (Symbiotic Culture Of friendly Bacteria and Yeast).  The culture is alive and is a co-dependent blend of healthy bacteria, yeasts and other microorganisms.  Scoby is also referred to as a culture, mother, and baby.  Although there is little published research on Kombucha, the fact that it is still here today after 2000 years is a testimonial in itself and that millions of people throughout the world have found it to have great value for it’s amazing health benefits.

     

    Check out Anne's Kombucha drinks at www.anneskombucha.com.

     

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