Portobello Mushroom Omelet

Portobello Mushroom Omelet Recipe5 eggs, beaten
12 large portobello mushroom slices
1 package mixed mushrooms
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
1 tablespoon hot sauce (to taste)
Salt and pepper to taste
Organic pico de gallo salsa – optional
Olive oil for cooking

Rinse the peppers and mushrooms thoroughly. Coat a hot cast iron skillet with olive oil. First layer the Portobello mushrooms along the pan in even rows. Layer the other mushrooms around them evenly. Cook in place until the mushrooms become tender. Add diced peppers, hot sauce, salsa, salt and pepper. Cook for a few minutes until the peppers begin to soften. Add the eggs evenly over the mushrooms and peppers, season, and cover until the eggs have cooked. Cut into sections and serve upside down with the portobellos on top. Serves 4.

Continuous Kombucha Brewing

Continuous KombuchaAfter the success of the first kombucha brew, I decided that it would make sense to brew the kombucha continuously. This basically means that you have a larger batch going in a container with a spigot so the drink can be removed without disturbing the scoby. I decided to use the Anchor Hocking 2 gallon Heritage Hill jar (mostly because I like how it looks). So far it is working quite well with no leaks and the plastic spigot won’t react with the kombucha. I made sure to clean the container thoroughly and rinse the inside with a vinegar-water solution before adding the kombucha mix.

Ingredients for 2 gallon setup:

28 cups water
2 cups starter tea left over from last batch
2 cups sugar (I used coconut palm sugar)
16 tea bags (I used organic green tea)

Be sure when adding the first batch of tea to your container, don’t add hot water directly as it could cause the glass to break. You could add 10 or so cups of cold water or tea to the container first before adding the warmer tea to help ease the temperature change. Allow the tea to cool to a much more lukewarm temperature before adding your scoby as the hot water won’t be good for the scoby either. When adding replacement liquid for later batches, make sure the sugar-tea mix has cooled to room temperature before pouring over the scoby.

While some people will continuously take the kombucha directly from the container at varying times throughout the fermentation process, I plan to remove what I intend to drink during the 2 week fermentation process and leave the rest in the jar. Even though I used palm sugar in place of white sugar, I still don’t want to add any extra sugar into my system than necessary.

Visit http://www.culturesforhealth.com/kombucha-continuous-brewing-system for additional continuous kombucha brewing tips and recipes for other sized batches.

Stuffed Peppers – Vegan & Gluten Free

Vegan Stuffed Pepper Recipe2 large organic red peppers
1 package mixed mushrooms
1 package shiitake mushrooms
1 cup cooked quinoa
1 cup organic pico de gallo salsa
Salt and pepper to taste

Wash the peppers and slice along their natural grooves to form cups. Remove any seeds (save and dry for your garden) and set aside. Place the mushrooms into a skillet coated with coconut or olive oil and cook well. Add in the quinoa and salsa and cook until warm. Mix all the stuffing ingredients well and stuff into the peppers. Serves 2.