All Your Kombucha Questions Answered

All the cool kids are drinking kombucha now, but the rest of the world has been on trend for a couple thousand years already. If you’re new to the home-brewed ‘booch game and want to dabble in some DIY, you’re gonna have a ton of questions about methods and looks and smells and tastes. Below, I try to answer all of them for you and share my way of doing things.

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jackfruit chili verde

I’m not vegan, but I lean towards eating that way most of the time, and part of my experiments with making plant-based swaps in my favorite meals has brought jackfruit to my plate. I’ve seen it used as pulled “pork” and have had it smothered in BBQ sauce on a salad at Veggie Galaxy, but I had never tried it at home, so I ventured to the Super 88 Market and got myself a few cans to play around with.

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sweet potato noodles with mushrooms + crispy kale

You don’t realize how much bang you can get for your buck until you get a spiralizer. Who knew there were so many noodles hiding inside of a regular sweet potato? Whereas we’re used to sitting down to a baked potato and devouring the whole thing in one sitting (nothing wrong with that), spiralizing really stretches out your ingredients, especially when you can add a few more vegetables in the mix to make it more exciting.

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Pumpkin Pie Balls

‘Tis the season for pumpkin spice! Cinnamon, ginger, clove, nutmeg, allspice – these are the reigning flavors of fall and if you want to satisfy your sweet tooth well before Thanksgiving rolls around, these Pumpkin Pie Balls are a delicious, all-natural way to get your fix.

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Apricot Granola Bars

Here’s a recipe I made for the 10-Day Energy-Boosting Meal Plan that got cut—not because it wasn’t delicious, but because it didn’t align with the goal of making meal prep a breeze. These apricot bars do take  a good chunk of inactive time, but prepping them is actually pretty quick, so if you plan on spending a rainy day at home, these are perfect for tossing in the oven while you get cozy on the couch with some tea.

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stress-relieving chocolate cherry smoothie

Cherry season is the best season! They’re currently on sale for less than $2/lb (from $5/lb) so after seeing that I got so excited I blacked out and bought 7 lbs. My blood is the juice of cherries.

Other than snacking on them plain, I like to have them with coconut yogurt, make a quick chia jam (you can use that recipe for any berry), dip them in raw chocolate and freeze them for when my sweet tooth needs a hit, and, of course, freeze them for smoothies!

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asparagus soup

The weather here in Boston has been so gloomy every day and not spring-like at all, but luckily our vegetables know what time it is. In my neighborhood, the Fenway CDC has a Fair Foods program offering fresh vegetables for $2 per bag twice a month, regardless of income level, and the last one was filled with more fresh, crisp asparagus than I knew what to do with!

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