Day 17 Grateful in April

I am sooooo loving the 2012 #GratefulinApril campaign! It has motivated me beyond belief to remember to express my gratitude daily. A simple thing, yet so very very powerful. I’ve got a lot to learn about filming, but do you know what? I’ve decided to just get over myself and  practice, practice, practice!

So yep, the lighting in this clip isn’t the best, and the angles aren’t perfect – so what! I’m done with perfectionism – it just doesn’t fit me anymore.

Practice expressing gratitude, practice filming, practice saying I’m sorry, practice the art of receiving… and so on!

Jack fruit and turmeric Kombucha

This is my second round at brewing Kombucha for health reason. To get some amazing recipes, ideas and insights be sure to check out Hannah Crum and discover a whole new world of KT (kombucha tea). Well known for it’s probiotic properties, I’ve been experimenting with flavours in the 2nd fermentation stage. This was an all time favourite flavour until I discovered vanilla beans.

To 1 litre fresh brewed and fermented Kombucha add

• 4 pieces of finely sliced fresh jack fruit.
• 1 small piece of fresh turmeric.

Seal and let sit for a couple of days. As an experienced brewer who has suffered a few explosions, I am mindful of the danger of 2nd ferment brewing, however if you look closely to this photo you will see little bubbles! Packed full of goodness I can’t get enough of this stuff! Enjoy

Turmeric and hibiscus Kombucha

This kicks like a mule and sharpens the taste buds! Similar in colour to the hibiscus and vanilla KT that I make this one is more spicy and tart.  I encourage you to check out Hannah Crum for recipes and research!

Well known for it’s probiotic properties, I’ve been experimenting with flavours in the 2nd fermentation stage.

To 1 litre fresh brewed and fermented Kombucha add

• 4 fresh picked hibiscus flowers
• 1 small piece of fresh turmeric (about the size of a thumb nail)

Seal and let sit for a couple of days. As an experienced brewer who has suffered a few explosions, I am mindful of the danger of 2nd ferment brewing and always take care to burp bottles as needed.

Hibiscus and vanilla Kombucha

This is my second round at brewing Kombucha for health reason. To get some amazing recipes, ideas and insights be sure to check out Hannah Crum and discover a whole new world of KT (kombucha tea). Well known for it’s probiotic properties, I’ve been experimenting with flavours in the 2nd fermentation stage. This is an all time favourite flavour !

To 1 litre fresh brewed and fermented Kombucha add

• 4 fresh picked hibiscus flowers
• 1/2 vanilla bean

Seal and let sit for a couple of days. As an experienced brewer who has suffered a few explosions, I am mindful of the danger of 2nd ferment brewing, however if you look closely to this photo you will see how jam packed the glass is with bubbles. Better than champagne and packed full of goodness I can’t get enough of this stuff.

Easy Polenta cake stack

I used prepared polenta for this recipe.

Ingredients

• washed salad greens
• cooked polenta slices
• 1 medium purple carrot
• 1 small pink lady apple
• 8 caper berries
• fresh basil

Method: 

Grill or pan cook polenta cakes until golden brown or heated through.

Peel purple carrot and grate.

Wash pink lady apple and grate with skin on.

Arrange salad greens, layering polenta, purple carrot and pink lady apple. Scatter caper berries around plate and top salad with fresh basil. Optional: drizzle with balsamic vinegar.

Enjoy!