Kombucha, for those of you not familiar with it, is a lightly carbonated fermented green tea, a real health tonic and absolutely delicious!
It’s an adaptagen, not a cure all, and brings the body back into balance or homeostasis, which benefits the entire body, rather than a specific organ or system.
Kombucha gradually detoxifies the body so the immune system can function optimally. Think of it as a filter cleaner, where the filter is your liver!
It contains a myriad of beneficial compounds including organic acids, antioxidants, vitamins, probiotics including many strains of beneficial bacteria and yeasts.
Here are some of the ways that regular kombucha drinking can improve your health!
That’s a pretty impressive list for a delicious sparkling drink you can make yourself at home.
If you want to join me on any of my Fermented Drinks Workshops to learn how to do Kombucha, Kefir and other drinks, just click here
I adapted this recipe from Italian minestrone so it has the same base flavours of tomato, onion and garlic. I decided to replace the white pasta with much healthier brown rice which makes the soup gluten free and the addition of some beans adds fibre, protein and minerals and really makes this a complete meal in a bowl!
You can add whatever veggies you have to ring the changes but peppers, green beans, carrots, leeks, courgettes, frozen peas and finely shredded greens of some sort all work really well and add loads of antioxidants, minerals and vitamins, strengthening literally every body system.
It's still wild garlic season so I am making the most of it by adding it to as many dishes as I can.
It's delicious, highly nutritious and it's free so get yourself out to your nearest woodland and let your nose guide you to swathes of gorgeous wild garlic!
Any beans work, flageolet, cannelini, haricot, butter beans are all great.
I am a big fan of nutritional yeast flakes so add a couple of tablespoons to your soup or sprinkle some on as a garnish. They add great flavour, loads of minerals and vitamins and make the soup lovely and creamy!
So without further ado, here is the recipe, I hope you enjoy it....!
VEGAN RICE AND BEAN SOUP WITH WILD GARLIC
Wild Garlic Kimchi
This is a great way to preserve all the lovely wild garlic. You can make it as hot as you like by adding more chilli flakes. The Korean chilli flakes are called gochugaru, they also come in powder form and are very hot! I am a chilli wimp and can't deal with spicy food at all so I only add one tablespoon of chilli flakes! I was advising my lovely friend Sumayya Usmani on some ferments for an event she is organising, so Iet her decide how spicy she wanted it! It was way spicier than I could eat but she is an expert with spices and the joy of making your own is you can adjust flavourings and spices to suit your taste!
This is a fast ferment, around 7 days, so not too long before you can eat it!
🍃 Health educator🍃