MICROBIOME

Gut Check: 3 Essential Things to Understand About Gut Health

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ALIVE Root Beer Float
Desserts

ALIVE Root Beer Float

Add ALIVE Root Beer Float a large glass. Top with vanilla ice cream. Enjoy!
Living In Gratitude Doughnuts with Pumpkin Spice Sugar
Desserts

Living In Gratitude Doughnuts with Pumpkin Spice Sugar

Place kombucha, coconut crème, coconut oil, vanilla and lemon juice in a small bowl. Whisk until combined. Set Aside. In a large bowl, add flours, baking powder, salt, cardamom, and coconut palm sugar. Mix together. Add liquid ingredients to dry mixture. Stir until combined. Pour batter into a greased doughnut pan about half full. You could also pipe in with a pastry bag. Bake at 350 degrees for 15 minutes. Remove and set aside. Mix pumpkin pie spice and turbinado sugar together and place in a shallow pan. Dip cooled doughnut in melted butter then dust with sugar on both sides. Enjoy!
Gingerade Spiced Apple Bread
Desserts

Gingerade Spiced Apple Bread

Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray or brush with coconut oil. In the bowl of a standing mixer, combine all of the dry ingredients. Add the applesauce, oil, coconut milk, kombucha, and vanilla then whisk until well combined. Gently fold in the apples and transfer the batter to the prepared loaf pan, spreading it evenly into the pan. Bake the loaf for 60 minutes at 350 degrees. Remove the loaf from the oven and then let cool before sprinkling with powdered sugar. Slice and serve. Store in an airtight container at room temperature.
Kombucha – Infused Cranberry Sauce
Desserts

Kombucha – Infused Cranberry Sauce

Add in the cranberries, maple syrup, kombucha, and water to a small saucepot and bring to a boil. Once boiling, reduce to low heat and simmer for 10 minutes, uncovered. Once the desired thickness is reached, remove from heat and stir in the orange juice, zest, and salt. Garnish with a whole cinnamon stick and orange zest.
Watermelon Wonder Float
Desserts

Watermelon Wonder Float

Add kombucha to glass. Top with a scoop or two of ice cream. Serve!
Warm Golden Milk Nog
Desserts

Warm Golden Milk Nog

Add ingredients to a small saucepan. Heat until warm. Add to a mug and top with non-dairy whipped topping.
Cranberry Kombucha Pecan Bread

Cranberry Kombucha Pecan Bread

Preheat oven to 350 degrees F. In a large bowl, whisk together flour, baking soda, cinnamon, salt, coconut palm sugar, and orange zest. Set aside. In a medium bowl, whisk flax meal & water. Let sit for 5 minutes. Add vanilla, coconut oil, and GT’S KOMBUCHA Cosmic Cranberry to flax mixture and whisk until blended. Make a well in the middle of the flour mixture and pour liquid ingredients into the well. Mix together, stirring from the outside in, until all the liquid has been absorbed (the dough will be sticky). Remove dough from bowl and transfer to a floured surface. Fold in cranberries and pecans, and knead dough until cranberries and pecans are distributed throughout. Place dough in a greased loaf pan, making sure the dough fills the edges of the pan (NOTE: The dough will not spread but will rise). Bake for 35 minutes, and allow to cool on a cooling rack before serving. Enjoy!
Kombucha Apple Pie

Kombucha Apple Pie

Before beginning, measure out the coconut oil and place it in the fridge to harden. To make the crust, combine flour, coconut oil, and salt in food processor. Pulse until crumbs form. Slowly add water until dough pulls together. Pull dough from food processor and split in half (one half will be the crust, and one half will be a lattice top). Shape the dough into 2 discs, wrap with plastic, and place in the fridge for 30 minutes. Once the dough has chilled, roll out each piece to be slightly larger than a pie plate. Place one of the rolled dough halves and place in the pie plate, using your hands to form to the shape of the plate. Return to the fridge to chill for an additional 30 minutes. For the lattice top, use the other dough half to cut strips & and place these back into the fridge to cool on a cookie sheet. Preheat oven to 425 degrees. Core, peel and slice the apples. Toss apples with sugar, GT’s KOMBUCHA Pink Lady Basil, arrowroot or cornstarch, cinnamon, nutmeg and cloves until well coated. Remove pie crust from the fridge and pour the coated apple filling over crust. Cover the pie with the lattice crust strips, alternating direction to create a weave. Place pie in the oven for 25 minutes. Turn the oven down to 375 degrees, and bake for 45-50 minutes longer, or until the filling is bubbling and crust is brown. Cool on a wire rack fully before slicing. Enjoy!
Velvet Chocolate Raspberry Mousse

Velvet Chocolate Raspberry Mousse

Melt chocolate in a saucepan over low heat, then add the almond milk, maple syrup, and vanilla. Slowly add GT’s COCOYO Raspberry and stir until creamy. Let cool & pour the mixture into serving glasses. Refrigerate for 1-2 hours. Top with whipped coconut cream and fresh raspberries & serve. Enjoy!

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