Summer Dill Potato Salad
Boil potatoes until tender. Drain and rinse under cold water and set aside in a large bowl. Add cucumber, dill, garlic, lemon zest, and salt to a food processor. Blend until well combined. Drain off any excess water. Add to a small bowl. Stir in kombucha. Add mayo and mix until creamy and well blended. Add mixture to potatoes and gently toss until coated. Add scallions and stir gently. Garnish with more freshly chopped dill.
Kombucha Poached Pears
Peel pears and set aside. Place remaining ingredients into a medium saucepan. Carefully add pears to liquid. Bring to a simmer. Simmer for about 20 minutes. Serve!
Turmeric Kombucha Rainbow Roasted Carrots
Preheat the oven to 400 degrees F. Arrange the rainbow peeled carrots in a single layer on a large lightly-oiled baking sheet. Add 2-3 tbsp olive oil, kombucha, spices, salt and pepper, and minced garlic. Toss to combine. Bake in the 400 degrees F heated-oven for 40-45 minutes or until the carrots are fork-tender and caramelized or browned in some parts. Remove from the oven. Arrange on a serving platter and add the lime juice and fresh dill for garnish. Enjoy!
Kombucha Battered Mushroom Fries
Pour olive oil into a medium pot and heat on the stove to 375 degrees F. In a mixing bowl, whisk together ground chia seeds and water until well combined. Place mixture in the fridge to set for about 15 minutes, until it forms an egg white-like consistency. Add GT’s KOMBUCHA Original & whisk mixture until frothy. Sift wheat flour, then add to wet mixture & stir to make a rich batter. Cut mushrooms into half-inch slices and set aside. When oil in the pot has reached 375 degrees F, submerge mushroom slices into the Kombucha batter. Place battered mushroom slices into the pot & fry for approximately 4-5 minutes. Let cool on paper towels and sprinkle with sea salt (to taste) before serving. Enjoy!
Sprouts of Gratitude
In a mixing bowl, toss Brussels sprouts with coconut oil and add salt to taste. Pour contents onto a large baking tray and place in the oven to roast for 15 minutes at 350 degrees F. While the sprouts are roasting, combine GT’s KOMBUCHA Living in Gratitude, yellow mustard, lemon zest, and cracked pepper in a small bowl until fully mixed into a beautiful glaze. Brush glaze over the Brussels sprouts, and roast for an additional 10 minutes. Let cool and sprinkle with dill before serving. Enjoy!
Cranberry Kombucha Citrus Vinaigrette
Add all ingredients into a high-speed blender. Blend until well combined. Pour over your favorite mix of fresh greens or vegetables & toss well. Serve and enjoy!
Grilled Kombucha Shishito Peppers
Heat up grill. Wash and dry peppers. Add peppers to a medium sized bowl. Drizzle with soy sauce, Kombucha, and sesame oil and toss until well coated. Remove peppers from marinade and place on grill. Grill peppers until they begin to blister and are slightly brown. Place back in bowl with marinade and toss to coat. Sprinkle with sesame seeds and serve. Enjoy!
Gingerade Mango Salsa
In a medium bowl add the mango, orange juice, GT’s KOMBUCHA Gingerade, lemon or lime juice, orange zest, red onion, ginger, olive oil, basil, salt and pepper, and red pepper flakes and stir gently until well combined. Eat with chips or make a healthy tostada!
Place all ingredients in a high-speed blender except olive oil. Blend on high until all ingredients are well combined. Place blender on low and slowly drizzle in olive oil. Pour into individual bowls. Garnish with fresh mint, chopped yellow pepper, and scallions.