Hull and roughly chop 3 cups of strawberries. Add to saucepan. Add maple syrup and GT’s KOMBUCHA Unity into the saucepan & cook over medium heat for 15 minutes, until the mixture is soft and juicy. Add chia seeds and stir until well blended. Remove the saucepan from heat, and let cool. Once the mixture has thickened to a jam consistency, transfer to a glass jar. Store in fridge, and enjoy over toast or pancakes. Yum!
Mix GT’s KOMBUCHA Gingerade with all other ingredients in a food processor. Mix well. Spoon out heaping tablespoons of the mixture and roll into a small balls. Arrange the balls on a baking sheet and place in the refrigerator to chill for 30 minutes. Snack away!
Slice onions into thin rings and place into a 16oz glass jar. Add GT’s KOMBUCHA Original, apple cider vinegar, sugar, salt, peppercorns and garlic cloves to a small saucepan. Bring to a boil over high heat and remove from the stove. Pour the pickling liquid into the jar of red onions & let cool on the counter for an hour. Place in the refrigerator to cool for about another hour before serving. (NOTE: Pickled onions pair nicely with tacos, salads, and other vegan dishes.) Enjoy!
Preheat oven to 425 degrees F. Line baking sheet with foil & spray with nonstick cooking spray. Wash & dry potatoes. Make a series of slices along the top of each potato, stopping 1/2 inch from the bottom. Stir all other ingredients together in a mixing bowl into a rich glaze, then brush have the mixture generously over the sliced potatoes. Bake in oven for 40 minutes. Brush on the remaining glaze mixture and bake another 10-20 minutes (or until the center slices are very tender). Serve & enjoy!
Add kale, cashews, GT’s KOMBUCHA Multi-Green, nutritional yeast, garlic cloves, and salt into a food processor, then pulse to combine. Pour the olive oil & pesto into the mixture and pulse again. Set the mixture aside. Wash the mushrooms while you preheat a grill or grill pan over medium heat. Dry the mushrooms and brush both sides with olive oil. Grill for about 4 minutes on each side. Plate the mushrooms and drizzle the pesto mixture on top. Serve & enjoy!
Combine sugar, yeast, and warm water in a large mixing bowl. Whisk together and set aside for 5 minutes. Add flour, salt, butter, and Kombucha gradually to the bowl, mixing the ingredients from the outside in until doughy. Remove mixture from bowl and knead on a floured surface for 3-4 minutes. Slightly oil the empty mixing bowl to prevent sticking, and place the dough back into the bowl, shaping the dough into a circle. Cover bowl with a kitchen towel and place in a warm area to let rise for one hour. Preheat oven to 425 degrees F. Bring 10 cups of water to a boil with baking soda in a large pot. While the water is boiling, prepare a cookie sheet with a piece of parchment paper. Remove dough from bowl and cut into 8 equal sized pieces. Roll dough into a rope about 20” long. Shape pretzels by taking the ends and crossing over twice. Bring ends down and tuck gently under the bottom to make a pretzel shape. Drop pretzel dough two at a time into boiling water for 30 seconds. Remove with slotted spoon and place on cookie sheet with parchment paper. Top with a sprinkle of coarse salt and bake for 20 minutes or until golden brown. Serve warm & enjoy!