Chocolate-Flavored Kombucha

This drink is uniquely awesome, and rich with antioxidant flavonoids that are good for your cardiovascular health.

4 cups of plain kombucha (or our Pure Bliss)

3 heaping tablespoons best quality raw cocoa nibs (almost 1/2 cup)

1/4 tsp cinnamon powder

1/2 tsp red hot pepper flakes

put everything in a glass container (mason jar) and tightly cap it

let it sit for 24-48 hours

strain and repeat if you desire (you can use leftover cocoa nibs once more, adding cinnamon and red pepper flakes and let sit longer to extract cocoa flavor)


Beet Carpaccio With Cashew Aioli (Probiotic Raw Food)

For Beet Carpaccio:

2 red beets, peeled and sliced very thin with a mandoline

4 tablespoon raw honey vinegar

1 tablespoon raw honey

salt and pepper

Mix and let sit for 2 hours in a glass container

For Cashew Aioli:

1/2 cup raw cashew nuts

1 tablespoon miso (unpasteurized, no msg, no preservatives kind, please)

1 clove of garlic

2 tablespoon raw honey vinegar

4 tablespoon extra virgin olive oil

1 tablespoon raw honey or coconut nectar

salt and pepper

Whizz them in a blender. Add a tablespoon or two marinating liquid from beets or warm water to control aioli thickness

To serve:

Strain beets (keep the liquid to drink, mix in to smoothies, juice, cocktails/mocktails, because it rakes high nutritional value!). Plate them nicely on a platter, decorate with mint or basil leaves as you wish

Serve aioli on the side

Beet Carpaccio.jpeg

Souffle-Like Kefir Pancakes

Souffle Kefir Pancakes

these babies are thick, fluffy, and full of goodness. make them for brunch or whenever you want to pamper or impress that special someone.

makes about 12 4 inch pancakes

mix well in a medium bowl
1 c milk kefir
1 yolk
1 tb melted butter or good oil
1 c flour (wheat, einkorn, white flour, half-almond half-flour anything your heart desires)
a pinch of salt and a splash of vanilla

in another bowl:
whisk until soft-peak, 2 egg whites

mix the batter and peak whites gently as so not deflate the whites.

drop gently a spoonful of batter to the pan or griddle thinly-coated with butter on medium-high heat. let cook about 2-3 min per side. makes about 3-4 servings.
enjoy with powdered sugar (remember those at puncak pass hotel?), butter, maple syrup, or nutella, or sweetened kefir or yogurt.

your good choice of topping will just heighten the health benefits, but sometimes we can just indulge ourselves (ice cream anyone?) mom would love this for #mothersday #brunch
#probiotic #healthyeating #frugal #kefir

Probiotic-rich Black Sesame Dressing with Kombucha Vinegar

makes 3/4 cup dressing

  • 3tb black sesame seeds, toasted and blended in a blender

  • 2 tb Japanese soy sauce

  • 1 tb raw honey

  • 2 tb sake or mirin (if not using, replace with 1/2 tb raw honey)

  • 2 tb kombucha vinegar

mix all ingredients in a blender, drip bit by bit 4 tablespoon avocado oil with blender on until mixture emulsified


Sooo yummy for green salad, or as dips for celeries, carrots and cucumbers

Pssstttt for a short cut, just message us to purchase our product 'Sprout!' salad dressing, which admitedly is  a bit-more complicated in taste and method with addition of miso. 

Kombucha Jello


4 servings


  • 2 bottles of Heal kombucha (Pure Bliss, Very Berry Kisses, Ginger Kisses or Chai Sky)

  • 2 heaping tablespoons of gelatine powder (porcine, bovine, or halal)

  • 1/4 cup hot water (not boiling)

  • 1-2 cups of pureed or cut-up fruits (mango, cherimoya, berries, passion fruits, or persimmon)


Mix gelatine powder with hot water in a small bowl, whisking until well combined. In a larger bowl, mix kombucha and gelatine liquid, whisking until well mixed.

Pour into 4 pretty cups and refrigerate for 3 hours or more. Top with cut-up fruits or pureed fruit. Serve with yogurt ice cream or yogurt, if desired.