CaseyP

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CaseyP last won the day on December 21 2019

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About CaseyP

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    Advanced Member
  • Birthday 01/06/1969

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  • Gender
    Female
  • Location
    Albany, Oregon
  • Interests
    reflexology, nature, hiking, cats/pets, amateur photography, Christian, emotional healing

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  1. 24 hours with no gluten or soda pop. Had a "fancy" alkaline water today with fresh squeezed tangerine juice ( with a compliant meal, so the juice wasn't unbalanced) in a margarita glass as a treat. Loved it so much more than "junk" drinks.
  2. Hi. I have many of the same issues. I'm starting again slowly. I want to ease into a "Food Freedom" lifestyle this year, rather than blow up 30 days just to go back to the same old addictions. Good luck.
  3. Hi Laakii/Tanja! You must be getting close to the end of your whole30 if you have stayed on it successfully. How are you doing? I have not started yet, but I want to get more into the lifestyle starting now, and being more dedicated in the new year. I hope you are finding support. :)
  4. I see not too many are into starting a whole 30 just before Christmas! Me neither, but I at least need to commit to starting 3 Paleo meals a day and going cold turkey off of gluten and soda pop. Also committing to prepping my meals at least a day ahead. That helps a lot. That will get me ready for a whole 30 reset in January, probably after my birthday.
  5. @Natalie Suzanne Yea, for sure don't use honey as it has antibacterial properties and will kill the culture. I think I've used coconut sugar and it worked okay but usually use a blend of regular sugar and "natural" cane sugar. It doesn't really matter because YOU don't end up eating it …. the scoby does!! I think it also works best with at least some of the tea being regular black tea because of the of tannins in it that seem to be needed for the process. I haven't tried it without. Have fun!
  6. Mmmmmmm . Sounds good. I did a quart jar with about 1/2 cup sliced peaches which turned out great. I'll try the apples and cinnamon on my next batch
  7. I've never had much fizz either and haven't ever been very impressed with the 2nd ferment process, except i think I'm going to have a nice lemon ginger this time. They were sampling a kombucha brand at Costco the other day (the guy asked me if I'd ever heard of kombucha) and it had a good flavor but seemed rather week. I was glad I'm bottling my own - especially at $3 a bottle! I've also really like my ginger bug soda and hope to get some more going this wknd.
  8. I've never had much fizz either and haven't ever been very impressed with the 2nd ferment process, except i think I'm going to have a nice lemon ginger this time. They were sampling a kombucha brand at Costco the other day (the guy asked me if I'd ever heard of kombucha) and it had a good flavor but seemed rather week. I was glad I'm bottling my own - especially at $3 a bottle! I've also really like my ginger bug soda and hope to get some going this wend.
  9. I'd bet you 99% chance it will work... tho there may be somthing to having the unflavored. As for using regular tea that is unflavored, i just finished a nice batch made with a blackberry flavored tea. It does have to have regular tea, but some herbal flavorings should be fine... just not the honey and other additives someone mentioned earlier.
  10. I've been trying out some other fermented drink recipes just for fun. The first is a probiotic lemonade found here http://wellnessmama.com/2883/probiotic-lemonade/. Then, something I've never heard of before but suddenly am hearing about all over the place, a "Ginger bug" that you make from fresh ginger root and then add to juices or herb teas and ferment some more for root beer effect. This is the recipe I followed tho just discovered wellness mama has one too http://nourishedkitchen.com/ginger-bug/ The lemonade calls for fresh liquid whey that you
  11. I don't even start testing mine till close to 14 days. I do think smaller batches would be ready sooner. A 1.5 gal would surely take at least 2 weeks if not longer.
  12. Yes! I've done it several times. Just take a bottle of plain raw store bought kombucha and add it to a batch of sweetened tea. It takes an extra week or so to be ready but it will grow a scoby and then you're set. Look at a few of bottles in the store and pick the one with the most slime/gunk at the bottom. I'm always letting things sit around I'm looking right now as the a glass of homemade kombucha that's been sitting out on the table for several days and it has a nice scobys forming on the top.
  13. Ps love the stickers.... i make alot of my own body oils, toothpaste, creams etc so i may get some for that as well - and that seemed like a really good price!
  14. Cathy- thanks for all the info on the terms.... guess I've been doing all that without knowing the fancy terms! Ive only tried the bottling with fruit etc (F2) once and wasnt very impressed, except i think it did make it more fizzy which was fun. I made my current batch with blackberry flavored black tea. Cant wait to try it. i thought the scobys should last at room temp also but that is where they molded. I had given them a little fresh tea to keep them happy till i could make a whole batch but it must have been too long. On the other hand i have kept my "hotel" in the refri