3 GREAT KOMBUCHA SECOND BREW RECIPES AND TIPS

so you’ve brewed your batch of kombucha, but now it’s time for the second fermentation. this is the fun part of brewing kombucha. this is when you take your brew and make it delicious, customize it to be whatever you want. there are so many flavor options, and I love getting creative here. you can also use the second brew to make it more or less effervescent, something I love to get to control because I prefer mine a little mild in that area (otherwise it will give me a stomach ache!).

so I am here to share my personal favorite recipes for kombucha, my go to’s! along with some tips on the process of the second brew.

how to second brew:

once your brew passes the taste test, take out the SCOBY and about a cup or so of the kombucha to use for your next batch. using a metal funnel (I use mine form the kombucha shop that has a strainer inside it) pour into long neck glass bottles.  you can also reuse store bought kombucha bottles.

now they are ready to be flavored and stored for the second brew.

recipe #1 adaptogenic berry booch

mix the following into each individual bottle of kombucha

1/2 t maca powder

2 T mixed berries (my favorite combo is blackberries and blueberries or raspberries)

*best used with the raspberry tea!

recipe #2 super-food booch

mix the following into each individual bottle of kombucha

1 t spirulina

1/2 t wheatgrass

1/4 t chaga mushroom powder

*best made with black tea or a combination of black and green teas

recipe #3 lemon ginger berry booch

1 t fresh sliced ginger

1 t fresh lemon juice

2 T blueberries

*best made with black tea r a blend of black and green teas

tips on second brew

  • use long neck, swing top bottles for more carbonation
  • store flavored booch bottles in a warm dark place for 2-3 days before moving to the fridge
  • test the pH and flavor by a taste test to know when the booch is good!
  • clean your bottles with a bottle brush warm water and vinegar
  • do not leave your bottles too long or in heat higher than 78 degrees- it is uncommon, but they could explode!
  • use 2-3 T of fruit, herbs, and veggies

the second ferment is pretty simple and fun! get creative with herbs, veggies and fruits! use #naturallychelsrecipe on Instagram if you try these recipes, tips, or if you have any more questions for me!

BREWING KOMBUCHA GUIDE

Kombucha is one of my absolute favorite beverages and something I’ve been brewing myself for four years. I use the deluxe brewing kit from The Kombucha Shop and love it. I’ve used this same brand the whole time I’ve been brewing kombucha. It makes home brew simple and easy which I love.

I know a lot of you feel intimidated when it comes to brewing your own kombucha, because fermented foods can get tricky. I promise you kombucha is fairly simple to brew.

A few rules to keep in mine when brewing kombucha

There are a couple big rules you need to know when making your kombucha.

1. Don’t use metal containers or spoons when preparing your kombucha to ferment. Metal can damage your scoby.

2. Don’t use antibacterial soap or harsh cleaners to wash any of your kombucha brewing supplies. Warm water and vinegar are all you need!

How to do the first ferment

Okay so you’re ready to ferment some tea!

1. Start by boiling 4 cups of water. Remove from heat and add 3 tablespoons organic black, oolong or green tea (or any of these delicious blends!) to the cloth bag that comes in the brewing kit and steep for 7 minutes. If you do not have the brewing kit or a cloth tea bag, use 6-8 tea bags instead.

2. Remove tea and add one cup organic sugar. NOTE: kombucha in the first ferment is very low in sugar. That is because the SCOBY feeds off the sugar.

3. Add tea to your large jar for brewing, then add 8 cups cold filtered water. Check the temperature, it should be between 68-86 degrees.

4. Gently add in your SCOBY and starter tea. This will come with your brew kit, if you do not have a kit, you can make your own scoby, get one from a friend, or buy one. Gently stir once.

5. Test the pH of your kombucha. It should be 4.5 or below. If it’s too high, add a teaspoon of white vinegar and test again.

6. Cover your jar with the cotton cloth and secure with rubber band. Ferment for 7-9 days.

7. Do a taste test at day 7 to see if the batch is ready. You may even notice a new SCOBY growing on top! That’s really good!

How to choose the best place in your home for fermenting your kombucha

The place where your kombucha can ferment needs to have all these requirements:

  1. no direct sun light
  2. low traffic
  3. warm
  4. airflow

Do not choose a cabinet or small closet. At our new house, I chose to leave mine in our master closet. There is no window, its really big with no door, so airflow is great. Plus, it is really warm. It isn’t low traffic, but we have a shelf up so close to the ceiling (as you may have been in my stories!) that I feel like it’s okay. The new house is so bright with soo much natural light, that this was the only real option that didn’t have direct sun light all day!

How can I tell if my booch is ready?

Start doing a taste test at day 7 and then every few days after. If the booch is too sweet, you still have a few days to go. If it is tart/tangy it’s all done! If it’s sour af, it fermented too long and try a shorter time next time.

I do not have and cannot buy the kit from the kombucha shop, what do I need?

I definitely recommend buying the kit. The basic kit is $48, but I do understand that many can’t do that. Here is a list of the basic items you need to brew:

brewing jar

organic tea

organic granulated sugar

SCOBY with starter tea

breathable cotton cloth and rubber band

pH test strips

I also recommend using simple mason jars, or saving old kombucha bottles for the second ferment and drinking your kombucha. That saves a bit of money too and is a great use for those store bought bottles.

In a couple weeks, I will be sharing all about the second fermentation so stay tuned! In the meantime, if you have any questions on kombucha, message me on Instagram!

*product was gifted to me by the kombucha Shop, a company I have been investing in and loving for four years.

GRAIN-FREE ROLLS

I’ve currently been loving to bake with almond flour. It has quickly become my favorite grain free flour. It has the perfect texture and these grain-free rolls have made me miss wheat bread a whole lot less. Instead, I’ve been missing them!

These rolls are soft and flakey, easy to make, simple ingredients, and great for any meal. They pair perfectly with a hearty soup, or drizzle on some raw honey and enjoy with a cup of hot tea. I would say take my word for it, but you just have to make these for yourself because they’re so delicious!

GRAIN-FREE ROLLS

1 c tapioca flour

1 1/2 c almond flour

1 t pink salt

1/3 c melted coconut oil (I’ve tested olive and avocado oil and both work well but I prefer coconut oil!)

1/2 filtered water

1 egg

Mix all ingredients together. The dough will be a little sticky, but that’s good! Roll into 12-14 balls and bake at 350 for 25 minutes until tops harden slightly.

Okay now I’m craving these as I drink my hot tea! I hope you guys try these because they’re so good. My whole family gets excited when they see me baking these and they never make it through one night! Please be sure to use #naturallychelsrecipe so I can see!

GLUTEN-FREE VEGAN PERFECT CINNAMON ROLLS

If you are looking for a delicious, yet simple recipe for brunch, look no further! These cinnamon rolls are the perfect addition, and everyone will keep coming back for more. I made these as a part of our Christmas morning breakfast, and they were just perfect. They are soft and flakey, perfectly sweet, and gluten free + vegan making them great for almost everyone.

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These pair wonderfully with hot tea or coffee, and are topped with a vegan cream cheese that is free from refined-sugars and so simple to make.

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perfect cinnamon rolls

GLUTEN-FREE | VEGAN |

wet ingredients:

3/4 c cashew milk

1 T coconut oil

2 T coconut sugar

1 packet dry activated yeast

1 flax egg (1 T flax meal to 3 T filtered water)

2 t vanilla

dry ingredients:

1 1/4 c gluten-free flour mix

1 1/4 c almond flour

1 1/5 t baking soda

1 t cinnamon

3/4 t pink salt

4 T coconut oil

filling:

3 T coconut oil

1/3 c coconut sugar

1 T cinnamon

1 t cardamom

frosting:

8 oz vegan cream cheese (I like Kite Hill)

3-4 T maple syrup

a pinch of cinnamon

Preheat over to 350 and oil a large pie or cake dish.

In a small sauce pan, warm the milk and coconut oil. Do not let it get hot! Remove from heat and add in the remaining wet ingredients. Whisk together, and let it rest about 5 minutes to activate the yeast. The mixture will get slightly frothy.

While your yeast is activating, add all dry ingredients to a bowl. Using a whisk or pastry cutter, cut the coconut oil into the flour. Add in wet ingredients and let rest over a warm stove for 5-10 minutes.

Roll out dough out on a silicone baking mat (or plastic wrap) into a large rectangle and coat with melted coconut oil (filling ingredients) and sprinkle with sugar, cinnamon, and cardamom. Gently roll into a large rolled loaf. Slice into about 15 rolls and place in the pan. Let rise over a warm oven for 40-45 minutes. Bake for 25 minutes until tops start to brown.

For the frosting: using a stand mixer, whisk together all ingredients and spread across cooled rolls. Store in the fridge.

I hope you love these! They’re some of the easiest cinnamon rolls I have ever made and they’re so delicious!

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GLUTEN-FREE HEALTHIER CHOCOLATE CHIP COOKIES

It’s baking season, which means… COOKIES! But honestly, it’s baking season for me all year. Who else loves to bake?!

Well, even if you don’t love it, you have to try these cookies. They’re really easy to make and so delicious, they will be worth it. Trust me, you’ll regret not making them!

These would make a great neighbor gift or treat to bring to any gatherings this weekend and over the following week for the holidays!

These cookies are chocolatey, perfectly sweet, chewy, soft, and so so delicious. You will keep coming back for more!

GLUTEN FREE HEALTHIER CHOCOLATE CHIP COOKIES

GLUTEN-FREE | VEGAN | REFINED SUGAR FREE
Makes about 2 dozen cookies

1 cup gluten free flour blend

1 1/4 cup almond flour

1 t baking soda

1 1/2 c Brown coconut sugar

2 flax eggs (or chicken eggs if desired)

8 T melted coconut oil

1 t pink salt

1/4 c peanut butter or almond butter

2 t vanilla

1/4 c plant based milk (I like MALK)

1/2-2/3 c semi sweet chocolate chips

Combine all dry ingredients in stand mixer. Make two flax eggs by adding two tablespoons flax meal and six tablespoons filtered water, place in fridge until thickens up.

Add all wet ingredients in with the dry and mix to fork a dough. Add chocolate in last.

Refrigerate for one hour. Bake at 350 for 12-15 minutes.

Enjoy! And happy holidays to you all.

VANILLA CARDAMOM SCONES

Since going gluten-free, I have been working so hard on some good recipes. I have always loved baking, but baking gluten-free was so different from what I knew. I am finally feeling like a got this gluten-free baking thing down, and am ready to start sharing more of my creations!

I teased these delicious scones on my Instagram the other day, and I am so excited to be sharing them with you guys now.

These scones are:

simple to make

delicious

gluten-free

sugar-free (they do have honey)

paired perfectly with tea or coffee

They would be a great neighbor and coworker gift, or a great addition to your Christmas breakfast! I hope you guys love them as much as we do!

vanilla cardamom scones

GLUTEN-FREE | DAIRY-FREE

1 c. organic quinoa flour by Namaste Foods

1 c. organic gluten-free perfect flour blend by Namaste Foods

1/3 c. avocado oil 

1/3 c. plant based milk

2 organic eggs

1 t. vanilla 

3 T. raw honey

1 1/2 t.  cardamom

1 t. cinnamon 

1/2 t. pink salt

In a mixing bowl whisk together eggs, milk, avocado oil, honey, cinnamon, cardamom, vanilla, and salt. Using a rubber spatula, add in flours. Bake at 350 for 17-20 minutes. These make about 10 small scones and 7 larger scones.

Top with Coconut Cult, raw honey, almond butter, coconut whipped cream, or any other delicious topping! There are so good, I have them baking in the oven as I write this, and can’t wait to devour them.

I hope you guys try this recipe out! Be sure to use #naturallychelsrecipe on Instagram so I can see them!

*this post is sponsored by Namaste Foods. I have been buying their organic flours since I went gluten free, and have loved them!

VANILLA COCONUT COLLAGEN PANCAKES

My family loves pancakes, and I love coming up with new pancake flavors and combos. They are one of my favorite things to get creative with. I use a pretty basic “base” recipe for most of my pancakes, but this one is a little bit different.


These pancakes are:

delicious

fluffy

sweet

and full of gut-healing collagen!

So good. I won’t waste any time getting right to the recipe, because you are going to want to make these!

Vanilla Coconut Collagen Pancakes

3 c. stone-ground wheat flour, or gluten free flour blend

2 heaping scoops Vital Proteins Vanilla Coconut Collagen Peptides

1 t. baking soda

2 pinches pink salt

2 t. cinnamon

1 egg

2 T. coconut or avocado oil

2 T. local raw honey

2 1/2-3 c. filtered water

Optional: coconut flakes

Mix dry ingredients together, then add egg, honey, oil, and water. Mix well in a stand mixer, until batter is smooth. Add in a handful of coconut flakes if desired ( I don’t love them in mine, but some people love it!).

On a greased (I use coconut oil) griddle, using a batter spoon, cook each pancake for a few minutes on each side. I turn the heat on my griddle to the highest setting, and usually only need 1 minute on each side to get a beautiful golden-brown.

Top with maple syrup, coconut, cacao nibs, nut butter, fruit, you name it!




I hope you enjoy this recipe, and make sure to use my hashtag on Instagram so I can see! #naturallychelsrecipe

Chels 

 

ROASTED VEGGIE BOWLS

One of my favorite things to cook is various types of veggie bowls. They’re easy, quick, and you can use whatever you have on hand. Plus, they’re so delicious and full of veggies (hence, the name!) so there isn’t anything not to love about them!

These veggie bowls are extra delicious because they’re doused with Chosen Foods Avocado oil (insert drool emoji x10). You can switch the veggies and spices up a bit for what you like or already have stocked, so don’t fret it you don’t have the exact ingredients!


Ingredients used:

3 large chopped carrots

1-2 sliced zucchini

Lots of halved mushrooms

1 cup garbanzo beans

2 bunches kale

4 vegan burgers of your choice

4 servings brown rice or quinoa

Chosen Foods avocado oil and spray

Nutritional yeast

Salt and pepper

Smoked paprika

Garlic powder

Coriander

Directions:

Preheat oven to 375 degrees Fahrenheit

Cook brown rice and/or quinoa for the base of the veggie bowl. When I’m lazy I like to use these packets of these from Costco and cook it on the stove for about 10 minutes. Otherwise, I like to use Chosen Foods Quinoa! Cook on the stove following the instructions on the back. (And if you want to really cook like me, add a scoop or two of bone broth protein and turmeric while it cooks!)

Place sliced carrots on a silicone mat lined baking sheet, spray with Chosen Foods Avocado Oil Spray, sprinkle on salt, pepper, and coriander.

Place in the oven for 10 minutes. Pull them out and add zucchini, mushrooms, and beans. Spray or drizzle a little more avocado oil, season with smoked paprika, and garlic. Put it back in the oven for 15 minutes.

Pull or cut kale leaves off of the stems. Place on a silicone mat lined baking sheet. Coat the leaves in Chosen Foods Avocado or Coconut oil spray and season with salt, pepper, and nutritional yeast. Bake at 375 for 10-15 minutes.

Optional topping choices include but aren’t limited to: Kite Hill chive spread, homemade vegan pesto, Hope Foods Hummus, or hot sauce.

I hope you guys love these bowls as much as we do! I could eat this every night for dinner. Again, use any veggies you have on hand and just use this recipe as an idea. Get creative, and put different things together!

*This post is sponsored by Chosen Foods. I cook with Chosen Foods oils every week, and have been using this brand for a long time. I trust the quality and the brand, and I love that they are non gmo project verified! *This post also contains affiliate links. All  things I have bought, use, and recommend highly.

3 CAFFEINE-FREE LATTE’S

I am going on week 4 without coffee and feeling amazing. I have been having matcha lattes, or chai lattes in place of coffee, but some days I cut the caffeine out entirely. However, I still like to have something in the mornings, so I started making caffeine-free superfood lattes! And let me tell you, they are so delicious and make me feel amazing!

These are great for anyone who doesn’t drink caffeine, or for those of you wanting to cut back or take a caffeine break (I highly recommend it!). I think a lot of the coffee love comes from the routine of making it. I know that personally I love the routine of making a latte in the morning.

Dandelion Root Latte:

1 1/2 t. dandelion root powder

1 T. coconut butter

12 oz homemade hemp milk (you can sub for any nut milk, or boiled water)

1 t. cinnamon

1 t. vanilla

1 t. cacao powder

1 t. ashwaghanda*

1 t. maca powder*

1 t. chaga mushroom powder*

Heat the milk over the stove, but do not boil! Add all ingredients to your blender and blend for 2 minutes!



Herbal “Coffee”:

1 t. roasted chicory root

1/2 c. filtered water

1/2 c. homemade hemp milk

1 t. vanilla

Boil water, and warm milk on to stove. Add everything to your blender, blend 2 minutes and enjoy! You can also brew chicory root like regular coffee. Use 1 t. chicory root to every 1 cup you make. A great coffee alternative that tastes like coffee!


Spirulina Latte:

1 t. spirulina

1/2 t. chlorella

1/2 t cordyceps mushroom powder

1 T. raw local honey

1 T. coconut butter

12 oz. homemade hemp milk

1/2 t. ashwaghanda*

1/2 t. maca powder*

Heat milk on stove. Add everything into a blender, blend 2 minutes!

Why did I stop drinking coffee?

As many of you may know from following me on Instagram, I have stopped drinking my beloved coffee. I stopped for two major reasons: the acidity and the caffiene. Coffee was causing my body a lot of problems like breakouts, bloat, trouble sleeping, and increased stress/anxiety. Suffering postpartum anxiety, adrenal fatigue and severe hormonal imbalances, I got to the point of being done with things not being enough and cut out a lot of things from diet. Coffee was the first! It was a lot easier than I expected it to be, and I noticed major changes by the third day.

*adaptogens:

These all are optional, but highly recommended! I take a lot of different adaptogens. They support adaptation to stress and anxiety, hence the name.

I buy all of my herbs, adaptogens, coconut (to make coconut butter), hemp seeds, etc. from Mountain Rose Herbs. You can buy them in bulk for a great price here. I started taking ashwaghanda about 16 months ago, and discovered this year that it is so much cheaper to but it in bulk from Mountain Rose Herbs! They carry high-quality, organic ingredients that I trust 100%!

*This is a sponsored post, thank you Mountain Rose Herbs for supplying the product used to make these delicious lattes. Although this is a sponsored post, I would never recommend of work with a brand I did not already invest in and completely trust. I love Mountain Rose Herbs, and have for years!

SMOOTHIE ICE POPS

It’s summer, and as hot as ever. So, naturally cold treats are o the brain! I love making homemade treats with my kids, and love that they are always treats I can feel good about feeding them. We love smoothies, but a frozen smoothie popsicle is just too dang good. Plus, alongside fruit, these are filled with veggies and collagen!

I make these close to how I would make a smoothie, but a little sweeter and creamier with the help of Kite Hill Almond Yogurt. 


Make it:

2 containers Kite Hill yogurt (we used peach flavor this time!)

1 banana’

4 frozen strawberries

2 scoops Vital Proteins vanilla and coconut water collagen peptides 

1 large tablespoon coconut shreds

1 cup steamed then frozen cauliflower

1/3 cup nut milk

Blend together and pour into silicone popsicle molds.

FREEZE and enjoy! Fills 8 molds from the link above! My kids ate these up so fast, the consistency was so creamy and delicious thanks to the almond milk yogurt. Can’t wait to make these again using different flavors. It’s just so good and so easy, you guys have to try it! 



Be sure to tag me and use my hashtag #naturallychelsrecipe on Instagram so I can see! 

What’s your favorite summer treat to make? 

*Huge thank you to Kite Hill for sponsoring this post and providing these delicious yogurts! My family and I have been eating Kite Hill for awhile and love their foods.