Everyone has that one person at work that inspires them daily – at least I do.
Mines a Costa Rican beauty called Maria. Not a cooking professional but she’s a fierce foodie with a passion for health, wellness and today’s biodynamic food movement.
She’s always there for ‘galley meetings’ when I need that second opinion to analyse flavours, trial plating techniques, or simply to drink tea and discuss the future of food.
For the last few months, Maria has been brewing her homemade Kombucha here on the boat. Our laundry shelves are lined with glass jars of floating scobies and labelled concoctions.
Her creations get more ‘fruity’ everyday, using fusions of turmeric, hibiscus, lychee, raspberry and green tea, to name a few.
More recently, she’s been integrating her kombucha into our daily smoothies (Did I mention she makes us smoothies everyday? – we are spoilt!) The result is a bubbling fusion of whatever is fresh and in season at the time.
My absolute favourite is her green aloe & spinach smoothie, which she has kindly given me the recipe to share with you.
I’ve included her Kombucha recipe too, which I highly recommend you try brewing If you can get your hands on a scoby.
Give it a whirl. Get fizzy!
Aloe and Spinach Kombucha Smoothie
- 1 cup fresh or frozen pineapple
- 1/2 liter coconut water
- 5 oz spinach
- 1/2 cup of kombucha
- small chunk of peeled fresh aloe leaf
Other things you can add: ginger, yogurt, moringa powder, fresh turmeric
- Blend well and serve immediately.
- 1 gallon black or green tea
- 1 cup sugar
- 1 Scoby
- Place in a large glass jar and cover with cheesecloth and an elastic.
- Let it brew between 20-25 days, it varies on how sweet, bitter, fizzy you like it.
- When you have your desired flavour, remove from the jar and place in a glass bottle (this is your final mix)
- Refill your original jar with a new kombucha mixture for later use.
Flavours to add to your final mix:
– Juice from 1 grapefruit + 1 big thumb ginger
– Juice from 2 lemons + 1 thumb ginger + 1 thumb turmeric
Let sit for 1-3 days for second fermentation.