In this video Hannah & Bryan Au, author of Raw in 10 Minutes, are finding creative ways to use Kombucha in food! In this video, they make a raw organic living version of Italian dressing perfect for your raw food diet. Normally you would use olive oil (THRIVE, AMZ), vinegar (THRIVE, AMZ), and your favorite Italian seasonings (THRIVE, AMZ) but today we’re going to step it up a few notches and make it raw organic living Italian dressing. We’re going to use seaweed and cayenne (THRIVE, AMZ) to provide a unique, delicious salad dressing. It’s good for digestion and it’s very eco-friendly and organic. And of course, it’s made even better with the really tasty kombucha vinegar that you’ve made! We highly suggest that you check out this video. (Link Here)
The best Kombucha vinegar salad dressing starts with the best kombucha – made by YOU! It’s fresh, it’s delicious, it’s healthy so we’re gonna use that as well as organic olive oil, which makes them a perfect addition to your raw food diet. Then we’re gonna put it on the salads and give it a taste test!
Bryan Au is an award-winning Recipe Book writer📚 and his book is now available Worldwide for Downloading. A percent of the proceeds go to Charity! His Eco Chef App for the iPhone and iPad can be found here: (Click The Link Here)
It became #4 Worldwide in 50 Countries. Bryan Au is not only a chef but also involved in Business, Health and WellBeing Industries as well as Acting.
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Ingredients:
2 Tb Dulse Seasoning (a type of seaweed)
¼ cup unflavored sour Kombucha or savory Kombucha (see suggestions below)
2/3 cup of extra virgin olive oil, sesame oil or flaxseed oil – expeller pressed
Directions:
Add dulse, Kombucha & oil to dressing cruet or jar.
Shake vigorously until all ingredients are combined.
If it is a sealed bottle, open cautiously as there may be a release of carbonation from shaking the Kombucha.
Spice it up!
Similar to flavored vinegars and oils, simply add a small amount of the flavor you’d to imbue into the KT. The longer it steeps, the more flavor will be imparted to the KT. You might remove the flavoring after a few days once it has the taste you like.
Here are some suggestions:
Fresh herbs: thyme, basil, rosemary
Fresh garlic cloves
Cayenne or chili powder
Find more recipes on the Kombucha Kamp blog or in The Big Book of Kombucha – grab your copy today!
