The grey days of winter have us seeking out some sunshine. This Citrus Sunshine Martini is just the thing…
- 1/4 cup (2 ounces) vodka
- 1 Tablespoon (1/2 ounce) Triple Sec
- 1 1/2 teaspoons (1/4 ounce) Traditional Wonder Drink kombucha
- 1 1/2 teaspoons ( 1/4 ounce) mango puree
- Juice of one mandarin orange or a juicy navel orange
- Twist of orange peel to garnish
Chill a martini glass with ice cubes and set aside until the drink is prepared. Half fill a martini shaker with ice. Add all ingredients; stir or lightly shake the mixture. Remove ice from glass, then pour the mixture through a strainer into the chilled martini glass. Add twist of orange peel to garnish.
Source: Kombucha Revolution
- 1 1/2 cups flat leaf parsley leaves
- 1 cup cilantro leaves
- 1/2 onion
- 1 teaspoon chopped garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup Wonder Drink Traditional Kombucha
- 1 teaspoon chopped garlic
- 1 teaspoon Celtic sea salt
- black pepper to taste
Chop cilantro and parsley in mini food processor and set aside. Chop onion in mini food processor. Add all remaining ingredients and process until well blended.
Serve as a dip or topping or use as a marinade. Also great drizzled over roasted veggies.
Recipe inspired by:
This sublime fruity cocktail has a silky smoothness you will love! The bite from the lime juice is offset by the creaminess of the apricot liqueur; and the tanginess of the kombucha marries well with the juniper overtones of gin. Perfection.
For one cocktail:
3 1/2 tablespoons (1 3/4 ounces) gin
1/4 cup (2 ounces) Traditional Kombucha Wonder Drink
1 tablespoon (1/2 ounce) freshly squeezed lime juice (about 1/2 lime)
1 tablespoon (1/2 ounce) apricot liqueur
Lime slice to garnish
Combine the gin, kombucha, lime juice, and apricot liqueur in shaker. Fill with crushed ice and shake. Strain into cocktail glass and garnish.
Our kombucha makes an innovative base for marinades. The acidity helps tenderize meats as well as adding a nice zing.
- 1/3 cup tomato sauce
- 1/3 cup sunflower oil
- 1/4 cup Traditional Wonder Drink kombucha
- Juice from 2 limes
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. cayenne pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Mix all ingredients together.
- Submerge the meat in the marinade and leave for at least 2 hours, or overnight in the fridge, for better results.
- Makes enough marinade for at least 1 Lbs. of meat.
One of our favorite cuisines is Lebanese – pita bread, lamb, falafel, baba ganoush, and hummus… YUM. The creamy salad that traditionally accompanies these dishes is Tzatziki, a yogurt/cucumber concoction. This version is a twist on that, which incorporates a healthy splash of kombucha.
5 cucumbers, peeled, seeded and cut into ½-inch pieces
1½ cups sour cream
¼ cup plain kombucha
¼ cup fresh dill, finely chopped
1 tsp. raw honey
1 small red onion, diced
Freshly ground pepper
In a colander, toss the cucumber pieces with 2 tbsp. salt.
Let drain for one hour.
In a bowl, mix together the sour cream, kombucha, dill, and honey.
Add the drained cucumbers and diced onion. Toss together and season with salt and pepper to taste. Serve immediately.