Tarragon Carrot-Cauliflower Soup

I know the word ‘cauliflower’ will send children across America scrambling for the door, but I have a secret: they don’t ever have to know about the cauliflower lurking in this delightful soup.  Chances are, even you won’t be able to detect it.  The cauliflower simply adds creaminess, body, and lots of nutritional value (especially vitamin C, folate, and fiber).  The carrots and tarragon take care of the flavor and appearance departments.

Please do give this soup a try.  It’s simple, creamy, and so good for you.  Appropriate for almost every occasion–whether it’s a casual, family-style meal or a dinner party–this soup is sure to please.  When I’m not feeling like eating meat, I serve this soup alongside my favorite Kale and Aduki Beans recipe.  Other times, I just grill some chicken and prepare veggies to go with it.  Dark, leafy greens, cabbage, or brussel sprouts are good choices.  I even eat leftover soup for breakfast with my eggs or home-made Turkey Breakfast Sausage, since hydration is so important in the mornings. 

For more information on the health benefits of cauliflower, go here.  For info on carrots, check out this link.  This recipe is generally appropriate for those with blood sugar problems or Candida issues, although some experts recommend avoiding carrots in the early stages of stamping out a severe Candida infestation.

 

(slightly adapted from a recipe in The Body Ecology Diet by Donna Gates)

1 tablespoon virgin, unrefined coconut oil
1 large onion, chopped
4 cups coarsely chopped carrots (I generally cut my carrots into 2-inch segments)
1 medium to large head of cauliflower, washed, trimmed, and chopped
1/4 cup chopped fresh tarragon or 4 teaspoons dried tarragon
water
Herbamare or sea salt to taste

Begin by heating a dutch oven or other large soup pot over medium-high heat.  Warm the oil, then add the onion and saute until tender. 

Add the carrot pieces and cauliflower chunks to the pot and add enough water to just cover the vegetables.  Also toss in the tarragon. 

Bring the soup to a boil, reduce heat, and simmer until the vegetables are very soft (cooking time will depend on the size of the vegetable pieces).

In batches, puree the soup in a blender and return to the pot.  Season to taste with Herbamare or sea salt (and extra tarragon, if you wish).  If the soup is too thick for your taste, you can also add a little water at this point.  

That’s it!

NOTES:
It’s very important to use only a standing blender or a very good immersion blender.  Most immersion blenders will not puree this soup sufficiently, so you’ll end up with a grainy texture.  Not good!  The texture should be perfectly velvety and smooth. 

Also, although you’re welcome to use chicken or vegetable stock, in my opinion, it does not add much to the soup’s flavor.  This is one instance where plain water is just fine.

Finally, if you have an exceptionally large head of cauliflower, just add a few more carrots to keep the flavors balanced.  This is not a precise endeavor. 

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Marinara-Style Cultured Vegetables Recipe

Clever girl that I am, I finally figured out how to access the marinara-style cultured veggie recipe again. 

Ahem.

Actually, my cleverness has nothing to do with you now having access to this delicious recipe.  My darling husband revealed to me the wonders of viewing a “cached” version of GoHealthGirl’s currently non-functioning blog.  Exactly what “cached” means, I don’t know.  But it works!  So thank you, honey. 

Anyway, I have tried three kinds of cultured vegetables so far.  I bought kimchi at my local farmers’ market, and that was pretty awesome.  At home, I prepared a cabbage-carrot-ginger variety and the following marinara style veggies.  All have been delicious, but I think that if you’re new to cultured veggies, the marinara style ones would be a good first choice.  The flavors are more familiar to most of us, and the sweetness of the carrots and beets helps to mellow the sourness of the fermentation process. 

So, if you’re ready for more vibrant health, go buy yourself a set of quart-sized mason jars, pull out your food processor, and let’s get started.  Cultured vegetables will add valuable probiotics and enzymes to your body, which will improve your digestion and absorption, help stamp out Candida, and boost your immune system.  In addition, these fermented foods curb cravings for sweets.  Do you really need any more incentives to give this superfood a try?

For your first foray into cultured veggies, you should probably plan to spend 2 to 2.5 hours on the project, although the process goes much faster with practice.  Also consider doubling or tripling the recipe below.  As long as you’re at it, you might as well make a big batch.

[Edit 6/17/08: To see my new tutorial with step-by-step photographs of making a batch of cultured vegetables, go here for Part 1 and here for Part 2.]

 

Marinara Style Cultured Vegetables

(slightly adapted from GoHealthGirl’s version)

2 pounds organic carrots, scrubbed and trimmed
1 pound organic beets (weighed without the stems and leaves), peeled and trimmed
2 medium onions, peeled
1 head of garlic, all cloves peeled
2 shallots, peeled
1 or 2 handfuls fresh basil, washed and drained
1 large handful fresh oregano, washed and drained
2 teaspoons dried marjoram
several leaves of cabbage, washed
Body Ecology culture starter (optional)
distilled water

3 or 4 mason jars (1 quart each)
food processor
blender
cutting board
good vegetables knives
1 very large stainless steel bowl
1 small bowl and some honey for the culture starter, if using
1 large pot of boiling water, optional (for sterilizing all equipment)
1 apron (trust me on this!)
several clean kitchen towels

Step 1:  Gather all equipment and vegetables before starting the process.  This will save you a lot of time, as well as red and orange vegetable juice dribbled all over your kitchen floor. 

Step 2:  If you wish, sterilize your equipment (not the food) by bringing water to a boil in a large pot, then using long tongs to dip each piece into the water.  Set aside everything on a clean towel for the water to evaporate.  (I’m not sure how necessary this step is.  Although the Body Ecology group insists it’s important, people have been culturing vegetables and other foods all over the world for centuries without sterilization.  The last time I made cultured veggies, I didn’t observe this practice, and nobody died.  Nevertheless, it’s probably a good idea.  If you choose to include this step, start heating the water before you begin gathering everything else, because it can take a long time to bring water to a boil.)

Step 3:  If you wish, add a packet of the Body Ecology culture starter to tepid water and a little bit of honey in the small bowl, following package directions.  Set aside while the bacteria begin to multiply.  This step is optional but highly recommended, particularly if this is your first time preparing cultured vegetables.

Step 4:  Cut the carrots and beets into large pieces and feed into your food processor with the grater/shredder attachment.  Put the shredded veggies in the stainless steel bowl.

Step 5:  Switch the food processor attachment to a normal rotating blade and, in batches, finely mince the onions, garlic cloves, shallots, basil, and oregano.  Add to the shredded veggies, toss in the dried marjoram, and combine well.

Step 6:  Take out a couple of handfuls of the veggie mixture and put it in the blender with some distilled water.  Puree the mixture to form a brine.  Add the culture starter, if using, to the brine and mix well.  Pour into the bowl of vegetables and combine.

Step 7:  Tightly pack the vegetables into the mason jars, leaving at least 2 inches of space at the top of the jars.  Dip the cabbage leaves into some brine, roll them, and wedge them into the jars to force the shredded veggies below the surface of the brine.  Twist the lids onto the jars very tightly.

Step 8:  Set the jars in a dark place at room temperature for 7 days, undisturbed.  At the end of this time, wipe off the jars (some seepage or foaming may have occurred) and place in the refrigerator.  The vegetables are ready for eating at this point, although they will continue to improve over time.  They will keep for many, many months.

That’s it!  Now all you have to do is eat them every day–hopefully 2 or 3 times a day. 

NOTE: If you choose to double, triple, or even quadruple this recipe, you do NOT need to use multiple packets of the Body Ecology culture starter.  Just one will suffice.

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Garden Green Vegetable Soup

One of the things I love best about soup is its flexibility.  No matter what you have in the fridge, you can probably throw it together and make a delicious soup.  And you almost never have to follow the recipe perfectly.  I especially like that about soup.  I also like that I can make a really big pot of it, slide it into the fridge, and eat off of it for days.  Then I always have a healthy snack when I need it.

This “throw it all into the pot” approach can be intimidating, however.  The thought of approaching cooking this way used to paralyze me.  I watched my mom do it my whole life, but I was terrified of ruining a whole pot of soup.   It’s a lot of food to ruin in a single sitting, after all. 

I eventually found it helpful to start with a good vegetable soup recipe (like a minestrone or garden vegetable soup), then experiment a little each time I made it.  The first time, I’d follow the recipe perfectly.  The next time, I’d try substituting zucchini for green beans or tomatoes for carrots.  I’d do this over and over.  Leeks instead of onions.  Shallots instead of garlic.  Edamame (which I no longer eat) instead of corn.  Although small, these alterations built my confidence over time.  Now, I don’t think twice about firing up the stove for soup without a recipe.

If you’d like to see how a delicious hodge-podge soup might look on paper, you can check out the “recipe” below.  I prepared this last night in honor of my mother-in-law’s visit.  I used a combination of vegetables from the farmers’ market and a few items from the grocery store.  Since seasoning a soup can be the part most prone to error, it’s always best to use the freshest, best-tasting vegetables you can.  You’ll find you need a lot less seasoning that way.

Incidentally, this particular soup is great for diabetics, hypoglycemics, or anyone suffering from Candida.  Keep in mind that you can always add some beans–especially kidney, great northern, or cannellini beans–or some meat to a soup like this.  Tonight, I’m going to roast a couple of chickens and add some of the leftover meat to the soup for a heartier lunch tomorrow.  While I enjoy the look of this all-green and white soup, you could add tomatoes or carrots, if you desire.  I would probably remove the turnips, though, if I added carrots, since both vegetables are slightly sweet.  Cabbage would be another great addition.
 

Garden Green Vegetable Soup

2 tablespoons virgin, unrefined coconut oil (or extra virgin olive oil)
1 large onion, chopped
4 leeks, white and tender green parts sliced
4 cloves garlic, minced

In a large stock pot, heat the oil over medium to medium-high, then cook the onion, leeks, and garlic until soft.  (I start out virtually every soup this way–sauteing garlic, onions, leeks, and/or shallots.  It creates a wonderful flavor base.)

4 medium zucchini, chopped
1/2 head cauliflower, cut into small florets
1 large head broccoli, cut into small florets
3 cups fresh green beans, ends trimmed and snapped in half
4 small to medium turnips, peeled and diced (I make them about 1/4 to 1/2 inch square)
10 stalks celery, sliced
16 cups good-quality chicken stock (vegetable stock would work too, or use beef stock if you want to add some cooked ground beef to the soup)

Add all of the above ingredients, bring to a boil, reduce heat, and simmer until the vegetables are tender.  Once it reaches a boil, the soup should only need 15 to 30 minutes of simmering, depending on the size of your vegetable chunks.

6 cups chopped kale
1/2 cup chopped fresh basil
lots of freshly-ground black pepper
1 or 2 dashes cayenne pepper
sea salt, if desired

Toss in these last ingredients about 5 to 10 minutes before serving.  Enjoy! 

Note:  One little vegetable soup trick I really like is to cook the zucchini in some of the broth separately.  When it’s tender, puree the mixture, then add it to the big pot.  This adds some body to the broth.  Obviously, the more zucchini you use, the thicker and creamier the broth.

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Cucumbers, Tomatoes, and Lemons, Oh My!

When you crave something light, refreshing, healthy, and flavorful this summer, reach for a modified version of the Middle-Eastern salad known as fattoush (or fatoosh).  Traditional fattoush includes toasted pieces of pita, but if you’re allergic to wheat or gluten (or simply want to cut down on your grain consumption), you’ll want to leave out that ingredient.  There are as many versions of fattoush as there are regions in the Middle-East, but I’ve reproduced my favorite adaptation for you below.  This one is excellent for diabetics, hypoglycemics, individuals with allergies, and candida-sufferers.

I serve fattoush as a perfect accompaniment to Lemon Lentil Soup with Collards, lamb burgers, or hummus (I’ll post recipes for the latter two options soon).  For food-combining reasons, I prefer to eat fattoush with either lentil soup or lamb burgers, but when I have company, I prepare all three dishes together.  Alternatively, I reach for fattoush at breakfast or throughout the day as a snack.

Although the particular combination of ingredients may be unfamiliar to you, I hope you’ll give this dish a try.  The flavors in fattoush are very friendly to the American palate.  Even unadventurous eaters enjoy this salad when I don’t tell them beforehand that it’s Middle-Eastern. 
 

Gluten-Free Fattoush (only very slightly altered from a version I found on www.allrecipes.com)

8 leaves romaine lettuce, torn into bite-size pieces
2 green onions, sliced
1 large English (seedless) cucumber, chopped and, unless the skin is too tough, unpeeled
3 tomatoes, seeded and chopped

1/4 cup minced fresh flat-leaf (Italian) parsley
1/4 cup minced fresh mint leaves
1 clove garlic, minced
1/4 cup freshly-squeezed lemon juice
1/4 cup extra virgin olive oil
2 tablespoons sumac powder
3/4 to 1 teaspoon quality sea salt
1/4 teaspoon freshly-ground black pepper

In a large bowl, gently toss the first four ingredients together.  Although you may feel like there’s too much lettuce, rest assured that it will wilt once you add the dressing.  Sometimes I leave out the lettuce altogether, though, so don’t sweat it too much.

In a separate bowl, whisk together the dressing ingredients.  Pour over the chopped vegetables and gently turn to coat.  Cover and refrigerate for 20 minutes before serving.

Notes: 
If you can’t find English cucumbers, use 1 or 2 regular cucumbers (depending on size) and remove most of the seeds.  Since they’re usually covered in a thick layer of wax, unless they’re organic, always peel this variety. 

Ethnic and specialty grocery stores typically carry sumac.  I buy mine inexpensively at Phoenicia Foods here in Houston.  Otherwise, you can purchase it online at this website or simply go without.  I prefer this salad with the sumac, but it’s still excellent sans sumac.

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My Favorite Green Juice

In honor of St. Patrick’s Day, I humbly submit my favorite recipe for green juice.  Unlike many juicers, I must avoid the extremely sweet juices (from carrots, beets, and most fruits) that are so often used to mask the taste of greens.  Fortunately, and much to my surprise, green juice can be delicious without them.  Really.  I actually like drinking this juice.  A little sour green apple and some cucumber take the edge off here with very little sugar, which makes this recipe ideal for anyone with blood sugar issues (e.g., diabetes or hypoglycemia) or for Candida-prone individuals.
 

My Favorite Green Juice

1 head organic romaine lettuce
1 bunch organic spinach
1 bunch parsley or cilantro
1 to 2 heads organic celery, leaves included
1 to 2 cucumbers, skins included (be sure not to use waxed cucumbers and keep an eye out for mold; if either is a problem, peel them first)
2 small zucchini squash
1 organic Granny Smith apple, cored (apple seeds contain naturally-occurring arsenic)

If possible, use all organic ingredients and wash skins thoroughly.  This recipe makes a lot of juice, probably around 6 cups, so feel free to halve or quarter the recipe as needed.  If you like, you can dilute it slightly with water and add a squeeze of fresh lemon juice.  Now go drink to your health!

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Grilled Turkey Burgers with Dijon-Dill Sauce

I found this recipe in its original form on the Body Ecology website a couple of months ago.  It’s absolutely delicious.  We’ve made it several times and even served it to company with rave reviews.  This would be a great recipe for Candida-sufferers.  Lightly steamed green beans complement this dish well.
 

Grilled Turkey Burgers with Dijon-Dill Sauce

1 pound ground turkey (I prefer 97/3 for this recipe, although 93/7 works great too)
sea salt
freshly-ground black pepper
garlic powder
onion powder

1/4 cup dijon mustard (select one made with apple cider vinegar)
1 teaspoon dry mustard
8 to 10 drops liquid stevia (if you don’t have Candida, you can use 4 teaspoons honey)
2 tablespoons raw, unfiltered apple cider vinegar
1/2 cup extra virgin olive oil
1/2 cup chopped fresh dill or 1 teaspoon dried (and no, 1/2 cup is not a typo)

Form the turkey into 4 patties and season generously with salt, pepper, garlic powder, and onion powder.  Grill on medium-high heat for about 4 minutes per side, or until nicely browned and cooked through.

To prepare the sauce, mix the first 4 ingredients together thoroughly.  Slowly whisk in the olive oil to emulsify the mixture.  Finally, stir in the dill.  Refrigerate.  Make the sauce well in advance, if possible.  Refrigerating for at least one hour improves the texture.

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Probiotic Sources

My apologies for a month-long absence!  To be honest, I wasn’t sure anyone would notice.  It seems, however, that people do read this blog from time to time, and, furthermore, based on an email I received last week, the information I post here has been helpful for at least one person.  Thus, I return to posting, though I shall make no empty promises of writing every 48 hours.  Henceforth, my goal shall be a measly one or two posts per week.  I simply had no idea how demanding school was going to be this quarter.

 Now that that’s out of the way, I turn to a topic that I have been researching most fervently of late: probiotics.  Vital to immunity, digestion, absorption, and keeping the perfidious Candida at bay, those fabulous little intestinal flora get wiped out by antibiotics, environmental toxins, and stress.  So what can you do about it?  Well, I used to think that taking probiotic capsules was my only option.  But what a world has opened up to me!  Yes, high-quality, encapsulated probiotics are, indeed, highly beneficial, but why stop there?  Those formulas contain, at best, a dozen or so strains of beneficial bacteria, yet there are hundreds more out there that our bodies need.  Besides, the high-quality ones are outrageously expensive.  Don’t get me wrong.  For short-term use, they’re invaluable, but we should all be taking in probiotics daily for the rest of our lives.  And, for most of us, taking Primal Defense every month isn’t financially feasible.  So here are three alternative (cheaper) sources:

Source #1: Kombucha
Since I’ve posted on it before, I won’t wax poetic on Kombucha’s marvelous merits here.  I do have some new information, though.  I found a highly detailed website (complete with many pictures) that gives instructions on how to make Kombucha at home.  I plan to try this, because I love this stuff.  Making it at home is very, very cheap, so I’ll get to drink much more of it.  I plan to order the culture this week or next, and I’ll be sure to update this blog with my success or failure.  You can check out the website yourself at www.kombuchatea.co.uk

Source #2: Apple Cider Vinegar
Make that raw (un-pasturized), unfiltered apple cider vinegar (ACV).  Besides its alkalizing, detoxifying effect on the body and its usefulness as a digestive aid, ACV delivers lots of lovely healthy bacteria to your digestive tract.  You can incorporate it into your diet in several ways.  Choose one or more of the following:

• Try drinking a mix of 8 oz purified water, 1-2 Tbsp ACV, and, if desired, a little stevia, blackstrap molasses, or honey (choose stevia if you have Candida or blood sugar problems).  Do this once or twice per day on an empty stomach. 
• During meals, sip 2 tsp of ACV mixed with 6 oz water.  This tastes pretty stout, so be prepared!
• Eat salad dressing made with ACV every day.  I’ve posted some of my personal favorites here before.

Source #3: Cultured Vegetables
I know it sounds creepy, but that’s only because we’re wimpy Americans.  Millions of people around the world eat these on a daily basis (think: sauerkraut or kimchi).  Just don’t buy these foods in stores!  These foods are only beneficial as long as their bacteria are alive and well.  Pasteurization destroys them.  That means you have to make them at home.  I’m making my first batch today, and I’ll let you know how it goes.  Here are some recipes:

http://www.bodyecology.com/cveggies.php
http://bodyecology.com/07/02/01/kimchi_wonderfood_recipe.php

Check out the Body Ecology Website while you’re there.  Although their rhetoric is a little too sensational for my taste, their emphasis on cultured foods is right on target. 

That’s all for now.  Next up: more recipes.

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Healthy Salad Dressing Recipes

A friend of mine recently saw my doctor and needed some options to jazz up his limited diet, particularly in the salad area.  After all, you can only eat dry lettuce for so long before you start getting seriously grumpy.  I was going to email some recipes to his wife, but then I thought I’d post them here in case someone else could benefit from them.

Healthy Vinaigrette (alkaline-forming, yeast-fighting)

1/2 C raw, organic, unfiltered Apple Cider Vinegar (ACV)
1/3 C organic Flaxseed Oil, Olive Oil, or Udo’s Choice Oil
1 tsp Bragg’s Liquid Aminos
2 tsp Xylitol or 4 drops Stevia (use Honey if not worried about yeast or body acidity)
2 cloves minced Garlic
1 tsp Italian Seasoning
sea salt
freshly ground black pepper

Mix together and store in refrigerator.  We’ll keep this for up to 2 weeks.  After that, I get creeped out and toss it.  (Notes: Olive oil solidifies below room temperature, so if you use it in the dressing, you’ll need to hold your container under running hot water to “melt” the oil before pouring the dressing.  Bragg’s Liquid Aminos is a wheat-, gluten-, and fermentation-free soy/tamari sauce substitute available in all health food stores.  Also, this is basically the recipe on Bragg’s Apple Cider Vinegar bottle, not my original creation.)

Middle Eastern Lemon Herb Dressing (alkaline-forming, good for anti-yeast diets)

1/4 C chopped fresh Parsley
1/4 C chopped fresh Mint
1 clove minced Garlic
1/4 C Lemon Juice (fresh-squeezed is best, of course)
1/4 C organic extra virgin Olive Oil
1/4 tsp Sea Salt
1/4 tsp ground Black Pepper

Emulsify with a whisk or, for a smoother dressing, puree in a blender.  This is especially delicious over a salad of chopped raw green cabbage or chopped tomatoes and cucumbers (no need to limit yourself to lettuce salads!).

Southwestern Lemon Herb Dressing (alkaline-forming, good for anti-yeast diets)

2 T fresh chopped Cilantro
1 T fresh chopped Mint
1 T fresh chopped Basil
1 T raw chopped pumpkin seeds
3 T extra virgin Olive Oil
3 T Lemon Juice (freshly-squeezed is best, of course)

Emulsify with a whisk or, for a smoother dressing, puree in a blender.

Two more ideas:

1)  While I don’t know the proportions they use, Cafe Express serves a delicious dressing made with only olive oil, lemon juice, garlic, and crushed red pepper.  If you start with a 1:1 ratio of olive oil to lemon juice, you can add olive oil and seasoning to your personal taste.

2) Avocados are often used to make healthy dressings creamy without dairy.  I have not yet tried this myself, but I plan to do so as soon as I run out of the two dressings I already have made up in my fridge.

Thanks again for reading!

 

Related Posts

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Dairy-Free Basil Pesto

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Kombucha: My New Superfood

Okay, “superfood” may overstate things a bit, but I am really excited about Kombucha and its many health benefits.  My naturopath introduced me to it for the purpose of fighting Candida (see below for other uses).  He told me to start drinking a few ounces three times per day.  Great.  Where do I find it?  Is it dried? 

“Oh no.  It’s fermented tea.”  

“Excuse me?  You want me to drink what?” 

“Really, it’s not so bad,” he assures me.

Right.  I try to imagine fermented tea.  No, that can’t possibly taste good.

Then again, I’m pretty desperate.  So I dutifully drop by Whole Foods on my way home and discover a multitude of flavors in the refrigerated section.  Besides the Original flavor, I snatch one each of Gingerade, Citrus, and Multi-Green. 

Upon arriving home, I inspect my purchases more closely.  Hmmm.  Weird, stringy stuff swirls around the bottom of the glass jars. 

I shudder.

I select Original for my test run.  After all, it can only get better from there, right?  I shake, shake, shake it to disperse the hideous stringy stuff, then twirl the cap reluctantly.

 Oops.

It seems Kombucha reacts much like a coke when manhandled.  I roll the bottle over in my hands and see “Do NOT shake” printed very clearly.  Obviously, I didn’t inspect my purchase carefully enough, but it appears that no real harm has been inflicted. 

I take a tiny sip. 

Wow.  That’s actually–no, can’t be.  I take another, larger swig.  Who would have guessed?  It is good! 

 Now five days into my Kombucha-drinking regimen, I love it.  It’s refreshing, a little bubbly tasting (from the fermentation), and somehow satisfies my sweet tooth.  That last bonus is huge, because I don’t even get to relish fruit anymore.

So, besides Candida-fighting qualities, what are the other benefits of Kombucha?  According to everything I’ve read, Kombucha (sometimes called Kombucha tea) is swimming with probiotics, enzymes, amino acids, and antioxidants.  This fermented tea fights Candida, promotes alkalinity in the body, boosts immunity, and supports digestion, among many, many other benefits.  And that stringy stuff at the bottom?  It’s just the mother–like the stuff you find at the bottom of raw apple cider vinegar. 

You can purchase Kombucha at health food stores or online.  Be sure to select organic, raw varieties. 

The brand I found at Whole Foods is GT’s: www.GTSkombucha.com.  The Original is light and refreshing, the Ginger is very gingery (read: will open your sinuses; consider yourself forewarned), the Multi-Green is slightly bitter (but really healthy!), and the Citrus is delicious.

www.kombu.de/candida.htm This page explains why Kombucha, a fermented product made with yeast and sugar, helps kill off Candida.  I found it very helpful, because the reasoning is a little counter-intuitive.  First, the yeast and other cultures eat the sugar in order to produce all the important probiotics and nutrients.  Second, the kind of yeast used in Kombucha is actually a strain that’s antagonistic to Candida albicans.  Result: Candida die-off!

For even more information about Kombucha, browse the entire international site of www.kombu.de or do a Google search.  It’s great stuff.

To your health and mine,

Pennythoughts

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