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It’s the gut-loving liquid people went crazy for over summer, but now it seems kombucha deserves a place in your kitchen – not just your esky.

Hannah Singleton is a nutritionist and one half of the mother-daughter duo behind plant-based recipe creators, @HealthyLuxe. To prove that kombucha is the cooking ingredient you’ve been missing, Hannah has come up with four delicious recipes.

But first, why kombucha? A favourite alternative to sugary soft drinks and juices, kombucha is a fizzy, sweet, refreshing summer drink – and a delicious alcoholic mixer.

It’s not just a trend, either. Kombucha has been consumed for thousands of years, likely originating in China or Japan. This fermented tea is rich in probiotics, a good source of antioxidants and, like other fermented foods and drinks, is great for promoting healthy gut flora.

No wonder Hannah wanted to get creative and come up with four recipes that hero kombucha!

Baked Sesame Glazed Salmon with Tartar Sauce
“Our Healthy Sesame Glazed Salmon recipe is easy enough to throw together for a lazy Monday night dinner, but fancy enough to plate up for guests at your first post-iso dinner party,” says Hannah. “If you’re looking for a vegan or vegetarian friendly version of this recipe, don’t fret. You can use the same delicious sesame glaze with eggplant and/or tofu. We use this marinade for all sorts and it never disappoints.”

Salmon Ingredients
1/4 cup tamari sauce
3 tbsp sesame oil
1 tbsp white wine vinegar
1-2 tbsp freshly grated ginger
2 tsp crushed garlic
1/2 tsp chilli flakes (or 1 fresh chilli)
1 kg boneless salmon fillet
1/3 cup toasted sesame seeds
Coriander or dill to garnish
Lime juice, to garnish
Easy Peasy Tartar Sauce to accompany

Salmon Method

  1. Combine tamari, sesame oil, white wine vinegar, ginger, garlic and chilli in a small mixing bowl to create the marinade, mix well.
  2. Place salmon fillet in a large, shallow dish. Pour marinade over the salmon, ensuring its as evenly covered as possible. Cover the salmon fillet and place in the fridge for 2- 3 hours.
  3. Preheat oven to 180 degrees C (fan forced).
  4. Gently transfer salmon onto a lined baking tray. Bake for 15-20 minutes (baking time will vary depending on thickness of salmon fillet and whether you like your salmon medium or well-cooked).
  5. Transfer the baked salmon to a serving dish. Garnish with sesame seeds, coriander, lime and/or additional chilli.

Tartar Sauce Ingredients
3/4 cup whole organic mayonnaise
2 gherkins, finely chopped
2 tbsp fresh dill, chopped
2 tbsp Nexba Elderflower & Lemon Kombucha
1/4 tsp black pepper

Tartar Sauce Method

  1. Combine all ingredients in a small mixing bowl, gently stir until well combined.
  2. Cover and place in the fridge for 30-40 minutes (minimum).
  3. Serve with your choice of seafood dish. Tartar will keep (covered and refrigerated) for around five days.

Rainbow Pancakes
“A classic flour, eggs, milk combo with an extra nutritional kick!” says Hannah. “We’re obsessed with our healthy chocolate sauce paired with the Turmeric-Orange pancakes, lemon juice (or rice malt syrup for a hit of sweetness) with the Super-Blue pancakes and avocado, lime ‘n’ sprouts are a winner-winner-chicken-dinner with the Savoury Matcha Pancakes. Breakfast at its finest!”

Basic Pancake Batter Ingredients
2 cups self-raising flour
2 eggs, whisked
3/4 cup oat milk
3/4 cup Nexba Kombucha (we used Elderflower & Lemon but you can choose any flavour)
1 tsp vanilla essence
1-2 tbsp coconut oil, to cook

For Savoury Matcha, add…
1/4 cup spinach leaves
1/4 cup lime juice
1-2 tsp matcha powder

For Turmeric Orange, add…
1/4 cup orange juice
1 tsp turmeric powder

For Super-Blue, add…
1/4 cup lemon juice
2 tsp blue spirulina

Chocolate-Tahini Sauce
3 tbsp cacao powder
1 1/2 tbsp hulled tahini
1/4 cup orange juice
1-2 tsp rice malt syrup

Method

Batter

  1. Place flour in a large mixing bowl. Create a well in the centre and add the whisked eggs. Gently mix.
  2. Add oat milk, kombucha and vanilla essence. Mix well.
  3. Separate pancake batter into 3 bowls.

Savoury Matcha Pancakes

  1. Combine spinach leaves and lime juice for the matcha pancakes in a high power blender. Blend until spinach leaves are pureed and there are no chunks.
  2. Add spinach blend to one of the pancake bowls. Mix well and stir through matcha powder. Set aside.

Turmeric-Orange Pancakes

  1. To prepare the turmeric-orange pancakes, add orange juice and turmeric powder to the second bowl. Mix well.
  2. To prepare the Chocolate-Tahini Sauce for the turmeric-orange pancakes, combine all sauce ingredients in a small mixing bowl. Mix well. 
  3. Add boiling water until desired consistency is reached. Set aside.

Super-Blue Pancakes

  1. Add lemon juice and blue spirulina to the third pancake batter bowl. Mix well.
  2. Add more spirulina if you’d like a more vibrant colour.

To cook

  1. Place a small amount of coconut oil in a non-stick pan and allow to melt over medium heat.
  2. Spoon approx. 1/4 cup of the pancake mix (you can start with any flavour) over the pan and leave to cook for 1-2 minutes or until it starts to bubble. Flip and cook the other side a further minute.
  3. Repeat this process for the remaining pancake batter. Stack, serve & enjoy!
  4. Serve Matcha Pancakes with sliced avocado, lime and/or sprouts, Turmeric-Orange Pancakes with the healthy chocolate sauce and the Super-Blue Pancakes with lemon juice, fresh blueberries and/or a touch of rice malt syrup.

Very Berry Sugar-Free Rollups
“Looking for a healthy lunchbox snack for your little ones? These tick all the boxes!” says Hannah. “They’re naturally sweet which your kids will love, yet they’re sugar free and completely natural – a big win for everyone.”

Ingredients
1 1/2 cups frozen strawberries
1 cups frozen raspberries
2 tbsp rice malt syrup
2 tbsp Nexba Mixed Berry Kombucha (or kombucha flavour of choice)
1-2 tsp pink pitaya powder (optional)

Method

  1. Combine strawberries, raspberries, rice malt syrup, kombucha and pink pitaya powder in a high-speed blender. Blend until smooth.
  2. Line a baking tray with baking paper. Pour the berry blend over the paper and use a spoon to spread as evenly as possible. It should be approximately 1/2 cm thick.
  3. Time to dehydrate in your oven! Set your oven to 50 degrees C. Place baking tray in the oven for 5-6 hours or until it no longer feels sticky in the centre.
  4. Remove baking tray from oven and allow roll ups to cool fully before removing. Use scissors to cut into strips. Roll and they’re ready to go, or pop in the fridge where they’ll keep for seven days.

Note
Only remove the baking paper immediately before eating.
You can purchase Pink Pitaya Powder online or via your favourite The Source Bulk Wholefoods store.


Berrylicious Chocolate Cake
If you’re a sugar-free newb, and still crave an extra hit of the sweet stuff, you can always add rice malt syrup as an optional ingredient to add a dash more sweetness,” says Hannah. “Serve this cake straight-up or with a drizzle of full fat cream, or for the true chocoholics like us, serve with a chocolate peanut butter frosting. Not for the faint-hearted!”

Ingredients

Cake
1 1/2 cups all purpose gluten-free flour
1/4 cup cacao powder
2 tsp baking powder
2 eggs, whisked
1 1/2 cups Nexba Mixed Berry Kombucha (Pro tip! For a more traditional cake texture you can use 3/4 cup kombucha and 3/4 cup plant-based milk)
1/4 cup olive oil (or coconut oil, melted)
1/4 cup rice malt syrup (optional)
80 grams melted sugar-free dark chocolate
1 cup frozen raspberries

Frosting
1/2 cup chocolate-peanut butter spread (optional)
1/4 cup fresh raspberries to top (optional)

Method

  1. Preheat oven to 180 degrees celsius (fan forced).
  2. Combine all dry ingredients in a large mixing bowl, use a wooden spoon to mix until well combined.
  3. Create a well in the centre. Gradually add the kombucha, whisked eggs and olive oil, stir continuously. Add the rice malt syrup here if you’re looking for more sweetness.
  4. Stir through melted chocolate and raspberries. Grease and line a spring-form cake tin (approx. 17cm diameter).
  5. Spoon the cake batter into the tin and bake for 45 minutes. Check the cake using a metal skewer to see if it’s cooked – the skewer should come out clean.
  6. Leave to cool in the tin for 25-30 minutes. Once cooled, spread the chocolate-peanut ‘frosting’ on top of the cake. Top with fresh raspberries.
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