Ginger Carrot Bread W/Raisins, Toasted Walnuts, Wheat Germ & Flax Seed (Vegan)

Today I’m attempting a variation of my friend Miyuki’s Vegan Carrot Bread that I fell in love with and ate most of. Her recipe is great on its own but I wanted to really ginger-it-up and add some wheat germ, oatmeal and flax seed.

The recipe I started from is:

Miyuki’s Slow-Bake Carrot Loaf

2 cups wheat flour

1 cup tightly packed brown sugar

1 tbs cinnamon

2 tsps baking powder

½ tsp baking soda

½ tsp salt

3 cups grated carrot (about 3 moderately sized carrots)

¾ cup vegetable oil

¾ cup orange juice

1 cup raisins

1 cup chopped walnuts

What I added was:

1/4 cup wheat germ

1 tbs flax seed

2 tbs oatmeal

1/2 cup apple sauce

1 tbs honey

1 tbs shredded coconut

2 tbs pressed ginger juice mixed with some of the grated bits

2 tbs diced candied ginger

1 tbs molasses

And I substituted pineapple papaya juice for the orange juice.

Bake at 350 degrees for about an hour (check it by putting a knife through the middle and seeing if it’s still doughy)

Really I give all the credit for this recipe to Miyuki cause it’s pretty much perfect as is, I just wanted to hippie it up a bit more, San Francisco style. I sprinkled wheat germ on top of the dough when I put it in the oven and that was one of my favorite parts, it gets all crispy and has a great flavor and texture.

THIS TURNED OUT SO GOOD YOU GUISE

It’s really spicy and gingery and light and soft. I have already eaten two big pieces. Oh goddddd. Last time I ate this bread I made a fried egg and dipped it in the warm runny, salty yolk. That may sounds weird but it was SO GOOD. Just because this is really a pretty lightly sweet bread, it’s like a sweeter toast. Oh man I love this stuff, hope you do too.

Homemade Kombucha – Super easy, healthy and delicious

Making your own kombucha is so fucking simple I don’t know why anyone would pay $4 a bottle for it. All you need to make your own kombucha is:

– A bottle of kombucha

– a piece of a light cloth (something that breathes)

-a rubber band

– a bowl

– Black tea

– Sugar

-Bottles with a rubber top to trap carbonation

Basically, you can use the bacteria from a store-bought bottle of kombucha to grow more kombucha. All you have to do is brew a few bags of black tea in like 2 cups of water, add 1/4 cup of sugar, let it cool to room temperature and mix it with the liquid and chunky bits of your store-bought kombucha.

Then all you have to do is cover it with your breathable piece of fabric and secure it with a rubber-band. Set that in a cupboard in a warm area for 4-7 days until it has a nice little pancake of film (the scoby) resting on the top. Then  all you have to do is brew more tea w/ sugar and add it to the mix to continue to feed the kombucha (remember to let it cool or it will kill the bacteria.)

Should take about two weeks total to brew a batch and be able to bottle the liquid and keep the mother for additional batches. You can taste the mix as you go along and judge for yourself when you think it is done. It should be slightly carbonated and as sweet or sour as you like it (too sour? add more sugar!) I like to bottle mine with about 1/3 fruit juice and sliced ginger. Makes a super healthy and refreshing drink straight out of the fridge. YUM!