Raw kombucha, fermented ginger ale, homemade super sauerkraut, and more! Come visit us at the reston farmers market at Lake Anne.
Kombucha is a lightly effervescent fermented drink of sweetened black or green tea that is produced by fermenting the tea using a Symbiotic Colony of Bacteria and Yeast (SCOBY). It has a great effect on normalizing the system, it crowds out bad bacteria, and it allows good bacteria to proliferate.
Hi. I have closed my probiotics business and traded it in for a full time position running a charity that feeds malnourished indigenous Mayan children. If you or anyone you know in the DC area, is interested in starting or expanding their fermenting, I am selling off all my supplies and equipment. Please pass this on to anyone you think may be interested. Thank you.
I have closed my probiotic business and I am selling off all my supplies. Let me know if you are interested.
16 oz decanter bottles $12 a box of a dozen (usually $1.65 each)
32 oz boston round bottles $24 box of a dozen (usually $2.40 each)
1 gallon fermenting glass jars, some with taps $4-$8 (usually $5-$20 each)
5 gallon fermentation buckets (better than food grade) $12 (usually $20 each)
large coolers with wheels $20
Huge commercial refrigerator with adjustable shelves only $700
And much more....
Everything must go. Discount for large purchases.
[08/07/16] I had a great time meeting the new NTP Herndon group this weekend and sharing some of my probiotic beverages. I will be around for the nov class and will happily take any orders for more bottles of healthy, hand crafted probiotics. I also do classes on how to brew up your own beverages. Classes last about 90 minutes and I can come to your home if you are local or can host at my house if you prefer. There is a 4 student max. The class costs $100 (total not per student) and $50 per student to cover material costs. You go home with everything you need to brew up your own yummy healthy probiotics.
ON A PERSONAL NOTE:
It is once again the time of year for the big One Week for One Year fundraiser. I am fasting for a week (liquids only, soups, juices, and smoothies) as a part of a big group of people who are participating here in San Marcos La Laguna, Guatemala, and all over the world. I invite you to join me in this fast. The restrictions are simple and you are your own guide as to what your body needs. Here is the sink to sign up:
So why am I fasting? The goal of this week is first, to raise awareness about food scarcity, a situation too many on our planet experience every day. Imagine going to bed and not knowing if you have the resources to feed yourself or your children the following day. If nothing else, please tell someone you know about food scarcity. This is a planetary issue and simply starting the conversation is an important step in working towards a solution.
My second goal is to raise funds to help solve this problem through a wonderful program in my adopted town of San Marcos La Laguna, where every day I am surrounded by people facing food scarcity. I invite you to sponsor me in my fast. $20 buys 150 eggs, $100 pays a week salary for our cooks, $350 pays for a lunch for a YEAR. My link is:
Below is some additional information about the Konojel Community Center and how your support of this fast will make a real difference for people in this beautiful but impoverished community.
Konojel is a project of The All Together Foundation, a registered 501(c)3 nonprofit EIN 47-2522190.
Thank you so much. Every little bit helps,
All Together Foundation Director
flipcause.com I support food security in Guatemala, so I'm participating in Konojel's 1 Week for 1 Year - Fasting for Funds fundraiser. Check it out!
Turns out that the vast majority of these bacteria are actually good bacteria that help your body perform its normal functions. You are helping ensure it's the good guys that are taking up residence when you drink fermented beverages like kombucha and ginger ale, and eat fermented foods like sourkraut. Orders for this winter are due in on the 10th, and Daisy can be contacted to work out pickup.
[10/31/15] Today is our last day at the market, but if you would like to stock up for the winter, Daisy will be taking orders for two weeks from today, Saturday he 14th. If you want to stock up, we are offering a few discounts/promotions for buying in bulk. Ordes must be placed by tuesday, Nov 10. You can email [email protected], or call 571-505-6754 to get your order in. :)
It's getting cold, but we are still here for two more weekends after this one, so be sure to stop by before the wind blows these snowbirds south of the border :)
[10/09/15] Swing by for some of Andy's new flavor sauerkrauts this week, spicy hot Kraut-Chee and Onion-Shallot-Caraway! Delicious!
Just a reminder guys, there is no market tomorrow. There will be a multicultural festival in the Lake Anne area instead, so if you're in the habit of dropping by on Saturdays, check it out! I'm sure it will be great fun.
You'll never guess who Daisy got to meet this weekend!! Sandor Katz is a self-described "fermentation fetishist" and has taught hundreds of fermented food workshops around the United States. His book, Wild Fermentation, has been called a classic, "the bible for people embarking on DIY projects like sourdough or sauerkraut", and "especially notorious for getting people excited about fermenting food". In 2009, he was named one of Chow magazine's top trendsetters and rabble-rousers.
You can read more about him here: http://www.wildfermentation.com/who-is-sandorkraut/
and be sure to ask Daisy about the workshop she attended on Sunday!
New this week is some of Daisy's green tea kombucha. Stop by and try some, let us know how it is :)
Home brewing is amazing, but often leads to more brewing, and more after that :3 I am cleaning up some of my larger SCOBYs if anybody is interested in inheriting some, I can bring it to the market on Saturday :D
Note: this is not one of Daisy's, hers are much larger, and are hard at work making next weeks batch of booch!
We are working hard to get the ginger ale ready for this weekend. These buckets are special food-grade plastic, and will yeild about 5 gallons of ginger ale each :)
I don't know about any of you guys, but brewing my own Booch seems to have led to growing mother cultures, and less room in the jar for tea. Here is a wonderful way to use that extra culture, and get your skeptical friends to eat it too!
"If you brew the tea responsibly and successfully, and drink the tea, you can eat the SCOBY. It’s simply a probiotic-rich by-product of the fermentation process—bacteria, yeasts and cellulose (an insoluble substance that is the main constituent of plant cell walls and of vegetable fibers)."
yumuniverse.com I’m one of those people who brews homemade kombucha, shares as many kombucha mothers as I can, but still cannot bring myself to actually dispose of the extras I have. I look at my SCOBYs as living organisms and to put my mamas in the trash just feels wrong, heartless even. Go ahead, call me sensitiv…
It's a beautiful day in the neighborhood, and the kraut is out! The market is open until 12 today, so come try some :-)
Do you wanna try a sample? *singing*
Andy is ready with his beautiful kraut, so feel free to drop by and try some :)
[07/25/15] I am looking forward to sampling the new flavors today, lively lemonade and apple a day both a kefir based beverage.
Did you know our drinks include all the culture you need to start brewing your own? Here's a picture of one of our young SCOBYs (symbiotic community of bacteria and yeast).
I've decided to give Coffee Kombucha a shot, with no idea how it will turn out! There are many mixed reviews on the internet, but who;s to know until you give it a try. One of the best parts of making your own Kombucha is experimenting with flavor.
Here's some instructions in case you'd like to try your hand at it as well: http://www.culturesforhealth.com/kombucha-coffee-recipe
culturesforhealth.com Use your extra kombucha scoby to culture coffee! Combine your favorite morning beverage with your favorite cultured beverage for an amazingly refreshing drink!
We are still out today, despite the rain! Come try some mango kafir and five different flavors of sauerkraut :-)
"In 1964, Dr. Rudolf Sklenar of Oberhessen published research that attributed cancer fighting and cholesterol reducing qualities to kombucha. A 2009 lab study performed on mice with high cholesterol confirmed both kombucha’s antioxidant effects and its ability to reduce cholesterol. A 2009 Korean study regards kombucha “as a preventative and curative agent” against hepatotoxicity, chemical-driven liver damage.
One of the oldest commercial brands, GT’s Kombucha, was founded on such a story. Fifteen years ago, GT’s mother was diagnosed with an aggressive form of cancer. “Her tumor was so large that the doctors were certain it had spread throughout her body,” says GT, “and ordered a bone marrow transplant. When they discovered that the tumor was dormant and the cancer hadn’t spread, they asked her if had been doing anything differently with her diet. She replied that in addition to being a vegetarian for over a decade, she had been drinking this pungent-tasting tea for the last two years and that it makes her feel great. The doctors said that whatever you are doing; continue to do it, because your situation is miraculous.”
Licensed herbalist and acupuncturist, Heather Lounsbury says, “Kombucha tea alkalizes the body, which means you reduce your chances for illness, arthritis, and infections I recommend it to anyone who has the desire to be healthier.”
- Written by Aria Mayland
layogamagazine.com LA Yoga Ayurveda & Health Magazine covering health and yoga, yoga lifestyle, yoga wisdom, yoga community, yoga conferences and yoga video in southern california
A great read from Psycology Today -
"We are never truly alone. On our skin, in our gums, and in our guts live 100 trillion organisms, altogether known as the microbiome. These beasties comprise 90% of the cells of our bodies, though these cells are so tiny in size that it appears our own human cells predominate. It is only recently that we have begun to study these organisms with any depth. Most of them live within the gut, and cannot be cultured, and only with the advent of advanced genetic testing have we been able to have a better understanding of the variety and numbers of microbes we’re dealing with. They are Bacteria, Archaea (link is external), and even some eukariotic (link is external) parasites, protozoans, and fungi.
What do they have to do with psychiatry? It turns out way more than we might have suspected. The gut and brain have a steady ability to communicate via the nervous system, hormones, and the immune system. Some of the microbiome can release neurotransmitters, just like our own neurons do, speaking to the brain in its own language via the vagus nerve.
To have a full understanding of how the whole gut-brain connection works, you need robust knowledge of endocrinology, immunology, pathology, and neurology, which is a bit beyond the scope of a blog article. However, to break it down to simplistic terms, here are the basic links..."
You can find the rest of the article here:
psychologytoday.com Psychobiotics, immunology, and the theory of all chronic disease.
It's supposed to be a little rainy today, but we are sticking it out! If you're in the area come see us! We have a prime spot today, in the same row as normal, but closer to the village center :-)
Support your local farmer's market :-)
A great article on fermented foods from the Smithsonian http://www.smithsonianmag.com/smart-news/pickle-day-may-keep-your-anxiety-bay-180955661/?no-ist
www.smithsonianmag.com Fermented food appears to calm the nerves of the socially challenged
Today we have lots of lovely kraut, and some yummy mango kafir. Our flavors vary from week to week, so be sure to drop by and try some!
[06/20/15] Setting up for our third week at the market! Remember that if you bring your bottles back empty, it helps our planet, and gets you a credit towards your next drink!!
Chia Seed Kombucha
3 tablespoons chia seeds
1 cup kombucha, room temperature
1. Combine chia seeds and kombucha in a jar, mixing well.
2. Stir gently at 10 minute intervals.
3. When gelled to desired consistency, enjoy immmediately or refrigerate.
Strawberries with Kombucha Mint Sauce - A fun recipe for dressing up your dessert with a little culture!
2 tablespoons kombucha
2 tablespoon very fine sugar
2 tablespoons fresh mint, finely chopped
1 pound strawberries, sliced
1. Combine the vinegar, sugar, and mint. Stir until the sugar dissolves and is fully incorporated.
2. Combine the strawberries and the sauce.
3. Marinate 1-2 hours prior to serving. Serve at room temperature, alone or over ice cream, sponge cake, or shortbread.
Kombucha-marinated Pork Cutlets with Cultured Cream Sauce - Marinating pork improves flavor and texture. Pounded thin, “breaded” with almond flour, and pan-fried briefly, these cutlets are topped with a cultured cream and mustard sauce that turns a quick meal into a gourmet treat.
4 to 6 boneless thin center-cut pork chops
1 cup kombucha
1 clove garlic, minced
1-1½ cups almond flour
1 teaspoon dried tarragon, optional
½ teaspoon sea salt
¼ cup lard or ghee
1 cup crème fraîche or sour cream
2 tablespoons Dijon-style mustard
Fresh chopped parsley for garnish
1. Lay pork chops in a single layer in a 9x13-inch covered baking dish. Combine kombucha and garlic; pour over chops, turning to make sure all surfaces are covered. Refrigerate 4-24 hours. Remove from marinade and pat dry.
2. In a shallow bowl, beat egg. Place almond flour in a second shallow bowl. Stir in tarragon and salt.
3. Place pork chops in a plastic bag or between two pieces of parchment paper. With a meat mallet, pound chops into ¼-inch thick cutlets.
4. Melt ghee or lard in a large skillet over low heat.
5. While fat is melting Dip pounded chops into egg, then coat with almond flour. Increase heat under skillet.
6. Place cutlets in the hot fat and brown on each side, about 3-4 minutes per side. Remove to a platter.
7. Pour crème fraîche or sour cream into skillet. Whisk in mustard. Stir to incorporate all of the browned bits. Heat sauce just until hot and pour over pork cutlets. Garnish with chopped parsley, if desired.
Makes 4 generous servings.
Garden Pasta Salad with Kombucha Herb Dressing - For a tasty pasta dish with a bite, try this recipe. It's a great way to use strong-tasting kombucha.
½ cup kombucha tea
Juice of one lemon
Zest of one lemon
Juice of one orange
Zest of one orange
1 cup fresh parsley
1 cup fresh basil
1 cup olive oil
1 cup shredded carrots
3 celery stalks, diced
1 cucumber, peeled, seeded and diced
1 lb of pasta, cooked al dente and cooled to room temperature
1. Prepare dressing by adding kombucha, juice and zest from lemon and orange, parsley, and basil to a blender or food processor.
2. As the mixture processes, very slowly drizzle in the olive oil.
3. Add salt and pepper to taste.
4. In a large bowl combine vegetables and pasta with dressing. Toss and serve immediately or chill a few hours before serving.
"Kombucha Health Benefit #4 — Immune Boosting
Kombucha is extraordinarily anti-oxidant rich, and you all know the benefits of anti-oxidants for boosting your immune system and energy levels."
We have a great set up in the shade, come see us for some cold, refreshing samples!
[06/14/15] We are getting ready for the start of the festival, if you love yoga, being healthy, or are just looking for something fun to do with your Sunday, come see us at the love your body yoga festival from 10am to 5pm
|Saturday||08:00 - 12:00|
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Suzy Deli is the place to go for Breakfast and Lunch!
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