When this months Recipe Redux topic was released (cooking with tea), I pondered all the wonderful tea-infused cupcakes I’ve tasted and contemplated recreating some of my own. But to be honest, I JUST moved (to Charleston, SC and I am oh so excited about it – more on that in another post) and am in the midst of rebuilding and acquiring ammo for my kitchen; namely, the staples – baking necessities included. I decided to forgo the intricacies of baking and choose something easier. Much easier.
Kombucha Vinaigrette! I wish I could take full credit for this brilliant idea, but I can’t – I found the idea at The Nourished Kitchen. Some Kombucha’s can be quite vinegary, making it a perfect component for a salad dressing. I used the Gingerberry flavor by G.T.’s and mixed it with some sunflower seed oil, salt, pepper and lemon zest. Use it with anything on which you would use a salad dressing.
As you may already know, Kombucha and its fabulous yeasty, bacteria-laden elements serve as an excellent source of probiotics. Over-heating your kombucha (roughly 90 degrees) can kill off those probiotics, so try to use this dressing as is, or only slightly heated. Unless of course you’re not in the market for some probiotic goodness; then by all means, heat away.
1/4 cup kombucha (your choice)
1/4 -1/2 cup oil (olive, sunflower, walnut – experiment!)
Dash of salt and pepper
zest of 1 lemon
Shake it up and enjoy!
*Store in refrigerator and use within 5 days
Check out some other great tea-inspired recipes from the snazzy members of the Recipe Redux!
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