Tuesday, April 9, 2013

HEX Kombucha is here!

HEX Kombucha is hand crafted in Baltimore. We start with a powerful strain of kombucha culture, organic  teas and organic cane sugar. After the first ferment we add small amounts of organic fruit juices, herbs and spices to our second ferment for our signature flavors. Our ingredients are carefully sourced from local community gardens, small companies that support fair trade and organic growing practices. 

HEX believes in the magical world of microbes and the body strengthening support that live cultures provides us. Each small batch of kombucha is carefully tended to from first ferment to your glass. We employ the Continuous Brew method, meaning that each batch is linked and carries with it the continuation of built-up taste and nutrients.

We are currently working hard on getting our product directly to you. HEX can be consumed currently at WC Harlan's in their delicious cocktails du jour or by the glass. Ask at the bar for contact information if you are interested in being added to our mailing list for HEX updates. 

HEX sign meaning on the current bottle- Love and Friendship: The two distelfink's embrace to show their love and friendship. One heart, symbolic of their love; the branches surround them confirming their everlasting friendship and the ring of raindrops showers them with life's bounty.

Current HEX Flavors:
Thyme Ginger Orange
Oaxacan Hibiscus

Tuesday, March 12, 2013

Baked Tofu with Tamari-Ginger-Scallion Marinade

One of life's simple pleasures...baked tofu. Along with sprouted lentils it is also one of the easiest things to make. I like to prepare a batch on Sunday's and use it in my lunches for the week or add to salads and for quick snacks. Make a little or make a lot and share it with your loved ones.

Baked Tofu with Tamari-Ginger-Scallion Marinade

Preheat your oven to 325

Unwrap your tofu block and give it a gentle squish in a clean kitchen towel or paper towels to remove excess water. Slice it into 10, roughly, 1/3-1/4" pieces, or thicker of thinner, its up to you. There are no rules here. Make 4 thick pieces or cubes or get real fancy and make crazy shapes. To-fun!

Next line them up in a baking dish. In a small bowl add 1/3 of a cup of gluten-free Tamari, 1-2 teaspoons freshly grated ginger (grated fine). Wash and remove roots or slimy leaves of 3 scallions and thinly slice, set aside. Using a pastry brush or a spoon brush/cover each piece with the tamari-ginger mixture, flip and do the other side. If you run out of sauce no biggie, just whip up more. Then sprinkle the scallions on top. Bake in the oven for 15-25 minutes or shorter or longer depending on the thickness and shapes. The "look" you are going for is crispy edges...

Remove from the pan to cool and place in a container to keep in your fridge.

Other marinade ideas using Tamari as the liquid base:

Ginger-Garlic-Peanut Butter
Orange Juice-Ginger-Cayenne
Nori-Shitake-Ginger-Garlic-Oh my!
Curry Powder

The sky is the limit!

Monday, March 11, 2013

Sprouting Lentils

Hello! It's sure been a while. This year my sweetie and I have vowed to eat more legumes. However he and I have a very difficult time digesting legume proteins and have even omitted some beans from our kitchen pantry (bye-bye black beans). Lentils are a economical and animal-free way to add protein and fiber to your diet. By sprouting them you are essentially waking them up to a living food that energetically  boosts their available nutrients. Lentils are good for your heart, they lower cholesterol with the high amount of soluble fiber. They contain high levels of folate and magnesium, provide energy while stabilizing your blood sugar and high in iron. Basically you would be remiss to not add lentils into your pantry rotation.

I sprout 1 cup of french lentils about twice a week. This provides us with enough lentils to steam, saute, add to soups and salads everyday. We also make a Sprouted Lentil Kefir Sourdough with them as well, so, so delicious.

Sprouted Lentils, the easiest thing to do EVER

1 cup picked-though and rinsed Organic French, Brown or Beluga Lentils
1 large jar (like a mason jar) with lid
1 piece of cheesecloth, doubled
Rubber Band

Pour lentils into jar, cover with water. Place on your counter overnight. In the morning remove the lid and place the cheesecloth over the opening and secured with a rubber-band. Pour out the soaking water into your compost. Next rinse the lentils with water, pour out and place in a dark cupboard. Repeat the rinsing and pouring off about 2-3 times a day. By the end of day two your will see some cute little lentil sprout-tails. Keep sprouting until a 1/4 inch long. Rinse one last time, cover with the lid and place in the refrigerator.

You should always steam sprouted lentils before eating or add them directly to recipes where cooking, baking or grilling is involved like soups, veggie burgers, stir-fry's and breads.

Aren't they lovely?

Friday, January 11, 2013

Fermentation Workshop with Sandor Katz

So much has happened these past couple months that I can't believe that its been since early October since I last updated. Especially with the news of our long weekend adventure in Tennessee with Sandor Katz. Again, bag blogger, no biscuit. I also traveled to Lexington Kentucky to be part of a International performance art exhibition and our Thanksgiving at Phantom Ranch, at the bottom of the Grand Canyon. So needless to say, lots has been going on.

I'm looking forward to getting posts up about kefir, mead and our weekend with Sandor.

Stay fermented!


Kitchen at Short Mountain...wow

Monday, October 1, 2012

Garden Porn: Bounty Abounding...Still!!!

We had another amazing bounty this past weekend at the Eric Waller Community Garden. More delicious green beans, butternut squash, eggplants galore, Swiss chard, herbs and some hidden beets. We took down the sad looking tomato plants and harvested what was left of them. We all raved about the magic of using mushroom compost in our beds and once again talked about food as we worked.

If you are thinking of starting a vegetable garden next year we all highly recommend amending your beds soil with mushroom compost. In Maryland Hollins Organic is a great supplier.

Salsa Fresca with Green Tomatoes: Canning Workshop and Recipe

Robin, Paula, Meena and Doris (L to R)

On Saturday we had our second canning workshop for the community gardeners. Five ladies joined me in my kitchen to can 18 pints of Salsa Fresca with Green Tomatoes. We had a ball. Everyone made a portion of the salsa beforehand. We then combined everyone's, conducted many taste tests and proceeded to can. All the tomatoes, peppers and oregano came from the garden.

Salsa Fresca with Green Tomatoes
Makes 4-6 pints 

Chop into small pieces 6 cups of green and red tomatoes, 2 cups chopped red onion, 1-2 large green and/or red bell peppers, 1-? (how many can you handle?!) Jalapenos finely chopped, 2 cloves of garlic finely chopped, 1/2 cup of cilantro leaves chopped, 1/2 cup of fresh lime juice, 2 teaspoons ground cumin, 1 teaspoon fresh or dried oregano (I added fresh whole leaves), 1 teaspoon salt and 1 teaspoon black pepper. Mix together, let the flavors meld and then taste test, adding more herbs or salt. Now this tastes great as is, but it will taste better in late February!

When your salsa is ready and your hot water bath is rolling proceed with canning... Click here to go to my post on canning basics.

Canning specifics for Salsa Fresca with Green Tomatoes:

We removed about 1/2 cup of liquid from each pint to pack in more salsa; save the juice for drinking, fermenting, soups and cocktails. Leave 3/4 of head-space and process in the hot water bath for 15 minutes. If you doubled, tripled or quintupled your recipe keep canning!

Enjoy! XOMC

Thank you to my friend Sarah for lending a helping hand and taking some great photos!
Assembly Lines work great!

You can can without wine but why?

Inside out

Saturday, September 29, 2012

Kombucha Porn

I just can't help myself...

Yerba Mate Kombucha: Look at that lovely healthy scoby and yeast formation!

I seek out unique bottle varieties for my 'buch...
Flavors of the week: Organic Grapes, Hibiscus-Rose, Ginger, Spirulina. Not pictured: Lemon-Chia