I drink kombucha for the great taste and health benefits. Started to brew my own and thrilled with the results. This is a simple and inexpensive recipe to add probiotics to your diet.

Refreshing, sweet and easy to make bubly drink. Rich in probiotics, perfect healthy substitute of soda/pop.

I just wanted to share one of my favorite kombucha flavors. It does work best with a green tea based kombucha brew, but would probably still be wonderful if you brew using black tea. White tea would also be awesome!

I love to cook but when im ailing the kitchen force is not with me so heres a too easy grilled chicken

I wanted to use natural yeast in sweet snacks and not just bread, so I figured tea would be nice.Every household has tea, and you can make a strong yeast right with materials on hand, so I recommend it!! This time I used earl grey, and it had such a wonderful fragrance!! Recipe by Ryo-yuu

I tried various recipes for making a macrobiotic cake, and came up with this idea to add a strong fragrance to the batter to make up for the lack of taste from being butter- or margarine-free.Brew the tea right away, so that it will be well-chilled when it's time to incorporate into the batter. You can use ice to chill it completely. The flour will become sticky if gets heated. The cake is easier to eat with ground tea leaves. Recipe by Usapanda recipe

Served: 3Very creamy, not very sweet because my family prefers tea that is less sweet but you can adjust the sweetness to your personal taste.The boba had a slightly sweet flavor from the sweetener and the milk tea had a milk sweetness but mostly the aroma of the tea and creaminess from the milkYou can also adjust the amount of boba according to personal preference but remember to scale the sweetness accordingly!

This is a typical dish for a macrobiotic diet.It helps burn off old accumulated fat (especially animal fats) from your internal organs.It causes some pretty strong diuresis, so drink only one cup at a time.If you like the taste, you can enjoy it every day, but try to avoid drinking for prolonged periods.The amount of the water should be 4-5 times that of the kiriboshi daikon (this time I used 5 times). Adjusting the heat to the amount you make and the richness, so adjust accordingly.You can make a huge batch and store in the refrigerator for 3 or 4 days.Make sure to warm it to at least room temperature before drinking. Recipe by Piyonofu

I used the idea from "Milsuke"'s Milk Jam and "Hironozomiyuuma"'s Condensed Milk recipe. I wanted the jam to be macrobiotic, so I tried making it delicious while using non-flavored soy milk and beet root. It is also a jam that will be good for a gift. Secretly, I am proud of it.I recommend using earl grey tea which has a strong flavor.Simmering the hull of the vanilla beans will reduce the soy milk-like flavor. Do not omit this process.It is hard to tell when the jam is ready. If you can see the bottom of the pan for just one second when you scrape the bottom of the pan, it has the consistency of a condensed milk. If you can see the bottom of the pan for about 2 seconds, it has the right consistency for a jam. Adjust the consistency to your liking.Do not take your eyes off the pan once you start making it and continue stirring while cooking. Recipe by Meifan

Perfect for Thermos,weather and those,sore throats,this cold weather season it will,warm you up!

The stewed kurumabu I had at a macrobiotic restaurant was really good, so I tried making it at home. Recipe by Pe-chan mama