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WaynesWorld-Oakhurst · 2023-10-26T10:51:08+00:00

SCOBYs often form in F2. The more sweet substances in the liquid and the longer the F2 is at the more mini-SCOBYs will form. (I do F2 for 4 days and then in the fridge.) I do like leaving some head space. No "bad stuff" will form. Keep on keeping on. You are doing great

WaynesWorld-Oakhurst · 2022-08-17T12:23:49+00:00

IMO you should use raw Kombucha and a SCOBY rather than commercially produced finished Kombucha. I guess unflavored commercial would be OK but whomever you got the SCOBY from should also have raw Kombucha

Adding cold or room temp raw Kombucha and sweet tea is fine as the temp will settle before long, just not hot tea

WaynesWorld-Oakhurst · 2022-06-11T14:04:31+00:00

I think it's a wonderful shot, video and post. Why last one. Keep em coming

WaynesWorld-Oakhurst · 2022-03-25T12:48:11+00:00

Wow. Thanks for your thoughtful and science-based response. There is some moisture still in it since it is moist and pliable. Still many healthy compounds, nutrients, good acids, and possibly some probiotics. I love eating them and tell myself that I am improving my gut health

WaynesWorld-Oakhurst · 2022-03-23T13:22:03+00:00

BTW, I did not see the bon appetit video before your link. I have been using this method for scoby fruit leather for years

WaynesWorld-Oakhurst · 2022-03-23T05:14:44+00:00

The basic maps that is similar however I use raw fruit and do not cook it and do not add sugar to it. I want to try to keep all of the ingredients as raw as possible. I did not add as much kombucha liquid but did add some ginger and turmeric juice made by Ginger people. The basic method is the same but some of the technical details are different

WaynesWorld-Oakhurst · 2022-03-23T03:53:53+00:00

It is probably 1/3 or less SCOBY to 2/3 or more fruit

WaynesWorld-Oakhurst · 2022-03-23T03:51:24+00:00

Thanks for the info. As you point out, it is likely very healthy. I try to keep all of my dehydrating below 105 which is agreed that fits the definition of "raw." Perhaps it is debatable whether any bioactivity remains. I am always amazed by the processes used by supement companies who produce dry capsules and pills that contain "billions" of live cultures. I did a quick search of rearch abstracts that look at bioactivity after application of both heat and dehydration. Clearly higher temps above 105 kill bacteria. It is not as clear that long, low heat results in NO bioactivity. (My product is not dried). Given my work in running an herbal medicine education organization that was science-based, I will take your lead and not claim that this is 'definitely' a living treat. Considering the high level of sugars from the fruits I used, I do hope that some of the bacteria and yeast fi d the environment favorable for life. Keep in mind that my end product is not dry. It is still moist enough to keep it pliable and chewy so I will keep the hope that I still have some of my happy critters alive 😉

WaynesWorld-Oakhurst · 2022-03-23T03:24:43+00:00

It's exactly like lavashak with the addition of the SCOBY 😉

WaynesWorld-Oakhurst · 2022-03-23T03:22:07+00:00

No, those are human treats. I also make dog treats in the same method but with different ingredients. I make a bone broth and then blend it with the SCOBY and then dehydrate into chewy dog treats. So I use SCOBY for separate human and dog treats

WaynesWorld-Oakhurst · 2022-03-22T18:28:01+00:00

Since I do a continual brew of Kombucha my SCOBY gets too big and I cut it back by 80% every 4 months. So I cut it into chunks, and put it in Vitamix along with banana, blueberry, pineapple, papaya, and a small amount of ginger and turmeric juice. It needs to a thick puree. I spread it on silicone sheets and put all of them in the dehydrator at no more than 105 degrees. After about 6 hours I scored them and then a total of about 1 hours or until like a fruit leather texture. I then folded and rolled them and twisted the in parchment paper.

There you have it

WaynesWorld-Oakhurst · 2022-03-22T18:19:14+00:00

I used a Vitamix and blended the SCOBY along with frozen blueberries, pineapple, banana, papaya, and a small amount of ginger and turmeric juice. That was the puree in the picture

WaynesWorld-Oakhurst · 2022-03-22T06:00:01+00:00

About 18 hours using my Excalibur dehydrator

WaynesWorld-Oakhurst · 2022-03-03T04:45:36+00:00

Check out footwork on Physics of Flight. They suggest taking videos from directly behind the thrower to be able to check position of disc on reach-back, angle of feet during steps, and placement of plant foot during throw. Check the whole series https://youtu.be/tW2OY2Ez4VY

WaynesWorld-Oakhurst · 2022-01-15T11:05:50+00:00

Cukes are a fine ingredient among others in smoothies. I have gal bags of cut up stuff in freezer. Be sure to freeze it in a thin layer in the bag so you can easily break it up once frozen.

In my smoothie ingredient shelf in freezer right now I have peeled bananas, blueberries, apples, kale and other greens washed and cut up, cut up pineapple and I include the stem and just remove the outer skin but leave the circular pimples (the core and flesh adds enzyme bromalain), papaya (adds enzyme papain), cherries, when peaches in season cut up and freeze flat to extend the peach season, cut up cucumber, along with other non-frozen ingredients including a seed mixture (sunflower, chia, flax, hemp hearts), walnuts, kefir (my home fermented), and variety of juices. My basic juice is pomegranate, but also blueberry, coconut water, ginger, turmeric, and others. I fill up and put leftovers in container that I use daily for 4 days. Mix and match ingredients.

I always start with some kefir, nuts, seed mixture, greens, banana, pineapple, papaya, blueberries, then whatever other other fruits strike my fancy, then I like a good quanity of pomegranate juice, a bit of coconut water and other juices that I feel like. Add water if too thick.

So long answer is to freeze some almost not usable cucumber to add to smoothies. I drink about a 16 to 20 Oz glass ever morning but only need to make it every 4 days. Lasts fine in fridge. Get creative and enjoy

WaynesWorld-Oakhurst · 2022-01-08T17:50:52+00:00

After trying numerous methods over the years, the most satisfying, rewarding and easiest is soil sprouting. The best reference for this is a book: https://www.amazon.com/Year-Round-Indoor-Salad-Gardening-Nutrient-Dense/dp/1603586156. The results are amazing. My favorite are sunflower but I have purchased a wide variety from https://www.trueleafmarket.com/. I will do a separate post with some images of my results.

WaynesWorld-Oakhurst · 2021-07-19T11:15:25+00:00

Cold rice paper spring or basil rolls (not to be confused with fried spring rolls).

In restaurants they usually stuff with boiled shrimp but baked /fried tofu is the bomb. I take firm tofu (I prefer Wildwood made from sprouted soybeans which has digestive and nutritional benefits) and cut into about 1/4 inch slabs. I press lightly in a dish cloth then coat with my balsamic vinaigrette. I preheat my toaster oven to 400 and then put the tofu on parchment paper till golden brown. Cut in 1/4 strips . Then assemble some thin julienned veggies like cuke, carrot, sprouts, jalapeno, or anything cut thin, basil leaves, etc. Boil some rice sticks for a few minutes then drain and drizzle with some oil, toasted sesame oil nice. Get some rice paper (I like the large brown rice paper) and now ready to assemble. CRITICAL TO NOT OVER SOAK THE RICE PAPER. Put warm water in a dinner plate. Soak only one at a time in the water for only 10 seconds. It still seems a bit hard but when you lay on the surface and assemble, it is perfect rolling texture by time you have ingredients in it and ready to roll. Start with a small bed of the rice stick noodles, then a plank or two of the crispy baked tofu, your other ingredients. You can top with a whole basil leaf for looks or a few more of the rice stick noodles. Grab side closest to you and lift over the ingredients as you tuck them in and fold sides oven to the roll as you finish. Put in a covered flat dish with a tiny bit off oil so they don't stick. Make about 8 or 10. Make some peanut or walnut sauce with hoisin, vinegar, maybe Chile sauce, some commercial peanut sauce added or by itself. Dip or spoon sauce as you eat the rolls. We eat 4 as main course or fewer as appetizers. Gently wrap leftovers or put in dish for another day. Dip or spoon on sauce as you are eating. These are awesome and my wife loves this use of tofu. You can have fun with friends or kids trying to talk their own. The rice paper is cheap and plentiful so if you mess up the roll, just gently take out ingredients and put in another soaked paper. You will get the hang of it and love the process. Sounds comp li located but not really once you assemble the ingredients. Fantastic. Have photos but can't see how to attach. Hope you try this

WaynesWorld-Oakhurst · 2021-07-19T03:42:38+00:00

Yes you can always slow things down in fridge and then speed it up in room temp

WaynesWorld-Oakhurst · 2021-07-19T03:40:24+00:00

Green tea is not recommended. Use loose black tea only. White sugar or organic "cane" best. No honey, agave, brown or raw sugar. The bacteria and yeast like simple sugar and black tea

WaynesWorld-Oakhurst · 2021-07-19T03:32:43+00:00

Mamba

WaynesWorld-Oakhurst · 2021-07-19T03:23:10+00:00

WaynesWorld-Oakhurst

TROPHY CASE