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raw rob: raw food, wild food & consciousness -- raw rob: raw food, wild food & consciousness search main menu skip to primary content skip to secondary content home about contact faq subscribe post navigation ← older posts making kombucha and jun posted on may 22, 2018 by rob reply kombucha is a probiotic drink with many health benefits. it is made by fermenting tea and sugar with a kombucha culture, known as a scoby (symbiotic community of bacteria and yeasts). sometimes this gets called a mushroom, although it is not actually a mushroom. jun is similar to kombucha but is made using a different scoby and uses honey instead of sugar. i started out making kombucha until i discovered jun. i prefer to use local honey rather than sugar, and i prefer the flavour so i stick to making jun now. health benefits there is a lot written about kombucha, but not much about jun. it is assumed that the health benefits are similar, some say jun is even better. kombucha is known to help with detoxification. in fact it is recommended that people new to kombucha start with only a small amount the first few days so that the detoxification is not too strong. like other fermented foods, jun and kombucha are full of probiotic lactobacillu bacteria which help with digestion and also the immune system. kombucha is also good for energy levels as it is high in b vitamins. recipe this the recipe i use for jun. kombucha is usually made with black tea rather than green tea, and sugar rather than honey, but the basic idea is the same. i generally use a mix of green tea and rooibos tea (sometimes called red tea), and then with each batch i add various additional herbs, recently i’ve been using lemon verbena as i particularly like the resulting drink. different types of honey affect the flavour of the resulting jun, but the specific flavour of the honey is usually lost. eg if you use lemon honey , the jun will not taste of lemon, although it will have a lighter flavour compared to if you used a stronger honey such as heather or chestnut which give a deeper flavour to the jun. i use a 4 litre jar, although i don’t fill it to the top so make slightly less than 4 litres, here’s my recipe: 2 tablespoons green tea 2 tablespoons rooibos tea 2 tablespoons of another herb to give flavour or medicinal benefits – lemon verbena, chaga, chanca piedra, lemongrass, etc 375g honey make the tea. i generally make the tea in the evening and leave it to brew overnight and then i continue the next morning. mix the honey into the tea, until it is fully dissolved. top up with more water but don’t overfill the jar. a couple of weeks ago i put more honey in by accident, i used around 485g and it made very good jun, with a stronger flavour. experiment and find the amounts you are happy with. add some jun from the last batch (if this is your first time, you should get some with the scoby) and put the scoby on top. (where to get a scoby? if you have a friend making jun, ask them. the socby will keep growing so you can share pieces of it with friends. if not you can try asking on this facebook group .) cover with a light cloth, so it is open to air but dust and flies can’t get in. fermentation time is dependant on room temperature. i go from 8 days in winter to 7 days as it is getting warmer, to 6 days in summer. i live in portugal and have no heating so room temperature varies quite a bit through the year. if you have heating you might find your room temperature stays more constant and you don’t need to vary the fermentation time. i usually taste it when i think it should be ready – with experience you will be able to tell whether it is ready or needs another day. use only glass or ceramic containers to ferment in – the acids in the jun or kombucha will eat into plastic and contaminate your drink and metal can kill the cultures. bottling when the jun is ready, take the scoby from the top and reserve for your next batch. strain the jun and put in bottles. the flavour improves and the jun will become fizzy from being in a bottle for a few days – i find a week is a very good time. you have to be careful at this point, bottles can explode if the pressure builds up too much. and be careful opening the bottle, it can spray out if there is too much pressure! now it is time to experiment! recently i used lemongrass for the first time, the resulting jun had an amazing flavour like a bitter beer. let me know your favourite herbs to use in the comments below. posted in raw , recipes | leave a reply five tips for transitioning to a raw food diet posted on april 23, 2018 by rob reply here are what i think are some of the more important points to think about for those new to raw food, from my 15 years of experience experimenting with various raw diets. if you think i have missed anything, please let me know in the comments. 1. don’t think too much in terms of giving up foods instead, think about adding new foods to your diet. fresh juicy fruit. tasty salad with avocado and olives. switch in raw replacements for your favourite foods. if you like cake, learn how to make delicious raw cake. if you like chocolate, there is plenty of raw chocolate available or you can make your own . try our monthly raw snack box for regular inspiration. and don’t worry about being perfect or “100% raw”, etc. there are no rules. eat in the way which works for you. 2. but try to avoid these foods having said that, there are a few foods that giving up would really help you on your journey: wheat/gluten and pasteurised dairy. if you still want to eat dairy, raw dairy is much healthier for you, although should best to limit. 3. include fermented foods these will help your digestive system and help you to get the most nutrients from your food. you can very easily make your own fermented foods, or you can buy them, but if you buy make sure they are raw/unpasteurised – pasteurised fermented foods are quite pointless as all the beneficial bacteria are killed! i love to make sauerkraut (fermented cabbage and other vegetables), or you can buy ready made sauerkraut in various flavours. jun is another favourite of mine, it’s like kombucha but made with honey instead of sugar. i also make a range of fermented drinks depending what fruits are in season, you can try all kinds of fruit, but here are my recipes for fermented tangerine or orange drink and fermented grape drink . 4. make sure you eat enough fat and denser foods yes, i know this is probably the opposite to the advice many raw fooders will give, but in my experience it is important to eat enough fat otherwise you will either be hungry all the time, or eating all the time. personally i like avocados, usually one per day, plus hemp seeds (in my breakfast ). other nuts and seeds including sesame seeds , chia seeds , pumpkin seeds and almonds all play a role, generally always soaked, or ready prepared by soaking and then dehydrating such as this range from raw ecstasy . i also eat three raw eggs per day (local, free range, from a friend who looks after the chickens and ducks well) and a small amount of meat or fish a couple of times a week, of course you need to find which foods work for you. 5. keep being inspired get yourself some raw recipe books and keep making new foods. or search for new recipes online, there are lots, including here on my blog . go to potlucks and meet other people interested in healthy diets. go to festivals, workshops and retreats and you will keep learning. let me know your best tip for transitioning to raw food in the comments. posted in raw | leave a reply how to make fermented tangerine drink & natural lemonade posted on march 8, 2018 by rob reply i love this recipe, it’s so simple but makes a really delicious and refreshing drink, naturally carbonated. plus it contains natural beneficial probiotic bacteria from the fermentation. tangerine drink ingredients to make 1 litre – just multiply up to make larger quantities (i usually make 4 litres) 250ml freshly squ

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leftinthedark.org.uk

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Domain Name: RAWROB.COM
Registry Domain ID: 318993624_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.tucows.com
Registrar URL: http://www.tucowsdomains.com
Updated Date: 2016-01-13T19:04:46Z
Creation Date: 2006-01-17T14:48:23Z
Registry Expiry Date: 2018-01-17T14:48:23Z
Registrar: Tucows Domains Inc.
Registrar IANA ID: 69
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Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS1.RAWHOLIDAYS.COM
Name Server: NS2.RAWHOLIDAYS.COM
DNSSEC: unsigned
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  REGISTRAR Tucows Domains Inc.

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  ARGS domain =rawrob.com

  PORT 43

  TYPE domain

DOMAIN

  NAME rawrob.com

  CHANGED 2016-01-13

  CREATED 2006-01-17

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  NS1.RAWHOLIDAYS.COM 89.145.113.174

  NS2.RAWHOLIDAYS.COM 198.251.81.223

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