We are very happy and exited to share two wonderful recipe from guest blogger, Lis Viehweg, M.A., CNFC. Lis is a Denver-based Certified Natural Food Chef. Lis created two fantastic recipes using kombucha: Passionberry Kombucha and Fresh Raspberry-Tarragon Salad Dressing and Green Kombucha Smoothie. Can’t wait for you to try them.
Kombucha Salad Dressing by Lis Viehwig
Kombucha is a fermented tea loaded with probiotics enzymes. It is said to have originated in Russia in late 19th century. It comes in different flavors and is sold in most natural foods stores in the refrigerated section. All the benefits Lis addresses below help the skin by allowing the skin to receive more nutrients. Also, when toxins are prevented from forming or are reduced, they won’t show up on the skin in the form of wrinkles, dry skin, blemishes, eczema, keratosis pilaris, etc.
Kombucha: Fizzy, Fermented, and Fabulous
by:
Lis Viehweg M.A., CNFC
Certified Natural Foods Chef
Trust me, your stomach can use all the help it can get. Friendly bacteria, contained in probiotic food sources, are just the guys for this job. Probiotic enzymes improve immunity (so you don’t get sick) and help your body absorb vitamins and minerals better (so you don’t get sick AND you feel better, to boot). Win-Win. The fermentation process enhances the enzyme content of foods and chemically kick-starts digestion.
Food that remains undigested in your gut can lead to such unappetizing outcomes as cell damage and toxic strain on the liver and kidneys, thus creating a “perfect storm” environment for allergies, inflammation that is a causative agent for diseases such as cancer, heart disease, metabolic syndrome, and immunity issues. So drink your kombucha, children. Or eat it! Kombucha is an easy additive to smoothies- I’ve included my favorite green smoothie recipe. But one day, I said to myself: I wonder how kombucha would work as a salad dressing? Et voila.
Passionberry Kombucha and Fresh Raspberry-Tarragon Salad Dressing
Ingredients for Dressing:
Kombucha Salad Dressing by Lis Viehwig
½ cup fresh raspberries
2 Tablespoon finely chopped fresh tarragon
½ cup Passionberry kombucha ( any fruity kombucha will do)
1 Tablespoon Dijon mustard
1 teaspoon honey or agave nectar
½ teaspoon freshly-squeezed lemon juice
3/4 cup extra virgin olive oil
Sea Salt or Grey Salt
Freshly-ground Pepper to taste
Method:
Muddle raspberries and tarragon in the bottom of a mixing bowl. Add kombucha, Dijon mustard, honey, and lemon juice; whisk to blend. Slowly drizzle in olive oil while whisking constantly until the mixture thickens. Add salt and pepper to taste. Refrigerate until ready to use.
Yield: 1 1/2 cups
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Green Kombucha Smoothie
Ingredients:
1 cup green kombucha
1 small apple (preferably organic), unpeeled and cut into chunks
1 banana
1 cup of frozen strawberries
A big handful of (organic) greens: salad greens, baby spinach
1 Tablespoon chia seeds (optional)
Method:
Throw all of the ingredients into a blender and whirl until smooth. If you like your smoothies thicker, add more frozen strawberries or ice cubes.
Note: Chia seeds are a good source of fiber and Omega 3 fatty acids, important for good digestion and a healthy heart, among other things.
Yield: approximately 2 ½ cups
Besides being a natural foods personal chef in the Denver area, Lis is available for healthy food consultations and specializes in transforming cultural/traditional recipes into healthy ones. You can contact her: lis@foodie1.com.
Lis Viehweg M.A., CNFC
Certified Natural Foods Chef
Honest Chow. Real, good food prepared with care and a dash of humor by the curly girl….
lis@foodie1.com
yumscrub.wordpress.com 
Reblogged this on Push Dump Fat Button.
Thank you for the repost. Really appreciate. Love your blog, very clever.
You are welcome, and thank you! 🙂