White Sangria Kombucha Mocktail & Green Hot Sauce

Hello Foodie Friends!

Hope you had a fun-filled summer vacation and are ready to tackle another school year if you have children, and/or are back to school yourself. My children started school this past Monday and they were both super excited and nervous in a good way. It’s my son last year of Elementary School and 2nd grade for my daughter (they are growing up too fast!) So far, so good even though somehow I completely forgot to pre-ordered their school supplies online (gasp!ff!!) thus we ended up doing a last minute run to the local stores searching for a very particular brand of pencils, really! All is well now, we are happy to settle into a brand new routine and of course I am thrilled to be cooking, photographing and teaching more once again – yeah!

Can you believe it, we are already 4 days into September, where did the past months go since June 20th? I know technically summertime is not over yet, so I will try my best to make the most of the remaining 18 days of summer season till the arrival of Autumn.

With the Labor Day weekend here in America, many of you will be going to last picnics, dinner parties, barbecues or check out the fireworks, so here are 2, yes, TWO easy breezy recipes to make and share with your tribe. I promise you that they will please everyone even the non-adventurous crowd and all you need are fresh ingredients, some preparation and a food processor. Now get in your kitchen and create some magic and don’t forget to tag me on Instagram #ketmalaskitchenrecipe I would love to see your version too.


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White Sangria Kombucha Mocktail (raw, vegan, free of wheat/gluten/soy)

Serves: 4 to 6

Known as the “immortal health elixir” Kombucha is made from sweetened black or green tea that has been fermented by a symbiotic colony of bacteria and yeast (SCOBY). Loaded with many of the enzymes the body produces for digestion, Kombucha tastes great on its own, however add seasonal fruits and it becomes deliciously refreshing and crowd-pleasing, it’s sure is my favorite fizzy mocktail with benefits!

Ingredients:

  • 1 cup / 250ml cold-pressed peach juice
  • 1 cup / 250ml cold-pressed apple juice
  • 1 teaspoon lemon juice
  • 1 lemon (lime or orange) sliced into thin rounds (or a combination)
  • 1 green apple, cleaned, cored and cut into small wedges
  • 2 16-ounce / 500ml bottles unflavoured Kombucha or I used 4 cups / 1 liter homemade green tea Kombucha (Check out My New Roots foodblog on how to brew your own elixir. Über talented Sarah Britton is revealing her method, tips, and health benefits with fabulous photos).
  • 1 cup / 175g fresh strawberries, sliced
  • Frozen diced peach (best) or ice cubes, optional for serving

Directions:

Mix the first 5 ingredients together in a large glass pitcher or bowl. Refrigerate for at least 2 hours. Right before serving pour Kombucha in the fruit juice mixture and stir gently with wooden spoon, it will bubble up. Fill each glass with equal parts white sangria kombucha. Add frozen diced peach and a few sliced strawberries for extra color and dazzle.

A votre santé! / Cheers to your health!

Print Recipe: White Sangria Kombucha Mocktail Print

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Notes:

Get as creative as you wish with your own mocktails by adding the following:

  • Mint, lime (lemon or orange) and sliced cucumber.
  • Fresh seasonal fruits: peach, plum, nectarine, pomegranate, melon, berries, etc.
  • Fresh herbs: mint, verbena, rosemary, etc.
  • Fresh sliced ginger or Jalapeño for extra kick!
  • Fresh fruit juice of choice.
  • Fresh green juice of choice.
  • Spirulina or green powder.
  • Spices: cinnamon, star anise, etc.

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Green Hot Sauce (raw, vegan, free of wheat/gluten/soy/refined-sugar)

Makes: 1 1/3 cups

When hot peppers are in season at the end of the summer and you want to prepare a quick spicy sauce to drizzle over your veggies, rice, main dishes or simple use it as dipping sauce or a marinade for your portobello mushrooms and so on, you will love the electrifying flavor from this aromatic blend of jalapeño, cilantro, scallion, garlic, lime and cumin.

Ingredients:

  • 4 medium size jalapeños (Serrano or a combination of any peppers), seeded and rough chopped. For a super duper hot sauce, keep the seeds in maybe for one or two  for a milder taste.
  • 1/2 bunch cilantro, cleaned, stemmed and rough chopped (about 1/2 cup / 15g)
  • 1/2 bunch scallions (green onions), cleaned, trimmed and rough chopped (use both white and green part, about 1/2 cup / 30g).
  • garlic cloves, peeled and rough chopped
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon smoked paprika powder, optional
  • 1/2 to 3/4 teaspoon coarse sea salt (or 1/2 teaspoon Himalayan pink fine rock salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup / 60ml lime juice
  • 2 to 4 Tablespoons cold-pressed unfiltered extra virgin olive oil

Directions:

Place jalapeños, cilantro, scallions, garlic, cumin, smoked paprika, salt and pepper in a food processor or blender and pulse several times to chop finely. With the machine still running, add the lime juice and oil through the feed tube and purée into a bright green paste. Taste and adjust seasoning to your liking. Pour in a bowl or jar to use it as aromatic spicy sauce with your favorite vegetables, steamed sweet potatoes, rice, favorite dishes, dipping sauce and more. Keep refrigerated up to 1 week in a sealed glass container or freeze in ice-cube tray for later use.

If you wish to use it as a marinade make sure to choose an unrefined cooking oil with high smoke point suitable for high temperature cooking. Pour green hot sauce over your kebabs and let them sit for about 30 minutes rotating them often to distribute the marinade evenly.

Make a double batch to give it away to your hostess or guests!

Print Recipe: Green Hot Sauce

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If you are still looking for a nutritious salad to bring along, you might want to try our old time fave French Lentil Salad as well, feel free to add any crunchy vegetables in season, the picture below has sprouted mixed lentils, cucumber, carrot, orange bell pepper and fresh herbs. Prep ahead and mix in the dressing at your next picnic or Barbecue party and left-over is always a bonus for our kids school lunch-boxes.

Sprouted Trio Lentil Salad @KetmalasKitchen 2015

Enjoy a relaxing Labor Day weekend Folks!

with gratitude and love,

Ketmala

ALL PHOTOGRAPHS AND CONTENTS © KETMALA’S KITCHEN 2012-16. ALL RIGHTS RESERVED.

 

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