Kombucha is a tart, fizzy, fermented beverage made of sweetened tea and a specific culture known as a SCOBY (symbiotic culture of bacteria and yeast). It has been around for thousands of years. Kombucha’s probiotic content is what has everyone’s attention. The fermentation process also creates some vitamins, including vitamin C and certain B vitamins, and tea naturally contains antioxidants. However, there’s not hard scientific evidence to confirm the various health benefits that have been associated with probiotics. Not yet, at least. Enjoy Kombuchas as an alternative to sugary soft drinks, one with a possible probiotic, and nutrient boost. Too much Kombucha, however, could mean excess caffeine and sugar, not to mention that it’s a carbonated product and that could cause digestive issues when drinking high amounts. Most bottles contain two servings, so check the label and stick to 8 ounces or less at a time.
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“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
These little tweaks really do add up to lighter and more nutritious meals.
CUT CARBS
All types of vegetable noodles, from beet to squash, are available in the produce aisle or make your own. Serve in place of pasta or mix with whole-wheat spaghetti to bump up the fiber and cut calories.
SAY YES TO YOGURT
Creamy and delicious, yogurt is a great way to add calcium and probiotics to dishes that require cream or mayonnaise. Enjoy it baked into muffins, stirred into sauces, or whisked into dressings.
GO GREEN
Greens like kale, collards, and Swiss chard bring color and nutrients to your plate. Stir them into soups, sauté them for a side, or add them to sandwiches.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
