“Being a healthy human” is the best form of self-care there is (imho). Putting thought and energy into developing a healthy lifestyle allows us to create an individualized plan that meets our own needs. Also, “being a healthy human” can be affordable if we choose to do things at home, from scratch, use what we have, and avoid shopping for non-essential stuff. BUT… best of all… “being a healthy human” is inspiring and empowering and it gives one a sense of control and pride. I love this theme that you have going atm, Immy, and I’m with ya all the way on this one. I appreciate how you keep things simple and find joy in the small things on your healthy journey. As per ushe, I’m always looking forward to more of your amazing content… TYSM. 💦🌎Ⓜary💕
Hooray for more witchin' in the kitchin'. Kombucha making is so much fun. I was a head brewer for a kombucha company in Michigan for a while. The tip I like to share with folks is to make a tea using 75% green and 25% black. It seems strange at first to mix the two, but that ratio always produced the best tasting kombucha, in my opinion, and seemed to support the health of the SCOBYs really well.
Thanks Fiona for the helpful tip about the 75/25 ratio of green tea/black tea. It’s so great when we can learn from each other here in the comments. I really appreciate you sharing your kombucha making expertise. I hope you are having a great weekend. Ⓜ️ary🇨🇦
Can you use decaf tea’s. In the past I used regular green and black tea but I stopped making it because it got to expensive. I still have my SCOBY hotel and think I want to start my crock up again. I gave up caffeine two years ago and wanted to try making it with the decaf teas now.
@@ahutton49 Good question! Decaf tea can work, but your SCOBY won't be very happy. Because most decaf teas are made using a chemical process, this tea is then rough on the SCOBY's health. What's frustrating is despite the chemical process, there are still trace amounts of caffeine left in the tea. If the priority for you is to limit as much caffeine as possible, then you could brew with decaf tea and then give your SCOBY regular black tea recovery baths in the hotel between each brew. Some other things to consider with caffeine in Kombucha are: - Black and green tea have l-theanine which helps our bodies absorb caffeine more gently than coffee. - Green tea has less caffeine than black, which is another benefit to the 1:4 black to green ratio. - On average, only about 30% of the caffeine in tea remains by the time the kombucha is ready to drink. - You can remove a good portion of caffeine naturally from tea by doing a 30 second pre-steep in a separate vessel. You can give that portion to a friend or water your plants with it. Then you use the second steep to make your kombucha. This process won't remove all the caffeine, but it will remove that initial release of caffeine. Downside is you lose a bit of the tea flavour profile, but this isn't an issue if you are flavouring your batch in the second fermentation anyway. - What you add in the second fermentation will further dilute the caffeine. I wish I had a recommendation for 100% caffeine free brewing. I'm still learning myself. I have found a lot of great resources through Kombucha Kamp, so that may be somewhere to look for more experienced advice. Best of luck!!
I made kombucha for the first time this week! I have some tips from my beginners experience: - if you're going to do a second ferment with fruit, use either juice or whole pieces. I put my fruit in the blender, and I had to strain it off before drinking because it was too chunky. - put a towel over your swingtop bottles before burping!! Mine was so pressurized the first time, it got kombucha all over my kitchen. The towel really contains it. - if you're not going to keep both scobys (the old and the new), compost your new scoby that you get on the top, not the old one. The old one is the really established bacteria, while the new one is just a baby and not established.
Thank you! thank you! When I saw this I was so excited about making tempeh without plastic. I have been doing it in small batches in my food dehydrator with wax paper, but the edges get dried out. My Brod and Taylor proofing box just arrived, but first I am making soy yogurt. I make soy milk anyway, so this is the logical next step. Vegan yogurt is like $8 a carton...$2 a serving, so making from scratch is more like 25 cents a serving when you buy soybeans by the #25 bag. Will make tempeh after, also excited to try garbonzo tempeh. Hugs from Seattle.
The #1 thing that I am committed to work on this year is to offer grace to myself. Grace that I am enough. Grace that I probably have too many to-dos on my daily list. Grace that it's okay to say (as you did) that I thought I was going to do this and that...but I didn't. It's not easy...but I know it's time. And, damn, those bagels look scrumptious!
Yes, I make a continuous brew of Kombucha and love it. I got it from Rigel Smith's youtube page. It saves so much money making your own Kombucha and then flavoring it.
I made dal yesterday-I love that it’s so easy: as long as you have the spices and lentils or split peas, you can add any type of veggie to it. It’s a good “cleaning out the fridge” meal.
I just love how yout bagels look like! Gosh, they have to be tasty! I remember how you were searching for the best recipe - I bet you are now making them effortlessly. Heh, now I'm up to get myself some fresh bread! PS- your wedding pictures does not stop to amaze with how beautiful and full of love they are! Cheers!
ah thank you so much, I love our wedding photos so much it was worth the effort andf expense! Haha I know, the bagels are so easy now and so hard at the beginning!
Other people share music playlist and I want to you to share your books lol. Omg can't get enough of your content....we got spoiled with vlogmas ❤️❤️❤️
Hi Mary, my name’s Mary, too. I remember years ago, in one of her videos, Immy recommended your channel for recipes and techniques on how to make homemade tofu (I’m pretty sure that’s what it was). Anyways, your comment here today really shows us what a small world it can be sometimes. I think this is really cool. Thanks for this, Ⓜary🌿🇨🇦
These “cooking from scratch” vlog-style videos are my absolute favourite. I’m learning so much and feel so inspired to take a few more sustainability steps of my own. Hope you’re having a lovely weekend, Immy! ❤
I bought a 6-litre glass container with a spigot to make my kombucha. I found that adding a touch of fruit juice after the intial fermentation helped to boost the bubbles. Everything I did I learned by reading kombucha blogs on the internet. I had fun playing with the quantities of apple and blueberry juice to get the right amount of everything (flavour, sweetness, bubbles)! Have fun with the process!
Hi there… your comment is really helpful, I love to hear about other people’s kombucha making success stories. I was just wondering if you added the fruit juice after you put the fermented kombucha in the individual bottles? Also, was your kombucha plain flavoured or was it apple/blueberry flavoured before you added the fruit juice? I am really interested to learn more about this technique as we could use a few more bubbles in our kombucha. Thanks for sharing your helpful advice. Much appreciated. Ⓜ️ary🇨🇦
After reading your comment yesterday we went to the thrift shop and bought a big glass container with a spigot too! I'm so excited to try it out this week
@@marycharlebois6627 Yes, I added the juice when I strained the fermented kombucha into the bottles. I added about 100ml total of juice to a 1-litre bottle. I kept the bottles at room temperature for 3-4 days before putting them in the fridge. The juice gives the kombucha just that little bit more sugar to make it more bubbly. My favourite combination was 70/30 apple/blueberry. The kombucha was plain flavoured and fermented with just tea, sugar and the SCOBY. Hope that helps!
@@mdkinfrance Thanks for sharing the details on your method for adding fruit juice to your home-brewed kombucha. This is really helpful information and we will be sure to try out your method. I think we might try using your method with apple/cranberry juice. Thanks again, and have a great weekend. Ⓜ️ary
Immy, GREAT video as always! I'd love for you to make videos about your marathon journey- I'm a distance runner (running two halfs this year) and would love to run a marathon some day. The interesting thing about running is when you first get started it's so accessible, affordable, and sustainable, but once you get into distance running it can be pretty expensive (shoes, sports bras, gear) and even wasteful (sports drinks, goos, protein powders/bars, etc). I've been trying to keep my journey low waste but I'd love to hear your thoughts, and of course cheer you on!
Ohhh that's so awesome to hear! Definitely will be sharing more and how I try to navigate the sustainability aspect. I'm not a fan of the gels etc as I've used them before during my last marathon... so we'll see what I'm able to find as an alternative!
I used to make kombucha, loved it. When I moved there was no space to keep doing it but since I moved to a bigger apartment I have been thinking about starting it up again. It's sooo good 🥰
YoWzA, Janice… running your 16th marathon… you are amazing!! I’m a former PE teacher, athlete, and triathlon gal who is now in her twilight years and I’m wishing I had run a marathon in my youthful years. Congrats on being so fit and full of grit!! I admire you!! Thanks for sharing this with us here in the comments today. You are very inspiring!! Ⓜ️ary
oh wow you're so inspiring! This will be my second marathon, I ran one in the UK 10 years ago this year so I thought it would be a fun 10 year anniversary to do it again!
I would absolutely love it if you could make a video on your plastic-free tempeh process! I'm sure others have asked. If you feel led to do it, I know it will be appreciated. Thank you for another lovely trip along your day.
Ooo kombucha mother! Omg homemade kombuchas are so fun to play around with. I am by no means an expert. I had a ton of fails to be honest. There’s a kombucha channel here on YT. Back when I was playing around with it I ended up doing mostly plain kombuchas bc all of the flavor experiments never worked for me.
This is nice! I hope you can moneytise your videos soon again. And Kombucha: There's a happy pear video and pro home cooks video about secondary fermentation ;) these opened my eyes!
I love kombucha and loved making my own when I could. My favorite way was adding cherries and either vanilla or almond extract to the second ferment. Tasted like a very subtle cherry vanilla coke!
I love your videos - I only came across them towards the end of last year. I find your content so relaxing to watch and I always feel "quietly inspired". Thank you for your honesty too, for example when you're feeling more stress some days - it helps us all see that this is part of life but there are things we can do to help us feel a little better. 💖
When I see that you put a new video on I make myself a cup of favourite tea and just submerge myself in it :) The music is always so calming and I always learn something new or get an inspiration for doing something! I just realised that I found out about RainbowPlantLife channel thanks to you making that tikka masala and I just LOVE Nisha's recipes.
FUN Kombucha Story: We love kombucha, but it is sooo expensive!! A few years ago my partner, who is an amazing DIY-dude, began gathering a few ingredients and basic supplies so he could make it at home (cuz we need more stuff on top of the fridge🤣). He purchased a starter from the health food store, and although I knew what it was, I could never remember the correct name for it (a scoby… which I have recently learned actually stands for “symbiotic culture of bacteria and yeast”). I always called it a “scooby doo” and, well.. the name has stuck!! Forget the scientific name, in our house it’s called a scooby. Are there any scooby doo fans out there? Haha🐶🤣 But seriously, Immy, you will save so much money by making your own kombucha at home… and, if it happens, I would love to follow along on your kombucha making journey. Our favourite is the good ol’ ginger flavour. Keep us posted… please?? Thanks for all your awesomeness!! 💦🌎Ⓜary💕
That recipe is so amazing! Since it is so time intensive, I always do her tofu spinach paneer & naan too! A favorite in our house and always wows the omnis! Hokas!
Kombucha is soooo easy! And yummy! And when you are tired of it, you just leave the mothers to 'hibernate' until you need it again. Looking forward to seeing yours! Lovely video Immy!
How long do you let it hibernate for? You just have to leave it in some starter liquid, right? Do you throw that way once you're ready to give it a go again, or do you use it?
@@leonore3349 I have left mine in starter liquid for over a year. If it grows mould then you should throw it away but this has never happened to me. When you are ready to start again it is best to make a batch like you normally would but to throw that liquid out and use the same SCOBY(mother) for a second batch which will be good to further ferment and drink. There is nothing wrong with the first liquid but for best taste, the second batch tastes better. Every new batch of Kombucha makes a daughter SCOBY and you can then compost your old SCOBYS or give them away. Hope this helps😊😊
2nd comment… I just got it!! Mother - daughter… my brain just clued into the ‘family connection’ and I realize this is not a spell-check thing, but actually a rather clever term. Thanks for this one… I feel much more aware now. Ⓜ️ary
Hahaha love the indignant, "cheers me!" at the end. I'm probably being a thickie but is there an easy way to search for your bagel and hour bread recipe videos? Thanks so much x
Loved the video, as always. I love to ferment things, but I’ve never tried Tempeh. I went to cultures for health and ordered the starter. They did send me an email asking why I chose to order from them and I let them know it was because of your video. Hopefully that’ll help you out in future!
Lovely video! Thanks for the tips as well! I used to make kombucha, however it was a fail couple of times because apparently I fussed too much over it :D and wanted to check on it all the time. Only when I left it alone for couple of days it was finally really good and tasty! Good luck with yours! 🙃
I used to make kombucha all the time! Also, you can grow your own scoby at home if you don’t know anyone with one. There are a lot of resources online.
Love your videos! We used to live in Denver and ran the Bolder Boulder before it became so crowded. Will be rooting for you doing the Denver marathon!! I can't seem to find where you mention what recipe you use for the bagels. If you have time, is live to know. Also, was there a pop articular book you found must helpful with making tempeh? I appreciate all you do to make such great videos!!
There is a bagel 'Short' when you can find the recipe or here: instagram.com/p/CnFAD_wpSXM/ and on the book yes I read a couple of books but the most helpful one was 'Miso, Tempeh, Natto & Other Tasty Ferments' by Kirsten K Shockey and Christopher Shockey
Just watched this and laughing because only last night after me and my husband split a piece of cake he went to take a bite and I literally in the same tone as you went ‘uh?! Cheers me!?’ Hehehe
I can’t wait to see what you do with kombucha. I’ve been making my own for a few years now but always make the same flavors and don’t know how to fix certain problems. I have no doubt that you’ll teach us a few good things! ❤
I've made kombucha, but eventually my scoby went bad, and a friend got me to make water kefir instead. It's similar to kombucha but easier. I'm so impressed with your tempeh-- it looks better than store bought. Do you steam the tempeh before eating? I haven't eaten it much, but I thought it is suggested to steam it to lessen any bitterness. Thanks for another great video!
a suggestion: a microplane or box grater to process your garlic and ginger will change your kitchen routine, guaranteed I've also had my own kombucha moment. it was fun! I would say the biggest 'waste' or product of it will be more replicas of the OG SCOBY/mother. You may want to figure out a way to deal with the excess (giving them away on a buy nothing group is an example) because it will pile up quicker than you think.
I'm glad it works for you. 💙 I still have a hard time to find balance in my life, exercise, cook your own meal etc. I enjoy your soothing videos. I am happy to know that you moved to Denver, Colorado. I used to live in a small town few hours drive from Denver. 🏔️
Oh believe me I have a hard time finding balance too! I have too many hobbies and priorities but I just try to take my time and be kind to myself. Ah where abouts? I am loving Denver so far.
@@SustainablyVegan yes i want to learn to be kind to myself too. 😊 There are so many options for outdoor activities in Colorado. In Evans, CO. Just a small town
i have been getting into more ethnic plant based meals. right now I am soaking some black eyed beans to make african red red stew. making it plant based and truthfully leaving out the veggie buillion cube since I can't find any in my area and it's nothing but salt really. but already thinking I might need a bigger pot to cook it all in, LOL.
Have you found any difference between bulk/zero waste shopping in the US v the UK? Also when he puffed up his chest and you gave him the pink cookie 😂😂😂
Yes so far I have! I find that bulk shopping is in more 'normal' supermarkets and so more accessible... but a lot of things are definitely very expensive. Its useful for spices and if you're really bulk buying things like 25lbs of yellow split peas but I find groceries to be incredibly expensive in the US in general. Haha pink cookies all the way!
My mother used to make kombucha all the time for a year or two, but we made her stop because the smell is unbearable, I don't know how you have found the smell, but good luck.
hey sista over the pond its been ages x im sitting drinking fruit fusion tea snacking on roasted yello peas with sea salt and cider vinegar im a happy human at 6am on a sunday xx
hey sista just finished and loved an immigrants love letter to the west by konstantin kisin and all the broken places after i read boy in the striped pyjamas by john boyne xx
![Tee Grizzley - Robbery 8 [Official Video]](http://i.ytimg.com/vi/34_vkNV6wrU/mqdefault.jpg)
She makes tempeh from scratch, bagels, bread, tofu, anything. She is a....SUPERwoman!
Prioritiez... : )
Awesome job not letting the split peas discourage you and finding something else to make with them.
“Being a healthy human” is the best form of self-care there is (imho). Putting thought and energy into developing a healthy lifestyle allows us to create an individualized plan that meets our own needs. Also, “being a healthy human” can be affordable if we choose to do things at home, from scratch, use what we have, and avoid shopping for non-essential stuff. BUT… best of all… “being a healthy human” is inspiring and empowering and it gives one a sense of control and pride. I love this theme that you have going atm, Immy, and I’m with ya all the way on this one. I appreciate how you keep things simple and find joy in the small things on your healthy journey. As per ushe, I’m always looking forward to more of your amazing content… TYSM. 💦🌎Ⓜary💕
Thanks so much Mary!! Its definitely a journey but a fun one xx
Hooray for more witchin' in the kitchin'. Kombucha making is so much fun. I was a head brewer for a kombucha company in Michigan for a while. The tip I like to share with folks is to make a tea using 75% green and 25% black. It seems strange at first to mix the two, but that ratio always produced the best tasting kombucha, in my opinion, and seemed to support the health of the SCOBYs really well.
Thanks Fiona for the helpful tip about the 75/25 ratio of green tea/black tea. It’s so great when we can learn from each other here in the comments. I really appreciate you sharing your kombucha making expertise. I hope you are having a great weekend. Ⓜ️ary🇨🇦
😊
Can you use decaf tea’s. In the past I used regular green and black tea but I stopped making it because it got to expensive. I still have my SCOBY hotel and think I want to start my crock up again. I gave up caffeine two years ago and wanted to try making it with the decaf teas now.
Ohhh amazing thank you so much!! Will definitely try this out.
@@ahutton49 Good question! Decaf tea can work, but your SCOBY won't be very happy. Because most decaf teas are made using a chemical process, this tea is then rough on the SCOBY's health. What's frustrating is despite the chemical process, there are still trace amounts of caffeine left in the tea. If the priority for you is to limit as much caffeine as possible, then you could brew with decaf tea and then give your SCOBY regular black tea recovery baths in the hotel between each brew.
Some other things to consider with caffeine in Kombucha are:
- Black and green tea have l-theanine which helps our bodies absorb caffeine more gently than coffee.
- Green tea has less caffeine than black, which is another benefit to the 1:4 black to green ratio.
- On average, only about 30% of the caffeine in tea remains by the time the kombucha is ready to drink.
- You can remove a good portion of caffeine naturally from tea by doing a 30 second pre-steep in a separate vessel. You can give that portion to a friend or water your plants with it. Then you use the second steep to make your kombucha. This process won't remove all the caffeine, but it will remove that initial release of caffeine. Downside is you lose a bit of the tea flavour profile, but this isn't an issue if you are flavouring your batch in the second fermentation anyway.
- What you add in the second fermentation will further dilute the caffeine.
I wish I had a recommendation for 100% caffeine free brewing. I'm still learning myself. I have found a lot of great resources through Kombucha Kamp, so that may be somewhere to look for more experienced advice. Best of luck!!
I made kombucha for the first time this week! I have some tips from my beginners experience:
- if you're going to do a second ferment with fruit, use either juice or whole pieces. I put my fruit in the blender, and I had to strain it off before drinking because it was too chunky.
- put a towel over your swingtop bottles before burping!! Mine was so pressurized the first time, it got kombucha all over my kitchen. The towel really contains it.
- if you're not going to keep both scobys (the old and the new), compost your new scoby that you get on the top, not the old one. The old one is the really established bacteria, while the new one is just a baby and not established.
Thank you SO much!! This is very very helpful!
You're welcome! And welcome to America!! We live in Florida, I got so excited when I saw you were moving here. Congratulations ❤️
Thank you! thank you! When I saw this I was so excited about making tempeh without plastic. I have been doing it in small batches in my food dehydrator with wax paper, but the edges get dried out. My Brod and Taylor proofing box just arrived, but first I am making soy yogurt. I make soy milk anyway, so this is the logical next step. Vegan yogurt is like $8 a carton...$2 a serving, so making from scratch is more like 25 cents a serving when you buy soybeans by the #25 bag. Will make tempeh after, also excited to try garbonzo tempeh. Hugs from Seattle.
The #1 thing that I am committed to work on this year is to offer grace to myself. Grace that I am enough. Grace that I probably have too many to-dos on my daily list. Grace that it's okay to say (as you did) that I thought I was going to do this and that...but I didn't. It's not easy...but I know it's time. And, damn, those bagels look scrumptious!
Love love love this!!
Yes, I make a continuous brew of Kombucha and love it. I got it from Rigel Smith's youtube page. It saves so much money making your own Kombucha and then flavoring it.
I made dal yesterday-I love that it’s so easy: as long as you have the spices and lentils or split peas, you can add any type of veggie to it. It’s a good “cleaning out the fridge” meal.
I am SOOOO envious of your SCOBY! I’ve been trying to make one for years without success.
I’m currently reading Spare for the same reason. I needed the Royal drama. Lol 😆
Hahaha I'm glad I'm not the only one!
I just love how yout bagels look like! Gosh, they have to be tasty! I remember how you were searching for the best recipe - I bet you are now making them effortlessly. Heh, now I'm up to get myself some fresh bread! PS- your wedding pictures does not stop to amaze with how beautiful and full of love they are! Cheers!
ah thank you so much, I love our wedding photos so much it was worth the effort andf expense! Haha I know, the bagels are so easy now and so hard at the beginning!
Other people share music playlist and I want to you to share your books lol. Omg can't get enough of your content....we got spoiled with vlogmas ❤️❤️❤️
Thank you for sharing ❤❤❤ dont be Hard on yourself. This is how we learn.
That tempeh looks amazing. I'm so glad RUclips recommended your video to me!
Omg whaaaat! Mary I have been watching your channel for YEARS! What an honour to have you here in my comments xx
@@SustainablyVegan that's wild! I'm about to binge watch your videos. I love your peaceful vibe
Hi Mary, my name’s Mary, too. I remember years ago, in one of her videos, Immy recommended your channel for recipes and techniques on how to make homemade tofu (I’m pretty sure that’s what it was). Anyways, your comment here today really shows us what a small world it can be sometimes. I think this is really cool. Thanks for this, Ⓜary🌿🇨🇦
Love the concept of being a healthy human. My kids absolutely love dahl and I like it because it's easy to add lots of veggies to it.
These “cooking from scratch” vlog-style videos are my absolute favourite. I’m learning so much and feel so inspired to take a few more sustainability steps of my own. Hope you’re having a lovely weekend, Immy! ❤
Awesome! Thank you! I always appreciate the feedback so thank you for taking the time xx
I bought a 6-litre glass container with a spigot to make my kombucha. I found that adding a touch of fruit juice after the intial fermentation helped to boost the bubbles. Everything I did I learned by reading kombucha blogs on the internet. I had fun playing with the quantities of apple and blueberry juice to get the right amount of everything (flavour, sweetness, bubbles)! Have fun with the process!
Hi there… your comment is really helpful, I love to hear about other people’s kombucha making success stories. I was just wondering if you added the fruit juice after you put the fermented kombucha in the individual bottles? Also, was your kombucha plain flavoured or was it apple/blueberry flavoured before you added the fruit juice? I am really interested to learn more about this technique as we could use a few more bubbles in our kombucha. Thanks for sharing your helpful advice. Much appreciated. Ⓜ️ary🇨🇦
After reading your comment yesterday we went to the thrift shop and bought a big glass container with a spigot too! I'm so excited to try it out this week
@@marycharlebois6627 Yes, I added the juice when I strained the fermented kombucha into the bottles. I added about 100ml total of juice to a 1-litre bottle. I kept the bottles at room temperature for 3-4 days before putting them in the fridge. The juice gives the kombucha just that little bit more sugar to make it more bubbly. My favourite combination was 70/30 apple/blueberry.
The kombucha was plain flavoured and fermented with just tea, sugar and the SCOBY. Hope that helps!
@@SustainablyVegan Oh yay! I'm thrilled that you were inspired to get one and that you managed to find one! 😊
@@mdkinfrance Thanks for sharing the details on your method for adding fruit juice to your home-brewed kombucha. This is really helpful information and we will be sure to try out your method. I think we might try using your method with apple/cranberry juice. Thanks again, and have a great weekend. Ⓜ️ary
Hey Sis... If You like a funny read...
'The Stupidest Angel" iz My fave. So quick & indulging
Oooh thanks for the rec x
Those bagels look delicious! Do you have a recipe you can share? Thank you! 😃👍🏼
Really wish you had a cookbook!
Immy, GREAT video as always! I'd love for you to make videos about your marathon journey- I'm a distance runner (running two halfs this year) and would love to run a marathon some day. The interesting thing about running is when you first get started it's so accessible, affordable, and sustainable, but once you get into distance running it can be pretty expensive (shoes, sports bras, gear) and even wasteful (sports drinks, goos, protein powders/bars, etc). I've been trying to keep my journey low waste but I'd love to hear your thoughts, and of course cheer you on!
Ohhh that's so awesome to hear! Definitely will be sharing more and how I try to navigate the sustainability aspect. I'm not a fan of the gels etc as I've used them before during my last marathon... so we'll see what I'm able to find as an alternative!
I used to make kombucha, loved it. When I moved there was no space to keep doing it but since I moved to a bigger apartment I have been thinking about starting it up again. It's sooo good 🥰
I am running my 16th marathon this June, congrats on chasing this goal!
YoWzA, Janice… running your 16th marathon… you are amazing!! I’m a former PE teacher, athlete, and triathlon gal who is now in her twilight years and I’m wishing I had run a marathon in my youthful years. Congrats on being so fit and full of grit!! I admire you!! Thanks for sharing this with us here in the comments today. You are very inspiring!! Ⓜ️ary
oh wow you're so inspiring! This will be my second marathon, I ran one in the UK 10 years ago this year so I thought it would be a fun 10 year anniversary to do it again!
I would absolutely love it if you could make a video on your plastic-free tempeh process! I'm sure others have asked. If you feel led to do it, I know it will be appreciated. Thank you for another lovely trip along your day.
Love your videos - they always make me hungry! 😂
Your videos are so relaxing, look forward to watching them so much! 🌱🌱
Thank you!! Means a lot xx
Ooo kombucha mother! Omg homemade kombuchas are so fun to play around with. I am by no means an expert. I had a ton of fails to be honest. There’s a kombucha channel here on YT. Back when I was playing around with it I ended up doing mostly plain kombuchas bc all of the flavor experiments never worked for me.
Yay! Marathon training! Good for you! Best of luck! 🏃♀️
Thank you so much!!
Have made kombucha for years! Also, love the frame and picture! ❤
This is nice! I hope you can moneytise your videos soon again. And Kombucha: There's a happy pear video and pro home cooks video about secondary fermentation ;) these opened my eyes!
I love kombucha and loved making my own when I could. My favorite way was adding cherries and either vanilla or almond extract to the second ferment. Tasted like a very subtle cherry vanilla coke!
I love your videos - I only came across them towards the end of last year. I find your content so relaxing to watch and I always feel "quietly inspired". Thank you for your honesty too, for example when you're feeling more stress some days - it helps us all see that this is part of life but there are things we can do to help us feel a little better. 💖
Ah so happy to have you here! Thank you for your kind words, I really appreciate it xx
When I see that you put a new video on I make myself a cup of favourite tea and just submerge myself in it :) The music is always so calming and I always learn something new or get an inspiration for doing something! I just realised that I found out about RainbowPlantLife channel thanks to you making that tikka masala and I just LOVE Nisha's recipes.
Ah thank you so so much! Nisha's recipes truly are amazing, I'm so glad you like them too!
The bagels and tempeh look amazing!!💖💖💖
Thank you !! and thank you so much for watching xx
Your dhal looked great, would love to see how and what you are using to make tempeh, it looks delicious!
I have a short on it but I will be making a more in depth video soon once I have truly got it 'down'
FUN Kombucha Story: We love kombucha, but it is sooo expensive!! A few years ago my partner, who is an amazing DIY-dude, began gathering a few ingredients and basic supplies so he could make it at home (cuz we need more stuff on top of the fridge🤣). He purchased a starter from the health food store, and although I knew what it was, I could never remember the correct name for it (a scoby… which I have recently learned actually stands for “symbiotic culture of bacteria and yeast”). I always called it a “scooby doo” and, well.. the name has stuck!! Forget the scientific name, in our house it’s called a scooby. Are there any scooby doo fans out there? Haha🐶🤣 But seriously, Immy, you will save so much money by making your own kombucha at home… and, if it happens, I would love to follow along on your kombucha making journey. Our favourite is the good ol’ ginger flavour. Keep us posted… please?? Thanks for all your awesomeness!! 💦🌎Ⓜary💕
You are hilarious!! 😂
Haha ok maybe we will have to start calling it a scooby doo now too! Ginger is my favourite so I think we'll definitely be trying that.
Looking so yum ! Can’t find the video with bagel recipe
instagram.com/p/CnFAD_wpSXM/
@@SustainablyVegan thank you so much 😊 making them today
Would love to learn how to make my own tempeh! Amazing.
It is so satisfying!!
I love thé calming mood your videos put me in… also… making tempeh looks interesting!
Yay! This is always my goal
Thank you for sharing your cooking skills.
Thank you so much for watching
That recipe is so amazing! Since it is so time intensive, I always do her tofu spinach paneer & naan too! A favorite in our house and always wows the omnis! Hokas!
Kombucha is soooo easy! And yummy! And when you are tired of it, you just leave the mothers to 'hibernate' until you need it again. Looking forward to seeing yours! Lovely video Immy!
How long do you let it hibernate for? You just have to leave it in some starter liquid, right? Do you throw that way once you're ready to give it a go again, or do you use it?
@@leonore3349 I have left mine in starter liquid for over a year. If it grows mould then you should throw it away but this has never happened to me. When you are ready to start again it is best to make a batch like you normally would but to throw that liquid out and use the same SCOBY(mother) for a second batch which will be good to further ferment and drink. There is nothing wrong with the first liquid but for best taste, the second batch tastes better. Every new batch of Kombucha makes a daughter SCOBY and you can then compost your old SCOBYS or give them away. Hope this helps😊😊
Once you start fermenting foods you just can’t stop! 😊 so happy for your new kombucha daughter
“Kombucha daughter”… don’t ya just love spell check sometimes?? Good one… it made me giggle. Have a great day, and happy kombucha to you. Ⓜ️ary
2nd comment… I just got it!! Mother - daughter… my brain just clued into the ‘family connection’ and I realize this is not a spell-check thing, but actually a rather clever term. Thanks for this one… I feel much more aware now. Ⓜ️ary
I know I am loving fermenting and pickling and all sorts! It makes me feel like a clever scientist haha
If you want more funny books, I enjoyed One To Watch and Dial A for Aunties! Very easy peasy popcorn books
Hahaha love the indignant, "cheers me!" at the end. I'm probably being a thickie but is there an easy way to search for your bagel and hour bread recipe videos? Thanks so much x
Yes! They're both on my shorts and my instagram reels feed. Here is the bagel recipe: instagram.com/p/CnFAD_wpSXM/
@@SustainablyVegan amazing! Thanks so much
Loved the video, as always. I love to ferment things, but I’ve never tried Tempeh. I went to cultures for health and ordered the starter. They did send me an email asking why I chose to order from them and I let them know it was because of your video. Hopefully that’ll help you out in future!
Ah Laura, that's so kind of you thank you! I hope you have success with the tempeh. Its incredibly rewarding when you get it right!
Lovely video! Thanks for the tips as well! I used to make kombucha, however it was a fail couple of times because apparently I fussed too much over it :D and wanted to check on it all the time. Only when I left it alone for couple of days it was finally really good and tasty! Good luck with yours! 🙃
Ah good tip thanks so much for sharing! I'm excited to give it a go
I used to make kombucha all the time! Also, you can grow your own scoby at home if you don’t know anyone with one. There are a lot of resources online.
Kombucha is the easiest thing to make, really. I love the one I'm currently going through, with earl grey and just a hint of hibiscus.
Ohhh that sounds delicious, will definitely try and Earl Grey version!
Love your videos! We used to live in Denver and ran the Bolder Boulder before it became so crowded. Will be rooting for you doing the Denver marathon!! I can't seem to find where you mention what recipe you use for the bagels. If you have time, is live to know. Also, was there a pop articular book you found must helpful with making tempeh? I appreciate all you do to make such great videos!!
There is a bagel 'Short' when you can find the recipe or here: instagram.com/p/CnFAD_wpSXM/ and on the book yes I read a couple of books but the most helpful one was 'Miso, Tempeh, Natto & Other Tasty Ferments' by Kirsten K Shockey and Christopher Shockey
@@SustainablyVegan Thank you so much!
Just watched this and laughing because only last night after me and my husband split a piece of cake he went to take a bite and I literally in the same tone as you went ‘uh?! Cheers me!?’ Hehehe
I can’t wait to see what you do with kombucha. I’ve been making my own for a few years now but always make the same flavors and don’t know how to fix certain problems. I have no doubt that you’ll teach us a few good things! ❤
I've made kombucha, but eventually my scoby went bad, and a friend got me to make water kefir instead. It's similar to kombucha but easier. I'm so impressed with your tempeh-- it looks better than store bought. Do you steam the tempeh before eating? I haven't eaten it much, but I thought it is suggested to steam it to lessen any bitterness. Thanks for another great video!
I usually fry the tempeh in the pan to make it a little crispy on the outside and use some sauce!
YES!
My reaction as well lolll
Ah you're both too kind xx
Love the bagels!!!!
They turned out so cute and mini haha will have to make bigger ones next time!
Would love to see the recipe of the tikka masalla :)
great video again!
Here it is!! rainbowplantlife.com/tofu-tikka-masala/#wprm-recipe-container-16250
@@SustainablyVegan thank you♥️
a suggestion: a microplane or box grater to process your garlic and ginger will change your kitchen routine, guaranteed
I've also had my own kombucha moment. it was fun! I would say the biggest 'waste' or product of it will be more replicas of the OG SCOBY/mother. You may want to figure out a way to deal with the excess (giving them away on a buy nothing group is an example) because it will pile up quicker than you think.
I think I heard of ppl turning it into "leather" even?
Also heard a Friend say They'd scramble it up!
Do You use the brod&taylor proofer to make tempeh? You inspire me to make my own tempeh.. (and bread!)💓
I'm glad it works for you. 💙 I still have a hard time to find balance in my life, exercise, cook your own meal etc. I enjoy your soothing videos. I am happy to know that you moved to Denver, Colorado. I used to live in a small town few hours drive from Denver. 🏔️
Oh believe me I have a hard time finding balance too! I have too many hobbies and priorities but I just try to take my time and be kind to myself. Ah where abouts? I am loving Denver so far.
@@SustainablyVegan yes i want to learn to be kind to myself too. 😊 There are so many options for outdoor activities in Colorado. In Evans, CO. Just a small town
Good luck Immy making kombucha.❤
Thank you!!
i have been getting into more ethnic plant based meals. right now I am soaking some black eyed beans to make african red red stew. making it plant based and truthfully leaving out the veggie buillion cube since I can't find any in my area and it's nothing but salt really. but already thinking I might need a bigger pot to cook it all in, LOL.
m.ruclips.net/video/FXNUhlUaVXg/видео.html&pp=ygURQ2hlZiBqYW5hIGJ1bGxpb24%3D
^^^^ home made veg bullion cubez!!!
Have you found any difference between bulk/zero waste shopping in the US v the UK?
Also when he puffed up his chest and you gave him the pink cookie 😂😂😂
Yes so far I have! I find that bulk shopping is in more 'normal' supermarkets and so more accessible... but a lot of things are definitely very expensive. Its useful for spices and if you're really bulk buying things like 25lbs of yellow split peas but I find groceries to be incredibly expensive in the US in general.
Haha pink cookies all the way!
Are you able to share the dhal recipe that you used?
Would love to know what you used to keep your tempeh in to keep it warm, what is that plastic ?
Its in a bread proofing box! I use a glass container with a lid that I leave ajar and put it in the proofing box.
Where can I get the recipe for the bagels? I would like to give it a shot. Great video !❤
I'm looking for the bagel recipe too!
And me!
Bagel recipe is here: instagram.com/p/CnFAD_wpSXM/
Bagel recipe please 😋
instagram.com/p/CnFAD_wpSXM/ !
@@SustainablyVegan thanks
yummy looking dahl ! but who is that singing at 14 minutes?
Hi there! Random question but where did you get that back of the door shoe organizer?? Moving into a small space and this would be ideal!
We got it from facebook marketplace but I think its originally Ikea!
@@SustainablyVegan thank you!
Did we get the bagel recipe?
My mother used to make kombucha all the time for a year or two, but we made her stop because the smell is unbearable, I don't know how you have found the smell, but good luck.
Haha well we haven't tried it yet so we shall see!
What about water waste
You didn't put enough water in the pressure cooker. My split peas will look like that only if I don't put enough water
Do you have a goodreads account?
Not anymore but I do have a Book Club IG account: instagram.com/immysbookclub/
Great! I'll have a look! 😊
Kombucha is nice and easy to make, however it consists so muuuch sugar....... be careful
Yes, however, properly fermented, the scoby gobblez it up pretty well! Th whole thing'll be vinegar if left long enuf! ; )
hey sista over the pond its been ages x im sitting drinking fruit fusion tea snacking on roasted yello peas with sea salt and cider vinegar im a happy human at 6am on a sunday xx
oh and nobody will tell you this by bess kalb loved it i have kombutcha art on my kitchen and bathroom ceilings
hey sista just finished and loved an immigrants love letter to the west by konstantin kisin and all the broken places after i read boy in the striped pyjamas by john boyne xx