This is the post you've been waiting for. I know you wonder (you do, right?) what a real food/whole food advocate would be serving to drink with the most important meal of the day. The answer: Kombucha.
I do not need to recount or link to the hundreds of articles about how good pro-biotics are for you. How they aid digestion, boost immune system function and increase general health. Yogurt has live cultures, as does kefir which I've mentioned several times. The only draw back is milk supply. Since we only drink raw milk, sometimes supply is an issue for yogurt and kefir production.
Enter our latest and greatest pro-biotic friend: Kombucha. A friend supplied me with a starter culture for my first batch this summer (when our milk supply was low)
and it quickly became the breakfast beverage of choice, far surpassing juice. It's light and tastes like sparkling apple cider, even though it's it's just fermented tea. Making it is ridiculously simple; let me know if you want to get started!
*makes about a gallon*
4 family sized tea bags
1 cup sugar
1 gallon jar
1 rubberband and 1 dishtowel
Make tea, add sugar and stir til it dissolves. I told you this was EASY! Tip: do not pour boiling hot tea into your glass jar - let it cool a bit first. Add starter culture - cover with cloth and rubberband. Store in an out of the way place on your counter and let it sit for 7-10 days. Pour the effervescent liquid into a pitcher (leave your culture for another batch) and enjoy with breakfast - or any other meal. While your crew slurps this down, but before they say AHHH, reach around and pat yourself on the back for serving something they love that contributes to intestinal health.
You do contemplate intestinal flora at the breakfast table, right?
Jen, Rachel, Kristin, Laura and Kelly