I’ve been sipping on some new concoctions lately and I thought it was time I got over here to post about them ( / just write something in general… the last time I hit publish was in March).
Cutting to the chase, my current obsession is chia seed water.
It’s as simple as it sounds but it’s been a game changer for the amount of water I drink in a day. I mix 1/2 teaspoon of chia seeds with a bottle of water and SHAKE. You have to shake it up right away to make sure the chia seeds don’t form their gel-like consistency on the bottom of your water bottle and get stuck. I usually wait a few minutes to be sure the seeds have absorbed some of the water before taking my first sip.
I can’t get enough of the flavor and texture chia seeds add to my water (I know that texture part sounds weird but idk how else to describe it). This hydration hack might not be for everyone but the mild toasted rice essence (almost like a green tea would have) and what-feels-like mini bobas keeps me coming back for sip after sip. Sometimes I add lime and cucumber for a splash more of flavor but most of the time stick to just h20 and ch-ch-ch-chia seeds.
I’ve also been pouring myself an extra large chia seed filled glass on Fridays and Saturdays, when Mike and I are more likely to indulge in wine, and like to believe it’s been warding off any hangovers quite nicely.
If you’re thinking, “hard pass, I would rather be hung over,” I encourage you to just give it a try! I’ve already converted 4 friends who are regular chia seed water drinkers now.
Next up is my macadamia nut milk with cocoa powder. Colder days were hanging around longer than usual in California this year, and I enjoyed curling up with this beverage before bed. I would heat up a cup of macadamia milk, add 2 Tbs of raw cocoa powder to it, mix, froth, pour, and sip.
I don’t have much of a sweet tooth and often find most hot chocolates way to sugary for me. This on the other hand is pure perfection. Since the weather has warmed up, I might try it iced but I think the frothed milk is most of the appeal and part of the magic so we’ll see.
Lastly, it’s time to share the news. After years of wanting to try it, I finally gave making my own kombucha a go. A friend gave me one of his SCOBY babies from his homemade ‘booch and it was game time.
Based on his recommendation, I stepped 4 Earl Gray tea bags and a cup of sugar in a pot of boiling water. I added this and the SCOBY baby to a glass jar and let it sit on my counter for 2 weeks. Over time it turned into a beautiful golden honey color.
Full transparency, I was nervous to try it. It almost seemed too easy. I surely must have done something wrong…
Turns out, I didn’t! I brought a jar in to try with some colleagues and can proudly report that my ‘booch turned out decent …good even. I didn’t double ferment so the tea is pretty flat but I plan to try it with a splash of sparkling water to jazz it up a bit.
As for that SCOBY baby? It’s living in my fridge until I made batch #2. Holler!