unshakable peace

Leave a comment February 19, 2015 nourishinggrace

“Precious to all men is peace of soul. With those who have acquired peace of soul, the body can be in constant motion, at work, or in pain, but their souls, cleaving to God, remain always in unshakable peace. Saint Seraphim of Sarov teaches: “We must endeavor by every means to keep peace of soul.”

Bishop Nikolai Velimirovic

Prologue 15 February

rest in God

Leave a comment February 19, 2015 nourishinggrace

The soul that loves God has its rest in God and in God alone. In all the paths that men walk i the world, they do not attain peace until they draw nigh to hope in God.

Saint Isaac the Syrian

the heart of science

Leave a comment February 18, 2015 nourishinggrace

“Scientific knowledge is divine knowledge, but when not balanced by ethics and loving wisdom, it can be disastrous. Human beings lived for tens of thousands of years as food gatherers roaming the forests of Africa. Are we sure we can survive another two hundred years with modern science, which may have landed men on the moon but which also built fifty thousand nuclear weapons that can destroy the Earth several times over? So, yes, we are in desperate need for scientists who are also saints, that is, who are free from egotistical passions and realize that their knowledge springs from divine wisdom itself.”

Kyriacos C.Markides
Inner River:
A Pilgrimage to the Heart of Christian Spirituality

bread of Life

Leave a comment February 17, 2015 nourishinggrace

And the Holy Spirit changes this offering (prosphoro) to the Body of Christ, to the Bread of Life, to living bread for all. Bread which heals hunger in a decisive manner. Bread which grants true learning and true freedom. The only true education is the learning of love. The only true freedom is the abolishment of Death, which also abolishes the fear of being deprived of everything material.

“I am the Bread of Life.” (John 6: 35)

Prosphoro and Artos- Communion Bread and Blessed Bread

fermentation and life

Leave a comment February 16, 2015 nourishinggrace

“The prosphoro teaches us patience. It teaches us that everything in life goes through a state of fermentation. The Orthodox Church chooses to work with fermented products – bread and wine – and not with unleavened or unfermented. This teaches us a lot about the mystical way in which everything in life works : with patience and in a slow, quiet, inconspicuous, discreet way.”

from the book : Prosphoro and Artos – Communion Bread and Blessed Bread

basic kombucha recipe

1 Comment February 15, 2015 nourishinggrace

fresh glass of kombucha

Kombucha has been brewed for thousands of years. The first record of the mushroom tea dates back to 200 BC in China. Over time and through the trade routes, kombucha eventually made it’s way to Russia and even to Europe.

The fermentation of the tea comes about by the interaction of the Mother or SCOBY (that’s a symbiotic colony of bacteria and yeasts) which feeds on the sugars, producing many beneficial by-products. During the fermentation process, the SCOBY floats on top of the sweet tea. When the brewing is complete, you will have a delicious drink that is full of enzymes, antioxidants, vitamin B, probiotics, acetic acid and lactic acid. The combination of these components help strengthen the body by helping keep intestinal flora balances, strengthening the immune system and protecting cells.

In the 1960’s studies in Switzerland confirmed that kombucha contains many antimicrobial immunity boosting and anti-bacterial properties.

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Benefits of Kombucha

Alkalization of the body

Detoxification of the liver

Introduction of probiotics

Improved digestion

Antioxidant properites

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Scientists noticed kombucha again in the 1980’s after the Chernobyl nuclear plant meltdown in Russia. While many people suffered the debilitating effects of radiation poisoning, doctors observed that a specific group of people were not suffering “as bad” as the others had been. These were mostly elderly women and it was concluded that they had been drinking kombucha daily for many many years. This finding only added to the opinion that kombucha was a healthy drink, which added strength to the body and more resilient to toxins and pollutants.

One thing is certain – kombucha is not your average soft-drink.

For my family, I am simply a fan of anything that is simple, easy and has stood the test of time. The fact of the matter is, the scientific method was not employed in 200BC to determine which strains of yeast and bacteria were present the the SCOBY or the kombucha – but people knew it was beneficial for them.

We brew our own for economic reasons… it’s a lot more affordable to brew your own if you drink it daily.

With that, here is a great recipe to begin your own kombucha brewing. We use large mason jars for ours but there are even some extraordinarily beautiful kombucha crocks that bring a little art and beauty to the whole process.

Symbiotic Colony of Bacteria and Yeast – SCOBY

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Basic Kombucha Recipe

6 teabags OR 4 to 6 teaspoons organic loose black tea (such as caffeinated oolong, green, or a combination)

3-1/2 quarts filtered water

1 cup raw honey, sucanat, muscavado or raw cane sugar

8 ounces finished plain kombucha from a previous batch to jump-start this batch (optional)

1 SCOBY

1. Place the loose tea in a muslin tea bag or place tea bags in sauce pan. Add water bring to a boil over medium heat. Take off the heat and steep for 30 minutes. Add the honey or raw sugar. Remove the tea bag and squeeze out any tea. Cool to 98 ° F. Add the finished plain kombucha, if using.

2. Place contents in clean brewing container with SCOBY. Cover container with cheesecloth and secure with a rubber band. Store in a warm dark location.

3. After 5 days, give the kombucha a taste. If you desire a more sour flavor keep tasting every day until it reaches the desired flavor.

4. At this point you will want to brew more sweet tea.

5. Remove all than about 8-10 ounces of kombucha.

6. Begin the process again.

7. You can now add flavorings to your kombucha for an additional fizzy ferment, or enjoy it as is!

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The best way to get started brewing your own kombucha is either to get a SCOBY from a friend (they get thicker and thicker with each ferment, so it is very easy to peel some off and share with a friend!) Alternatively, if you are the pioneer among your friends, then fear not – there are kits available to get you started on your way!