A classic take on the Gin sour which includes kombucha of course, and lemon juice for that added “sour”.

One of my favorites and try not to cry! There’s countless uses for pickled onions. Tuck them into sandwiches to cut salty rich meats, use them as a condiment to top tacos, nachos… Best part- There’s no crazy canning techniques in this recipe!

Gỏi cuốn, Vietnamese fresh summer rolls are easy to make and is a Vietnamese favorite that is flavorfully packed with fragrant herbs, vegetables, noodles, and a protein of choice like shrimp.

Chicken Pho – called Pho Ga in Vietnamese – is the chicken stock version of infamously popular, Beef Pho.

Classic potato leek soup pulls all the comfort stops. It’s creamy, buttery, and classic cold weather-cooking all folded into one soup! I used wild ramps.

Philippe knows quite a bit about rising to the occasion and creating something new out of a difficult situation. Philippe discusses Seek North’s origin and their commitment to giving back.

Little tangy, little savory, this BBQ sauce packs it all in and what makes this BBQ so special is that it reminds me of my Kansas City roots with the use of smoked paprika which adds a little smoke and heat to the sweet and tangy sauce. MMMMM

A New Twist To Your Favorite Classic. The Whiskey Sour is a classic bourbon cocktail that is subtly sour and sweet. Adding our probiotic rich kombucha is a great alternative for something that is low in sugar and calories.

A new twist on the Moscow Mule pairs American whiskey and replaces ginger beer with kombucha for an extra probiotic kick.

The other day our neighbor, Mercedes, dropped this beautiful and fragrant pumpkin bread at our door. If there’s any dessert I love this and carrot cake take the top two spots!

A probiotic and boochy twist to your average tequila margarita!

This refreshing highball is adapted from Christopher James of the Ryland Inn which was made with an apple based vodka from Tuthilltown Spirits.