Pears are a sweet and juicy fruit that belongs to the Rosaceae family and is native to Europe and Asia. They are a good source of fiber, vitamin C and copper. Pears can be eaten fresh or cooked, and are commonly used in desserts, salads, and preserves.
It is a root vegetable that is commonly used in cooking and can be eaten cooked or raw. Beets are known for their bright red color and sweet, earthy flavor, and are a good source of fiber, vitamins, and minerals, such as folic acid, manganese, and potassium. It can be roasted, boiled, or pickled, and is often used in salads, soups, and smoothies. Beets are also used as a natural food coloring and are sometimes added to baked goods, such as red velvet cake, to give them a reddish hue.
The FLOWERS Kombucha It is absolutely natural, unpasteurized or filtered, with water, cane sugar, green tea of the Lung Ching variety, infusion of elderflowers and grape must, from organic production and a colony of bacteria and yeast known as SCOBY (Symbibiotic of Bacteria and Yeasts). With bubbles that arise spontaneously during the second fermentation inside the bottle. The FLOWERS Kombucha It is distinguished from pasteurized kombucha, which has undergone a heating process to kill the bacteria and yeast present. Kombucha contains live bacteria and beneficial yeasts, as well as enzymes and organic acids, which have beneficial health effects, improving digestion, supporting the immune system and reducing oxidative stress in the body.
There are many different types of flowers that can be used to flavor kombucha, some popular options include hibiscus, elderflower... Plus they can also provide additional health benefits to the kombucha. FLOWERS Kombutxa , elderflower has immune-boosting properties and can help relieve cold and flu symptoms.
Of course! Here I propose an improved version of the recipe «Pears with Beetroot with FLOWERS Kombucha » with some additional ingredients to give it an even more delicious and healthy touch:
Ingredients
- 3 firm pears
- 450 ml cold-pressed beet juice, no pulp
- 100 ml water
- pinch of cardamom
- pinch of ginger
- pinch of clove
- 1 dessert spoon cinnamon
- 1 dessert spoon vanilla powder
- 1 dessert spoon lemon zest bio-grated
- 10 ml coconut sugar
- 5 ml of Kuzú
- 10 ml Kombucha (hibiscus flavor, flowers or ginger for example)
Time:
10 minutes of preparation
30 minutes of cooking
20 minute cool down
kcal/100g:
35.66 Kcal
Estimated price per 100g serving:
€1.77
Preparation
Pour the juice, water, spices, lemon peel and sugar into a medium saucepan, and bring to heat over medium heat, while cutting the base (to be straight) and peel. The pears (leaving the rabbits intact) delicately. Place the pears in the saucepan, so that they are well impregnated (lying) and cook for 15 minutes at medium heat, without the lid.
Once tender and coloured, remove the pears from the saucepan. Reserve them placed straight in a deep dish.
Ready! Now you have an even healthier and more delicious version of “Pears with Beetroot with FLOWERS Kombutxa«. Enjoy it and tell me how it turned out for you.
