• 16 oz Pineapple Peach Master Brew Kombucha Multi-Serve
• 8 oz Orange Juice (or juice of your choice)
• Orange for garnish

1. Mix Pineapple Peach booch and orange juice in pitcher.
2. Pour into champagne flutes.
3. Cut orange into slices and garnish on rims.
4. Enjoy!

For coleslaw:

• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• ½ cup sauerkraut
• 2 tbsp chopped parsley
• Pumpkin seeds

For dressing:

• ¼ cup apple cider vinegar
• 1 ½ tbsp honey
• 1 tbsp olive oil
• ½ tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

1. Mix the shredded cabbages, carrots, sauerkraut, and parsley to combine.
2. To make the dressing, place all the ingredients in a small bowl and mix to combine.
3. Add the dressing into the slaw mixture and mix well
4. Garnish with pumpkin seeds
5. Enjoy with your favorite KeVita Masterbrew Kombucha!

• 1½ cups granulated sugar
• ½ cup water
• 2¼ cups fresh grapefruit juice (or substitute any fruit juice of your choosing)
• ½ cup fresh lemon juice
• 2 tablespoons grapefruit zest, finely chopped (optional)
• 1 tablespoon lemon zest, finely chopped

1. Combine sugar and water in a small saucepan over medium-high heat; cook until sugar is dissolved.
2. Allow to cool completely. Stir in zests and juices.
3. Freeze in any Ice Cream-Frozen Yogurt and Sorbet Maker, 20 to 25 minutes.
4. To enjoy, add 1 scoop to a glass of your favorite KeVita Sparkling Probiotic Drink!

• Blackberry Hops Master Brew Kombucha
• 20 Blackberries
• Dash of honey
• Juice of 2 lemons
• 20 Fresh mint leaves
• 2 cups seltzer

1. In a cocktail shaker, muddle together the blackberries, honey and mint until very well blended.
2. Add the lemon juice and blackberry Hops Master Brew Kombucha. Cover and shake to mix.
3. Strain the mixture into two glasses with ice.
4. Top each glass with 1 cup of seltzer.
5. Garnish with blackberries and mint leaves.
6. Enjoy!

• 3 1/4 cups/415 grams all-purpose flour
• 1 tablespoon kosher salt
• 1/2 teaspoon active dry yeast
• 1 3/4 cups/420 milliliters warm water
• 4 tablespoons extra-virgin olive oil, plus more for greasing
• 1 1/2 teaspoons coarse sea salt

PREBIOTIC TOPPINGS

• Red bell pepper
• Yellow bell pepper
• Chives
• Capers
• Red onion
• Yellow grape tomatoes
• Red grape tomatoes
• Flat leaf parsley
• Kalamata olives

1. Whisk together the flour, kosher salt, and yeast in a bowl.
2. Add warm water until a wet dough is formed.
3. Pour two tablespoons of olive oil into a separate bowl, then transfer the dough to this bowl, and turn until it is coated in oil.
4. Cover the bowl tightly with plastic wrap or a lid and let it cool in the refrigerator for 24 to 48 hours.
5. Use a brush to apply oil to the inside of 9×13 inch baking pan. Then, place the dough into the pan, using your hands to spread it out and flatten it as much as possible.
6. Place the baking pan in a warm area of the kitchen and let the dough rise until it doubles in size. This should take between 20 and 90 minutes, depending on the room temperature.
7. Set the oven to 450 degrees. While you wait for it to heat, prep the dough by patting it down until it is at an even thickness of about 1 inch.
8. Add toppings to create prebiotic art of your very own!
9. Bake for about 20-25 minutes until the top is golden brown. Rotate the baking pan once for uniformity.
10. Place focaccia on wire rack to cool, pair with your favorite KeVita, and enjoy!