• 3/4 cup ice
• 1/4 cup ginger beer
• 1 tbsp lemon juice
• 3/4 cup Turmeric Ginger KeVita Apple Cider Vinegar Tonic
• 2 thin apple slices
• Pinch of cinnamon
• Pinch of nutmeg

1. Place ice into glass.
2. Pour ¼ cup ginger beer, 1 tbsp lemon juice and ¾ cup of Turmeric Ginger KeVita over ice.
3. Sprinkle apple slices with pinch of cinnamon and pinch of nutmeg.

• 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!

• 1/4 jalapeno
• 1/2 Tbsp agave syrup
• 1/3 cup of grapefruit juice
• KeVita Grapefruit Master Brew Kombucha
• 1 Tbsp fresh lime juice
• 1 grapefruit wedge for serving
• Sea salt

1. Wet rim with lime juice and grind into a shallow dish of salt to create salted rim.
2. Slice jalapeno into thin slices and place in glass.
3. Squeeze juice from grapefruit into glass, about 1/3 cup.
4. Pour agave syrup and grapefruit kombucha into glass.
5. Add grapefruit wedge to rim.
6. Enjoy!

• Ice
• 2 cups dark cherries pitted
• 1 bottle KeVita Tart Cherry Kombucha
• 2 tsp. freshly squeezed lime juice
• 2 tsp. cherry juice
• Limes for garnish

1. Fill glass with ice.
2. Add dark cherries.
3. Pour kombucha, lime juice, and cherry juice into glass.
4. Cut lime into wheels and wedge onto rim.
5. Enjoy!

• One Silicone Mold
• 12oz of Glycerin
• Shea Butter
• Colorings (Mica)
• Lavender oil
• Mixing sticks
• Crushed lavender

1. Melt shea butter and Glycerin.
2. Mix half of shea butter and glycerin mixture with crushed lavender.
3. Add lavender oil.
4. Pour one color in and let set before pouring second color in.
5. Let set and remove when hardened.

• 6 ounces apple cider
• 3-4 ounces KeVita Apple Cider Vinegar Tonic Turmeric Ginger
• 1 ounce apple cider vinegar
• 1 teaspoon fresh-squeezed lemon juice
• Grated Ginger, garnish
• Cinnamon Stick, garnish
• For the Rim:
• 2 tablespoons sugar
• 2 tablespoons cinnamon
• 1 teaspoon of turmeric

1. Combine ingredients in a mocktail mixer and stir vigorously for 15 seconds.
2. Mix up the sugar, cinnamon, and turmeric in a shallow dish.
3. Wet the rim of the glass using a wedge of lemon. Rim glass in the mixture.
4. Add ice and pour mocktail into glass.
5. Garnish with grated ginger and a smoking cinnamon stick.
6. Cheers!