1. Tea: steep 8-10 bags of plain (no oils or flavorings) organic black or green tea or about ¼ cup loose leaf tea in approximately 8 cups of filtered water. Double steep to make it decaf if you want. Let cool to room temperature.
Combine into a 1 gallon glass jar. Put a coffee filter on top, secured with a rubber band.
Remove new and old SCOBY (may or may not be attached to each other) and save for future batches. Pour kombucha into smaller containers, add fruit/ juice to taste, and place the cap on VERY lightly. If you put it on tight it may explode. Keep on the counter for up to 2 full days which makes it fizzy and gives it a great fruity flavor. You can then remove the fruit before putting it in the fridge. Putting it in the fridge should stop the fermentation and you can secure the lids tightly.
For more information (and videos) check out Cultures for Health.
(or Buffalo Roasted Chickpeas)
Preheat oven to 450 degrees F.
Drain and rinse garbanzo beans. Pat dry with towel.
Spread garbanzo beans onto baking sheet.
In a small sauce pan melt butter over medium low heat. Add hot sauce and stir until combined.
Pour the hot sauce mixture over the beans. Toss to coat evenly.
Bake for approximately 30 to 40 minutes, until browned.
Adapted from Modern Mom.